You’ve seen books from the Images of America series thousands of times at your local bookstore, airport, historic landmark gift shop, etc. (there are over 5,000 titles in the series already).  They are paperback books chock-full of black and white pictures of historic towns, neighborhoods and fraternal organizations.  The Burger Chef book is the first one dedicated to a fast food outlet and for sheer historical and pop culture value, the chain is a great choice for this treatment.

First time author Scott R. Sanders uses images he has gathered from Burger Chef  co-founder Frank P. Thomas Jr. (who sadly passed on before the book was published*), several collectors and perhaps the largest collection of Burger Chef memorabilia, Schroeder’s Drive-In in Danville, Illinois, to move along the pretty compelling story of the chain.  Running almost parallel to McDonalds (in philosophy, McD’s set up shop in the big towns and Burger Chef ruled small town America), the chain was a trailblazer in fast food technology and marketing and at one point laid claim to the title of fastest growing fast food chain in the country (and second-largest chain overall behind McDonalds).

As much as I wanted Stacy Perman’s In-N-Out Burger book from earlier this year to be some sort of cosmic event – offering up the secrets to success and worldwide burger adulation with a side order of history, Sanders builds a story here that I think is much more compelling. In less space and really only with pictures, he illustrates Burger Chef’s impact on the industry and in reshaping small town America (now whether that is a good thing is debatable, but with chains that have disappeared we can cut them some slack).  The incredibly personal and candid photos used throughout stamp a real time and place aspect on the story, which ratchets up the nostalgia factor while easing you through the history.

Broken up into 6 sections, the book takes you from the birth of the franchise (like McDonalds, Burger Chef was born out of the technology that  was used in the restaurant – in this case the Sani-Shake and Sani-Broiler designed by chain founders under the General Equipment Company flag), through its growth and ultimate demise, with stops along the way to gawk at store merchandising, promotional items and advertisements.

One of the most interesting sections of the book is about an ill-fated side venture from Burger Chef, the Pied Piper mobile food van.  As shown below, the entire operation was run out of an early 60′s Volkswagen Van.

One innovation from Burger Chef that did stick was the “Fun Meal” which was introduced in 1973 and served as the template for similar offerings at other chains and continues on today as “Happy Meals” or “Kids Meals.”

I had the chance to speak with Scott about some topics not covered in the book.

The last Burger Chef closed in 1996, is there chain today making burgers similar to BC?

The hamburgers at Carl’s Jr. are flame-broiled and taste the closest to what I used to eat at Burger Chef. Burger King used to taste similar, but the flavor of their hamburgers has changed.

Asked if writing a book about burgers caused him to eat more of them…

I don’t think I ate hamburgers more frequently while writing the book, but I was often reminded of how much I missed eating hamburgers at Burger Chef.

Scott is an elementary school teacher in Alvin, Texas and I asked him how his pupils have reacted to the book…

Actually, I did a presentation about Burger Chef and my book for my school last spring, and the reaction of the students was amazing.  They were fascinated by the story of the chain and they all wanted to go out and eat at one of the restaurants.

If you are in Texas, Scott has a few recommendations for burger joints to check out including:

Burger Chef is available at area bookstores, independent retailers, and on-line retailers, or through Arcadia Publishing at (888)-313-2665 or www.arcadiapublishing.com.

Disclosure: I received a review copy of this book at my request.  I receive no compensation for your purchase and I am not related to Scott R. Sanders, but it is good to know there are other folks named Sanders who appreciate a good story and a burger.

Beef In a Pork Town

I’ve spent the past twenty years living in beef towns. Chicago, with its Vienna Beef dogs, and Philadelphia, with its devotion to the Cheese Steak, certainly have their charms. But I grew up in the land of bar-b-que–Kansas City, Missouri. Now, I don’t know much about my new home here on the east coast, but what I do know is that few people from Philly know much about my home town. For most people around here, KC is one of those generic places in the thousand mile “flyover zone” between here and the west coast. If people have a sense of it, they think of it as a cow town.

Of course, it’s not a cow town. When I was growing up, it had a population of more than 2.5 million people. The stockyards had long given way to 4 professional sports teams, ballet, opera, and world class art museums. That, and we ate pork, not beef. Bar-b-que, to be specific. There were some good burger places, no doubt. Winstead’s made thin, melt in your mouth burgers. Town Topic did the perfect all-night-diner burger. But Kansas City was a bar-b-que town, with pork ribs at the top of the luscious hickory-smoked, mopped, and rubbed heap.

Today, the city’s food landscape has changed. Don’t get me wrong, bar-b-que is still king. But the city has undergone a dining-out revolution, and now there is a veritable royal family of great restaurants that serve excellent contemporary American cuisine, local favorites, and foods from around the world.

Into this mix comes Blanc Burgers + Bottles, a burger place in the Westport neighborhood that opened in 2006. Blanc is an independent boutique-burger restaurant that focuses on quality. Their menu is trim, focusing on burgers, fries, and beers. The beer selection is great, with a variety that is balanced between local, national, and international microbrews. They do a few appetizers and some great “adult” milkshakes (see later).

But the focus here is the burger. Their beef burgers are half-pounders made from a custom blend of tenderloin, ribeye and NY strip steak. They are going for the taste jugular. The buns are baked daily at a local bakery. They make their own pickles. They do hand cut fries and sweet potato fries, and local brew Boulevard Pale Ale battered onion rings. To top the fries, they make their own ketchup, whole grain mustard, and chipotle aioli, all of which are vibrant and flavorful. They do offer bison, pork, turkey, mahi mahi, and lentil burgers, but I didn’t try them, so I can’t help you there.

My wife and I went there on a Sunday evening in June. We got there at 6ish, which turns out was perfect—right before the rush. Blanc’s design is Danish modern–sleek, clean, and cool.

I decide to go basic, so I ordered a “classic”: aged NY white cheddar, lettuce, tomato, homemade pickles, red onion, “made-from-scratch” ketchup and mustard on a sesame brioche bun. My wife went a bit fancier with a steakhouse classic, getting the “au poivre”: pepper-crusted burger, creamy green peppercorn sauce, grilled onions, watercress, on a salt and pepper brioche bun.

In short, the burgers were wonderful. They were rich and full of meaty flavor. They were buttery and light owing to the ample portion of fat, and definitely drippy. Eating a Blanc burger is a full sensory experience.

One nice touch was that the burgers were very balanced. My “classic” (pictured at top of post) had lots of toppings, but the toppings did not overwhelm the meat. I could taste each of the toppings, and nothing stood out too much. The homemade ketchup and mustard seem to be made to share the palate well. The pickles were perhaps the best part: meaty, juicy, and full of flavor, but without such high levels of dill and vinegar flavor that they overwhelm the other flavors. You could still recognize them as recently being cucumbers! Heck, I don’t even like dill pickles and I liked these. And even with all the toppings, the burger still tasted meaty.

My wife, who has no particular devotion to the burger, said that she had never tasted better. The meat was good and it was “drippy in a good way.” The burger was crusted entirely in peppercorns, but the pepper was not as overwhelming as one might imagine. It was flavored nicely, with the pepper adding a bit of bite to cut through the juicy meatiness. The creamy green peppercorn sauce rated a “mmmmmmm.” Finally, the toasted brioche bun was a nice touch. Again, a well-balanced burger, full of flavors, with no element overwhelming the others. She recommends eating only half the burger so you will have room for dessert. Even the day two portion tasted great.

Which brings us to dessert. The only desserts they offer are shakes. We ordered two “Grown-up Milkshakes,” which are intoxicating combinations of Foo’s Fabulous Frozen Custard and various spirits. My wife worked at an ice cream shop growing up, so she has a profound devotion to the milkshake. She ordered a “Sangria”—red wine, vodka, fruit juice, and vanilla custard. I ordered the “Cherry Cordial”, which I don’t remember completely, but included Malibu rum, marschino, some Absolut flavored rum, and chocolate custard. Joyce’s was excellent. It was light, refreshing, and had a wonderful flavor that hinted at sangria. Mine tasted exactly like a chocolate covered cherry, but better. Warming and cooling at the same time. Wow. As my wife put it, it seemed a bit “sinful to have alcohol in a milkshake.” This is no soda-fountain shake.

They also make a beer float—pick any beer on the menu and add frozen custard. That’s what I’m having next time.

The only down-side to the whole experience was that these burgers are rich—very rich. Dripping in juicy meatiness rich. Indeed, they seem to have adopted the “get your hands dirty” aesthetic that is standard at the bar-b-que joints. There is no mistaking that this is beef. I ate the whole thing, but I sure didn’t need to. My wife made a much wiser choice to eat only half of her burger, leaving more room for a milkshake. Not that it stopped me from having one, too.

Both Joyce and I recommend Blanc the next time you are in Kansas City. Even if you’ve come to town for the sole purpose of finding the perfect bar-b-que, its good enough to be worth taking a break from all that pork.

****

Jim is also a respected scholar, having written and presented many trailblazing pieces on religion and the internet, here he is speaking on the topic “Questions About The Implications of Blogging?“

I am thoroughly convinced that places like Coney Island Lunch exist in every town, except the ones I have lived in. It is some sort of bizarre Murphy’s Law hybrid that (mercifully) keeps me from eating like this every day of my life (which would no doubt be shortened by easier access to food like this).  Stereotypically retro, with bustling counter service, a handful of booths, limited menu options and friendly staff, luncheonettes like Coney were a dime a dozen just a few decades ago but are sadly a dying breed in the continued “chaining” of our country.

One of my favorite artists and food bloggers, Hawk Krall, just posted a story about another Coney Island in PA, and a quick Google search reveals a “Coney Island Lunch” spot in just about every nook and cranny of the Keystone State, including the bustling hubs of Erie, Shamokin and Johnstown (where I have personally enjoyed their legendary “Sundowner” – a cheeseburger with chopped onions, “Coney Island” chili sauce, mustard and a fried egg). The Scranton version has been around since 1923 when Steve Karampalis, newly arrived from Greece, started serving hot dogs and burgers to the factory workers and railroad men in this bustling industrial hub.

Truth be told (and man it seems to get murky), this Coney Island Lunch isn’t the same one that Scrantonites would have visited back in the 20′s. The joint we popped into on a recent sunny Sunday opened in 1988. This location, across from the “Mall At Steamtown,” claims direct lineage to the original owner (their grandfather was Steve Karampalis) and the original location a few blocks away – where, coincidentally, you will find a similar restaurant named Coney Island Texas Lunch, which recently reopened after a devastating fire (arson suspected). There seems to be a bit of a turf war in the Electric City over the true “original” and at the risk of adding fuel to that fire, I’m gonna have to side with the folks at the new location (Lackawana Ave) as I’d consider the direct family link the lynchpin in making a decision on who can rightfully claim to be the original.

The first thing that arrived at our table was this heaping serving of gravy fries. They could not have been cooked any better, perfectly crisp on the outside and airy inside, these slightly smaller than steak-fry sized spuds were made all the more incredible by the addition of brown (beef) gravy. Toss on some cheese curds and we’d have poutine, but this is Scranton so none of that French stuff here. To me, gravy fries are the classic diner food staple. I can remember many a post little league game meal with my dad at the now dismantled Vale-Rio Diner in Phoenixville, PA where ordering a bowl of gravy fries was de riguer (there’s that French stuff again, note to self: limit the amount of Fancy Nancy books I read to our 3 year old daughter). Back to the program, the gravy fries were a great start and were quickly joined at the table by the above pictured Texas hot dog and Texas hamburger (left to right in your picture, though you’d be hard pressed to tell the difference before biting in).

When the place is called Coney Island Lunch you can expect an emphasis on “Coney Island Chili,” a traditional no-bean chili (not spicy hot either) made with ground beef, onions, tomato paste and the most popular items from your spice rack. A cauldron endlessly simmers in the storefront kitchen waiting to be heaped on top of a hot dog (Berks brand beef dogs sliced in half if you are keeping score at home) or burger (pretty good beefy patty, though to be honest it really is just a delivery vehicle for the toppings) along with a mound of diced onions and a slathering of Dusseldorf mustard (applied almost artistically, paint brush style during the lightning fast construction phase). Both dogs and burgers are served on the same fresh, pillowy rolls, made by Scranton’s own National Bakery.  Slightly hard on the outside, these buns are sturdy enough to help avoid a complete toppings blowout disaster and ensure that you get every bite of the delicious chili.

As good as our sandwiches were, consensus at the table was that dessert stole the show. A last second gut decision (we were already late to meet some friends, what harm would a few more minutes do) to ask whether the pie was made in-house (they are not, but keep reading for details on where their pies are made) started a discussion which introduced us to the first place on our must visit list the next time we are in NEPA, the Minooka Pastry Shop. We ordered a slice of Pecan Pie and were completely blown away (though we could have probably thrown a dart at the pie list and found another flavor that was just as good). Served ice cold with a healthy dollop of whipped cream, this slice never stood a chance as we tore into it repeatedly exclaiming “can you believe how good this is?” The molasses (and butter and sugar) had melted through the crust before being chilled back to solid creating an almost candy bar like texture to the bottom of the pie. Overarchingly sweet without tasting even mildly syrupy, this was hands down the best pecan pie any of us had eaten and was the perfect end to a great experience at Coney Island Lunch.

A couple of additional random thoughts…”Texas” hot dogs and hamburgers are so named because of the preparation style (grilled then topped with chili, onions and mustard), not because of where they are from…the restaurant is a baseball junkies dream with every available bit of wall space crammed with memorabilia from the local AAA team (formerly the more interestingly named Red Barons, now simply called the Yankees) and various major league teams (oddly no distinct allegiance to any one team as much as a clear love for the game and its icons over the past few decades)…they serve Mr. Pibb (Pibb Xtra), earlier noted in my review of Elevation Burger as a childhood favorite that is all-too-rarely found in restaurants these days…the Steamtown National Historic Site is a stone’s throw from here and is a great take…they have a facebook fan page…I don’t think they’ve been mentioned on “The Office” yet, but no trip to Scranton is complete without some Dunder-Mifflin related sightseeing…there is a Gene Schall model baseball bat in the front window (yes, I am a complete Phillies geek)…they make a really good tuna salad sandwich, too (seriously).

Maybe next time through town we’ll test out the other Coney-spot at the original location (and then come back over here for more pie).

A few people are talking about this place online…just a few – read here, here, here,  here, here, here, here, here, here, here, here, here, here, here, here (the rest of the world still has Crystal Pepsi?  Seriously?  Damn!), here, here, here, here and oh, here.   Holy word of mouth!  Well, if there is one thing legendary Philly party-promoter Tommy Up knows how to do it is get people talking and with his latest venture, the uber-hip restaurant/lounge P.Y.T., it is clear another thing Up can do really well is run a burger joint.

Self-described as a California style burger bar, P.Y.T. as a concept is well thought out and its location in the middle of Bart Blatstein’s Piazza At Schmidt’s is both ideal and logical.  Indoor seating in stylish booths and at the sleek bar will be more popular in colder months, but on a gorgeous day like we had (a rare example of the idea that it is “Always Sunny in Philadelphia”) the piazza-side tables with lime green umbrellas were the place to be.

I modified my P.Y.T. Burger (toppings are key here) and was able to snap a few pics before eagerly diving in to devour  the 1/3 lb.(ish) of beef blanketed (but not buried or overpowered) with a fried egg (preparation nailed – just the slightest bit of yolk ooze), bacon, lettuce, tomato (bright red!), onions, cheese (great melt) and a devilishly sweet onion & mayo secret sauce (note to Colgate – this would make the perfect toothpaste flavor).  The burger was heavily seasoned and cooked around the range I requested, not pegged, but to the rarer which is a 1000 times better than going too far.  The completed burger stacked pretty high, but everything squished together well and was pretty manageable to eat in mixed company.

As good as the burgers are, the P.Y.T. sign also promotes two other strengths of the restaurant.  If the “T: thing” is the burger and the “Y:young” is the music (djs, Steely Dan’s “Kid Charlemagne” was playing as we were leaving – probably not stereotypical but it worked for a Sunday), then “P: pretty” is a really great way to describe the drinks.

With a tip of the hat to the history of the area, P.Y.T. offers cherry sodas (and cherry cokes) mixed special for the under-21 set (and or those feeling a bit guilty about imbibing so early in the day).  For those old enough there are adult milkshakes that may become the calling card of the restaurant.  Offered in 3 varieties they were the perfect mix of ice cream pleasures and alcoholic zing….. my “Jack Rabbit Slim” vanilla shake, spun with a healthy mix of Maker’s Mark, was impossibly simple yet incredibly complex in taste.  Not overpowering or “boozy,” the shake was light and airy and instantly brought smiles to our faces.

Brunch ended with strawberry mojitos and that warm and fuzzy glow of a great meal shared in good company.

Up’s place is still in soft-open mode and the addition of a POS machine and a few more weeks with the layout of the joint may help the flow.  I truly appreciated our server’s enthusiasm for the menu.  I gotta say, I love it when the wait staff is as excited about what you are ordering as you are.  It is clear Up (and his team) spent some time in training making sure that the staff understood it is ok to be themselves.  P.Y.T. is to a degree about the scene and the servers fit the part straight from central casting, but everyone we came into contact with had a personality, a smile and enthusiasm for what they were doing – that is rare and is a testament to Up and his history creating a vibe.

Thanks to Jess from Philly’s favorite burger blog  Fries With That Shake for inviting me to the special food blogger tasting and “E” from Foodaphilia for the great conversation.

I first posted about Elevation Burger way back in February so needless to say the anticipation has been building for a while on this one…and I am happy to report that Elevation Burger did not disappoint.

With a mantra of “Ingredients Matter,” what many have dubbed the “healthy Five Guys” opened their first store here on the outskirts of Philly over the 4th of July weekend.  It took me a whole 2 days to get down there thanks to holiday festivities but lunchtime Monday was destined to be all about Elevation Burger.

Four of us from work headed over and I was not surprised to run into another burger-loving friend already waiting in the short queue ahead of us.  Word seems to have spread fast as they had a decent lunchtime crowd already for their first work-day service.

I opted for the Cheeseburger, as opposed to the Elevation Burger (1 patty vs 2 patties) and was presented with one of the best upsell attempts I have ever heard…”We find men are more satisfied with the Elevation burger (double) as opposed to just the single.” Ah-hem.  Innuendo aside, I still stuck with the single burger (a rare show of restraint) in order to justify getting a side of fries and a soda.

As you can see from the picture, the burger itself is aesthetically pleasing.  It is clear that they spend a lot of time training their staff to present the product well and I appreciate when a burger joint does that (ex: Shake Shack or In-N-Out) as opposed to just slapping together ingredients.  I ordered my burger with lettuce, tomato and “Elevation Sauce” which I was told was a creamy, light tomato sauce.  Either an homage to INO or even Big Mac sauce, I found that the sauce really didn’t add too much flavor to the package.  It didn’t distract or ruin the taste, just didn’t add that much. To be honest, that is my only complaint.  The burgers at Elevation are 100% organic, grass-fed and free range and you definitely can tell that something is different about the patties.  Well seasoned and served on a squishy bun with a nice hunk of cheddar cheese (non-processed!) my cheeseburger was a winner.  The best part may have been the complete lack of that icky, weighed down feeling (strangely enough this was a negative factor for my co-workers).  The absence of greasiness meant no strong desire for an afternoon nap which could help productivity back at the ranch.

As good as the burger was, I have to say the fries are even better.  Fresh cut shoestring style and crisped up perfectly in 100% olive oil (no trans or saturated fats), these were probably the best fries I’ve had in a long time and everyone in the group agreed they were the highlight of the meal.  A side order was enough for 2 of us to split, though in the future I’d easily order one side just for me because they were that good (perfectly salted, each one tasted like that idealized vision of a McDonald’s fry we conjure up but have only ever experienced maybe once or twice in our lives).

Bonus points for Pibb Xtra as a fountain selection.  Having spent time growing up in the south, seeing Pibb Xtra, which is the “new” name for “Mr. Pibb,” triggered lots of nostalgic memories.  And despite Mitch Hedberg famously maligning Pibb’s lack of advanced education (“Mr. Pibb is a poor imitation of Dr. Pepper. Dude didn’t even get his degree.”) I’d choose it every time over the much fizzier Pepper.

The menu also features fresh-scooped ice cream milk shakes made with Blue Bunny ice cream.  I didn’t have one, but they were hand-dipping a lot of them and I am sure I’ll get around to that at some point (maybe Jess @ Fries With That Shake will beat me to it).

Located half-way between my work and home I am going to have to try hard to avoid filling up one of their “7 Club” cards each week.  Congrats to the team that has been working so hard on getting this location open and good luck to them keeping the steady stream of people coming.  Keep delivering a good product and they will (and the demos of this area seem ideal with a Whole Foods and Trader Joe’s in short driving distance the health-concious bent should play well).

Over 25 burger recipes are featured ranging from the uber-healthy (beef and bulgur burgers) to the truly decadent (stuffed burgers with gorgonzola and smoky bacon).

Nutritional info is provided (and thankfully placed strategically so it is easy to ignore) as are diet keys which help point you to offerings that may/may not fit into your diet (you’ll be happy to know that Sliders are good for those who are “sugar conscious”).

One of the best features (though not burger specific) is called “On Hand” which allows you to type in up to 3 ingredients you have “on hand” and then suggests recipes in the library based on that.  Pretty handy to have when you are scraping the refrigerator bottom before shopping day.

We’ll be testing out the slider recipe soon and probably checking in on the app while out shopping to see what we can create.

Whole Foods annual “Buck A Burger” sale ends tomorrow (July 7th) I think.  We loaded up and cooked off some of their bacon and blue cheese burgers for lunch yesterday (tweet – Rounding out a weird weekend with some Bacon & Blue Cheese burgers from Whole Foods Buck A Burger sale. http://twitpic.com/9eezw10:41 AM Jul 5th from TweetDeck ) – pretty tasty.

ps:  If you are a budding iPhone app designer and are interested in helping create the burgatory iPhone app (and enjoy working for free) drop me a line…we actually do have a neat idea!

Plus, interesting story in the Wall Street Journal about Twitter Imposters, the last place I expected to read about Elevation Burger…weird tale though -> read full story here or excerpt below.

At Elevation Burger, a seven-outlet chain owned by Elevation Franchise Ventures LLC, a vendor in March found an unauthorized Twitter profile with tweets promoting rival Z Burger. Hans Hess, Elevation’s founder and chief executive, complained to Z Burger and Twitter, which later suspended the profile after a letter from Mr. Hess’s lawyer.

Kenny Fried, a publicist representing Z Burger, says owner Peter Tabibian created the Elevation Burger profile on Twitter, as well as profiles in two other competitors’ names, “to be creative and fun in promoting Z Burger” and didn’t intend to be malicious.

Mr. Hess calls the stunt “extremely unprofessional.”

Old stuff below:

Just a quick note to say the sign went up yesterday! Can’t be too much longer now. Lots of activity over the past few weeks means hopefully they will be open before the end of the month. Will update with pics for those interested via the Twitter feed later today.

Read my Elevation Burger post from February here.

If this place is half as good as I am anticipating I am going to have to alter my route home from work.

Sunday night is burger night around the house and this weekend’s version was inspired by a viewing of a PBS The American Experience episode about Buffalo Bill Cody, which when trying to cook and tweet at the same time somehow morphed into a reference to Dabney Coleman’s early 1980′s sitcom Buffalo Bill (see tweets here – heck, sign up to follow if you wish).

What made these burgers even more special was that the beef and bacon were procured from our local farmers market.  In most parts of the North East farmer’s market season has just kicked off and that is great news.  Within walking distance of our house are a bevy of delicious, seasonal options produced and sold by the person behind the till.  Stories, suggestions, recipes and heart are all within easy reach of the consumer and we are all a bit better for taking the time to slow down and interact on a more personal level with our food and those that grow it.  Of course these markets are famous for their veggies but we have found that many offer great quality meats as well.  Whether “farm-raised,” “grass-fed,” “organic” and/or “natural” meat, options abound and include not only beef from cows, but good quality bison and small-batch bacons.

Not so much a recipe on this one…more a parts list:

Bobby Flay calls his version a Cheyenne Burger.

Carl’s Jr.’s call it a Western Bacon Cheeseburger.

Dabney Coleman Fever movie on YouTube (kiss 8 1/2 minutes of your life goodbye before clicking)

“Bald guys like me don’t get famous, we’re just happy to get work.”

Fresh from the road playing the role of Elwood P. Dowd as part of the touring company for Mary Chase’s Harvey, Jon Menick’s agent arranged an audition for “something.”  The intentional ambiguity of the agent’s statement would portend a lot of the secrecy which surrounded this second part of the campaign.  With so much on the line (money-wise), finding an unknown actor and then keeping his identity a secret until the right time was critical.  Menick’s acting ability and lack of national presence helped him secure the role of Herb, and Menick shared with me some of the planning that went into fleshing out his character.

The venerable Vangie Hayes from J Walter Thompson financed a trip for Menick to research the details of his character’s life, and with $3k in hand he ventured to his home state of Wisconsin to “find Herb.”  And if you were looking for a character like Herb in America’s Dairyland, you’d probably find him exactly where Menick did…

“I went to Wisconsin and lived in a cheese factory for 3 days while I developed the Herb character.  I came back with a photo album detailing the life of Herb.”

Who he was, where he worked, even his girlfriend’s name (Bonnie if you must know) were all details Menick brought to life during his trip to Wisconsin and he packed these particulars along with 2 sets of “Herb clothes” on his journey across North America.

Herb’s first stop?  NBC’s Today Show for a coming out party and his “first taste” of a Burger King Whopper.  Of course, this wasn’t Menick’s first Whopper…

“I was eating at Burger King before the campaign and I continue to eat there to this day.”

In fact, burger infatuation started early for Menick.

“When I was a kid we had a grille (burger joint) in our town that made hamburgers to die for.  It makes my mouth water just thinking about them.”

“In high school they served burgers at lunch…I think I had burgers there 180 days a year.”

“To this day I eat hamburgers at least twice a week.”

Eating burgers was the last thing Menick could do as he was whisked across the continent, hitting 60 restaurants in 25 days as part of the contest portion of the campaign.  The premise was this – Herb would go into a Burger King restaurant and the first person to recognize him would win $5k (the local franchise operator had the option to kick in more money if they wished and some folks won $10k for identifying Herb).

“I had a contest official on my arm and he would determine who the first person was.”

This of course wasn’t without some bit of controversy as a 1986 lawsuit filed in Alabama would prove.  State lawmakers angered by the company’s decision to disqualify a 15 year old from winning a $5k prize (and instead offering it to his 16 year old friend) because he was didn’t meet the age requirements listed in the company’s contest rules threatened to invoke remedial legislation.  Time magazine’s story of these events features one of the greatest political quotes of all-time from then State Senator Mac Parsons, who in describing Burger King’s actions noted:

“I feel what Burger King did was as bad as what the Grinch did when he stole Christmas.”

thereby invoking the actions of one fictional character to describe the actions of another fictional character.  Mac Parson’s still serves the residents of Alabama as a Circuit Court Judge.

Part 3 of the interview will be posted shortly.  I will announce the post via twitter @burgatory or if you’d like me to email you when it is posted, send me an email with the subject “I gotta have more Herb!” to burgatory@gmail.com.  You’ll get a one-time email from me – that’s it!  No spam, just a heads up when the next part of the story is posted