Google Plus   Twitter   Facebook  YouTube  Yelp
BaconFest Chicago
Join Mailing List
Purchase Tickets!


Posted by Baconfest Comments Off

NUESKE’S Our Nueske family ancestors came to Wisconsin in 1882, bringing with them the European skills of Applewood smoking and dozens of recipes for spicing and curing meat. In 1933, during The Great Depression, our dad R.C. Nueske couldn’t find a better flavor than our family recipe anywhere, so he decided  [Read More]

Chicago’s Food Bank

Posted by Baconfest Comments Off

  The Greater Chicago Food Depository , Chicago’s food bank, is a nonprofit food distribution and training center providing food for hungry people while striving to end hunger in our community.  The Food Depository distributes donated and purchased food through a network of 650 pantries, soup kitchens and shelters to 678,000 adults and children in  [Read More]

Pabst Blue Ribbon Beer

Posted by Baconfest Comments Off

See Also: Pabst Blue Ribbon American Style Premium Lager Pabst Blue Ribbon is a premium lager brew crafted with a hefty infusion of 6-row barley in its ingredient package, a carefully balanced carbohydrate profile from corn syrup, and a unique combination of Pacific domestic hops blended with an imported Yugoslavian variety.  Fermented with  [Read More]

Templeton Rye

Posted by Baconfest Comments Off

Templeton Rye When prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, many enterprising residents of tiny Templeton, Iowa, population 350, came together to create an American classic known as Templeton Rye Whiskey , or “The Good Stuff” to those in the know. Over the course of its storied history, Templeton  [Read More]

Candid Wines

Posted by Baconfest Comments Off

About Candid Wines: Twitte r:   @candidwines Facebook Candid Wines is Illinois’ first distributor to focus exclusively on organic, biodynamic and family grown wines. Our roots run deep in the world’s finest vineyards, kitchens and restaurants where we picked, cooked, pruned, and served prior to joining forces in Chicago to focus on our mission:  [Read More]

The Fifty 50

Posted by Baconfest Comments Off

The Fifty/50 Dining scene vets Greg Mohr and Scott Weiner co-own this Wicker Park tri-level restaurant and upscale sports bar replete with 16 flatscreen televisions and a revamped 65-seat outdoor patio with two additional flatscreen TVs. Open for dinner, lunch, and weekend brunch, The Fifty/50 specializes in fresh, from-scratch-made elevated comfort fare  [Read More]

Bakon Vodka

Posted by Baconfest Comments Off

Bakon Vodka Folklore says that in the twelfth century, if a man and wife could prove that their first year of marriage was blissful and free of disharmony, they were entitled to a slab of bacon. The earthy fragrance, the charismatic taste that brings out the flavor in both sweet and savory  [Read More]

Illinois Pork Producers

Posted by Baconfest Comments Off

For 2011 see also: Announcing Baconfest Chicago’s New Presenting Sponsor: The Illinois Pork Producers Association (IPPA) – Farmers Support Baconfest Chicago, Benefit Local Foodbank The Illinois Pork Producers Association (IPPA) is an agricultural trade association representing more than 2,900 pork producers throughout Illinois. IPPA is comprised of county pork producer organizations in more than 20 counties throughout Illinois. IPPA is an affiliate of the National Pork Producers  [Read More]

Das Foods

Posted by Baconfest Comments Off

Katie Das started Das Foods in 2006 in Chicago, IL. Originally specializing in gourmet salts, Katie had signed up for a World Of Chocolate fundraiser organized by the AIDS Foundation of Chicago. Caramels, Katie decided, would allow her to showcase French fleur de sel sea salt, first given to her by an inn-keeper  [Read More]

Categories: Sponsors, Sponsors 2010


Posted by Baconfest Comments Off

WebsiteFacebookTwitter Bleeding Heart Bakery was first opened as a tiny stand at a farmer’s market before becoming a tiny space on Chicago Avenue in 2004, and then finally moving to its current home in Roscoe Village in 2006. The idea behind BHB was to use local, organic and sustainable ingrediants to provide  [Read More]