2022 Menu

Fire Feast is known for unique open-fire cooking and renown chef-curated menus. A team of Farm-to-Table Chefs have prepared the following collaborative menu for the evening.

Hors D'Oeuvres

Brady's Welcome Appetizer

Thai BBQ Shrimp with roasted macadamia nuts, micro basil, mint, thai bird chilies, and coconut chili oil
Read Brady's Bio

Laurel Barkan

Cucumber cups with beet hummus and wildflowers and a roasted poblano and sweet corn empanada

Cheese from Nettle Meadow
Raw Bar

Lamb - Kevin London

Lamb with Preserved Peppers

A salad of grilled summer vegetables and smoked feta
Read Kevin's Bio

Fish – AJ Richards CEC

Fire Roasted Halibut Cheek

Beet parsley salad, blood orange vinaigrette, caramelized leek couscous, miso roasted sunflower seeds
Read AJ's Bio

Veggies – Dan Spitz

Charred Cabbage "Caesar"

With smoked carrot croutons, dill and yogurt dressing, pickled onions
Read Dan's Bio

Beef – Michael Blake

Slow Roasted Kilcoyne Farm Beef Shoulder

With smokey onion soubise and ramp chimichurri
Read Michael's Bio

Pork - Druthers

Arepas BLT

With house-pressed and grilled arepas, glazed and grilled local bacon/pork belly, marinated local tomatoes and local lettuce with avocado crema. Served with grilled marinated vegetables

Dessert – Michele Hunter

Macerated Blueberries

Charcoal infused cream, lemon cake, crushed honeycomb candy
Read Michele's Bio

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