Bacon Week – Let’s Bank On It

Hennessy VS knows how to celebrate Bacon Week – with great cocktails, served with suggested menu pairings from State and Lake Chicago Tavern at theWit.

Some bacon facts from the experts at Hennessy VS:

1. The average American eats 17.9 LBS of bacon per year

2. In 1924, Oscar Mayer Patented the first packed, sliced bacon

3. There is a bust of Kevin Bacon made of bacon

4. A formula for bacon cologne was created in 1920

5. National Bacon Day is held on the Saturday before Labor Day

6. When Julius Caeser landed in Britain in 55 BC, he brought his own bacon with him


Bacon Fried Crawfish

Fig and Peppered Bacon Jam

Spicy Candied Bacon

The mix master recipes (with other suggested pairings):


The bacon week menu runs at State and Lake through April 27 – so go hog wild!

All food photos courtesy of theWit.  The piggy bank snapshot is mine!


Sometimes I really luck out.  One of my friends was in town for the day, and asked me to join him at a dinner.  I said I would – but only if it was somewhere good.  And it was GREAT!

Industry fave Steelite International hosted an amazing private dinner at Publican Quality Meats. The service was astounding – cocktails were being mixed such as the South Side, and great wines were being poured. We missed taking a picture of the Fluke Crudo with Clemetines and Pine Nuts because we all devoured it. We also were entertained by and got to chat with Foodie-lebrity Farmer Lee Jones.


The rest of the amazing menu:

Little Gem Salad with Crispy Pig Ears, Radishes and Buttermilk Vinaigrette.  The pig ears were so crispy, spicy and addicting. Note: I also ate the pig ears off the plate of the guy sitting next to me.  He didn’t want to finish them, and I just couldn’t handle that.

Whole roasted Red Grouper with Melted Leeks Vinaigrette.  This dish was a show stopper.

Farm Chicken with Summer Sausage and Fries.  The best dish at Publican – and reminds me of Paris.

Grilled Country Ribs with Mojo Verde, Swiss chard and Fried Shallots.  No angst, just Mojo.

Special thanks to John from Steelite for including me in the fun!


On Friday, April 5th one of my dreams finally came true. Cru Kitchen & Wine Bar served Sequins At Breakfast, a group of Chicago’s Glitterati raising money for Bright Pink. What also shined was the menu – a tasting of crispy and fluffy beignets, fresh fruit and my selection –  house smoked salmon with a toasted poppy bagel, cream cheese, capers, hard cooked egg, sliced tomato and red onions. If I had to choose one decadent breakfast – it would be exactly this plate of perfection. And thankfully it will shine on the menu at Cru Kitchen & Bar every brunch.