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.