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Politics and hot dogs have a long association. Check out any recent election. What would a political party be without hot dogs?
So, WDET’s Craig Fahle is polling voters about their top agenda items — not their favorite toppings — for the Mackinac Policy Conference coming up May 29-31.
If you can’t get up to Mackinac Island but love American Coney Island, plan on joining Fahle’s Coney Caucus in Detroit 6-8 p.m. May 21.
Savino said she has worked in the food and wine industry for 20 years, starting out as a dishwasher and moving on to waitperson, selling specialty foods and wine to the top markets and restaurants in the Detroit area, catering and teaching cooking classed. Since 2011, she has been working with a partner to open a wine bar in Midtown, Vicolo Vino. They hope to open in fall, 2013.
Branch and Zachary Klein founded Detroit’s Corridor Sausage Co. in 2009 to bring handcrafted and artisan meats to the Detroit market. Branch says they are committed to using all-natural, hormone- and antibiotic-free proteins as well as only fresh herbs and spices, never any dry or pre-made mixes. They blend old world cooking technique with their own unique twists.
In June of 2012, the pair completed their move from a rental kitchen to full-time production space in Detroit’s Eastern Market.
Hollyday said he started cooking in a small family run restaurant in his hometown of Toledo. He pursued training at the Culinary Institute of America in Hyde Park, N.Y., and after graduation took a job working under Chef Takashi Yagihashi at Tribute in Farmington Hills. Hollyday wrote that he has cooked from coast to coast in the United States and spent a summer cooking in France. He is executive chef at Michael Symon’s Roast in the Book-Cadillac Hotel downtown.
A native of Franklin, Mich., Watson discovered his passion for food early. By 13, Watson was working at a local grocery store where he was inspired by the possibilities that surrounded him. Watson worked in area restaurants throughout high school, finally settling on culinary school at the Art Institute of Ft. Lauderdale. After only a year of courses, Watson joined the line with award-winning Chef Peter Boulukos. Watson intended to keep his focus in the kitchen, and at 19 was a sous chef at the eclectic Himmarshee Bar and Grill.
Watson also served as tournant in two of Boulukos’ nearby restaurants. Working long hours six to seven days a week, Watson’s experience varied from high-volume to fine-dining.
In 2002, Watson returned to his home state to work at the Rugby Grill in Birmingham alongside Chef Colin Brown. From there he moved to Tribute in Farmington Hills, where he served as tournant under Executive Chef Takashi Yagihashi and later as sous chef under Executive Chef Don Yamauchi. Watson’s experience includes executive chef of Peabody’s in Birmingham, a tenure at David Burke’s Modern American Restaurant at the Venetian Hotel in Las Vegas and Yagihashi’s Chicago namesake Takashi and most recently back home in Michigan as Chef de Cuisine at Iridescence of Motor City Casino.
Watson, a Berkley, Mich. resident, uses French techniques to craft modern American inspired dishes.
A 2008 graduate of Schoolcraft College’s culinary school, Knott cooked at the American Harvest restaurant during the ’07-’08 school year. He was a catering chef on various film sets ’09-’10 and was a chef at downtown’s Mudgie’s in 2010 and 2011.
He has been doing pop-up style dinners for the past year — as well as blowing glass.
She is executive chef and managing partner of Rodin Detroit. In her application, she wrote that she has been back in Detroit for a couple years after studying and working in New York and Chicago.
She started a cooking program a year and a half ago with Alternatives for Girls in Southwest Detroit that teaches life and cooking skills to girls transitioning to independent living.
Detroit chefs and foodies are turning the city’s signature food inside out in the $10,000 Top Chef Coney Detroit Challenge sponsored by Detroit Harmonie.
The group’s third International Experience challenged competitors to reimagine the coney dog with an international twist. The finals will be at 8 p.m. March 23 at the Carr Center, 311 E. Grand River Ave., and tickets are available online for $20.
To see the 20 semi-finalists at work, click on any photo you like. Use “next” and “previous” to flip through them, use your + or – keys to resize them. View their creations on a coney dog concoctions page.
All photos by Joe Grimm, co-author of “Coney Detroit,” who felt called to judge the semi-finalists and, on March 23, the finalists.
Twenty competitors in Detroit Harmonie’s Top Chef Detroit Challenge threw everything they had at Detroit’s classic coney island. I and the other semifinal judges ate beef, pork, lamb, rabbit, veal, corned beef hash and seitan dressed with onions, garlic, chili peppers, coriander, cumin, cilantro, jalepenos, cukes, daikon, purple onion and chocolate mustard served on brochen, naan, plain old hot dog buns, johnnycake and hallah.
To see the 20 creations, click on any photo you like. Use “next” and “previous” to flip through them, use your + or – keys to resize them. You can meet all 20 coney challenge semi-finalists here.
—Joe Grimm, “Coney Detroit“
Michael Martinez, business and finance intern at The Detroit News, has a handful with this Bolivian hot dog.
The occasion for this baptism was a party for the Detroit chapter of the Society of Professional Journalists. It was held at Cafe D’Mongo’s Speakeasy on Griswald in downtown Detroit.
The D’Mongo’s variation of what some South Americans call a “completo” was built on a skinless all-beef hot dog and (at least) mashed potatoes, french fried potato sticks, sauce, peas and corn. It was accompanied by little condiment packets so that I could dress it further. Others toss on mayo, ketchup, mustard, tomatoes, onions, Parmesan and fries. And maybe chicken, cream cheese, ground meat and olives.
I never would have been able to pick the thing up if it had all of that.
One must appreciate D’Mongo’s and the Brazillians for their enterprising ways.