Food and Drink, Homebrewing, The Features

Homebrew DC: Bacon Beer, a Stout Lover’s Breakfast

Photo courtesy of Samer Farha
Black Thai
courtesy of Samer Farha

This is another in a series of articles about homebrewing in the DC area by Carl Weaver of Want to learn about making your own beer? Keep an eye out for Friday homebrew features.

Not so long ago, @brew_thusiast tweeted his disappointment with a particular homebrew bacon beer, saying that it was a decent enough brown ale but lacked the bacon flavor that would make it the draw it should have been. This got me thinking about bacon beer. Is it really good or too good to be true? The promise is great – a smoky, meaty, maybe salty brew that could be a good accompaniment for your eggs, rashers, and black pudding, or whatever you like to have for breakfast. You do like black pudding, don’t you?

It would have to be a stout or porter, is my guess. Bacon is a heavy meat, and most pairing guides suggest putting rich drinks with rich foods. A heavy beer would be best, for sure. Continue reading

The Daily Feed

Third Annual Week of Bacon at Restaurant 3

Photo courtesy of
‘a magic number’
courtesy of ‘christaki’

Let out a great big yell, “IT’S BAAAAACOOOON!”  From October 13 through 22 Restaurant 3 is hosting their 3rd annual Week of Bacon.

Kicking off the week is a pig roast on the 13th with pulled pork sandwiches. The rest of the pork-tastic week features a bacon tasting dinner menu for $30 per person that incorporates bacon through every part of the meal, including dessert with a maple bacon ice cream. Restaurant 3 is also offering bacon bites at the bar and bacon-curing demonstrations during happy hours from 4 PM til 7 PM during the week.

If you can snag a spot, you can keep the magic of the bacon week alive in your own home by taking a free bacon curing class on October 16th at 3 PM. The restaurant’s chef, Brian Robinson, will show you how to cure bacon, give you bacon samples and share some of his curing rub recipes. You can try to get into the class by emailing

And if that’s still not enough cured pork for you, you can also buy a pound to go of the restaurant’s house-cured bacon.

The Daily Feed

Recapping COCHON 555

Photo courtesy of
‘Pork at Cochon’
courtesy of ‘bonappetitfoodie’

Sunday afternoon the smell of roasting pork bits was wafting through the Newseum as five chefs competed to win at Cochon 555. After rounds of pulled pork, pork rinds, pork infused cocktails, pork belly, pork shoulder, and every other pork concoction and confection you can think of, The Source’s executive chef, Scott Drewno, was crowned the prince of pork. Drewno will go on to compete at Grand Cochon in Aspen this June.

Competing chefs also included Tarver King of Ashby Inn and Restaurant, Jamie Leeds of Hank’s Oyster Bar, Adam Sobel of Bourbon Steak and Bryan Voltaggio of Volt. Additionally, Jason Belleau of Whole Foods Market and Pamela Ginsberg of Wagshal’s Market went head to head in a butchering competition that involved a lot of sawing and slinging of every single piece of the pig.

Five wineries from around the country were represented at Cochon, however, there were plenty of pork-inspired cocktails, including a martini with olives stuffed with pickled pig knuckle from Sobel, bourbon cider with pork pearls from Drewno and a smoked ham cream soda from Voltaggio.

Continue reading

The Features, We Love Food

First Look: Restaurant 3’s Bacon Week

Photo courtesy of
‘pigs in a row’
courtesy of ‘specialkrb’

Books have been written about it. Love songs. Poems. It’s salty. It’s crispy. It’s fatty. It’s bacon.

And Restaurant 3 knows about the beauty of the food, and the Clarendon neighborhood restaurant is celebrating the “Week of Bacon” from October 21-27, 2009. Each day for the duration of the week of bacon, the restaurant will offer a daily Bacon Happy Hour, where bar guests can feast on bacon bites such as bacon on a stick & bacon-wrapped shrimp and wash it all down with $3 craft beer draft specials. Not only can you stop by for bacon and beer, but Restaurant 3 is offering a Bacon Tasting Menu priced at $30 per person. I was lucky enough to preview a few of the Bacon Week specials, and let me tell you. It’s impressive. Continue reading