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Live Fire Food & Wine Festival — Temecula
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Smoke finds you before the Stone House does — woodsmoke, char, the warmth of open flame. Twenty chefs haul their own wood, build their own fires, cook in open air with a vineyard behind them. No tray…
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Sunday, April 19, 2026
10:00 AM PDT – 3:00 PM PDT
“Smoke finds you before the Stone House does — woodsmoke,…”
— @falkorcommunity
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What it was like
The smoke reaches you before the Stone House does. Woodsmoke and char and the mineral warmth of something cooking hot over open flame — this is what Sunday afternoon in wine country smells like when the Live Fire Food and Wine Festival is on.
Live Fire Food and Wine Festival III ran April 19, 2026 at Temecula Creek Inn, the event's third consecutive year and, by most accounts, its most ambitious. Twenty of Southern California's best chefs hauled their own wood, built their own fires, and cooked in the open air at the historic Stone House on the golf course while the vineyard stretched to the hills behind them. No catered trays. No ballroom staging. Real wood, real smoke, real food built in front of you while eighteen Temecula Valley wine, beer, and cider partners poured nearby. Proceeds to Habitat for Humanity.
Past editions have featured Javier Plascencia, Eric Bost, and Top Chef winner Zuliya Khawaja. The format is unscripted in the way only live fire can be — the temperature shifts, the timing changes, the chef adjusts on the fly. You are not watching a presentation. You are watching someone solve a problem over flame and make it taste like the best thing you have eaten all year.
General admission was $175. VIP, $250. It sells out before most people know it is happening. The fourth edition will come. Get on the list at temeculacreekinn.com before it is announced.
Live Fire Food and Wine Festival III ran April 19, 2026 at Temecula Creek Inn, the event's third consecutive year and, by most accounts, its most ambitious. Twenty of Southern California's best chefs hauled their own wood, built their own fires, and cooked in the open air at the historic Stone House on the golf course while the vineyard stretched to the hills behind them. No catered trays. No ballroom staging. Real wood, real smoke, real food built in front of you while eighteen Temecula Valley wine, beer, and cider partners poured nearby. Proceeds to Habitat for Humanity.
Past editions have featured Javier Plascencia, Eric Bost, and Top Chef winner Zuliya Khawaja. The format is unscripted in the way only live fire can be — the temperature shifts, the timing changes, the chef adjusts on the fly. You are not watching a presentation. You are watching someone solve a problem over flame and make it taste like the best thing you have eaten all year.
General admission was $175. VIP, $250. It sells out before most people know it is happening. The fourth edition will come. Get on the list at temeculacreekinn.com before it is announced.
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