For the legions of Chicago bacon-lovers, Baconfest has become one of the city’s most glorious rites of spring, a weekend-long bacchanal of smoked pork belly in all its multifarious forms, limited only by the imaginations of the local chefs who take on the awesome responsibility of producing small plates for the thousands of guests who stream through the UIC Forum.
Fourteen chefs have tentatively agreed to be part of the inaugural Dumpling Fest and compete for the coveted Dumpling D’Or, though, given the unpredictability of the restaurant business, Zurer says, the final roster may change. Niman Ranch will provide a protein allowance for each chef so he or she won’t have to invest in meat out-of-pocket. The final menu will be announced at the beginning of October, but Cameron Grant of Animale and Osteria Langhe has already revealed his contribution: tortelloni stuffed with pork and foie gras, topped with bottarga, lemon zest, and pork cracklings. “It’s delicious,” Zurer promises.
