Who doesn't love bacon? Well, vegetarians, we suppose, but even our vegetarian roommate makes an exception for bacon ... seriously, she does.
As such, it's a given that we'll be hitting up Clarendon's Restaurant 3 for their second annual Bacon Week, October 14-21, 201. Enjoy festivities all week long, including special demos of Chef Brian Robinson's curing techniques and rub recipes, a Bacon Tasting Dinner and a Bacon Brunch, as well as a daily Bacon Happy Hour.
Executive Chef Brian Robinson cures all his own bacon in-house and is a firm believer in the foodie philosophy that, “everything tastes better with bacon,” a philosophy that he looks forward to sharing with his guests through his specially created Bacon Tasting Menu being offered for the duration of the Week of Bacon. Priced at $33 per person, the menu will feature some of Robinson’s favorite food and bacon pairings such as Bacon & Eggs and Maple Bacon Ice Cream.
A longtime bacon lover, Chef Brian Robison began curing his own bacon over 10 years ago. At three, Chef Robinson has been able to play around with several different cures and produces several dishes featuring his various styles of house-cured bacon. Additionally, bacon-curing demonstrations and tastings will be offered in the bar during happy hour from 4:00pm – 7pm throughout the Week of Bacon.