If you get tired of tossing the pigskin at the NFL Draft then eat some pig skin and more at Baconfest Chicago. If you need to continue reading instead of just buying tickets and camping outside of the UIC Forum then I question your taste buds.
Baconfest Chicago is cured-meat madness as over 100 chefs create delicious bacon concoctions that last year included dishes like tropical pork belly satay, bacon and wild boar arepas, bacon and fudge ice cream, among other plates. Held over two days this festival will satisfy every bacon dream—even the ones you haven’t had yet.
This year you can expect some of the city’s best chef’s like Andrew Kerns making a bacon pate bánh mì sandwich; Joshua Kulp and Christine Cikowski cooking bacon, chicken, and grits; Cory Morris with The Fat French Onion that consists of bacon, caramelized onion, gruyere,and bacon fat brioche; Jess DeGuzman preparing a bacon turon spring roll; and much more. The chefs are not only there to serve the public but they are also competing for the Golden Rasher Award. A portion of the proceeds also go to Greater Chicago Food Depository.
Baconfest Chicago takes place April 30 and May 1 at the UIC Forum located at 725 Roosevelt Rd. For tickets and more information visit baconfestchicago.com.