UPDATE 8/17/2010 – the Chalkboard Dinner on 9/13 is at capacity. Please email firstname.lastname@example.org to have your name added to the waitlist.
We’re starting up the bacon-wheel for the coming year’s bacon events.
The first bacon arrow in our quiver: Baconfest Chicago’s Satellite Dinner #1, at Chalkboard Restaurant. Our satellite events give the Baconfest chefs a chance to dig even deeper into the bacon subconscious – a multi-course meal, each course starring bacon. Think of them as a chance to taste the results of each chef’s romp in a bacon playground.
Chef Gilbert Langlois wowed Baconfest attendees with his bacon ice cream and aji-amarillo caramel sauce. That dessert will make an encore appearance at our Chalkboard Dinner. We’re throwing Nueske’s Applewood Smoked Meats, Tenuta Santome Prosecco and Templeton Rye into the mix. It should be a memorable meal. See below for the full details.
Baconfest Satellite Dinner #1
4343 North Lincoln
Chef Gilbert Langlois
Nueske’s Applewood Smoked Meats
Tenuta Santome Prosecco from Candid Wines
Monday, September 13
6:30 PM – passed appetizers and Santome Prosecco
7:00 PM – seated dinner
Cost: $45 / person
Cancellation fee: $10 / person
Ticket cost includes:
- Aperitif of Santome Prosecco: A sparking Italian white wine presented by Candid Wines.
- A Four-Course Prix Fixe Bacon Feast.
- A delightful mini-cocktail featuring Templeton Rye paired with dessert.
Ticket cost does NOT include tax, gratuity, or additional beverages.
Reservations exclusively through Open Table
Reserve for Monday, September 13, 2010 at 6:30 PM.
When the event is sold out, Open Table will no longer accept reservations.
To be added to the waitlist, email email@example.com
Note: Capacity is extremely limited; your party may be seated at a communal table. We can accept reservations for parties of 4 or fewer.
-Pickled bacon lollipops
-Bacon hush puppies with tom yum
-White bean and bacon crostini with truffle and cilantro
Roasted scallops and bacon with preserved watermelon, vanilla mayonnaise and mint
“Malt and Salt” braised pork belly with celery root puree, grape jelly, toasted almonds and fried pickled ginger
Templeton Rye bacon bread pudding with bacon ice cream in a toasted curry crust, drizzled with aji amarillo caramel sauce
Menu subject to change without notice.
Substitutions are not available.
Press inquiries: firstname.lastname@example.org, 773.852.0506