All About Food | March 8th, 2017
Every Chef has his or her guilty pleasures. In the eyes of the public, chefs are associated with beautifully plated, perfectly prepared food, and a level of flavor that seems to leave our guests at a loss for all words, except for one, “Amazing!”
Our guests always seem to be shocked when they find out what a true chef’s choice consists of at the end of a long shift or during a lazy day off.
I was recently notified that one of my own favorites has made a surprise, middle-of-winter visit to Downtown Fargo--Top Dog Hot Dogs (The Bomb Dog Guy). My first encounter was filled with skepticism. I’ve heard of hot dog carts in NY and Chicago, and always thought, “Really? How good can a hot dog get?”
This guy didn’t claim to be from NY or Chicago, and he sets up after dark, only on the weekend. He knows when he’s got a new customer. His repeat customers are excited to get to the front of the line, discussing among themselves what their order is going to be. If you haven’t been talked into it by the time he gets to you, he’s going to suggest you get The Bomb Dog, simply because “It’s the best I’ve got!”
The Bomb Dog is officially listed as a “Company Secret,” and he will not talk about any ingredients, including the dog.
I’ll do my best to describe it from memory. I’m pretty sure he starts with a quarter pound hot dog, unlike any other dog in the world. There are at least three different sauces, onions, fried onions, bacon, kraut, shredded cheese…I might even be listing ingredients that aren’t on it! It’s THAT good!
The Top Dog Facebook page says “Open until I can’t feel my fingers.” I catch myself watching the corner closer and closer as the temperature rises, hoping to fulfill the craving that I’ve been fighting for months. I occasionally go back to The Bomb Dog, but lately, I have a new love. The Misfit is topped with cream cheese, salsa, shredded cheese and bacon, and deciding whether I want one or two is the last big decision I’m willing to make after my shift.
You may ask why I don’t just make one on my own rather than waiting all winter, hoping he’ll be out soon. It just proves my point that the chef coat doesn’t make the chef, and all chefs have their own magic touch.
[Chef Judd is Executive Chef at Proof Artisan Distillers]
November 18th 2025
November 12th 2025
September 16th 2025
August 19th 2025
July 15th 2025
_(1)_(1)_(1)__293px-wide.jpg)
_(1)_(1)_(1)__293px-wide.jpg)
_(1)_(1)__293px-wide.jpg)
_(1)__293px-wide.jpg)
By Bryce Vincent HaugenFor the first nine months, the dysfunction of the Trump administration and Congress was a four-time-zone-away abstraction for a Moorhead native living in Alaska’s interior. But it became all too real when…
By Michael M. Millermichael.miller@ndsu.edu I would like to recognize some of the scholarly Germans from Russia from Canada and USA shared on the GRHC website. There are additional names not included here. If you have suggestions…
December 17-21, 7:30 p.m. and 2 p.m. matinees on Saturday and SundayThe Fargo Theatre, 314 N. Broadway, FargoCould this be the end of an era? After 26 years of doing the Holiday Soul Tour and 35 years together as a band, The…
By Sabrina Hornungsabina@hpr1.com I scroll through comment threads on the news stories in my social media feed and come across the retort, “You voted for this.” Sure the vote’s in…but when someone’s livelihood is at stake,…
By Ed Raymondfargogadfly@gmail.comWill the Vatican ever love LBGTQUIA+ with open hearts and minds? Christians have been hot and bothered by sex for 2,000 years and Catholic popes, cardinals, bishops, priests and nuns have been…
By Rick Gionrickgion@gmail.com Holiday wine shopping shouldn’t have to be complicated. But unfortunately it can cause unneeded anxiety due to an overabundance of choices. Don’t fret my friends, we once again have you covered…
By Mandy Dolneymandy@ksbsyndicate.com This cake will be on the menu at Nova Eatery through Thanksgiving served with maple crème anglaise Ice cream. It uses pumpkin pie pumpkins grown locally at Ladybug Acres and local apples grown…
By Sabrina Hornungsabrina@hpr1.com Dakotah Faye is a hip-hop artist from Minot, North Dakota, and he’s had a busy year. He’s released two albums. This summer he opened for Tech N9ne in Sturgis and will be opening for Bone…
By Greg Carlsongregcarlson1@gmail.com In “Hedda,” Nia DaCosta’s bold adaptation of Henrik Ibsen’s celebrated 1891 play, the filmmaker reunites with longtime collaborator Tessa Thompson, who starred in DaCosta’s…
By Sabrina Hornungsabrina@hpr1.com Gallery 4 downtown recently celebrated its 50 year anniversary, making it one of the longest consecutively running galleries in the country. With different membership tiers, there are 17 primary…
Press release“Shakespeare with a sharpened edge.” To launch its 2025 – 2026 season, Theatre NDSU is thrilled to team up with Moorhead-based organization Theatre B to perform a co-production of Shakespeare’s “Romeo and…
By Annie Prafckeannieprafcke@gmail.com AUSTIN, Texas – As a Chinese-American, connecting to my culture through food is essential, and no dish brings me back to my mother’s kitchen quite like hotdish. Yes, you heard me right –…
By Sabrina Hornungsabrina@hpr1.comNew Jamestown Brewery Serves up Local FlavorThere’s something delicious brewing out here on the prairie and it just so happens to be the newest brewery west of the Red River and east of the…
sBy Ellie Liveranieli.liverani.ra@gmail.com The holidays are supposed to be magical: party, presents, fancy food, lights and sparks. You are looking forward to it. You work very hard, you put in long hours at work as well as at…
By Alicia Underlee NelsonProtests against President Trump’s policies and the cuts made by Elon Musk’s Department of Government Efficiency (DOGE) are planned across North Dakota and western Minnesota Friday, April 4 and…
By Vern Thompsonvern.thompson.nd7@gmail.comPersonal background and historical perspective My deep concern about tariffs stems from my background as a fourth generation North Dakota farmer. Having lived through the 1980s farm crisis…