You can now buy a Lisa Frank-inspired hot dog topped with edible pink glitter
- You can now buy a hot dog topped with edible glitter, inspired by Lisa Frank's colorful designs.
- J&E Small Goods, an all-natural meats purveyor, is offering the colorful dog for a limited time at the food festival Smorgasburg in Brooklyn, New York.
- Insider spoke with the coowners of J&E Small Goods about how they came up with the idea behind "The Lisa Frank."
- Visit Insider's homepage for more stories.
Calling all '80s and '90s kids: You can now buy a Lisa Frank-inspired hot dog topped with edible glitter.
The dish features a toasted bun, a hot dog from J&E Small Goods, blue mayonnaise made with butterfly pea flower, and gelatin-based edible glitter.
J&E Small Goods, an all-natural meats purveyor, is offering the colorful dog for a limited time at the food festival Smorgasburg in Brooklyn, New York.
Insider spoke with Jocelyn Guest and Erika M. Nakamura, the coowners of J&E Small Goods, about how they came up with the idea behind "The Lisa Frank."
"We've got new mom vibes, and so we were thinking about dad jokes that involved 'Frank,'" the pair told Insider. "For example, we were like, 'Should we do an L.A.-style street dog and call it 'The Snoop Dogg?'' We had a bunch of other ideas, but settled on 'The Lisa Frank' dog because it felt the most friendly in a lot of ways."
Lisa Frank's colorful products, which ranged from clothing to school supplies, still elicit nostalgia in people who grew up with the merchandise in the 1980s and 1990s, during the brand's peak popularity.
Guest and Nakamura came up with the idea of using edible glitter after learning about it from their pastry chef friends.
"Butchers and pastry chefs are always the tightest in the kitchen," said Nakamura. "In every kitchen I've ever worked in, the butchers are always stationed next to pastry."
The pair said that they make a point to befriend as many pastry chefs as possible, because they "have all the good sweets."
At first, the two chefs said it was difficult finding a balance between their commitment to quality and the need to have Instagram-friendly menu offerings for Smorgasburg, the largest weekly open-air food market in America.
"We really care about local and sustainable sourcing. We've always considered ourselves to be kind of food politicians, getting in front of people and educating consumers on the importance of eating locally and sustainably."
However, they have made a few concessions to make the stall work for the festival, like switching from pricey, handmade buns to store-bought rolls.
"We've always made everything by hand, which is very important to us," the pair explained. "We showed up the first day with beautiful handmade buns, but we switched to Martin's rolls to make the price point work. We started 'The Lisa Frank' at twelve bucks, but now we've dropped it down to seven."
At the end of the day, what Guest and Nakamura really want is to educate customers on the importance of sustainable, local sourcing and quality ingredients.
"This isn't a run-of-the-mill hot dog," they said. "We actually care about this, there's a lot of love that goes into it. We've been making this recipe for twelve years. And maybe people care and maybe people don't, but either way, it's delicious — that's what really matters."
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