Which wiener was the winner? The crusty-rolled spin on the South Philly pork sandwich? The old-school dog topped with pepper hash and pickle? Or the dog topped with cucumbers, onion salsa, and ancho mayo?
First, let me tell you why you're not going to eat a scrapple or potato-hash dog at a Phillies game this season.
At lunchtime Feb. 9, a snowstorm approaching, a dozen Aramark chefs and executives gathered in a conference room at Citizens Bank Park to brainstorm for a hot dog taste-testing three weeks later.
"We need something that 40,000 fans can relate to," said Brian Helmuth, the concessions manager.
Something tasty and fast to assemble.
How about equipment? asked David Lippman, director of concessions. Whatever variety was chosen would need to be cooked properly, in quantity.
What kind of hot dog? asked Glenn Richmond, the senior executive chef. His tablemates launched a barrage of numbers - including which dog to sell. Amarak sells seven different dogs and sausages, from the "kid's Phanatic" dog (known as a 10-1, or 10 to a pound) up to a one-third-pound Italian sausage (a so-called 3-1).
They'd go all-beef, provided by Hatfield, the supplier at the ballpark.
Next came ideas for toppings.
Anthony Campagna, the suite catering chef, favored a dog with Amish-style, house-made relish and bacon.
Rich Freedman, the Diamond Club chef, liked the idea of incorporating beer and bacon in some way. "How about our own bacon?" he tossed out.
"Are you offering to do it?" Chrissy Flanigan, the general manager, asked to giggles.
The ideas flew: a "dirty water" (or boiled) dog; various pickles; ancho or chipotle mayo; onion and beef hash; jalapeño salsa; grilling a dog on a flat-top that could be spritzed with beer infused with caraway (Freedman's idea); a signature Amish-style relish; a signature beer mustard; a Buffalo dog with blue cheese and celery.
