BaconFest returns March 31st | Food and More with John Kessler

Bacon lovers rejoice!

The 12th annual BaconFest, the outdoor pork-lovers festival hosted by Dad?s Garage Theater, is returning on March 31st. The Vortex Bar and Grill is donating over 1200 lbs. of bacon to be cooked up and served by the crew from D.B.A. Barbecue. PBR (Pabst Blue Ribbon) and Ale Yeah! Will provide the beer and, as always, the festival will include games and live music.

Tickets for this usually sell out, so if you want to get your bacon on, I would definitely advise buying in advance. The event runs from 1 p.m.-6 p.m. on Saturday March 31st, and the complete details and ticket info can be found here.

There are multiple levels of ticket, depending on how bacon-y you want to get. Details below:

Portioned Porking ($25 online, $35 phone/door): For the average Joe that?s new to the bacon guzzling world. This pass gets you admission to the festival, 5 carnival game tickets, and 3 cups full of bacon/PBR (it?s your choice whether you fill your 3 cups with beer, bacon, or both).

(Yes, you can purchase more beer and bacon at the festival).

Bottomless Bacon ($45 online, $55 phone/door): For the professional piggy that really knows how to shovel it in. This pass gets you admission to the festival, unlimited game playing, and all the PBR and bacon you can stuff in your stomach. **Please note, like anywhere else in the world, we expect you drink responsibly. Please don?t be a jerk and overdo it. We will escort you out if you do.

Whole Hog! Literally. ($85 online, $95 phone/door) We?re wheeling in two whole pigs roasted to perfection by P?Cheen (trust us, those boys know their BBQ), several kegs of specialty beer from Ale Yeah!, AND, you even get your very own BaconFest 2012 tee-shirt. SQUEEEEEEEAL! Yep, this is on top of the unlimited beer, bacon, and games. There are a very limited number of these passes available, so snatch them up quick before somebody else gets their greasy little snout on them.

Anyone planning on going this year?

- By Jon Watson, Food & More blog

Source: http://blogs.ajc.com/food-and-more/2012/03/21/14113/?cxntfid=blogs_food_and_more

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