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Published on Nov 8, 2012
Yes, there is such a thing as bacon on a donut! AND bacon in a beer. Of course, they're made in Portland. Subscribe for a trip to bacon country: http://goo.gl/Z7lbS
On this episode of The Bacon Show, Kevin Gillespie goes behind the counter at Voodoo Doughnuts in Portland, Oregon, and then washes his maple bacon-glazed donut with a bacon-maple beer from Rogue Ales.
Along with Chef Kevin Gillespie, we're going to explore all things porcine, from the pastry chefs who use it in desserts to the farms that raise the pigs. Our man Kevin was a "Fan Favorite" and finalist on Bravo's Top Chef. Plus, he's been nominated by the James Beard Foundations for the prestigious Rising Star Chef of the Year Award and was touted by Gayot.com as one of the top 5 rising U.S. chefs.
Co-owner and executive chef at Woodfire Grill Restaurant in Atlanta, Kevin's giving us the full lowdown on his over-the-top obsession with all things bacon. He's even got a tattoo of a pig on his arm. Now that's bacon dedication!