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Bacon Fest is Almost Here!

PA Bacon Fest is set to sizzle in a matter of weeks, and it has us craving all things bacon.

From the start, PA Bacon Fest hasn’t been just a festival filled with carnival foods — it’s about vendors serving up the best bacon in its truest, crunchiest or most chocolatey forms.

Be sure to join all your neighbors and friends 10 a.m. to 6 p.m. Nov. 3 and 4 in Downtown Easton. You’ll find bacon on a stick and chocolate-covered bacon, of course. But here’s a sneak preview of seven menu items we can’t stop dreaming about for PA Bacon Fest 2018.

  • Smoked Bacon, Beer and Cheese Soup from Two Rivers Brewing Co.
  • Candied Pork Belly from Buck’s BBQ
  • Bacon Scones from Buttercups Bake Shoppe
  • Bacon and Chocolate-Covered Cookies and Cream Sandwich Cookies from Bacon Bites
  • Real Canadian Bacon from The Flying V (try it over fries and a sunny side-up egg as Breakfast Poutine, or in between glazed donuts as the Peameal Donut Sandwich)
  • Honey-Glazed Bacon Sticky Buns with Maple Cream Cheese Icing from Barry’s Buns
  • Bacon Bloody Marys from 3rd & Ferry Fish Market

Foodies can also head to the Bacon and Brew tent at the festival to taste their way through eight specialty kinds of bacon from Breakaway Farms, paired with select Weyerbacher beers. Bacon and Brew has become an annual favorite at PA Bacon Fest and tickets usually sell out. The event runs both days from noon to 5 p.m. (or until supplies run out). Tickets cost $20 and can be purchased at the event. Or buy a VIP ticket online at pabaconfest.com/schedule ($25, advance sales only) and get an extra hour from 11 a.m. to noon., and a commemorative PABF beer mug.

Outside of the delicious eats, PA Bacon Fest will also feature 15 live musical acts, more than 100 vendors and a whole lot of bacon merchandise.

Here’s a couple of recipes to drool over:

3rd & Ferry Fish Market’s Bacon Bloody Mary

(Serves 2)
½ Tablespoon horseradish
2 Tablespoon fresh squeezed lemon juice
1 Tablespoon fresh squeezed lime juice
3 dashes Tabasco sauce
½ Tablespoon Worcestershire sauce
3 shakes black pepper
½ tsp. old bay seasoning
4 ounces vodka
1 cup cooked bacon (for rim of glass)
Garnish with olive, lemon wedge, lime wedge and a strip of cooked bacon

Directions:
Blend 1 cup of bacon in a blender or food processor until fine. Coat the rim of a pint glass in lime juice and then dip rim of glass into processed bacon. Mix all other ingredients together in a container. Fill a cocktail shaker with ice and pour the mixture into the shaker about ¾ of the way full. Shake. Pour contents into prepared pint glass. Garnish with an Olive, lemon wedge, lime wedge, and a strip of cooked bacon. Enjoy!
Source: 3rd & Ferry Fish Market

AND

Smoked Bacon, Beer and Cheese Soup from Two Rivers Brewing Co.

(Makes 1 gallon)
1 pound good quality smoked bacon (like Breakaway Farms)
5 ounces (by weight) bacon fat if available (4oz butter can be substituted)
2 medium Spanish onions, diced
3 large carrots, peeled and diced
2 green bell peppers, seeds removed and diced
1 red bell pepper, seeds removed and diced
1 jalapeño, seeds removed and minced
Salt and pepper to taste
1 Tablespoon ground coriander
1 tsp. turmeric
2 tsp. ground mustard
1 tsp. white pepper
1 Tablespoon paprika
1” bunch fresh thyme, tied with butcher twine
5 ounces flour
3 quarts homemade or good quality chicken stock
4 cups mixed cheeses (I prefer cheddar, American, & Asiago. Try to stay away from stringy cheeses like mozzarella.)
12 ounce lager or ale (preferably something on the malty side, like Two Rivers’ Bankers Brown Ale or Olly’s Fest Bier. Even a light lager like Harp or Spaten will work just fine.Try to stay away from a beer that’s too hoppy, like an IPA.)
16 ounces heavy whipping cream

Directions:
Heat a large pot on medium-high heat. Add bacon to pot and render until browned. Add bacon fat and onions. Season with salt and pepper.  Continue by adding carrots, then peppers in batches.  Season with salt and pepper. Add coriander, turmeric, mustard, white pepper and paprika. Stir well.  Cook until vegetables are tender, but still “al dente”.  Add the flour and cook for 5-8 minutes, stirring frequently.  Pour in chicken stock and thyme and bring to a boil. The soup should thicken.  Reduce to a high simmer. Cook 10 minutes.  Add the heavy cream, then add the cheeses in 1 cup increments, until incorporated.  Stir frequently.  Pour in the beer and bring to a boil, then reduce to a simmer for 5 minutes.  Remove the thyme bundle.Check if additional salt and pepper is needed. Serve in bowls with fresh hot pretzels, tortilla chips, croutons, etc.!

Source: Jeremy Bialker, Executive Chef Two Rivers Brewing Company

For more information about the 2018 PA Bacon Fest visit:

Pabaconfest.com                                                               Facebook.com/PaBaconFest  

Instagram.com/Pabaconfest                                           Twitter: @PABaconFest

#PABaconFest2018

ABOUT: PA Bacon Fest is a fundraiser for Greater Easton Development Partnership. GEDP is a volunteer-driven, nonprofit organization focused on nurturing Easton’s economic well-being and cultural vibrancy. It encompasses Easton Farmers’ Market, Easton Main Street Initiative, Easton Public Market, Easton Ambassadors and PA Bacon Fest. For more information, contact Executive Director Jared Mast at 610-250-2078 or jared@eastonpartnership.org. Visit us online at eastonpartnership.org.

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