With the help of our guests, we’ve narrowed down some of the best live-fire chefs in the nation. Now, twelve ‘Heritage Hero’ champions of 2023 will compete for the ultimate title at one of the best food festivals in the nation, South Beach Wine & Food Festival.
Introducing: Goya Foods’ Heritage Fire Grand Finalè of SOBEWFF 2024 part of The Hangar Event Series presented by Capital One.
See below for each Heritage Hero champion and their winning bite of the 2023 Heritage Fire Tour. Then, meet us in Miami on February 25, 2024 as we determine the ultimate champion of the nation’s HOTTEST competition!
Chef Levi Raines representing The Dutch & Carne Mare served Curried Lamb Dosa with sweet potato and minted coconut chutney.
Chef Daniel Herget representing The Emporium Kitchen & Wine Market served Pork Belly Tsukune with preserved peach tare and roasted pecans.
Chef Jennifer Daskevich representing Deviled Pig served the 24-Hour Smoked Whole Hog Tostada smeared with sesame mole topped with fresh avocado lime mousse, crispy pork belly, pickled shallots, and cilantro microgreens.
Chef Robert Butts representing Twisted Soul Cookhouse and Pours served Smoked Za’atar Lamb Belly with spring onion feta johnny cakes, collard kale slaw, and spiced citrus coulis.
Chef Francisco Baca representing Blind Salamander served Smoked Lamb Leg with avocado, naan bread, cucumber relish, and chile morita salsa.
Chef Spencer Coplan representing The Deer’s Head Inn served Cheesy DACK-ita Crunch with celery root taco shells, melted Dutch knuckle cheese, maple smoked pork, crispy potatoes, scallion and pea shoot salsa verde, and a smokey pork consommé.
Chef Chris Ikeda representing Pau Hana served Kalua Pork Arancini with smoked pork shoulder, arborio rice, fontina, and smoked macadamia nut pesto.
Chef Michael Lewis representing Ukiah Japanese Smokehouse served Smoked Heritage Beef Short Rib with lettuce, yuzu pickle, and Kyoto Carolina sauce.
Chef Robbie Reyes representing Breckenridge Distillery Restaurant served Summer Corn Uchepo with hearth-roasted beef cheeks, sarza criolla, crema de limon, and cotija.
Chef Greg Desmangles representing Urban Roots Brewery & Smokehouse served Pork Belly Bo Ssam with citrus tare, sambal, fried garlic, pickles, and baby romaine.
Chef Tommy Shin representing Masu Sushi served Pork and Peaches featuring pork belly cured in sake kazu and red miso grilled and glazed with a peach, gochujang, and whiskey den miso with a side salad of fennel, radish, pickled peaches, wasabi-arugula and ume shiso dressing.
Chef Eric Benitez representing Amelia’s 1931 and Finka Table & Tap served Mojo Roasted Porchetta with guajillo mojo, pickled daikon, and cilantro.
Chef Javier Lopez representing 71Above served Hay Smoked Baja Kanpachi with cherry tomatoes, citrus, and cilantro.
Chef Ray England representing Husk Restaurant served Duck Musubi with Hawaiian-style smoked mac salad, Carolina gold rice, and seaweed.
Raised by our forefathers, heritage breeds are the traditional livestock of small family farms. They thrived in the era before industrial agriculture became a mainstream practice. Indeed, these breeds were carefully selected and bred over time to develop traits that adapted them to their local environment. Our goal is to showcase the importance and benefits of keeping these sustainable farming practices alive through our Heritage Fire events. Interested to learn more? We made it easy. Check out Everything You Need to Know About Heritage Breeds.
Tickets are on sale now for our Grand Finalé at South Beach Food & Wine Festival and the 2024 Heritage Fire Tour!
Who will be the Heritage Hero in your city? Follow along on Instagram and subscribe to our newsletter to see what’s in store for the nation’s HOTTEST competition in 2024.
