AlwaysNYCWFF: Thrillist’s Bacon & The Blues

Arthur Bovino — October 09, 2009

Bacon-Wrapped Quail Dog with Smoked Mustard Sauce by Braeburn. Tyler Florence. The Crooners.

Bacon. Man, Thrillist doesn’t mess around. Their Bacon & The Blues event in The High Line Room at The Standard for the New York City Wine & Food Festival (site) featured bacon with oysters, bacon with potatoes, candied bacon, hazelnut crusted bacon, bacon donuts and wait for it, wait for it, chocolate-dipped bacon.

Tyler Florence’s brief introduction let everyone get down to the matter at hand, drinking Canadian Club Whiskey with soda, listening to The Crooners play their rendition of “Johnny B. Goode,” and eating lots and lots of bacon and bacon-laced dishes provided by chefs from six restaurants.

With all the different textures and takes on such an epic ingredient, it was hard to play favorites. We particularly enjoyed Chef Brian Murphy’s use of bacon with oysters because he fried them instead of going with what might have first come to mind, bacon-wrapped oysters. The maple-glazed sour cream donuts also deserved our love. But it’s hard not to give B.R. Guest’s executive pastry chef, Elizabeth Katz the most props for her skewered, baked, brown sugar-sprinkled, chocolate-dipped bacon. Not only did they taste great, but they were portable, easy to eat and embodied an over-the-top expression of all that we love about bacon.

Other great dishes by Christopher Lee, Brian Bistrong, Jacqueline Lombard and Jeremy Strubel follow.

 

Provided by Aureole: Bacon & Black Truffle Potato Gratin with Taleggio Cheese.

 

Provided by The Mott: Balsamic Braised Nueskee Bacon Slab with Fried Oysters over Bitter Greens.

 

Provided by Gansevoort 69: 48-Hour Berkshire Duroc Pork Butt Sliders with Candied Bacon & Homemade Pickles.

 

Provided by The Libertine: Hazelnut Crusted Smoked Pork Belly.

 

Provided by 675 Bar: Chocolate Covered Bacon.

 

675 Bar’s Bacon Donuts.