The lineup

Chefs, makers and fire tenders

Forty Northwest cooks, bakers and beverage makers across four days of demos and dinners.

Fire

Pitmaster

Cooks whole animals over oak and cherry at her Portland restaurant, Brasa.

Whole-animal barbecue

Three generations of the Beekman family, known for their beef ribs and vinegar sauces.

Open-fire cook

Brings a traveling hearth and a quiet obsession with ember-roasted root vegetables.

Flame and vegetable cook

Turns whole brassicas and winter squash into charred, smoky centerpieces.

Spit-roast specialist

Slow-rotates lamb and goat over live fire, basting with wild herbs.

Pastry chef

Known for laminated doughs and a brown butter financier that sells out by noon.

Baker

Bakes naturally leavened loaves and buckwheat galettes in a wood-fired oven.

Chocolatier

Makes single-origin chocolate bars and bonbons with Pacific Northwest hazelnuts.

Fermenter and preservationist

Keeps a library of wild ferments, from lacto blueberries to smoked miso.

Koji and miso maker

Grows koji on local barley and rice for miso, shoyu, and garum.

Pickler and preserver

Puts up jars of spiced peaches, bread-and-butter cucumbers, and green tomato chutney.

Natural winemaker

Pours low-intervention wines from her small vineyard in the Willamette Valley.

Coffee roaster and cacao maker

Roasts coffee over a wood fire and grinds cacao for drinking chocolate.