Strawberry shortcake ice cream bar from Pretty Cool Credit: photo by Rod Machen
The first food event of Hot Luck, Aaron Franklin’s three-day food and music fest, kicked off on Thursday night with Hi, How Are You? in the parking lot of Franklin Barbecue. Our man on the street, Rod Machen, was first in line and has much to report from the first night of the three-day food and music fest.
Attendees enjoyed lovely weather, not too hot but maybe a touch humid, and it was busy, but the lines were manageable.
Not Chicken Fried ice cream from Life Raft Treats Credit: photo by Rod Machen
Among the highlights, says Machen, were an emphasis on Alaskan seafood, including grilled Alaskan crab with potato salad from Mashama Bailey of Diner Bar and interesting desserts, including chicken fried ice cream and high-end popsicles.
Grilled garlic Alaskan crab with potato salad from the Diner Bar Credit: photo by Rod Machen
Beef rib galbi with japache and Alaskan salmon roe from Feges BBQ Credit: photo by Rod Machen
Phoenix-based pizzaiolo Chris Bianco, a perennial favorite, boasted the longest lines, as his pizza not only slaps, but attendees also had a chance to win an autographed Gozney dome pizza oven. (P.S. You don’t have to have attended Hot Luck to win. You can enter right here.)
Pizza with red onion, parmigiano reggiano, rosemary, and pistachios from Chris Bianco Credit: photo by Rod Machen
Hot Luck continues tonight with Big Top, a carnival-themed extravaganza with bites from chefs including Bianco, Marc Vetri, Becky Masson, and a host of Austin faves. Tickets are still available as of this writing.
Smoked beef shoulder with salsa macha from Leroy and Lewis Credit: photo by Rod Machen
The final food event of the season is the live fire-focused Al Fuego at Wild Onion Ranch on Saturday night. A few tickets remain.
Keep scrolling for more of Rod’s shots from Thursday night.
Fried Alaskan sable croquette with remoulade and marinated summer squash and graza olive oil from Birdie’s
Alaskan Bairdi crab leg push pops with curry leaf leche de tigre from Lenoir Credit: photo by Rod Machen
Wild onion cured sable fish from Petra and the Beast
Cooking the sable fish Credit: photo by Rod Machen
The beef short rib from Feges Credit: photo by Rod Machen
Beef short rib on a benne bun with cabbage piklz and pit hot sauce from Distant Relatives Credit: photo by Rod Machen
Prince Edward Island oysters from Minamoto Credit: photo by Rod Machen
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