Click here to read the full article:

http://www.nytimes.com/2009/09/23/dining/23bacon.html?_r=1&partner=rss&emc=rss

Thousands of the culinarily curious turned out for the 25th annual Food & Wine Festival at National Harbor. There was a wealth of flavors and fare on hand to tempt and tantallize the masses. But there was a steady queue at the National Peanut Board booth, where Sir Francis Bacon Peanut Brittle samples held sway, accompanied by a robust zinfandel.

Among the enthusiasts was Patrick Brown of The Humble Gourmand blog (http://humblegourmand.com/blog/2009/jun/16/bacon-peanut-brittle/) who called it "the best new product I came across." 

Thanks very kindly Patrick. 

And to everyone else who attended, a sweet, savory and salty "cheers".

 

 

Find the address here: http://www.starprovisions.com/

What kind do you have? Just kidding. It’s not a trick or silly question at all. One of the first sampling events in which Sir Francis Bacon Peanut Brittle was involved was a book signing event at the Southern Foodways Alliance Symposium, co-sponsored with Biltmore Estate Wines.

Here, our brittle was handed out along with glasses of Biltmore Estate Sparkling Wine, to the utter astonishment and delight of the attendees. The sweet, smoky, savory-ness of the brittle perfectly complemented the bubbly crispness and acidity of the wine.

Many who attended that event have told us that Sir Francis Bacon Peanut Brittle and champagne is now a New Year’s Eve tradition.

We encourage you to use your imagination to discover what other wines might complement Sir Francis Bacon Peanut Brittle. Perhaps a deep and fruity Syrah, or crisp White Bordeaux. By all means, let us know and we’ll share your finds.