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Hot dog turf wars
I’ve mused before about the overall dearth of lateight
eating options in Jackson Hole, where a couple of
4-hour convenience stores and a chain fast food outet
or two are, rather unfortunately, the only places to
rab a bite after 11 p.m. The limitation of anything
eyond vulgar processed foods, only reasonably edible
o those who have been celebrating, is that Jackson
oesn’t have much of a late-night eating culture to
peak of. And we shouldn’t think of late-night food as
he domain solely of young people imbibing too much
nd eating something likely to give them the bilious
umors the morning after. On a recent episode of Iron
hef America, chef Bobby Flay who has opened some
enerable restaurants in the more sophisticated
merican cities, served pan seared foie gras over a
ariation of French toast, calling it “a 3 a.m. meal.”
Last weekend, following the premiere of the locally
ade ski and snowboard film 600”, I witnessed somehing
for the first time in Jackson Hole: a rogue hot
og ‘cart’ selling freshly grilled hotdogs to hungry
près midnight revelers. I won’t mention where it
ccurred, or who exactly was behind it, but by the end
Now serving you
7 days a week
at the JACKSON
WHOLE GROCER
307.733.0450
INGREDIENTS:
olive oil
4 sea bass fillets, about 6 ounces each
salt and pepper
Cajun or Creole seasoning, or a
seasoning combination of your choice
PREPARATION:
Heat oven to 425°.
THIS WEEK’S SPECIAL:
Wild Caught
Fresh Sea Bass
Easy Baked
Sea Bass
Oil broiler pan rack pan or baking pan
with olive oil. Place sea bass on the rack
or in pan and sprinkle with seasonings;
turn and season the other side. Bake at
425° for about 15 to 20 minutes. The time depends on thickness of the fish,
which can vary.
Serve as is or with a zesty chipotle corn Salsa or other sauce. Serves 4.
Wild and All Natural Seafood Sustainably Harvested in the U.S.A.
www.PlanetJH.com updated daily l Planet Jackson Hole l November 12 - 18, 2008 29
CRUMBS IN MY ’STACHE
Food news by Ben Cannon
of the night, the curbside entrepreneurs had sold or
given away 112 all-beef sausages and cheesy dogs.
They called their clandestine operation Hole Wieners
and used a rolling charcoal
grill to char the dogs done.
They were a minimalist hotdog Reportedly,
vendor, offering only a bun, one onlooker
mustard and ketchup. Anyone
demanded a
who wanted a bag of chips or
cold soda had to look else- cut or he
where. Reportedly, one onlook- would shut
er demanded a cut or he would
down the
shut down the operation.
I was not desirous of a hot- operation.
dog on that evening, but on the
way home the following night I
had a taxi cab return to the
same corner. There we found
Hole Wieners had rolled their
business a few feet away, into the side of the street.
In the yard where they had been the night previous
stood a different grill – an upstart rival that had boot-
HEAD
ed them off the property to get in on the late-night hot
dog action for themselves. Feeling some loyalty to
Hole Wieners as originators of the idea, I ignored the
rival business, which was still fumbling to light their
grill not 10 feet away. Were my phone not dead, I
would have sent a text message to some friends
announcing, “Hot dog turf wars!” followed by the
appropriate street coordinates.
You might be thinking: what does a not-entirely-legal
hotdog vendor have to do with foie gras over French
toast as a viable late meal? Well not much, clearly. But
give me a charred all beef frank over one that has
spun innumerable times over one of those greasy dog
and taquito rollers found at nearly every convenience
store in America. And how about the local color of buying
a dog from a couple of industrious young men who
likely will get shut down before all is said and done?
I hope to have more to say next week about late
night eating, when I return from a few days in New
York City. Hopefully, I can explore both a rarified
veneer and the dark underbelly of late eating without
getting mugged. PJH
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ICE CREAM SOCIAL
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