Force support brings home the bacon Published Aug. 12, 2015 By Staff Sgt. Rachelle Blake 55th Wing Public Affairs OMAHA, Nebraska -- Five Airmen from the 55th Force Support Squadron made up the "Dad Bods n Tasty Hogs" team who took first place in the 3rd Annual Bacon Fest's Best Savory Category at the Ray & Joan Kroc Corps Community Center this past weekend. U.S. Air Force Tech. Sgt. Richard Case, 55th FSS Campisi Dining Facility manager, U.S. Air Force Staff Sgt. Lyle Eagan, 55th FSS King Dining Facility shift leader, U.S. Air Force Staff Sgt. Lucas Clawson, 55th FSS King Dining Facility storeroom manager, and U.S. Air Force Senior Airman Jerrick Silla, 55th FSS King Dining Facility shift leader, made up the team cooks, while U.S. Air Force Tech. Sgt. Jeramiah Lybolt, 55th FSS King Dining Facility production manager, was the team spokesperson. "We prepared two dishes for three categories," Case said. "In the 'best savory' category we made a Swine Apple, smoked pork ribs stuffed in a pineapple that is then wrapped in bacon and smoked again. In the 'best sweet' category we are made a Candied Bacon Apple, caramel apple rolled in chopped up candied bacon. Then, each dish also competed for 'best overall' category." The overall event featured ten teams presenting 16 dishes from around the Omaha area with the proceeds going to the Ray & Joan Kroc Corps Community Center. The mission of the center is to provide facilities, programs and services that encourage positive, life-changing experiences for children and adults, strengthen families, and enrich the lives of seniors. This was the first year Offutt has competed and a lot of work went into preparing. "We had to make sure we made at least 800 servings of each dish," Case said. "We also started the cooking process the day prior to the event. The hardest part of the competition was making sure we had enough equipment and time to prepare all 1,600 servings for the competition." Although participating was no easy feat, the benefits were well worth it. "The best part was working as a team, competing against experienced chefs from the local area and winning the 'best sweet' category," Case said. "I would love to compete again next year. Taking first place in the 'best sweet' category this year makes me want to step up my culinary skills and try winning every category next year." Case said they already know what they are going to use their prize money for. "My team and I are going to donate the prize money that we won back to the Salvation Army," he said. "I am working with the Salvation Army to have a fund set up with the prize money for military families to visit the Kroc Center recreational facility free of charge. I would like to thank all the folks from Offutt who showed support at the event and the family members of our team who helped with preparing and serving the dishes. I also would like to invite everyone who loves bacon to come out to the event next year." The Kroc Center staff was equally enthusiastic for the support from Team Offutt. "The Salvation Army has a long tradition of supporting the US armed forces and veterans, beginning during World War I and continuing through to our work today," said John Wehrle, Kroc Center director of donor relations. "...the Kroc Center views service to and engagement with those connected to Offutt as a continuation of that tradition and a high honor. We were thrilled, therefore, when Richard Case and his team agreed to compete."