I first dipped into this spread when I made BLTs and BLATs for a couple of friends, who also happen to be former food critics. I made a couple different versions, a classic and a "fancy" rendition, the latter featured bacon from Bavarian Meats (best bacon in Seattle, no doubt, and they sell pastries made by the master baker whose creations I ate as a kid in Leavenworth... small world!), heirloom tomato (ripened on the kitchen window for days), curly endive and Baconnaise. A winner.
Brainstormed with Dave and Justin about the best way to use Baconnaise and included the list, which you can read by clicking on this link: Leslie's Last Dining Column in the Seattle P-I? Sniff, sniff!
Actually, I don't think it's the last. I've already filed my column for next week, featuring Cantinetta, a sweet new spot in Fre-lingford. Here's your early heads-up: Get in there! Oh, and they don't take reservations unless you come with five others.