This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
The pleasures of bacon have moved beyond brunch and BLTs to just about every cuisine type. Within the foodservice sector, bacon has made an increased appearance outside of traditional breakfast platters into unthinkable menu sections such as cocktails and desserts. Its crispy texture, salty taste and smoky aroma make bacon a versatile ingredient that compliments an array of dishes. On the retail side, bacon has influenced the designs of products found in unlikely categories that include chocolate confections and body soap.
Bacon without Boundaries
Bacon is undoubtedly one of the more common ingredients seen in menus. However, despite this, the meat is typically offered as a side item or supplement to entrées and sandwiches. Yet, a handful of restaurants across all segments are unveiling their menu items with bacon as the primary ingredient. The stand-alone restaurant, Socca in Chicago, features whole bacon strips on its appetizer menu. Dallas’ Abacus serves its refined Bacon and Eggs, comprised of Niman Ranch chipotle bacon, scrambled duck egg and black truffle for dinner.
Quiznos and Chili’s recently introduced their own bacon-inspired dish for a more affordable menu option. From Quiznos, the Crisp Turkey Bacon Swiss Summer Sub contains lettuce, diced tomatoes, creamy ranch dressing and Swiss cheese paired with oven-roasted turkey and crispy smoked bacon. Chili’s Fire-Grilled Bacon Ranch Chicken Quesadillas are fire-grilled tortillas made with fajita-marinated chicken, applewood smoked bacon, mixed cheeses, ranch dressing and a kick of southwestern spice.