Bacon in Food and Wine Magazine (2/08)

In the February 2008 issue of Food and Wine Magazine...

• A few chefs compare their fantasy meals and low-brow indulgences. To slum it, Paul Virant of Vie in Chicago "would take his two sons to 2Toots Train Whistle Grill in Chicago twice a week for eight years and order double bacon cheeseburgers."
• In an article about skiing, eating and drinking in Jackson, Wyoming, the author visits the bistro Trio and enjoys a bacon and shrimp topped pesto pizza.
• For an inexpensive yet delicious meal in London, try Anchor & Hope in Covent Garden for a duck heart, bacon and foie gras salad.
• If you find yourself seeking an inexpensive meal in Paris instead, check out L'Alasco for a thin-crusted onion and bacon pizza with juniper berries.
• Top Chef winner Hung Huynh shares his recipe for Clay Pot Rice and he flavors it with fatty bacon.
• The Test Kitchen shares three variations on a classic pot roast recipe. Beer-Braised Pot Roast is enhanced with bacon cooked in the pot with the roast, as well as bacon used as a garnish.
• Chef Michael Symon shares his recipe for Pork Cheek and Black-Eyed Pea Chili (with bacon) which he makes for Super Bowl Sunday.
• Chard with Orange and Bacon is a nice salad to eat while drinking a glass of Bordeaux.
• Roasted Potato Skewers with cubes of bacon also make a good side dish to eat with a meal complemented by red wine.

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