I’m Writing This Through Bacon Tears

This was sent special to Metroblogging DC today.

It was fitting that Mahalo published “How to Make Perfect Bacon” on the same day that Hudson Restaurant officially opened, taking over the same space of the former David Greggory restaurant, because this means we’ll have to make our bacon on our own and won’t be able to rely on Chef Greggory anymore.
 
Chef Greggory loved pork – he roasted a pig on Wednesdays for a Pork and Pinot Happy Hour and made a variety of happy hour treats, including my favorite – pulled pork on a bacon-flecked buttermilk biscuit that was downright dangerous.
 
And then there were the bacon dinners.  Once a month, Chef Greggory served a six-course dinner with bacon as a featured ingredient in each course (yes, even dessert), with a matched wine accompanying.  Seated at large tables and ganged up with strangers, the bacon and wine made friends of everyone by the end.  Most were repeat attendees, so faces began to look familiar after a few months.  The best part?  Take home bacon – everyone went home with a pound of artisanal bacon and a catalog full of bacon products.
 
The day after a bacon dinner I had a client lunch scheduled, and she wanted to go to David Greggory.  I walked into the restaurant and Chef Greggory was sitting at the bar.  He turned to me in surprise and said, “What are you doing here?  You’re not out of bacon are you?”
 
I am now, Chef Greggory.  And we’ll miss you.

Lisa King is a writer and consultant in Arlington, VA

5 Comments so far

  1. CoquetteCutie (unregistered) on October 26th, 2007 @ 4:32 pm

    Noooooooooooooooo!


  2. Nicole Gustas (unregistered) on October 26th, 2007 @ 8:33 pm

    I wrote that "How to Make Bacon" page, and wanted to thank you for the link! I lived in Arlington for a long time, and it’s great to have a home-town blog link to my page.


  3. Lisa (unregistered) on October 27th, 2007 @ 11:58 am

    Nicole – tell me about deep-frying the bacon – how did that go?


  4. Kimberley (unregistered) on October 27th, 2007 @ 4:04 pm

    Lisa, I cannot believe you didn’t turn me onto this bacony goodness when I lived there.


  5. Heather (unregistered) on October 28th, 2007 @ 1:11 am

    The mourning period is going to be very, very long…



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