It's been a rough couple of years, especially for folks in the hospitality business. At this point in this chapter of our shared pandemic reality, we're well aware of the toll it's taken on everyone in the food system, from farmers who lost their wholesale restaurant and market customers when everything shut down, to waiters and bartenders who couldn't make money when restaurants were forced to close and pivot.
McIntosh is one of dozens of chefs participating in this year's Hot Luck festival, the brainchild of Aaron Franklin , James Moody , and Mike Thelin and the chillaxed younger sibling to the various high-dollar food 'n booze fests around the country.
Friday night heralds Hi, How Are You, a chill backyard hang at Franklin BBQ featuring Franklin , Shepherd, pastry chef Laura Sawicki, Tyson Cole, and Tavel Bristol-Joseph of the Emmer & Rye group repping his Caribbean concept, Canje. Bristol-Joseph concurs:"Kudos to Franklin, their whole organization, for looking out into the community and really pushing the diversity in food. I really appreciate that."Indeed, if you take a look at the lineup of chefs across the Hot Luck festival, you see that there's intentionality and a dedication to inclusivity there, embracing Black foodways, comfort food, Laotian, Thai, Palestinian Syrian, and a host of other culinary approaches.
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