JEZE January 2013 : Page 82

eat + drink + party eat + drink + party eat + drink + party 82 Sticky Fingers You’ll be craving something sweet after all that ’cue at Bone Lick BBQ. Word on the street is chef Mike LaSage is working on a hometown Coca-Cola flavored variety! eat + drink + party There’s nothing like a little nostalgia to brighten up arguably the dreariest month of the year. Cotton candy, anyone? At Westside’s Bone Lick BBQ, not just any old county-fair treat will do. The champions of pork and ribs have us squealing with delight over the tableside-made maple-bacon cotton candy . It’s made with just two ingredients—sugar and maple syrup—and topped with (wait for it!) homemade bacon dust. The inspiration behind the unusual dessert? “Being an irresponsible kid at heart,” says chef Mike LaSage. “We all loved cotton candy as kids, but, honestly, when’s the last time you went to a carnival? I haven’t been in a decade, but traditional carny foods still are—and always will be—great.” Served up in a paper cone, the treat is also light as air—something you’ll surely appreciate, after your entrée of brisket and mac-and-cheese takes its toll. $6, @bonelickbbq –Kelsey Bjelland Photography by Teodora Nicolae eat + drink + party eat + drink + party

Sticky Fingers

You’ll be craving something sweet after all that ’cue at Bone Lick BBQ.<br /> <br /> Word on the street is chef Mike LaSage is working on a hometown Coca-Cola flavored variety!<br /> <br /> There’s nothing like a little nostalgia to brighten up arguably the dreariest month of the year. Cotton candy, anyone? At Westside’s Bone Lick BBQ, not just any old county-fair treat will do. The champions of pork and ribs have us squealing with delight over the tableside-made maple-bacon cotton candy. It’s made with just two ingredients—sugar and maple syrup—and topped with (wait for it!) Homemade bacon dust.<br /> <br /> The inspiration behind the unusual dessert? “Being an irresponsible kid at heart,” says chef Mike LaSage. “We all loved cotton candy as kids, but, honestly, when’s the last time you went to a carnival? I haven’t been in a decade, but traditional carny foods still are—and always will be—great.” <br /> <br /> Served up in a paper cone, the treat is also light as air—something you’ll surely appreciate, after your entrée of brisket and mac-and-cheese takes its toll. $6, @bonelickbbq <br /> <br /> –Kelsey Bjelland <br /> <br /> Photography by Teodora Nicolae

Previous Page  Next Page


Publication List
Using a screen reader? Click Here