May 11th 6-9 pm
Minne Lusa House
2737 Mary St., Omaha, NE

Go beyond the slice. Learn techniques and recipes for cooking bacon every way but sliced (ok, maybe not every way...but a lot ways at least). We will use slabs of unsliced bacon and bacon end cuts to make several dishes: spinach salad with seared lardons of sous vide bacon and a hot bacon vinaigrette, roasted peppers stuffed with bacon and ricotta, an easy version of tarte flambée (an Alsatian white pizza with bacon and onions), braised bacon slab sliders with cabbage slaw, Cantonese-style crispy bacon (normally made with skin-on fresh belly, but we will us skin-on bacon), and for dessert some fruit dipped in a chocolate ganache made with bacon grease.