Queso is practically it’s own food group, right?
And the best of the best competed recently for bragging rights at the 2016 Mohawk Quesoff. Geoff Peveto of Frank joined us with their award winning recipe. This year they went with a French variation on the classic snack. It starts with a combination of melted brie and smoked gouda with a little cream. They they add herbs d’provence and smoked duck sausage. After that cooks down in a double boiler you serve it with french bread slices and garnish with roasted walnuts and a fig jam. Frank is located on Colorado Street.Go to hotdogsandcoldbeer.com to find out more about their hours and their menu, or call them at 512-494-6916.