Indiana Restaurant to Set New World Record Longest BLT sandwich ever constructed.

Spire Farm-to-Fork Cuisine is about to go where few food service establishments have gone before—to set a new world record for the longest BLT sandwich ever constructed in the world

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LA PORTE, Ind. (PRWEB) January 31, 2013

Spire Farm-to-Fork Cuisine is about to go where few food service establishments have gone before—to set a new world record for the longest BLT sandwich ever constructed in the world.

According to Spire Farm-to-Fork Cuisine owner, Brad Hindsley, “It’s just for fun and all about helping those less fortunate.” They are using this opportunity to help out a few local charities: the La Porte Salvation Army, the New Day Foundation, and the Lindsey O’Brien Kesling Wishing Tree Foundation.

“Bacon holds a special place in our hearts,” Hindsley said, “so we are celebrating Bacon Week Feb. 4-10 with an entire menu centered on bacon. And to top off the week-long celebration, on Sunday, Feb. 10, we will attempt to build a BLT sandwich that is 350 feet long, using our famous candied bacon, tomato jam, garlic aioli and fresh greens piled high on freshly made bread.”

Spire Farm-to-Fork Cuisine is strategically located in the heartland of America. Indiana ranks second in the nation for tomato production, fourth in egg production and fifth in hog production.
“So we have the winning edge,” Hindsley said, “the farm fresh ingredients we need to make the longest and the best tasting BLT are just outside our doors – we can’t miss!”

Being located close to the farm is very important for Spire Farm-to-Fork Cuisine because the giant BLT, like everything Hindsley makes, will be made from scratch, using products only sourced from farms within a 250-mile radius of the kitchen.

For more information:

Contact Brad Hindsley, Spire Farm-to-Fork Cuisine, 219.608.5301 (cell), 219.575.7272 (office), 299 West Johnson Road, La Porte, Indiana 46350, SpireFarmToFork.com/

Backgrounder
A Bit of BLT History
Looking back, in July 13, 2012 the Norfolk Tides (the Triple-A affiliate of the Baltimore Orioles) smacked the previous record out of the park with a 308 feet and 6 inches monster BLT. That big boy bested the previous record set in June 2011 in Kansas City, Kan., where Representatives from Red Sun Greenhouse Vegetables, Dole Fresh Vegetables and Farmland Foods put together a 209 foot-long BLT.

According to Hindsley (jokingly); “I’m not sure how far back this history goes, but I can tell you where it’s going–to 350 feet and it’s happing right here in Indiana close to the farms that really make it all happen for America.”
What’s on Brad’s shopping list?

Along with 200 pounds of bacon, the sandwich – will actually be an array of 24”x4”-inch sandwiches placed in a row - was made of 180 loaves of specially made white bread, 100 pounds of tomato jam, 30 pounds of lettuce and 5 gallons of Spire-made Garlic Aioli.

The plan is to assemble the bahemeth in less than 2hours with the help the 25 volunteer giant BLT builders.

About Spire Farm-to-Fork Cuisine
Spire Farm-to-Fork Cuisine is owned and operated by chef-entrepreneur and La Porte native, Brad Hindsley, owner-operator of the already established Spire Catering & Event Planning since 2007.

Spire Farm-to-Fork features meals prepared completely from scratch, using only fresh—never processed, packaged or frozen—ingredients from farms within a 250-mile radius of the restaurant.

For more information:

Contact Brad Hindsley, Spire Farm-to-Fork Cuisine, 219.608.5301 (cell), 219.575.7272 (office), 299 West Johnson Road, La Porte, Indiana 46350, SpireFarmToFork.com/


Contact

  • Brad Hindsley

    219-575-7272
    Email