Clubhouse Eats: At Omni Orlando’s David’s Club, bacon has a starring role

An ice-cold pint is the perfect partner for this rack of crispy bacon.

Jeffrey Westbrook

David’s Club at Omni Orlando at ChampionsGate dares to be different. This high-end sports bar, named for development partner David Mitzner, has made one of America’s most delectable morning meats — bacon — the centerpiece of a dish. And we couldn’t be more grateful.

At a spot known for its smooth bourbons and spectacular steaks, we’re here to talk about the Bacon Trio — the headliner of a drool-worthy appetizer menu. The club offers several different varieties of toppings to appease each and every one of your taste buds, including sriracha molasses, candied bacon and garlic parmesan.

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You can even re-create the snack in your own kitchen. All it takes is quality thick-cut bacon, a few ingredients and plenty of love.

In short, the bacon is cooked, brushed with the coating of choice and re-roasted (see recipe below). 

Its presentation is marvelous. The mouthwatering slabs are fastened by clothespins and hung on a wire stretched across a wooden frame, making the server’s march from kitchen to table one that not only engages your nostrils but turns heads along the way. 

There are even studies that indicate a low-cal beer partnered with sodium might help you hydrate. So salty bacon and suds could possibly be the perfect post-round combo. Don’t argue with science.

David’s Club Candied Bacon

-Thick-cut bacon – 1 lb
-Granulated sugar – 3/4 cup
-Brown sugar – 1/2 cup
-Water – 1 cup 

-Preheat oven to 375 degrees.
-Lay bacon on a pan lined with parchment paper. Cover with a second pan. 
-Place in oven and bake for 15 minutes.
-Transfer bacon to an oven-safe, wire baking rack on another sheet pan. 
-Mix sugars and water in a saucepan and bring to boil until completely melted.
-Brush each piece of bacon on both sides with the mixture. 
-Roast each side for five minutes at 350 degrees. 
-Remove from oven and air-dry at room temperature for 20 minutes.

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Josh Berhow Editor

Josh Berhow is the managing editor at The Minnesota native graduated with a journalism degree from Minnesota State University in Mankato. You can reach him at