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. Take a closer look at the winning bite from Heritage Fire Savannah – the pork belly tsukune – as well as other notable dishes, such as the ember roasted whole hog, and the vegan celery root shawarma.
By Chef Alex Bollinger with Rhett
Anson Mills baked sea island peas, Benton’s country ham, River Root Farms red frill mustard greens, cornbread crumble, with Alabama white sauce.
By Chef Bernard Bennett with OKAN
Charred octopus with grilled lamb loin served over the ancient grain FONIO. Ingredients supplied by Tuten Farm.
By Chef Kareem Alkedy with Southern Cross Hospitality
Cured salmon with blue corn tortilla, Gannon Organic cabbage, tajin spice, and egg yolk jam.
By Chef Brennan Lowenthal and Jahbarie Polite with BowTie Barbecue Co.
Oak smoked beef rib served on fire-cooked mac n’ cheese, topped with bread and butter pickles and habanero honey mustard.
By Chef Judd Wiggins & Mark Taylor with Savannah Square Pops
Gourmet ice pops in four delicious flavors: Milk n’ Honey, Strawberry Balsamic, Blueberry Basil, and Chocolate Covered Cherry.
By Chef Ryan Whyte-Buck with Folklore/Bellwether Hospitality
Sausage stuffed grilled squid from Marshland Seafood, spaghetti squash, capers, pine nuts, grilled orange & spring onion vinaigrette.
By Chef Joe Pribelsky with Ardsley station
A vegan dish featuring BBQ-rubbed cauliflower with cumin-spiced sweet potato purée, pickled green strawberries, popcorn shoots, and strawberry lime reduction.
By Chef Todd Harris with The Garage at Victory North
Grits and collard greens with hoe cakes and collard green chimichurri. Ingredients supplied by Freeman’s Mill and Gannon Organics.
By Chef Collin Clemons with 1540 Room at the DeSoto Hotel
Whole lamb from 920 Cattle & Co, marinated and roasted, served with chilean pebre.
By Chef Dan Herget with Emporium Kitchen & Wine Market
Savannah River Farms pork meatball, preserved peach tare, roasted pecans, River Root Farms shiso.
By Chef Victoria Shore and Rob Newton with Fleeting
Ground Grassroots Farm pork with Vietnamese-style pickle and peanuts.
By Chef Ashley Cunha with FARM
Ember roasted whole hog from Peculiar Pig Farm with first-of-the-season ramps, shishito, and cracklin’ crisp.
By Chef Daniel Aranza and Felipe Vera with Strangebird
Keegan-Filion Farm pork shoulder, Marsh Hen corn, salsa nilo, escabeche, and crema.
By Chef Joseph Harrison with Common Thread
Celery root shawarma with roasted celery root, black lime tzatziki, and torshi, on top of pita. Ingredients from Gannon Organics and Growfood Carolina.
By Chef Derek Simcik with 700 Drayton
Fennel and apple slaw with whole grain dressing (gluten free).
By Chef Derek Simcik with 700 Drayton
Fritos, pork mapo tofu, with traditional toppings.
By Chef Luis Camacaro with Troupial
Slow-cooked eye of round roast and juices, arepa, and cilantro
By Chef Juan C Stevenson with Late Air
Chicken heart, sweet soy, ginger, peanuts, roasted spring onion chimichurri, garlic, and benne seed flatbread.
By Chef Juan C Stevenson with Late Air
Oyster mushroom, sweet soy, ginger, roasted spring onion chimichurri, garlic and benne seed flatbread.
By Chef Derick Wade with The Darling Oyster Bar
Woodfire grilled heritage duck wing, sweet peperonata, toasted benne seeds, with house BBQ sauce.
By Chef Jared Jackson and Nic Priore with Eden Supper Club
Grilled Dubberly’s shrimp, charred corn, blistered tomato, and TucciGreens cilantro.
By Chef Jacob Hammer and Joshua Rawson with Plant Riverside District
Smoked beef cheek, molé “telaverea”, carrot, poblano, and benne seed from Anson Mills.
