Blazing Cattle

"Tickets go on sale in May," says the Burning Beast Facebook page. By the time the ticket-holding public entered Burning Beast, 200 pounds of beef had been taken from the rebar-and-steel cross and were resting quietly (as dead animals tend to do) on the table. One kind of chaos ended as a new one crouched at the starting line. 600-plus people stood ready to descend on the beef and other roasted carcasses strewn around the field. The previous night at dinner Tamara Murphy, seminal Seattle chef and founder of Burning Beast, said to the participating chefs, “We come out for a great party, and … [Read more...]