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How do you make bacon better? Mix it with Bourbon, Bocce Ball, Brunch and ‘Bout 150 of the best chef’s in the Chicago area . Put it all together and you have BaconFest Chicago and it all starts this Saturday (April, 30th, 2016).
It’s cold outside. Doesn’t matter, bacon makes it better.
The Blackhawks Lost!– Doesn’t matter, bacon makes it better.
He hasn’t texted me back!– It’s because he’s in “training” for BaconFest- Chicago
What is BaconFest, you ask? First I have to ask you “is this your first time on Dad All Day?! Come on Bro-tato-chip! That’s like asking what is “sunshine, love or heaven?”
Unlike Love, Sunshine you can count on BaconFest to put a smile on your face and make it feel like pure bacon heaven…see how I brought it all around there. That’s the power of bacon, it makes you “smart.”
What goes better with bacon? Well, everything…from maki to cinnamon rolls. It’s not just bacon tossed up onto a plate like the Golden Nugget at 2:00AM, this is the real-bacon-deal and for months now, 150 chefs around the city have been dreaming up bacon-y creations to present at Baconfest Chicago, each dish a possible Golden Rasher Award winner for the “Most Creative Use of Bacon.” Most creative to me, is in my mouth, but sadly, I am not a judge.
Quick tip. Do not wear tight fitting pants. it won’t end well. I have my 1985 Bears Zubaz ready to go: stylish and room to expand.
Foodies this will blow your mind. Real people, this is about as good as it gets. Last year Pink Taco won my taste buds, with their Bacon-Taco. Here are some examples of the mouth-watering delicacies bacon-lovers will discover at Baconfest Chicago 2016:
Saturday, April 30 – LUNCH
Carnitas Uruapan – Pork Carnitas: Chunks of pork, slow-cooked for over two hours until golden and crisp on the outside, and moist and tender on the inside.
Jellyfish – Hector Marcial, Karikaribekon maki: Crispy applewood bacon, marinated sundried tomatoes, lettuce, jalapenos, avocado inside coated with cherrywood bacon and togarashi mayo.
Mexique– Carlos Gaytan: Mussel Bacon Saffron.
Slurping Turtle – Takashi Yagihashi, Bacon Ramen: Bacon infused noodles with a light broth, scallion, bamboo shoots and bacon.
West Town Bakery – Christopher Teixeira, Bacon Cinnamon Rolls: Brioche cinnamon Rolls studded with bacon, topped with frosting and candied bacon.
Saturday, April 30 – DINNER
The Dearborn– Aaron Cuschieri, Chicken Liver & Bacon Fat Mousse: House made toasted brioche, crispy bacon, pickled spring vegetables,strawberry jam.
Farmhouse Chicago– Eric Mansavage, Piggy-Colada: Bacon-infused Pina Colada and Cheddar Cheese Cheesy Poofs with Bacon Mousse.
The Bad Apple – Craig Fass, Baconthology: The smokey and tasty history of bacon.
Stan’s Donuts Chicago -Maple Caramel Bacon Pecan Bar: Buttermilk cake donut topped with a sweet and savory mélange of maple & caramel glaze, fresh pecans, and, of course, BACON!
Knife&Tine– Paul Caravelli, Maple Bacon Cotton Candy and Bacon Soft Pretzel.
Sunday, May 1 – BRUNCH
Aviva & Pederson’s Natural Farms – Bubba Frank, Bacon & Bleu Bisque: Bacon, gorgonzola, caramelized onion, roasted garlic, bacon stock, cream, chive.
Chop Shop-Chop Shop Cheesy Bacon Bourbon Bite: Maple syrup brined slab bacon grilled and skewered with a cheese curd, topped with maple cayenne glaze and raw sugar cinnamon crumble.
Pork & Mindy’s – Jeff Mauro, Fire-Rubbed Pig Candy BLT: Fire-rubbed “pig candy”, iceberg lettuce, Roma tomatoes, giardiniera mayo.
Taco in a Bag– Tim “Gravy” Brown and Pat “Deep Dish” Bertoletti, Bacon Parmesan Nachos: Smoky bacon Bolognese sauce, sauteed peppers and onions, mozzarella, panko parmesan crust, basil, homemade corn tortilla chips.
The Signature Room at the 95th® – Cardel Reid, Porklava: Phyllo dough, pork belly, apple chutney, pistachio, bourbon caramel sauce.
That’s just the tip of the bacon-covered iceberg. Tickets are still available online at BaconfestChicago.com, guests are advised to act now because this event sells out every year.
