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How to Make Red Apron’s Hot Dogs
Ever wondered what goes into a hot dog? Nathan Anda of Red Apron shows us how. By Jessica Sidman
Comments () | Published June 30, 2009

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The hot dog has long occupied the same realm as the chicken nugget: Both are mystery meats that taste delicious as long as you don’t know where they come from or what’s in them. But there’s nothing to fear in Red Apron’s kitchen. Nathan Anda, the former chef at Tallula and EatBar, crafts dogs with a non-scary blend of local dry-aged beef and pork fat that’s encased in sheep intestines. Unlike many grocery-store varieties, the hot dogs contain no nitrates or preservatives, but smoked paprika, roasted garlic, and coriander all get added. Anda’s hot dogs are currently sold at Planet Wine (2004 Mount Vernon Ave., Alexandria; 703-549-3444), the Penn Quarter FreshFarm Market (Thursday 3 to 7 on Eighth St., NW, between D and E sts.), and the Ballston and Crystal City farmers markets (Fridays 11 to 3 in Welburn Square; Tuesdays 3 to 7 on Crystal Dr. between 18th and 20th sts.). Anda works his meat mastery out of the kitchen at Tallula, but he’s currently looking to find Red Apron its own location. A sign he means business: He says he won’t cut his hair until it happens. Watch the video below.

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Posted at 06:21 AM/ET, 06/30/2009 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs