Hot 'n Spicy

Thomas Family Winery’s ‘Hot Luck’ event a spicy mix of food, music, fun

Cooking demonstrations give
attendees tips, new recipes

(April 2017) – Organizers of the 21st annual Hot Luck and Fiery Foods Marketplace have a plan to put a little extra spice in the afternoon food demonstrations. The cooking demonstrations are a popular part of the annual event because it allows chileheads a close up look at the cooking techniques of the wide variety of spice merchants and chefs who attend the event as vendors year after year.
The event takes place at Thomas Family Winery, 208 E. Second St., in Madison, Ind. This year’s event is set for April 7-9.
“We are thrilled to have Mother’s Grilled Wings come on board at the Hot Luck and Fiery Foods marketplace,” said Steve Thomas of Thomas Family Winery. “They are another home grown Madison company to join our great festival and market place.”

Photo by John Sheckler

Winery owner Steve Thomas serves up the food and fun at the annual Hot Luck & Fiery Foods Marketplace.

The addition of the grilled wings offered the opportunity to join forces with another popular event organizer to expand the afternoon cooking demonstrations with a common focus on different ways to approach grilled wings.
Tony Steinhardt and his Big Green EGGfest: The Ultimate Cooking Experience is brought to you by Steinhardt Heating & Air Conditioning will be turning out a mountain of Mother’s Grilled Wings for the demonstrations. Thomas will hand select four vendors and supply them with wings to use with their sauce recipes or spices for an afternoon cooking demonstration.
“The great thing about these wings is that they are a blank canvas ready to be sauced and spiced however the cook wants,” Thomas said. “The flavor of the chicken and a kiss of smoke is a perfect complement for any way the cook wants to do it.”
The four chefs will be mixing their spice mixtures as they wait for the wings to come off the grills and then do a cooking demo showing what to do with the wings as they come off the big green eggs. Thomas is already planning his own wing demonstrations.
“One will be mild, a quick Chinese sweet and sour,” he said. “The other will be a Mexican Adobo. It will be very Mexican.”
Steinhardt, local distributor of the Big Green Egg Grills, will also have several of the Eggs available for purchase and on which festival goers can reserve cooking times.
“For our portion of the event we want festival goers and grill enthusiasts to come hungry,” said Steinhardt. “We will be conducting Big Green egg demonstrations and offer many spicy dishes throughout Saturday afternoon so they won’t leave hungry.”
The entire weekend is focused on the love of spicy foods. It kicks off Friday night when all the chileheads bring their own favorite “Hot Luck” dishes for a giant food party in the back of the winery. Spicy recipes from around the world are featured by dozens of amateur and professional cooks. Mexican, South American, African and Oriental foods are all on the tables ready to sample.
“Friday Hot Luck is like walking into the council of worlds set in the Star Wars movie,” said Thomas.
Many of the cooks print copies of their recipes, and everyone spends time discussing techniques.
There are always several chile and stew pots, pizza and even hot pepper ice cream. Some cooks take pity on those with timid taste buds, and bring milder dishes.
Thomas takes pride that the event has become a Hoosier showcase.

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