Course three of the Bacon Heart Attack Dinner had a flurry of flavors, but the richness suggested by bacon and marjoram butter sauce were little mouthfuls of subtleties. (Especially compared to the later, richer, and more piquant dishes that followed.) The small halibut was wrapped in Hobbs’ Applewood Smoked Bacon. Braised fennel and a tiny edible flower bisect the plate; the marjoram-butter sauce convenes the flavor-clashes together in a truly sumptuous manner.
The pairing for this dish was house-made rice wine from the Dissident Chef and crew (no bottle shown).
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.
For course 1 of Subculture Dining’s “Bacon Heart Attack Dinner,” the Dissident Chef served little chicken-fried wild boar bacon balls, paired with escarole, The wild boar bacon’s chewiness and rough smokiness tastes not unlike a softer, more palatable form of jerky. The quick chicken fried style added a bit of texture to the fatty boar, which visually counterplayed the brilliant green salad of escarole and wild sugar snap peas. The slight bitterness of the escarole and the bright, mildly sweet peas were a great contrast against the fatty, smoky wild boar bacon ball. A great opening dish.
The Bergerac Rose is a combination of merlot, cabernet franc, and cabernet sauvignon. Soft fruit tones here, a nice opening taste that brightens up the dark smokiness of the wild boar. In the glass, it’s a bright, zippy pink. And against the bright plated greens, it’s a pairing made in Laura Ashley / Ralph Lauren / prep school heaven. A visual feast, and great sipping with the escarole, wild snap peas and boar bacon ball.
For the opening act of Subculture Dining’s “Bacon Heart Attack Dinner,” the Dissident Chef and his crew offered bacon-infused martinis made with Hangar One Vodka. Amazing. The mini martinis were smoky, cold, crisp; a compelling ‘eye-opener’ for a bacon dinner. They were paired with sweet donut balls rolled in pulverized bacon & sugar, quite an aperitif and amuse-bouche combo.
Bacon & Brown Sugar Donuts
The bacon vodka aperitif was paired with bacon-brown-sugar donuts, served on a platter of woven bacon. The bacon was crushed with brown sugar and the hot little donuts were rolled in it. This was a great opening act for the Bacon Heart Attack Dinner. Whatever was to happen after this, I was aboard. A great start.
The photo above are the donuts in progress, tossed in the bowl. The photo below is the final presentation of donut balls, which sat atop a woven bacon napkin atop a small platter.
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