Ryan Farr has become the latest "it" chef (and artisan butcher) to San Francisco's starstruck gourmands. And while his crunchy, porcine chicharrones are dangerously addictive, it's the wieners he pedals at the Ferry Building's Farmers Market (Fridays and Saturdays) that are truly special. What's in them? Except for the bacon, Farr won't say—it's a secret blend. Just get to the Farmers Market before it closes (8 a.m.–2 p.m.) and try the 'ZillaDog, smothered in kimchi, "$$ sauce," scallions, and those chicharrones.