Spearheaded by James Beard Award–winning chef Tamara Murphy of Terra Plata, Burning Beast is something like the Pacific Northwest’s gastronomic answer to Burning Man: A sampling of Seattle’s best and brightest culinary luminaries gather off the grid at a retired dairy farm for a blazing bacchanalia, and a towering animal effigy is set alight in a ritual sacrifice of sorts. To really tap into their primal side, chefs use only fire to prepare a feast of sustainably raised meats, fish, and vegetables. This year’s festivities feature Melissa Miranda of Musang, Mutsuko Soma of Kamonegi and Hannyatou, Mike Easton of Il Corvo and Il Nido, Jack Timmons of Jack’s BBQ, John Sundstrom and Rosie Cisneros of Lark, and others. by Julianne Bell