Aaron Franklin’s Hot Luck Festival releases chef lineup; tickets on sale

The inaugural Hot Luck Festival co-founded by Aaron Franklin announced a large roster of impressive talent from Texas and across the country today, as tickets went on sale at hotluckfest.com for the celebration of food and live music that will take place in venues across Austin May 18-21.

Franklin Barbecue’s Aaron Franklin (left), Mohawk co-owner James Moody (right) and Feast’s Mike Thelin (not pictured) are teaming up to bring the Hot Luck Festival to Austin. (Credit: Matthew Odam)

James Beard award-winner Franklin and partners will welcome famous chefs who cover a wide swath of culinary and physical ground, from Thai (Andy Ricker of Portland’s Pok Pok) to Korean (Roy Choi of Kogi BBQ in Los Angeles), Mexican (Alex Stupak of Empellón in New York City), barbecue (Adam Perry Lang of Daisy May’s BBQ in NYC) and more.

Roy Choi, seen here at the 2014 SXSW world premiere of “Chef,” is one of the out-of-town talents coming to Austin for the Hot Luck Festival. (Thao Nguyen FOR AMERICAN-STATESMAN)

In addition to out-of-towners, a large group of local talent, headlined by Bryce Gilmore (Barley Swine), Michael Fojtasek (Olamaie), Tatsu Aikawa (Ramen Tatsu-ya and Kemuri Tatsu-ya), Todd Duplechan (Lenoir) and Tyson Cole (Uchi), will also participate in the festival, along with other Texas talent like fellow Beard-winner Chris Shepherd of Underbelly in Houston, John Tesar of Knife in Dallas and Steve McHugh of Cured in San Antonio.

The festival kicks off in earnest on Friday night when more than 10 chefs, including Franklin, David Bull (Second Bar + Kitchen), Fiore Tedesco (L’Oca d’Oro) and others, come together for an evening event called The Hi Lo, which will showcase the chefs’ preparing the dishes that originally inspired their cooking, from slow-cooked ribs to cast-iron chicken.

Saturday night’s main attraction, Al Fuego, will give the chefs a chance to show off their live-fire cooking skills with a range of cuisines from a group that will include Ricker, Andrew Wiseheart (Contigo), Kevin Fink (Emmer & Rye), Matthew Rudofker (Momofuku in NYC), Nong Poonsukwattana (Nong’s Khao Man Gai in Portland), Sara McIntosh (Epicerie) and about two dozen other chefs.

Uchi executive chef and founder Tyson Cole is one of three James Beard Award winners from Texas (Shepherd, Franklin) participating in the Hot Luck Festival.

While the two featured night events take place at Fair Market (Friday) and Wild Onion Ranch (Saturday), an assortment of other venues will also host food programming and live music, with Franklin Barbecue, Fair Market, Barracuda, Mohawk, White Horse and Alamo Drafthouse among the names that will appear on the schedule. The live music portion of the programming will be announced in April.

Tickets are being sold individually for the Friday ($145) and Saturday evening events ($155), and there is a “Whole Enchilada” ticket package for $550 includes early access to the featured events, admission to all food and music programming, special parties and more. As the additional a la carte food events and concerts are announced, those tickets will also go on sale individually, starting at $20. A portion of the proceeds from Hot Luck will benefit the SAFE Alliance, a merger of Austin Children’s Shelter and SafePlace.

“We are super excited to have the opportunity to launch a new festival with our Austin family and our extended family,” said James Beard Award-winner and Hot Luck partner Aaron Franklin. “Hot Luck will celebrate the food we love, the music we love, and the city we love.”

The chef lineup, featuring an eclectic collection of local, regional, and national world-class culinary talent, is as follows:

Afar:

Adam Perry Lang, APL Restaurant (New York); Adam Sappington, The Country Cat (Portland); Alex Stupak, Empellón (New York); Andy Ricker, Pok Pok (Portland); Roy Choi, Kogi BBQ Truck (Los Angeles); Joshua McFadden, Ava Gene’s (Portland); Joshua Pinsky, Momofuku (New York); Matthew Rudofker, Momofuku (New York); and Nong Poonsukwattana, Nong’s Khao Man Gai (Portland)

Texas:

Chris Shepherd, Underbelly (Houston); Jason Dady, Jason Dady Restaurants (San Antonio); John Tesar, Knife at The Highland Dallas (Dallas); Rebecca Masson, Fluff Bake Bar (Houston); and Steve McHugh, Cured (San Antonio)

Austin:

Aaron Franklin, Franklin Barbecue; Andrew Wiseheart, Contigo; Bryce Gilmore, Odd Duck; Callie Speer, Bombshell; Chad Dolezal, The Hightower; David Bull, Second Bar + Kitchen; David Norman, Easy Tiger; Fiore Tedesco, L’Oca d’Oro; Jason Stude, Boiler Nine Bar + Grill; Jesse Griffiths, Dai Due; Kevin Fink, Emmer & Rye; Laura Sawicki, Launderette; Michael Fojtasek, Olamaie; Michael Paley, Central Standard; Miguel Vidal, Valentina’s Tex-Mex BBQ; Philip Speer, Bonhomie; Rene Ortiz, Launderette; Sarah McIntosh, Épicerie Café & Grocery; Tatsu Aikawa, Kemuri Tatsu-Ya; Todd Duplechan, Lenoir; Tyson Cole, Hai Hospitality; and Yoshi Okai, Otoko.

 


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