— Hot Luck Festival, the fun food festival from Aaron Franklin, announced more chefs and musicians to its already-stacked lineup. This includes Questlove performing at Mohawk on Sunday, May 27 (could this potentially mean the musician and DJ might host one of his famous food salons?), indie duo Girlpool, and others. As for chefs, Mexico City chef Alejandro Escalante of Casa de los Tacos will cook at the Mexican food event at Cisco’s, Top Chef competitor Doug Adam from Portland’s Bullard will cook at Al Fuego, and Austin’s John and Kendall Antonelli will cook at the afterparty. The festival takes place from Thursday, May 24 through Sunday, May 27.
— Magazine Food & Wine released its best restaurants of the year list for 2018, and it includes Austin’s Kemuri Tatsu-ya because of its Texas and Japanese outlook with festive easy vibes.
— After last year’s cancellation because of Hurricane Harvey, the Quesoff is back again this year on Saturday, August 25. To gear up for the cheesy dip event, the competition is looking for entries from restaurants and home cooks. There are four categories: meaty, spicy, vegetable, and wild card. Email firstname.lastname@example.org for entries. It takes place at the Mohawk from 2 to 4:30 p.m.
— Boozy ice cream shop Prohibition Creamery teamed up with Chameleon Cold Brew for a limited ice cream float benefiting United Way for Greater Austin. The tiramisu cold brew coffee float is made with the coffee company’s spiced vanilla sparkling cold brew coffee with Prohibition’s boozy tiramisu ice cream. Half of the sales will go towards the nonprofit.
— In order to differentiate itself from Hat Creek Burger, fermented food company Hat Creek Provisions is now called Barrel Creek Provisions. It’ll still make the same products, like kimchi, pickles, fermented carrots and cucumbers, and others. Co-founders Tim Klatt and Adam Blumenshein founded now-Barrel Creek in 2013, and there is a new CEO Nick Benz.