Going to the Dogs

Food professionals gathered in Chicago this month for the convention of the International Association of Culinary Professionals—chefs, cookbook authors, food magazine editors, and the like. With that much high-powered food knowledge in one room, what were people eating? Hot dogs, apparently.

On the Food & Wine magazine editor’s blog, Executive Food Editor Tina Ujlaki reports on a Chicago hot dog crawl she participated in, with “a pack of like-minded food obsessives.” First stop: Hot Doug’s, “The Sausage Superstore and Encased Meat Emporium” (I couldn’t make something like that up if I tried).

I had ‘The Dog,’ the basic Chicago-style dog with all the trimmings … a perfectly grilled link of ‘encased meat’ in a fluffy, poppy-studded bun with yellow mustard, glowing green relish, tomato wedges and a skinny wedge of dill pickle—heaven! We also had the corn dog … a tarragon-dressed rabbit dog, a brat and the … antelope dog.

Yeah, because the pros know not all the good food in town is at Alinea.

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