We’ll be posting much more info in the days to come, but for now feast your eyes on the delicious dishes and tasty beer pairings that our intrepid chefs put together for today’s wildly awesome cook-off:

Chef Giuseppe Tentori of BOKA
Black mole-infused pork belly, quince sauce, bacon and semolina gnocchi
Beer: Brasserie à Vapeur, Pipaix-Leuze, Belgium. Vapeur Cochonne

Sous-Chef Nathan Sears of VIE
Fresh bacon boudin blanc, braised lentils, butternut squash aigre doux, grilled onions, pickled garlic and rye breadcrumbs
Beer: Brasserie à Vapeur, Pipaix-Leuze, Belgium. Saison Pipaix

Chef Chris Pandel of THE BRISTOL
“Breakfast Braciole” – house cured alderwood-smoked bacon, with house made maple-sage breakfast sausage, braised greens, and hard-boiled egg. Braised, sliced and served with maple scented juices
Beer: Private Weissbierbrauerei G. Schneider & Sohn GmbH, Kelheim, Germany. Aventinus

Chef Michael McDonald of ONE SIXTYBLUE
Chicken-fried bacon on a pretzel bun with a garlic chili mayo with bacon fries
Beer: Weissbierbrauerei Hopf, Miesbach, Germany. Hopf Spezial Weisse

Chef Patrick Sheerin of THE SIGNATURE ROOM
Fresh bacon in the style of carbonara, includes pasta, bacon, belly, guanciale, pecorino romano and eggs
Beer: Brasserie St. Feuillien, Le Roeulx, Belgium. St. Feuillien Saison

Chef Rick Gresh of DAVID BURKE’S PRIMEHOUSE
Bacon apple fritter, reverse pigs-in-blanket, bacon fun dip
Beer: Primehouse Bacon Beer

Chef Jason Paskewitz of GEMINI BISTRO
“Belly Up Breakfast” – Glazed pork belly, over-easy quail egg, buttermilk blini, apricot syrup
Beer: Brasserie Lefèbvre SA, Rebecq-Quenast, Belgium. Blanche De Bruxelles, Witbier

Chef Gilbert Langlois of CHALKBOARD
Vanilla-bacon ice cream with caramel-lard swirl, bacon crumble and maple-sage infused gastrique
Beer: Brother Jacob, New Holland Brewing Company, Holland, Michigan
(Alternate pairing: New Holland Charcuterie Rye)

Chef Troy Graves of EVE
Pumpkin-bacon-waffle with pomegranate-glazed pork belly, infused with maple syrup and bacon
Beer: Brouwerij Van Steenberge N.V, Ertvelde, Belgium. Monk’s Café Flemish Sour Red Ale

Chef John Manion of GOOSE ISLAND CLYBOURN BREWPUB
Swan Creek Farms bourbon barrel bacon, frijoles charros, carrots and chiles ‘en vinagre’
Beer: Goose Island Brewery, Chicago, IL. Smoked Bock