With Bacon on Top

Anna Mowry reports on the trend of breakfast-inspired desserts

Breakfast flavors find their way onto dessert menus at the Beard House and around the country

 

The dish looked simple and cozy: a soft block of toasted, sunny cornbread, studded with bacon and apricots, and crowned with a gently maple-tinged ice cream and—what the heck?—more bacon.
 

I gleefully ate this creation not for breakfast but for dessert at the James Beard House last fall, where chef Gabriel Rucker and his crew prepared a menu of hits from Le Pigeon, their popular Portland, Oregon, restaurant.
 

This wasn’t the first time that breakfast—and more specifically, everyone’s favorite pork product—had snuck into the final act of a Beard Foundation dinner. In fact, at the Dinner of the Decade event in March of 2000, James Beard Award–winning... Read more >

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About

The James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine.

Beard's chatty culinary memoir, Delights & Prejudices, was published in 1964. He began his recollections with his earliest memory, when he was a tot on all fours, who "crawled into the vegetable bin, settled on a giant onion, and ate it, skin and all." He peppered his personal prose with recipes and observations about people and food. About that early onion, he concluded "It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions." Beard set the ending of Delights & Prejudices in Gearhart, Oregon, site of many of his fondest food memories, where his mother "would start a fire on the beach with fine kindling, adding split wood and then bits of bark. In no time she would have breakfast going" Beard realized that "no place on earth, with the exception... Read more >

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