Baconfest Chicago 2010 was on April 10, 2010 at the Stan Mansion in Logan Square

SHIFT ONE

Chef Paul Fehribach of Big Jones
Bacon Fat Buckwheat Shortbread, House Pecan Wood-Smoked Bacon, Passionfruit and Apricot Conserves, and Niman Ranch Applewood Smoked Bacon Pralines

Chef Giuseppe Tentori of Boka
Canadian Bacon Gnocchi with Morel Mushrooms and Artichoke Sauce

Chef Charlie Socher of Café Matou
Brochette de Moules a la Toulonnaise. A Prevencal-Style Brochette of Mussels, Bacon, and Spring Onion served with Oregano, Extra Virgin Olive Oil and Lemon

Chef Dan Smith of The Hearty Boys
Bacon Blueberry Corncakes with Bourbon Brown Sugar Syrup and Sweet Cream

Chef Jared Wentworth of Longman and Eagle
Bacon Waffle with Brown Sugar Bacon Ice Cream and garnished with Candied Dehydrated Bacon

Chef Randy Zweiban of Province
BLT-style Pork Belly Sandwich with Honey-Ancho Glazed Bacon and a Lettuce, Avocado, and Piquillo Salsa

Chef Roger Herring of Socca
Triple Bacon Veal Meatballs and Asparagus with a Lemon Thyme Bacon Sugo

Chef Heather Terhune of Sable Kitchen and Bar
Neuske’s Cherrywood Smoked Bacon-Wrapped Dates Stuffed with Ewe’s Blue Cheese

Chef Thomas Bowman of Otom
Candied Bacon Tea Cookies and Vacuum Oven Pad Thai Bacon

Chef Steven Hubbell of Veerasway
Jaggery Cured Compart Duroc Bacon with Roasted Cashew Upma and Green Chili Upma, Mustard Greens and Pickled Bacon

Chef Michael McDonald of one sixtyblue
Chicken-Fried Cherrywood Smoked Bacon with Cherry Ketchup and Homemade Pickle on a Miniature Brioche Bun

Chef Chris Pandel of The Bristol
Bacon Corn Dogs with Bacon Maple Mustard

SHIFT TWO

Chef Derek Simcik of Atwood Café
Bacon-Snickers Bar

Chef Chris Lateano of Southwater Kitchen
Bacon Rillette’s, Coddled Egg Dressing, Pickled Ramps, and Bacon Fat Griddled Briouche Croutons

Chef Jason McLeod of Balsan
Balsan Lyonnais Salad, Bacon Vinaigrette and Crispy Pork Belly

Chef Gilbert Langlois of Chalkboard
Vanilla Bacon Ice Cream with Aji Amarillo Caramel Sauce with Bacon Cotton Candy

Chef Rick Gresh of David Burke’s Primehouse
Bacon Tacos with Fresh Bacon Tortillas, Truffled Cabbage, and Ramp Salsa

Chef Troy Graves of Eve Restaurant
Bacon and Cod Sausage with a Bacon-Ramp Vinaigrette

Chef Jimmy Bannos, Jr. of The Purple Pig
Spring Pea Bacon and Pecorino Salad

Chef Jason Hammel of Lula Café
Texas Millionaire Hominy consisting of Lula’s Own House-Made Bacon, Pork Belly from Gunthrop Farms, Hominy from 3 Sisters Garden, Jalapeno Peppers, and Prairie Breeze Cheddar Cheese

Chef Mark Steuer and Sous Chef Sean Spradlin of Paddy Long’s
Irish Breakfast of Bacon Fat Braised Pork Belly with a Milk Stout Glaze, Rye Blood Sausage Pudding, Pickled Cabbage Leaf, and topped with a Bacon Fat Fried Quail Egg

Sous Chef Nathan Sears of Vie
Braised Berkshire Pork Belly, Panisse, English Peas, Braised Onions, and Smoked Paprika

Chef Patrick Sheerin of The Signature Room
Bacon in the style of Pastrami, Kimchee Coleslaw, Crispy Rye

Chef Tony Priolo of Piccolo Sogno
Malfatti al Amatriciana-Ricotta Gnocchi with a Ragu of House-Cured Pancetta, Red Onion and Tomato Sauce with Fresh Marjoram