Baconfest Chicago

Introducing the 24 Guest Chefs for Baconfest Chicago 2010:
See the “Tickets!!” Tab (up and to the right) for more info on purchasing tix.

Shift 1:  11am-2pm
Big Jones – Chef Paul Fehribach
Boka – Chef Giuseppe Tentori
Café Matou – Chef Charlie Socher
Hearty Boys – Chef Dan Smith
Longman and Eagle – Chef Jared Wentworth
Province – Chef Randy Zweiban
Socca – [...]

Dear Bacon-Nation,
It’s hard out there for a bacon-pimp – let me tell you.  I never write blog entries with random musings about what’s on my mind, but this is what planning the Bacon-bash to end all Bacon-bashes has driven me to:  sharing my feelings with complete strangers.
Yet strangers are we not since we share in [...]

Greetings Bacon-nation:
We at Baconfest Chicago wanted to help get the word out about this great event that our friends at THE PUBLICAN are putting together.  They’ve been AMAZING to Baconfest Chicago.  Let’s get out there and help make their efforts for charity a huge success!
Andre Vonbaconvitch and the Baconfest Chicago Team.
*******
From Kim Phillips at THE [...]

Every now and then you have a conversation that rejuvenates your faith in the communal power of smoked meat.
I had the pleasure of starting my day today with a joyous conversation with Ed Resier of Dreymiller and Kray.
He’ll be joining us as a vendor at the Stan Mansion in Logan Square on April 10th.
Fantastic!
From Chicago [...]

At Saturday’s Pro Bacon Cook-off, we were lucky to eat ten outstanding bacon-centric dishes.
During our video shoots, we tried to get the chefs to act macho and competitive about the Golden Rasher competition. We thought it would make good Baco-TV. But almost to a one, the chefs declined to crow and posture.
Giuseppe Tentori [...]

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 gnocchi
Beer: Brasserie à Vapeur, Pipaix-Leuze, Belgium. [...]

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.

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 damn tasty.