Hot dogs are the American flag of summer
meats. The tube-shaped, sheath-packed meat-sticks plump away on charcoal
grills and in baseball stadiums everywhere from Memorial Day to Labor
Day, serving up freedom with a side of ketchup.
All great artists struggle to create
something new, something original. And so the biggest fear for artists
is stumbling over themselves while attempting to come up with the next
big thing. Chefs are no exception to this rule. For Adam Easterling and Jim Thompson, the
solution is simple — just make the best things better.