Foodie Friday's: BaconFest Chicago Is Back - Bigger and Better!

The 8th Annual Baconfest Chicago begins this Saturday, April 30 and runs through Sunday, May 1 at the UIC Forum. Baconfest Chicago will kick off Chicago’s culinary weekend featuring  top chefs and world-renowned restaurants such as Slurping Turtle, Table Donkey Stick, Spaccanapoli, Untitled, nana, Duck Inn, and The Dawson from the 2016 Bib Gourmand List, along with Michelin-Star recipients Carlos Gaytan and Takashi Yagihashi, James Beard nominee Paul Virant, and Sandra Holl from Floriole, winner of the Banchet Award Pastry Chef of the Year.

• The two-day bacon wonderland will see more than 4,500 foodies

• Over 150 of Chicago’s top chefs, nearly 40 new participants  will prepare over 8,000 pounds of Nueske’s bacon.

• Unique takes on dishes like Bacon Cheddar Cheese Cake, Bacon Turon Spring Roll, Maple Bacon Toffee Milkshake, Braised Pork Belly Meatballs, and Bacon Candy BLT.

SESSION HIGHLIGHTS INCLUDE

Saturday, April 30 - LUNCH

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

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  

NEW TO THE FEST

Presented by Jewel Osco

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.

EVENT HIGHLIGHTS

• Golden Rasher Awards - celebrates great achievement in the Bacon Arts with prizes during each session

• Prizes are also awarded to winners of 
• the Nueske’s Amateur Cookoff, the Bacon Poetry Contest, and costume contest

For more information about tickets log on to www.baconfestchicago.com.