Anticipation runs high for first-time whiskey and fire event at Pebble Beach.

Chef Rodney Uncangco almost sounds giddy as he imagines pulling a flaming tomahawk steak from a roaring pyre, both sparking brightly against the night sky.

“Things hanging over fire—that’s visually appealing,” he says, beaming. “The taste takes it to another level. Then add whiskey, and…”

The chef who oversees the culinary program at Inn at Spanish Bay in Pebble Beach is referring to an event unlike any other on the Peninsula. For the first time, the traveling live-fire culinary event known as Heritage Fire comes to the area. 

But that’s only one reason for Uncangco’s excitement. Also making its first Monterey County appearance is another touring lifestyle event, Whiskies of the World. That both take place at Spanish Bay on Friday, Nov. 22 is yet another first. Until now, the two had played separately.

In fact, the chef had been set to retire after 28 years. He decided to stay at the helm through the event, anticipating the flavors wrought from wood fire and barrel aging.

“I do like this concept; there’s a lot to play with,” Uncangco observes, adding emphasis. “And pairing with whiskey? Come on.”

Heritage Fire celebrates the farm-to-table approach, with heritage breed meats as well as the age-old method of cooking over flame. It will feature dishes prepared by notable local chefs, including Mario Garcia of Grasing’s, Tamie Aceves from The Grill at Point Pinos and Mike Fischetti of The Pocket, as well as chefs from Pebble Beach establishments. But it’s not just fine dining. Rudolfo Ponce, known for his Nashville hot chicken (as well as Italian dishes at Pacific Grove’s Rudolfo’s) will be there, as will Alvarado Street’s Alvin Quinol and others.

It’s a solid lineup, presenting dishes ranging from lemongrass shrimp to steaks and even a pig roast. The visual appeal—flames at night, with the Pacific in the background—has participants stoked.

“There’s nothing like the wow factor,” says Bryan Anthony, Pebble Beach Company’s vice president of food and beverage. “Our community loves getting out and doing something different.”

While Heritage Fire includes beers, wines and other spirits, Whiskies of the World celebrates one spirit in its many styles and origins. Because the marketing company a21, which operates both events, is also responsible for such gatherings as Pebble Beach Food & Wine and the International Wine & Spirit Competition, the labels on hand should be impressive.

“We have some exclusive whiskies—Japanese, small batch, single malts,” Anthony notes. “This is a whiskey event for people who appreciate the nuances, who want to understand the flavor characteristics.”

The enthusiasm of both Anthony and Uncangco for this night of firsts is clearly shared. Heritage and Whiskies sold out its 600 tickets two weeks in advance of the event. And if guests stand to benefit, so do local nonprofits. The gathering is under the auspices of the Pebble Beach Foundation, Pebble Beach’s charitable arm.

If Friday represents the first time Heritage Fire and Whiskies of the World have teamed up, and their first visit to the Peninsula, Anthony suggests this will not be the last for such lifestyle events at Pebble Beach.

“At the end of the day, we need to do more events that don’t involve golf,” he says. “We’re going to plan on doing more.”

As for the one last associated with the evening, Chef Uncangco says he is ready, after the explosive finish, to turn in the toque.

“I’ve been here for so long, it’s time for me to move on,” he explains. “I groomed the chefs. They can run with it.”

Heritage Fire and Whiskies of the World takes place 6-9pm Friday, Nov. 22. The Inn at Spanish Bay, 2700 17-Mile Drive, Pebble Beach. Sold Out. heritagefiretour.com.