Bacon Hill Kitchen & Pub has new eating challenge and a new menu

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By: Marshall V. King
mking@flavor574.com

Photo Supplied/Bacon Hill Kitchen & Pub

David Lucchese watches a fair number of food shows where the goal is to down a huge plate of food in a set amount of time.

The owner wanted an eating challenge at Bacon Hill Kitchen & Pub for a while, said his brother, chef and co-owner Zach Lucchese.

The kitchen went to work and created The Porker Challenge.

“You can call it a sandwich or you can call it a heart attack,” Zach said. 

It’s on the new dinner menu, which was released Wednesday, and will be on the new lunch menu soon.

 

Introducing the Porker Challenge. Put this down in 30 minutes or less, the meals on us and your picture goes up next to…

Posted by Bacon Hill Kitchen and Pub on Tuesday, September 8, 2015

Fifteen or 20 minutes after you order it, more than five pounds of food will come to the table on a plate. If you consume it alone in 30 minutes or less, it’s free and you get your photo on the wall. Otherwise, it’s $35.

The challenge has:

  • Four quarter-pound patties made with beef and pork
  • Eight strips of bacon
  • Four slices of cheddar cheese
  • Four slices of American cheese
  • One pound of pulled pork with barbecue sauce
  • Nearly one pound of pork belly
  • Tomato
  • Lettuce
  • Tobacco onions (fried shoestring onions)
  • Bacon chile aioli
  • Seven onion rings on top of the bun around the steak knife
  • French fries with bacon chile aioli

So far, an employee and one customer have tried the challenge.

“Both have failed terribly,” Zach said. 

“A lot of people think they can do it,” he said. “It’s bigger than people think.”

He said they do want it to be a challenge and hope not to give a lot of them away. Customers can order it together. One could feed a quartet or more.

As for the new menu, it has plenty of smaller dishes and lighter ones. Collard greens and brussels sprouts are offered as sides and there are more salads, said Zach. There are more fresh fish options, including salmon. Four new sauces are available for the wings. A pork tenderloin is available as well.

The new menu is about twice as big as the one the restaurant opened with this summer, he said.

Marshall V. King is food columnist for Flavor 574 and community editor for The Elkhart Truth. You can reach him at 574-296-5805, mking@flavor574.com, and on Twitter, Instagram and Facebook.
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