We indulged in some Bacon Fun

Thanks to everyone who came and gave our Bacon Luxuriance Menu a try Saturday evening!

The hit of the menu was the Candied Bacon Ice Cream.  Surprisingly delicious!

I liked the Dandelion Salad with the Poached Egg, Goat Cheese, Candied Bacon and Fig Vinaigrette because combined a visually dramatic effect with a variety of flavors that really worked well with each other.

Maybe the most audible effect came when we presented the Chicken Fried Bacon – a strip of thick cut applewood smoked bacon that had been dredged in a very spicy and peppery flour and egg batter and deep fried.  The batter was puffed and golden, the bacon succulent.  Not a bite of that was left over.  It looked as decadent as it tasted!

The Bacon Ginger Span Cookies were super crisp and gingery, but the bacon flavor in this case was a very smoky background  flavor.  Sort of a ginger snap for the adults.

Without a doubt the most fun dish was the Tempura Bacon-Wrapped Banana with the Sweet Chili Dipping Sauce.  The bacon, pounded, flat, crisped a bit along with the tempura batter, while the banana sweetened and softened a bit during the deep frying.  Great flavors that were nicely contrasted with the very spicy and sweet Chili Dipping Sauce.

Maybe I wouldn’t necessarily Luxiruate in so much bacon on a daily basis.  Maybe.

But I really enjoyed making batch after batch of the candied bacon, tasting all the initial attempts before we got the result we wanted.  Salty and sweet goes so well together!

A fun menu for a cool Fall evening, and everyone seemed to have a good time!


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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue