This was sent special to Metroblogging DC today.

It was fitting that Mahalo published “How to Make Perfect Bacon” on the same day that Hudson Restaurant officially opened, taking over the same space of the former David Greggory restaurant, because this means we’ll have to make our bacon on our own and won’t be able to rely on Chef Greggory anymore.
 
Chef Greggory loved pork – he roasted a pig on Wednesdays for a Pork and Pinot Happy Hour and made a variety of happy hour treats, including my favorite – pulled pork on a bacon-flecked buttermilk biscuit that was downright dangerous.
 
And then there were the bacon dinners.  Once a month, Chef Greggory served a six-course dinner with bacon as a featured ingredient in each course (yes, even dessert), with a matched wine accompanying.  Seated at large tables and ganged up with strangers, the bacon and wine made friends of everyone by the end.  Most were repeat attendees, so faces began to look familiar after a few months.  The best part?  Take home bacon – everyone went home with a pound of artisanal bacon and a catalog full of bacon products.
 
The day after a bacon dinner I had a client lunch scheduled, and she wanted to go to David Greggory.  I walked into the restaurant and Chef Greggory was sitting at the bar.  He turned to me in surprise and said, “What are you doing here?  You’re not out of bacon are you?”
 
I am now, Chef Greggory.  And we’ll miss you.

Lisa King is a writer and consultant in Arlington, VA

This post appeared in its original form at DC Metblogs

Tom Bridge

I live and work in the District of Columbia. I write at We Love DC, a blog I helped start, I work at Technolutionary, a company I helped start, and I’m happy doing both. I enjoy watching baseball, cooking, and gardening. I grow a mean pepper, keep a clean scorebook, and wash the dishes when I’m done. Read Why I Love DC.