Chef Leonard Hollander. Representing at Baconfest

An annual celebration of the most tasty of all meats

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By David Hammond

Baconfest, now in its third year, is an annual celebration of the most tasty of all meats.

Held in UIC Pavilion, this year’s Baconfest featured over 100 of Chicagoland’s finest chefs, all working hard to do their magic with pork belly.

Bacon is an amazing meat: it can go sweet or savory, it can be crisp or soft, it can be sprinkled over food or made into an entrée with equal wonderfulness.

Tickets for Baconfest sold out almost immediately, and this year 3,000 bacon lovers convened to sample an incredible range of bacon-based creations.

Working with Cabot Creamery, a producer of fine Vermont cheddars, Chef Leonard Hollander of Marion Street Cheese Market put forth an exceptional effort with a potato stuffed with pork belly and sprinkled with a Cabot bandage wrapped cheddar that Hollander told us he “dried out to make a kind of Parmesan.”

Hollander’s effort was truly excellent, though it was very difficult for us to pick a favorite at this event, which left us smacking our lips though the fog of a bacon-induced coma.

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David Hammond  

Posted: April 17th, 2012 3:34 PM

Thanks, Michelle. "Dehydrated" sounds better and more intentional than "Dryed out." Smile.

michelle from oak park  

Posted: April 17th, 2012 2:59 PM

Hi David! Thanks for the compliments, we wanted to add that the dish was bacon confit potato ramp crema bacon crumbles cabot clothbound cheddar (dehydrated) and was totally delicious! Thanks for stopping by our booth.

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