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Arts & EventsPork on Pork Love at Baconpalooza

Pork on Pork Love at Baconpalooza

Pork on Pork Love at Baconpalooza

All photos by Andre Gagne.

The sizzle. The smell. The crunch.

What was once a breakfast side dish is now a Canadian obsession. Bacon mania has reached the Capital and The Canada Agriculture and Food Museum shared the passion for all things bacon with their second annual Baconpalooza.

unnamed3From September 9 to 11, the Museum hosted the mouth-watering festival, complete with cooking demos hosted by celebrity chefs, free samples, live music, craft beer, market vendors, and food trucks.

"Baconpalooza ?was conceived as an opportunity to combine a favourite food for many people with the Canada Agriculture and Food Museum's objective to have visitors engage with new food literacy skills, educational content and a fun fresh air experience. The Museum team has worked really hard this year to incorporate even more cooking demonstrations and live music to the menu with 7 stellar chefs, 8 local bands, 12 food trucks to cater to different tastes and 10 vendors that have unique products showcasing bacon or pork," explained Kerry-Leigh Burchill, Director General of the Canada Agriculture and Food Museum. unnamed4

“We wanted to do something risky,” quipped Alex Benay, CEO of the Canada Science and Technology Museums Corporation. “We wanted to attract a different audience than we would normally have here. [We want to show that] it’s ok to have fun at a museum.”

Spread out over three days, this year’s festival increased the number of craft breweries and Ottawa-based vendors, helping out the local economy.

“Not everybody agrees that we should eat pork or bacon, but we are allowed to have a discussion around it. Some people won’t agree with it, but we are an agriculture museum and we talk about the food industry. The pork industry is part of it.”baconpalooza-1-of-1

“Bacon is a great food on its own, but it can make other foods so much better,” mentioned celebrity Chef, Steph the Grilling Gourmet. “[It] is a product of a really fatty and not very well-loved piece of meat that is gets transformed, through different stages, into something that is absolutely magnificent.”

Chef Steph demonstrated how to make his pulled pork-stuffed portabella mushroom caps, wrapped in bacon, and grilled on his incredible 27 foot custom BBQ rig.

Chef Shane Kennedy of the WORKS stated, “Now we are finding all these new ways of making bacon,” before listing candied bacon, bacon creme unnamedbrulee, and bacon cocktails. “Bacon has been this food that’s been around for thousands of years and now we realize we can do a lot more than slice it and smoke it.”

Scotch eggs prepared by The Albion Rooms, apple bacon pie gelato from Stella Luna, bacon wrapped spring rolls from Angry Dragonz, bacon jam from Lowertown Canning Company, and bacon lattes from Joe the Dog Coffee were just a few of the delicacies available at the festival.

Fun, educational, and delicious, this is an event to get hog wild for!

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