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 Snowmass 2023 – the summer corn uchepo – and 20+ other notable dishes, such as the smoked kvaroy salmon, and “dirty” key lime pie mini cones.
Photos by Photograferg.
By Chef Ashley Jenkin with Charlee’s Comfort Kitchen
Coconut custard pain perdu topped with fire-roasted strawberries tossed in calamansi puree, clover honey and local Colorado gin finished with vanilla salt pastry cream and caramelized black sesame seeds.
By Chef Michael Dunning with Mizuna
Charred confit duck, rhubarb compote, and burnt corn husk brodo.
By Chef Eddie Chimal and Chef Alex Young with Venga Venga
Barbacoa beef tacos topped with cilantro, pickled red onions, and pasilla salsa accompanied with smoked elote.
By Chef Mark Burrows with Pollinator Chocolate
Handmade in the Roaring Fork Valley.
By Chef Robbie Reyes with Breckenridge Distillery Restaurant
Hearth-roasted beef cheeks, sarza criolla, crema de limon, and cotija.
By Chef Erin Shepherd with Sugarland Farm and Provisions
Savory: Whole Colorado Heritage Meishan Heritage hog, grilled palisade stone fruit, celery leaf, and sliced red onion.
Sweet: Grilled palisade stone fruit custard, sugar cake, stone fruit coulis, whipped lemon farmers ricotta, pollinator chocolate reduced balsamic, and freeze-dried fruit dust.
By Chef Bill Sauer with Aurum Food and Wine Snowmass
Fire-roasted pork, pickled vegetables, sweet soy, and red miso aioli.
By Chef Oscar Padilla with The Gaucho Parrilla
Aji Ash adobo, heirloom tomato molcajete salsa, and mango xnipek salad.
By Chef Megan Thomas with The Dreamery Co
Key lime pie soft serve, chocolate cookie dirt, and sprinkles.
By Chef Julio Gaspar with Teocalli Cocina
Salsa macha, pasilla pepper, chile mulato sesame seeds, garlic, and peanuts.
By Chef Jason DeBacker with The Edge Restaurant/The Timberline
Chilled blueberry soup with spicy “Devil” sausage.
By Chef Jason DeBacker with The Edge Restaurant/The Timberline
Grilled black grouper, tomato, poppy seed slaw with German cocktail sauce.
By Chef Archna Becker with Tandoori Pizza & Wing Co.
48-hour marinated wings, grilled and tossed with a mango chili sauce.
By Chef Stephanie Sananikone and Chef Christopher Lapointe with Air Culinaire Worldwide
Savory wild mushroom polenta served with roasted tomato and cherry-smoked, flame-roasted octopus.
By Chef Matt Kennedy with Foraged and Farmed Catering
Fire-roasted duroc pork on a purple tortilla with dry-aged proscuitto, peach mustard, crumbled cotija cheese, spicy pickles, and caledula flower petals accompanied by Mexican cremé and bourbon reduction.
By Chef Will Nolan with Black Salt Hospitality
Crispy pork belly, caviar, and corn vinaigrette.
By Chef Chris Lanter with Cashe Cashe
Cream of local corn, local heirloom tomatoes, local arugula and cilantro with mango-yuzu vinaigrette.
By Chef Marco Caceres with TORO Kitchen & Lounge
Chicken a la brasa with a criolla salsa on a potato round.
By Chef Matt Zubrod and Meghan McGarvey with the Little Nell
Wagyu hot dog with beer mustard and harissa ketchup.
By Chef Eddie Chimal and Chef Alex Young with Venga Venga
Smoked maroon bells oysters on the half shell topped with shrimp ceviche.
By Chef Troy Guard and Chef Adam Vero with Guard and Grace
A showcase of the versatility of the Hawaiian Opah Fish.
By Chef Will Nolan with Black Salt Hospitality
Chili crunch marinated quail eggs and pho glaze.
By Chef Oscar Padilla with The Gaucho Parrilla
Choripan slider with Argentinian blood sausage and spicy chimichurri sauce.
By Chef Cody Rydin with ASCC Catering
Made with house-made tortillas, and tequila coscorron.
By Chef Julio Gaspar with Teocalli Cocina
Beef cheek and beef chuck cooked in Guajillo sauce, chihuahua and Oaxaca cheese, tomatillo salsa verde, hoja santa, and raw white onions.
