In honor of Ari’s visit, the dinner will be centered around bacon, but as always, they welcome vegetarians to share the evening as well. Each guest will also receive a copy of Ari’s book.

Chef Tory has designed a multi-course menu for the evening. Follow this link to the Special Dinner to read more about the fun! Hope to see you there!

Ari will speak about the 12 Natural Laws of Business, and his thoughts on why operating in violation of them has created an energy crisis in the American workplace. His approaches are applicable whether you’re running a law office, a library, a restaurant, a record label, a software firm, or an organic farm – they are the behind-the-scenes “secret” stuff that goes into making a very special, sustainable business of any kind.  On a less serious note, Ari’s previous book, Zingerman’s Guide to Better Bacon, gets into the story of America’s favorite meat; its history, what makes better bacon better, tales of bacon makers around the country, chocolate gravy, and other enticing tales of pork bellies. Come on over and say hello!

This Tuesday, April 12th, the folks at The Glass Onion are cancelling their regularly-scheduled Fried Chicken night for one night only. What are they up to instead? A Bacon Tasting Dinner with Ari! The dinner includes 3 courses and a signed copy of Zingerman’s Guide to Better Bacon. Here’s a peak at the menu: Crispy Braised Benton Bacon, Lettuce and Tomato Salad, Local Clams and Shrimp with Virginia Pancetta, and Crispy Braised Pork Belly with Spring Vegetables. C’mon by and say Hi!

THE DATES

Thursday, June 30th, 2011 – Special dinner at Zingerman’s Roadhouse with James Beard nominated Chef Andrea Reusing from Lantern Restaurant in Chapel Hill, NC

Friday, July 1st, 2011 – A musical event, most likely at the Ark. We’re figuring out the details. We’ll post regular updates on Facebook and here.

Saturday, July 2nd, 2011 – Camp day! Day Camp! Yaay

Sunday, July 3rd, 2011 – Bacon Street Fair

Want to stay up to date with plans as they develop? Jump on over to the Camp Bacon site and join the mailing list!

Well, I had the fixings. There was Zingerman’s Bakehouse White on the counter, 2-year Grafton Cheddar in the fridge, some great Harnois Farms local eggs I’d just picked up, and… bacon. Bacon? Well, it’s not in the recipe for the Cheddar Dream Sandwich, but why not add some bacon to the fun and fry the sandwich in bacon fat instead of butter?! Why not indeed.

Cheddar (Bacon!) Dream Sandwich

4 strips bacon (I used Nueske’s applewood-smoked bacon)

2 large eggs

2 tablespoons whole milk or cream

Pinch fine sea salt

4 slices Challah bread (I used Zingerman’s Rustic Italian)

4 ounces Grafton Cheddar, grated

1/4 cup maple syrup

In a large skillet, cook the bacon over medium heat until crisp.

Meanwhile, beat together the eggs, milk and salt.

When the bacon is done to your liking, remove it from the pan, leaving the bacon fat. If you like your bacon a little on the crispy side, leave it in the pan while you’re frying the bread.

Dip a side of 2 of the bread slices into the batter and place batter-side-down in the skillet. Top each with half of the cheese. Dip one side of the remaining 2 slices in the batter and place atop each sandwich, batter-side-up. When the bottom slices are golden brown, about 3 to 4 minutes, carefully flip the sandwiches over, using a spatula. Cook until the second side of each sandwich is golden brown, another 2 to 3 minutes, and remove from the skillet to a warm plate. You can put 2 strips of the bacon right inside each sandwich or service it on the side. Top with a generous drizzle of maple syrup.

Serves 2

Here’s a peek at the menu:

Frisse Salad, BBB Rillons
Duck Fat Croutons, Poached Egg and Lemon/Chestnut Vinaigrette
Cupcake Sauvignon Blanc

Hangtown Egg Bake
Apalachacola Bay Oysters, Benton’s Smokehouse Bacon
Zingerman’s Pimento Cheese, Benne Seed Crackers
Red Lion Chardonnay

Lex’s Roast Chicken Thighs with Bacon and Spicy Coffee Rub
Dutch Bacon and Gouda Potato Salad
Local Bacon-Seared Winter Greens
Belle Glos Meiomi Pinot Noir

Apple Bacon Cake
Maple Glaze

Bacon’s in the air. Hope to see you there!

Recipe: Bluefish Fried in Bacon with Blue Grits

This is a simple preparation, it has a great name, it’s pretty eye-catching on the plate and, most importantly, it tastes extremely terrifically good. I made it with the really superb, organic, stone-ground blue grits that we get from Glenn Roberts’ Anson Mills in South Carolina. Given that the old corn varieties ranged in color from white to red to yellow to blue and most everything in between (or even all on one cob–try Glenn’s multi-colored “speckled grits” too!), blue grits really aren’t all that strange.

It’ll mess up your all-blue color scheme, but this is also good with cooked greens on the side. To get back into the blue end of the spectrum you can follow with fresh blueberries and a dollop of fresh whipped cream (no bacon) for dessert!

Serves 2 as a main course. Since the cooking time is the most challenging element of this recipe, feel free to prepare a larger portion than you actually need and save some for later.

For the grits

• 4 cups cold water
• 1 cup Anson Mills blue grits
• ½ teaspoon coarse sea salt

Heat the water in a heavy four-quart stockpot. Start mixing in the grits while the water warms up, stirring regularly–I find it infinitely easier to get lump-free grits this way. Add salt and stir well. Bring to a boil, then reduce the heat as low as possible. Stir a few more times, cover and cook on low for as long as you can–a good 2 to 4 hours–the long, slow cooking releases the starches and makes the grits really creamy. Once you get them cooking there’s really nothing to do but stir every 15 minutes or so.

For the fish

When the grits are good and creamy and you’re ready to eat, you can start the fish.

• 4 ounces sliced bacon (about 2 to 3 slices)(I like the dry-cured Edwards’ bacon for this one)
• 2 (½ pound) fillets fresh bluefish
• Coarse sea salt to taste
• Freshly ground Tellicherry black pepper to taste
• Extra virgin olive oil (optional) Fry the bacon in a heavy-bottomed skillet over moderate heat. Remove the bacon from the pan and drain, leaving the fat in the pan.

Add the fish to the still-hot bacon fat in the skillet, skin side down (I think the skin is the best part!). Cook the fish until the skin is browned, then flip and cook quickly on the other side. If you need more fat, add a glug from your reserves or use a bit of olive oil.

While the fish is cooking, chop the bacon coarsely and set aside.

When the fish is almost done, set the grits into a couple of warm bowls. Place the fish on top, skin side down. Sprinkle the fat over the whole thing and top with salt, pepper, and chopped bacon.