Fire, smoke, meat and salt.. So basic and so fantastic. People gather around the cooking fire, cocktails are poured, everyone around becomes a friend and good times roll.

Images come to mind of cowboys, or Argentinian and Brazilian cookouts on open fire, and northern Mexico where “carne asada” really means steak grilled on charcoal fire.

But modern times and industrialism have pushed aside this kind of experience. Nowadays even famous and expensive steak-houses cook on gas ovens and offer only the few ubiquitous steaks.

But there is more to experience, more to share.

Join me in this super curated event for an unforgettable experience. Grilled Quails, smoked rabbits, whole baby goats, beef legs and other primals cooked over live fire and much more food. Also, good wine, open cocktail bar and life musicians and entertainment at a beautiful open venue in the country, 25 minutes from Tampa.