NYC Food and Wine Festival: Thrillist’s Bacon and Blues Party

pigOur good friends over at Thrillist threw their second annual Bacon and Blues party last night as part of the NYC Food and Wine Festival. Since Bacon is one of my favorite food groups (right up there with cheese, chocolate, and pickles), I couldn’t pass this one up. The event was hosted by celebrity chef Todd English of Olives fame, and he certainly was the host with the most:  if giving a pork demo to a crowd of photo-taking foodies wasn’t enough, he serenaded them by hijacking the mike from the blues band at the end of the night. Perhaps it was the whiskey – or perhaps he was high  – like the rest of us – on bacon.

Favorite dish of the night?  The bacon basket!  Mable’s Smokehouse, slated to open in November in Williamsburg, did this fine animal some serious justice by creating a perfect little cup of bacon to cradle the deliciously succulent pulled pork it held. Topped off with their “super secret” bbq sauce (I tried to get the recipe…all I got was a free bottle of it), it set the bar high for the rest of the night.

Mable’s Smokehouse Bacon Basket

Mable’s Smokehouse Bacon Basket

Ovenly’s Bacon Caramel Corn

Then we were thrilled to meet other fellow Brooklyners Agatha and Erin of Ovenly, who create salty sweet bar snacks available at different spots around the borough.  Tonight we sampled their spiced bacon caramel corn – salty from the Meathook bacon they use, and sweet from luscious caramel, with a little kick at the end.

Other favorites included Wall and Water’s crostini with homemade bacon and horseradish apple sauce spread.  While obviously the bacon was delicious, the applesauce was so unique and amazing it’s what really stood out to me.  And it didn’t hurt that it was served with some pickled cauliflower. Pickles AND bacon on the same plate? Count me in. bacon crostini

*One hundred percent of all the ticket sales went to benefit the Food Bank of New York.

Check out the next post to see more photos, and stay tuned for our exclusive video: Five Questions with Todd English, here on the blog or at