Arizona Daily Star
Yeah, the pork product fits right in as one of those polarizing topics. You love it. Or, you hate it. There's no in-between.
Chef Travis Peters became a full-fledged foodie because of bacon.
Peters - one of the owners of new gastropub The Parish, 6453 N. Oracle Road - remembers watching that '60s TV show "Gomer Pyle, U.S.M.C." as a 7-year-old. The marine misfit made bacon sprinkled with brown sugar and pepper, and his hard-to-please sergeant declared it the best he ever had. Peters tried that trick and hasn't stopped experimenting with bacon yet, as is obvious from The Parish's menu. Bacon's everywhere - in popcorn; wrapped around frog legs; on the burger, of course; and in its fattier, more decadent incarnation, pork belly.
"It's magical, really," Peters says of the stuff.Read More