The 11th Annual Baconfest Chicago, which returns on Friday, April 5 and Saturday, April 6, 2019, at the UIC Dorin Forum (725 West Roosevelt), has announced a pop-up experience. During the Friday, April 5 VIP hour from 6pm-7pm, VIP ticket holders will have access to limited-edition sample-size bacon ramen crafted by Mike Satinover aka u/Ramen_Lord on Reddit. Satinover is the mind behind Akahoshi Ramen, the occasional ramen pop-ups that have sold out in seconds at Chicago hotspots Paulie Gee’s Logan Square and Momotaro. Only a few Chicagoans have been able to sample his creations, and now a few lucky VIP ticket holders will try his take on bacon ramen, available exclusively at Baconfest 2019.
This ramen is a unique addition to the Baconfest menu and will not be available anywhere else in the world. "I will never make this dish again,” Mike Satinover, u/Ramen_Lord. "I'm not going to make this for another pop-up. I'm not going to make this for another event. This is a Baconfest specific ramen, and then that's it. It's gone forever. It comes in, and it goes away."
Satinover is known as a notorious ramen-maker in Chicago. By day, he is a mild-mannered marketing research consultant; by night, he’s an experimenter, crafting and re-crafting his signature bowls of ramen, refining each component. From the aroma oil that he floats on top of each bowl of broth, to the tare, the glutamate-heavy soy syrup that provides the salty backbone for each spoon full of soup, to the noodles. Sharing his experiments with fellow ramen nerds on Reddit and Instagram, Satinover chronicles each iteration of each style, sharing his knowledge to "advance the art of ramen” worldwide.
“We’re delighted that Mike is turning his rigorous mind and boundless enthusiasm for ramen towards bacon,” said Seth Zurer, co-founder, Baconfest. “Nueske’s has sent three slabs of the finest cured pork ever made in Wisconsin to his apartment/ramen lab, and he’s been tinkering ever since, circling toward a bacon-ramen that reflects all that he’s learned about the noodle arts.”
Satinover’s current iteration of his Baconfest ramen starts with a tonkatsu broth, pork bones boiled hard under pressure. To flavor the broth, Satinover created Bacon Tare, a murky salty soy sauce syrup infused with applewood smoked pork and bacon aroma-oil, rendered bacon fat, spiked with onion and garlic. Taking the role of chashu is sous-vided and seared slices of Nueske's Applewood Smoked Bacon. The final recipe has not yet been decided and will be revealed in April.
Ticket Tiers:
General Admission: $85 (+ fees)
VIP: $160 (+ fees)
Bacon-Only: $60 (+ fees) for bacon tastings only (no drink tickets)
Group General Admission: $70 (+ fees) each for a minimum purchase of 5 tickets
General Admission tickets offer access to a three hour tasting session of their choice with unlimited tastings of creative bacon dishes. VIP tickets give guests an hour of early access to the annual pork-a-palooza. All ticket types (other than Bacon-Only) include 7 drink tickets good for beer, wine and cocktails.
Dates & Times:
Friday Dinner - April 5
6:00 PM - 7:00 PM VIP Hour / 7:00 PM -10:00 PM General Admission Period
Saturday Lunch - April 6
Presented by Jewel-Osco
11:00 AM - 12:00 PM VIP Hour / 12:00 PM - 3:00 PM General Admission Period
Saturday Dinner - April 6
6:00 PM - 7:00 PM VIP Hour / 7:00 PM -10:00 PM General Admission Period
As in previous years, Baconfest Chicago will support the Greater Chicago Food Depository with a donation from event proceeds, a raffle on site and a food drive at the event. Over its 10 year history, the event has generated more than $440,000 in donations to the area's largest food bank. This translates to more than 1.3 million meals for hungry people in the Chicagoland community.
The 11th Annual Baconfest Chicago, which returns on Friday, April 5 and Saturday, April 6, 2019, at the UIC Dorin Forum (725 West Roosevelt), has announced a pop-up experience. During the Friday, April 5 VIP hour from 6pm-7pm, VIP ticket holders will have access to limited-edition sample-size bacon ramen crafted by Mike Satinover aka u/Ramen_Lord on Reddit. Satinover is the mind behind Akahoshi Ramen, the occasional ramen pop-ups that have sold out in seconds at Chicago hotspots Paulie Gee’s Logan Square and Momotaro. Only a few Chicagoans have been able to sample his creations, and now a few lucky VIP ticket holders will try his take on bacon ramen, available exclusively at Baconfest 2019.
This ramen is a unique addition to the Baconfest menu and will not be available anywhere else in the world. "I will never make this dish again,” Mike Satinover, u/Ramen_Lord. "I'm not going to make this for another pop-up. I'm not going to make this for another event. This is a Baconfest specific ramen, and then that's it. It's gone forever. It comes in, and it goes away."
Satinover is known as a notorious ramen-maker in Chicago. By day, he is a mild-mannered marketing research consultant; by night, he’s an experimenter, crafting and re-crafting his signature bowls of ramen, refining each component. From the aroma oil that he floats on top of each bowl of broth, to the tare, the glutamate-heavy soy syrup that provides the salty backbone for each spoon full of soup, to the noodles. Sharing his experiments with fellow ramen nerds on Reddit and Instagram, Satinover chronicles each iteration of each style, sharing his knowledge to "advance the art of ramen” worldwide.
“We’re delighted that Mike is turning his rigorous mind and boundless enthusiasm for ramen towards bacon,” said Seth Zurer, co-founder, Baconfest. “Nueske’s has sent three slabs of the finest cured pork ever made in Wisconsin to his apartment/ramen lab, and he’s been tinkering ever since, circling toward a bacon-ramen that reflects all that he’s learned about the noodle arts.”
Satinover’s current iteration of his Baconfest ramen starts with a tonkatsu broth, pork bones boiled hard under pressure. To flavor the broth, Satinover created Bacon Tare, a murky salty soy sauce syrup infused with applewood smoked pork and bacon aroma-oil, rendered bacon fat, spiked with onion and garlic. Taking the role of chashu is sous-vided and seared slices of Nueske's Applewood Smoked Bacon. The final recipe has not yet been decided and will be revealed in April.
Ticket Tiers:
General Admission: $85 (+ fees)
VIP: $160 (+ fees)
Bacon-Only: $60 (+ fees) for bacon tastings only (no drink tickets)
Group General Admission: $70 (+ fees) each for a minimum purchase of 5 tickets
General Admission tickets offer access to a three hour tasting session of their choice with unlimited tastings of creative bacon dishes. VIP tickets give guests an hour of early access to the annual pork-a-palooza. All ticket types (other than Bacon-Only) include 7 drink tickets good for beer, wine and cocktails.
Dates & Times:
Friday Dinner - April 5
6:00 PM - 7:00 PM VIP Hour / 7:00 PM -10:00 PM General Admission Period
Saturday Lunch - April 6
Presented by Jewel-Osco
11:00 AM - 12:00 PM VIP Hour / 12:00 PM - 3:00 PM General Admission Period
Saturday Dinner - April 6
6:00 PM - 7:00 PM VIP Hour / 7:00 PM -10:00 PM General Admission Period
As in previous years, Baconfest Chicago will support the Greater Chicago Food Depository with a donation from event proceeds, a raffle on site and a food drive at the event. Over its 10 year history, the event has generated more than $440,000 in donations to the area's largest food bank. This translates to more than 1.3 million meals for hungry people in the Chicagoland community.
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