The nationwide feast gathers the finest chefs 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. Take a closer look at the winning bite from Heritage Fire Nashville – the curried lamb dosa – as well as other notable dishes, such as the smoked duck pastrami, pork belly lettuce wrap, and bulgogi tri-tip paratha.
By Team MacHenry’s with MacHenry’s Meat & Three
Grilled bourbon and molasses marinated chicken thighs topped with a jalapeno chow chow over a pimento cheese hoecake.
By Chef Joey Fecci with Yolan
Palmer farm’s lamb, pickled pepper, and basil.
By Chef Jordan Brown with Pastaria Nashville
Duck-fat focaccia, smoked mozzarella, and caramelized onion. Ingredients supplied by No. 9 Farms and Larder Foods.
By Chef Junior Vo with Noko Nashville
Twice-cooked pork belly served with a sweet spicy glaze on a lettuce wrap with pickled peppers. Ingredients supplied by Giffords Bacon.
By Chef Adam Barnes with Southern Spoon
Boneless country-style heritage pork “rib”, wrapped in bacon, smoked and grilled with homemade BBQ sauce, and jalapeno-cheddar corn muffin. Ingredients supplied by Wedge Oak Farm.
By Chef Adam Barnes with Southern Spoon
Heritage pork and benton’s smoked bacon bologna, leaf lettuce, tomato, homemade pimento cheese, and brioche bun.
By Chef Adam Barnes with Southern Spoon
Fried vanilla wafer battered bananas, French vanilla pudding, and cookie crumbles topped with powdered sugar.
By Chef Adam Terhune with Commons Club
Slow braised short rib, crispy polenta cake, roasted cauliflower, and veal demi. Ingredients supplied by Weisenberger Mills.
By Chef Angelica Ramirez with Little Fib
Ruby fat bottom red ale braised TGF beef cheeks, house spicy milk bun, smoked escabeche, and Little Fib Dusted Beet Chips. Ingredients supplied by Tennessee Grass Fed.
By Chef Mike Colón with Goo Goo Chocolate Co. Ingredients supplied by Flowers Creamery and Green Door Gourmet.
Campfire Cowboy: Marshmallow crème, speculoos, dark chocolate croquants, and bourbon smoked sea salt.
Nearest Old Fashioned: Uncle Nearest 1884 whiskey caramel, orange peel ganache, and brown sugar nougat.
By Chef Christopher Ayala with Ellington’s
Churrasco marinated flank steak with herb butter braised marble potatoes. Ingredients supplied by Tennessee Grass Fed.
By Chef Levi Raines with The Dutch and Carne Mare
Curried lamb dosa, sweet potato, and minted coconut chutney. Ingredients supplied by Palmer Farms.
By Chef Jason LaIacona with Miel Restaurant
Double braised beef neck from Blackhawk farms, Rock Bridge farms collard green, blackstrap molasses, and gravenstein apple cider. Ingredients also supplied by Villa Acres and Janie’s Farm.
By Chef Kristin Beringson with Henley
Beef from KLD Farm, chicken thighs from Marmilu Farm, and local veggies.
By Chef Dmitriy Kakuschke with Bourbon Steak Nashville
Pomme puree, preserved lemon chimichurri, and crispy salsify.
By Chef Shauna McCoy with Donut Distillery
Gourmet mini donuts hand-dipped in whiskey glaze.
By Chef Jeanne Strout, Hunter Sympson, and Justin Martin with Fat Bottom Brewing
Marinated fire-roasted lamb over seasoned white beans and a fennel apple salad.
By Chef John Tesar with Knife Dallas
Bone marrow bordelaise and black winter truffles.
By Chef Edgar Victoria with Alebrije Nashville
Grilled chicken, salsa macha, queso fresco, onions, and cilantro.
By Chef Billy Terrell with The Beached Pig
Pork shoulder with apple slaw, mango and pineapple salsa, dill pickle, a drizzle of homemade sauce, and diced onions.
By Chef Brian Kersey and Chris Haston with Stationairy in The Union Station Hotel at the Nashville Yards
Sliced tri-tip on naan, beet burnt ends, cucumber and onion salad, and cilantro. Ingredients supplied by Simpsons Meats.
By Chef Joshua Peoples with Deacon’s New South
Smoked duck drumette, tomato glaze and benne seeds. Ingredients supplied by Nashville Jam Company.
