Скачать или смотреть Bacon is becoming a sizzling trend for high-end restaurants and food retailers in Los Angeles. Accor

(2 May 2014) With its distinctive smell, sizzle and taste, the trend for some high-end LA eateries today is to mix salty and sweet by adding a touch of bacon to the menu.
According to National Provisioner, a trade publication which follows the meat business, it's a trend which shows no sign of relenting.
In their 2013 'Bacon Report', they say bacon dominates the marketplace with new flavours and new applications making an appearance.
This year, restaurant chefs and owners are thinking outside the box by creating unique dishes with bacon-infused recipes.
There's bacon-wrapped dates or bacon peanut butter and jam burgers.
There's alcoholic bacon items such as this bacon Bloody Mary cocktail.
And for the sweet-toothed, there's even maple bacon donuts, bacon milkshakes and bacon brownies topped with candied bacon bits.
Fonuts, a store in Los Angeles, serves these maple-bacon "fonuts" which are steamed at high heat then topped with maple glaze and bacon bits.
Eric Rosen, a food writer for LA Magazine says bacon is the big "foodie" item right now.
He says wholesale tracking website Provisioner Online shows bacon sales in the US were up over 20 percent last year and chefs are loving it.
"They're putting it in everything from your classic bacon cheeseburger to milkshakes to bacon-glazed donuts," he says.
"Anything you can put bacon on people will eat it it seems. Now, whether that's an extension of the comfort food trend that was so big for a while there or people are just looking for new flavour combinations whenever bacon is involved they're just loving it."

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