And The Wiener Is…
Posted by ryan / Monday, May 2nd, 2011
The half-smoke is typically defined as a sausage link that is equally composed of beef and pork. Some even call it the District’s most iconic dish. The food served on the fourth floor of the Hotel Palomar yesterday, otherwise known as Domaso Trattoria was anything but typical.
Despite the constant threat of rain, the Top Dog Challenge went off without a hitch. Hundreds of people attended, raising over $7,000 for Brainfood. A charity that uses cooking to teach life skills to teenagers.
Among the eleven restaurants represented, Firefly of NW D.C. would eventually emerge victorious. Executive chef Daniel Bortnick’s fennel sausage and half-smoke bacon chili was declared the best by the judges. A panel that included the likes of Top Chef finalist Mike Isabella, Robert Rollins of Ben’s Chili Bowl, The Washington Post’s Tim Carman, and Nycci Nellis from The List Are You On It.
Rollin’s approval may have been the biggest honor. His family’s renowned establishment on U Street has been the obvious choice for this kind of food since 1958. “It’s actually an honor that people want to try to replicate or duplicate what we do,” he said. “By no means is it a threat. To me it’s a compliment to me and my family. They’re sure trying to have fun with it.”
I grappled with my own decision for quite some time, thoroughly enjoying almost everything I tried. I may have overindulged a bit in my attempt to find the one I enjoyed the most. My stomach hurt when it was all over, but I ultimately chose BRABO’s half-smoke sliders for originality. Chef de Cuisine Chris Watson’s creation included tangy sauerkraut and spicy brown mustard.
This was truly an unforgettable party that I look forward to attending again in the future.
Congratulations to Chef Bortnick for winning the title of Top Dog.
-Ryan Robertson
Tags: Ben's Chili Bowl, BRABO, Brainfood, Chris Watson, Daniel Bortnick, Domaso Trattoria, Firefly, Mike Isabella, Nycci Nellis, Robert Rollins, Tim Carman, Top Dog Challenge