bacon, bourbon, bacorn, and brooklyn

Last night, I tried bacorn for the first time: little bits of bacon with a homemade caramel on the kernels…but I’m getting ahead of myself.

BLT party at Winnie's

Just before I left for Linz a few weeks ago, my wonderful friend Mike of RoadTrip Nation was in town, and since Roadtrip Nation puts college students on the road to meet their heroes, I thought it appropriate we swing by the mobile @waffletruck (Mike’s naturally infectious energy was heightened by the sugar and the possibilities of the food truck movement) on our way to a house party on an actual back patio in Manhattan (seems they do exist).

Now Virginia homesteaders, Jay and Ryanne of Ryan Is Hungry have been leading lights in videoblogging for years, and they invited interesting fellow videobloggers (it was so nice to finally meet food vlogger Grace Piper of Fearless Cooking) and other friends over to the house they were sitting for the week.

Dean Jansen of Miro, the open-source video and podast player you should certainly download for watching (ahem) video blogs, brought his friend Winnie Yang, who casually mentioned when we were introduced that she works on The Art of Eating, the watchword in publications for serious food geeks (and my favorite food magazine since I discovered it seven years ago).

Winnie is Managing Editor of AoE, besides blogging and running the film-and-supper club Choice Cuts with Matt Pendleton (who paid this blog a lovely compliment to be shared in a future post). Last night was this year’s BLT party, a genius event idea where guests can truly bring useful gifts and contribute to the table.

Assembling quite a team, Winnie was, seemingly, everywhere while Matt took pictures, Tim cut bacon (this was cured by the Char No. 4 chef, a restaurant I really like in the Carroll Gardens neighborhood of Brooklyn),

someone talented associated with Momofuku mixed bacon-infused bourbon into Old Fashioneds,

near the bread station and table with juicy tomatoes piled high, homemade mayonnaise in plain, basil, garlic, and olive-anchovy flavors, bowls of gleaming lettuces Tim tore into pieces just the right size for sandwiches with the star ingredient—Benton’s, of course, but many local curings from New York farms,

that Winnie directed in cooking, placing, and labeling—she moved too quickly to catch here (but with any luck, she’ll appear in many upcoming posts).

As I left this party full of fascinating people (including food blogger Ganda) and smoked beer, trays of bacon continued to emerge from the kitchen, and the beautiful bacon haze followed me back down the stairs it had lured me up.

The end of a lovely day that began with salted radishes with butter on bread while proofing the loaf I brought to the party,

salted radishes, radish greens, and butter toasts

and Sancerre with salmon cakes, aioli, and allium flowers,

salmon cakes, aioli, and allium flowers

I walked down the stairs last night thinking the best description of the BLT party’s food, guests, and especially the hosts is the language at the bottom of this sign at Evolutionary Organics yesterday morning at the Prospect Park Market—”seriously, they are awesome.”

"seriously, they are awesome." Tomato sign at evolutionary organics

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