The Grateful Palate’s Dan Philips creates the first Bacon of the Month club.
Molecular chef Heston Blumenthal begins serving egg-and-bacon ice cream at the Fat Duck in England.
David Chang opens Momofuku noodle bar in NYC; the pork buns and ramen with bacon dashi alter the course of many lives.
Chocolatier Vosges introduces Mo’s Milk Chocolate Bacon Bar, sprinkled with smoked salt.
Don Lee, a bartender at NYC’s PDT, infuses bourbon with bacon fat for a porky take on an Old Fashioned cocktail.
Burger King creates a sundae with chocolate fudge, caramel syrup, bacon crumbles and a strip of bacon for dipping.
Bacon shaving cream debuts. Press release states: “Prepare to be loved, admired and possibly eaten by bears.”
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