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

October 18, 2008 - Wines Tasted

Grace Family - Cabernet Sauvignon - 2006 - $265 - (Classic, Ager, Showpiece, Food Wine) - My first time tasting Grace, and I really like this wine's style. Not typical of Napa Valley, and reminded me more of Dunn than anything else. Aromas of black cherry kirsch liquor, cut pine, red plum, black tea and currants. Enters with chalky tannins (a sure sign of an, Ager) up front, then follows through with a wash of black plum and other black fruits. Old World in that aspect only. Retains high acidity through the finish, as well as its chocolate-tea tannins. I used the word, "lean" to describe this wine when comparing it to the others amongst it (Hillside Select, Vise-Versa, Spottswoode), but not a lean wine itself. Hold for 2012 to 2020.

Vise-Versa - Napa Valley - Cabernet Sauvignon - $90? - (Modern) - A "New" Napa Cab, made by Paul Hobbs from 50% Stagecoach Vineyard & 50% Beckstoffer Tokalon Vineyard, so all Oakville but from both sides of the valley(thus the name). These two vineyards don't make bad wine, ever, and rarely does Paul Hobbs. I reviewed it because I'm sure you'll hear more about it in the future. There's a Syrah too (notes to come). Well built in that modern, ripe black cherry, cassis, black plum, chocolate toast, light caramel way. Moderate acidity, but moderate high alcohol. Easily consumable now, but best from 2009 to 2015, I'd suspect. The mouth matches closely the bouquet.

Spootswoode - Cabernet Sauvignon - 2005 - $140 - Tasted for a second time today, this wine was consistent with my previous notes. See: September 29, 2008 Tasting Notes.

Roessler Cellars - Peregrine - Pinot Noir - St. Rita Hills - 2005 - $43 - (Modern, Food Wine) - Opens with clove, cinnamon bark, brown sugar, black cherry, and red plum. All spice before fruit. A modest 13.5% alc. makes this wine a great choice with food while maintaining balance. Medium bodied with moderate acidity. The fruit drives the palette with boysenberry, Bing cherry and all that spice in the boot. Drink now through 2012. I enjoyed it with duck confit, lentils du pays and frisee with a warm vinaigrette.

Lachini - Pinot Noir - Willamette Valley - $59 - (Modern) - Floral, peppery, spicy, saw dust, leather, ripe blackberry, & light mocha...if this sounds like a something you'd like pick this wine up! I found it a bit too heavy and expensive for it's delivery, but most enjoyed it. A high octane (14.5% alc.) well made wine that was ahead of itself today. Tannin level was high, while the body was full and acid was moderate-low. Best from 2009 to 2017. Note: I detected a bit of TCA here, the bottle may have been a touch off. The staff did not agree...