Matt Mine delivers his bacon brittle to Bourdain

For the chef at a seafood restaurant -- Oceanaire -- Matt Mine sure loves his bacon. He often features a slab of it on Oceanaire's menu, and he recently cooked up a batch of bacon brittle with Anthony Bourdain in mind, which was included in the pre-talk meal that Oceanaire...

By Patricia Calhoun

November 19, 2009

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For the chef at a seafood restaurant -- Oceanaire -- Matt Mine sure loves his bacon. He often features a slab of it on Oceanaire's menu, and he recently cooked up a batch of bacon brittle with Anthony Bourdain in mind, which was included in the pre-talk meal that Oceanaire and a few other restaurants sent to Bourdain's hotel room yesterday.

Although Mine had to work through Bourdain's talk at the Buell last night, he managed to run across the street to meet the cook/author. Here's Mine's Facebook account of the encounter:

"After giving up my tickets, I still was able to get backstage, shake his hand and find out what he thought of the spicy bacon-cashew brittle I made for him.....His comment? 'Whoooaaa..thanks for all your kitchen did tonight!'

"COOKS RULE!"

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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

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