Bacon in Gourmet Magazine (10/07)

In the October issue of Gourmet Magazine

  • Is lard the new olive oil? Why Ossabaws are the not-so-newest hog on the block.
  • Slow-roasted pork belly with smoked maple vinegar and Hakrui turnips make for a fine Fall feast at The Inn at Shelburne Farms in Shelburne, VT.
  • Chef Dan Barber of the restaurant Blue Hill in NYC struggles with a shortage of pork belly when he thinks a restaurant critic is in his dining room (the full story is really entertaining and the outcome serendipitous).
  • Bordeaux Quay in Bristol, England is arguably the most eco-friendly restaurant in the U.K. They also butcher their own pigs and cure their own bacon.
  • Sweet-Potato Hash with Bacon is a quick dish to make for dinner.
  • David Chang of Momofuku in NYC loves all things pork and cooks with it in many innovative ways, “It’s a mystical, magical animal,’ says Chang of the pig. ‘It just tastes good.'” Pork belly is a particular favorite. “I can’t work without it,” says the chef.
  • More on Chang: “The seductively smoky notes of some of America’s best bacon and pork feature in nearly all his dishes. For his apple salad, Chang fries the bacon until it’s crisp, then tosses thin apple slices in the warm fat with some lime juice to bring out the fruit’s tang.”
  • In Sonoma wine country, you can get carbonara with peas at Zazu.
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