BACON WRAPPED HOT DOGS

PEBBLE BEACH, FOOD-WINE & BACON WRAPPED HOTDOGS

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Chef Jeffrey Lunak has inspired us to Sumo Dog! Want to join in?

We’re at Spanish Bay enjoying the bagpipe player. I am swimming laps, love being in a salt water pool. Wish I was a mermaid. No aches or pains in the water…

What’s the buzz? BACON WRAPPED HOT DOGS.

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The guests are enthusiastic about this culinary creation that was offered at the celebrity golf tournament.

I inquire… and am told that Chef Jeffrey loads up gourmet bacon wrapped hot dogs with house made delights. It is a Japanese and American mash up. Chef Jeffrey tops his tantalizing creations with pickled peppers, teriyaki mayo, wasabi relish…wow!

At home we decide to make our own. We purchase high end gourmet nitrate free all organic hot dogs. Thick sliced bacon. Rolls from Paris Bakery. (For Italians bread is just as crucial as the other ingredients.)

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I wrap the hotdogs. Then sprinkle with a little light brown sugar. Hubby grills them and we place on paper towels to drain.

Nestle these babies into bakery quality rolls and we are all in foodie heaven.

Thank you Chef Jeffrey! Of course someone like you, who has been on numerous Iron Chef episodes would come up with this! Love it…our neighborhood is buzzing and grilling.

How do you glam up hot dogs? Favorite or unique toppings? Would love to hear your ideas. Huckleberry Wishes, Maxine (AKA “Molly”)

About Chef Jeffrey:

Jeffrey Lunak brings more than 18 years of experience to his role as Founder and President of Sumo Dog. Most recently, Jeffrey was SVP and Chief Culinary Officer of Madison Holdings, where he managed a wide range of responsibilities from concept branding to vendor liaison, chef training and business development.

He has held positions at some of the country’s most reputable restaurants and hotels, including Mandarin Oriental Washington DC, La Quinta Resort and Club (a Waldorf Astoria Collection property) and most notably, as senior corporate chef for “Iron Chef” Masaharu Morimoto.

He was Chef de Cuisine at Morimoto’s first restaurant in Philadelphia, and opening Executive Chef for the highly regarded Morimoto Napa, where he earned three stars from Michael Bauer, San Francisco Chronicle, and “Best New Restaurant” from Food & Wine. In his corporate role he was charged with the opening duties for additional locations in Waikiki, Maui, and Mexico City, as well as Research and Development for the project that eventually became Morimoto Asia at Disney World in Orlando.

 

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