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Hit series 'Man v. Food' takes on Westchester
Mike Malone
For The Journal News
In "Man v. Food" on Travel Channel, host Casey Webb ventures into unchartered food territory, trying to find America’s most delicious, unique eats –and taking on legendary eating challenges.
In an upcoming episode airing Aug. 21, the intrepid eater ventured to the Rivertowns to sample some unique menu items at a trio of restaurants and bars.
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Webb visited Dobbs Dawg House in Dobbs Ferry, The Oath Craft Beer Sanctuary in Tarrytown and J.P. Doyle’s in Sleepy Hollow.
“What a beautiful spot that was,” says Webb, a Jersey Shore native who said he’d had little exposure to Westchester before this trip.
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"Man v. Food" previously aired for four seasons, starting in 2008, with Adam Richman hosting. The Travel Channel brought back the popular series this year. On the current version of the show, host Webb helps the chefs prepare their signature dishes.
As the name indicates, "Man v. Food" sees a restaurateur lay down a challenge to Webb each episode; it may involve spicy food, such as the habanero ghost chili wings he had at the Lunchbox on Staten Island, or an enormous portion, such as the four-and-a-half-pound Reuben sandwich he encountered in Milwaukee, and a dozen hot dogs at Dobbs Dawg House.
Season one also finds Webb chowing down in New Orleans, Charleston and Portland, Oregon, among other cities.
Webb has worked in restaurants and bars for much of his life, starting with a dishwashing gig at a Jersey Shore pizzeria as a teen, and most recently, tending bar in Williamsburg, Brooklyn.
The effusive host got into acting in college. Webb played football at Wilkes University in Pennsylvania, and says he sought to try things other than slamming into his fellow man. His entertainment C.V. includes standup comedy, theater and parts in Inside Amy Schumer and Boardwalk Empire.
As for his Rivertowns challenges: Webb ate the Horseman Burger at J.P. Doyle’s, where he describes the grub as “pub fare 2.0.” It’s a 10-ounce burger atop a brioche bun topped with lettuce, tomato, chipotle mayo and a mound of house-made chili that Webb recalls as, fittingly for a Horseman Burger, “knock your head off.”
Webb prepares the burger with owner Nick Bell, and gets the scoop on the Headless Horseman from Doyle’s customers.
At The Oath, which Webb mentions has “tremendous food,” not to mention 20 craft beers, he sampled the Griswold sandwich: fried chicken, marinated in a buffalo beer sauce, bacon, and a poutine “puck” (poutine is fries, cheese curds and gravy), topped with sriracha maple syrup, and bookended by a pair of Belgian waffles.
“It was an incredible sandwich,” Webb says. “You almost need two mouths to eat it.”
At Dobbs Ferry's Dawg House, he was challenged to down a dozen “fully loaded” hot dogs in 30 minutes.
These are not ordinary dogs. The Mac Attack features macaroni and cheese and bacon, while the Sayonara Dog is topped with bacon, chili, cheddar cheese, hot sauce, Doritos and a fried egg. Webb describes the place as “a Willie Wonka hot dog factory.”
Just three men had eaten a dozen Dawg House dogs in the allotted time, getting their face on the Wall of Fame. Does Webb join them? Tune in August 21 to find out.
The Man v. Food host is as excited to meet restaurant owners, chefs and guests as he is to sample the victuals. “I have no other desire than to enjoy the food and the company I keep,” Webb says. “It’s been fun and silly and joyful—how food should be.”
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