I have enjoyed now for the second time in a week the most delicious breakfast: Eggs and Bacon.
Now hold a second, Rabbi, bacon is trief! Or so I thought.
Jewlicious Festival veteran, and supervisor of culinary arts at the Festival’s VIP wine tasting, Chaim Davids, delivered to me as a house warming gift a package of his home-made Lamb Bacon. LAMB BACON!
Davids is the chef behind The Kitchen Table in Mountain View, CA:
The Kitchen Table serves California Artisinal cuisine with a twist: We are the only certified glatt Kosher restaurant in northern California. We dairy-free and peanut-free, and use only the freshest ingredients. All breads are baked on premises, and the pastrami and corned beef are cured and smoked in-house.
I have not made the pilgrimage to TKT, but those who have – including many of the guests I met at Herzog Wine Cellar’s Tierra Sur Resturant for the Lorne Mackillop & Tomintoul Whisky Dinner last week – rave in superlatives about TKT.
I came across a quote by Anthony Bourdain: “If you want to make people happy, give them bacon.†I get it now. The umami alone is enough to beg for more.
Thank you Chaim Davids, thank you TKT, thank you Rachel. Good Shabbos.
Sounds kind of interesting, intriguing even.
The photo looks gross.
No meat is supposed to look grey – especially bacon.
What is that gelatinous coating?
Lamb bacon p’tcha? Eeewwwwwww.
Speaking as a former treif eater – pastrami/salami in a frying pan comes very very close – and the soy stuff is not bad either.
And I’ve got some beef lobster and soy shrimp to sell you, too.
ive been to TKT and it is beyond delicious, can’t wait to go back! the smell of pork bacon makes me ill, but i would love to try some lamb bacon…hadn’t really thought of it before.