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The Five Days of Meat

Missy Frederick is the Cities Director for Eater.

joepalmadc.jpegIf you thought lobster corn dogs sounded luxurious, wait till you hear what Bourbon Steak's up to. Chef Joe Palma is playing around with making a corn dog version of their regular A5 hotdog with Wagyu. That means 50-day dry aged beef, A5 rib cap and foie gras, seasoned with coriander and paprika, dipped and fried in their hushpuppy-style corndog batter. It will be $15 on the menu. [EaterWire]


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