Sky Full of Bacon

Sky Full of Bacon Presents Stinky Black Beans

The new edition of “Key Ingredient” is up here and features Curtis Duffy of Avenues, funky Chinese black beans and an absolutely gorgeous dessert. Watch it here:

The first one, with Grant Achatz, got over 1500 views the first week. We’re shooting two this week, and it’s funny what’s different each time (the chefs and their approaches, very different in personality even when, like Achatz and Duffy, they’re similar in approach) and what’s been the same— they each seem to take right around 45 minutes to shoot, and wind up at right around 4 minutes and 50 seconds when they’re done.

Lots of people are thanking me so it’s time I did some thanking about all this: thanks to outgoing Reader editor Kiki Yablon for thinking of me and calling me up for some info even when she couldn’t tell me why yet, to Julia Thiel my writing partner in crime, and to everybody else at the Reader who helped us in the mad scramble to get the first one done (Paul Kate Geoff Mrs. Paul Mike Whet) and going forward. Oh, and to Chicago’s great chefs who are so game for doing this on short notice and no matter how weird it sounds.

If you like this post and would like to receive updates from this blog, please subscribe our feed. Subscribe via RSS

Comments are closed.