Austin’s Hot Luck Festival returns October 16–17, bringing some of the country’s most celebrated chefs together for a weekend of live-fire cooking, inventive dishes, and live music. Led by Austin barbecue legend Aaron Franklin, the two-day gathering promises plenty of reasons to arrive hungry.
The festival kicks off Friday at Franklin Barbecue with Giddy Up, an evening built around open flames and chefs who know their way around them. The lineup includes Ernest Servantes of Burnt Bean Co., Tracy Malechek-Ezekiel of Birdie’s, Tavel Bristol-Joseph of Canje, and Caroline Glover of Annette.
Among the dishes planned are brisket tikka masala from Burnt Bean Co., ribeye tacos from Paprika, and strawberry bubble mallow ice cream pops from Fluff Bake Bar.
Giddy Up runs from 5:30 to 9 p.m. and is exclusively available to Whole Enchilada weekend passholders.
Saturday’s main attraction, House Party, takes over Assembly Hall from 6 to 9 p.m. with an impressive roster of culinary talent from Austin and beyond.
Mason Hereford of New Orleans’ Turkey and the Wolf joins Ana Castro of Acamaya, Calvin Eng of Bonnie’s, Aaron Bludorn of Bludorn, and Austin favorites including Edgar Rico of Nixta Taqueria, Fermín Núñez of Este, and Evan LeRoy of LeRoy & Lewis Barbecue.
Expect unconventional festival fare, including Turkey and the Wolf’s chicken pocket pie and Cordelia’s bone-in McRib with Kool-Aid pickle relish.
The music lineup adds another dimension, with performances from Mon Rovîa at Mohawk on Friday, alongside additional shows at Chess Club and Hotel Vegas throughout the weekend.
Hot Luck also continues its partnership with the Southern Smoke Foundation, supporting food and beverage workers facing financial hardship and mental health challenges.
Tickets: Whole Enchilada weekend passes cost $349, while Saturday House Party general admission is $189. College student tickets are available for $100, and children 12 and under receive free House Party admission.
For the complete schedule and tickets, visit hotluckfest.com.