Seattle: Photos And A Report From Burning Beast

Last weekend, in a field outside Seattle, a group of chefs and hungry eaters gathered to pay homage to meat. They burned a 20-foot wooden elk, fired up the grills and cooked up chickens, ducks, goats, bison, lamb, salmon, oysters and beef heart at the annual Burning Beast.

Italy-trained chef Mike Easton of Seattle's Il Corvo served up a Sardinian-style roasted goat braised with lardo drippings, cured fat and rosemary, and served over chickpea flat bread.

Reached via email, Easton told us about his experience at Burning Beast. "As a first timer, I wasn't sure what to expect from Burning Beast. It had all the earmarks of something that could go disastrously wrong: possible showers, open fire cooking, a kitchen that consisted of 20 cinder blocks and a 10 x 10 canopy, a seemingly endless supply of alcohol and 600 people who were ready to eat—most of them even brought their own plates and utensils! Luckily, I had mentally prepared for the challenge, and on three hours sleep, I set to building my fire about 7 a.m. At around 10:30, when the coals were ready, we put our goat on the rack, popped open a few bottles of wine, and did what comes natural: feed the fire, imbibe, laugh and roast meat! The event itself, was planned and executed to perfection, beasts were roasted and merriment was had by all."

Sounds like fun. Pictures below:

Burning Beast.

Chef Matt Easton prepares his goat.

More than 600 hungry souls trudged onto the Washington farm to eat meat.

Easton's braised goat served on a chickpea "farinatta."