Spruced up Dogs for National Hot Dog Month

 

Contacts:
Ana Espinoza / Kelsey O’Neill
Wagstaff Worldwide
312.943.6900
ana@wagstaffworldwide.com
koneill@wagstaffworldwide.com
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SPRUCED UP DOGS FOR NATIONAL HOT DOG MONTH
 
Sage Restaurant Group restaurants nationwide prove innovation
is key in teaching an old dog new tricks 
 

Kachina Southwestern Grill’s Sonoran Dog
 
(DENVER; May 14, 2013)—In celebration of National Hot Dog Month in July, Sage Restaurant Group the Denver-based independent restaurant group dedicated to creating experiences where food, drink, and inspired design meet and mix, are unveiling its properties nontraditional takes on this classic backyard barbecue staple. Designated by The National Hot Dog and Sausage Council, this historic food holiday can be honored throughout the country with specialty dishes that reflect a variety of cultures and cuisines.
 
At The Corner Office (1401 Curtis St., Denver, CO; 303.825.6500), Chef Rich Byers puts an international spin on the restaurant’s creative street food with the Japanese-inspired Downward Dogs. Comprised of two Sabrett® dogs, the dish is accompanied by Japanese mustard, kewpie mayo, sweet soy sauce, nori, and eggplant and cucumber tsukemono (Japanese pickles), sliced thin and marinated in rice wine vinegar, mirin, sugar, and salt for two days. Byers serves the Downward Dogs on a split-top bun with a side of Butter Fries, tossed in clarified butter and salt.
 
Located just outside of Detroit, Toasted Oak (27790 Novi Road, Novi, MI; 248.277.6000) is Michigan-centric grill and market that features American brasserie cuisine with an emphasis on all things local. In this spirit, Chef Brian Kanak offers the Coney Island Dogs, a housemade mini dog topped with bad axe venison Coney sauce. Though widely associated with New York’s famed Coney Island, this style of hot dog actually originated from Michigan in the early 20th century.
 
Menu inspiration at Kachina Southwestern Grill (10600 Westminster Blvd, Westminster, CO; 303.410.5813) comes from the “Four Corners” of the Southwest region – even when it comes to making over an American classic. The restaurant’s Sonoran Dog reflects this culinary melting pot with a 100% Kobe hot dog topped with applewood bacon, cowboy beans, pico de gallo, cotija cheese, and smoked tomato aïoli, enveloped in housemade bolillo bread.
 
The culinary team at the retro-inspired The Original Dinerant (300 SW 6th Ave., Portland, OR; 503.546.2666) crafts a hot dog special every single day to complement their menu of classic, diner-inspired comfort food. Each new dish begins with the same main component: a half-pound dog made with meat from local purveyor Highland Oak Farm. Recent offerings include the Poutine Dog, topped with warm cheese curds, crispy French fries, and smothered in dark veal gravy. Guests looking for a sweeter option can indulge in the Breakfast Dog, a grilled dog topped with a sunny-side-up egg, and wrapped in a bun in a French toast-battered and fried bun. The dish is finished with a drizzle of maple syrup and powdered sugar.
 
About Sage Restaurant Group
Denver-based Sage Restaurant Group, co-founded by restaurateur Peter Karpinski, creates experiences where food, drink and inspired design meet and mix. These independent restaurants, adjacent to hotels, deliver exceptional catering and in-room dining experiences. Wherever they are located, Sage Restaurant Group’s concepts feature a distinctive scene and a subtly infused local vibe designed to appeal to a guest who is hungry for life. For more information, please visit www.sagerestaurantgroup.com.
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Contact Information

Kelsey Oneill

Senior Account Director

Wagstaff Worldwide

koneill@wagstaffworldwide.com