Going for Seconds at Baconopolis

The buzz for Baconopolis was reaching a fever pitch as we were getting closer to the event. Twitter was aflutter. The blogosphere was excited. The general populace was starting to froth over the festivities. And with tickets sold out way in advance, the anticipation was on another level. All for the delicious bit of smoked pork belly that we all know and love as Bacon. If there was ever an event to put bacon up on an alter it was this one. We can thank Tom Douglas and his team for bringing Baconopolis to us.

We arrived a bit early to see Eric Tanaka, the executive chef for all of Tom Douglas’ restaurants, working the grill outside the Palace Ballroom. Eric is a super cool guy and very personable, so it was great to see him warming up the crowd. As a primer for the event, Eric was griddling Oscar Meyer bacon to sample. Apparently, Oscar Meyer is the #1 selling brand of bacon in the country, so it was fun to try it as a barometer for the good stuff we had in store for us. My thoughts? Not much fat, not much meat, tasted a bit like charcoal, but hey, it’s bacon, it didn’t totally suck. But we had much grander bacon in our future.

Stepping through the Ballroom foyer we were handed our menus and noticed a funky little necklace that the greeter was wearing. It was a couple of strips of bacon and some sunny side eggs in the shape of skull ‘n crossbones. Sweet. And they were made by a waitress at Lola and were for sale at the event.

Here is the rundown of bacon producers and the dishes that the Tom Douglas team made with them:

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