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HOT DOGS: Etiquette from the Queen of Wien Herself, CHICAGO Janet Riley STYLE Iconic Chicago Chef Doug Sohn on Building His Cult Restaurant and the Perfect Dog

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HOT DOGS: Etiquette from the Queen of Wien Herself, CHICAGO Janet Riley STYLE Iconic Chicago Chef Doug Sohn on Building His Cult Restaurant and the Perfect Dog An Independent supplement by medIAplAnet to chIcAgo sun-tImes new york debunking tofu revolution vs. chicago the dog the hot dog’s evil Which dog is hotter? What’s inside? brother gets a makeover THE DOG DAYS June 2011 OF SUMMER 5 tIpS for hot dog HOT DOGS: etIQUette froM the QUeeN of WIeN herSeLf, CHICAGO JANet rILeY STYLE Iconic Chicago chef doug Sohn on building his cult restaurant and the perfect dog PHOTO: IAN MERRITT IAN PHOTO: T:10.25” Bush’s® Baked Beans and hot dogs. Grill friends forever. T:2” ©2011 Bush Brothers & Company 79395_BBB_BU1-057.indd 1 BU1-057 (Media Planet) 6/24/11 9:34:04 AM Prepared by: 79395_BBB_BU1-057.indd Southfi eld, MI • 248.354.9700 Saved at: 6-23-2011 5:56 PM From: swilde_G5_08710 by Sarah Wilde / Heather Yuhas Printed At 100% Job info Approvals Fonts Client BUSH BROTHERS & COMPANY Print Producer Hodge, Brent Fonts: Job # 11-03700-025 Account Mgr Tobin, Jessica Clarendon BT (Bold), Helvetica Neue (65 Prefi x 79395 Art Director Ward, Michael Medium), TT Slug (Regular) Trim 10.25” x 2” Copywriter Piechura, Craig Bleed 10.25” x 2” Traffi c Williams, Samantha Link Name: Live 10.25” x 2” Art Producer Lyons-Urbanek, Kathy 79395_BBB.tif (CMYK; 200 ppi; 100%) Line Screen 200 dpi Scale None Product Code 000 - Bush Brothers & Company Proof # 1 Used Swatches: Unit Newspaper Cyan, Magenta, Yellow, Black Caption Bush’s baked beans... 2 · june 2011 An Independent supplement by medIAplAnet to chIcAgo sun-tImes CHALLENGES tIp A reporter e-mailed me recently and asked what criteria to use in judging the best hot dog in his hometown. 1 WE RECOMMEND I chuckled because after 20 years in the business, doN’t tAKe More thAN 5 Barry Levenson BIteS to fINISh curator, national I’m continually amazed by the passion that the A hot dog mustard museum “who makes the best hot dog?” question can stir. pAge 10 “civilized humans know that only mustard can bring out the full fl avor of a The “Queen of Wien” gets frank proper tube steak.” or Chicagoans, the family gathered. dog!” is what we shout when we’re answer is easy. It’s I grew up here in the days when happy, which we usually are with the hometown dog. we walked home from school for one in our hand. And when Perry It’s my hometown, lunch. Mom welcomed me with hot Como croons “Hot diggity, dog zig- too, which gives me a dogs simmering and Bozo’s Circus gity, boom what you do to me,” you THE DOG DAYS OF SUMMER special appreciation playing. I’d clutch that dog, hoping know the hot dog is more than a 1ST EDITION, JUNE 2011 for the gastronomical against hope that Ringmaster Ned just a food. publisher: Jessica Stanek feast we call a Chicago dog. An all would pull my name from his magic Hot dogs are also emblematic of [email protected] F Business developer: Brandon Hale beef hot dog. A steamed poppy seed drum and I could play the Grand the Chicago immigrant experience. [email protected] designer: Mariel Fitzgerald bun. Mustard. Onions. Sliced toma- Prize Game from home. When the Like so many of us, the hot dog is a mariel.fi [email protected] toes. Green (make that extra green) game was over, and my hot dog con- European import, brought by Ger- Managing director: Geraldine Delacuesta relish. Sport peppers. A dill pickle sumed, it was time to head back to mans and Austrians. Chicagoans [email protected] Janet M. riley editorial Manager: Jackie McDermott spear. And celery salt. It just doesn’t school after a kiss on the forehead. It president, national hot dog & sausage put a local twist on the dog when [email protected] council; AKA “the Queen of Wien” get any better than this. was a distinctly Chicago experience. hard times hit during the depres- contributors: Christy James, Bruce Times like these fi x our feelings sion, vendors added more toppings Kraig, Scott Ladany, Barry Levenson, Tim the meat of memories about food so that they run deep. to the dogs to attract more buyers Radway, Janet M. Riley Why do Chicagoans (and New York- There’s no question that hot dogs and the top-heavy wiener became distributed within: Chicago Sun-Times, June 2011 ers, and Atlantans and folks from run deep in the American soul. the Windy City’s signature food. This section was created by Mediaplanet Kansas City and elsewhere) feel so Americans consume an estimated Times are changing. Cuisine is and did not involve the Chicago Sun- strongly about their dogs? Because 20 billion hot dogs per year. They are changing. But Chicago holds its Times or its Editorial Departments. hot dogs are so strongly associated the top baseball food consumed in “times are hot dogs dear. When born and bred with memories. They are the stu of all major league ball parks except changing. Chicagoans like me return and memories. What are ours? Wrigley Milwaukee, where Cousin Sausage see the colorful images of Chicago Field. Sox Park. Da Bears games. Ven- wins. Even in the face of competi- cuisine is dogs along the streets, no words are dors shouting “Hot Dogs, Get your tion from new ballpark foods Amer- needed. That image says “Welcome FOLLOW US ON FACEBOOK & TWITTER! changing. but www.facebook.com/MediaplanetUSA hot dogs” with an endearing Chi- icans are loyal to their dogs. Home.” Happy Hot Dog Month, Chi- www.twitter.com/MediaplanetUSA cago accent. Lakefront picnics. Trips chicago holds its cago. I raise a frank in tribute to you. mediaplanet’s business is to create new to the zoo. Bluesfest. A little league More than just a food hot dogs dear.” customers for our advertisers by providing game on a Spring evening. Our back- Hot dogs are part of our vocabulary, JANET M. RILEY readers with high-quality editorial content that motivates them to act. yard grills sizzling on a Sunday with our movies and our music. “Hot [email protected] Game changer. ` 141530_a01_News Bowen Mcgarry 06/15/11 DB Oscar Mayer Selects are made with 100% pure Angus beef and have no artifi cial preservatives. It’s the big beefy taste everyone cheers for. Contains natural preservatives. No nitrates or nitrites except those naturally occurring in celery juice. © 2011 KRAFT© 2011 Foods Chief Creative Document Name: KRHDG_12456_12898E_GameChanger.indd Bleed: NA Current Date: 6-14-2011 Creative Director Client_Product: KR_HDG Trim: 10.25” x 11.5” Studio Artist: J. Uhler Billing / Job #: 12456 Safety: NA Alt: 1 Account T. Emery Creative #: 12898E Gutter: None Print Scale: 100% Copywriter Title: ”Game Changer,” Page, 4C, Non-Bleed Notes: Dog Days of Summer/Sun Times NP Art Director Document Path: Print Producer J. Smith Links: IMAGES ARE FPO Studio J. Fogle Proofreader E. Cooper 4 · june 2011 An Independent supplement by medIAplAnet to chIcAgo sun-tImes INSPIRATION tIp Question: How did Hot Doug’s come to be known for some 2 of the best Chicago style hot dogs and some of the best, most doN’t pUt herBS oN the innovative options ever to grace a hot dog stand menu? SAMe pLAte AS A hot dog— Answer: By tasting Chicago style hot dogs at more than 40 thAt’S JUSt frANK-teNtIoUS local establishments, Doug Sohn knew exactly what to o er when he opened Hot Doug’s. Doug Sohn and his journey to the perfect dog HOW I MADE IT opened Hot Doug’s at a location in the restaurant.” and continues to explore his culinary Roscoe Village neighborhood of Chi- He reopened the now-classic range. “At the end of the day, to me it After graduating from culinary school, cago, and business quickly took o . Encased Meats Emporium in Avondale, has always been all about being sure to Doug Sohn was working as a cookbook and was once again hard at work sell- deliver the best Chicago style hot dog.” editor and trying to fi gure out his next A fire and a new location ing his wares. These range in diver- step. He and several coworkers, spurred The original Hot Doug’s location in sity from a Chicago style hot dog to toppings? Yes, please! on by a bad hot dog eating experience, Roscoe Village su ered a fi re by way a smoked crayfi sh sausage and pork Sohn believes that, “Food is so subjec- set out to try as many di erent hot dog of a freak accident in the building. sausage with shrimp remoulade and tive that any taste you like, will work establishments as possible to discern For a long time, Doug was not sure he caraway havarti cheese. on a hot dog. It really is the quintessen- who did the best dog. would reopen. “At fi rst, it was like ‘Oh Sohn has been lauded by numerous tial American food for customization.” After noticing himself so often great, we’re done, let’s go do something publications and television shows for saying, “I like what this place does, I else’,” Sohn jokes. “But then I received helping to bring a ordable gourmet doug Sohn think this could work but needs to be so many phone calls and emails, it was fast food to the people of Chicago. He tweaked,” Sohn decided to open his really humbling and eye opening to strives to keep fl ocks of the faithful TIM RADWAY own Chicago style hot dog stand. Sohn see how much people appreciated our as well as new customers interested, [email protected] Try a Gramp’s Gourmet Jalapeno-Garlic Sour Dill Pickle on your favorite Chicago Hot Dog! It is our goal to create unique handcrafted foods that create memories of family, fun and simpler times.
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