January 20th, 2009 17:10 EST
Sazerac Restaurant Introduces Bacon to its Appetizer Menu
Recently, I spoke to Executive Chef Jason McClure, at Sazerac Restaurant in Seattle. I asked him if he could share with us an appetizer that contained bacon. He has prepared us with a special treat Grilled Dates on Brochette. He says that this appetizer has fast become one of the most popular items on the appetizer menu.
The secret to this appetizer is of course bacon, goat cheese and a reduced balsamic vinaigrette.
Executive Chef Jason McClure has been at the helm of the Sazerac culinary team since its inception in 1997. His menu draws ingredients from the local harvests of the pacific northwest and McClure`s philosophy of food being fresh, simple and focused " is evident in all of his creations. McClure, a native of Phoenix, earned a bachelor`s degree in Hotel/Restaurant Management from Northern Arizona University. Prior to joining the team at Sazerac, McClure worked as a chef in several restaurants through out Arizona and Minneapolis before settling in Seattle where he is constantly inspired by the endless bounty of the region and its ever evolving food culture. When he is not cooking up a storm at Sazerac or hosting his Little Bit of Lovin " cooking classes, he enjoys foraging for mushrooms, travel, building vintage bicycles, photography and indulging in his affinity for sushi.
The restaurant is named for the iconic New Orleans cocktail, Sazerac Restaurant combines Chef Jason McClure`s passion for local Pacific Northwest ingredients with a touch of southern hospitality. The menu is approachable, fun and environmentally conscious.
Sazerac`s moniker of "Damn Good Food` is emphasized by patron favorites such as the simplicity pizza, the BBQ pulled pork sandwich, pan seared weathervane scallops and prawns that one British journalist deemed "the best entrée I`ve tasted in a decade.`
A recent renovation highlights the colors of the legendary Sazerac cocktail with rich amber and red shades that make a playful design comfortably chick. An elevated communal table directly in front of huge picture windows encourages people watching and convivial dining.
In true green Seattle spirit, the restaurant`s table tops are composed of recycled wood. Whimsical pig shaped napkin rings complete the place settings as a symbol of wealth and luck.
Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock
Use coupon code (sop) to get a 10% discount at www.baconfreak.com
Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club