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One strip, two strip


Join in on Downtown OKC’s second annual celebration of all things bacon.

Devon Green October 16th, 2013

Six Degrees of Bacon
7-9 p.m. Thursday
1114 N. Harvey Ave. (parking garage)
downtownokc.com/6degreesofbacon
235-4789
$25 in advance, $35 at the door

Bacon.

“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.

Kitchen 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.

The 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 Chili.

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.

Would-be 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.

 
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