Eats + Drinks

Feelin’ a Bit Extra

An extraordinary drink isn’t always about what’s in the glass.

By Tarin Scarbrough

Several years ago, I was privileged enough to serve a group of wine aficionados who collected rare and expensive bottles. Bottles I would never usually get the privilege to hold because they were way out of my price range. Nervous that I wasn’t familiar with the unique product, I scrambled to the internet and hand wrote detailed notes to ensure I learned everything possible. This dinner included a blind tasting with 12 wines followed by a wine-paired six-course meal; it was no small feat. The group, so impressed by my diligence and naïveté, offered to let me share along as they tasted. We drank everything exquisite, from French 1st growths dating through the past six decades to a 100 point Dominus Estate I never thought I would get my hands on. Professionally, it was the best day of my life.

Most of the time, we equate rarity or exclusiveness to extraordinary. Is there a reason the wine is so rare and expensive? Absolutely. It’s the region’s top product, grown in thebest climate, produced by leading winemakers, and preserved in prime condition to be enjoyed 50 years after bottled. But… was it the wine itself, or the meaning behind the wine that made it so memorable? Here were these people, relatively unknown to me, inviting me into this once-ina-lifetime experience. For them, it was just a quarterly meeting of friends who share a common passion. For me, what started as just a regular night turned into an opportunity to expand my knowledge, palate, and gratitude.

I can think of many experiences where we’ve traveled far for superior product. I raced overnight to Charleston for a rare bourbon tasting. My friend, a beer snob who knows exactly how many cans he can hide in a carry on, flew to Vermont and snuck back limited releases to share with more than appreciative friends. Were they all worth it? Absolutely. But accompanied with these beverages were meaningful experiences that led up to procuring the spirit, and to me, that’s what makes it so notable.

Last Christmas, I had two wonderful women bring in homemade libations. Martha made her secret recipe of Coquito, and Erin fermented plums for more than a year to create her own wine. Both styles, to me, are now the quintessential versions. Are they rare products I can’t find? Did they cost an absurd amount? No, but the care and consideration that went into the concoctions proved almost as outstanding as the flavor itself. And that, to me, is what makes a beverage extraordinary.

Let’s Be Frank

The dog days of summer are just getting started.

Burgers, step aside. Corn on the cob, stay in your lane. Watermelon? Ohhh, close, but not quite. The undisputed king of summer is the almighty hot dog. Whether you call them wieners, bangers, franks, or dogs, they’re the handheld delights that are the fodder of camping trips, family reunions, and afternoons at the ball park. The good news, you don’t need a sweaty trip to the field to get your fix. A swing by Harrell’s Hot Dogs + Cold Cones will do you just fine.

First, you pick your protein—all beef, vegan, brat, or chicken (as in grilled tenders or fried nuggets.) Second, you get your bun on—classic, brioche, poppy seed. Third, now the real fun begins. Before you eat your dog, you’re going to have to dress it—and the choices will blow your taste buds. You can choose from the usual—mustard, relish, sauerkraut, jalapeños, and about a dozen others. You can opt for “game changers” like Fire Cheetos, banana peppers, Fritos, or pineapple. Or, you can go premium, as in homemade cheese sauce, chili, bacon, or mac-andcheese.

Overwhelmed by too much of a good thing? Don’t worry. Ask for Drew, Harrell’s unofficial hot dog aficionado, who is more than happy to take your tastebuds on a doggedly good journey.

For purists, The Chicago Style is Harrell’s best seller, with lots of veggies, relish, pickles, onion, and tomato. Drew’s personal favorite is the Chili Cheese Dog topped with melted cheddar-jack-cheese blend and homemade chili. Drew adds Fritos for that saltycorn crunch. (Pro tip: Save a few Fritos to scoop the chili that is bound to drip off your chin and onto the boat.)

Lastly, there’s a new favorite on the block inspired by one junior genius who orders the same custom-concoction with coleslaw, hot cheetos, bacon, and ketchup. By Drew’s professional assessment: it’s extraordinary!

But here’s the thing: It doesn’t really matter what anyone else likes. The best dog is the one you have in your hands right now. The rest is up for debate.