This information is for those who already have tickets.  The event is SOLD OUT.  Do not come if you do not already have tickets.

Those of you who already have tickets to Baconfest Chicago should have received a confirmation e-mail with pertinent details, but in case there are questions, here is some general information.  (e-mail seth@baconfestchicago.com if questions).

Location:
UIC FORUM
725 West Roosevelt Road
For directions, see: http://www.uic.edu/depts/uicforum/directions.shtml

AND TO BE 100% CLEAR, Baconfest Chicago 2012 is happening at the UIC Forum (not the UIC Pavillion).

When should we show up?

That depends on which session (Lunch or Dinner) you purchased tickets for and if they are VIP or General Admission.  You should definitely make sure you have your tickets to confirm when to attend.  Here is the schedule:

10:30am – VIP and General Admission check-in desks are open for the LUNCH SESSION.

11:30am – Doors open for LUNCH SESSION VIP ticket holders.

12:30pm – Doors open for LUNCH SESSION GENERAL ADMISSION ticket holders.

3:00pm – LUNCH SESSION ends.  Event is closed.

4:30pm – VIP and General Admission check-in desks are open for the DINNER SESSION.

5:30pm – Doors open for DINNER SESSION VIP ticket holders.

6:30pm – Doors open for DINNER SESSION GENERAL ADMISSION ticket holders.

9:00pm – DINNER SESSION ends.  Event is over.  (Come to the after party at the Cobra Lounge).

Some Tips:

1.  BRING YOUR TICKET AND YOUR GOVERNMENT-ISSUED PICTURE ID – We need to see your ID for two reasons: We will be checking IDs against names on tickets and we will card hard for drinks at the fest.  If you cannot demonstrate that you are of legal age, you will not drink.

2.  WHAT IF MY NAME’S NOT ON MY TICKET? – If somebody else bought your ticket and didn’t put your name on it, please be with them when you go to check in.  We will not be able to check in anybody whose name is not on their ticket unless the purchaser is present.

4.  BRING CASH FOR THE EXPO- Your ticket includes tasting portions from the Guest Chefs, samples from the vendor expo, as well as drink tickets for beverages from our assorted booze sponsors.  BUT you are going to want to buy stuff from the amazing bacon-vendors, I G-U-A-R-A-N-T-E-E!  And bring smallish bills – some vendors will have credit card processing but the expo is primarily cash-only.

5.  WEAR COMFY CLOTHES  - and clothes that you won’t mind terribly if some one bumps into you and spills bacon grease on you.  We’re sold out.  There are gonna be a lot of bacon-crazed freaks running around.  Not saying you need to wear a Hazmat suit or anything – but you know what I mean.  Dress is casual.  Wear COMFY SHOES – it’s a milling around eating and moving kind of event. We do have high boys and some chairs, but it is NOT a sit-down dining situation.  Wear whatever you’ll be comfortable standing and moving in for your time with us.

6.  BRING CANNED FOOD for the Greater Chicago Food Depository Food Drive.  Those who donate food will be rewarded with free raffle tickets.  The more non-perishable food you bring, the more raffle tickets you’ll receive.  If you don’t bring food, you can also buy raffle tickets for cash. And the raffle prizes are INCREDIBLE! More info here: http://baconfestchicago.com/raffle2012

Other Recommendations

PARKING:  Ample parking is located in a pay lot two blocks west of the UIC Forum at 1135 S. Morgan St. Lot 5. ($9)  http://g.co/maps/4y77t

PUBLIC TRANSIT:  Options are plentiful.  The Blue line stop is (UIC HALSTED) and the Halsted Bus stops right at the corner of Halsted and Roosevelt.

See you Saturday!!!!!

Love,

Andre, Michael and Seth
www.baconfestchicago.com
facebook.com/baconfest
twitter.com/baconfestchi

The voters have spoken.  The poll is closed.  We are pleased to announce the winner of the 2012 Bacon Poetry Contest.  Congratulations to Ryan Myers.  His piece The Quantum Dance has been elected winner. We’re please to award him with two tickets to Baconfest Chicago on April 14th 2012.  A big huzzah to the other five finalists.  I’ve said it before and I’ll say it again:  judging poetry is very subjective and in our eyes, you are all winners.  But as they say in Highlander “there can only be one” – and for 2012, his name is Ryan Myers.  Enjoy his poem below (as well as the other five finalists.)

Thanks Bacon Nation for your enthusiasm for this contest.  Baconfest Chicago is three weeks from Saturday!  We are E-X-C-I-T-E-D.

Andre, Michael and Seth

*

The Quantum Dance
© 2012 by Ryan Myers

Work.
Traffic.
Family.
All a waste of my precious time.
Every minute I spend away from my porcine mistress, agony.
The experience of the human condition is merely what one must endure between bacons.
I am Schrödinger’s diner, caught in a superposition of states, always simultaneously eating bacon, and not.

I dance the pork belly ballet.

She calls to me, my pancetta princess.

She calls to me, from beyond the vegetable veil.

I hear her. I long for her salty, smoky embrace.
To live without bacon, is not to live.

I love you, bacon.

*

THE OTHER FIVE FINALISTS

Swine?, she said.
© 2012 by Dan Alfonso

Swine?, she said,
as I began to lay the strips in the pan.
Interesting, I thought,
this could be a chance
for me to find out.

All my life I have searched
yet never have found.
From the time I was young,
I have been intoxicated by that smell.
That sound.

That crackle, that sizzle.
It’s calling to me.
Would it call to her too?

As I anxiously arranged the pieces,
and dried off the grease,
the pounding of my heart,
it would not cease.

As I passed her a plate,
she refused to partake,
I had realized then,
she had been a mistake.

*

The Vegan – A Baconfest Poem
© 2012 by Shawna Katie Bohn

Once upon a morning dreary, in my bathrobe, wan and weary,
I stood and gazed forlornly at my open icebox door.
There was no breakfast for the makin’, no smoky hardwood bacon,
And it seemed that I would soon be schlepping towards the corner store.
Schlepping sadly to the store.

But then there came a tapping, an annoying kind of rapping
On the wooden frame that stands around my humble kitchen door.
‘Twas my pink and chubby neighbor, come to ask of me a favor,
Come to borrow almond flavor that he knew I had in store.
Only this and nothing more.

“What’s the worry?  Why the hubbub?” asked the portly little cherub,
As he watched me grab my house keys and walk ‘cross the kitchen floor.
I explained I had no bacon, and the toll that it was takin’
As I gave him almond extract and I showed him towards the door.
Showed him firmly towards the door.

“That’s no problem, said my neighbor, “You can get the same great flavor
From the tofu products you can buy at any health food store.
We vegans really love it, and you too will be fond of it,
Really, going without bacon is not that much of a chore.
Not too terrible a chore!”

“Ye Gods!” I spat and sputtered, and some expletives were muttered
As I wrestled with my neighbor like a warring Carnivore.
In a rage I hit and pounded , until suddenly astounded,
I saw a curly, porcine tail slip out onto the kitchen floor.
‘Twas a pig! And nothing more.

An hour later I was sated, with my bacon crave abated,
And I never even had to journey to the corner store.
My freezer now is packed with pounds of bacon, neatly stacked
Enough to last through summertime, and maybe even more.
And my neighbor?  Nevermore.

*

Red in tooth and claw
© 2012 by Richard Gricius

Lines that turn and bend
Striping across night black iron
Red and white and every color in between

A pop. A sizzle. That slow, slow, burn.
Languidly melting, releasing into air
Scent and flavor and memory

Feel the hunger, rising, growing
The teeth to tear, the senses feasting
Primal and beastly and human and whole

Sweet release that heralds the salty bite
Canines flashing in feral grins
We finish and feast and wait for more

*

Bacon: The Air I Breathe
© 2012 by Matt Grimsrud

Wouldn’t it be SUPER
If in every DINER
A HOLLOW MAN could be filled
With bacon nicely grilled?

You say, what a dumb rhyme
Diners grill bacon all the time
So I’ll explain what I mean
And you’ll see what WILD THINGS we dream

May be MURDER IN THE FIRST
To quench another’s thirst
With a bacon grease tumbler
Might as well serve QUICKSILVER

But A FEW GOOD MEN are we
We’d serve ourselves, not thee
THE RIVER WILD of grease, into us it would go
If we become FLATLINERS, we reap what we sow

On bacon ’tis a meat part, too
Our CRAZY, STUPID, LOVE for it is strange but true
The taste brings TREMORS, shakes us to our core
Yet from it we glimpse THE BIG PICTURE, feel totally secure

How much bacon per meal would be right?
We could play HE SAID, SHE SAID, be up all night
WHERE THE TRUTH LIES, I do not know
Let’s settle on a number-titled film, get on with the show

FORTY DEUCE ounces apiece
Should bring us a moment’s peace
This theme has been awkward, a pain in the ass
We’re getting lazy, we’ll close with X-MEN: FIRST CLASS

NOTE:   THIS POEM CAME FRAMED IN A KEVIN BACON PHOTO COLLAGE.

*

True Love
© 2012 by Sarah Johnson & Chad Phillips

Single gals come gather round;
I’ll tell you how true love is found.

You try so hard to meet Mr. Right.
Sometimes you fail; try as you might.

Dating – blind, speed, online you’ve tried a few.
Oh what’s a gal supposed to do?

Why cover yourself with the scent of flowers
When another scent has much more power?

The secret is…c’mon don’t you know…
Bacon’s the only way to go!

To make his heart skip a beat,
Entice him with this salt cured meat.

When given the chance to feed a man
Serve bacon and he’ll melt in your hand.

With pancakes, waffles, gravy, eggs or toast,
Club sandwiches, burgers; whatever he likes most.

In other odd settings, like with chocolate or ice cream,
The fantastic pork flavor is every man’s dream.

So if you are ready to find the man who’s “The One”
Simply change your profile to “Must Love Bacon”!

We are pleased to announce that Baconfest Chicago veteran Templeton Rye Whiskey will be joining us a Liquor Sponsor for Baconfest Chicago 2012, April 14th at the UIC Forum.

They’ll be unveiling the world premiere of a new cocktail consisting of Templeton Rye Whiskey (of course), Orange, lemon, simple, Antica carpano vermouth and orange oil.  Name T.b.d.

Templeton Rye Whiskey and lots and lots of Bacon!  A match made in porcine heaven.  Thank you to Michael Killmer and the entire Templeton gang for their continued support!

More about Templeton Rye below.

*

Templeton sponsored Baconfest Chicago Satellite Dinners at both CHALKBOARD RESTAURANT, THE SOUTHERN and HEARTY RESTAURANT.

Follow Templeton on Facebook and Twitter

About Baconfest Chicago:

On April 9, 2012, 3000 ticketed guests will come together at the UIC Forum to celebrate bacon at the second annual Baconfest Chicago.  Over 100 celebrated chef-sponsors will provide tasting portions of creative bacon-inspired dishes.  An assortment of liquor sponsors will provide bacon-themed beverages to compliment these dishes.  Over twenty bacontrepreneurs will sample and sell bacon merchandise in the Baconfest Vendor Expo.  The event will feature the presentation of the Golden Rasher awards, the “Oscars” of bacon.  The Greater Chicago Food Depository will run a non-perishable food-drive at the event and will receive a portion of the ticket proceeds.  More information about the event and the organization can be found at www.baconfestchicago.com.  And follow us on Facebook and Twitter.

Greetings Bacon Nation,

We at Baconfest Chicago are pleased to welcome back Molly Schemper and FIG CATERING as the Official Catering Sponsor of Baconfest Chicago 2012 on April 14th at the UIC Forum.

What does this mean?  Think about it – coordinating resources for over 100 chefs, 30 vendors and sponsors plus 3000 guests!  In the words of the immortal Donna Summer: “She works hard for her money… so you better treat her right!”

We at Baconfest are thrilled to have Molly and the FIG Team back with us for their FOURTH straight year.  They’ve been with us since the beginning, showing their true commitment to and belief in the dream that is Baconfest Chicago.

Read about them below and love them as we do!

About FIG CATERING:

FIG Catering doesn’t aim to be the biggest, the fanciest, or the hippest caterer in Chicago – just the right creative, personal service-oriented caterer to serve up fantastic food for your intimate gathering.  They’re flexible too.  Want Local or organic?  Vegetarian?  Ethnic?  Exotic?  FIG CATERING is at your service.

They offer small event catering services for groups from 2-150, providing amazing food in your home or in a recommended venue perfect for your event.

At the office, tired of “bored room” trays from the deli? Get imaginative corporate catering from FIG.

Maybe you do want to cook, but don’t know where to start – how to put together a menu or execute the great ideas you have.  You could watch the Food Network and learn how to “bam” with the best of them, but if you really want to learn the essentials of memorable meals – tools, techniques, ingredients – have FIG show you how.  They offer individual, group, and even kids’ cooking classes.  (Something new and fun for your book club, or a birthday party?)

To find out more about their amazing offerings, visit FIG CATERING and visit their FIG FOOD BLOG.

Contact Molly Schemper
info@figcatering.com

or phone 773-793-1035

1850 S. Blue Island Ave.
Chicago, IL 60608

Pictured:  Nicole Banks, Andre Von Baconvitch, Molly Schemper, Michale Griggs and Seth Zurer.

About Baconfest Chicago:

On April 14th, 2012, 3000 ticketed guests will come together at the UIC Forum to celebrate bacon at the second annual Baconfest Chicago.  Over 100 celebrated chef-sponsors will provide tasting portions of creative bacon-inspired dishes.  An assortment of liquor sponsors will provide bacon-themed beverages to compliment these dishes.  Over twenty bacontrepreneurs will sample and sell bacon merchandise in the Baconfest Vendor Expo.  The event will feature the presentation of the Golden Rasher awards, the “Oscars” of bacon.  The Greater Chicago Food Depository will run a non-perishable food-drive at the event and will receive a portion of the ticket proceeds.  More information about the event and the organization can be found at www.baconfestchicago.com.

Baconfest Chicago is proud to announce EVENTBRITE as the Official Ticketing Sponsor of Baconfest Chicago 2012.

Eventbrite thinks events are awesome.

They believe that anyone can be an event organizer.  That’s why they created tools that make it easy to sell tickets to all kinds of events — whether it’s a photography class or a sold-out concert, an inspiring conference or an air-guitar competition. With Eventbrite, organizers can create a customizable event page; spread the word with social media; collect money; and turn visibility into attendees and sales.

Eventbrite is for anyone planning or attending an event.  They empower event organizers to become more efficient and effective when bringing people together. And people everywhere are searching Eventbrite to discover great events that matter to them.  Join their community of attendees and organizers who come together for the magic of the live experience.

For more info on Eventbrite, contact Sara Altier – Chicago’s Event Evangelist, at sara@eventbrite.com or visit their website at www.eventbrite.com

Sign up for the BriteChicago Newsletter!
Get $20 towards your first event!

http://www.facebook.com/EventbriteChicago

http://twitter.com/BriteChicago

http://blog.eventbrite.com/

About Baconfest Chicago:

On April 14th, 2012, 3000 ticketed guests will come together at the UIC Forum to celebrate bacon at the second annual Baconfest Chicago.  Over 100 celebrated chef-sponsors will provide tasting portions of creative bacon-inspired dishes.  An assortment of liquor sponsors will provide bacon-themed beverages to compliment these dishes.  Over twenty bacontrepreneurs will sample and sell bacon merchandise in the Baconfest Vendor Expo.  The event will feature the presentation of the Golden Rasher awards, the “Oscars” of bacon.  The Greater Chicago Food Depository will run a non-perishable food-drive at the event and will receive a portion of the ticket proceeds.  More information about the event and the organization can be found at www.baconfestchicago.com.

What a turnout! We had 33 contestants competing for 5 finalist slots.  And over 4500 votes were cast.  Awesome.  Just awesome.  Let me first say that the caliber of recipes this year was just off the charts spectacular.  Thank you to all who took the time to submit.

It was a CLOSE CLOSE CLOSE contest and we three Baconfest triumvirs would have had an immensely difficult time picking only five out of the fantastic entries.

Please know that there were 3 voting groups that had to be reconciled:

• The Nueske’s folks. (Yes, they are sort of like super-delegates.  What can I say, they sponsor this thing.)
• The Baconfest Chicago Triumvirate. (Some more opinionated than others.)
• The popular vote.

It was NOT easy to come to this decision.  Harder than it’s ever been before.  Know that there are many GREAT recipes that came close but did not make the Final 5.  See them all here: 33 contestants

Once again, a HUGE shout out to Megan Dorsch and Nueske’s Applewood Smoked Meats for hosting this contest and for their major sponsorship of Baconfest Chicago!

Here are the Final Five Bacon Cylons in alphabetical order:

[Drumroll Please...]
3. Lindsey Brown – Bacon Bread Pudding with Salted Caramel Sauce (with Pic)
9. Chuck Falzone – Bacon Burnt Ends (with Pic)
13. Cindy Knott – Bacon Sticky Buns (with Pic)
21. Joel Norris – Bacon Encrusted Arancini with Mozzarella and Bacon Center (with Pic)
29. Judith Singer – Caramelized Fig Sorbet w/ Toffee-Bacon, Fig & Bacon Jam in Bacon Cone

Thank you again to all who entered!  We will be contacting each of the finalists with information on how to obtain your tickets to the event.

We recommend keeping an eye out for some upcoming ticket giveaway contests including the Bacon Poetry Contest currently in progress.

And of course thanks to NUESKE’S APPLEWOOD SMOKED MEATS for hosting this contest as part of their Sponsorship.  They RULE and so does their Bacon.

Some brief updates:

1.  As you all know by now, Baconfest Chicago on April 14th at the UIC Forum is SOLD OUT.  Yes, we almost doubled the scope of the event.  Yes, it still sold out in no time at all.  Yes, we are STOKED to give you ticket holders out there the GREATEST culinary experience of your lives.  Those of you without tickets, we’ve got a few more contests coming up – including the one below.  Stay tuned.

2.  Be sure to check out the amazing Contestants and Finalists for the Nueske’s Applewood Smoked Meats Amateur Bacon Cookoff.  Some really great recipes.

Meanwhile…

*************

The Bacon Poetry Contest is currently under way.  Only a few more days to submit a poem to be considered for the 2012 BEST POEM ABOUT BACON award.

What does this mean exactly?  What ever you want it to mean.  We want to read some poems about bacon, why you love it, why you just can’t get enough, why it haunts your dreams… you get the idea.

There are a million odes about love, but so few about Bacon.  Let’s fix that.  Channel your inner Chaucer friends, and let Bacon be your muse.

Email submissions to andre@baconfestchicago.com (one submission per e-mail address allowed).  Deadline:  Wednesday March 14th at 1pm.

The winner of this contest will get 2 tickets to Baconfest Chicago compliments of the Baconfest Chicago Literary Board.  And as if that’s not enough incentive, there will no doubt be some Bacon prizes involved.

We’re ready to have our poetic minds blown.  Send us your poems!!

NOTE:  Your poems must be made available for on-line publication at www.baconfestchicago.com – and you must grant us permission to use your poem in our forth coming publications ODES TO BACON volumes 1 and 2  (Baconfest Chicago Poetry Contests 2009-2012) to be published by … well… us. (maybe).

Need some inspiration?  Below is a look at the winning entries from Baconfest Chicago 2011 and 2010 written by Joel Chmara and Bridget Fallon.

Bacon Nation, SEND US YOUR POEMS!!

JOHNNY BACONSEED:  A POEM FOR THE HOPELESS ROMANTICS
by Joel Chmara

When strips of pork Godliness dance-crackle-curl on the pan,
I will be there,
puffing my chest
accepting pops of grease on my shirt
like a Deputy Ditka badge.

Garments perfumed with slight bacon splatter is no call for stain-lifter.
Nay, it simply ensures that one will carry the greatest foodstuff essence
for the rest of the day.
Take heed dear readers,
to love bacon is to carry the smokey scent with you
as an am-bad-ass-ador of the fine piggy belly brine.

I am that breed of bacon lover
spreading its virtues
as Johnny Baconseed.
Baconology mentored to friends
of how to incorporate it into every dish.
Caramelized, Hickory Smoked, Peppered, Mapeled
Sweet or Savory
Lardon or in Bits
I can baconate any menu
for the better of humankind.

When the final bite of a bacon treat
crunches in my mouth
leaving the perfect salty smoke sensation
I whisper to no one in particular,
“That’ll do pig. That’ll do.”

© 2011 Joel Chmara

Hot Streaks by Bridget Fallon

It aint made out of turkey, that aint natural

Keep the poultry in the pasture lookin pastoral

It aint pounded out of tofu or dried, dyed soy

Those processed freezer strips strip away all joy

It aint Canadian-just gonna call that out

As one more thing to feel sorry for them about

Bacon is pork belly, crisp and cured

The best part of breakfast, rest assured

Not limited, however, to those uses

It’s nearly impossible to find abuses

Go with the gut-it never leads you astray

In cupcakes, in ice cream, in peanut satay

If your food’s in a rut, there’s always one sure way

To juice up your weary S-A-L-I-V-A

So we gather to glut our appetites today

With bacon, real bacon, in so many a way!

© 2010 Bridget Fallon

For the fourth consecutive year, we’d like to welcome a MAJOR sponsor aboard:  Nueske’s Applewood Smoked Meats.
  Their bacon is great.  We love them.  Visit their website, order on-line and buy Nueske’s Applewood Smoked Meats at any of the fine retail locations in Chicagoland listed below.

Seriously, we can never say enough great things about Nueske’s, both the people and the Bacon!  Because they are fun and cool, they want part of their sponsorship to include an Amateur Cook-off as in years past.  So without further ado:

Baconfest Chicago announces the 2012 NUESKE’S AMATEUR BACON COOK-OFF

Interested competitors should write andre@baconfestchicago.com with the following info:

• Your name.
• Contact e-mail/phone number.
• A description of the dish you’d like to present, including an ingredient list.  If possible, a photo of said bacon-dish.  (The committed will be rewarded.)

Entries will be judged on a number of subjective qualities, such as the “that looks and sounds really tasty” factor etc. etc.

We at Baconfest Chicago, in consultation with but not mandated by our facebook followers, will choose our favorite 5 entries to be Finalists.

Those 5 Finalists will be required to do the following:

• Attend Baconfest on April 14th (Lunch Session) as guests of Nueske’s and Baconfest Chicago.  (You will be given two tickets to include you).
• Arrive at 11am for contestant orientation and you will be escorted to a green-room for prep.
• Bring 5 or more tasting portions of your dish to be served to a panel of selected judges (including some of the the BFC pro-chefs).
• Be present for the Golden Rashers Awards ceremony circa 2:30pm when the winner of the Nueske’s Bacon Amateur Cook-off will be announced and presented with a Golden-Rasher Trophy (plus some prizes from Nueske’s t.b.a. – but I bet Bacon will be involved.)

Parameters of your dish:

You will NOT be given facilities to prep your dish on site from scratch.  We will give you the ability to heat your dish (if so desired) prior to serving, and to set presentation.  Take this into account when planning your recipe!  We will provide plates/flatware for serving.  Other than that, let your imaginations run wild.  Beverage pairings are acceptable.  And in case this needs clarification:  Your dish must showcase bacon.  No Canadian Bacon and NO Turkey Bacon allowed.  And don’t even mention tofu-bacon.

Ok Bacon Nation, let’s hear some recipes!  For a list and dish descriptions of the 2011 Finalists see:  2011 Nueske’s Amateur Cook-off

DEADLINE:  Applications must be received via e-mail by Monday Feb. 27th at noon.  e-mail: andre@baconfestchicago.com

On the definition of “Amateur”:  You can NOT have been employed as a professional chef since the Last Waltz debuted in theatres.  I’m not gonna run FBI checks or anything – I trust your integrity Bacon Nation :-)

Cheers,

Andre Vonbaconvitch

Some Chicagoland stores that you can find Nueske’s Applewood Smoked Meats at are:

Arista Foods
Big Apple Finer Foods
Binny’s Marketplaces
Fox & Obel
Gene’s Sausage Shop @ Deli Meyer
Lincoln Park Co-op
Provenance
Treasure Island
Zaleski & Horvath Market
Sunset Foods
Blue Goose Supermarket – St. Charles
Brookhaven Marketplace – Burr Ridge & Mokena
Marion Street Market – Oak Park
Garden Fresh Food Market – Naperville

Greetings Bacon Nation,

Well, we’ve had two Satellite Dinners come and go and two more are on the horizon.

First, due props to Chef Gilbert Langlois of Chalkboard and Chef Derek Simcik of the Atwood Cafe for their INCREDIBLE evenings of Bacon-Nirvana.  Below are some highlight photos.  (I know, looking at pictures of food porn can be frustrating, but I gotta post them.  The overt implication being that you too could enjoy such delights and should definitely get your reservations in for the next few dinners.)

So lets talk about our next dinner. On December 8th, we are being hosted by the wonderful folks at the Custom House Tavern.  And we have quite a line-up of guest contributors to what will no doubt be a thrilling evening of drinking and dining.

We only have another 20 or so seats left.  So GET CRACKING!

Custom House Tavern Baconfest Chicago Satellite Dinner Thursday December 8
500 South Dearborn Street
Chicago, IL 60605-1532
(312) 523-0200

6:00pm – 6:45pm reception/cocktail hour
7:00pm – dinner

Cost:  $75.00 per person.  ALL INCLUSIVE, will cover food, libations, gratuities, and tax.
REPEAT:  All Inclusive!

Reservations by contacting the restaurant : (312) 523-0200
Credit card required for reservation.  Custom House will run the charge in advance of the meal.
If you’ve already booked, the restaurant will be contacting you to collect your credit card details.
Receipt provided upon arrival.

Here is what Chef Perry Hendrix and his team will be presenting:

Passed Hors d’Oeuvres:
Bacon Fritters with Pickled Golden Raisins
Poached Shrimp with Bacon Mayo & Tomato Jam
Bacon, Peanut Butter & Banana Sandwiches
Grilled Pork Belly, Grilled Clam & Pearl Onion Skewers

First Course:
Bacon Pate with Dried Cherry Mustard
Bitter Greens Salad with Grilled Pork Belly, Poached Egg & Croutons
Cavetelli Carbonara – Handmade Pasta, Bacon, Onion & Black Pepper

Second Course:
Cured and Smoked Pork Loin with Apple & Celery
Bacon Wrapped Trout with Roasted Red Pepper – Smoked Almond Sauce
Braised Collard Greens
Potato Boulangere

For dessert:
Brown butter bacon fat Blondie, maple ice cream,
Bourbon butterscotch, maple-pecan candied bacon

Adam Seger Mixologist – Hum Spirits Co.  is handling drink pairings.  What more can we say?  He is as A-list as they come.  Read more about Adam in STYLE CHICAGO.

Here’s what he just sent us today as his initial brainstorm:

‘Applewood Smoked Punch’ Offered to all guests on arrival
Smoked Tea, Hum Botanical Rum, Maple Sour, Heirloom Apples, Seedlings Apple Cider, Slapped Sage
‘Bacon Humhattan’ – Available to order at the bar via a printed cocktail list
Bacon Infused Bourbon, Hum, Homemade Maraschino’s, Bacon Bitters
‘Figgy Piggy Collins’ – Available to order at the bar via a printed cocktail list
Bacon Infused Vodka, Lemon, Fig Syrup, Soda, Bacon-Blue Cheese Rim

Not to mention our steadfast sponsors Candid Wines and Jo Snow Syrups will be on hand.

AND as if all this is not incentive enough, GOOSE ISLAND is on board serving their awesome Matilda brew which was all the rage at Baconfest Chicago last spring.

And while we’re giving props to Sponsors:  Once again Nueske’s Applewood Smoked Meats is donating a ton of bacon to this event for use in various dishes.

Get on the phone.  Make that reservation.  You don’t want to be one of those people grudgingly looking at photos on Facebook on December 9th.  You know you don’t.

Andre, Seth and Michael

****************

From Chef Gil Langlois at Chalkboard November 8th, 2011

Pork Belly – Braised with Star Anise with melted leeks, celery root puree and crispy pork brie

Pumpkin & Bacon Bread Pudding
with New Orleans Pecans, Caramel Ice Cream and Bacon Fat Frosting

************

From Chef Derek Simcik at the Atwood Cafe November 14th

rabbit loin wrapped in bacon and stuffed with fig tipped with scotch mustard seeds over carrot purée. Oh, and a candied maple leaf.

Sweetbreads! Candied bacon! Yum!

Ms. Garvey, I don’t mean to be 150% dismissive of your grievances against Baconmania.  Your zeal to challenge what for many of us is a genetically hard wired passion, is… admirable… I guess.  But there is a Greek King I’d like to introduce you to named Sisyphus…  I suspect you’ll have a lot in common.

Not our first rodeo with the anti-bacon faction, and if I may be so lazy as to quote myself:

Dear Mr. Tamarkin, Mr. Fischer, etc. etc. Ms. Garvey,

In response to your article anti the holiest of meats, I must say this:

Whilst dismissing the nation’s bacon-zeal as a mere “fad”, please remember, the Beatles too were a “fad”.  But their essence, versatility and joy will outlive us all.  Though Beatlemania has receded, new generations of music-lovers still continue to discover their genius.  So too will new generations of food-lovers continue to discover and to relish the endless flavorful wonders inherent in the very essence of Bacon.  During these halcyon days of Baconmania, do not let cynicism mute love.  For to us and to many, Bacon IS Love.  And Love, in all forms of expression, should be encouraged to flourish.

Just as the Beatles once sang “All you need is love” as a palliative to the darkening global landscape around them, we at Baconfest, joined by over 100 amazing chefs from some of the best restaurants in Chicago, as well as a chorus of bacon-loving attendees, sing loudly and proudly: “All you need is Bacon!”

-Andre VonBaconvitch

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