The Championship of Love & Hot Dogs

 

Every year some of the better chefs in Denmark leave their stoves and fine dining palaces to compete in the noble art of serving a hotdog. Over the years it has brought us much pleasure, we’ve seen every conceivable hotdog chefs could dream up.

The Danish restaurant critic Ole Troelsø started the national Danish hotdog competition to save the Danish sausage stands. Once they were on every corner, the only Danish street food. But for years they had been in decline, becoming ever poorer in quality, and losing the grip on the streets to new and ethnic street foods: There are now more sushi shops in Copenhagen than there is sausage stands. Ole thought the way to raise quality and create appreciation was through getting the top chefs involved.

These were the dogs of 2015:

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The winning dog: Jeppe Foldager of restaurant Alberto K and former silver medalist at Bocuse d’Or won for the second year in a row; being the skilled competetition chef that he is. Sausage made from Duroc pork and a hay-cheese, a brioche bun, mushroom sauce, smoked cheese, lardo, herbs, concentrated tomatoes – and some stuff we forgot.

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The happy champion.

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Second place: A japanese-inspired steamed bun, then roasted with a burner.

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Paul Cunninghams team from Henne came as Storm Troopers serving death from blasters and hotdog from the dark Sith himself – with a red lightsaber – an aubergine mustard was the invisiblae magic of the force:

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other entries were equally magnicient:

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And for the love of the women of Paul‘s Henne:

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Kasper Fogh

Kasper Fogh

Writer, Aorta

Very interested in all that breaks new land in the attempt to create a better, more delicious ad sustainable food culture.

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