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    Chef Stephanie Izard to Create Menu Items for Dog Haus

  • Industry News February 15, 2018

    Dog Haus, the critically acclaimed gourmet hot dog, sausage and burger concept, announced Stephanie Izard as the newest chef to join the year-long collaboration series in partnership with No Kid Hungry. For the series, Dog Haus has enlisted eight nationally celebrated chefs representing regions of the country in which Dog Haus has locations, each of whom is creating limited time menu items to be served at all Dog Haus locations every two months throughout 2018.

    “We are so excited to continue our year-long charity chef series with Stephanie Izard, a chef that is so well respected in the food community,” says Hagop Giragossian, Dog Haus Partner. “As we set our sights on our first Chicago Dog Haus opening, it was a no brainer to bring one of the best chefs in the area on board to create this charity sausage. She has fully embraced the creativity and unique flavor combinations we bring to the Dog Haus menu in order to create her special item, and we can’t wait to share it with everyone beginning March 1.”

    This series allows Dog Haus to share the unique flavors and styles of some of the country’s greatest living chefs, many of whom our guests have developed a relationship with through TV and the internet, but whose food they’ve never had a chance to eat.  Among her many accolades, Stephanie is an Iron Chef, recipient of the James Beard: Best Chef Great Lakes award, was named Food & Wine’s Best New Chef in 2011 and was the first-ever female winner of Top Chef, for which she also was voted ‘Fan Favorite.’

    For the months of March and April, all Dog Haus stores will offer Izard’s ‘Everybody Lap Cheong Tonight!’ The item features a sweet, salty and smoky lap cheong sausage, savory mayo, sweet & spicy pepper relish and scallions, all served on grilled King’s Hawaiian rolls.

    “I am excited to partner with Dog Haus to bring ‘Everybody Lap Cheong Tonight!’ to the menu which will feature our take on the traditional Chinese sausage, lap cheong,” says Izard, Executive Chef and Owner of Girl and The Goat. “The sausage will be covered with a sweet and spicy pepper relish and a savory mayo from This Little Goat, my own line of cooking sauces and spices developed for the home cook.  I’m looking forward to the Lincoln Park location opening in March, so we can officially welcome Dog Haus to Chicago.”

    Each chef will work closely with the Dog Haus culinary team to craft a menu item available for two months at a time. $1 of the purchase price from each of these items will be donated to No Kid Hungry. Dog Haus’ 2018 goal is to raise $100,000 for the organization.  To help raise additional funds for No Kid Hungry, Dog Haus will be adding a round up for charity line on each check, allowing guests the option to round up their bill to the nearest dollar through the end of the year.

    Throughout the rest of the year, customers can expect to see items debut from a stellar list of renowned chefs. East Coaster Ilan Hall, Top Chef Season 2 winner, TV personality and owner of Ramen Hood, will launch his creation May 1 and starting in July, Colorado’s Alex Seidel of Mercantile and Fruition Farm in Denver will put his creativity to the test. Beginning September 1, Texas’ very own Dean Fearing, often referred to as the “Father of Southwestern Cuisine” and chef/owner of Fearing’s Restaurant, will craft a creation of his own and to conclude the campaign, Los Angeles chef Chris Oh of Seoul Sausage Co, Hanjip and EsCaLa, with offer a collaborative item running in November to close out the year, alongside a sweet creation from pastry chef and TV personality Duff Goldman of Duff’s Cake Mix and Charm City Cakes.

    To celebrate the series and continue its efforts to help No Kid Hungry end childhood hunger in America, Dog Haus will be hosting a silent auction and charity event bringing together the culinary talent, public and key No Kid Hungry representatives. Dog Haus Cares 2018 will be held at Santa Anita Race Track’s iconic and exclusive Chandelier Room in December.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.