AFWA announces menu for Live Fire!

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Flour tortillas are warmed on the Salt Lick pit at Live Fire! at the Salt Lick Pavilion in Driftwood on Thursday April 25, 2013. (JAY JANNER / AMERICAN-STATESMAN)
Flour tortillas are warmed on the Salt Lick pit at Live Fire! at the Salt Lick Pavilion in Driftwood on Thursday April 25, 2013. (JAY JANNER / AMERICAN-STATESMAN)

Flour tortillas are warmed on the Salt Lick pit at Live Fire! at the Salt Lick Pavilion in Driftwood on Thursday April 25, 2013. (JAY JANNER / AMERICAN-STATESMAN)

The Austin Food and Wine Alliance today announced the chef roster and menu for its fifth annual Live Fire. The event takes place April 9 at the Salt Lick Pavilion in Driftwood and features about two dozen chefs serving food from an open fire, along with a host of spirits, wine and beer.

The chefs (and their dishes) include Azhar Mohammad of The Carillon (Spice Crusted and Smoked Tri-Tip with Maple Mustard Glaze), Kristine Kittrell of Weather Up (peppered beef and frites), John Philpot of The Monterey in San Antonio (tamarind tare-glazed sweet bread with charred fennel coconut salad in a beef fat vinaigrette), David Uygur of Lucia in Dallas (grilled beef bell), and Tom Micklethwait of Micklethwait Craft Meats (oak-smoked ribeye).

Rebecca Masson of Fluff Bake Bar (Houston) and Janina O’Leary of LaV are two of the notable pastry chefs who will be in attendance. Masson will serve hazelnut mini drumsticks made with praline ice cream at her first Live Fire appearance, and O’Leary will make a black pepper shortbread with champagne strawberries and crème fraîche.

Click here for tickets and the complete list of chefs and beverage providers.

 

 

 

 


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