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Eat Boston's Bacon & Beer Festival
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Chef Josh Lewin (Beacon Hill Bistro) prepping additional orders of his dish -- A Persian inspired item in which he used lamb belly (in lieu of pork) to make his bacon.
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Some of the 1200 attendees waiting in line for Eat Boston's Beer & Bacon Fest
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Once inside, attendees could try food from more than 25 restaurants and more than 20 breweries.
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Local brewer Clown Shoes brought their (normally vegetarian) Porcine Unidragon -- a Russian imperial stout -- and ran it through a bacon filter to even better match the theme.
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Chef Samuel Monsour (jm Curley) adds blackout mayonnaise to his offering of bacon fat confit pork shoulder,
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What jm Curley saved in signage was poured back into the 7 gallons of bacon fat used to make their dish
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Adam Gendreau (Rising Sun Tavern), Aaron Cohen (Founder, Eat Boston), and Will Gilson (Puritan & Co.)
