Wednesday, October 28, 2009

Swine Flu-ids You Will Love

Chef Rick Gresh uses the melting wax from bacon fat-infused votives to drizzle over entrees.

Primehouse exec chef Rick Gresh is up in New York City this week showing media Chicago's no second-class city.

He's hosting a series of fab dinners at David Burke's scene-y Upper East Side Fishtail, and he's blowing them away with his latest creation: the bacon fat-infused votive.

The New York Times' Diner's Journal blog was there, and noted that Gresh uses some of the melting wax over steaks, seafood and other dishes for a touch of hickory-smoked finish.

The writer gushed that "a drizzle on some miso-glazed sea scallops ramped up the flavor" during dinner, and even the wick is coated with edible vegetable wax!

On Friday, the butcher shop at Primehouse will start selling the candles for $5, so you can do the drizzling yourself—at home.

Please, Rick, please make the next one chocolate flavored!

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