 I know, I know, I was just at Frank earlier in the week; you can see my other blog here. Sometimes you just can't get enough of a great thing though and it was the kickoff event for Flavors of Austin. Of course your wondering, what is Flavors of Austin? Here's he explanation, directly from their site: FLAVORS of Austin: 52 Week Food Frenzy. FLAVORS of Austin: your chance to experience the best Austin restaurants at the best possible price. Each week we’ll bring you a new featured restaurant offering a discounted, exclusive, multi-course menu. It’s your opportunity to try new restaurants or re-check out your old favorites. Grab some friends and make a night of it! To make it even better, for every dollar you spend at a participating FLAVORS of Austin restaurant, a portion will be given to the Sustainable Food Center of Austin.  The Italian Honey: Fresh honeydew melon juice, Midori, Skyy Melon Vodka, lime, honey, and prosciutto. So basically it's like a year long Restaurant Week. I love restaurant week but I never have the time and or money to visit all of the restaurants on the list. So, I love that this is a year long, one new restaurant every week, and it benefits the Sustainable Food Center! You eat good and you donate to a charity.... I love Austin.  This cute little accent was hand sewn by the Pastry Chef at Frank, Susan Helms. She is so talented! There's a great little back story on the flag's historical meaning, minus the hotdog. So go in and get the lowdown! I have so many great pictures from the event, including my part in making a few Chicago Dogs. Check all the pics out read more details about Frank here. This was such a fun event and these people are all really great! See Frank's owners and chefs below.  Adam 'Pony Boy' Rios, Co-Owners Jenn and Daniel Northcutt.  Co-Owners Yancy and Geoff Peveto, Graphic Designer Christian, and Executive Chef Matt Helms.  Pastry Chef and Executive Chef Susan and Matt Helms. Tonight was a great opportunity for me to chat with Matt about where he hopes to take the Frank menu. To all the vegetarians out there there will be vegetarian sausages. I can't wait! They also make their sausages on site mostly and some are made by Hudson's. Some point soon he hopes to be able to use local meats as well. I tried to nail him down on where he and his wife eat since they are locavores, but they cook at home. If I cooked like they do, I would eat at home too. I've been trying to get my husband Brent on the local meat train, so to speak, and in their store they sell a book called, "River Cottage Meat Book" and according to Matt this will get Brent on the wagon. I can't wait to get my own copy!
Frank, This is our third date and I have only fallen in love more deeply. I'll see ya soon deliciousness- Kisses, L*3
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