About Events with Mighty Cone
The story of the cone begins with a simple, yet delicious breading developed for fish by the late Hudson's on the Bend sous chef, Courtney Swenson. Hot 'n' Crunchy Trout became a mainstay of the famous Lake Travis restaurant, for years holding top honors as one of the most ordered entrees.
The chefs began to experiment with the famous Hot 'n' Crunchy breading on a variety of foods. Chicken proved to be a good, festival-friendly candidate--delicious, popular and relatively inexpensive (especially compared to the more typical Hudson's fare of pheasant or trout). He wrapped the chicken in a tortilla and popped it into a paper drink cone (to make it easier for festival-goers to eat and walk to the next stage), topped it with a mango-jalapeno slaw and ancho sauce and Voila! the Hot 'n' Crunchy Chicken Cone was born. Cone sales at ACL Festival went through the roof, and the chef eventually expanded his Hot 'n' Crunchy repertoire to include avocado and shrimp.