Follow thefirelight.
Fire-grilled chicken, charred broccoli and a cold, crunchy slaw in one bowl, with a thick slice of grilled Texas toast. Starting at Florida fairs and festivals, then anywhere on the East Coast.
One bowl. Chicken or no chicken.
Every cup is built the same way. The only question at the window is whether you want the chicken.
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The slaw
Purple and green cabbage with shredded carrot, tossed cold and crunchy. It sits against the hot food, so every bite has a cool side.
Purple cabbageGreen cabbageCarrot -
The broccoli
Florets charred on the grate until the edges catch. Every bowl gets them, chicken or not.
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The chicken
Seasoned, finished over open flame and pecan smoke until the grill marks set, then sliced thick. Leave it off and the bowl is vegan.
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The toast
A thick slice of Texas toast, grill-marked over the fire and standing up in the cup, for scooping up the last of the slaw.
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Your call.
Firelight Bowl Vegan
$18- Fire-grilled chicken
- Charred broccoli
- Crunchy slaw
- Texas toast
Real fire. Real smoke.
The smoke you smell from three rows over comes off the grate, not out of a bottle. Here's what's under the food.
- Lava rock
- Drippings hit hot stone under the grate and turn straight into smoke under the food.
- Pecan wood
- Dry pecan chips smolder under the grate all day, topped up every 30 to 45 minutes.
- Two sides
- Broccoli and chicken cook on separate sides with separate tongs, so the bowl without chicken stays vegan.
- No liquid smoke
- Not in the slaw, not on the chicken, not anywhere.
Florida first. Then up the East Coast.
Our first events are in Florida, and we're booking them now. After that we follow the best fairs and festivals wherever they are on the East Coast, so if you're running one, ask us.
2027 dates
Dates go up here as each event confirms.Look for the pink and yellow neon and follow the smoke.
Running an event?
We work state and county fairs, festivals and big weekend events. Florida first, and anywhere on the East Coast after that.
Request a dateBring Firelight to your event.
One bowl, a fast line and a glowing stand people can find from across the midway. Here's what arrives on your grounds.
- Footprint
- A 10×20 tent with up to 16 ft of frontage, or an 8.5 × 24 ft trailer with an open grill porch.
- Ordering
- Two to four ordering lines with two card terminals on big days.
- Cooking
- Propane charbroiler over lava rock. No loose charcoal on your grounds.
- Power
- 50-amp trailer with its own generator.
- Menu
- One bowl, with or without chicken, built for high-volume days. Vegan option built in.
- Region
- Florida now, and events anywhere on the East Coast.
- Crew
- More than ten years of high-volume festival vending.