For the finale of his “Bacon Heart Attack Dinner,” the Dissident Chef added a post-dessert lagniappe of bacon chocolate chip cookies, hot from the oven. Talk about incredible: these bacon chocolate chip cookies were among the best cookies I’ve ever eaten. Many of my fellow diners made similar remarks about the cookies.
Maybe, if we’re lucky, the Dissident Chef will consider packaging these for wider distribution. (Whole Foods, Delmonico’s, Dean & Deluca, are you listening?)
Laid out like tiny machines of loving grace, or like a Japanese sushi platter, Dissident Chef’s glorious bacon sampler was a fetishistic array of bacon delights. This displayed the spectrum and variety across the field of dreams otherwise called BACON.
Bacon & Rabbit Presse, with pureed turnips, date, and bacon cream.
This is where we can safely say “Over the top, dude.”
Sweet and earthy, fatty and chewy, this dish was ridiculous. By that, I mean so absurdly rich and good you fantasize about it later. Or perhaps weekly, and perhaps for years to come.
To ameliorate the panic: thankfully, there was no heart attack involved anywhere during the course of the dinner. And, we presume, none afterwards.
But if one dish made my blood-thumper expand to a hardening cannonball rubbing like an angry pirate ship against the inside of my ribs rushing towards enemy mast, this was the dish. Breathe deep, breathe deep.
The colors of the bacon here—bright pink flesh, Tide-y whitie fat stripes—were modestly terrifying. I suspected it was slow-cooked via sous vide but my mind saw “raw” bacon….by this time, I was too gone to care. Trust is surrendered at the click, when I signed up online for this blind bacon masquerade.
To a certain extent, underground or ‘subculture dining,’ as the Dissident Chef calls it, is akin to his love of Jean Lafitte and pirates. He literally has a captive audience; nobody knows how many course are coming out, what’s coming next, when it’s going to end. So at this point, I’m feeling very along for the ride and very far afloat in the richness of bacon cream, softness of pureed turnips and very rich and fatty rabbit and bacon. I’ve never been one to put the kibosh on pirate ships, anyway: I had a pirate birthday party when I was 7, decades before Johnny Depp made rogue vogue.
Turnips are fantastic root vegetables and aren’t given the glory of cousins like potatoes or carrots, so the puree alone was great. The rabbit and bacon presse—flesh & fat—was a stunning morsel when paired with the sweet, chewy date, the root-down turnip smoothness, and the crème de bacon. Really, bacon cream? OMG…bottle that stuff ASAP.
Overall, the ‘bacon heart attack’ evening was glorious; this was one of the evening’s singular triumphs.
Beef Heart Confit over Hobbs’ Bacon, Lentils, Onion Flowers
The fifth course of Dissident Chef’s Subculture Dining “Bacon Heart Attack Dinner” was a serious boost; another great dish with more complexity than the Spam (which was awesome). The beef heart confit flayed like a welcoming, flickering Maori tongue atop green garlic, Hobbs’ bacon, and lentils.
Visually, there’s an erotic play happening as well, with the phallic onion flowers atop the open, flattened beef heart confit.
The flavors have stepped up, especially bolstered by the big red swathe of house-made sriracha, the red chile pepper sauce popular throughout Southeast Asia. The Dissident Chef painted a big sriracha swoop across the plate and that hot pepper infuses the lentils and beef heart confit to just the kind of heat that keeps you aware of mild fire in the mouth. Just enough to enjoy the burn.
The Chateau Guiot Rose´has three varietals: mostly grenache and syrah, with some cinsault. The pink is dark-hearted, and the fruit initially bold (strawberry, raspberry) but pretty dry through the finish. It was a great pairing to the rich spiciness of the bacon beef heart confit dish, and would be a great summer wine for anything you might barbecue.
Home-made Spam with cippolini onions, fingerling potatoes, bacon broth
In square bowls came a lovely little spam and broth, to be sopped up with great bread. I felt like a character in a Dickens novel, wanting some more, but probably slurped more graciously in my broth-swigging.
The spam was made by the Dissident Chef by combining various meat parts into a mixture that included bacon and odd parts like trotters. The texture was indeed Spam-like, or perhaps like a softer, more robustly flavored sausage. The fingerling potatoes were the country cousins who didn’t add much to the party and were probably embarrassed to even be there. Another nice surprise; another amazing little taste mob. Really a small but great dish.
Fatted Calf Bacon Cup with Egg Sous Vide, Frisee, and Fois-Bacon Vinaigrette
The sous vide egg, cooked for 47 minutes at 47 C (116.6 F), has a marvelous soft and creamy texture, unlike any egg I’ve ever tasted. For texture and taste, the egg comes nearest to a custard, and the addition of a little fois gras-bacon vinaigrette over frisee transformed a simple breakfast staple into a little wonder. The egg sits inside a wrap of Fatted Calf bacon with a wicked crunch. The rough crunch vs. the silky custard, plus the greens and unique vinaigrette made this a crowd favorite.
Below is a shot of this dish prior to plating, which looks like a den of snakes. The bacon coils tightly, wound like an asp protecting its nest.
Course 2 Pairing: Kung Fu Girl, Reisling
Light, softly crisp, and easygoing, I didn’t feel much of the Kung Fu Girl’s punch. Punching came later. Nicely balanced wine paired with our breakfast-at-dinnertime special of bacon & sous vide egg. The Kung Fu Girl wine comes from Columbia Valley, Washington.
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