Posted by: WendyLane in: Food/Beverage -
The first annual Hot Luck in Austin, Texas, was amazing. Developed by Aaron Franklin of Austin’s Franklin Barbecue, James Moody of The Mohawk and Fun Fun Fun Fest, and Mike Thelin of Portland’s Feast, the four-day festival involved creative food and music events.
I attended the Saturday evening Al Fuego extravaganza at The Wild Onion Ranch. We arrived on a beautiful piece of land set among green rolling hills and trees. A path of hay coupled with swinging country music and the smell of BBQ smoke led us to the party. Cowboy boots, hats and sundresses were the dress of the evening. More than 60 booths provided BBQ, beer, wine and spirits.
I asked Aaron Franklin if this was the largest gathering of different BBQ styles ever. He said that Hot Luck is different in that it celebrates “chef-driven BBQ,” and Al Fuego showcased flame-fueled cooking from Texas to Thailand. We sampled BBQ from nationally known chefs such as Joshua Pinsky and Matthew Rudofker from Momofuku in New York, Isaac Toups of Toups’ Meatery and Toups South in New Orleans, Roy Choi of Kogi BBQ Truck of L.A., and local luminaries such as Bryce Gilmore from Odd Duck and Rene Ortiz from Launderette in Austin. Even Portland’s Andy Ricker of Pok Pok fame was manning his booth in the middle of the field. Each bite was as delicious and distinctive as the next.
The festival was so successful that 2018 is already in the works. Get ready for Hot Luck 2018!
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