THE HOT DOG COOKBOOK: An Evening with Farideh Sadeghin and Sam Vasfi
THE HOT DOG COOKBOOK: An Evening with Farideh Sadeghin and Sam Vasfi
June 11, 2026 @ 07:00pm
Join Bold Fork Books for a very exciting, delicious summer evening all about an American classic: HOT DOGS! We're thrilled to have author Farideh Sadeghin at the shop along with Bold Fork Books' Co-Owner Sam Vasi who will be moderating for the first time. Chef Gerald Darling (G) will be onsite making hot dogs - all tickets come with either a veggie or regular dog!
ABOUT THE COOKBOOK
Celebrate the hot dog in all its salty, snappy glory with 50 classic, original, and outrageous recipes irresistibly packaged in a hot dog-shaped cookbook.
Fire up the grill with the ultimate hot dog cookbook! This delightful ode to the frankfurter includes 50 recipes ranging from American regional classics (like NYC and Chicago dogs) to international favorites (Argentinian choripan and Icelandic pylsa) to zany and complex original creations (Hot Dog Banh Mi, anyone?). Packed with charming illustrations, fun hot dog lore and history, and helpful cooking tips throughout, the book comes in an irresistible die-cut, bun-shaped cover-the perfect gift for the hot dog obsessive.
ABOUT THE AUTHOR
Farideh Sadeghin is a chef, video host, and the former Test Kitchen Director at SAVEUR Magazine and the Executive Culinary Director at Vice MUNCHIES.
ABOUT THE MODERATOR
A DC native, Sam Vasfi is Co-Owner of Bold Fork Books and Chez Billy Sud. Sam has over two decades of experience in DC's restaurant industry and has consulted on award-winning hospitality projects across the region. You can find Sam most days running the show at My Little Chamomile in Georgetown.
ABOUT THE VENDOR
Chef G, known for their pop ups, food insecurity response work, and community centered gatherings, brings deep south African American classics, quirked up meals, and vibes to every event they are a part of. After spending time under the leadership of Michelin guide and James Beard Award-winning chefs, they took their skills to the streets to curate with a rich cultural understanding and appreciation layered in each bite of food they serve.
