Make mine a bacon-ista special 

Better yet, make it a double!

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If you'd known me when I was a thin little strip of a kid you'd have wondered how anyone who ate so much bacon could be so skinny. Maybe it was something in my gene pool — my dad could, and still can, fry up a whole pound of bacon and gobble it down himself, he loves it so much. Whatever it is, I can't get enough bacon.

Back bacon, side bacon, bacon bits (the real thing, not those fakers from a shaker) — doesn't matter, bacon is king.

As a kid I loved it for its great taste and crunch (make mine well done and crispy, s'il vous plaît) and the fact we were allowed to eat side bacon with our fingers. Back bacon, never! Use a knife and fork, kids.

Now as a bigger kid I love it for its transformative powers. Take a humble salad, a baked potato or a big pile of Kraft Dinner, add some cooked bacon, crumbled or in chunks, and you've got yourself something special.

I don't know whether to thank God or the pork producers of North America and their lobbyists, but bacon has been hitting the high road recently, not only in hip-defying desserts but some of the classics as well.

While you can always get a good traditional hit of bacon at Whistler's best brekkie hang-outs, like Wild Wood Restaurant or Southside Diner, bacon is also getting the spotlight in other roles.

On the Victoria Day long weekend, Squamish's Eric Pateman, for one, started featuring 100 per cent Canadian bacon at the take-out window of his righteously popular bistro and boutique, Edible Canada, on Granville Island.

The take-out menu features nothing but four-star classics paying tribute to bacon. There's a West Coast Cobb salad riffing on the original Cobb salad created in the 1930s by owner Robert Howard Cobb or his chef — the story, like most of this ilk, is ambiguous — at the famous Brown Derby restaurant in Hollywood. But this West Coast Cobb features blue cheese from Quebec, smoked salmon and bacon rather than Roquefort cheese, cold chicken and avocado.

They've also revisited poutine, the Québécois classic and last year's quintessential Whistler dish as chosen by readers in Pique's annual Best of Whistler round-up. This version features bacon and duck rillette, all-Canadian cheese curds and caramelized onions.

There's an all-beef and bacon whistle dog sporting bacon jam. As for the "dog" itself, it's from Two Rivers Meats, our friends in North Vancouver who are delivering excellent meat products all over the Lower Mainland and Vancouver Island thanks to their start-up, which spun out of Pemberton Meadows Beef.

Edible's take-out is also offering crispy fish and bacon tacos — yum! As for the serious bacon buffs out there with the real deep addictions, the box o' bacon features six whole strips, pepper-candied, and served with a rye and chocolate ganache dip. Get two of those suckers, I say.

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