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Aaron Franklin of Franklin Barbecue and Emmer & Rye’s Kevin Fink talk about making some of the world’s best queso

Matthew Odam
modam@statesman.com

What happens when two of Austin’s best chefs apply their culinary talents to the art of queso? Aaron Franklin of Franklin Barbecue and Kevin Fink of Emmer & Rye discuss the secrets to their cheesy success at the Hot Luck pop-up event Quesoff, sponsored by Washington State Wine during South by Southwest.