This year's Taste of Frankfort Avenue fell on a lovely Sunday evening. It was well attended and peppered with the area's favorite eateries, including some newcomers. In addition to selections from some of our favorite foods, there was a robust silent auction, lively music, and a raffle for a mega pile of restaurant gift certificates.
There were also cash awards for participating restaurants. The categories of best appetizer, best entree, and best dessert or beverage were determined by a panel of judges. This year's judges were food critics Marty Rosen and Jack Roby, and radio personalities Jessica Lee, George Lindsey, and Jesse Rassmussen. Also, as an attendee, you get to vote on your favorite booth which decides the reportedly most "coveted" award, The People's Choice Award.
Porcini's Restaurant walked away with best appetizer. Newcomer Bistro 1860 snatched up best dessert with a decadent and slightly salty pot de creme. Best entree went to Varanese's pork chop. The People's Choice Award, however, was the most exciting to me. This year's People Choice went to Morels' The Vegan Butcher for their Pulled BBQ Vegan Sliders. They definitely earned it. Despite having the challenge of winning through a diet that many tend to be wary of, their dish was receiving raves as I walked through the room. Their fluffy soft bun was perfectly crisp and "buttery" and heaped with tangy and creamy vegan slaw, pickled red onions, savory sauteed soy curls and finished with a delicious bbq sauce.
2013 Winner's Circle
According to the press release, The Taste of Frankfort Avenue was working to raise money for the Clifton Center's"Setting The Stage" Campaign. The campaign is aimed at raising $150K in 2013 for improvements to the beloved Clifton Center. Already a valuable resource in the Louisville community, The Clifton Center is striving to become "one of the region's leading culture institutions." The hope is to raise $75k by August and were already very close to 40k. Hopefully The Taste of Frankfort Avenue helped push them even closer.
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