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“The Bacon Bash”

The bacon party caterers are back! We're so glad our guests bought tickets online before they SOLD OUT (hint, hint, for next time) and got a taste of what we do when catering dinners, planning executive retreats (Los Angeles has so many places to hide from the office!), and more.


Add your email address to our list to receive notices about upcoming dinners. Check out other pages on wedding catering, catering your holiday dinner, and our other services!




This Little Piggy Went to Mexico -- custom cocktail designed by Natalie Bovis (The Liquid Muse) featuring bacon-washed Excellia Blanco tequila with June Liqueur, fresh lemon juice, and homemade hibiscus-cabernet syrup




Pork Belly and Mole S'Mores with toasted cayenne marshmallow


Blue Cheese and Bacon Mac & Cheese in Prosciutto Cups


Beer-Battered Fried Bacon "Fries" with bacon aioli


Wine: 2007 Gunderloch Riesling Rheinhessen, Germany


First Course


Duck Confit, Pancetta and Brie Pizzette with cherry balsamic gastrique


Baby Arugula Salad with duck cracklings


Wine: 2010 Montoya Pinot Noir, Monterey, and 2011 Pine Ridge Chenin Blanc-Viognier, Napa


Second Course


Hickory-Smoked Bacon and Corn Chowder with Bacon Tempura Prawn


Bacon Cord Bread with Honey Butter


Main Course


Pan-Seared Salmon in Bacon Fat with Bacon Molasses Vinaigrette over haricot vert with caramelized onions and hickory-smoked bacon




Espresso and Chocolate Ganche Crème Brûlée with candied bacon pop rocks


Candied Bacon Peanut Brittle


Special Thanks to:


Ivan Arnold and Amy Lee

of metro37


Excellia Tequila


Jonathan Fong


for floral design



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