Take a bite out of history at the Chicago Hot Dog Fest

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Sunday, August 6, 2017
Take a bite out of history at the Chicago Hot Dog Fest
Celebrate one of Chicago?s culinary treasures and learn about its history as the Chicago History Museum hosts the 5th Annual Chicago Hot Dog Fest.

CHICAGO (WLS) -- Celebrate one of Chicago's culinary treasures and learn about its history as the Chicago History Museum hosts the 5th Annual Chicago Hot Dog Fest. Returning to Lincoln Park August 11-13, 2017, the festival features live music, fun for kids, and all the hot dogs you can eat. There's also a lineup of hot dog history experts and Vienna Beef hot dogs prepared in various regional and ethnic styles by the city's top hot dog vendors. Admission to the festival is a suggested $5 donation and a $20 donation per family. Proceeds fund educational programming at the Chicago History Museum. Petra Slinkard from the Chicago History Museum and Robert Magiet from Big Bob & Fritzy's visited the ABC 7 State Street Studios to give a taste of the upcoming festival.

Event: Chicago Hot Dog Fest

Date: Friday, August 11 - Sunday, August 13

Hours: Friday, August 11 from 11 a.m. - 9 p.m.; Saturday, August 12 from 11 a.m. - 9 p.m.; and Sunday August 13 from 11 am - 8 p.m.,

Address: Lincoln Park, Stockton & LaSalle Dr. Steps away from the Chicago History Museum

Admission/ Ticket Prices: $5 suggested donation. Advance dog dollar sales are available at chicagohotdogfest.com.

Link: http://www.Chicagohotdogfest.com

RECIPE:

Name of dish: Char Dogs

Ingredients:

Hot Dogs

Poppy Seed Bun

Cheddar (for Cheddar Dogs)

Toppings: Yellow Mustard, Relish, Onions, Pickles, Sport Pepper, Tomatoes, Celery Salt

Preparation:

Score the hot dogs (cut the tips off of them before cooking them, so they open up)

Place the hot dogs on the grill

Cook until there are char marks on the hot dog

Once charred place the hot dog into a poppy seed hot dog bun

If Cheddar: Put cheddar cheese on the hot dog bun

Prepare them Chicago Style (yellow mustard, relish, onions, pickles, sport pepper, tomatoes, and celery salt)