Food for the Sporting Masses is Getting Tastier
{{#rendered}} {{/rendered}}Jean-Georges Vongerichten, inventor of Molten Chocolate Cake, created a chicken hot dog with kimchi and spicy mustard. (MSG)
Jean-Georges Vongerichten's sliced chicken salad with carrot-miso dressing subtly satisfies. (MSG)
Drew Nieporent, winner of six James Beard Awards and owner Nobu, Tribeca Grill and Corton among others, was the mastermind behind Daily Burger. (MSG)
Daily Burger will feature plain, cheese with bacon & onion jam and green tomato relish burgers. (MSG)
The Daily Burgers come on a Portuguese bun that looks like an English muffin but is slightly chewier “crust” and denser texture absorbs the burger’s juices without getting soggy. (MSG)
Jean-Georges Vongerichten's marinated organic Asian chicken sandwich has mayo spiked with sambal oelek (an Asian chile sauce) and crunchy, quickly-brined pickles. (MSG)
Aquagrill’s Jeremy Marshall created the lobster shrimp roll where the delicate meat is slowly cooked at between 125°F to 135°F to avoid it becoming rubbery. (MSG)
The lobster and shrimp roll will be served in a toasted, buttered, split New England-style sandwich roll with “naked ends.” (MSG)
Andrew Carmellini, winner of two <a class="r_lapi" href="http://www.foxnews.com/topics/food-and-recipes/james-beard.htm#r_src=ramp">James Beard</a> Awards, came up with AC's Italian Link Pizzaiola based on the Italian-American street food he grew up eating. (MSG)
Carmellini's sausage pairs beer-braised cheese brats with “weinkraut,” sauerkraut cooked in Riesling with smoked bacon, sweet onions and caraway seeds. (MSG)