One strip, two strip


“The King of Meats,” it has been called. “The meat of kings,” as well. Also, “meat candy.”

There are some who believe everything is better with bacon.

All these truisms will be tested Thursday at the Midtown Association’s annual fundraiser at 1114 N. Harvey Ave.

Those who attended Six Degrees of Bacon (or those who missed out) will be delighted to know that “everything about it will be bigger and better this year,” according to Jill Brown DeLozier, marketing director at Downtown Oklahoma City, Inc.

For some, putting bacon on already-tempting food items is overkill. However, gone are the days when bacon was widely thought of as a breakfast staple, a garnish for baked potatoes or “just” the meat in a BLT.

One doesn’t have to look very far to find hysteria over all things bacon. There is bacon-flavored salt, baconthemed bandages, all manner of T-shirts and even bacon-flavored mayonnaise.

The humble cured pig edible has come a long way, in part thanks to the ease with which it makes the simplest of dishes shine.

Chef Mitchell Dunzy of Packard’s New American Kitchen will offer “a candied rye bacon snack, bacon salad cups and bacon soda brittle.”

“The brittle is something I’m still perfecting. Seems to
be drawing interest. Bacon is so versatile — from flavor, texture,
preparation. I love bacon and its million uses,” Dunzy said.

This is the first year that Packard’s will be in on the action, and the staff are excited to join the celebration.

No. 324, A Good Egg Dining Group’s latest concept will join in the
festivities. Repeat contenders Red PrimeSteak will bring the bacon maple
ice cream, and LOCAL, from Norman, will serve bacon-wrapped pears with
blue cheese.

Basement Modern Diner’s homestyle macaroni and cheese never disappoints,
and it will be tweaked with the addition of — you guessed it — bacon
and Gouda. The Melting Pot will tempt diners with a bacon, chocolate and
dulce de leche fondue, and Bricktown Brewery will remain true to its
roots, serving up a local favorite, Buck’s Bourbon, Bacon, & Beer

For the
thirsty, refreshments will be provided by local favorite and sponsor
COOP Ale Works. There will also be wine and a signature bacon-inspired
cocktail special.

revelers were turned away last year, so those who want to attend this
mouth-watering bonanza of bacon are encouraged to purchase tickets now.
The event is a fundraiser that benefits Midtown business improvement and
promotes visibility for the whole of Oklahoma City.

“We are looking to do some really cool projects in Midtown, and this would help fund those,” said DeLozier.

Downtown OKC produced the event with sponsorship provided by the Oklahoma Pork Council and COOP.

Devon Green

Devon Green is a life and food reporter for Oklahoma Gazette. She lives in Oklahoma City with her husband Kevin and their two slightly evil felines, Goodluck Jonathan and Charles Taylor. Devon has a B.A. in Anthropology from the University of Oklahoma and once ran away with the circus to Macau, China. She is passionately local and lives to promote quality of life in OKC. She can most often be found eating, writing or writing about eating — while eating.

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