On July 27, the Heritage Fire Tour made its annual stop at Snowmass Base Village, showcasing 16 Colorado chefs grilling responsibly raised, heritage-breed animals and heirloom vegetables sourced from local farms.
The Sopris Sun recently spoke with Executive Chef Carson Kennedy from Snowmass’s Home Team BBQ about participating in this year’s event. Kennedy, who has been with the restaurant for just under a year and recently became the executive chef, said, “I have assisted other chefs for the last couple of years, but this will be my first time with my own booth.”
His background in fire and smoke cooking made the event a perfect fit. “Now that I’m the executive chef at a restaurant closely aligned with cooking over fire, it made sense to participate this year,” he explained.
Kennedy has been in the Roaring Fork Valley for nearly a decade and has built a network within the local restaurant industry. Before joining Home Team BBQ, he worked at several establishments, including Meat & Cheese Restaurant in Aspen, where he was sous chef and later executive chef. He helped open PARC Aspen, where he also worked as a sous chef.
Originally from Vermillion, South Dakota, Kennedy started his culinary journey as a dishwasher and cook in high school. He never attended culinary school; instead, he learned on the job. “There’s a lot less structure in becoming a chef these days. You can learn just as much by hands-on experience working in a restaurant as you can in school,” he said.
Kennedy enjoys working with diverse cuisines, particularly American Southern food influenced by Louisiana and Creole cooking. However, he has also explored Indian, Mediterranean and Middle Eastern cooking styles to broaden his culinary skills.
Kennedy showcased a dish combining traditional barbecue with Latin American flavors at the event. He served guests smoked agave pork belly on a mini tostada with grilled achiote pineapple and jalapeño jam.
Preparing the pork belly involves smoking it for about three hours and basting it with agave to achieve a caramelized finish. Kennedy aimed to create a dish where all the flavors come together in one perfect bite, “It’s a nice combination of sweet, spicy, smokey and fatty,” he described.
Reflecting on his first year as a featured chef at Heritage Fire, Kennedy appreciates the camaraderie among chefs at such events. “It’s nice to get a bunch of industry people together. We love feeding people and get a great sense of satisfaction from it. Events like this remind us that we can also have a lot of fun,” he shared.
When entering the event grounds, there was a wagon stacked with ears of corn, cabbage, squash, onions, tomatillos and peaches, along with reusable cloth bags for guests to take home fresh, locally grown produce. Refreshments included wine, spirits and sparkling water.
This year, Heritage Fire donated a portion of ticket sales to The Farm Collaborative, a Colorado nonprofit connecting kids and communities to nature through farming.
One event tradition had guests voting for the “Best Bite of the Day,” with the winning chef crowned “Heritage Hero.” This year’s honor was awarded to Denver steakhouse, Guard and Grace, with a dish called “Head To Tail Duck Experience” by Chefs Troy Guard and Adam Vero.
Kennedy values the immediate feedback from attendees. “There’s something about cooking over an open fire outdoors that creates a communal atmosphere. People gather around to enjoy the smells and sights,” he said.
Heritage Fire Tour events nationwide strive to educate consumers on heritage livestock, sustainable sourcing from family farms and the art of live-fire cooking while allowing chefs like Kennedy to showcase their skills, connect with peers and engage with the community.