MAKIN’ BACON

Pork is the cure

The winning dish at last year’s first-ever Bacon Takedown, a cured-pork cook-off, was the delicious-sounding Bacon Bourbon Ice Cream. On the flip-side, the worst invention inspired by this event, which has since gone national, was “bacon chapstick.” (Wonder if Katy Perry would have kissed the girl that had that on.) The smoky, fatty meat is once again in Brooklyn’s spotlight now that the competition returns to the Bell House for another round. Twenty home-cooks will battle it out for some fabulous parting gifts, including a year’s supply of Hormel, and attendees get to sample and judge all of their crazy concoctions. Bacon-themed dress is encouraged.
Sun., Oct. 17, 4 p.m., 2010

 
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