TOM MYLAN
Bacon is pretty popular these days; it is used in chocolate, ice cream, and on every and any sandwich imaginable. Have you ever wondered how bacon is made? Wonder, no more! There’s now an app for that. For $4.99, cheaper than the real thing, you can buy the Better Bacon Book: Make, Cook, and Eat Your Way to Cured Pork Greatness app for your iPad. The application is sleek and minimalistic, easy to navigate, and has a notes and bookmark section.
COCHON 555
When: Sunday, March 21, 2010
Time: 5pm-8pm; VIP 3:30pm-8pm
Where: Chelsea Piers
Pier 60, West 23rd Street & Hudson River
New York, NY 10011
Cost: $125; VIP $175
(404) 849-3569
www.cochon555.com
Sunday, March 21, Chelsea Piers will host the mother of all pork competitions-COCHON 555. Five chefs, five pigs, and five wineries will meet and compete at Pier 60. A compilation of worthy judges will decide who is the "Prince or Princess of Porc."
I don’t know where to start writing this article. Do I talk about the seemingly indestructible force that is restaurateur Stephen Hansen and his BRGuest group? Do I talk about the opening of another burger bar in a city that may, or may not be, saturated with one-stop-burger-shops? Or do I talk a little bit about Pat La Frieda, just one name in a whole slew of new, hot, celebrity butchers?
I didn’t think that in researching the opening of Bill’s Bar & Burger I would be hit with such a range of storylines, nor such a complexity of emotions. Bear with me for the moment while I go off on a tangent. I promise you, dear reader, your patience will not be disappointed.
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