Bank and Bourbon: 4th Annual Bourbon Bash

Regular readers know I'm a huge fan of Bank and Bourbon's annual Bourbon Bash. In fact, I've made sure to stop by every year. Now in their fourth year celebrating great food and bourbon, they're continuing to support Donors Choose, with proceeds from this event benefiting education. 

Clockwise from Top Right: Making of a Manhattan | Charcuterie & Cheese | Steak Tartare | Manhattan

Bourbon sponsors abounded at this event, with Jim Beam small-batch bourbons on full display and on offer. Knob Creek single barrel and Basil Hayden were enjoyed neat, on the rocks, and in craft-made Manhattans or Mint Juleps. For those that opted to skip the whiskey, there was plenty of champagne and wine as well. Hors d'ouerves were passed around and included crabcakes and a stunning steak tartare on crispy potato skins. I could eat a whole tray of those! And of course, the charcuterie and cheese station was an eye-opening array of Benton's and Creminelli ham, local cheeses (including Birchrun Hills blue!), grilled bread, and fresh fruit.

Clockwise from Top Right: Ahi Tuna | East Coast Oysters | Hamachi Poke | Knob Creek all around! 

And from there, revelers were able to enjoy plenty of fresh seafood including ahi crudo, East Coast oysters, and a wonderful hamachi poke.

Clockwise from Top Right: Knob Creek Single Barrel | Duroc Pork & Seasonal Greens | Pastrami Short Rib | Salmon & Morels

For the more voracious eaters, Executive Chef Tom Harkins pulled out all the stops. Fresh whole-plank salmon and whole-roasted rock fish were plated to order with morels. A juicy Duroc pork chop was enjoyed along with fresh asparagus and spring peas. There were plenty of Cowboy ribeyes being carved, along with a gorgeous pastrami short rib that had horseradish and whole grain mustard to provide balance to the heft of the meat.

Clockwise from Top Right: Coconut Macaroons | Bourbon Glazed Donuts | Blueberry Trifle | Chef Amanda's Dessert Spread

Pastry Chef Amanda was not to be outdone and offered up an incredible display of sweet treats. The donuts are always a standout - crisp on the exterior and perfectly fluffy within. Adorned with a bourbon glaze and popcorn (!), the salty and sweet elements were easily enjoyed. Blueberry trifles, banana s'mores, and coconut macaroons were also enjoyed by the belly of this pig.

And I couldn't leave the event without enjoying the goat cheese cheesecake. Tart, tangy, and wonderfully smooth, this had better be on the regular menu at Bank & Bourbon! If you missed out on this year's Bourbon Bash, be sure to be on the look out for tix next year. You won't be sorry! And in the meantime, be sure to stop by the restaurant for great food and drink. 

Pizzeria Vetri: Spring 2018 Menu Review

This is part of a series of posts related to Pizzeria Vetri: [1], [2], [3]. 

I've always been a fan of Pizzeria Vetri. And there's no shame in my eating game - it's part of the reason why we decided to move to the apartment complex that houses PV Callowhill on its ground level. You likely know about the shift in ownership, but under the clearly capable hands of Head Chef John Sidoti (previously Chef de Cuisine at Osteria), the tastes and tenets that started with Chefs Vetri, Michaud, and Spence remain in place. We stopped by to check out the new spring additions to the menu and judging by the crowds on an early Thursday evening, Pizzeria Vetri remains as popular as ever!

Italian Derby [$12]
Bulleit rye whiskey, Fernet Branca, lemon, mint

Regular readers know I'm a fan of rye and Fernet respectively, so the Italian Derby seemed like a match made perfectly for me. Fernet acted as the bitters, with the bright citrus from the lemon coming on through, along with the freshness of the mint. Easy spring drinking. 

Strawberry Fennel Salad [$12]
Strawberries, shaved fennel, sunflower seed granola, watercress, banyuls vinaigrette

Strawberry fennel salad had fresh flavors coming through from the sweet strawberries and the crisp fennel. I enjoyed the bitterness from the watercress, which was nicely balanced by the texture of the sweet sunflower seed granola and the acid from the oak barrel-aged banyuls vinaigrette. 

Roasted Beets [$8]
Beets, robiolina, pistachios, parsley

Chef Sidoti was killing it with the execution on something as simple as the beet salad. Salt-compressed for 6 hours, the beets had an intensely sweet earthiness from having the moisture pulled out. Paired with the nutty texture of the pistachios, the creaminess of the super-smooth robiolina, olive oil, and parsley, this is a must-order, especially at $8! 

Wood Oven Salad [$12]
Asparagus, snap peas, spring onions, baby carrots, radishes, pecorino, lemon butter dressing

The wood-oven salad was seasonally spring - a cornucopia of roasted asparagus, spring onion, and sweet snap peas, along with sweet baby carrots and a nice bite from the radish. I enjoyed the salty funk from the pecorino, with the lemon-butter dressing tying everything together. 

Asparago [$16]
Shaved asparagus, fried egg yolk, Meyer lemon, mozzarella, parmigiana 

At the Callowhill location, the asparagus pie is a welcome spring addition to the pizza menu. Chef Sidoti is killing it with a fried egg yolk, designed to be picked up and drizzled all of your pie. Talk about yolk porn! The shaved asparagus provides some heft to each bite, with the Meyer lemon providing a punch of bright acidity. 

Funghi Calzone [$14]
Roasted mushrooms, garlic, scallions, ricotta, mozzarella, parsley

The calzones are always a winner at PV. Perfect leoparding on the crust, with a substantial glut of roasted mushrooms, garlic, and scallions, interspersed with creamy ricotta and fresh mozzarella within. 

Agnello [$18]
Roasted lamb, English peas, pickled red onion, young pecorino, parmigiana, mint, oregano

If you're at the Chancellor Street location in Rittenhouse, look out for the Agnello. Beautifully marbled lamb shoulder is roasted and pulled apart all over your pie. English peas and mint are the natural complement to the sweet grassy lamb, with the pickled red onion really making each bite. 

Here's hoping the wonderful weather continues and we're truly done with winter. There's no better way to enjoy it than stopping by for a drink and some good eats at your nearby Pizzeria Vetri. And even if the chill returns, you can certainly enjoy the tastes of spring. 

FTC Disclaimer: Thanks to Pizzeria Vetri and Urbn Food & Beverage for inviting me in. Regardless, my opinions are mine alone and, therefore, unbiased.

The Revivalist Spirits Event at Rouge

It's highly likely you've seen the Revivalist Gins as part of your favorite Philly mixologist's portfolio. Enjoyably light, these are unlike any British gins you may have previously encountered. And by that I mean that after you've had a taste of these locally distilled products, you won't associate gin with pine cones or being overly juniper-forward. With five expressions, Revivalist Gins seek to embody each of the seasons, along with a jalapeno botanical infusion that provides a nice juxtaposition between spice and nice. 

Founders & Brothers Don and Scott Avellino | Rouge Executive Chef Sam Noh

After speaking with founders and brothers Don & Scott Avellino, their passion for producing a quality local product is clear. Understanding the lack of U.S. distilled gin-based products, they both quit their day jobs to distill these spirits in hand-hammered copper stills. And to great success - their product was voted Top 100 Spirits of 2017 by Wine Enthusiast! And why the seasonal expressions, you ask? It came with the understanding that appetites and palates change along with the climate. Seeking the refreshing nature of spring? Look no further than the Equinox expression - perfect for a G+T. Need cooling citrus married with a compelling warmth? Summertide has got you covered. Autumnal vibes will certainly take you to their Harvest expression, emanating complex spices. And keep warm during the winter with Solstice on the rocks. 

If you're looking for a bit of spicy kick, be sure to grab DragonDance. Rouge's mixologist, Nathan Weigert, married the jalapeno-infused gin with the house-made Bloody mix perfectly - who needs boring vodka? Not to be outdone, Executive Chef Sam Noh paired each cocktail with small bites, including a fresh caprese salad [Equinox G+T] and a shrimp cocktail [DragonDance Bloody Mary], among others. 

Looking to pick up a bottle or five of the Revivalist Gins? The DragonDance, Summertide, and Equinox expressions are available at Fine Wine & Good Spirits. Solstice and Harvest are available through special order at the PLCB. And heads up - they're also expanding to ride the whiskey wave with the Original Resurgent Whiskey. Cask-strength at 118.4 proof, I know I'll be on the look out for that. 

White Dog Cafe University City Review

Originally opened in 1983, White Dog Cafe in University City is a true pioneer in what we now consider to be the local, sustainable food movement. With that in mind, restaurateur Marty Grims purchased White Dog from Judy Wicks in 2009. And in doing so, he brought sleek, yet welcoming designs while maintaining the environmentally sound model. Consistent with all of his restaurants, he continues to ensure well-executed and creative dishes as well. Having just celebrated the 35th anniversary, the University City cafe recently expanded by adding 82 seats. This includes a bar and a lower-level solarium. Designed by the folks from Rohe Creative, floral fabrics and garden furniture keep it all in theme with White Dog's uniquely whimsical rooms.  

Cocktails: Honey Mule [$13] | McGruff Manhattan [$13]

Local is name for the cocktails as well. Having recently gone on a Philadelphia Distilling Company tour, I was excited to see both Bluecoat Barrel Reserve bourbon and their barrel-finished gin on display in their McGruff Manhattan - boozy, yet smooth, with a bit of sweetness coming through on the finish. The GF enjoyed her Honey Mule, which featured Penn 1681 vodka, along with the sweet spice of the Fruitlab ginger liqueur and Q brands ginger beer. 

Squash Fritters [$12]
Chili curry emulsion, pickled vegetables, micro cilantro

To start, we enjoyed the seasonal squash fritters. Crisp nuggets of hearty squash married well with the chili curry emulsion underneath, with the countervailing bite of the pickled veggies offering up a nice acidic balance. 

Kennett Square Mushroom Soup [$10]
Truffle creme fraiche, snipped chives

I always have to get the mushroom soup here. Not only are the Kennett Square mushrooms local, they doesn't get any better. Poured tableside, the earthy umami punch from the mushrooms hits you along with the faintest scent of truffle from the creme fraiche underneath. Don't forget to mop up the last spoonfuls with the house-baked bread.

Locust Point Chicken Chopped Salad [$22]
Smoked bacon, Birchrun blue cheese, hard boiled egg, red onion, ranch dressing

For the GF's main, she opted for the chopped salad, featuring grilled Locust Point chicken. It's enough for two, with the funk of Birchrun blue offering up hearty savoriness along with the crisp bits of bacon, hard-boiled egg, and ranch-dressed greens. 

Green Meadow Double Cheddar Burger [$19] + Farm Egg [$2] + 1732 Meats Bacon [$2]
Grilled red onion, tomato, smoked bacon mayo, truffle Parmesan fries

Do get the burger here. Green Meadow Farms beef is juicy and well-seasoned with a nicely seared crust. I opted for a farm-fresh egg and 1732 meat bacon - the perfect combo. Each bite is amplified by the fact that there's smoked bacon mayo covering the buttery brioche. And to complement this behemoth? White Dog's killer truffle parm fries. Trust me - if you're at any Fearless Restaurant (think: Autograph, The Deck, Moshulu, White Dog Wayne), you'll be missing out if you don't order the fries. Crispy on the outside with a great chew to the spuds within, the perfume of truffle and the salty hit of parm will have you dreaming for more. 

Kennett Square Mushroom Gratin [$9]

I'd highly recommend ordering the mushroom gratin as well. And why not when they're this tasty, especially when melded with cream and truffled bread crumbs. Delectable.

Apple Pie Bread Pudding [$9]
Croissant bread pudding, brown sugar bourbon ice cream

We ended our meal with the apple pie bread pudding - comforting, sweet, and with a nice juxtaposition between the warm pudding and the house-made bourbon ice cream. The brown sugar notes really came through.

So if you're in University City, I'd highly recommend stopping by White Dog Cafe for any meal. Judging by the crowds at the bar and dining in on a Saturday at 6PM, I'd say the neighborhood agrees. Pro-tip: for brunch, I'd definitely ask to be seated in the solarium - it's a visual treat that will complement the tasty dishes that are sure to come out. 

FTC Disclaimer: Thanks to White Dog Cafe Philly & Fearless Restaurants for hosting us. Regardless, my opinions is mine alone and, therefore, unbiased. 

Renzell Tasting: Fork Restaurant Review

You may have seen my recent post about Renzell, the restaurant rating system that intends to eliminate the inherent bias that plagues the Yelp's of the world. Feedback is culled from diner surveys, which results in hundreds of thousands of data points providing us with a list of the best restaurants in the city. Why would diners take the time to fill out said surveys? Free Lyft credits, bottles of wine, and Soul Cycle classes aside, you're able to spend points to indulge in free Private Tasting experiences at some of the best restaurants in the city. 

Renzell Tasting at Fork Restaurant's Private Dining Room

The GF and I recently had the pleasure of exploring what a Renzell Tasting exactly entailed. And luckily for us, the stage was set by one of the city's most venerable and lauded restaurants, Fork. Co-owned by respected restaurateur Ellen Yin and Chef Eli Kulp, Fork is the original concept for these James Beard Award nominees. It's part of the High Street Hospitality Group, which also includes High Street on Market, High Street on Hudson, and a. kitchen + bar. It's rare that a restaurant has not only persisted, but consistently progressed over two decades. And with Executive Chef John Patterson at Fork's helm, Craig LaBan elevated Fork to four bells late last year.

Clockwise from Top Left: Parmesan Gougeres, Crab Salad and Watermelon Radish,
Pre-Dinner Cocktail and Wine Pairings 

So needless to say, the GF and I were excited. Whisked away to the private back room upon arrival, there was a grand, yet intimate tablescape set for the Renzell diners, along with a pre-dinner cocktail. One of Fork's signatures - Between Now and Then - this was easy to enjoy during this particularly hot summer night. Smooth sweetness from the Laird's apple brandy and the Winter pear liqueur had a nice interplay with the lime and rosemary. The foundation of Hayman's Old Tom gin had a light, herbal spice that evoked juniper and coriander. 

Passed hors d'oeuvres included a light crab salad - innately sweet, light on the mayo, and with some bite from green onion. This sat atop the crunch of watermelon radish. Gougeres were enjoyably light, but with plenty of Parm shaved over. 

Sweet Amalia Oysters | Castellroig Rose Cava

Local oysters were on offer from Cape May NJ. Plump, meaty, and briny, this paired nicely with the cava.

Fairytale Eggplant | Castellroig Rose Cava

No bitterness came from these gorgeous fairytale eggplant, scored and delicately roasted to provide just enough smoky savoriness to bring us to our meal proper.

Watermelon Salad | Cuvee di Silex 

For the GF's first course, she received a gorgeous landscape of compressed watermelon that had a subtle sweetness and texture that was balanced by the espelette-brown butter crumble and the floral tang of the green coriander yogurt.

Shrimp Carpaccio | Cuvee di Silex

Not to be outdone, the dish I received was just as visually stunning. Lightly smoked, the briny essence of the shrimp carpaccio was further cemented by the sea beans, with additional texture coming from bits of radish. Both were paired with a crisp and vibrant Chenin Blanc.

Bread Service

Having previously flourished under James-Beard nominated Alex Bois, High Street on Market's bread program is second to none and continues to turn out amazing product. Therefore, it came as no surprise that bread service at Fork is not standard fare. A wonderful crust and a moist, buoyant texture within, it was the perfect vessel for the soft (yes!) pat of butter.

Potato Gnocchi | "B Minor"

Pasta were paired with an Australian Mourvedre-Grenache-Shiraz blend from Nagambie Lakes. Rich and velvety, this went nicely with the GF's gnocchi. Pillowy clouds of pasta were ethereal and seemingly vanished in the sauce of lamb ragu and English peas.

Black Pepper Malfatti | "B Minor"

Malfatti were rolled out to thin pasta sheets, with cheese, garlic scapes, and cracked black pepper interspersed with some heft from the occasional fava.

Golden Tilefish | Tasca d'Almerita Leone

Local New Jersey tilefish was delicate, flaky, and with the sweet essence of lobster or crab. Stewed Sun Gold tomatoes and potatoes provided the foundation, with furikake seasoning adding texture to each bite. This was paired with a fragrant Cattarato blend from Sicily.

32 oz. Dry-Aged Strip | Valderhermoso Roble

We were also treated with a behemoth 32 oz. dry-aged sirloin - essentially the T-bone, with a bit of the filet as an added bonus. Nicely seared on the exterior and basted with plenty of butter and roasted garlic, I appreciated that the funk of the dry-aged beef was allowed to shine. This was served with rainbow carrots roasted in bone marrow and a well-dressed chicory salad. Paired with a Spanish red that was aged in French oak barrels, this was a luxurious end to our mains.

Intermezzo

A particularly pretty palate cleanser of tart raspberry sorbet and pomegranates signified dessert.

Chocolate Mousse Tart

There was a nice interplay between the luxurious chocolate mousse and the tang of the citrus curd, with texture coming from the trail of chocolate graham crackers.

Pecan Brown Butter Cake

And to complete the Renzell Tasting at Fork, tangy, saccharine sorbet and fresh peaches sat atop a moist pecan brown butter cake.

Service was exceptional and seamless. Beverage Director & Manager Harry Jamison also ensured that each pairing was well-described and every question was answered. It was wonderful chatting with Ellen Yin when she stopped by to say hello to each and every diner.

So what are you waiting for? Make sure you sign up for Renzell and become part of the movement to provide feedback as to what constitutes Philly's best restaurants! Beyond the pre-dinner cocktails, multiple courses, and wine pairings, we realized that one of the most enjoyable aspects of the Renzell Tasting was being able to have dinner with some of the city's most enthusiastic palates. No pretension, just general merriment.

The Sunroom Review [2]

This is for a series of posts for the Borgata Hotel & The Water Club including: Bobby Flay Steak, Wolfgang Puck American Grille, Wolfgang Puck American Grille [2], The Cafeteria, Tony Luke's, N.O.W., N.O.W. [2], Metropolitan, Sun Room, Sun Room [2], Old Homestead Steakhouse, Old Homestead Steakhouse [2], Fat Burger, 28 West, Gelato, the Borgata Buffet, Izakaya, Bread and Butter, and Fornelletto. 

Regular readers know that when the GF and I are looking for a quick getaway, a good bet is that we're at the Water Club. It's easily the best hotel in AC, with a bumping outdoor pool area and great dining options as well. In fact, even if you're looking for a quick bite, Iron Chef Geoffrey Zakarian has got you covered with his elegant creations at the Sun Room.

There isn't an abundance of seating here as it's more of a lounge area to grab a drink and small bites. It's beautifully decorated though with streaming lights among the trees and a fireplace out back.

The perfect spot to start your night out. 

Sunburn [$12]

Absolut mango, Grand marnier, canton de ginger

The sunburn was light and citrusy, with a subtly boozy undertone from the vodka. Easily quaffable.

Tuna Tartare [$19]

Avocado, grapefruit, edamame, shallot sofrito

The tuna tartare came a bit soupy for my liking, but the sweet acidity of the grapefruit was a wonderful pairing for the nicely chopped tuna. The shallot sofrito added savoriness, with texture coming from the edamame. The Tollhouse crackers threw me for a loop though, downgrading an otherwise elegant dish.

Rock Shrimp Tempura [$18]

Shishito peppers, chili sauce, sea salt 

Nothing wrong with the rock shrimp tempura though. Lightly crisped, the shrimp had a wonderfully snappy texture. The shishito peppers had great depth that paired wonderfully with each bite. A must order.

Maine Lobster BLT [$19]

While there was a bit too much mayo in the lobster salad, the crisp bacon paired well with the sweetness of the crustacean. This was all housed within a nicely buttered mini brioche bun.

Lobster Mac & Cheese [$21]

Maine lobster, elbow pasta, farmhouse cheddar

 

If there's lobster mac on the menu, you know I'll order it. While I could have done with a bit more salt in the dish, I enjoyed the creamy, sharp cheddar base and tender lobster chunks amidst the al dente noodles.

While there were some minor issues with execution (likely due to the fact that Chef Zakarian isn't usually at this casino-based lounge), it's clear that the Iron Chef has left an impressive imprint on the dishes he's created. It's a far cry from most of the food you'll find on the strip, that's for sure! 

David Burke's Primehouse Review

This is for a 2015 trip to Chicago, including the following posts:

Big & Little's, David Burke's Primehouse, Little Goat Diner, Philly's Best, and The Publican. 

Dry-aging steaks have certainly gone beyond the standard 28-day time frame. Case in point, if you're at Mario Battali's Carnevino in Vegas, you have the chance to indulge in a 240-day dry-aged riserva steak. Dry aging helps in intensifying the beefiness of your standard cuts of steak by breaking down the intramuscular fibers and lending way to a nice funk. And if you're in Chicago, there's no place better than David Burke's Primehouse to enjoy a proper dry-aged steak.

A Top Chef Master in his own right, Chef Burke's got a clear passion for beef. So much so that he was the first chef to own his own bull. Named Prime 207L, or simply Prime, this is the Black Angus bull that's sired the foundation for high-quality steaks. In fact, despite Prime's passing, his sperm has been frozen to continue the line of beef.

Rye-P-A [$16]
Templeton rye, absinthe, bitters, orange, IPA
 

After a long day of conferencing, I decided to start off with the Rye-P-A. I usually only drink stouts if I'm opting for beer, but was intrigued by the potential balance of the IPA with the orange and absinthe. Coupled with the stiffness of the rye whiskey, we're talking about a smooth tipple that comes through with floral citrus notes.

Bread Service
Gruyere popover, butter with Himalayan sea salt
 

A la BLT Steak in NY, there's nothing I enjoy more than a popover to start. This was one of the best I've had. Perfectly portioned with a nicely crisp texture on the outside, this was studded with salty hits of cheesy Gruyere. 

Once opened, the bread within was fluffy and just hot enough to melt the room temperature butter, which was topped with pink specks of Himalayan sea salt. Delicious. 

Bacon [$12]
Slaw, black pepper, maple syrup
  

I had to get David Burke's bacon dish (this is the Chef who had his own bacon bar!). And I'm glad I did. In fact, consider this one of my last meal dishes. Previous iterations of this dish were presented in "cake pop" fashion and I'm glad they did away with it in favor of this more beautifully presented spectacle of pork. The belly was incredibly flavorful, with the sweetness from the maple syrup rendering it into bacon candy. There was a nice outer crisp as well, which helped to provide some textural balance. There was a valiant attempt by the crisp red cabbage and pea tendril slaw to cut through the heft of the pork, but the richness of the unctuous belly could not be denied, Seriously the best steakhouse bacon I've ever had, even over Peter Luger's. Ridiculously delicious and a must order. 

At this point, the kitchen gifted me with the caesar salad with add-on's. Perhaps they were attempting to provide some levity to my meal, which regular readers know centers around carnivorous tendencies. The salad's expertly crafted tableside, with the option of adding on delectable crab croutons or white anchovies to impart some bright salinity to the dressing.

Caesar Salad [$14] + White Anchovies [$3] + Crab Croutons [$5] 

The greens were perfectly dressed, with a great depth of flavor from the just-made dressing. The hits of salt from the Parmesan Reggiano and the tasty morsels of lumb crab in the crisp croutons helped to provide additional savoriness to each bite. 

75 Day Dry-Aged Ribeye [$79]
20 oz salt brick beef
 

But really, I was here for the dry-aged beef. They offer several steaks, including the standard 28-day as well as 35, 40 and 55-day aged steaks. But I was here for the bad boy, the 75-day. Dry-aged using Chef Burke's patented Himalayan salt brick process, this 20 ounce bone-in ribeye was cooked nicely medium-rare. 

There was a clear beefy funk that was highly reminiscent of blue cheese, but with a buttery tenderness to the beef due to the tissue breakdown. In fact, the beef finished with a sweetness that was reminiscent of elk. This was delicious and well-executed in that the beef really shined over any overt seasoning or butter one may expect from your more typical steakhouses.

Mac n Cheese [$9]
Camembert, cheddar, bread crumbs  

I couldn't stop there - especially when there was mac n cheese on the menu. The noodles were nicely al dente and the melange of sharp cheddar and the funky umami of the Camembert helped to create a creamy and delicious bite. 

At this point, I was excited to tour the dry-aging room, clearly designated and locked, with the official patent proudly displayed. 

Manager Tommy Livingston (often mistaken for the Chef!), described the aging process and proudly highlighted the various cuts, including the ribeyes and the lard, which is aged as well. Apparently, the fat is melted and brushed onto their incredible dry-aged burger. They're even in the process of dry-aging pork, which'll make for an interesting treat. 

They still had one of their original steaks on display, representing almost a decade of aging! You can see how much of the actual beef gets eaten away during the process. Amazing, though probably not entirely edible. 

So if you're in Chicago and looking for a proper steak experience, look no further than David Burke's Primehouse. And if you're interested in trying more nuanced flavors compared to your standard 28-day dry-aged ribeye, the 75-day is the way to go. Don't forget a side of that incredible bacon!