Food, Fire, and Fun: Hot Luck Fest 2019 Recap
On Memorial Day weekend the Hot Luck Fest returned for its third annual event in Austin filled with food, fire, and fun. The four-day annual food festival is the creation of Aaron Franklin (Franklin Barbecue), James Moody (Mohawk), and Mike Thelin (co-founder of Feast Portland). Hot Luck is made for foodies and music lovers alike with innovative culinary creations from chefs around the country and nightly live music events.
In case you missed the festival, the fun’s not over yet- Hot Luck has a series pop-up events year round.
Follow along for some of our favorite bites and moments from this weekend:
Al Fuego
Al Fuego is the festival’s main event where chefs cook over open flame- It’s like a backyard barbecue taken to the next level.
Salt and Time prepare Pastrami Beef Ribs. Bryan Butler of Salt and Time won Beef Loving Texans’ Best Butcher in Texas contest in 2017.
Salt and Time’s pastrami Beef Short Rib served in a pita.
Alon Shaya of Safta Restaurant combined tender Flank Steak with creamy hummus for a delicious bite with Mediterranean flavors.
Food connoisseurs of all ages enjoying the tastings at Hot Luck’s Al Fuego.
Coupe de Grille
Brunch with the best surrounded by vintage automobiles at Hot Luck’s Coupe de Grille.
Miguel Vidal with Valentina’s Tex Mex BBQ serving up Beef Barbacoa tacos. Valentina’s Tex Mex BBQ was featured on Beef Loving Texan’s original series BBQuest Season 1.
Valentina’s melt-in-your-mouth Beef Barbacoa accompanied by fresh flavors of salsa, cilantro and onion wrapped in a homemade flour tortilla truly tasting like it was hecho con amor – made with love.
Brisket and cheddar buttercup by Swedish Hill Bakery. Formerly Sweetish Hill Bakery, the establishment has been a staple Austin bakery since 1975 and is now being taken to new heights by pastry chef Jen Tucker.
Cheers to the weekend! Pair local Texas Tito’s bloody mary’s with your favorite brunch bites.
Mega hotdogs from Easy Tiger being sliced and placed in slider buns to be served.
A sweet ending to Coupe de Grille with Milk Bar’s cereal infused soft serve. Chef Christina Tosi gave the toppings a Texas twist with Bucee’s beaver nuggets and jalapeno brittle.
