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The Billionaire Dog

Anthony Meidenbauer , Block 16 Hospitality and Haute Doggery, Las Vegas - July 3rd, 2014

Port/onion marmalade:

  • 3 cups red onion, diced
  • 1 tsp. minced garlic
  • 1 tsp. olive oil
  • 1 cup Port
  • 1/2 cup red wine vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup honey
  • salt
  • black pepper, freshly ground

In medium saucepan, sweat onions and garlic in olive oil until translucent; add wine, vinegar, and sugar; reduce until it becomes a glaze; add honey; season; reserve.

Black truffle mayonnaise

  • 1 cup mayonnaise
  • 2 Tbsps. black truffle oil
  • 1 Tbsp. canned black truffle, chopped
  • 1 tsp. black truffle vinegar
  • 1 tsp. chives, minced
  • 1 lemon, juiced
  • salt
  • black pepper, freshly ground

Add mayonnaise, truffle oil, chopped truffles, chives, vinegar, and lemon juice to large mixing bowl; whisk until smooth; season; reserve.


  • grilled Kobe beef frank
  • hot dog bun
  • foie gras torchon

Smear hot dog bun with reserved black truffle mayonnaise; top with beef frank; top with reserved Port/onion marmalade and foie gras torchon; serve.