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The Pinnacle

By Chef Brian

The Pinnacle

Years ago when Joe and I worked as chefs at the Brown Hotel we did a two day event with Southern Foodways Alliance called Camp Bacon…it was exactly as it sounds. Two days of bacon seminars, bacon classes and bacon tasting capped by an eight-course bacon themed dinner featuring the best artisan bacons from Kentucky and Tennessee cooked by local chefs. I’ve said before that it may have been the pinnacle of my career as a chef. Out of that came bacon baklava. We drew dessert as our course and after many ideas I began thinking of the classic almond stuffed date wrapped in bacon.  Which I love. Why not combine those flavors into a dessert and the perfect medium was the classic baklava. Two classics, American and Greek coming together. Awesome and delicious. It made the Saveur Magazine top 100 things to try that year and several other accolades. It’s been a few years since I pulled that dish out and recently I found myself with a large quantity of Marcona almonds and a couple of pounds of Medjool dates. Add our favorite bacon from Father’s and it’s baklava time.
Try the Bacon Baklava recipe here. Enjoy.