For the Love of Meat! 7 Showstopping Dishes From Great Chefs

Paul Kahan of Chicago’s Publican Quality Meats blended his pork boudin blanc with some escargot, because why not? Even the snail squeamish would enjoy this ultrasavory sausage topped with broccolini, hazelnuts, and nectarine. No Chicago sausage is complete without a beer to pair, like an orange-scented, saison-style Sofie Goose Island beer.

Season 10 Top Chef winner Kristen Kish mashed up American, Korean, and French concepts with her grilled crepes filled with mortadella, comté, and kimchi. It basically tasted like a grilled cheese that had traveled around the globe.

Chicken is the most common meat in a potpie, but instantly upgrade the comfort food by using shredded rabbit, like these guys from Eight K at the Viceroy Snowmass in Snowmass Village, CO.

Forget cake pops: it’s all about the little piggie pops from HOPS Culture in Aspen. They served up one of the most delicious bites of the weekend: kobe beef hot dogs wrapped in housemade pretzels with honey mustard. They were so good, we went to the physical restaurant to order two servings later that night. Here's proof.