Conway High School student creates Toad Suck Daze official hot dog

Toad Suck Daze now has an official hot dog, thanks to the collaborative efforts of Petit Jean Meats and Conway High School’s culinary arts program.

Sarah Maull created the recipe for the winning masterpiece, “Toad Mode,” which will be sold at Toad Suck Daze May 4-6, 2018.

Guided by family and consumer science teacher Jennifer Park, culinary arts students created recipes featuring Petit Jean hot dogs. Representatives from Petit Jean Meats selected four semifinalists to present their creations before a panel of judges for a live taste test. Misty Willbanks of Petit Jean Meats, Mary Margaret Satterfield of the Conway Area Chamber of Commerce, Toad Master Brian Ratliff, Bobby Kelly III of the Office of the Mayor, and Wayne Cox of Dan Fife Communications and Marketing/Petit Jean Meats served as judges.

Misty Willbanks of Petit Jean Meats, Mary Margaret Satterfield of the Conway Area Chamber of Commerce, Toad Master Brian Ratliff, Bobby Kelly III of the Office of the Mayor, and Wayne Cox of Dan Fife Communications and Marketing/Petit Jean Meats served as judges of the Toad Suck Daze Official Hot Dog contest.

The semifinalists prepared and presented their recipes to judges in the culinary arts classroom at Conway High School.

The semifinalists prepared and presented their recipes to judges in the culinary arts classroom at Conway High School. The panel of judges sampled these tasty creations:

Toad Mode
By Sarah Maull

Toad Mode features a Petit Jean hot dog cradled in dill relish and topped with Petit Jean chili, sautéed onions and peppers, shredded Petit Jean smoked cheddar, crumbled pieces of thick-sliced Petit Jean bacon, and jalapeño slices.

The HOLLO Dog
By Triston Hollomon

The Hollo Dog is a Petit Jean hot dog in a toasted, buttered, and hollowed-out hot dog bun topped with Petit Jean deluxe cheddar, potato hash, Petit Jean bacon, guacamole, and Sriracha aioli.

Perro Caliente Colombiano (Colombian Hot Dog)
By Hannah Bramlett

The Colombiano features a Petit Jean hot dog served on a bed of coleslaw in a Petit Jean bun, topped with ketchup, mustard, and chipotle aioli and finished with crushed potato chips, Petit Jean bacon, and a pineapple sauce with a red onion pineapple garnish.

Mutt Dog
By Nick Tufu

The Mutt Dog is a Petit Jean hot dog wrapped in Petit Jean bacon and topped with coleslaw, Petit Jean smoked cheddar, barbecue aioli, and fried onions.

Conway High School culinary arts students with instructorsFrom left: Culinary arts assistant Trish Bowers, Sarah Maull, Nick Tufu, instructor Jennifer Park, Triston Hollomon, and Hannah Bramlett at the live judging for the Official Hot Dog contest.

After tough (and tasty) deliberation, the panel of judges narrowed it down to two finalists based on taste, the incorporation of Petit Jean Pantry products, creativity, originality, and appearance. Maull’s Toad Mode and Bramlett’s Colombiano were named the two finalists.

Toad Suck Daze held a social media contest on its Facebook page to pick the official hot dog, and the post received more than 500 comments voting in favor of either Toad Mode or Colombiano. Toad Mode emerged as the 2018 Official Hot Dog, and Conway High School culinary arts students will prepare and sell the hot dog at Toad Suck Daze during the following times:

  • Friday, May 4: Noon – 8 p.m.
  • Saturday, May 5: 11 a.m. – 8 p.m.
  • Sunday, May 6: 11 a.m. – 2 p.m.

Together with Petit Jean Meats, Toad Suck Daze donated $750 to the culinary arts program at Conway High School.

If you would like to make Toad Mode at home, Sarah Maull’s original recipe is below.

Sarah Maull - Toad ModeSarah Maull, creator of the Toad Mode recipe, the 2018 Official Hot Dog of Toad Suck Daze, sponsored by Petit Jean Meats.


2018 Toad Suck Daze Official Hot Dog

Toad Mode

Sarah Maull's Toad Mode - 2018 Toad Suck Daze Official Hot Dog, sponsored by Petit Jean Meats

This isn’t your typical dog. This dog is filled with savory chili, tasty sautéed onions and bell peppers deglazed with golden balsamic vinegar, relish, and – who could forget – that delicious Petit Jean hot dog, all topped with smoked cheddar, jalapenos, and crispy bacon bits.

Ingredients:

¼ cup onions and bell peppers
olive oil
1-3 tablespoons golden balsamic vinegar
1 Petit Jean hot dog
1 hot dog bun
1 tablespoon dill relish
#18 scoop of Petit Jean chili
2 tablespoons Petit Jean smoked cheddar (shredded)
4 jalapeño slices
thick-sliced Petit Jean bacon (cut into bits)

Directions:

  1. Sauté onions and peppers in a sauce pan with olive oil. Season, then deglaze with about 1-3 tablespoons of golden balsamic.
  2. Place the hot dog in a bun and add relish on either side of the hot dog.
  3. Top with chili and sautéed onions and peppers.
  4. Finish with cheese, bacon crumbles, and jalapeños.

Sarah Maull
Conway High School