The nationwide feast gathers the finest chefs, brands, and family farms for an open-fire, outdoor cook-off. The ultimate goal? To earn the title of ‘Heritage Hero‘ by winning over the crowd with an unforgettable dish. Each destination has a unique menu with something for everyone!
Take a closer look at the winning bite from Heritage Fire Minneapolis 2023 – the Kalua Pork Arancini – and 20+ other notable dishes, such as the jerk chicken, and smoked lamb shank.
Images by Darrin Kamnetz.
By Chef Warren Seta with Ono Hawaiian Plates
Baby back ribs with a Hawaiian-style Liliko BBQ sauce accompanied by North Shore-style garlic shrimp on garlic rice.
By Chef Brian Jones with JSD Culinary Ventures
Roasted suckling pig, smoked mortadella, waffle pickle, cheese, and mustard sauce. Peterson Craftsman Meats.
By Chef Zoe Moskowitz & Phill DeKanick with Cooks of Crocus Hill
Turnip pierogi, pork-fennel sausage, garlic scape creme fraiche, carrot kraut. Peterson Meats and Foxtail Farms.
By Chef Kevin Lindee with Ganache: Desserts and Confections
Assorted mini tortes, assorted mini verrines, and assorted mini tarts.
By Chef Cristian De Leon with El Sazon Tacos & More
Quesa-Birria: Bone marrow salsa, onion, cilantro, lime, salsa verde, and Nixta tortilla.
Churros: Homemade churros with birria fat, guajillo cinnamon sugar, and chocolate ganache.
Birria Fat-Washed Mezcal: Pineapple juice, lime juice, agave nectar, and chapulin spicy salt rim.
By Chef Grant Nelson with W.A. Frost & Company
Hanging Leg of Lamb, coal roasted cauliflower with cauliflower purée and pickled cauliflower. Grapes cooked in the lamb drippings and pickled grapes. Product Provided by American Lamb Board.
By Chef Brian Ingram with The Apostle Supper Club
72-hour pineapple and whiskey-brined pork, slow-smoked with pineapple, soy, ginger, and garlic. Topped with pineapple, coconut slaw, and jalapeño pickled onions. Peterson Craftsman Meats.
By Chef Chris Ikeda with Pau Hana Restaurant + Bar
Comfrey Farms smoked pork shoulder, arborio rice, fontina, and smoked macadamia nut pesto.
By Chef Francis Taylor O’Brien with Loews Hotel
Moroccan succotash chickpeas, corn, zucchini, and currants shishito harissa.
By Chef Fernando Silva with Fogo Americano Grill by The Harriet Brassiere
Slow-roasted pork stuffed with morel mushrooms, house-made sausage, vegetables, and herbs. Dragsmith Farms.
By Chef Shaun Holley with The Fabled Rooster
Smoked pork rib tips smothered with sweet mesquite BBQ sauce, toasted sesame seeds, and scallions served with a side of our charred street corn esquites.
By Chef Brian, Nikki, and Hunter with The Salsa Collaborative
Steamed pork shumai dumpling topped with a pickled pepper caviar over black sesame miso sauce and Thai basil leaves. Minneapolis Farmers Market.
By Chef Joe Ruhland with Herbie’s on the Park
Slow-smoked duroc pork shoulder and belly, blueberry gochujang jam, cilantro, and mint on a soft pita.
By Chef Chandra Walbolt with B’oun Srei
Carrot steam bun, smoked sausage, pickled papaya, and chili coconut peanut crunchies. Peterson Craftsman Meats and Minneapolis Farmers Market.
By Chef Michael Shaughnessy with Advellum Vegetable Eatery
Smoked and braised lamb shanks over bone marrow-infused white bean hummus, zhoug (Yemeinte-style salsa verde), grilled pita bread, shaved brussels, and sliced kumquats. Peterson Farms.
By Chef Mateo Mackbee with Krewe
Fertile acreage pork loin, andouille cornbread stuffing, and smothered collard greens. Fertile Acreage Farm and Dancing the Land Farm.
By Maadaadizi Culinary Team with Rival House
Crispy skinned fire braised Iberian pork belly with a fresh summer fruit and vegetable slaw.
By Chef Tony Cullen, Xin Lee, and Seth Teiken with Canterbury Park
Topped with fresh berries.
By Chef Evan Plymire with P.S. Steak
Smoked grits, salsa macha, radish slaw, and tequila-glazed pearl onion. Dragsmith Farms.
By Chef Bryan Gutierrez with Axe Bridge Wine Company
Jerk chicken with mango slaw, coconut rice, and pigeon peas.
