WBEZ | bacon http://www.wbez.org/tags/bacon Latest from WBEZ Chicago Public Radio en Baconfest Chicago 2013: and the Golden Rasher goes to... http://www.wbez.org/blogs/louisa-chu/2013-04/baconfest-chicago-2013-and-golden-rasher-goes-106763 <p><p style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfest2013poet.jpg" style="height: 413px; width: 620px;" title="Baconfest Chicago 2013 bacon poetry reading by contest winner Steve Nordin (WBEZ/Louisa Chu)" /></p><div class="image-insert-image ">The rumours of bacon&#39;s death have been greatly exaggerated by the food media for years. Oh the <em>Schadenfreude</em>&nbsp;they must have felt during last fall&#39;s worldwide bacon shortage prediction, which <a href="http://www.npr.org/2012/10/05/162342072/bacon-shortage-is-hogwash"><u>proved to be &quot;hogwash&quot;</u></a>.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">&quot;Long live bacon!&quot; was the implied collective cry at the <a href="http://baconfestchicago.com/"><u>fifth annual Baconfest Chicago</u></a>&nbsp;held Saturday at UIC Forum. Manifested as bacon eats and drinks from 128 restaurants, this year BFC donated $50,000 to the <a href="http://www.chicagosfoodbank.org/site/PageServer"><u>Greater Chicago Food Depository</u></a>. As always the 3,000 attendees themselves delivered with thousands of pounds of donation food too.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfest2013browntrout.jpg" style="height: 413px; width: 620px;" title="Brandade fritters with spicy bacon lime hollandaise by Browntrout chef/owner Sean Sanders in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">I was <a href="http://www.wbez.org/blogs/louisa-chu/2012-04/source-all-bacon-baconfest-chicago-2012-98348"><u>back as a judge</u></a> for the coveted Golden Rasher award for the chef&#39;s &quot;Most Creative Use of Bacon&quot; at the lunch session, again with the <em>Chicago Reader</em>&#39;s <u><a href="https://twitter.com/MikeSula">Mike Sula</a>.</u>&nbsp;This year we were joined by Alinea, Next, and Aviary co-owner <a href="https://twitter.com/nickkokonas"><u>Nick Kokonas</u></a>; Food Network&#39;s <em>Sandwich King</em> <a href="https://twitter.com/JeffMauro"><u>Jeff Mauro</u></a>, and <em>LTH Forum</em> co-owner Ron Kaplan (<a href="http://www.lthforum.com/bb/memberlist.php?mode=viewprofile&amp;u=127"><u>aka&nbsp;ronnie_suburban</u></a>).</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfest2013barn.jpg" style="height: 413px; width: 620px;" title="Bacon Bacon Bacon Baby Back Bones: bacon fat slather, bacon infused dry rub, bacon fat mop, bacon wrapped hickory smoked rib, bacon guajillo BBQ sauce by Barn &amp; Company Pitmaster Gary Wiviott in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">We each hit the floor on our own to taste 13 dishes then convened back in bacon judges&#39; chambers to confer. Our general consensus: a lot of great dishes, many of which we wanted more &mdash; but creative?</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfest2013untitled.jpg" style="height: 413px; width: 620px;" title="The “Love Me Tender”: Pork belly panino with smoked banana, truffle caramel, cashew butter by Untitled chef Joseph Heppe in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">This says more about how high we&#39;ve raised the creative bacon bar, especially in Chicago. Bacon donuts? Been there. Bacon ice cream? Eaten that. Bacon powder made with rendered bacon fat and tapioca maltodextrin? Made that.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfest2013onenorth.jpg" style="height: 414px; width: 620px;" title="Pork belly adobo by One North chef Will Pagulayan in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">We&#39;re a tough crowd, as a city, and especially in that room Saturday afternoon. A well deserved kudos to all.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">In the end, the Baconfest 2013 Golden Rasher award for the chef&#39;s &quot;Most Creative Use of Bacon&quot; at the lunch session went to Chef Joseph Rose at Lockwood for his slow poached egg, bacon ragout, bacon dashi, and nori.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfest2013lockwood.jpg" style="height: 413px; width: 620px;" title="Slow poached egg, bacon ragout, bacon dashi, nori by Lockwood chef Joseph Rose in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">Rose just took over at the historic Palmer House hotel last October, which lost its critical heat when EL Ideas chef/owner <a href="https://twitter.com/PhillipFoss"><u>Phillip Foss</u></a> left way back in 2010. Lockwood just re-opened April 7 after a two-week makeover. While the Golden Rasher award may be mostly fun, Rose&#39;s dish impressed my room of serious judges.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfest2013templeton.jpg" style="height: 413px; width: 620px;" title="Blinker: Templeton Rye, grapefruit juice, raspberry syrup by Templeton Rye in Templeton, Iowa (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">Last year&#39;s winner, <a href="http://www.redbutterchicago.com/index.html"><u>Red Butter chef/owner Monica Sharma</u></a> was back, this year with a tandoori bacon arancini and mint raita. Sharma has since held a series of successful pop-up dinners. With this one perfectly executed hot, crunchy, creamy, and complex bite, we had a winner indeed.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfest2013redbutter.jpg" style="height: 414px; width: 620px;" title="Tandoori bacon arancini and mint raita by Red Butter chef/owner Monica Sharma in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image "><u><em>Watch<a href="http://www.flickr.com//photos/louisachu/sets/72157633295493438/show/">&nbsp;Slideshow: Baconfest Chicago 2013</a></em></u></div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image "><em>Follow Louisa Chu <a href="https://twitter.com/louisachu"><u>@louisachu</u></a>.</em></div></div></div></div></div></div></div></div><p>&nbsp;</p></p> Mon, 22 Apr 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-04/baconfest-chicago-2013-and-golden-rasher-goes-106763 That which we call a diner http://www.wbez.org/blogs/louisa-chu/2013-03/which-we-call-diner-106205 <p><p style="text-align: center;"><a href="http://instagram.com/p/XFlMGAxRm6/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/dinercozywaffle.JPG" style="width: 620px;" title="Waffle Combo Meal with two eggs over easy, ham, added hash browns and coffee at Cozy Corner Restaurant and Pancake House in Chicago (WBEZ/Louisa Chu)" /></a></p><div class="image-insert-image " style="text-align: left;">What defines a diner? Breakfast all day? Late night burgers and shakes? Counter service with sassy waitresses and grillmen wearing white paper hats?</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">I&#39;m investigating diners for Curious City, the question precisely &quot;<a href="http://curiouscity.wbez.org/#!/archive/question/440"><u>Where are the area&#39;s oldest diners and what are their stories?</u></a>&quot; &mdash; asked by Rachel Kimura.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">But hold up, what is a diner? Our friends at <a href="http://chicagoist.com/2013/02/27/chicagoists_favorite_diners.php"><u><em>Chicagoist</em>&nbsp;listed their favorite diners</u></a> recently, and while Diner Grill fits the classic bill, why do <u><a href="http://daleysrestaurant.com/">Daley&#39;s Restaurant</a></u> and even <u><a href="http://cozycornerrestaurant.net/">Cozy Corner</a>&nbsp;</u>do&nbsp;too? What separates the diners from the restaurants, coffeeshops, and grills?</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">We&#39;d love to hear what you think, in the comments below or <a href="http://curiouscity.wbez.org/#!/archive/question/440"><u>over at Curious City</u></a>. (BTW did you hear <u><a href="https://soundcloud.com/curiouscity/the-sound-of-our-hearts">Ira Glass say recently, &quot;I love Curious City.&quot;</a>?</u></div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">In the meantime, I&#39;m on the case. Above you see my go-to diner order when available. I have my own Ron Swanson rules when it comes to diner food. I order waffles over pancakes because I can make pancakes at home. I order ham over bacon because only I can make bacon the way I like it, baked to crispy edges and chewy center. Eggs over easy and hash browns, runny yolks broken over hash browns, then seasoned judiciously with ketchup and Tabasco.&nbsp;</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">When Curious City hits the road in search of the area&#39;s oldest diners and their stories, I will be carrying my own personal bottle of real maple syrup, and my own thermally insulated whipped cream.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">But coffee, I just drink their coffee, cream and sugar,&nbsp;however good or bad it might be. Curious, I know.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;"><a href="https://twitter.com/louisachu"><u><em>Follow Louisa Chu on Twitter.</em></u></a></div></p> Thu, 21 Mar 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-03/which-we-call-diner-106205 The source of all bacon: Baconfest Chicago 2012 http://www.wbez.org/blogs/louisa-chu/2012-04/source-all-bacon-baconfest-chicago-2012-98348 <p><p style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfestredbuttergulab.jpg" style="width: 600px; height: 399px;" title="Red Butter bacon-chile gulab jamun with bacon-pistachio brittle (WBEZ/Louisa Chu)"></p><p style="text-align: left; "><em>"Whenever you're at a brunch buffet and you see that big metal tray filled with the 4,000 pieces of bacon, don't you expect a rainbow to be coming out of it?&nbsp;'I found it! I found the source of all bacon!'"</em></p><p style="text-align: left; ">Food-obsessed comedian Jim Gaffigan has a brilliant "<a href="http://www.youtube.com/watch?v=CaK9bjLy3v4">Bit of Bacon</a>" and his words speak to the heart—the ever-slowly beating heart—of&nbsp;<a href="http://baconfestchicago.com/">Baconfest Chicago</a>.</p><p style="text-align: left; ">Held this past Saturday at UIC Forum, it wasn't all about piggery. The <a href="http://baconfestchicago.com/about/bios">Baconfest Triumvirate</a> of founders&nbsp;also donated a big $50,000 check&nbsp;to the <a href="http://www.chicagosfoodbank.org/site/PageServer">Greater Chicago Food Despository</a>—and 3,000 Baconfesters brought&nbsp;2,298 pounds of food for the food drive. But yes,&nbsp;4,257 pounds of <a href="http://www.nueskes.com/">Nueske’s</a> bacon was prepared by 107 restaurants, split into two sessions, lunch and dinner.</p><p style="text-align: left; ">I served as a judge again, this year on the esteemed lunch session bacon bench with the <a href="http://stevedolinsky.com/?p=8131">Hungry Hound himself, Steve Dolinsky</a>; the <a href="http://www.chicagoreader.com/Bleader/archives/2012/04/16/a-cinderella-story-at-baconfest">Reader's masked Mike Sula</a>; and the <a href="http://www.lthforum.com/bb/viewtopic.php?f=17&amp;t=23400&amp;p=413204#p413204">hatted David Hammond</a>. After a Sartrean discussion, we chose the winner of the Golden Rasher Award for Most Creative Use of Bacon:&nbsp;<a href="http://www.redbutterchicago.com/">Red Butter</a>'s&nbsp;Monica Sehgal Sharma and her&nbsp;bacon-chile gulab jamun with bacon-pistachio brittle—a newcomer and underdog.</p><p style="text-align: left; ">Our eight lunch session finalists follow below.</p><p style="text-align: left; "><em>"Even the frying of bacon sounds like applause."</em></p><p style="text-align: left; ">John des Rosiers team from Inovasi fried chunks of pork belly on-site—in duck fat.</p><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfestinovasibelly.jpg" style="width: 600px; height: 399px; " title="Inovasi pork belly, farro verde, and wild ramp salsa (WBEZ/Louisa Chu)"></div><div class="image-insert-image " style="text-align: center; "><div style="text-align: left; "><em>"To improve other food, they wrap it in bacon."</em></div><div style="text-align: left; ">&nbsp;</div><div style="text-align: left; ">Or lace it with bacon fat, and smother it with a crisp, fatty chunk—as did&nbsp;Big Jones' Paul Fehribach with his take on biscuits and gravy.</div></div><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfestjonesbiscuit.jpg" style="text-align: center; width: 600px; height: 399px; " title="Big Jones bacon fat biscuit with crispy bacon, pea gravy, and piccalilli (WBEZ/Louisa Chu)"></div><div class="image-insert-image " style="text-align: left; "><em><span style="text-align: left; ">"B</span>its of bacon are like the fairy dust of the food community...'Not interested in a salad? Bippty boppity bacon!'<span style="text-align: left; ">"</span></em></div><div class="image-insert-image " style="text-align: left; ">&nbsp;</div><div class="image-insert-image " style="text-align: left; ">Spacca Napoli's Jonathan Goldsmith redefined bits and salad, and perhaps even fairies.</div><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfestnapolisalad.jpg" style="width: 600px; height: 399px; " title="Spacca Napoli pea, bacon, and Pecorino salad (WBEZ/Louisa Chu)"></div><div class="image-insert-image " style="text-align: center; "><div style="text-align: left;"><em>"Not many ways to prepare bacon. You can either fry it or get botulism."</em></div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">Or make bacon rice crispies, as did Hearty's Dan Smith, with your choice of cereal infused milk (à la&nbsp;<a href="http://www.momofuku.com/restaurants/milk-bar/">Momofuku Milk Bar</a>'s&nbsp;Christina Tosi).</div></div><div class="image-insert-image "><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfestheartykrispies.jpg" style="width: 600px; height: 399px; " title="Hearty bacon rice crispies with cereal milk (WBEZ/Louisa Chu)"></div><div class="image-insert-image " style="text-align: left;"><em>"It's amazing the shrinkage that occurs. You start with a pound, you end up with a bookmark."</em></div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">No, uh, shrinkage with Moderno's bacon cannoli, opening soon by des Rosiers.</div><div class="image-insert-image " style="text-align: center; "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfestmodernocannoli.jpg" style="width: 600px; height: 399px; " title="Moderno bacon cannoli with Parmigiano-Reggiano and pea powder (WBEZ/Louisa Chu)"></div><div class="image-insert-image "><div class="image-insert-image " style="text-align: left;"><em>"Really the only bad part about bacon, it makes you thirsty—for more bacon."</em></div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">Even when hidden in a bacon pancake pop, by&nbsp;Zed451's Kate Milashus.</div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfestzedpancake.jpg" style="width: 600px; height: 399px; " title="ZED451 bacon pancake pop in bourbon glaze (WBEZ/Louisa Chu)"></div><div class="image-insert-image " style="text-align: left; "><em>"I never feel like I get enough bacon. At breakfast, it's like they're rationing it."</em></div><div class="image-insert-image " style="text-align: left; ">&nbsp;</div><div class="image-insert-image " style="text-align: left; ">Definitely no rationing by Lillie Q's Charlie McKenna—or any Baconfesters. See photos of all 2012 dishes <a href="http://www.flickr.com/photos/opacity/sets/72157629827839525/with/7082410143/">here</a>.</div><div class="image-insert-image " style="text-align: left; ">&nbsp;</div><div class="image-insert-image " style="text-align: left; ">The dinner session Most Creative winner was&nbsp;Matt Troost of Three Aces with his&nbsp;<a href="http://www.flickr.com/photos/opacity/7082894025/">Shake ‘n' Bake</a>: a bacon “shake 'n bake” with bacon bolognese and vanilla-bacon-bourbon milkshake. It's available this week as a special at the restaurant.</div><div class="image-insert-image " style="text-align: left; ">&nbsp;</div><div class="image-insert-image " style="text-align: left; ">See the full list of limited edition Baconfest specials <a href="http://baconfestchicago.com/rollyourow">here</a>—aka the source of all bacon.</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/baconfestlilliesqbeignets.jpg" style="width: 600px; height: 899px; " title="Lillie's Q bacon custard filled bacon beignet with Café Du Monde coffee and chicory bacon syrup (Baconfest Chicago/Anne Petersen)"></div></div></div></div></div></div></div></div><p>&nbsp;</p></p> Wed, 18 Apr 2012 13:29:59 -0500 http://www.wbez.org/blogs/louisa-chu/2012-04/source-all-bacon-baconfest-chicago-2012-98348 Top 5 places for bacon in Chicago; Baconfest returns http://www.wbez.org/blog/steve-dolinsky/2011-04-07/top-5-places-bacon-chicago-baconfest-returns-84747 <img typeof="foaf:Image" src="http://llnw.wbez.org//blog/photo/2011-April/2011-04-07/bacon.jpg" alt="" /><p><p style="text-align: center;"><img alt="" height="302" src="http://llnw.wbez.org/blog/insert-image/2011-April/2011-04-06/bacon.jpg" title="bacon &amp; egg biscuit from Sweet Maple Cafe (photo: Joseph Storch)" width="500"><br> bacon &amp; egg biscuit from Sweet Maple Cafe (photo: Joseph Storch)</p><p>Has it jumped the shark yet? Is bacon as ubiquitous as tiramisu on Taylor Street? Some would argue yes, but many in the food community say bring it on. While the back/side of the hog - the source of bacon - continues to show up on nearly every menu, right alongside beet-and-goat-cheese salads, if you love it salted and dried (or smoked), here's your pocket guide:&nbsp;</p><p>1. <a href="http://thepublicanrestaurant.com/">The Publican</a> (brunch only), 837 W. Fulton Market, 312-733-9555</p><p>2. <a href="http://www.sweetmaplecafe.com/">Sweet Maple Cafe</a>, 1339 W. Taylor Street, 312-243-8908</p><p>3. <a href="http://www.bobak.com/">Bobak's</a>, 5275 S. Archer Avenue, 773-735-5334</p><p>4. <a href="http://www.thebutcherandlarder.com/">Butcher &amp; Larder</a>, 1026 North Milwaukee Avenue, 773-687-8280</p><p>5. <a href="http://www.paddylongs.com/">Paddy Long's</a>, 1028 West Diversey, 773-290-6988</p><p>Honorable mention: <a href="http://www.cityprovisions.com/delicatessen.htm">City Provisions Deli</a></p><p style="text-align: center;">&nbsp;</p><p style="text-align: center;"><a href="http://thepublicanrestaurant.com/"><img alt="" height="236" src="http://llnw.wbez.org/blog/insert-image/2011-April/2011-04-04/BaconFestChicago-logo.jpg" title="" width="448"></a></p><p>Bacon fans will probably debate my top 5, and they're also going to descend on the <a href="http://www.uicpavillion.com/">UIC pavilion</a> Saturday, part of Chicago’s <a href="http://baconfestchicago.com/">2<sup>nd</sup>&nbsp;Annual Baconfest</a>,&nbsp;which has been sold out for weeks. Although a festival celebrating the glory of bacon seems obvious, it was actually inspired by a love of beer. After Michael Griggs and Andre Vonbaconvitch attended a musical about the awesomeness of craft beer, they were inspired to think of a way to celebrate bacon. With the avid support of their friend and partner Seth Zurer, the first bacon event took place in October 2009 with a ten-chef cook-off at the <a href="http://thepublicanrestaurant.com/">Publican</a>.&nbsp;That event evolved into <a href="http://baconfestchicago.cpm/">Baconfest</a>, which took place last April at the <a href="http://stanmansion.com/#1">Stan Mansion</a> in Logan Square.</p><p>“People loved the dishes, they loved the cocktails, they loved the feeling that they were part of a bacon community,” Zurer said.</p><p><a href="http://baconfestchicago.com/resources/faq">During</a> the fest, local chefs make their own, innovative dish with the only rule being it must contain bacon. Everything from salads, entrée-style samples, pizzas and pastries are served to guests in small portions. Although the menu for this Saturday’s Fest hasn’t been released, it’s doubtful it'll disappoint the 1,500 bacon fans that already have tickets.</p><p>“It’s amazing how versatile bacon is and how ingenious our chefs are,” Zurer said.</p><p>The number of chefs will double this year, to nearly 60, including <a href="http://www.atwoodcafe.com/">Atwood Café’s</a> Derek Simcik, <a href="http://chizakaya.com/">Chizakaya’s</a> Harold Jurado, <a href="http://www.heavenonseven.com/">Heaven on Seven’s </a>Jimmy Bannos Sr. and <a href="http://www.girlandthegoat.com/">Girl &amp; The Goat’s</a> Stephanie Izard.&nbsp;In addition to unlimited samples of food, guests can also visit the <a href="http://baconfestchicago.com/resources/faq">Bacon Vendor Expo</a> where 30 artisan bacon-makers and bacon entrepreneurs will display, sample and sell their bacon-related products.&nbsp;</p><p>Not only will the Fest feed people cured pork belly, the creators are also helping those who are less fortunate, by making a cash donation of $25,000 to the <a href="http://www.chicagofoodbank.org/">Greater Chicago Food Depository</a>. Any guest that brings a food donation will be entered to win prizes donated by the sponsors and vendors. Even better, the <a href="http://www.ilpork.com/">Illinois Pork Producers Association</a> will donate one pound of pork for every pound of food guests donate. If you didn’t score tickets to the event Saturday, we’ll be there taking notes and share what happened on next Monday’s post.</p><p>&nbsp;</p><div>&nbsp;</div></p> Thu, 07 Apr 2011 11:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-04-07/top-5-places-bacon-chicago-baconfest-returns-84747