In the December issue of Gourmet Magazine

  • Al’s Quality Market in Barberton, Ohio uses traditional Eastern European methods for curing pork, including a twice-smoked bacon frosted with garlic and paprika.
  • The new MGM Grand in Detroit hosts a Wolfgang Puck Grille. The seared swordfish with bacon confit and whole-grain mustard is one of the more popular items on the menu.
  • The bacon-wrapped scallops on grits with candied orange at Market Table in NYC can be ordered off the restaurant menu or purchased in the retail shop to take home with you.
  • Blue Pear Bistro in West Chester, PA serves a salad of heirloom beans and arugula that is paired with a tiny slab of pork belly and topped with a deep-fried egg.
  • A young American girl visiting Paris with her family impresses the staff of a local restaurant by ordering (and enjoying) steak tartare, while her parents stick to choucroute and cassoulet.