Bacon!!!

A little of both.

I enjoy taking gifts to my coworkers and patrons at Varanese. One day it might be some dim sum or fried pig intestine from Red Pepper (that place is the bomb.) The next it might be a mock- mole I made from night of the iguana chocolate chai tea. I believe it helps extend palates and enthusiasm, while furthering my own personal development. If I identify you as a foodie or regular, you can bet I'll be stopping by at some point during your meal with a lagnappe. I can't pull this off on a Wed, Fri or Sat, but I try my best.

I also include every palate possible when I develop my drinks. Not only do I get some great feedback and ideas, but the guest's experience is enhanced. When was the last time a restaurant included you, the guest, in on the creative process?

What can I say? It's my thing, and I have a terrific chef that agrees with the vision (for example, he visits every table personally. Who does that anymore?)

I take it you're working the bar and handling mixology at Varanese then?

my apologies, but the first time i read what you were thinking of making, it sounded like a dish, not a cocktail.
i can see it now.

Nice flavor combination and technique!

You just gave me an idea...

Tomorrow I'm gonna make a nougat of Bacon/ Dourian. Served as a quenelle, I'll prolly make the chantilly with turbinado sugar. A syrup of Maker's Mark, American Honey, Drambuie or Pango Rhum...

I'll let you know how it goes...

Stephen I'm curious-where do you get durian in Louisville? I don't really like the stuff (though I did have a decent sorbet once) but I haven't seen it around. I'm really impressed with your flavor combination. Please post how it turns out.

Nice flavor combination and technique!

You just gave me an idea...

Tomorrow I'm gonna make a nougat of Bacon/ Dourian. Served as a quenelle, I'll prolly make the chantilly with turbinado sugar. A syrup of Maker's Mark, American Honey, Drambuie or Pango Rhum...

I'll let you know how it goes...

Stephen I'm curious-where do you get durian in Louisville? I don't really like the stuff (though I did have a decent sorbet once) but I haven't seen it around. I'm really impressed with your flavor combination. Please post how it turns out.

You can get Durian at almost any grocery that specializes in Asian produce (ie. the groceries on south 3rd.)

Frozen of course!

I think I may have mentioned my friend's annual Iron Chef birthday party in this forum before - this year's ingredient was bacon, and I used the three varieties of Broadbent I bought at Burger's. Used the hickory bacon for a roasted garlic and bacon spread with gorgonzola and cream cheeses, the pepper bacon for a white bean, bacon and cabbage soup, and the maple bacon for a bread pudding with bacon and golden raisins and a maple bacon-vanilla brandy hard sauce (half the butter measurement was replaced with maple bacon fat - wow!)

The whole table was pretty amazing - we were on such a bacon rush that we conveniently forgot to vote on any winners . . .

roasted garlic spread on bacon idea

*stolen*

no, it was a roasted garlic and bacon spread with gorgonzola and it was served with crackers . . . but yeah, it was a riff on an appetizer I'd had at Roy and Nadine's in Lexington.

I take it you're working the bar and handling mixology at Varanese then?

My job title is key employee and I work the floor. I handle training, some of the drinks and special projects. I also promote the restaurant through self- generated catering gigs.

We had a ball with the dourian. My sous, Hollis made a chocolate- banana ice cream with a little dourian as a nuance. We sold it one our small bites dessert.

Dourian was my star player and we will not be selling it. Your original assumption was correct- it is designed to be an amuse' taken at the end of the meal. About half a teaspoon with a candied pecan on top. It was tasty! The smokieness of the bacon played quite well. It can be described as a cheese plate in a spoon. I found it interesting that there were no intense reactions to the flavor like usual. The people that didn't like it still went back for a second or third taste, their eyes half closed and thier head lowered trying to figure it out.

If anybody would like to taste it, please stop by the restaurant and I'll give you some. Of course we'd like to have you for a meal, but that is unneccessary. I'll keep it around for a week or two just in case.

I take it you're working the bar and handling mixology at Varanese then?

My job title is key employee and I work the floor. I handle training, some of the drinks and special projects. I also promote the restaurant through self- generated catering gigs.

We had a ball with the dourian. My sous, Hollis made a chocolate- banana ice cream with a little dourian as a nuance. We sold it one our small bites dessert.

Dourian was my star player and we will not be selling it. Your original assumption was correct- it is designed to be an amuse' taken at the end of the meal. About half a teaspoon with a candied pecan on top. It was tasty! The smokieness of the bacon played quite well. It can be described as a cheese plate in a spoon. I found it interesting that there were no intense reactions to the flavor like usual. The people that didn't like it still went back for a second or third taste, their eyes half closed and thier head lowered trying to figure it out.

If anybody would like to taste it, please stop by the restaurant and I'll give you some. Of course we'd like to have you for a meal, but that is unneccessary. I'll keep it around for a week or two just in case.

I have visons of me holding my nose and tasting it for the first time....I guess it's one of those things that a little bit of it ...will go a long WAY!!!!!...(sort of like fish sauce?)

The thing that amuses me most about it is the effect on sense memory. I found myself having ghost flavor sensations the rest of the day.

But does it Taste like,Smell like or even chew like Bacon?....

Marsha....We are on as far as I'm concerned...BLT withstanding! The side show is just that to me.....Tuna melt, Grilled cheese or whatever....I know you have the skills that pay the bills.......

But does it Taste like,Smell like or even chew like Bacon?....

Yep. all of the smoky goodness is there.

I read an article about Eban Freeman of NYC's Tailor infusing bourbon with bacon. He lets it sit for 2 days until a fat line forms on the top and then uses it. I recently tried the same with deviled ham and vodka and it works quite well. I fined mine through a coffee filter, though. The flavor is very subtle, but is definitely there. Not so old fashioned anyone?

Bacon vodka in Baltimore:
http://weblogs.baltimoresun.com/enterta ... vodka.html

I love the comments after the article! The wonderful combination of 'shock and awe' that lets a mixologist know they are doing their job right.

I read an article about Eban Freeman of NYC's Tailor infusing bourbon with bacon. He lets it sit for 2 days until a fat line forms on the top and then uses it. I recently tried the same with deviled ham and vodka and it works quite well. I fined mine through a coffee filter, though. The flavor is very subtle, but is definitely there. Not so old fashioned anyone?

Bacon vodka in Baltimore:
http://weblogs.baltimoresun.com/enterta ... vodka.html

I posted about this, including the receipe, not long ago. The bartender at work brewed some and made the Old Fashioned with it as well as a bacon infused Mint Julep. People seem quite happy with the results. These are people at work, not guests, as the items are not on the menu.