Everything we ate at Heritage Fire Snowmass

Where there’s smoke, there’s fire…and flavor!

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.

Heritage Fire Snowmass Menu

Charred Strawberry and Calamansi Pain Perdu

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.

Roasted Colorado Sweet Corn Anolini

By Chef Michael Dunning with Mizuna

Charred confit duck, rhubarb compote, and burnt corn husk brodo.

Barbacoa Tacos with Smoked Elote

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.

Bean to Bar Chocolate

By Chef Mark Burrows with Pollinator Chocolate

Handmade in the Roaring Fork Valley.

Summer Corn Uchepo

By Chef Robbie Reyes with Breckenridge Distillery Restaurant

Hearth-roasted beef cheeks, sarza criolla, crema de limon, and cotija.

Farm Bites

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.

Pulled Pork Banh Mi

By Chef Bill Sauer with Aurum Food and Wine Snowmass

Fire-roasted pork, pickled vegetables, sweet soy, and red miso aioli.

Aji Ash Rubbed Pork

By Chef Oscar Padilla with The Gaucho Parrilla

Aji Ash adobo, heirloom tomato molcajete salsa, and mango xnipek salad.

Dirty Key Lime Pie Mini Cones

By Chef Megan Thomas with The Dreamery Co

Key lime pie soft serve, chocolate cookie dirt, and sprinkles.

Grilled Oyster with Salsa Macha

By Chef Julio Gaspar with Teocalli Cocina

Salsa macha, pasilla pepper, chile mulato sesame seeds, garlic, and peanuts.

Blaubeersuppe mit Teufelswurst

By Chef Jason DeBacker with The Edge Restaurant/The Timberline

Chilled blueberry soup with spicy “Devil” sausage.

Fischbrötchen

By Chef Jason DeBacker with The Edge Restaurant/The Timberline

Grilled black grouper, tomato, poppy seed slaw with German cocktail sauce.

Tandoori Mango Chili Wings

By Chef Archna Becker with Tandoori Pizza & Wing Co.

48-hour marinated wings, grilled and tossed with a mango chili sauce.

Wild Mushroom Polenta with Cherry-Smoked Octopus

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.

Tacos Cubano

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.

VIP Bite: Crispy pork belly

By Chef Will Nolan with Black Salt Hospitality

Crispy pork belly, caviar, and corn vinaigrette.

Smoked Kvaroy Salmon

By Chef Chris Lanter with Cashe Cashe

Cream of local corn, local heirloom tomatoes, local arugula and cilantro with mango-yuzu vinaigrette.

Chicken a la Brasa

By Chef Marco Caceres with TORO Kitchen & Lounge

Chicken a la brasa with a criolla salsa on a potato round.

Wagyu Hot Dog and Peach Crisp

By Chef Matt Zubrod and Meghan McGarvey with the Little Nell

Wagyu hot dog with beer mustard and harissa ketchup.

Smoked Maroon Bells Oysters

By Chef Eddie Chimal and Chef Alex Young with Venga Venga

Smoked maroon bells oysters on the half shell topped with shrimp ceviche.

Nose to Tail Hawaiian Opah

By Chef Troy Guard and Chef Adam Vero with Guard and Grace

A showcase of the versatility of the Hawaiian Opah Fish.

Vietnamese Porchetta

By Chef Will Nolan with Black Salt Hospitality

Chili crunch marinated quail eggs and pho glaze.

VIP Bite: Choripan Slider

By Chef Oscar Padilla with The Gaucho Parrilla

Choripan slider with Argentinian blood sausage and spicy chimichurri sauce.

Cochinita Pibil Tacos

By Chef Cody Rydin with ASCC Catering

Made with house-made tortillas, and tequila coscorron.

Birria Beef Tijuana Taco

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.

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