The Greasy Weiner - My Story

  If someone asked me why I, a C.I.A. trained Chef and a professional Sommelier, would want to be involved in a truck selling hotdogs in Los Angeles, I’d probably just tell them its because without my love of a deep fried hotdog, I wouldn’t be what I am today.

  I’ll begin at the beginning:  Growing up in a little town named, Phillipsburg, in the great Garden State of New Jersey had its perks.  Most of them revolved around high school wrestling matches and late nights of underage drinking in fields or along train tracks.  But in truth they all seemed to lead back to one place: Toby’s.  Toby’s, was and still is a 30 square foot lean-to on the side of Route 22 West, right in the heart of town.  But it wasn’t the location, nor the vast amenities, like a gumball machine in the corner, it was ALL about the hotdogs.  They were these little deep fried morsels of goodness in a steamy bun with pickle spears on top and wrapped in the cheapest paper money could afford.  A trip to Toby’s could not be hidden from partygoers as you’d always reek of the place for the rest of the night, but you’d be the god of the social scene if you brought some for everyone else.  You might also be forced to go as a result of being ASSHOLE in the so named drinking/card game, but that’s another story!

  Now Phillipsburg is not known for its social graces, nor its Haute Cuisine, so a place like Toby’s has stood the test of time, and is still THE most visited place in town when I return.  It’s more to do with the desire to regress to a time when, “The Boys of Summer”, were there.  A simple meal of half a dozen hotdogs is pure nostalgia. 

  So, how did a hotdog stand make me who I am?  Well it was never a place I wanted to work, that’s for sure!  But Sammy’s Drive-In, just up the road was.  Samuel A. Ayoub, owned a 1950s style drive-in that was a chief competitor to Toby’s and had a history of employing Phillipsburg High School athletes, even my older brother worked there, and Sammy was a fun guy to work for.  He taught us how to slice and dice onions, butcher beef, make chili, and of course in classic East Coast tradition, deep fry hot dogs!  I was proud of myself every day working for Sam, and it was Sam who, despite our past differences, wrote me a recommendation letter that gained me entry to the top culinary school in the country: The Culinary Institute of America in Hyde Park, NY.  Yes, he told a few white lies that day, but he did it for me, and for that I’ll always remember him fondly, thanks Sam.

  From my days at Sammy’s, to my trips to other great hot dog joints in the area such as: Yacco’s the Hot Dog King; Jimmy’s Hot Dog Stand and its many reincarnations; and Charlie’s Pool Room, I’d become fascinated by the rationality of the deep fried hot dog.  So, when my oldest and best friend Josh and his brother Adam, who both worked side-by-side with me at Sammy’s, approached me to create our own dog, based on our history and love of this specialty item, I jumped at the chance.  It is through a love of the deep fried dog, affectionately named, The Greasy Weiner, that a new chapter begins on a New Coast and I can only hope that you fall head over heels in love the way I did, so many hotdogs ago.

Sincerely,

Eric C. Maczko

Executive Chef, CS

Pine Ridge Vineyards - Napa, CA

Wines Tasted - February 26, 2010

Rivers-Marie - Sonoma Coast - Pinot Noir - 2008 -$24 - (Food Wine, Classic) - Clear garnet with a purple/red rim, moderate concentration and viscosity. Aromas are lifted and rich with woodsmoke, boiled beef, clove and fresh blackberry. Fruit seems secondary in the nose but entry on the palette shows off more tangerine rind, ripe smoky red cherry and red apple skin as well as bracing acidity, which bodes well for pairing with a broad range of higher acid foods. The body is medium, tannins are moderate-, and alcohol at 14.1% keeps the wine balanced for the new world wine drinker. Since the wine has yet to fully evolve, I'd recommend consumption from Summer 2010 to 2017. This wine is all acid, citrus and smoky red berry now thus a pairing with: Seared Ono with Lemon Aioli and Brown Rice and Broccoli fared nicely.

Wines Tasted - February 26, 2010

Pine Ridge Vineyards - Cabernet Franc - Trois Cuvee - Napa - 2001 - (Classically Styled) - $36 - A transparent ruby wine fading to a pink rim with a clear miniscus. Aromas of leather, tobacco, spice box and green peppercorns bolster black cherry, currant and plum fruits. The palette is dry and medium bodied with fleshy/dried fruits as well as a dustyness and earthyness redolent of Bordeaux or Rioja. For the old world wine drinker looking for virtues in a new world wine. Drink now thru 2012.
Pine Ridge Vineyards - Cabernet Franc - Trois Cuvee - Napa - 2002 - (Modern) - $36 - Quite a difference a year makes! Clear deep ruby with a thick pink rim. Obviously higher alcohol than the 2001(14.7% vs. 14.1%). and more complexity with: brown butter, fresh toffee and molasses notes supporting floral black cherry and black plum. The mouth is expansive and lush. Filled with butter toffee and plum skin as well as an afirmation of red flowers and blackstrap molasses. Medium-full bodied, moderate+ tannin and long in the finish. Drink now or keep until 2015! A big wine still.

Enjoyed these with: Braised Beef Brisket and Tomato/Chile Mole.

Check out My Snoith Article:
http://www.snooth.com/articles/wine-and-food/cooking-with-chef-eric-c-maczko/

Some writers are killing my love of wine...

ttp://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/feb/04/wine-criticism-tasting-flavour-matching

Read this article and decide for yourself who's filling your mind with BS and who's filling your glass with BS.
I have my own opinion, read it here.

Wines Tasted - February 3, 2010

Pine Ridge Vineyards - Stags Leap District - Cabernet Sauvignon - Napa - 2007 - $80 - (Modern, Ager, Food Wine, Showpiece) - A nearly opaque deep ruby color that fades to a thin ruby/red rim, no sediment.  This SLD Cab opens with very lifted aromas of fresh black cherry, black plum, cassis and blueberry fruits.  To that mix I'll add, caramelized pecans, violets, cocoa and sweet vanillin.  A bone-dry wine in the mouth, it flashes its youth like a siren.  All fruits are confirmed on the palete, but with a texture thats closer to the skin than the pit, and the secondaries of cocoa, pecans and vanillin are pronounced through the finish.  Big and muscular in tannin and acidity, moderate+ in alcohol and length of finish, balanced and keenly blended.