OK. Seriously? We like bacon. You know this. That’s why we talk it about all the time. That’s why we created a giant festival dedicated to celebrating it and consuming in novel, delicious forms. That’s why our friends buy us buttons that say “I <heart> you more than bacon” and send us links about the latest bacon burglary in Surrey (really!).
And that’s why we’re so thrilled that our work on Baconfest has brought us into contact with restauranteurs and chefs that feel the same way as us about bacon.
Which brings me to our latest Satellite Dinner – the dudes at Paddy Long’s like bacon so much that they’re serving meals made of bacon, beer and nothing else. No vegetables to distract you, no condiments to divide your focus. Just sweet meat and tasty drinks.
FIVE COURSES OF BACON AND BEER
featuring Nueske’s Applewood Smoked Meats
Wednesday, October 13 2010
7:00 PM-9:00 PM
1028 W. Diversey
Choose Wednesday October 13.
Cost: $35 plus tax and tip, includes 5 bacons, 5 beers.
Note: You will be asked to prepay with a credit card in order to guarantee your spot.
5 different bacons. 5 different beers. So you’ve got that going for you, which is nice.
We’ll be there. I will personally give a Baconfest Tee Shirt to a few lucky guests. It will be fun and awesome.
Boulder Mojo IPA with Irish Bacon – Locally made cured back bacon from Spencer Meats is complimented nicely by this hoppy Colorado ale.
Trumer Pils with Pepper Bacon – Prepared in house, this cracked black pepper bacon can be a bit spicy. Luckily Trumer Pils is the perfect beer to put out the fire.
Aecht Schlenkerla Rauchbier Ur Bock with Danish Bacon – This super smoky thick cut bacon from Gene’s can barely keep up with the intense beechwood smoke of this “bacon in a glass” classic from Bamberg, Germany.
Spaten Oktoberfest with Nueske’s Applewood Smoked Bacon – The classic fest beer from Munich seems tailor made to go with smoked and cured meat.
Stone Smoked Porter with Brown Sugar Bacon – Chocolate and coffee flavor in this beer with a hint of smoke is a sublime pairing with our brown sugar encrusted smoked bacon.
You better book! It’s like our friend Luigi from Lerici said about Panigacc’ – “if you don’t book, you don’t eat”. So book. Stop reading! There’s nothing more to get from this post! Get on it!