Tracker Pixel for Entry

​A chef’s guilty pleasure

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]

Recently in:

By Alicia Underlee Nelsonalicia@hpr1.comNorth Dakota communities will join a “nationwide day of defiance” against authoritarianism and President Donald Trump’s policies on Saturday, June 14. A range of "No Kings" events…

Back-to-school season is on the horizon, but there's still plenty of summer left. Check out our favorite August attractions and events in North Dakota and western Minnesota. And if if you missed them, here are a few excellent May…

June 21, 11 a.m. - 11 p.m.Fargo Theatre, 314 Broadway N., Fargo“We Watch Shudder,” Fargo’s favorite horror podcasters, bring on the darkness during the longest day of the year. The Darkest Day of Horror Film Festival features…

Fighting the good fightBy Sabrina Hornungsabrina@hpr1.com Over two thousand rallies took place nationwide June 14 as part of the “No Kings" protest. Ten of those protests were held in North Dakota, with thousands in attendance.…

By Ed Raymondfargogadfly@gmail.comWe need Paul Revere on a Harley: “ants and autocrats are coming!”The Asian needle ant has been nesting in the American South since at least 1932. It probably hitched a ride on a freighter from…

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 Rick Gionrickgion@gmail.com The weather warmed up quickly here in the upper Midwest this spring, sparking prime eating season. This means burger battles, food trucks and lake-season food travel. The 2025 Downtown Fargo Burger…

By Alicia Underlee Nelsonalicia@hpr1.comThe Moorhead Public Library will offer three free, all-ages outdoor concerts featuring regional bands this summer. The series begins on June 12 with the Meat Rabbits, a group that blends…

By Greg Carlsongregcarlson1@gmail.com The June 9 death of musician Sylvester Stewart, known much better by stage name Sly Stone, saw an outpouring of tributes, memorials and appreciations from some who knew him personally and many…

By Deb Wallworkdwallwork@icloud.comI first met Catherine Mulligan at a party at her house. It was a small gathering, spontaneous, just a few people over for dinner. Directed toward a stack of plates and bowls and a big pot warming…

By Alicia Underlee Nelsonalicia@hpr1.comAct Up Theatre, in partnership with Minnesota State University Moorhead, will present “The Sound of Music” on June 10-14. All shows are at 7:30 p.m. at the Minnesota State Moorhead’s…

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…

The drug that keeps re-purposing itselfBy Ellie Liveranieli.liverani.ra@gmail.com There is a drug that is getting a lot of attention nowadays all over the world. It has various commercial names (Ozempic, Wegovy and Rybelsus), but…

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@rocketmail.com Working in the Bakken oil fields of the Williston Basin is so different from my home in Fargo. I'm not judging, because the people working and living in western North Dakota are very…