Mushroom Council® Attends “Hot Luck” Food and Music Festival in Austin, Texas; Chef Derek Sarno Comments
AUSTIN, TX - If you haven’t already broken out the ol’ trusty grill, now is your reminder to do so. May, also known as National Barbecue Month, is almost over, but summer’s right around the corner, and the Mushroom Council® is helping us take advantage of this peak grilling season—all with a wicked partnership.
This Memorial Day weekend, the Mushroom Council will collaborate with Wicked Kitchen’s Co-Founders, chefs, and brothers Derek and Chad Sarno. Together, they will host a series of mushroom-centric experiential tasting events at Austin, Texas’s “Hot Luck” festival to show, tell, and sample mushrooms’ great flavor on the grill.
“I’m honored to be working with the Mushroom Council and be at the world-famous Hot Luck Fest, cooking with some of the most talented chefs in the grilling and barbecue world,” said Derek Sarno. “Mushrooms are the new hero in town and when done right are worthy of taking center stage. Gone are the days of just being a side dish. I can’t wait to showcase our innovative mushroom techniques and dishes…this is gonna be a blast!”
Held throughout downtown Austin, Hot Luck is an annual food and music festival bringing together the nation’s premier culinary innovators to serve finger-licking creations to more than 12,000 barbecue fans.
On Saturday, the Mushroom Council will host a pop-up at the festival’s “Al Fuego” main event with Sarno, a leading voice in the plant-based food movement and author of the Mushroom Manifesto. Last year, as the event’s only vegan chef, Sarno grilled 400 pounds of oyster and lion’s mane mushrooms for guests to widespread acclaim.
This year, the Mushroom Council and Sarno will present the “Shroom House,” a mushroom-themed sampling station that looks and feels like a classic Texas steakhouse, but with a focus on mushrooms, noted the release. Located at Austin’s Wild Onion Ranch open-air event venue, the Shroom House will feature Sarno and team serving: Grilled ‘Steak’, Black Pearl Poke, and Portabello Shawarma.
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In addition to veggie-only, the Mushroom Council also is demonstrating mushrooms’ blendability with meat over the grill with a Friday night event featuring Chefs Krystal Craig and Ian Thurwachter.
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ANUK will continue to report on the latest, so stay tuned.
