Style Pork Belly". The remaining seven sections (Brunch; Small Bites; Soups, Salads and Sides, Pasta, Fish, Meat and Desserts) contain recipes for dishes using bacon as one of the main ingredients. The Brunch section begins with a recipe from Seattle-based Black Rock Spirits for "Bakon Bloody Mary", a variant on the traditional Bloody Mary cocktail using bacon infused vodka with the glass rim dipped in lime juice and finely crumbled grilled bacon. Although the majority of recipes in this section feature bacon with its traditional brunch partner, eggs, there is also a recipe for "Mediterranean BLTs". This version of the classic BLT sandwich pairs the bacon, lettuce and tomato with toasted focaccia bread and red-pepper aioli in place of mayonnaise. Another version of the BLT using toasted brioche and sun-dried tomatoes cut into mini-sandwiches appears in the Small Bites section which is devoted to bacon-based hors d'oeuvres. Among the recipes in Soups, Salads and Sides are "Egg Chowder with Bacon and New Potatoes", "Grilled Bacon and Cucumber Salad with Chili Caramel Dressing", and "Spicy Braised Bacon with Spagna Beans and Treviso Radicchio" which uses thickly sliced pork belly bacon. The Pasta section has a recipe for "Bacon Mac and Cheese" from Julie Taras Wallach, the chef and co-owner of the Tipsy Parson and Little Giant restaurants in New York City. Her variant on the traditional macaroni and cheese uses cavatelli pasta seasoned with dijon mustard, thyme, rosemary, garlic, and nutmeg and incorporates sauteed onion and pieces of grilled bacon. One of the recipes in the Meat section, "Veal and Foie Gras Meatloaf Wrapped in Bacon", comes from Mark Allen, who in 1997 became the youngest chef, and the first American, to have headed The Dining Room at the Ritz-Carlton in Boston. Allen also contributed a recipe for the Fish section, "Whole Roasted Branzino with Carrots and Bacon". Other dishes in that section include "Pancetta-Wrapped Monkfish with Cauliflower Flan" and "Bluefish with Corn, Avocado, and Bacon Salad". Like its somewhat lengthier predecessors, Sara Perry's Everything Tastes Better with Bacon (2002), Pruess and Lape's Seduced by Bacon (2006), and James Villas's The Bacon Cookbook (2007), Rockmill's I Love Bacon! includes sweet dishes using bacon. Among the recipes in the Desserts section are "Bacon Panna Cotta with Huckleberries", "Cane Sugar and Bacon-Iced Cupcakes", and Cat Cora's "Pig Candy Ice Cream". Cora's recipe uses a pound (.454 kilograms) of chopped applewood-smoked bacon per quart