Dog Haus—the gourmet hot dog, sausage and burger concept— presented No Kid Hungry with a check for $35,000 as part of its 2018 Chef Collaboration Series. The philanthropic partnership enlisted eight nationally celebrated chefs to create limited-time menu items which were served throughout 2018 at all Dog Haus locations across the country. At the event, Dog Haus pledged to continue the fight to end childhood hunger and announced it will once again collaborate with America’s top chefs as part of a continued partnership with No Kid Hungry.
“We are so fortunate to know where our next meal is coming from,” says Dog Haus Partner André Vener. “In America, 1 in 6 children lives with hunger. Having the opportunity to shine a light on and raise awareness for this issue has been both a humbling and inspiring experience. We want to challenge others to join the fight to help bring an end to childhood hunger.”
Dog Haus’ 2019 Chef Collaboration Series will not only feature unique limited-time offers developed by some of America’s culinary masters, but will also add all-new cocktails into the mix—crafted by the industry’s leading bartenders and mixologists. Each chef and cocktail creator will work closely with Dog Haus’ culinary team to construct their menu item, with $1 of the purchase price from each of these new offerings once again being donated to No Kid Hungry.
“Giving is at Dog Haus’ core because people matter, especially children,” says Vener. “We look forward to continuing our relationship with No Kid Hungry and folding in some of the country’s best chefs and bartenders to take hot dogs, sausages, burgers and drinks to new culinary heights.”
In addition to presenting No Kid Hungry with the funds raised through its philanthropic initiative, Dog Haus recognized and thanked the culinary artists that joined forces with Dog Haus’ Würstmacher Adam Gertler to contribute to the 2018 Chef Collaboration Series, including:
- Past Top Chef contender Bruce Kalman, who created the “Porchetta ‘Bout It,” which featured a custom porchetta sausage (made with Kalman’s signature porchetta seasoning), Kalman’s Italian giardiniera, garlic aioli and chicharrôn.
- Los Angeles based Top Chef winner Brooke Williamson of Playa Provisions, Hudson House, The Tripel, and Da Kikokiko, who crafted the Salty Malty—a salty caramel budino shake with a caramel swirl, malt and dulce crispearls, which ran alongside Kalman’s Porchetta ‘Bout It.
- East Coaster Ilan Hall, Top Chef Season 2 winner, TV personality and owner of Ramen Hood, who launched his creation, the Huli-Huli—a chicken & pork sausage topped with sweet ginger glaze, bouillonnaise, pineapple & jalapeño relish, crispy fried onions and scallions.
- Colorado’s Alex Seidel of Mercantile, Fruition and Fruition Farms in Denver, who put his creativity to the test and introduced the Lambda Lambda Lambda—a lamb and pork sausage, topped with tzatziki, feta, diced onions, tomato & pickles.
- Texas’ very own Dean Fearing, known as the “Father of Southwestern Cuisine” and chef/owner of Fearing’s Restaurant, who crafted the T-Mex—a beef, beef chorizo & pepper jack cheese sausage, chipotle aioli & firecracker slaw;
- Los Angeles chef and TV personality Chris Oh of Seoul Sausage Co, Hanjip and EsCaLa, who concluded the 2018 series with his innovative KPOP burger that featured 2 griddle-smashed wagyu beef patties covered in kalbi glaze and topped with white American cheese & kpop 1000 island
Chefs and bartenders participating in Dog Haus’ 2019 Chef Collaboration Series are to be announced.
