Beretta launches a better hot dog

It was a hot, windy and sunny day in Toronto and I was invited to go to a Rooftop BBQ on top of the Burroughs Building on Queen Street in Toronto.  So how could I say no to that?   The reason for the BBQ was to sample some of Beretta Farms hot dogs with lot's of accompanying condiments. Just in time for BBQ season if the weather gets a bit warmer and a little more consistent.   Walter caesar cocktails were also on hand for people that enjoy a caesar with their hot dog.  There were 3 different hot dogs on the barbie.  Beef, chicken and turkey.  I tried 2 out of the 3 of them.  I had the Beef and the Chicken and I also had some fries that were super flavourful but I don't know who made them. What's different about Beretta's hot dogs is what's not in them. Beretta’s contain no nitrates, other than those naturally occurring in cultured celery juice. Their hot dogs are made from exclusively Canadian-reared animals all raised without the use of antibiotics or hormones.  Beretta’s hot dogs are made with premium proteins, and no mystery meat.

Each package contains 6 wieners, is 375 grams and is sold for $10.99. Shoppers can find Beretta’s new line of organic hot dogs at select locations where Beretta is sold. On the way out I received a bag with a bacon glazed doughnut but I was already stuffed by that point. Disclaimer:  The meal was complimentary but the opinions in this post are my own.  Assorted hot dog photo image provided by ButterPR. Photo collage images by Linda Matarasso

Let's Be Frank, DOG!

Let's Be Frank Hot Dog Bar - [Review]

Address: 460 Spadina Ave (Toronto)

Date visited: Mar. 23, 2015

website: http://www.lets-be-frank.ca

Twitter/Instagram @letsbefrankto

#letsbefrankto

Facebook: /LetsBeFrankTO

Let's Be Frank opened softly in December 2014 and now they are gearing up to welcome people out of hibernation and join them for Dogs and Beers as they say.  Owners, Christa Mula, Simon Colyer and Julie Ford all have experience working in marketing and communications but they all dreamed of having their own bar to hang out in with friends.  Simon the General Manager has extensive culinary experience along with his web technology experience.  He started cooking at 6 and has canning, butchery and bakery experience.  

A great mix of skills to run a Hot Dog Bar.  It takes many skills to operate a successful restaurant/bar including great food, great space, business and marketing savvy and friendly personalities always help.  It seems like this trio of partners and friends have all of these skills, even though they may have had to learn some of the business ones the hard way.  

They started their culinary journey at the Big on Bloor festival where they found that things don't always go the way you plan them.  Their hard work in chili making accidentally went down the drain (literally) and all seemed to be lost but they persevered and proceeded to get a food truck for a while before finding their dream location beside the El Mocambo night club.  While the El Mo was scheduled to close it was recently saved by Dragon's Den business man Michael Wekerle.  It is now under renovation and I think both venues will be ready to rock and roll serving up music and dogs side by side come this summer.

It's funny how things happen sometimes.  It turns out that Julie had been following my Instagram feed way before she found out that I was attending the media dinner.  It was so nice to meet someone that has been enjoying my photos but didn't know me until now.  

The rest of the hungry food bloggers and myself sampled the following menu items, although it's only a portion of the menu.  They had samples set out of other items for us to photograph as seen in the photo collage.

Pulled Pork Po'Boy - Pulled pork, coleslaw,homemade BBQ sauce & hickory sticks.

Katsu Dog - Panko crusted, deep-fried with wasabi mayo, sesame BBQ sauce and green onions.

Corn Dog - Battered and deep-fried, and topped with Dine Alone Foods' Southern Blues BBQ sauce.

Hot Dog Wings - Hot dog bites, breaded and fried, tossed in buffalo sauce.

Hot Dog Gravy Poutine- seasoned fries topped with fresh cheese curds and gravy.

Mac & Cheese - creamy mac and cheese topped with bacon bits and Southern Blues BBQ sauce.

Dessert:  Ivana Banana Dog - Deep-fried banana with peanut butter, jelly & Nutella.

If you are downtown and want to meet up with friends for drinks and some interesting dogs and hang out in a fun space then this is the place for you.  Even the staff got into the act and dressed up as a Hot Dog and Ketchup so you know they will go out of their way to entertain and feed you.

Fancy Franks Fancy Gourmet Hot Dogs

This week I joined a bunch of fellow Food Bloggers for a tasting of some new menu items for Fancy Frank's Gourmet Hot Dogs.  I  visited their Bloorcourt location on Bloor St. W. just west of Ossington Station.  They also have a location on College Street.

Walking into Fancy Franks I got the impression of a neighbourhood restaurant that seems to have one foot in the past with the classic Hot Dogs and some of the decor and yet a foot in the present with a twist on some of the Hot Dog preparations and a tiny bit of the decor if that makes any sense.  It does give you the feel of a couple of merging generations.   There is a long communal table in the middle of the restaurant with bench style seating and single seat bar height seating around the walls of the restaurant.

Although I will never win any food eating contests and didn't have enough room in my stomach that seems to hold a lot more than it actually does.  I only tried a few of the menu items presented to us.  I skipped the HUEVOS Hot Dog since I had scrambled eggs for breakfast and I also skipped one of the poutine's.  

I tried the FANCY SCHMANCY POUTINE, I love the name of this one.  It consisted of Fries of course topped with Shredded Beef Brisket I believe and gravy and topped with a fried egg and some green onions.  I love having a fried egg with hash browns so this one was right up my alley.   It would probably be a great thing for some after the club food fix.

The Hot Dog that I tried and liked very much was the FRANKIE GOES TO BUFFALO Hot Dog,  it's a buffalo wing style coated deep fried hot dog with Franks Red Hot sauce and some celery and carrots on top.  It has a nice crunch.  

On the subject of Crunch... I have heard that the sign of a good hot dog is in the snap of the outer casing.  It should have a snap when you eat it.   These hot dogs had that snap.

One of their other unusual Hot Dogs was the FRANKIE WANNA MEATBALL, a regular hot dog topped with meatballs and spaghetti.  This one was a bit tricky to eat and my meatball rolled off the dog and onto the table.  I get the concept but I think I would have just preferred a spaghetti marinara sauce topped dog.

And the other thing on the menu was their MINI DONUTS with Sprinkles.   These are plain vanilla donuts with icing stuffed into the donut hole and on top and then sprinkles on top.   I would have preferred if the icing was on the donut and not in the hole because most of it stuck to the paper it was served on.  They were ok but not exactly Tiny Tom Donuts.   I prefer light Krispy Kreme style donuts myself.

There were a couple of Paramedic Bloggers at the event who are searching for quick places to pick up food while they are on their shifts and it seems as though this place might fit the bill for something like that.

Although it was way out of the way for me to drop into I do think that it would be a popular place for people in the neighbourhood who want a quick hot dog and fries that are a little different than the street meat on the corner carts.

I am by no means a hot dog junkie and try and resist eating them on a regular basis and only succumb when I have a craving or I am in a hurry.   I do believe that people who love Hot Dogs and like a bit of a neighbourhood joint feel will love to check out this place and pick up some dogs and poutine to go.

Happy Hot Dog eating..