Adam Gertler, whose
What’s coming up next on your menu?
Up next I have two new sausages that Dog Haus will feature exclusively. One is Italian-inspired: smoked chicken with fresh arugula, basil and Romano cheese. We're also doing a beer bratwurst made with Firestone Double Barrel Ale. These will be on the regular menu starting in January.
Latest ingredient obsession?
I love making bread at home. I've been nurturing a starter named Sebastian for two years, and I feel like he's finally coming into his own, giving my bread a real “sour” flavor. I get tremendous satisfaction making bread with a nice crumb that contains no commercial yeast. It feels very Walter White. I make a caraway rye hot dog bun for my pastrami dog that I'm really hoping to get into Dog Haus. It's the only way to experience a true Reuben Dog.
What’s your favorite breakfast?
Soft, fluffy, scrambled eggs with lox (added after cooking the eggs, please don't cook the lox) packed into a scooped everything bagel with scallion cream cheese, a slice of tomato and Muenster cheese. It is the height of the Jewish cuisine I was raised with.
Your favorite day off away from the kitchen is ...
I have to say my other job, which is non-food related. I get to talk about cool movies with Sasha Perl-Raver on a show called
What chef has most influenced you?
I know it's not going to be a popular answer among “serious” chefs, but Emeril Lagasse. I discovered Food Network as a freshman in college in 1995. I grew up pretty sheltered, as far as food goes, on
Dog Haus, 105 N. Hill Ave., Pasadena (626) 577-HAUS; 93 E. Green St., Pasadena, ( 626) 683-0808; 410 E. Main St., Alhambra, (626) 282-HAUS; www.doghaus.com.
ALSO:
Chef of the Moment: Adam Gertler is making signature links at the Dog Haus

Adam Gertler poses with one of his signature sausages. (Hayley Murphy)