Bacon & Beer Pairing

Bacon & Beer Pairing
Aug. 28th 7-8 pm

The Casual Pint
8718 Countryside Plaza
Omaha, NE 68114
$30 per person
(Must be 21 or over)

Travel the world one beer and one bacon at a time. The Omaha Bacon Club (Cure Cooking LLC) will prepare 4 small plates using traditional bacons that span the globe. The staff of The Casual Pint will expertly pair each plate with a style of beer or brewery from the bacon's region. 

All bacons will be house-cured by the Omaha Bacon Club using local heritage breed pork and all-natural Wagyu beef. Beers will be announced later, but here are the bacon small plates:

  • Hungarian bacon (Hungary) is made with Berkshire pork belly and very generous amounts of garlic and sweet Hungarian paprika. Bacon is smoked over cherry and oak. Will be cut very, very thick and roasted until tender and caramelized. Served as an open-faced small sandwich on strong rye bread and with fine slivers of raw onions (a traditional use of this bacon in Hungary).
  • Black forest bacon (Germany) is a rich and smoky Berkshire pork belly bacon. The cure contains small but noticeable amounts of juniper, coriander, garlic and peppercorns. Heavily smoked over a mixture of fruitwoods, maple and juniper, this traditional pork does not need cooked. Will serve slices along with a slice of a milder semi-hard German cheese like tilset (think of it like a mild Swiss).
  • Jowl bacon (American South) is all about the fat and smoke. Made from Duroc pork jaw, the fat is much firmer in texture than other bacons. Will be cut into lardons (chunks) and served. Served over local beet or collard greens sautéed with fresh garlic (traditional use in Southern cuisine). 
  • Wagyu beef bacon (American-style beef bacon made with Japanese breed of beef) is dry-cured with a touch of brown sugar and the beef bellies are coated with black pepper before smoking over oak and fruitwoods. Will serve as small slabs cooked until perfectly tender via sous vide then seared for a little color and texture. Slabs will be served over sushi rice and everything will be topped with a drizzle of sesame oil and toasted sesame seeds as a nod to the Japanese origin of the Wagyu breed of beef.

 

MUST RSVP ONLINE
(no offline sales)

REGISTER HERE

No need print tickets etc.
We will just check names at the event.