Bacon Ecstacy and Winner of the “Toast of the Town” VIP Tickets

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Four words: Bacon. Jam. In one.

If that doesn’t make your lips smack, it should. When a pork-happy colleague of my husband’s happened to mention how much he loved a most unusual spread called Bacon Jam, well, I just had to spring for a jar to see what the fuss was about.

It’s made by Skillet Street Food of Seattle, which was founded by Joshua Henderson, a graduate of the Culinary Institute of America at Hyde Park. Turns out working in restaurants wasn’t all that it was cracked up to be. So, Henderson took to the streets — refurbishing an old Airstream trailer with a full commercial kitchen to rev up to office parks and farmers markets to sell freshly made bistro-style food. Consider it a cooler, retro version of the taco truck.

Bacon Jam, a concoction that Henderson has been making for years, tops the burgers he creates. Thankfully, he started selling this magical stuff in jars for those like me who aren’t in Seattle.

It’s almost like a thick, ropey ragu in texture, with wonderful smokiness and the sweet-tangy flavor of a relish. Henderson renders bacon, then adds onions, brown sugar, and balsamic vinegar, before letting it all cook down for six hours until it’s concentrated and jammy.

My husband’s colleague, Bruce, enjoys Bacon Jam  slathered on Triscuits. It was a great addition to a spinach and cheese omelet I made one weekend. Now, I’m dreaming of it in a tart with crumbles of blue cheese.

An 8-ounce jar is $12. A 1-ounce serving has 140 calories, 120 of which are fat calories. But don’t think about that. I know I won’t as I reach for one more little spoonful.

And now for the winner of the pair of  VIP tickets to “Toast of the Town”:

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Foodie Events — From Tamales to Tom Douglas and More

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In San Francisco:

If you love tamales and can hold your tequila, head to “A Taste of Tequila and Tamales” in San Francisco on April 18.

The event, noon to 4:30 p.m. at Fort Mason Center, near the Marriott San Francisco Fisherman’s Wharf, will feature a delicious assortment of those luscious  masa-wrapped specialities from Cocina Poblana, the Tamale Factory, Evelia, and others. Enjoy premium tequilas, too, from Jose Cuervo Tradicional and Tequila Don Julio.

Rancho Gordo also will be cooking up its unique heirloom beans. And Sabores del Sur will be handing out its famous alfajores cookie sandwiches.

Advance tickets are $35; tickets at the door are $40.

The event benefits the Benchmark Institute, a non-profit that teaches advocates how to use the law to help lower-income communities.

Join Seattle Chef Tom Douglas and Master Sommelier Andrea Immer as they host the “Perfect Pairing Party” at Macy’s Union Square Cellar, a short walk from the Campton Place Taj Hotel, at 6 p.m. April 7.

Immer will talk about her new stemware collection and demonstrate how to pair wines with Douglas’ dishes.

Tickets are $15 at the door. All proceeds benefit Meals on Wheels, which provides meals for homebound seniors. Reserve your spot here.

Speaking of Meals on Wheels, you absolutely won’t want to miss its 23rd annual mega gala on May 16 at Fort Mason’s Festival Pavilion, near the Fairmont Heritage Place.

The annual “Star Chefs & Vintners Gala” fund-raiser is the largest fund-raiser for the San Francisco organization. Last year’s event raised $1.1 million to provide meals to seniors.

Chef Nancy Oakes of Boulevard restaurant in San Francisco returns to oversee the extraordinary culinary event that features more than 70 chefs from Northern California’s top restaurants. Among this year’s participating chefs are: Mouhrad Lahlou of Aziza in San Francisco, Chris Cosentino of Incanto in San Francisco, Richard Reddington of Redd in Yountville, and Mark Sullivan of Spruce in San Francisco.

More than 75 vintners will be pouring, including Frog’s Leap Winery, Pride Mountain Vineyards, and Duckhorn Wine Company. If that weren’t enough, look for master mixologists to whip up exotic cocktails.

The evening begins with an extensive array of hors d’oeuvres created at chef stations. That’s followed by a three-course, sit-down dinner, with each course prepared by one of 27 chefs. The evening ends with a lavish dessert buffet.

Silent and live auction prizes include a party at a luxury Sun Valley, Idaho penthouse with food prepared by Oakes.

Tickets are $400. For more information, call (415) 343-1280.

In Pebble Beach and Monterey:

Celebrated chefs, Suzanne Goin of Lucques in Los Angeles, and Rick Bayless of Topolobampo and Frontera Grill, both in Chicago, will be the top honorees at this year’s “Cooking for Solutions” event, May 21-22, at the Monterey Bay Aquarium.

The annual event is all about spreading the gospel of sustainable seafood. The May 21 gala will feature gourmet eats from 75 restaurants and wines from more than 60 vintners. May 22, chefs will lead culinary outings and host cooking demonstrations.

Participating chefs include Joanne Chang of Flour Bakery + Cafe in Boston, Kevin Gillespie of Woodfire Grill in Atlanta and “Top Chef” fame, and Sam Choy of Sam Choy’s Breakfast, Lunch & Crab in Honolulu.

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These Are A Few of My Favorite Things…

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If you saw my dining room table recently, you would have thought Willy Wonka had set up shop in my house.

Truffles, chocolate bars, nut brittle, bonbons, and more covered it from one end to the other. And yes,  I had to eat all of it. Well, at least try each and every piece.

It was all part of my judging duties for the fourth annual San Francisco Chocolate Salon, the sugaraholic’s dream event where chocolate makers show off their wares to media and members of the public, who get to sample and vote for their favorites.

Yours truly was on the team of expert panelists. For those, like myself, who couldn’t make it to the actual event this year at Fort Mason, the event organizers had the chocolate samples sent to our homes instead. Hence, the veritable candy shop in my dining room.

Here’s the list of winning chocolates from the event. And below, find my picks for my new favorite chocolate products.

What: Montana’s Posh Chocolat’s Artisan Sea Salt Caramels (photo above)

Why: Five different exotic, soft, sticky caramels enrobed in dark chocolate, each topped with a different sea salt. Think White Truffle Oil Caramel with Hawaiian Pink Sea Salt. It sounds weird, and it is different. But wow, is it elegant and memorable. And yes, you can really taste the pungent truffle oil. $15 for a box of 10.

What: Palo Alto’s  Gateau et Ganache’s Handmade Marshmallows

Why: OK, how cute are these? Shaped like pastel daisies, the spring assortment comes in flavors of lemon, passion fruit and strawberry. They’re light, springy and very fruity tasting. Nine marshmallows are $12.

What: Jade Chocolates of San Francisco for Chocolate-Covered Edamame and Dragon’s Breath, Kuro Genmai, and Mahal chocolate bars

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Tofu Turnaround

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Let’s face it, not many of us are that tickled by tofu.

But Oakland’s new organic tofu producer, Hodo Soy Beanery, might just make you bonkers for bean curd.

That’s because Hodo’s products are made by hand, using much thicker soy milk to create its products. The results are tofu products with a very rich, creamy and fresh “beany” taste.

The factory was started by former financial consultant, Minh Tsai, who grew frustrated that he couldn’t find tofu as fresh and flavorful as he grew up eating in Vietnam.

Now, Tsai sells a variety of tofu and prepared tofu salads at Bay Area farmers markets and select gourmet grocers.

Besides prepared tofu salads, Hodo also produces what is thought to be the only fresh, organic yuba (tofu skin) manufactured in this country. Trays of soy milk are steamed until the proteins rise to the surface and form a skin. Then, each individual skin is lifted from each tray by hand and hung to dry, before being folded up into bags to be sold.

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Cheater’s Baos

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Would you scoff if I told you those fluffy, steamed Asian buns above were made with Pillsbury refrigerated buttermilk biscuit dough?

Yup, the stuff in the tube.

Believe it.

When my buddy, Andrea Nguyen wrote her first cookbook, “Into the Vietnamese Kitchen” (Ten Speed Press) in 2006, there was many a recipe that caught my eye. But none made my jaw drop like this one for “Shortcut Plain Steamed Buns.”

Years ago, Andrea learned this trick from her Chinese-American friend, Victor Fong, who, of course, learned it from his mother.

Crack open a tube of biscuit dough, then separate the rounds of dough. Pat each one into a flattened circle.  Then, fold each circle in half  to create half-moon shapes.

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