{"id":10576,"date":"2020-09-10T17:01:34","date_gmt":"2020-09-11T00:01:34","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=10576"},"modified":"2020-09-10T17:01:34","modified_gmt":"2020-09-11T00:01:34","slug":"bring-home-the-bacon","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=10576","title":{"rendered":"Bring Home the Bacon"},"content":{"rendered":"
\"805<\/a>

805 Living September 2020, Bring Home the Bacon, story by Leslie Dinaberg.<\/p><\/div>\n

Bacon enthusiasts will be in hog heaven\u00a0with monthly offerings from High on the\u00a0Hog Catering (highonthehogcatering.com<\/a>). Santa Ynez Valley natives and\u00a0married chefs Brett and Amber Stephen\u00a0cure and smoke one or two special\u00a0flavors for in-the-know aficionados.<\/p>\n

\u201cOur\u00a0original flavor was Red Eye, which was a\u00a0coffee cure,\u201d explains Brett, who learned\u00a0to make bacon while working at Kevin\u00a0Costner\u2019s Epiphany restaurant in Santa\u00a0Barbara in the early 2000s, and mastered\u00a0his method while working for Jeff\u00a0Olsson at Industrial Eats<\/a> and New West\u00a0Catering in Buellton.<\/p>\n

Monthly purchases are optional, but\u00a0with intriguing flavors like Pumpkin\u00a0Spice (which Brett says started as a joke\u00a0but \u201creally was an awesome bacon\u201d),\u00a0Bourbon-Cocoa-cured, and Jamaican\u00a0Bacon, who can resist?<\/p>\n

\"805<\/a>

805 Living, September 2020.<\/p><\/div>\n

This story was originally published in the September 2020 issue of 805 Living. Click here<\/a> to read it as it appeared in print.<\/p>\n

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