Chefs Come Together For One Of Their Own

In the Triad today, artisans, chefs, and purveyors from more than twenty local restaurants are banding together over hot dogs. They're firing the grill, taking orders, and spreading on the fixins “all the way” at Skippy's Hot Dogs to help raise funds for its ailing owner.

For many Winston-Salem hot dog lovers, Skippy's has been a dream come true: Nathan's All-Beef franks, grilled pretzel rolls, fresh toppings, and hand-cut fries. So when word got out about a sign on the door of Skippy's that read “Closed Until Further Notice”, the words sent chills down the spines of die-hard fans throughout the city.

After fourteen years, Skippy's, with its signature twisted pretzel roll buns has become a downtown institution. So has the shop's owner, the tall, skinny, bald headed grill chef, Mike Rothman.

When the news came out that Rothman had been diagnosed with brain cancer, Sweet Potatoes restaurant co-owner Vivián Joiner empathized immediately.

"For him to have to just close up shop just very suddenly, it's a hard thing for a restaurateur to do. It is our life's blood, our restaurants, and for him to have to just walk away from it. As a small business owner you just don't have a lot".

So, to help defray Mike's enormous medical costs, Joiner and a group of restaurant owners hashed out a plan. They'd manage Skippy's for one week, running the business while Rothman recuperated, and then donate the proceeds to his cause.

The doors re-opened on Saturday, April 23rd, and the response from the community was immediate. Customers lined up out the door of Skippy's and down the block for a chance to contribute. Dozens of volunteers took orders, and delivered hot dogs and fries. Several local food suppliers provided the food at no cost.

Retired Sara Lee manager Sandy Browder mans the door and keeps the orders flowing. He says he's been moved by the generosity being shown by people of all walks of life.

"People will buy a hot dog for four dollars, pay with a twenty dollar bill and say 'Keep the change!' Everyone wants to do what they can to help Mike. And from what I hear, Mike is very appreciative."

The wait for hot dogs can be long—up to 45 minutes during peak hours—but there's not a hint of anger or frustration in this crowd. Undoubtedly some of that goodwill is in honor of the occasion and the coming together of the community for a cause. Another reason is simply that, when those hot dogs arrive, they're darn good.

Ellen Hendricks agrees. She says she's been to Skippy's three times already this week, and has plans to return this weekend.

"Skippy's was probably the best hot dog I've ever had, and that pretzel bun was just amazing! On a normal hot dog, the bun is just sort of a throw away. It's just the thing you use to hold the hot dog. But with Skippy's, the bun was part of the meal!"

As a fellow restaurateur, Vivián Joiner appreciates the care that Rothman took to prepare each bun.

"That pretzel recipe is something that he had honed for a long time. He got the recipe from an old man. He apprenticed with him, developed and streamlined that recipe over many, many years, and that pretzel bun was great!"

The famous grilled pretzel roll hot dog bun is the one thing missing from the menu this week. Vivián Joiner says it was an intentional decision on the part of the community of chefs, and she admits that some customers have expressed their disappointment.

Joiner gets a little emotional as she summons up her most hopeful voice and says, "The pretzel will return, if Michael is able to return."

Mike's Week at Skippy's continues through Saturday, April 30th.