Q+A with Celeb Chef Josh Capon and Tony Luke Jr. About #Peptocopter

Over the weekend P&G launched #Peptocopter at Six Flags. Peptocopter will help guest who has overindulged in the park food to get back to the fun at Fright Fest. I was invited to attend on behalf of P&G’s Pepto-Bismol, so I could sample Frank’n Bacon Funnel Dogs as it makes its nationwide debut. While there, I got a chance to sit down and chat with the hosts of Spike TV’s Frankenfood – Chef Josh Capon an accomplished chef in NY city and owner of Lure NY, Lure SB, El Toro Blanco, Burger & Barrel and Bowery Meat Company and his co-star Tony Luke Jr.  owner of Philly’s Tony Luke’s Cheese steaks. Chef. Capon and Chef Luke Jr. were challenged to create their own Frankenfood to be served exclusively at Six Flags Fright Fest.

Chef. Capon and Chef Luke Jr. chatted with Afropolitan Mom to address their partnership with Pepto-Bismol.

Q+A with Celeb Chef Josh Capon And Tony Luke Jr.

Q: What inspired you to create Frank’n Bacon Funnel Dogs?

Chef Capon: It was important to tie into Six Flags Adventure as well as Pepto. Coming off Frankenfood, funnel cake was one of my favorite things,  and Candy Bacon is one of Tony’s favorite thing ever. It’s very easy to carry around and Tony likes food on stick.

Chef Luke, Jr.: Hot Dogs are one of my favorite things. Candy Bacon is one of my favorite. We knew we had a winner with the Frank’n Bacon Funnel Dogs. They’re a little sweet, a little savory. Frank’n Bacon Funnel Dogs screams six flags and after 20 of them you will be screaming for Pepto. Besides, there aren’t enough food on a stick.

Q: What’s in the Frank’n Bacon Funnel Dogs?

Chef Capon: A Hot Dog dripped in Funnel Cake Batter, wrapped in 3 strips of Candied Bacon with brown sugar, drizzled with maple syrup and powdered sugar. I think at the end of the day it’s great to be able to create something that’s credible, worthy and delicious. Hopefully it’s something they carry forever.

Chef Luke, Jr.: Creating this food was really a labor of love for the park and everyone involve including us. I think that’s what comes out, when you really enjoy what you do and love working with the people you’re working with. The great thing too especially with us in creating this food, everyone just wanted to make something good.

Q: What are your favorite fall dish?

Chef Capon: My favorite fall hmm, I think when fall comes it gets chilly. It’s nice to get into braised meats and vegetables. Not sure just food but the cooking methods. You go from grilling in the summer time to a little bit more braising into fall and winter. I think it’s kind of nice, a heavier favor.
Chef Luke, Jr.: Roasted Chicken maybe for me. Little sweet potatoes.

Q: What are your favorite cooking gadgets?

Chef Capon: A great pepper mill is often overlooked. When I go to someone’s house and they don’t have a pepper mill chances are I will send them a pepper mill when I leave. So next time I cook there at least they will have a pepper mill and kosher salt. I love a good micro plane, a good peeler is always very important, sharp knives obviously.

Do you have any favorite restaurant in NYC besides yours?

Chef Capon: (Jokingly) I don’t eat at any other restaurants besides mine. How could you ask me such a question? You know, the greatest thing about New York right now is that there are so many restaurants and I’m sure the same thing goes for Philly. It’s really what you’re in the mood for at that time. Lafayette opened up which is great, my buddy at (inaudible) social which is good. Michael White’s Marea where I think I sent Tony once is unbelievable. Bar Primi just opened up which has some unbelievable pasta. We’re very lucky to live in such great cities, where you can have any thing you want, whatever it is.

Pepto-Bismol with Chef Josh Capon and Tony Luke Jr. from the Spike television show “Frankenfood” help park goers who overindulge in delicious park food enjoy the thrill of Fright Fest by fixing stomach troubles fast at Six Flags Great Adventure in Jackson, N.J. on October 11, 2014. (Charles Sykes/AP Images for Pepto-Bismol)

Q: Why did you choose to partner with Pepto-Bismol?

Chef Capon: I think for me sometimes being a chef I’m constantly tasting different food all day long.  After a while when you’ve taste so many thing, it catches up with you a little bit and sometimes you do need that fast relief to get on with the rest of your day.

Chef Luke, Jr.: For me it’s easy. Growing up I’ve only had Pepto-Bismol. That was always the go to for an upset stomach because look – everyone overindulges and that’s usually the first thing that I grab, so to be a part of that was great for me because I truly believe in this product. I think it’s amazing. This is such a great product to be a part of because as soon as you start to feel it and you take it you’re good to go.

Q: Any last words?

Chef Capon: We just want to thank everybody. On behalf of Tony and I we really want to thank everybody at Six Flags, Pepto has been great and this is a wonderful day. I will be back.

Chef Luke, Jr.: We’re definitely privileged to add one more thrill to the thrills at Six Flags.

The Peptocopter tour kicked off on October 11 at the world’s largest theme park, Six Flags Great Adventure, and will continue on to Six Flags Great America on October 18; Six Flags Magic Mountain, the Thrill Capital of the World, on October 25; and make a final stop at Six Flags Over Texas on November 1.

The Frank’n Bacon Funnel Dog will be available at select Six Flags parks beginning Saturday, October 11. And if guests overindulge in the tasty food and drink, they will be able to “Tweet for Relief” at the first sign of stomach trouble and have Pepto-Bismol delivered on demand via the Peptocopter street team during designated times throughout the promotional period.

For additional information, please visit www.pepto-bismol.com.

A Huge Thanks to P & G for inviting us to this fabulous event. I had an amazing time hanging out with Mr. Capon and Mr. Luke Jr.. We rode the Nitro Roller Coaster together, screamed and bonded over the sheer awesomeness. They were both humble, down to earth, and all around great guys.