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An Even Better Way to Make Bacon

Posted by on Jul 8, 2016

 

Pancake-battered bacon strips with maple syrup.  We are so there.  And the credentials of the guy who cooked it is pretty impressive, so the recipe you can get at the Via link below sounds more than worth it.

Inside the Park Hyatt’s elegant Back Room at One57, chef Chad Brauze plates up beautiful, sophisticated creations from duck confit to seared foie gras. The guy has chops. He’s a Culinary Institute of America alumnus who began his career at Daniel Boulud’s Daniel, then worked a series of apprenticeships in Michelin-starred kitchens in Paris before a stint at Thomas Keller’s Per Se.

Guess what we’re making Sunday morning?

 

Photo credit to The Robb Report.

via http://robbreport.com/fine-dining/even-better-way-make-bacon

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