Hey Friends… City Dogs is about ready to settle down for winter hibernation. This Friday, Oct. 21, will be our last day of the season.
Our closeout sale continues. Italian Sausages and beer brats are only $3.50 this week (reg. $5) and BBQ rib sandwiches only $4 (reg. $6).
Come down for your last favorite meal before you’ll have to wait until.
Thank you all for such an amazing year!
We’re hitting the corner again today with lower prices than ever before. We have to sell-out of all our food stock before the winter season sets in, and that means discounts for you.
Starting today until the end of the season, juicy delicious beer brats and yummy Italian sausages are only $3.50–that’s more than a dollar off their original price.
The crowd-pleasing BBQ rib sandwich is dropping to only $4! That’s two bucks off the regular price. If you’ve never tried one before, now is the time.
People keep asking: “when are you going to close for the season?” That day is undetermined, but will be sometime this month. We have some food in the cooler that needs to get sold or will expire over the winter. When that’s gone, we’ll close until spring. That last day could be Halloween, but we could be closed earlier.
update: I forgot to mention that we’ll have new fall hours. From now until the end of the season, we’ll be open from 11:30 a.m. to 2:30 p.m.
We’re asked frequently by beloved friends and customers how long we intend to stay open this fall. There is no clear date we can provide; frankly, we’re just trying to sell out of some inventory stacked in the cooler, and then we’ll shut down for the winter (we’ll open again in the spring around March or April).
We only have enough food to operate, oh, say, 12 to 15 days more, then we anticipate being close to zero-inventory, so around Halloween will be our last day unless something unforeseen happens.
That being the case, it’s hard to justify working in the rain and relative cold today and this week. This coming weather pattern–whose preview today promises isolated but frequent showers and some downpours–is expected to keep us soggy and wet until about Friday or Saturday. Our super-extended summer that made every single day of September an autumn dream is coming to a rainy end. Nothing gold can stay.
So, I’m going to close this week and reopen next week Tuesday (Monday is Columbus Day and downtown will be sleepy). Watch for details for end-of-season sales, discounts and offers which will be announced Monday or Tuesday.
We’re gonna miss you guys and gals during winter hibernation. Come get your favorite dog next week because time is running out.
Hey y’all, we’re not feeling well today and will be taking the day off.
Sorry for the unscheduled closure, but sometimes you do what you gotta do.
I’ll see you Monday.
Ethan Millard and Alex Kirry of KSL Newsradio 102.7 FM’s Nightside Project are midway through a 21-day experiment with vegan diets. They’ve been talking about the vegan project on air quite a bit, watching Forks Over Knives and visiting local vegan eateries like City Dogs. They’ve asked us to come on their show tonight.
It’s so cool that a KSL show is doing a multi-week project on veganism!
Millards’s reaction, after about 10 days: It’s a lot easier than I thought it was going to be.
Kirri’s reaction: there’s room for improvement in the vegan cheese market.
Tonight the boys were kind enough to invite us onto their show to keep the conversation going about vegan diets. I promised them that I would tell lots of wiener jokes, which I’m sure KSL’s ownership will love 
Tune in tonight at 9 p.m., 102.7 FM in Utah or go to KSL.com/radio for live streaming.
Tyler and Carl Smith
Let’s all thank brothers Tyler and Carl Smith, of Midvale, who took the 3rd place ribbon and $100 prize yesterday in the Utah State Fair Budweiser Chili cook-off! City Dogs sponsored their registration into the competition.
“When they announced the prizes, they made a big deal about how our chili was vegan,” Carl Smith said.
The Smiths’ award-winning “Chili #23″ is not just vegan, it’s also very local.
“It’s totally vegan and, except for the beans, it’s 100% made from incredibly fresh, local produce from the Downtown Farmer’s Market,” Carl said. “All of our spices were roasted fresh and ground this morning for the best flavor. We used two different sizes of TVP granules for the best texture. We really just put a lot of time and effort into making the best chili possible. It just goes to show that you don’t need to hurt animals to eat good food.”
Woo-hoo! As we promised back in August, we think SLC should all bow before the Smith Brothers as local gods of vegan cooking
The Smith Brothers were nice enough to share their recipe with the community. Mmmmm… maple syrup.
Chili #23
3rd Place Winner 2011 Utah State Fair Budweiser Chili Cook-Off
Tyler and Carl Smith
Meat
2 cups textured vegetable protein
1½ cups water
1 tsp soy sauce
1 tsp mushroom broth powder
2 Tbsp sweet Barbecue sauce
Chili
1 can black beans
1 can kidney beans
1 can chili beans
2 medium onions
10 cloves garlic
1 green pepper
1 red pepper
2 jalapeños
2-4 Anaheim peppers, roasted
8-10 Roma tomatoes
1 cup fresh corn
1/4 cup chili powder
2 tbsp fresh-ground cumin
1 tsp cayenne powder
1 Tbsp garlic powder
2 tsp salt
1 tsp pepper
1 tbsp maple syrup
1/2 cup Ketchup
1 Tbsp Mustard
1/2 cup olive oil
Start by mixing the wet ingredients for the meat in a sauce pan. Bring
that to a boil and add the TVP. Remove from the heat and set aside to
soak.
Next, heat a large pot over medium heat and add the olive oil. Add the
onions, bell peppers, garlic, jalapenos, and roasted anaheims. Reduce
heat and let it cook slowly for 10-15 minutes until onions are almost
browning. Turn heat up to medium-high and add spices. Stir it
carefully until a slight brown crust builds up on the bottom of your
pot. Be careful not to burn it. When the crust is golden brown, stir
in the tomatoes and a little water. Scrape the bottom of the pan to
deglaze. turn down to medium and simmer until the tomatoes break down
and you have a nice saucy chili base. To this add the meat and
remaining ingredients and season to taste. We usually let that simmer
slowly over low heat for 1-2 hours, adding more water, ketchup, cumin,
chili powder or garlic powder as necessary.
Thanks again Smith Bros!
We’ll be slinging wieners at the Best Friends Animal Society Super Pet Adoption Saturday at Petsmart, 389 W. 1830 South, SLC.
Shelters from across the valley will bring adoptable pets to the event, creating a one-stop, see-them-all pet mall. If you’re looking for a dog or cat, now’s the time to find your friend. I know people who go to this just to swoon at the animals!
See you there.
