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Dog Haus’ Chef Collaboration Series returns June 1

Dog Haus-LTO-Karaage Kid
Karaage Kid consists of a karaage fried chicken breast, slaw, sweet island ginger sauce, spicy mayo, and wasabi furikake, served on a grilled bun.
(C.J. Ramirez)

Though famous for its hot dogs, sausages and burgers, Dog Haus invites customers to try out a new menu item next month — a limited-edition chicken sandwich dubbed Karaage Kid.

What began as a hot dog shop in Pasadena back in 2013 is now a national restaurant chain, which currently has 35 locations open across nine states and many more on the way. Locals can indulge at two San Diego storefronts in downtown and Vista. (There’s also a concession stand at North Island Credit Union Amphitheatre in Chula Vista, open during select events.)

Today the restaurant has announced the return of its Chef Collaboration Series that debuted last year. For the series, Dog Haus’ culinary team and notable chefs in the industry partner up to craft a unique recipe. Each exclusive item is available for one month only.

Eight professionals who participated in 2018 include big names like Top Chef winners Ilan Hall and Brooke Williamson, as well as the James Beard Foundation awardees Dean Fearing and Alex Seidel.

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In addition to spicing up the regular menu, the series doubles as a charity fundraiser. Dog Haus partners with No Kid Hungry, a national campaign run by nonprofit Share Our Strength. The effort aims to end childhood hunger and offer nutritious food to all kids in the nation. A dollar of every Karaage Kid order sold will be donated to No Kid Hungry to support its mission.

“Since Dog Haus’ inception, giving has always been at the core of the work that we do,” Dog Haus partner André Vener said in a press release. “We strongly believe that no person should ever go without a meal, and we are thrilled to join forces with No Kid Hungry and partner with some of the country’s best chefs to take hot dogs, sausages and burgers to new culinary heights, all while helping end childhood hunger in our country.”

June’s recipe — Karaage Kid — consists of Japanese karaage fried chicken, Haus slaw, sweet island ginger sauce, spicy mayo and wasabi furikake, served on a grilled King’s Hawaiian bun. It is priced at $8 and will be available at both of Dog Haus’ San Diego locations.

To create the recipe, Dog Haus worked with Chef S. Bert Agor Jr. — commonly known as Chef Bert — and he is definitely the man for the job.

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The Kauai, Hawaii native learned his culinary craft by working alongside his father in Hawaii eateries and has held roles such as Corporate Training Chef for Ruth’s Chris Steak House, Executive Chef for both Taps Fish House and Brewery and the Tustin Ranch Golf Club.

He now creates original recipes as the National Corporate Executive Chef of King’s Hawaiian, the supplier of Dog Haus’ rolls and buns. This year, the islander bakery company is donating all of the bread products for the Chef Collaboration Series menu items.

Starting on June 1, the promotion runs through the end of the month, coinciding with Hawaiian Foods Week on June 9-15. While the Karaage Kid chicken sandwich will only be available in June, the Chef Collaboration Series will continue throughout the year, featuring other dishes and chefs to be announced in the coming months.

Dog Haus Biergarten San Diego, 969 Ninth Ave., downtown, 619.501.6668, sandiego.doghaus.com

Dog Haus Biergarten Vista, 227 E. Broadway, Vista, 760.536.3544, vista.doghaus.com


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