The third annual Hot Luck Fest returns this weekend, May 23-26, as Austin’s premier culinary and music festival. Founded by James Beard Award-winner Aaron Franklin, Guerilla Suit principal and Mohawk owner James Moody, and Mike Thelin, co-founder of Feast Portland, Hot Luck announced today the chef dishes for all events. Whole Enchilada passes are now sold out, however tickets to the individual events can still be purchased at

Live music will also take place every night some of Austin’s beloved music venues, including Mohawk, Antone’s, and Barracuda with performances by Naughty Professor, Erika Wennerstrom, Leftover Salmon, Archers of Loaf, Sour Bridges, Lucero and more. The full music lineup can be found here.

This year’s schedule of events and chef dishes can be found below: 

Hot Luck Fest
Hot Luck Fest


The Giddy Up*: Mohawk (7 p.m.)

Presented by our friends at YETI, The Giddy Up is our welcome party for the Hot Luck family. All our food heroes get together to swap whopping lies and insider truths about life in the weeds. Canada’s favorite son Matty Matheson will be joined by local luminaries Callie Speer, Chad Dolezal, and Yoshi Okai for this industry shindig, with tunes furnished by Texas Piano Man, Robert Ellis, and friends. Get on down to The Giddy Up — eat, drink, and hoot with the chefs and culinary nerds behind this whole prandial extravagance.

Callie Speer (Holy Roller): Ice cream shop bodega with popsicles, snow cones, etc

Chad Dolezal (The Hightower): Hot links & beans on Texas toast

Elias Cairo (Olympia Provisions): Charcuterie

Matty Matheson: Beef and cheddar sando

Yoshi Oka (Otoko): Bluefin tuna sashimi with soy sauce + wasabi

*This event is only available via the Whole Enchilada pass. All bites are included; beverages will be available for purchase.

hot luck
Hot Luck Fest


Hi, How Are You?: Franklin Barbecue (7 – 10 p.m.)

Welcome to Hot Luck ‘19, and for a lot of you, welcome to Austin. Join us for this East Side backyard get-together featuring Aaron Franklin of Franklin Barbecue—famous for the longest lines in the history of lunch. He’ll be joined by Portland heroes Gabriel Rucker (Le Pigeon) and Elias Cairo (Olympia Provisions), along with Texans Chris Shepherd, Rebecca Masson, Sarah McIntosh, Tavel Bristol-Joseph, Luigi’s mom, and more for a one-of-a-kind block party.

Aaron Franklin (Franklin BBQ): Brisket boudin

Chris Shepherd (Georgia James): Ribeye a la plancha with Thai-style nam jim

Elias Cairo (Olympia Provisions): Charcuterie

Fiore Tedesco (L’Oca d’Oro): Short rib lasagna

Gabriel Rucker (Le Pigeon): Cheeseburger flautas

Ivana & Yamila Maldonado (Cuyo): Beef empanadas

Rebecca Masson (Fluff Bake Bar): Fried birthday cake ice cream

Sarah McIntosh (Épicerie): Spam hash

Tavel Bristol-Joseph (Emmer & Rye): Egg cream, macerated berries, bay laurel

Todd Duplechan & Jessica Maher (Lenoir): Goan crawfish curry with sticky rice cake

hot luck
Hot Luck Fest


Al Fuego: Wild Onion Ranch (7 – 10 p.m.)

Al Fuego is Hot Luck’s main event: a live-action, flame-fueled celebration of open-air cooking styles—from Texas to Thailand. We coax the chefs to kick it casual (not that hard) and cook what they might for friends in their own backyards. We set them up with the best meats, the coldest beer, and Aaron Franklin might even build them a specialty cooker. The entire reason Hot Luck exists is to celebrate the fare rarely seen at large events—the obsessively prepared, passionately executed, inspiring food that chefs love to eat.

Abe Conlon (Fat Rice): Beef cheek rendang

Alon Shaya (Saba): Grilled beef hummus with walnuts, pickled raisins, black harissa

Andrew Wiseheart (Contigo): Pork sliders

Austin Rocconi (Hotel Ella): Crispy pork belly with early summer kimchi

Bryan Butler & Ben Runkle (Salt & Time): Pastrami short rib gyro

Chris Bianco (Pizzeria Bianco): Rosa pizza

Doug Adams (Bullard): Pork belly, cornbread, smoked garlic, Calabrian hot sauce

Fermin Núñez & Sam Hellman-Mass (Suerte): Tacos de barbacoa, salsa roja frita, salsa verde cruda

Gabe Erales (Cuyo): Dessert Door Sotol carne apache, salsa de yema, heirloom tostada

Greg & Gabi Denton (Ox): Grilled chorizo provoleta with chimichurri

Jason Stude (East Austin Hotel): Pastrami & Swiss

Jeremiah Stone (Contra): Spring onions, radish, lardo with green romesco

Kevin Fink (Emmer & Rye): Grilled spaghetti squash, fried valencia peanuts, harissa, onion

Laura Sawicki (Launderette): Mini icebox pies

Max Snyder (Pitchfork Pretty): Grilled bacon with caviar and hot peppies

Philip Speer (Comedor): Masa & lard whoopie pie

Sarah Heard & Nathan Lemley (Foreign & Domestic): Beef tongue pastrami tartine, mustard, & sauerkraut

Sara Kramer & Sarah Hymanson (Kismet): Grilled spring onion with muhammara and brioche toast

Steve McHugh (Cured): Chicken stuffed chicken wing

Tatsu Aikawa (Tatsu-Ya): Smoked bacon and spiced chocolate fountain

Tyson Cole and Joe Zoccol (Uchi)i: Roasted bluefin collar

Hot Luck


Couple de Grille: Austin Speed Shop (11 a.m. – 2:00 p.m.)

Sweet dreams and driving machines meet for auto-brunch at our favorite vintage garage shop in town. Whether you roll slow and low, drift furiously, or are insured through Lloyds of London, prepare yourself for a gleaming spectacle of magnificent Motorcraft and meticulous morsels, ZZ-Tapas style.

Alex Manley & Jen Tucker (Swedish Hill): Savory croissant with BBQ brisket

Andre Natera (Garrison & Revue): Char siu bacon congee

Christina Tosi (Milk Bar)Cereal milk ice cream with toppings bar

David Norman (Easy Tiger): Hot dogs

Jason Vincent & Ben Lustbader (Giant): Chef’s special scallion pancake

JB Gross (Loro): Biscuits and gravy with oak-smoked sausage and brisket fat gravy

Jesse Griffiths (Dai Due): Pon Haus

Justin Yu (Theodore Rex): Meatballs in vin jaune sauce

Katie Button (Button & Co. Bagels):Ramp & Sable on Everything: sumac-rubbed black smoked cod, pickled red onion, radish, ramp cream cheese, everything bagel

Mason Hereford (Turkey & the Wolf):McHashbrowns and caviar

Michael Fojtasek (Olamaie): Steak & eggs

Miguel Vidal (Valentina’s Tex Mex): Barbacoa tacos

Rico Torres & Diego Galicia (Mixtli): Pork belly adobada with cheddar grits

Hot Luck is proud to donate a portion of the festival’s proceeds to The SAFE Alliance. The SAFE Alliance is a merger of Austin Children’s Shelter and SafePlace, both long-standing and respected human service agencies in Austin serving the survivors of child abuse, sexual assault and exploitation, and domestic violence. Visit to learn more about this amazing organization.