Tons of Meat Roasted Over Live Fires, Sweaty Chefs and Shenanigans at Heritage Fire Napa

Heritage Fire, the roaming "live fire" event from Cochon 555 founder Brady Lowe, landed in the vineyards of Charles Krug Winery on Sunday afternoon. This was the seventh year for the smokey, meat-centric extravaganza, featuring some of the best chefs from the Bay Area and beyond. Despite the exceedingly warm weather and heat from the many live fires in the vineyard, guests and chefs managed to feast on excessive amounts of a variety of meats, including goat, rabbit, turkey, pork and beef in a variety of forms.

- Magnolia Brewery kept the crowd cool with draft beers, including their Pork Lord, their Oysterhead Stout infused with bacon.

- The chefs at Minneapolis' Travail Kitchen + Amusements were certainly out to have a good time, offering guests "bumps" of beef tartare. Towards the end of the event, they created a fishing pole out of a large tree branch and attached strips of freshly roasted lamb to "fish" for guests. A strict no-hands policy was enforced.

- SPQR chef Matt Accarrino was spotted sporting his signature straw hat and roasting up guinea hens basted with truffle butter.

- Sacramento's Mother ditched the vegetarian menu for one afternoon only, roasting Huli Huli turkey and pineapples with chef Joey Elenterio (Cadence).

- Tyler Florence was on hand, serving Wayfare Tavern's super-moist "campfire chicken" to long lines of fans and sporting some seriously cool shades.

- In addition to the alluring aroma of meat cooked over open fire, guests were imbued with a distinctive campfire smell, making for an interesting (and long) ride home in an enclosed vehicle.

- Beards, beards, beards! So many chefs with impressive beards.