Hank Adaniya, Hank’s Haute Dogs, shared his expertise with Kauai Community College students as a part of Hawaii Culinary Education Foundation programming. He interested students with his background in fine dining as renowned owner of Trio Restaurant, Chicago. Hank moved to Hawaii and created a unique vision to elevate the hot dog to haute cuisine in the Islands. His creativity flourished with lobster dogs, alligator dogs and other culinary innovations. The students learned from his marketing expertise and flavor profile exploration.
Students taste tested Kosher, Kobe, natural casing and skinless hot dogs. They sampled a variety of innovative toppings including poi BBQ, Curry Ketchup, and Hoisen-Ginger Mustard. The ultimate tasting was enjoying foie gras haute dogs and shaking fries seasoned to taste with furikake, togarashi, herbs, and cheeses.