Best omelet ever - bacon, sharp cheddar, kimchi, avocado, scallions and house fries- I had this delicious breakfast along with a kimchi-lada - You need this breakfast in your life. #ChefPink#baconandbrine#eatgoodfood
The most delicious sandwich came in this box today! The BLK -A : bacon, lettuce, kimchi, and avocado. Pretty sure a mic dropped somewhere. I don't know, I was busy eating this amazing sandwich! #baconandbrine#eatgoodfood#supportlocal
For Jenni's birthday yesterday we went to Solvang and one of our favorite restaurants @baconandbrine. Every bite was amazing. If you haven't been you are missing out on one of the best meals we've ever had. Always great seeing you guys and congratulations on the expansion. #bacon#brine#baconandbrine
When your friends make delicious foods, you find a way to use them to make your food better! Ranch made bacon mac n cheese, grilled burger with rosemary lavender salt, Hot Mess, and Legit Kimchi. YUMMM #baconandbrine#starlightkitchen#theranchpantry
When you want all the things on your burger but really have no appetite. ..grilled pineapple, corn, avocado, cheddar, bacon, veggie kraut, and Hot Mess! It is lacking the perfect bun...sigh... #baconandbrine#starlightkitchen#eatgoodfood
I took a class tonight from the Fermentation Goddess, @craedelongpre and learned how to make this beautiful jar of goodness which contains a veggie kraut. Thank you for sharing the knowledge! #futurefermenters#baconandbrine
Today's Wednesday, which means it's Solvang Farmers Market day. It also means that Chef Pink will be "popping up" in, well, her own restaurant, for an exclusive 4-course dinner. :) TONIGHT only, 3/15, at Bacon & Brine!
4 courses with #winepairings , $60.00 per person.
Dinner starts at 6:00 PM, sharp. Only 20 seats available.
Please call the #restaurant for reservations, which are required: (805) 688-8809
Tonight's menu, incorporating locally-grown goodies from the #Solvang#FarmersMarket :
1st course -- Garden of Salad w/ goat cheese, paired with a Grassini Family Vineyards Sauvignon Blanc
2nd course -- Fresh Pasta w/ spigarello & uni butter, paired with a Rusack Vineyards Rosé
3rd course -- Rabbit Confit w/ smoked pear schmear, charred shallot, wild arugula & parsnip, paired with a Pomar Junction Vineyard Sparkling Wine
4th course -- Salted Caramel Bread Pudding, paired with Buttonwood Farm Winery P.O.S.H. Syrah dessert wine
#dinnerisserved#ChefPink#baconandbrine#winedineSolvang#dinesyv#tenleyfohlphotography @chefpinkdelongpre @baconandbrine