Food festivals and their many varieties have become ubiquitous over the past decade. While they all vary in theme or featured spirits, most of the big events aim for a level of high-end luxury to attract foodies and aficionados. One such festival that hadn’t been on my radar until I received an invite was the Heritage Fire and Whiskies of the World tour, aka Whiskey & Fire.
This 13-city national tour kicked off in Austin at Star Hill Ranch, a stunning event venue made up of historic buildings constructed between 1850 and 1935, in the Hill Country just outside the city. The event, while only about 20 miles from downtown Austin, had a distinctly more laid-back vibe than any I’ve attended in Austin proper; maybe it was due partially to ample free parking and the feeling of being way out in the country.
The First Sensory Overload
The smell of open-fire cooking and the sounds of live country music was our first sensory overload, immediately setting the tone. The friendly staff welcomed me and my fellow-foodie friend Ashley while handing us our Whiskies of the World-branded snifters (real glass, not plastic) to use for tasting. It was nice to see sustainability and a lack of plasticware right from the start.
While the event was technically two different experiences — one focused on fire-cooked food while the other was all about whiskey tastings — it was cohesive enough to feel like one well-thought-out, unified experience. I reached out to Brett Friedman, CEO and Founder of the presenting event company A21, to learn how he and his team curate chef-and-whiskey pairings that deliver a cohesive, elevated tasting experience.
“Having a national reach enables us to work with the best, while always focusing on highlighting and embracing the local culinary talent from a region,” Friedman said. “Fortunately, we work with some of the greatest whiskey minds in the industry, so it truly makes our jobs easier.”
Top-Tier Event Organization
Elevated is the perfect way to describe the event. On the food side, there was no shortage of dishes; each was generous, and they never stopped coming. The flow of the crowd moved around the venue easily with no bottlenecks, and, even more importantly, no lines at the booths. Chefs and representatives of the restaurants were friendly and informative, and everyone seemed to be having a blast.
A good number of Austin restaurants and whiskey brands were represented, as well as some from other parts of Texas, with still more from other parts of the country. It all made for a nice mix, and it’s always fun to compare a Kentucky whiskey like Bardstown Bourbon Company to one from Brooklyn like Widow Jane (each different, both delicious). It was also nice to catch up with local favorite Treaty Oak Distilling and learn about all the exciting things they have coming down the pike; plus, I got to try their Old Fashioned Cocktail, which turned out to be the best premade cocktail I’ve ever had.
As the evening progressed, the event continued to impress on multiple levels. Chefs delivered an array of inventive, fire-cooked dishes with generous portions and zero pretension. Ashley and I were tasked with choosing a favorite; upon entry we had each been handed a token with which to vote on the dish that impressed us most.
Ashley chose Austin-based catering company Big C’s Barbecue for their El Jefe Elote: jalapeno cream corn topped with smoked brisket, smoked crispy bacon, salsa verde, cotija cheese, a squeeze of lime and cilantro.
I cast my vote for Banger’s Austin, who impressed me with their spit-roasted lamb sliders with smoky charred kale, marinated tomato, harissa aioli, and caramelized cheese.
Another local standout was from Austin’s own Omni Barton Creek Resort & Spa, with executive chef Steve Gustafson’s featured dish: Lao pork belly sausage, a Lao dip called Jeow som, sticky rice, cabbage, and peanuts. While his dish for this festival was Southeast-Asian-inspired, Gustafson often features traditionally Texan dishes on his menu. When asked if Texas hunting culture influences his perspective as a chef, whether through ingredients, storytelling, or presentation, he said, “Of course! A few things that come to mind are ingredients and sourcing, storytelling, presentation and atmosphere.
“Trying to stay true to the land, seasonality and sustainability is very important to me and I try to do it as much as possible. For myself, it’s less about glamorizing the hunt and more about honoring tradition, respect for ingredients, and storytelling through food.”
“The first thing that comes to my mind is the smell of smoke,” Gustafson said, describing his ideal Texas evening of food, whiskey, and the outdoors. “If it’s a fire pit going, or a smoker that has been rolling all day, I envision platters of brisket, sausage and of course some corn bread. A rich, oaky bourbon served neat would be ideal.”
In that regard, Heritage Fire and Whiskies of the World nailed it.
Wild game recommendation from Chef Steve Gustafson, Omni Barton Creek Resort
Wild boar: A simple rub and salt and pepper, garlic, and a touch of any favorite spicy condiment—a sambal chili crunch is always fun. A gentle smoke with oak and mesquite, crutch or cover after reaching an internal temperature of 160 degrees. Pull at 195 degrees and rest for a good hour to an hour and a half (depending on size). A nice acidic spritz during the cooking process always adds a flavorful twist.
Drink Recipe from the Festival:
Bardstown Chai Lemonade
- 2 ounces Bardstown Bourbon Company Kentucky Straight Bourbon Whiskey
- 6 ounces Simply Lemonade
- Splash of Tazo Classic Chai Latte
- Combine ingredients in a shaker with ice, shake well, then strain into an ice-filled glass.