We had in the Baconfest gift bags: Chocolate-Covered Bacon from Bleeding Heart Bakery Bacon Bourbon Caramel Corm from Salted Caramel Bacon Salt & Bacon Lip-balm from J and D’s Bacon Maple Man-Bait Lollies from Das Foods Bacon Maple Doughnuts from Glazed Chicago Donuts Bacon Sea Salt Caramels from Floriole Bakery Bacon Peanut Brittle from Fig Catering Coupons & Tchotckes from Provenance Apologies if you’re missing from this [Read More]
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 [Read More]
Chef Langlois cops to burning toast and hints at what dish he’ll present that features “the candy of meats!”
Executive Chef Pat Sheerin compares bacon to sex, quotes “Pulp Fiction,” and gives us a new slogan: “Festivous Baconous Maximus!”
Chef Rick Gresh holds his own mini-cookoff to choose which chef will accompany him at Baconfest and discusses the fundamental allure of bacon.
Troy Graves of EVE is anything but subtle when describing his love of all things bacon! Check out his interview on BacoTV and decide how fierce of a competitor he really is.
It’s impossible not to feel good about the confraternity of bacon-lovers when you watch Boka chef Giuseppe Tentori talking about what he loves about bacon and his abiding respect for his fellow bacon-chefs.
Nathan Sears, sous chef of Vie restaurant in Western Springs, talks bacon and plates cotechino in today’s episode of BacoTV. He would like you to know that, notwithstanding our snarky captions, he is not a control freak. Personally I like the freaky control he’s got over pork — makes it [Read More]
Today’s installment features the debonair Michael McDonald of one sixtyblue making the case for the awesomeness of his restaurant.
In today’s episode, we meet a man who loves pork and the pig that gave its life to satisfy our appetites.
