Jacob Williamson Collaborates with Top Knot on Japadogs & Ramen for Final Street Food Series
Japadgos, jelly beer, and ramen-OH MY!
The final installment of Top Knot’s Fall Street Food Series commenced last night. Japadogs and ramen created by Chef Jacob Williamson of Wolfgang Puck’s FiveSixty and TK’s Angela Hernandez were featured on the special menu along side a handful of specialty drinks. A portion of the proceeds from all the featured items went to benefit Promise of Peace Gardens; a local non-profit that Chef Alex Astranti partnered with earlier this year to establish a Top Knot community garden.
Steaming bowls of Peking duck ramen found their way to almost every table in the house along side the Japadogs. Toasted rye noodles made in house accompanied slices of duck, green onion, and a swipe of hoisin sauce inside the custom Felt+Fat ramen bowls.
While the ramen was a familiar territory for both Chef Angela and Chef Jacob, Japadogs were a new endeavor. Handmade Berkshire pork belly sausages set in hot dog buns made from Five Sixty’s Parker House roll recipe were offered with two different combinations of Japanese style toppings. Each chef crafted their ideal Japadog: the Spicy Miso Dog featuring pickled mustard seeds, aka miso ketchup and bonito was Chef Jacobs while the Umeboshi dog featuring pickled cucumber, yakiniku and pork rind furikake was Chef Angela’s creation.
We’ve got some BIG things planned for 2017. We are leveling up and bringing in some serious kitchen power. Stayed tuned on social media for more updates. Thank you to all who made Summer Ramen Series and Fall Street Food Series a success at Top Knot. From the talent to the fans, we could not have succeeded without you.
Until next time, OWATTA!