Photo by Jerry Richardson

Bacon

By Krista Thom
Contributing Writer

Whenever I’m cooking a dish, and find that it’s not turning out like I expected, I always do the same thing. I add bacon. My reasoning is that bacon can fix a lot of things, and if the dish still doesn’t turn out, at least there’s bacon in it. But Gordy Richardson of The VIP Room in downtown Fargo did me one better: he planned an entire four-course dinner with bacon in every dish. The thing that really impressed me was, his recipes were good even before the bacon.
Richardson held the 1st Annual Makin’ Bacon Dinner last year.  The 2nd Annual Makin’ Bacon Dinner will be held Jan. 27. The original idea was simple – Richardson loved bacon, and figured other people would too. So he decided to plan an entire bacon-themed dinner.

The response was overwhelming. “I was surprised to learn that there’s a lot of people who love it more than I do,” said Richardson. He even found out that Fargo was home to a club for bacon lovers.

But even some bacon lovers might be concerned that a four-course meal offers too much of a good thing. But Richardson says he kept things under control. “You don’t have to sign a health waver when you come in, in case you have a massive stroke,” he joked. Although each recipe contains bacon, there are enough other ingredients that diners won’t feel like they’ve overdosed. Richardson summed up his approach eloquently when he said, “A little bacon makes a lot of foods better.”

Perhaps the most interesting bacon offering is saved for last - Pineapple Upside Down Cake with bourbon caramel sauce and chantilly cream. The bacon in this dish is mixed in with the caramel sauce. While some might find the offering a bit unorthodox, Richardson says most people won’t think the taste is that unusual. “It’s like eating pancakes with bacon; you get that syrup flavor mixed in,” said Richardson. “The sweet mixes with the smokey, they go together very well.”

Richardson said that one of the advantages of cooking with bacon, from a menu-planning perspective, is that it’s a very versatile ingredient. “There’s just a million ways to cook with bacon,” he said. “You can use it in every kind of food – salad, soup, entrees, appetizers. It’s endless.”

And indeed, Richardson and his staff included an incredible variety of bacon dishes in the menu. Some sound chic and sophisticated, like the Bacon-Wrapped Filet Mignon with Bordelaise sauce. Others sound like perfect comfort foods, such as the Mini Cajun Meatballs with bacon.
When it came to finding recipes, Richardson was willing to look anywhere. He got ideas from magazines, family members, friends and Google searches. His recipe for Oysters Casino comes from his brother-in-law, who lives near Cape Cod in New York. One of the most eye-catching menu items, Russ’s Bacon-Wrapped Cheddar-Stuffed Dawgs, came from the father of Executive Chef Patricia Vetter.

On most days, The VIP Room is only open to the public for lunch from 11 a.m.- 2 p.m.. But the Makin’ Bacon Dinner is one of a series of theme dinners held in the evening. Other upcoming theme nights will feature Greek, Argentinian, Cuban, French and German cuisine. (To learn about upcoming events, visit their website at http://www.eatatvip.com.)

Because of the popularity of last year’s event, reservations for the Makin’ Bacon Dinner are highly encouraged. Dinner starts at 6 pm. Tickets are $42. For reservations, call The VIP Room at 701.293.1999. Dress is come-as-you-are.

Questions and comments: .(JavaScript must be enabled to view this email address)

IF YOU GO

What: 2nd Annual Makin’ Bacon Dinner
Where: VIP Room
When: Thursday, Jan. 27
Info: Reservations 701.293.1999