It’s been a while since I wrote about meats and food, so it would take a rare event tobreak me out of a moderate lull. Luckily, that event arrived this past weekend: Baconfest Michigan. The samplings, drinks, creativity and ambience were too much for me to remain silent.
My friends and I bought VIP tickets and arrived about 10 minutes to start time. The general admission line stretched to about twice the size of the VIP line. Organizers were very good in handing out the VIP passes and wristbands while we waited in line. Once the doors opened it took a comparatively normal time to enter the building compared to other general admission festival type events I’ve attended.
But enough with logistics, this event was purely about the food. I had scouted out the website beforehand to know what items I specifically wanted to try (Side note: Because this was the first such event in Michigan, I wasn’t sure if vendors would run out of certain items or specific vendors would only remain for a specific amount of time so I knew the things I wanted first).
I first spotted Cork Wine Pub who advertised a pork belly slider with pickled red onions, bacon jam, and grainy mustard on a pretzel roll. I enjoyed it a lot, but I had a few critiques: the pretzel roll didn’t have the unique pretzel taste and the mustard took away a slight amount from the pork belly.
After the first taste, however, people (myself included) tend to get excited about all the options in front of them. Despite lines outside, most of the tables had yet to develop any semblance of lines. Instead of the marathon we planned for we sprinted through a lot of food. For the first half 45 minutes any food waiting on the table met my stomach.
Some of the early highlights: Green Lantern’s bacon. The pizza, which they’re known for didn’t excite me much, but their glazed piece of bacon on the side was the best actual piece of freestanding bacon in the venue. Lockhart’s had unique bacon lollipops (figs stuffed with bleu cheese, wrapped in bacon) that if you’re a fan of bleu cheeses did the trick.
To round out the first 45, however, I had two of the best samples I had the entire night. First, came the Union Woodshop Mac & Cheese, pork belly and cookie serving. The Pork Belly reigned supreme, practically melting in my mouth. Next, came Treat Dreams. The person serving up the ice cream suggested trying The Sunday Breakfast (vanilla swirled with maple syrup, waffles and bacon). It reminded me how awesome and unique ice cream can be. The two stops practically slowed down time and helped me get back to a marathon mindset.
And that’s when we discovered the beer vendors for the evening. I was a little skeptical for no real reason about the drink selection. I figured it’d be pretty basic, so when I spotted the Kuhnhenn Brewing sign I shed a tear of joy (I really just texted a friend who shares similar joy in their brewing to make him jealous, but same thing). Kuhnhenn has some of the most unusual beers I’ve tasted and have become one of my favorite breweries ever since discovering them at The Great Taste of the Midwest in Madison, Wisconsin. I went with their award-winning Double Rice IPA (DRIPA), which balanced the type of food available wonderfully at the start.
From there, it seemed about time to scout out the VIP section. There were only two VIP vendors (Forest Grill and MGM) and a nice lounge area, less busy bar to order drinks at, but a few more VIP specific food vendors may have been nice.
I went right for the Forest Grill sample. It was in some ways the perfect corn dog. An incredible bacon sausage covered by a warm pretzel roll. The pretzel roll tasted like it should and the sausage tasted so unique to me I felt compelled to speak with Brian Polcyn about it. Know his charcuterie history I was slightly intimidated. He was great though, explaining the bacon sausage and how it was put together, definitely a highlight.
After a bit of a break I headed to the MGM stand. I was a little disappointed in their sample to be honest. The Faygo root beer pork belly was very good on its own, but the corn cake and other additions didn’t really do it for me. Around that time I was thrilled to be covered by a tent as storms quickly passed through, but I think it added to the experience.
Overall I’d say (especially for a first year event) it was fantastic. I gained five pounds in the four hours, but that’s what I signed up for. The VIP gift bag I think would’ve been better served with a hat or shirt instead of poster, but that’s nitpicking. I think a bacon information station about where some of the bacon comes from, where the local places get their pigs, preparing bacon and so on would’ve been interesting. Maybe bring in some famous bacon people from around the world (not Kevin). I know a lot of people got turned away, but I thought 1,200 people seemed like a perfect amount. While bar lines and some others got long, there was never a feeling of being too cramped. If they increased it to 1,500 it may be too many people in the end.
I tried approximately 30-33 different places in the end and that the perfect amount. The moment you stop enjoying the food because you’re full does a disservice to the vendors.
I have a feeling next year will sell out a lot faster and I will make sure to be in attendance once again for what I can only imagine a great event getting better.
Other highlights and unique tasting:
Cheeky Monkeys Food: The best shortbread I’ve ever tasted. At that point I was close to full and certain items weren’t enjoyable anymore. This erased my memory of being unable to fit more food in my stomach, just awesome.
Café Muse: Mac and Cheese and Butterscotch Pudding with bacon. The Mac and Cheese was good, but it was their pudding that won me over. The bacon mixed in perfectly and that’s just one good pudding.
Street Eatzz: Their presentation was something cool to see. They made a crazy bacon frittata that tasted pretty good, but the living cooking added a nice touch to the event and they interacted well with the crowd.
Cliff Bell’s bacon-banana cupcakes were moist with a great banana taste.
Bakon Vodka Bloody Mary with McClure’s pickle brine. This I tried and at first taste I didn’t like it. In fact, I thought it was pretty disgusting and I really enjoy a good Bloody Mary. But like any introduction I knew first impressions aren’t always the real impression. When I sipped it again the taste really started growing on me. The flavors flowed together nicely and the spice level topped it off nicely.
The dancing crowd: this has nothing to do with food, but the people who danced to the music and seemed to genuinely enjoy the whole scene were awesome. I’ll admit, even I jumped in and danced a little because when you’re high on bacon you can do anything.