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If you’re in the Chicago area, or even within reasonable driving distance, you’ll want to seriously consider getting tickets to this year’s Baconfest Chicago event.  Tickets may seem a bit pricey at $65.00… but only at first glance.  What a ticket gets you is an all-access pass to try dozens and dozens of dishes created by an impressive line-up Chicago’s best and brightest chefs.  This is an all-day event and we’re talking chefs like Michael McDonald (One SixtyBlue), Chris Pandel (The Bristol), Carrie Nahabedian (NAHA), and so many other talented people that we can’t fit them all in here.  You can see the complete list of participating restaurants and chefs here.  It’s an extremely impressive list and well worth buying a ticket.

All chefs attending are honoring bacon; each with their own special Baconfest dish and quite a few will even be using Nueske’s Bacon (applewood or wild cherrywood) for their creations.  I’m sure the folks at Baconfest are going to have a difficult decision to make when it comes time to choose the winning dish at the end of the day. 

For amateur cooks (that’s anyone who has never been a chef) who are attending Baconfest, you have the opportunity to compete, too.  Nueske’s is sponsoring the 2011 Amateur Bacon Cookoff.  You can see the rules and sign up here to be in the running.  Five of amateur recipes will be chosen for the final competition at this year’s Baconfest Chicago.  If you’re one of the lucky five, you’ll attend the main event as a guest of Baconfest & Nueske’s.  If you win in the amateur final at Baconfest, you’ll receive the Golden Rasher Award and some really excellent Nueske’s prizes.

We warn you: some of last year’s amateur recipes at Baconfest were pretty sophisticated, so bring your “A-Game”.  Last year, we even had a contestant make a very impressive homemade sausage with bacon, so there is definitely skill involved here.  Remember, the event is on April 9th, 2011, so enter your best bacon recipe now to be considered!

One Response to “Nueske’s & Baconfest Chicago – The 2011 Amateur Bacon Cookoff”

Comment from Dinesh
Time August 15, 2012 at 7:53 pm

Bacon wrapped aruond a water chestnut then drenched with Terriyaki sauce mixed with brown sugar and honey, and baked until crispy. You can also make the sauce and boil it. As the sauce comes to a boil, drop the bacon wrapped water chestnuts in, and boil them for about 1/2 hour. Pull them out, and serve warm. mmmmmmmm