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Eye Candy: B.L.T. Sandwiches with Cocoa-Crusted Bacon and Spiced Tomato Chutney

Elena North-Kelly

March 10, 2016

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In honor of Valentine’s Day, craft chocolatiers Matthew Silverman and Matthew Piekarski brought their unique “bean to bar” concept to the Beard House for a chocolate-infused dégustation. Keith Schroeder, who sources Hexx chocolate for his artisanal ice cream company, joined the duo for an evening of gastronomic indulgence. With a menu filled with creative dishes like braised beef brisket empanadas with dried cherries, guajillo chiles, and mole negro and seared sea scallops with white bean cassoulet, cocoa nib–lamb merguez, escarole, and preserved lemon, the culinary comrades certainly proved that chocolate doesn't need to be reserved just for dessert. One of the fan favorites of the evening: bite-sized B.L.T. sandwiches with cocoa-crusted bacon, petite greens, and tsire-spiced tomato chutney on cracked wheat bread​. Studded with glistening clusters of cocoa, this classic comfort dish was elevated to new heights and will go down in history as one of the Beard House's most addictive canapés. 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar

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Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.​