Today, due to popular demand, we are adding a second night to the Chalkboard Satellite Dinner! Sponsors Nueske’s Bacon and Templeton Rye will be there, rockin’ the tasty bacon and savory rye whiskey.

The second dinner will be at Chalkboard Restaurant on Tuesday 9/14 at 6:30 PM.

If you’d like to attend, please book through Open Table:

Choose 9/14 at 6:30 PM:

http://www.opentable.com/chalkboard

The dinner costs $45.00 per person  plus tax and tip.
Payment will be collected at the restaurant.
There is a $10 per person cancellation fee.

When the event is sold out, Open Table will no longer accept reservations.
To be added to the waitlist, email seth@baconfestchicago.com

Ticket cost includes:

- Aperitif of Bisol Jeio Prosecco

- 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.

Note: Capacity is extremely limited; your party may be seated at a communal table. We can accept reservations for parties of 4 or fewer.

Planned Menu

Passed Appetizers
-Pickled bacon lollipops
-Bacon hush puppies with tom yum
-White bean and bacon crostini with truffle and cilantro

First Course
Roasted scallops and bacon with preserved watermelon, vanilla mayonnaise and mint

Second Course
“Malt and Salt” braised pork belly with celery root puree, grape jelly, toasted almonds and fried pickled ginger

Dessert
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.

——-

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

Chalkboard Restaurant
4343 North Lincoln
http://www.chalkboardrestaurant.com/
Chef Gilbert Langlois

Presented by
Nueske’s Applewood Smoked Meats
Tenuta Santome Prosecco from Candid Wines
Templeton Rye

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
http://www.opentable.com/chalkboard
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 seth@baconfestchicago.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.

Planned Menu

Passed Appetizers
-Pickled bacon lollipops
-Bacon hush puppies with tom yum
-White bean and bacon crostini with truffle and cilantro

First Course
Roasted scallops and bacon with preserved watermelon, vanilla mayonnaise and mint

Second Course
“Malt and Salt” braised pork belly with celery root puree, grape jelly, toasted almonds and fried pickled ginger

Dessert
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.

For More Information
BaconFestChicago.com
twitter.com/BaconFestChi
facebook.com/BaconFest

Press inquiries: james@shoutchicago.com, 773.852.0506

“Competition” in the culinary arts is such a sketchy word – so subjective, and to us, all 24 chefs are Winners with a capital W.  But we did do a ballot for “Best Tasting Bacon Dish Period” as well as an internal Ballot for “Most creative use of Bacon” – and there were some other Golden Rasher awards handed out.

And the “Piggy goes to…….(insert drumroll)”:

SHIFT 1 – Golden Rasher Winners:

Most Creative Use of Bacon: Chef Roger Herring of SOCCA for his “triple bacon veal meatballs and asparagus with a lemon thyme bacon sugo.”  www.soccachicago.com

Best Tasting Bacon Dish Period: Chef Jared Wentworth of LONGMAN AND EAGLE for his “Bacon Waffle with brown sugar bacon ice cream – garnished with candied dehydrated bacon.”  www.longmanandeagle.com

SHIFT 2 – Golden Rasher Winners:

Most Creative Use of Bacon: Chef Patrick Sheerin of THE SIGNATURE ROOM for his “Bacon in the style of Pastrami, kimchee coleslaw and crispy rye.”  www.signatureroom.com

Best Tasting Bacon Dish Period:  Chef Chris Lateano of THE SOUTHWATER KITCHEN for his “Bacon Rillette”s, coddled egg dressing, pickled ramps and bacon fat griddled brioche croutons.”  www.southwaterkitchen.com

Additional Golden Rashers went to:

Bridget Fallen – Winner of the Bacon On-line Poetry Contest for her Poem “Hot Streaks”

Tina Bennet – Winner of the Nueske’s Amateur Cookoff for her “Bacon strip cookies.”

Photo:  Tina Bennet

Paul Kim aka MC SIZZLE - Winner of the Youtube Bacon-music-video contest for his song “Sizzle, Sizzle, Pop, Pop”.

in the many months leading up to the big day, we’ve had to make some tough decisions here at Baconfest Headquarters.

I think it is safe to say that this was by far the TOUGHEST.  More than 30 entries – only Five Finalist slots available.  And WOW did we get some of the most AMAZING recipes.

Before I introduce the Final Five, let us say THANK YOU to all of you who submitted.  Your e-mails were all charming and your enthusiasm for your recipes brought us much joy.  Choosing only five was NOT EASY.

And once again, a HUGE shout out to Megan Dorsch and Nueske’s Bacon for hosting this contest and for their major sponsorship of Baconfest Chicago!

Here are the Final Five Bacon Cylons:

1.  Murphy Rynell – Bacon and Scallop Gyoza served with a Agave Ponzu dipping sauce

From Murphy’s e-mail:  “This recipe is really easy and really good!!! The bacon is a dominant presence without being too overpowering and the scallop adds a sweetness and luxurious texture. As a finish, the sweetness of the dipping sauce is a perfect compliment. Guaranteed to win!”

Ingredients:
Neuske’s Bacon, Sea Scallop, Leek (sautéed in chicken liver renderings), Parsley, Chive, Savoy Cabbage, Salt/Pepper, Cayenne Pepper, Wonton Wrappers, Ponzu Sauce, Toasted Sesame Oil, Soy Sauce, Rice Wine Vinegar, Black Pepper, Cayenne Pepper, Agave Syrup

2.  Tina Bennett – Bacon Strip Cookies

From Tina:  “A salty, sweet and flaky shortbread stick cookie made with bacon drippings and topped with a maple-bacon glaze and crumbled crispy bacon – and they look like little bacon strips. Pretty much the best thing ever!”

Ingredient:
Bacon grease, Butter, Flour, Salt, Maple syrup, Sugar, Powdered sugar, Brown sugar, Vanilla extract, Water, Nueske’s bacon – crumbled and crispy!
These cookies are seriously good! Light and crispy, but rich and great. Mmm…

3.  Andrea R. Abel – Buzzin’ Bacon Butternut Bee Soup

From Andrea:  “The sweetness from the honey bee’s contribution to this soup and the
delicious savory bacon flavor make this butternut squash soup a wonderful warm and filling addition to any meal, summer or winter!”

Ingredient list:
peeled butternut squash, carrots, potatoes, olive oil, thin-sliced Nueske’s smoked bacon, chopped onion, chopped red pepper, Chicken broth (low sodium), honey, garlic, kosher salt, black pepper, parsley.

4.  Brad (David) Bradley – Creole Bacon Poached Wings & Cool Blue Cheese Dip, When Pigs Can fly

From Brad:  “Thank you for the opportunity to enter my bacon recipe into your incredible edible contest.

If pigs had wings, would they taste like a combination of chicken wings and bacon?
Imagine sitting down to a plate of smoked crispy spicy pork wings…succulent and  full of bacony flavor!  Until pigs can fly, try bacon poaching chicken wings rubbed with Creole seasoning and brown sugar.
The perfect combination of sweet and spicy flavors to compliment the deep smokey flavor the chicken absorbs while slow poaching in bacon drippings.
Browning them just before serving makes the wings crispy crunchy, just perfect for dunking into cool creamy blue cheese dip.”
http://www.eatnlisten.com/2010/03/13/creole-bacon-poached-wings/

5.  Mark Smrecek – The BLT Dog.

From Mark:  Description – Home cured and smoked bacon combined with fresh pork belly and ground with maple syrup and tellicherry peppercorns and stuffed into hog casing. The sausage is first poached and then finished in a hot skillet with bacon fat to crisp. Sausage is served in a pretzel bun with garlic aioli and topped with roasted tomatoes with herbs and baby arugula.  For more info see post regarding dish:  http://homemadebacon.wordpress.com/2010/03/15/baconfest-2010-amateur-cook-off-entry-the-blt-dog/

CONGRATULATIONS FINALISTS!!!!!   We’ll be in touch with more details very soon.

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 – Chef Roger Herring

Sable Kitchen and Bar – Chef Heather Terhune

Otom – Chef Thomas Bowman

Veerasway – Chef Steven Hubbell

One sixtyblue – Chef Michael McDonald

The Bristol – Chef Chris Pandel

Shift 2:  3pm-6pm

Atwood Cafe – Chef Derek Simcik

Southwater Kitchen – Chef Chris Lateano

Balsan – Chef Jason McLeod

Chalkboard – Chef Gilbert Langlois

David Burke’s Primehouse – Chef Rick Gresh

Eve Restaurant – Chef Troy Graves

The Purple Pig – Chef Jimmy Bannos Jr.

Lula Cafe – Chef Jason Hammel

Paddy Long’s – Chef Chris Latchford

Vie – Sous Chef Nathan Sears

The Signature Room – Chef Patrick Sheerin

Piccolo Sogno – Chef Tony Priolo

(Both shifts subject to change.)

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 common a mutual love and impenetrable devotion to the holiest of meats.

This is Andre Vonbaconvitch saying: I can not wait for Baconfest Chicago!!!!!  There, I’ve said it.  All I want to do is have it happen right now, all around me, engulfing me in it’s awesomeness.  This event is going to be so bacon-tastic, I can’t even see straight.  And I’m not just saying that cuz I’m planning it with my pals Mike and Seth.

I just wish tickets could go on sale right now, cuz I know it will sell out in a day!  But alas, my comrades are a little more realistic than I, and they want to cross a few more “t”s and dot a few more “i”s before we unleash on Bacon-nation the opportunity to secure tickets.

So I thought I’d update you friends on where we are in planning, a little sneak-preview, an appetizer if you will, of the glory that will be Baconfest Chicago April 10th at the Stan Mansion in Logan Square, 11am-6pm.

Our appeals to local chefs to participate in an event called Baconfest Chicago have been deliriously successful, proving once again that Bacon is the Helen of Troy of meats.  So deluged were we by chefs eager to join us, to donate their culinary talents, to bring their bacon-creations to the bacon-nation masses, asking nothing in exchange but the mere gratification derived from sharing the joy of Bacon, we decided a week ago to move to a two shift model expanding our day from one 3 hour shift, to Two!!

The Mansion is just not big enough.  Our mistake, won’t happen again.  Baconfest Chicago is now from 11am-6pm.  More time, more chefs, more food, more room for you all to come join us!

Next week we’ll be announcing a line up of 24 chefs from some of Chicago’s finest restaurants across all spectrums of culinary proclivities.   The range and diversity of chefs is simply glorious – so many variations on our bacony theme, whether one prefers raucous punk-rock or elegant chamber strings, a fan of bacon will BELIEVE they are in heaven.

Seriously, these chefs ROCK and they are excited.  They are professional chefs who love bacon, who are cooking it for a bacon-festival, filled with bacon-loving freaks!  IT CAN’T NOT BE AMAZING!!!

As if that is not enough, there will be beer.   I repeat, there is going to be bacon, there is going to be beer and it is going to be AWESOME!  Steve Mosqeuda of the Drinking and Writing Brewery has joined us as our Beer Czar, ensuring that a wide variety of local craft-beer will stock the Baconfest Bar waiting to quench the throats made parched from all that bacon.  All.  That.  BACON.  NOTE:  Apologies, but this is no longer true.  PABST BLUE RIBBON is now the official Beer sponsor of Baconfest Chicago as of 3/27/10.  Due to the global craft beer conference happening in Chicago the week of April 10th, all of our micro-brewer friends were literally “tapped out”.  Huzzah to PABST for helping us out!

And if that is STILL not enough, the Bacon-Expo in the downstairs gymnasium is going to have a KILLER line-up of merchants giving out samples and selling all sorts of Bacon-stuff!!!!  You name it, we got gourmet meat-markets, bakeries who specialize in bacon-based sweets, hog farmers, bacon-distributors, this dude who makes bacon t-shirts, this lady who makes bacon pillows and bracelets and jewelry… and the list goes on and on.

Gonna be insane.  I wish it were tomorrow.  Thank God it’s not.  Planning this thing is kicking our butts.

So stay tuned.  You, anyone who cared enough to still be reading this, you are the Baconfest Chicago Faithful.  And you will get first crack at tickets cuz you will see it here first, the second tickets go on sale.  Hang in with us bacon-lovers.  We’re ALMOST THERE.  Tix will go on sale by the end of February, or I don’t love bacon.

A year and a half ago, Mike, Seth and I had a collective vision shared over late-night drinks, the vision of a festival dedicated to nothing but bacon.  It was a luminous (if a bit hazy) mirage.  Last Fall at the Publican VIP cookoff, we made “first contact”.  On April 10th, the dream will become reality.

This is why in spite of it all, God Bless America!

Thank you Bacon-nation for letting me get this off my chest.

Get April 10th in your calendars.

I feel so much better.

Andre Vonbaconvitch
andre@baconfestchicago.com

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 PUBLICAN:

Hello everyone!

Kimberly

–
Kimberly Phillips
General Manager, The Publican
312-733-9555

From Chicago Magazine:

Heaven is a ripe heirloom tomato, crisp lettuce, and Dreymiller & Kray bacon on toasted sourdough. Nestled in the northwest corner of Kane County, this old-fashioned butcher shop dates from 1929. The remote location probably explains why word about owner Ed Reiser’s cured and smoked meats has only lately begun to get around. Cut thick, and smoked for at least 15 hours over either hickory or applewood, his bacon marries deep smoke flavor with a subtle sweetness. Some folks know him simply as the Bacon Man, but Reiser is no one-trick pony: he also turns out a fine smoked pheasant, pork chops, ribs, and hams cured with honey from a nearby producer, plus corned beef and an array of fresh, smoked, and dried sausages. In Chicago, Fox & Obel and Treasure Island carry Dreymiller & Kray products including the bacon (the business also takes orders over the phone and through its Web site). But if ever there was a reason to drive miles past corn and soybean fields, this is it. 140 S. State St., Hampshire; 847-683-2271

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 of Boka put it particularly well when he said, “It’s not really a competition. It’s fun. I’m just excited to see what the other guys come up with”.

That spirit of respect for the cook’s craft and respect for bacon as an ingredient made our event a special one. Every dish that was there was delicious; each one used bacon in a creative and exemplary way; each chef opened our eyes a little further to what is possible from our favorite smoked meat.

That said, two chefs did take home Golden Rasher Awards for Best Use of Bacon By a Culinary Professional, one selected by the judges and one selected by the people.

The winner of the Golden Rasher Judges Award was Chris Pandel of The Bristol, whose “breakfast braciole” endeared him to the judges’ hearts – his dish was simultaneously one of the most focused and one of the most complex entries with layers of bacon and pork fat mingling with bitter cavolo nero and unctuous breakfast sausage.

The winner of the Peoples’ Choice Golden Rasher was Troy Graves of Eve Restaurant. I think Mike Sula put it aptly in his recap: Graves won with a “pumpkin-bacon waffle and belly, whose fatty richness was offset with a judicious use of tart pomegranate.”

These guys may have taken home the trophies, but all of the chefs deserve great praise for their ingenuity and hard work.

Chef Giuseppe Tentori of BOKA
Black mole-infused pork belly, quince sauce, bacon and semolina gnocchi
Beer: Brasserie à Vapeur, Pipaix-Leuze, Belgium. Vapeur Cochonne

Sous-Chef Nathan Sears of VIE
Fresh bacon boudin blanc, braised lentils, butternut squash aigre doux, grilled onions, pickled garlic and rye breadcrumbs
Beer: Brasserie à Vapeur, Pipaix-Leuze, Belgium. Saison Pipaix

Chef Chris Pandel of THE BRISTOL
“Breakfast Braciole” – house cured alderwood-smoked bacon, with house made maple-sage breakfast sausage, braised greens, and hard-boiled egg. Braised, sliced and served with maple scented juices
Beer: Private Weissbierbrauerei G. Schneider & Sohn GmbH, Kelheim, Germany. Aventinus

Chef Michael McDonald of ONE SIXTYBLUE
Chicken-fried bacon on a pretzel bun with a garlic chili mayo with bacon fries
Beer: Weissbierbrauerei Hopf, Miesbach, Germany. Hopf Spezial Weisse

Chef Patrick Sheerin of THE SIGNATURE ROOM
Fresh bacon in the style of carbonara, includes pasta, bacon, belly, guanciale, pecorino romano and eggs
Beer: Brasserie St. Feuillien, Le Roeulx, Belgium. St. Feuillien Saison

Chef Rick Gresh of DAVID BURKE’S PRIMEHOUSE
Bacon apple fritter, reverse pigs-in-blanket, bacon fun dip
Beer: Primehouse Bacon Beer

Chef Jason Paskewitz of GEMINI BISTRO
“Belly Up Breakfast” – Glazed pork belly, over-easy quail egg, buttermilk blini, apricot syrup
Beer: Brasserie Lefèbvre SA, Rebecq-Quenast, Belgium. Blanche De Bruxelles, Witbier

Chef Gilbert Langlois of CHALKBOARD
Vanilla-bacon ice cream with caramel-lard swirl, bacon crumble and maple-sage infused gastrique
Beer: Brother Jacob, New Holland Brewing Company, Holland, Michigan
(Alternate pairing: New Holland Charcuterie Rye)

Chef Troy Graves of EVE
Pumpkin-bacon-waffle with pomegranate-glazed pork belly, infused with maple syrup and bacon
Beer: Brouwerij Van Steenberge N.V, Ertvelde, Belgium. Monk’s Café Flemish Sour Red Ale

Chef John Manion of GOOSE ISLAND CLYBOURN BREWPUB
Swan Creek Farms bourbon barrel bacon, frijoles charros, carrots and chiles ‘en vinagre’
Beer: Goose Island Brewery, Chicago, IL. Smoked Bock