Greetings Bacon Nation,

Well, we’ve had two Satellite Dinners come and go and two more are on the horizon.

First, due props to Chef Gilbert Langlois of Chalkboard and Chef Derek Simcik of the Atwood Cafe for their INCREDIBLE evenings of Bacon-Nirvana.  Below are some highlight photos.  (I know, looking at pictures of food porn can be frustrating, but I gotta post them.  The overt implication being that you too could enjoy such delights and should definitely get your reservations in for the next few dinners.)

So lets talk about our next dinner. On December 8th, we are being hosted by the wonderful folks at the Custom House Tavern.  And we have quite a line-up of guest contributors to what will no doubt be a thrilling evening of drinking and dining.

We only have another 20 or so seats left.  So GET CRACKING!

Custom House Tavern Baconfest Chicago Satellite Dinner Thursday December 8
500 South Dearborn Street
Chicago, IL 60605-1532
(312) 523-0200

6:00pm – 6:45pm reception/cocktail hour
7:00pm – dinner

Cost:  $75.00 per person.  ALL INCLUSIVE, will cover food, libations, gratuities, and tax.
REPEAT:  All Inclusive!

Reservations by contacting the restaurant : (312) 523-0200
Credit card required for reservation.  Custom House will run the charge in advance of the meal.
If you’ve already booked, the restaurant will be contacting you to collect your credit card details.
Receipt provided upon arrival.

Here is what Chef Perry Hendrix and his team will be presenting:

Passed Hors d’Oeuvres:
Bacon Fritters with Pickled Golden Raisins
Poached Shrimp with Bacon Mayo & Tomato Jam
Bacon, Peanut Butter & Banana Sandwiches
Grilled Pork Belly, Grilled Clam & Pearl Onion Skewers

First Course:
Bacon Pate with Dried Cherry Mustard
Bitter Greens Salad with Grilled Pork Belly, Poached Egg & Croutons
Cavetelli Carbonara – Handmade Pasta, Bacon, Onion & Black Pepper

Second Course:
Cured and Smoked Pork Loin with Apple & Celery
Bacon Wrapped Trout with Roasted Red Pepper – Smoked Almond Sauce
Braised Collard Greens
Potato Boulangere

For dessert:
Brown butter bacon fat Blondie, maple ice cream,
Bourbon butterscotch, maple-pecan candied bacon

Adam Seger Mixologist – Hum Spirits Co.  is handling drink pairings.  What more can we say?  He is as A-list as they come.  Read more about Adam in STYLE CHICAGO.

Here’s what he just sent us today as his initial brainstorm:

‘Applewood Smoked Punch’ Offered to all guests on arrival
Smoked Tea, Hum Botanical Rum, Maple Sour, Heirloom Apples, Seedlings Apple Cider, Slapped Sage
‘Bacon Humhattan’ – Available to order at the bar via a printed cocktail list
Bacon Infused Bourbon, Hum, Homemade Maraschino’s, Bacon Bitters
‘Figgy Piggy Collins’ – Available to order at the bar via a printed cocktail list
Bacon Infused Vodka, Lemon, Fig Syrup, Soda, Bacon-Blue Cheese Rim

Not to mention our steadfast sponsors Candid Wines and Jo Snow Syrups will be on hand.

AND as if all this is not incentive enough, GOOSE ISLAND is on board serving their awesome Matilda brew which was all the rage at Baconfest Chicago last spring.

And while we’re giving props to Sponsors:  Once again Nueske’s Applewood Smoked Meats is donating a ton of bacon to this event for use in various dishes.

Get on the phone.  Make that reservation.  You don’t want to be one of those people grudgingly looking at photos on Facebook on December 9th.  You know you don’t.

Andre, Seth and Michael


From Chef Gil Langlois at Chalkboard November 8th, 2011

Pork Belly – Braised with Star Anise with melted leeks, celery root puree and crispy pork brie

Pumpkin & Bacon Bread Pudding
with New Orleans Pecans, Caramel Ice Cream and Bacon Fat Frosting


From Chef Derek Simcik at the Atwood Cafe November 14th

rabbit loin wrapped in bacon and stuffed with fig tipped with scotch mustard seeds over carrot purée. Oh, and a candied maple leaf.

Sweetbreads! Candied bacon! Yum!

  • November 22, 2011