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 New York City 2023 – the ‘Cheesy DACK-ita Crunch’ – and 20+ other notable dishes, such as the smoked and grilled ribeye tacos, and the short rib lettuce wraps.
By Chef Stephen “Octoman” Fried with Val’s Ocean Pacific Seafood
Charred Spanish octopus, za’atar lemon labneh, pickled onion, and cilantro.
By Chef Josh Finger with Restaurant Claudine
Hickory smoked poulet rouge chicken confit with stewed cannellini beans, saucisses de toulouse, and bacon. Joyce Farms.
By Chef Kimberly Plafke with The Meat Hook
Beef, pork, offal, and blood hot dog with charred onion pickle relish, spicy brown mustard, and kraut on a potato roll. Gibson Family Farm and Kinderhook Farm.
By Chef Eddie Mao with Mao’s Bao
Five varieties: pork, chicken with corn, beef with mixed vegetables, lamb with cumin, and ‘Impossibao’ with impossible TM burger, wheat, soy, and mushrooms.
By Chef Andrew Mercado with Fed Hospitality Group
Smoked chicken and sausage with cherry peppers in a lemon and white wine sauce. Fossil Farms, Aqua Sprout Farm, and Beneduce Vineyard.
By Chef Dominick Lee with Alligator Pear NYC
New Orleans-style hot sausage, gooey cheese, slap sauce, shrettuce, and Those Crazy Style Big Mac Buns.
By Chef Spencer Coplan with The Deer’s Head Inn
Celery root taco shells, melted Dutch Knuckle cheese, maple smoked pork, crispy Adirondack potatoes, scallion, and pea shoot salsa verde with a smokey pork consommé. Donahue Farms, Juniper Hill Farms, Sugar House Creamery, and Wild Works Farm.
By Chef Gracie Bensimon with Gracie Baked
Layers of pastry cream, dulce de leche, banana slices, and chocolate ganache. Topped with a graham cracker crust crumble.
By Chef Karina Garcia with Cocina Consuelo
Grilled pork ribs, burnt pineapple, and habanero salsa. Fellow farmer and Norwhich Meadows.
By Chef Dylana DeGannes with Dylana’s Sweet Treats
Vanilla Bourbon Bread Pudding, Chocolate Croissant Bread Pudding, and Cinnamon Twist Bread Pudding. Ronnybrook Farms
By Chef Karina Garcia with Cocina Consuelo
Grilled pork ribs, burnt pineapple, and habanero salsa. Fellow farmer and Norwhich Meadows.
By Chef Kyle Eakins and Co with My Friend Told Me About You
BBQ shrimp served with cannellini bean stewed and miso sofrito. Samascot Farms and Sparrow Arc Farm
By Chef Lexis with Lady Lexis Kitchen
Charred okra with stewed tomatoes, smoked neck bones, and roasted corn.
By Chef Christopher Arellanes with KYU
Smoked short rib, yuzu pickles, pickled onions, yakiniku sauce, grilled broccoli, and ginger-scallion condiment.
By Chef Kert Lasdoce with The Boiis Co.
Chewy dango (mochi spheres) lightly torched, glazed in kuromitsu (Japanese black sugar), and paired with a torched campfire meringue buttercream.
By Chef Wulan Del Valle with Jakarta Munch
Nasi Uduk rice with chicken, mushrooms, or tofu with spicy gulai sauce and savory opor sauce.
By Chef Alexis Antonio with Kalye
Kalye pork garlic sausage in coconut vinegar aioli, onion bacon jam, lettuce, swiss cheese, and tomato in an ube bun.
By Chef Ruben Santana with Bark Barbecue
Crispy smoked chicharron accompanied by arroz congri and sweet maduros.
By Chef Cody Sperry & Tyler Hodge with Hoodoo Brown BBQ
Heritage Berkshire pork collar brined like pastrami, cold smoked over oak wood. Served on sourdough rye, with house-made sauerkraut, Russian dressing, and melted cheese.
By Chef Yesenia Ramdass with Healthy As A Motha
Sweet plantain boat with vegan beef filling, topped with vegan jalapeno queso and garnished with microgreens.
By Chef Bret Lunsford with Blue Smoke
Smoked and grilled ribeye, creamy coleslaw, grilled pineapple, salsa verde, cilantro, and aleppo.
By Chef Janie Deegan with Janie’s Life-Changing Baked Goods
Flaky crust, a heavenly layer of filling, and buttery caramelized streusel.
By Chef Louis Bayla and Rafael Emilio Ruiz with Grain & Cane and Emilio’s Wood Fire PizzaWood-fired roasted duroc pork, pickled ramps, mozzarella, chili garlic, and basil.
By Chef Osei “Picky” Blackett with Ariapita
Grilled cumin seasoned chicken thighs on top of a trini-style bara (fried bread) and curried chickpeas.
