Photos by Will Marks
When we first began planning Issue 40 of FLL, we created a contest on social media. Readers were asked to choose our secret ingredient for the next Food Fight. The answers we received in return were incredible! Some suggestions were exotic, others were simple. But one stuck out as just plain obvious. Bacon. Thank you, Emily Kirsch!
Emily Kirsch, along with her husband Matt Heisey, got a behind-the- scenes preview of how Food Fight operates. They tagged along with FLL to Federal Taphouse and participated in the tasting. Emily and Matt are huge fans of bacon, to say the least. They go through almost three pounds of local bacon per week between themselves and their three children (with one on the way). Their bacon fandom is so well-known that even their parents save bacon fat for them to cook with! Their favorite way to eat bacon? With brussel sprouts or wrapped around asparagus. And, the most exotic variation of bacon they’ve ever tasted was chocolate covered bacon.
300 West James Street
Lancaster, PA 17603
Chef Alex D’Innocenzo presents a gorgeous dry rubbed, braised pork belly with brown butter chanterelles, fresh nasturtiums, and a blackberry bourbon bacon jus. The dish is served overtop ancient grain spelt risotto with toasted walnuts. Chef D’Innocenzo coats the spelt in market maple to break the shell, and cooks with the very pot he used growing up.
241 West Roseville Road
Lancaster, PA 17601
The Grille welcomes us into their new location with the most perfect BLT we have evertasted. Using LeBus sourdough bread, they layer pancetta, crisp lettuce, fresh tomato, and a roasted garlic aoli. Served with crunchy and sweet coleslaw (which is made in house), the meal is served on a metal tray lined with wax paper. Adorable and absolutely delightful!
Gracie’s on West Main
264 West Main Street
Leola, PA 17540
Chef Jim Rutolo dazzles us with a crab cake bacon napoleon using three types of cottage bacon (smoked, black pepper worcestershire, and cajun). Nestled atop sharp white cheddar and bacon mashed potatoes, the tower of deliciousness is served with bacon green bean almondine and finished with a brown butter bourbon bacon jam sauce. To top it all off, the dish is served with a bacon ice cream rootbeer float and a caramelized bacon swizzle.
Annie Bailey’s Irish Pub and Restaurant
28 East King Street, #30
Lancaster, PA 17602
Chef Joe Finerty brunched our faces off with a little something called Noah’s Ark. This is an expertly crafted bacon weave which is then stuffed with chorizo sausage, rashers, bangers, fluffy scrambled eggs, sautéed bell peppers and onions, and melted Irish cheddar cheese. The impressive bacon loaf is surrounded by crispy breakfast potatoes and slices of toast, as well as two sides of white country pepper gravy and a homemade hollandaise sauce.
680 Millcross Road
Lancaster, PA 17601
Chef Shannon McSherry keeps it local with tender jumbo seared scallops piled atop crunchy local sweet corn, local spinach, and caramelized fingerling potatoes. A peach coulis, using locally sourced stone fruits, brightens the plate and the palate with every bite. Groff’s bacon also makes an appearance, adding the loveliest amount of salt and crispiness. Mmm, delicious!
Keep an eye on our Facebook so see more of this “Food Fight!”