Earlier this week I attended an event called Foodportunity (don’t read that as Foodporntunity as I originally did), a networking party for Seattle-area food journalists and restauranteurs. I had an enjoyable time mingling and chatting, but let’s get real. I was there for the food. Washington restaurants, farms, and local markets were catering the event and handing out generous samples. Clearly I could not pass up the chance to stuff my face with a bunch of snacks I wouldn’t ordinarily get to try.
As we’ve already covered here on ES, I love unusual hot dogs. So you can imagine my excitement when I saw what James Beard Award-winning chef Tom Douglas was offering: Octopus chorizo & pork belly hot dogs with pickled fennel and lemon aioli!
How were they? Do you even have to ask? They were spicy, sweet, and slightly oily. The buns were soft and buttery (ugh, I feel like I am writing about actual food porn now). That doesn’t come as a surprise since Tom Douglas is known to have some of the best baked goods in the city, at Dahlia Bakery and all his other restaurants. Would I have guessed the meat was made from octopus? And how do you make octopus into chorizo? I don’t know the answer to these questions, I just know this was one of the best damn dogs I’ve ever put in my mouth.