To Bacon or Not to Bacon?
That is the question. (You know the answer.)
You’ll be picking up skills from a culinary expert: Research and Development Chef and caterer Eleanor holds a degree in Culinary Arts from Johnson & Wales University, and served as a versatile Rounds Chef at the Shelburne Inn in Vermont.
Using an actual Airstream galley, Eleanor will prepare seared sea scallops with vanilla vodka bechamel, pumpkin polenta, wilted greens, and vanilla creme peaches. Here’s the twist: Bacon is the optional ingredient in every course.
Bid at the silent auction during the day for the right to deliver the crucial verdict: will the dishes be baconized? Each will be delicious either way—and you’ll also win the opportunity to sit down and enjoy the meal Chef Eleanor prepared during the demo. Proceeds from the auction will benefit the local food bank.