The humble corn dog makes most people think of ballpark snacks and county fairs, not exactly a delicacy for deft palates, but a handful of Vancouver chefs are serving up corn dogs that they hope will help diners see and taste corn dogs in a whole new way.
"It's delicious. They are using different ingredients," according to Anya Levykh, the weekly food columnist for CBC Radio's On the Coast.
"They are using seafood, like lobster, or they are using more rarified ingredients like foie gras or maybe just a really better sausage, like an andouille sausage."
Levykh says Vancouver restaurants such as the Granville Room, Diva at the Met and Society are all challenge common ideas about this deep fried ode to Americana. Diva at the Met, for example, serves their Madeira marinated dog with a side of truffle mayonnaise and house made sauerkraut.
While elevating everyday foods is increasingly popular with diners, Vancouver seems to be leading the corn dog revolution, she says.
"You know I haven’t heard a lot about corn dogs in other cities or areas, you know I think it is, at the moment, a Vancouver centric thing," said Levykh. "Corn dogs elsewhere just seem to be… corn dogs."
You can check out The Granville Room’s andouille sausage corn dog recipe and try it yourself at home.