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.
Nice to Meat You…delivering you the mightiest, meatiest dishes, vendors, events, and folks.