The bacon bubble has burst?

"We are in the midst of a bacon bubble—and a growing number of chefs (some of whom quietly admit they helped inflate the bubble to begin with) say it's about to pop. Bacon had a good run, but now it has gone flabby—used too much and too often, it's lost its novelty and coated fine dining with a ubiquitous veneer of porky grease."

http://www.theatlantic.com/food/archive/2010/10/are-we-really-in-the-midst-of-a-bacon-bubble/64029/

Ya know, it makes sense to me.

The pendelum always swings in the ever-present Arthurian cycle of popular culture. The 'add bacon to it' thing seemed to have jumped the shark a while back.

Yet, I don't think pork goes away. It just finds a more balanced role and lets another trend step to the forefront. I'm hoping for game meats (please let it be game meats!) but it will probably be something like raw vegetables (which I adore, as well.)

It's like a TARC bus, stick around and the next one will come along shortly...

"We are in the midst of a bacon bubble—and a growing number of chefs (some of whom quietly admit they helped inflate the bubble to begin with) say it's about to pop. Bacon had a good run, but now it has gone flabby—used too much and too often, it's lost its novelty and coated fine dining with a ubiquitous veneer of porky grease."

http://www.theatlantic.com/food/archive/2010/10/are-we-really-in-the-midst-of-a-bacon-bubble/64029/

They can take my guns but they will have to pry my bacon from my cold dead hands.

Guess there are a lot of trendy Chef's out there looking for TNBT...

Even the Kevin Bacon bust appears to be made of artificial bits
http://gizmodo.com/5651532/bacon-kevin-bacon-statue

I wouldn't say that the bubble has burst on bacon as much as the proliferation of all things pig that is currently sweeping restaurant menus, particularly with heritage bred swine.

Make no mistake, bacon isn't going anywhere anytime soon because people love it. What I think we might see, is more traditional uses of bacon (Bacon Wrapped Scallops, BLT Salads, etc.) holding their own on menus and the more adventurous offerings (Bacon Ice Cream, Candied Pork Belly, etc) falling by the way side.
I personally think that we will continue to see more refined versions of "Comfort Food"(Fried Chicken, Meatballs, Chicken & Dumplings, Pot Roast etc.) as that trend continues to evolve.

"... Bacon had a good run, but now it has gone flabby—used too much and too often, it's lost its novelty and coated fine dining with a ubiquitous veneer of porky grease."

SACRILEGE!!! SACRILEGE!!!! Get the stake and some bundles of faggots. Burn the heretic!!

[Robin Garr]

SACRILEGE!!! SACRILEGE!!!! Get the stake and some bundles of faggots. Burn the heretic!!

Who in the hell stole my pitchfork!

I'd love to see someone do refined Comfort Foods really well in this town...

Although that does ask the culinary question:
By refining "comfort foods" do they lose their essence? Isn't comfort unrefined by its very nature, and thus why it is comfortable in the first place?

[Robin Garr]

I'd love to see someone do refined Comfort Foods really well in this town...

Isn't that the shtick at the Village Anchor Pub & Roost? "Comfort food with a twist"?

Wow! If Village Anchor is comfort food refined, then I am IN! (may be my new favorite restaurant)

[Robin Garr]

Wow! If Village Anchor is comfort food refined, then I am IN! (may be my new favorite restaurant)

Well, it's idiosyncratic, and some of our gang had mixed responses to it, but personally I really like the Village Anchor Pub & Roost, both for food and for atmosphere.

Although that does ask the culinary question:
By refining "comfort foods" do they lose their essence? Isn't comfort unrefined by its very nature, and thus why it is comfortable in the first place?

I don't think so. I feel it's in the execution of the dish more than the idea of Comfort Food.
I think a great example is Cracker Barrel, which has a whole menu of what we would describe as "Comfort Food".
It's not bad, I like the Barrel. However the recipes and preparation are obviously geared for volume and speed.
The same menu, prepared with more effort and better quality ingredients that are not made to feed 2500 people a day, could be absolutely spectacular.
I feel the same way about your food at J. Gumbo's.
Is it Cajun/Creole? I think so.
Do I like it? Yes I do, Drunken Chicken over the Jambalya is the bomb.
But, I've had better versions that were made with better ingredients in smaller batches than you guys make. That's what I meant by more refined.

Ok, I get what you are saying Dan. I was thinking a bit more esoteric, I guess. But yeah, I can definitely get behind some "refined" comfort food!

When I think comfort food, I think hearty soups and stews, meaty dishes, and the like. I think Cottage Pie exemplifies comfort food for me.

Ok, I get what you are saying Dan. I was thinking a bit more esoteric, I guess. But yeah, I can definitely get behind some "refined" comfort food!

When I think comfort food, I think hearty soups and stews, meaty dishes, and the like. I think Cottage Pie exemplifies comfort food for me.

I think along the lines of what you said Ronnie, that comfort food is in its nature unrefined, which is part of what makes it well.... comfortable.

I have made very nice meals consisting of a lean pork loin stuffed with some yummy stuff and beautiful parm&garlic asparagus.... and everyone raved and enjoyed it.......... but on the other hand.....

when i make a big ol' pot of greens with hot water corn bread, chunky mashed potatoes, and oven-roasted chicken..... i KNOW that it is comfort food for my husband and my kids.

so... does the latter meal look as nice when served on a plate? probably not, but it is appreciated more because it doesn't just hit the palette and the stomach; it touches the heart and soul, which is what i feel comfort food should do.....