3267 South Halsted • Chicago, IL 60608
Monday & Tuesday 10am-2:30pm
Chef Jeremy Kiens was born and raised in Washington state, an area renowned for fresh seafood, an abundance of market fresh produce, and the start of the organic food movement. His passion to cook with local & organic ingredients began on the family farm, where he also learned about sustainable agriculture and developed a curiosity for food flavors and experimentation. He spent years in Alaska working within several restaurant operations at the leading hotel enterprise, the Westin Alyeska Prince Resort. Kiens’ developed his culinary skills even further under the tutorial of Roy Yamaguchi of Roy’s and Chef John Caputo of Bin 36 in Chicago.
Nana at Baconfest Chicago 2014:
Bacon Slider with Tomato-Bacon Jam
At Baconfest Chicago 2013: braised pork belly on a bacon infused English muffin and topped it with green tomato jam, french eggs, an ancho-piloncillo syrup, and micro greens.
Executive Chef Jeremy Kiens (BIO Pending)
Nana at Baconfest Chicago 2012: