The chefs on The Chew are constantly highlighting dishes that they’ve reinvented, and on the February 27th episode on ABC, they focused on taking the classics and remaking them. They made their own versions of burgers and chicken sandwiches. But when it came to remaking hot dogs, they turned to the rising star in the Chicago hot dog scene: Franks ‘N’ Dawgs.
On this segment on The Chew with correspondent Evette Rios, restaurant owner Alex Brunacci talked about his reasoning behind starting Franks ‘N’ Dawgs in Lincoln Park with Chef Joe Doren. He wanted to elevate street food to fine dining. He talked about his 27 different varieties of dogs, and how he likes to keep ingredients fresh and local. He even highlighted his Iron Dawg Competition, which pits two Chicago chefs against one another. Whoever’s dog is sold more goes on to the next round, meaning it’s sold again the next month.
And of course, Brunacci talked about what goes into his dogs: everything from turkey and beef to lamb and duck.
After this Franks ‘N’ Dawgs segment, it was back to The Chew studios, where the crew took all of a couple minutes to highlight their favorite toppings. Unlike Franks ‘N’ Dawgs with their creative touches, there was nothing new about their choice in toppings. Michael Symon, perhaps, was the most innovative, what with his pulled pork and coleslaw. But Carla Hall just likes brown mustard, ketchup, and relish. Daphne Oz, of course, has a veggie dog with ketchup, sauerkraut, mayo, and mustard. Lastly, Clinton Kelly likes a traditional New York.
Considering this Chew episode was supposed to be about reinvention — and they highlighted such an innovative place as Franks ‘N’ Dawgs — you would have thought that they would have been a little bit more creative.
But then again, it’s hard to be as creative as Franks ‘N’ Dawgs is.
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