Get Your Comfort Food On: Homemade Mac and Cheese, Please!
Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland
Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers
New Year's Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites
Eating Comfort Foods May Not Be So Comforting After All
How 17th Century Fraud Gave Rise To Bright Orange Cheese
Kraft Dims That Mac And Cheese Artificially Orange Glow
Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life
Cheese in Temescal: Sacred Wheel and Homeroom
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Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. 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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_114939":{"type":"posts","id":"bayareabites_114939","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114939","score":null,"sort":[1486070392000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-homemade-mac-and-cheese-please","title":"Get Your Comfort Food On: Homemade Mac and Cheese, Please!","publishDate":1486070392,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Mac and Cheese makes a regular appearance at our dinner table. And I’m not talking about the neon-orange version made with processed powder (yes, I know folks love the boxed kind, but I don’t). Once you get the method down, it honestly couldn’t be easier to prepare. Not only that but (nearly) EVERYONE LOVES IT. Even the pickiest kids will eat it. And if you make it yourself, you can feel good about knowing exactly what went into it.\u003c/p>\n\u003cp>And it is endlessly versatile. I’ve given you a basic version here, but just think of this as a starting point. I like a nice sharp white Cheddar, but you could also use a mild orange Cheddar for a more classic look. Or use a mixture of cheese if you like, such as 1 cup Cheddar and 1 cup Fontina, or 1 cup Cheddar and 1 cup Gruyere. \u003c/p>\n\u003cul>\nThere are loads of possibilities for add-ins too. Just stir one or more of these in at the end with the pasta:\n\u003cli>1/2 cup diced ham\u003c/li>\n\u003cli>1/4 cup chopped, crisp-cooked bacon\u003c/li>\n\u003cli>1 cup cooked mushrooms, such as cremini, shiitake, or mixed wild mushrooms\u003c/li>\n\u003cli>1/4 cup frozen petite peas (they will cook in the oven)\u003c/li>\n\u003cli>1 cup chopped, blanched-until-crisp-tender broccoli florets\u003c/li>\n\u003c/ul>\n\u003cp>If you like, once you transfer the mac and cheese to your baking dish but before you pop it in the oven, you can top it with a layer of buttery breadcrumbs or panko to get a nice crunchy topping. \u003c/p>\n\u003cp>Typically, I serve this as the main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_114994\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese right out of the oven.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Mac and Cheese\n\u003c/h2>\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ lb elbow macaroni or other small, hollow pasta shape 3 tbsp unsalted butter ¼ cup minced yellow onion\u003c/li>\n\u003cli>3 tbsp all-purpose flour 1½ cups whole milk\u003c/li>\n\u003cli>2 cups shredded sharp Cheddar\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Grease a 2-quart gratin or an 8 or 9-inch square baking dish.\u003c/li>\n\u003cli>In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente according to package directions. Drain in a colander, rinse with cold water, and set aside.\u003c/li>\n\u003cfigure id=\"attachment_114998\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/noodles-boil.jpg\" alt=\"In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115001\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-rinse.jpg\" alt=\"Drain in a colander, rinse with cold water.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Drain in a colander, rinse with cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115000\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-drained.jpg\" alt=\"Set macaroni aside until ready to add to sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Set macaroni aside until ready to add to sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114999\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onions-saute.jpg\" alt=\"In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sprinkle the flour over the onions, and whisk until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-flour.jpg\" alt=\"Sprinkle the flour over the onions, and whisk until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the onions, and whisk until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-milk.jpg\" alt=\"Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the cheese, whisking until smooth. Season to taste with salt.\u003c/li>\n\u003cfigure id=\"attachment_115004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/stir-in-cheese.jpg\" alt=\"Slowly add the cheese, whisking until smooth. Season to taste with salt.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the cheese, whisking until smooth. Season to taste with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/blend-sauce.jpg\" alt=\"The blended sauce should have a creamy consistency.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The blended sauce should have a creamy consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the macaroni. Scrape the mac and cheese into the prepared baking dish. Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_115009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg\" alt=\"Stir in the macaroni.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the macaroni. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115002\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pour-into-dish.jpg\" alt=\"Scrape the mac and cheese into the prepared baking dish.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mac and cheese into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114997\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final.jpg\" alt=\"Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114995\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon3.jpg\" alt=\"Serve the homemade mac and cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve the homemade mac and cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The ultimate comfort food recipe made easily from scratch. ","status":"publish","parent":0,"modified":1554413627,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":695},"headData":{"title":"Get Your Comfort Food On: Homemade Mac and Cheese, Please! | KQED","description":"The ultimate comfort food recipe made easily from scratch. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114939 https://ww2.kqed.org/bayareabites/?p=114939","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/","disqusTitle":"Get Your Comfort Food On: Homemade Mac and Cheese, Please!","videoEmbed":"https://youtu.be/MZznXSo4oTs","source":"Seasonal Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/","path":"/bayareabites/114939/get-your-super-bowl-on-homemade-mac-and-cheese-please","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Mac and Cheese makes a regular appearance at our dinner table. And I’m not talking about the neon-orange version made with processed powder (yes, I know folks love the boxed kind, but I don’t). Once you get the method down, it honestly couldn’t be easier to prepare. Not only that but (nearly) EVERYONE LOVES IT. Even the pickiest kids will eat it. And if you make it yourself, you can feel good about knowing exactly what went into it.\u003c/p>\n\u003cp>And it is endlessly versatile. I’ve given you a basic version here, but just think of this as a starting point. I like a nice sharp white Cheddar, but you could also use a mild orange Cheddar for a more classic look. Or use a mixture of cheese if you like, such as 1 cup Cheddar and 1 cup Fontina, or 1 cup Cheddar and 1 cup Gruyere. \u003c/p>\n\u003cul>\nThere are loads of possibilities for add-ins too. Just stir one or more of these in at the end with the pasta:\n\u003cli>1/2 cup diced ham\u003c/li>\n\u003cli>1/4 cup chopped, crisp-cooked bacon\u003c/li>\n\u003cli>1 cup cooked mushrooms, such as cremini, shiitake, or mixed wild mushrooms\u003c/li>\n\u003cli>1/4 cup frozen petite peas (they will cook in the oven)\u003c/li>\n\u003cli>1 cup chopped, blanched-until-crisp-tender broccoli florets\u003c/li>\n\u003c/ul>\n\u003cp>If you like, once you transfer the mac and cheese to your baking dish but before you pop it in the oven, you can top it with a layer of buttery breadcrumbs or panko to get a nice crunchy topping. \u003c/p>\n\u003cp>Typically, I serve this as the main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_114994\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese right out of the oven.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Mac and Cheese\n\u003c/h2>\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ lb elbow macaroni or other small, hollow pasta shape 3 tbsp unsalted butter ¼ cup minced yellow onion\u003c/li>\n\u003cli>3 tbsp all-purpose flour 1½ cups whole milk\u003c/li>\n\u003cli>2 cups shredded sharp Cheddar\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Grease a 2-quart gratin or an 8 or 9-inch square baking dish.\u003c/li>\n\u003cli>In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente according to package directions. Drain in a colander, rinse with cold water, and set aside.\u003c/li>\n\u003cfigure id=\"attachment_114998\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/noodles-boil.jpg\" alt=\"In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115001\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-rinse.jpg\" alt=\"Drain in a colander, rinse with cold water.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Drain in a colander, rinse with cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115000\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-drained.jpg\" alt=\"Set macaroni aside until ready to add to sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Set macaroni aside until ready to add to sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114999\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onions-saute.jpg\" alt=\"In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sprinkle the flour over the onions, and whisk until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-flour.jpg\" alt=\"Sprinkle the flour over the onions, and whisk until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the onions, and whisk until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-milk.jpg\" alt=\"Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the cheese, whisking until smooth. Season to taste with salt.\u003c/li>\n\u003cfigure id=\"attachment_115004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/stir-in-cheese.jpg\" alt=\"Slowly add the cheese, whisking until smooth. Season to taste with salt.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the cheese, whisking until smooth. Season to taste with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/blend-sauce.jpg\" alt=\"The blended sauce should have a creamy consistency.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The blended sauce should have a creamy consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the macaroni. Scrape the mac and cheese into the prepared baking dish. Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_115009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg\" alt=\"Stir in the macaroni.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the macaroni. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115002\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pour-into-dish.jpg\" alt=\"Scrape the mac and cheese into the prepared baking dish.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mac and cheese into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114997\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final.jpg\" alt=\"Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114995\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon3.jpg\" alt=\"Serve the homemade mac and cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve the homemade mac and cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114939/get-your-super-bowl-on-homemade-mac-and-cheese-please","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_4","bayareabites_1873"],"tags":["bayareabites_16285","bayareabites_679","bayareabites_14738","bayareabites_8986","bayareabites_3682","bayareabites_16383","bayareabites_16284"],"featImg":"bayareabites_114992","label":"source_bayareabites_114939"},"bayareabites_114828":{"type":"posts","id":"bayareabites_114828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114828","score":null,"sort":[1485459221000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-spots-for-mac-and-cheese-in-berkeley-and-oakland","title":"Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland","publishDate":1485459221,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline's Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n","blocks":[],"excerpt":"Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ","status":"publish","parent":0,"modified":1485570520,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1357},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland | KQED","description":"Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114828 https://ww2.kqed.org/bayareabites/?p=114828","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/26/bay-area-bites-guide-to-5-favorite-spots-for-mac-and-cheese-in-berkeley-and-oakland/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/114828/bay-area-bites-guide-to-5-favorite-spots-for-mac-and-cheese-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline's Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114828/bay-area-bites-guide-to-5-favorite-spots-for-mac-and-cheese-in-berkeley-and-oakland","authors":["5566"],"categories":["bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15723","bayareabites_15724","bayareabites_8995","bayareabites_15725","bayareabites_679","bayareabites_14858","bayareabites_13494"],"featImg":"bayareabites_114861","label":"source_bayareabites_114828"},"bayareabites_91494":{"type":"posts","id":"bayareabites_91494","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91494","score":null,"sort":[1419958101000]},"guestAuthors":[],"slug":"bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","title":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","publishDate":1419958101,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.","status":"publish","parent":0,"modified":1481593931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":403},"headData":{"title":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers | KQED","description":"Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91494 http://blogs.kqed.org/bayareabites/?p=91494","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/30/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers/","disqusTitle":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","path":"/bayareabites/91494/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91494/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14034","bayareabites_147","bayareabites_564","bayareabites_11449","bayareabites_3681","bayareabites_14037","bayareabites_679","bayareabites_3202","bayareabites_1686","bayareabites_864","bayareabites_11110","bayareabites_10630"],"featImg":"bayareabites_91763","label":"bayareabites_15124"},"bayareabites_91444":{"type":"posts","id":"bayareabites_91444","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91444","score":null,"sort":[1419621535000]},"guestAuthors":[],"slug":"holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites","title":"New Year's Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites","publishDate":1419621535,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Mac and cheese. This classic comfort food is beloved by most everyone, young and old, in all its different guises. And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.\u003c/p>\n\u003cp>Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.\u003c/p>\n\u003cp>You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.\u003c/p>\n\u003cfigure id=\"attachment_91516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\" alt=\"Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Mac and Cheese Bites\u003c/h3>\n\u003cp>\u003cem>Makes about 30 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup elbow macaroni\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>2 cups finely chopped mixed wild mushrooms (about 8 oz)\u003c/li>\n\u003cli>1 tsp soy sauce or tamari\u003c/li>\n\u003cli>1/2 tsp finely chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup whole milk, warmed\u003c/li>\n\u003cli>1 cup shredded Gruyere cheese\u003c/li>\n\u003cli>2 tablespoons grated Parmesan cheese\u003c/li>\n\u003cli>2 large eggs, beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.\u003c/li>\n\u003cli>Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91523,91503\"]\u003c/p>\n\u003cli>In the same saucepan over medium-low heat, melt 1 tbsp of the butter. Add the mushrooms, thyme, soy sauce, and a sprinkle of salt and sauté, stirring, until tender and the liquid evaporates, about 5 minutes. Transfer to a bowl.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"91504,91527,91528\"]\u003c/p>\n\u003cli>Add the remaining butter and the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the macaroni and mushrooms to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91515,91525,91497,91500,91499,91498\"]\u003c/p>\n\u003cli>Spoon the pasta mixture into 30 of the prepared muffin cups, dividing evenly and filling the cups. Bake until crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing the mac and cheese bites (use a small knife to help dislodge them if necessary).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91521,91520,91512,91509\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Serve these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty Gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).","status":"publish","parent":0,"modified":1451425204,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":501},"headData":{"title":"New Year's Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites | KQED","description":"Serve these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty Gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91444 http://blogs.kqed.org/bayareabites/?p=91444","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/","disqusTitle":"New Year's Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites","path":"/bayareabites/91444/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish-group.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Mac and cheese. This classic comfort food is beloved by most everyone, young and old, in all its different guises. And whether you become giddy opening a box of neon-yellow Kraft or insist on homespun, you’ll be taken by these savory little nuggets.\u003c/p>\n\u003cp>Sauteed wild mushrooms with thyme are folded into a Gruyere-gilded béchamel sauce, which coats each al dente piece of pasta. A few well-beaten eggs hold the whole thing together. You’ll need a well-greased mini-muffin pan (with 24 cups) to bake these. If you have two, all the better, as it makes just over 24; if not, just bake the first batch, then re-grease the pan and bake the remaining.\u003c/p>\n\u003cp>You can also bake these in regular muffin pans for bigger bites which you can serve for a nice winter lunch alongside a green salad.\u003c/p>\n\u003cfigure id=\"attachment_91516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-ingredients.jpg\" alt=\"Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Mac and Cheese Bites\u003c/h3>\n\u003cp>\u003cem>Makes about 30 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup elbow macaroni\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>2 cups finely chopped mixed wild mushrooms (about 8 oz)\u003c/li>\n\u003cli>1 tsp soy sauce or tamari\u003c/li>\n\u003cli>1/2 tsp finely chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup whole milk, warmed\u003c/li>\n\u003cli>1 cup shredded Gruyere cheese\u003c/li>\n\u003cli>2 tablespoons grated Parmesan cheese\u003c/li>\n\u003cli>2 large eggs, beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 375°F. Spray two 24-cup mini muffin pans generously with cooking spray.\u003c/li>\n\u003cli>Bring a saucepan 2/3 full of salted water to a boil over high heat. Add the macaroni, reduce heat to medium-high, and cook, stirring, until al dente, about 7 minutes or according to package directions. Drain the pasta and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91523,91503","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In the same saucepan over medium-low heat, melt 1 tbsp of the butter. Add the mushrooms, thyme, soy sauce, and a sprinkle of salt and sauté, stirring, until tender and the liquid evaporates, about 5 minutes. Transfer to a bowl.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91504,91527,91528","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the remaining butter and the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the macaroni and mushrooms to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91515,91525,91497,91500,91499,91498","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Spoon the pasta mixture into 30 of the prepared muffin cups, dividing evenly and filling the cups. Bake until crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing the mac and cheese bites (use a small knife to help dislodge them if necessary).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91521,91520,91512,91509","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Mac and Cheese Bites. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91444/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_188","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_12787","bayareabites_716","bayareabites_679","bayareabites_538","bayareabites_3202","bayareabites_1686"],"featImg":"bayareabites_91510","label":"bayareabites_15124"},"bayareabites_88553":{"type":"posts","id":"bayareabites_88553","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88553","score":null,"sort":[1412979907000]},"guestAuthors":[],"slug":"eating-comfort-foods-may-not-be-so-comforting-after-all","title":"Eating Comfort Foods May Not Be So Comforting After All","publishDate":1412979907,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88554\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\" alt=\"Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88554\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh/archive\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/07/354142689/eating-comfort-foods-may-not-be-so-comforting-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/7/14)\u003c/p>\n\u003cp>For many of us, chicken soup can soothe the soul and mac and cheese can erase a bad day. We eat chocolate when we feel gloomy, or when we've been in the presence of a Dementor. And we eat chocolate ice cream to help us get over a bad breakup.\u003c/p>\n\u003cp>These comfort foods usually aren't so good for our arteries, but we tend to think they have healing properties — that they're the antidote for all our emotional afflictions.\u003c/p>\n\u003cp>But maybe they're not, says \u003ca href=\"http://www.psych.umn.edu/people/facultyprofile.php?UID=mann\" target=\"_blank\">Traci Mann\u003c/a>, a professor of psychology at the University of Minnesota. In a recent study, Mann and some colleagues induced a bad mood in 100 college students by making them watch clips from sad movies. They then fed half the students their favorite comfort food, while the other students ate food they enjoyed, but wouldn't consider comfort food.\u003c/p>\n\u003cp>Once the students had finished eating, the researchers asked the students how they felt. It turns out all the students felt better, regardless of what they had eaten.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That is not what we expected,\" Mann says. \"We kept repeating the study, because we didn't believe it.\"\u003c/p>\n\u003cp>In another experiment, Mann had half the kids eat comfort food, and the other half eat nothing. After a few minutes, both groups felt equally better. The comfort food had no effect on mood.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/?&fa=main.doiLanding&doi=10.1037/hea0000068\" target=\"_blank\">results\u003c/a> of these experiments appeared in the August issue of \u003cem>Health Psychology\u003c/em>. \"People are taking this very hard,\" Mann says. \"I guess it removes a very handy justification people have for eating comfort food.\"\u003c/p>\n\u003cp>Of course, the study has a few significant limitations. For one, it only looked at a particular kind of negative mood — induced by watching sad films. Other studies have come to different conclusions. For example, \u003ca href=\"http://pss.sagepub.com/content/early/2011/05/02/0956797611407931.abstract\" target=\"_blank\">one in 2011\u003c/a>, published in the journal \u003cem>Psychological Science,\u003c/em> suggested that eating chicken soup may help some feel less lonely.\u003c/p>\n\u003cp>And the researchers didn't look at the real-life contexts in which people eat comfort foods. \"Maybe the comfort from comfort food comes from going to a cafe acquiring it,\" Mann says. The research on the psychological effects of comfort food is fairly scant, she notes, so we don't have any definite answers yet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=dal4\" target=\"_blank\">David Levitsky\u003c/a>, a professor of nutrition at Cornell University, says Mann's research is in line with what he would have expected. \"We tend to look for a magic solution to our problems,\" Levitsky says.\u003c/p>\n\u003cp>The idea that we can feel better by simply consuming certain foods is very appealing, he says, \"but in actuality, feeling better has nothing to do with the food itself, and it's a very weak psychological effect.\"\u003c/p>\n\u003cp>The comfort foods we turn to the most are the ones we ate while growing up, or the ones that remind us of celebrations, Levitsky says. We may associate chicken soup with all those times Mom took care of us when were little, and maybe mashed potatoes remind us of joyful Thanksgivings. It's a connection between food and memory beautifully rendered in this scene from the movie \u003cem>Ratatouille,\u003c/em> when a crusty food critic finds his meal transportive:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=uXPlzdTcA-I]\u003c/p>\n\u003cp>We think that eating foods that remind us of home, or of good times, will make us feel better when we're down, Levitsky says. \"But we don't know if it's performing the function that people want it to.\"\u003c/p>\n\u003cp>So does this mean we should step away from the Ben and Jerry's when we're feeling sad? Not necessarily, Levitsky says. \"There's no harm to it,\" he says, unless you're overeating, or consistently eating food to avoid coping with big problems.\u003c/p>\n\u003cp>Mann concurs. \"I am not opposed to comfort food-eating during your occasional glum moment,\" she says.\u003c/p>\n\u003cp>Maybe the food doesn't help anything, she says, but that doesn't mean it isn't delicious. \"So you lose one justification for eating a cookie. Come up with another one.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance science and health writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It's tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.","status":"publish","parent":0,"modified":1412979907,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":717},"headData":{"title":"Eating Comfort Foods May Not Be So Comforting After All | KQED","description":"It's tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88553 http://blogs.kqed.org/bayareabites/?p=88553","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/10/eating-comfort-foods-may-not-be-so-comforting-after-all/","disqusTitle":"Eating Comfort Foods May Not Be So Comforting After All","nprByline":"Maanvi Singh","nprStoryId":"354142689","nprApiLink":"http://api.npr.org/query?id=354142689&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/10/07/354142689/eating-comfort-foods-may-not-be-so-comforting-after-all?ft=3&f=354142689","nprRetrievedStory":"1","nprPubDate":"Wed, 08 Oct 2014 17:01:00 -0400","nprStoryDate":"Tue, 07 Oct 2014 15:04:00 -0400","nprLastModifiedDate":"Wed, 08 Oct 2014 17:01:58 -0400","path":"/bayareabites/88553/eating-comfort-foods-may-not-be-so-comforting-after-all","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88554\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\" alt=\"Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88554\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh/archive\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/07/354142689/eating-comfort-foods-may-not-be-so-comforting-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/7/14)\u003c/p>\n\u003cp>For many of us, chicken soup can soothe the soul and mac and cheese can erase a bad day. We eat chocolate when we feel gloomy, or when we've been in the presence of a Dementor. And we eat chocolate ice cream to help us get over a bad breakup.\u003c/p>\n\u003cp>These comfort foods usually aren't so good for our arteries, but we tend to think they have healing properties — that they're the antidote for all our emotional afflictions.\u003c/p>\n\u003cp>But maybe they're not, says \u003ca href=\"http://www.psych.umn.edu/people/facultyprofile.php?UID=mann\" target=\"_blank\">Traci Mann\u003c/a>, a professor of psychology at the University of Minnesota. In a recent study, Mann and some colleagues induced a bad mood in 100 college students by making them watch clips from sad movies. They then fed half the students their favorite comfort food, while the other students ate food they enjoyed, but wouldn't consider comfort food.\u003c/p>\n\u003cp>Once the students had finished eating, the researchers asked the students how they felt. It turns out all the students felt better, regardless of what they had eaten.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That is not what we expected,\" Mann says. \"We kept repeating the study, because we didn't believe it.\"\u003c/p>\n\u003cp>In another experiment, Mann had half the kids eat comfort food, and the other half eat nothing. After a few minutes, both groups felt equally better. The comfort food had no effect on mood.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/?&fa=main.doiLanding&doi=10.1037/hea0000068\" target=\"_blank\">results\u003c/a> of these experiments appeared in the August issue of \u003cem>Health Psychology\u003c/em>. \"People are taking this very hard,\" Mann says. \"I guess it removes a very handy justification people have for eating comfort food.\"\u003c/p>\n\u003cp>Of course, the study has a few significant limitations. For one, it only looked at a particular kind of negative mood — induced by watching sad films. Other studies have come to different conclusions. For example, \u003ca href=\"http://pss.sagepub.com/content/early/2011/05/02/0956797611407931.abstract\" target=\"_blank\">one in 2011\u003c/a>, published in the journal \u003cem>Psychological Science,\u003c/em> suggested that eating chicken soup may help some feel less lonely.\u003c/p>\n\u003cp>And the researchers didn't look at the real-life contexts in which people eat comfort foods. \"Maybe the comfort from comfort food comes from going to a cafe acquiring it,\" Mann says. The research on the psychological effects of comfort food is fairly scant, she notes, so we don't have any definite answers yet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=dal4\" target=\"_blank\">David Levitsky\u003c/a>, a professor of nutrition at Cornell University, says Mann's research is in line with what he would have expected. \"We tend to look for a magic solution to our problems,\" Levitsky says.\u003c/p>\n\u003cp>The idea that we can feel better by simply consuming certain foods is very appealing, he says, \"but in actuality, feeling better has nothing to do with the food itself, and it's a very weak psychological effect.\"\u003c/p>\n\u003cp>The comfort foods we turn to the most are the ones we ate while growing up, or the ones that remind us of celebrations, Levitsky says. We may associate chicken soup with all those times Mom took care of us when were little, and maybe mashed potatoes remind us of joyful Thanksgivings. It's a connection between food and memory beautifully rendered in this scene from the movie \u003cem>Ratatouille,\u003c/em> when a crusty food critic finds his meal transportive:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uXPlzdTcA-I'\n title='//www.youtube.com/embed/uXPlzdTcA-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>We think that eating foods that remind us of home, or of good times, will make us feel better when we're down, Levitsky says. \"But we don't know if it's performing the function that people want it to.\"\u003c/p>\n\u003cp>So does this mean we should step away from the Ben and Jerry's when we're feeling sad? Not necessarily, Levitsky says. \"There's no harm to it,\" he says, unless you're overeating, or consistently eating food to avoid coping with big problems.\u003c/p>\n\u003cp>Mann concurs. \"I am not opposed to comfort food-eating during your occasional glum moment,\" she says.\u003c/p>\n\u003cp>Maybe the food doesn't help anything, she says, but that doesn't mean it isn't delicious. \"So you lose one justification for eating a cookie. Come up with another one.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance science and health writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88553/eating-comfort-foods-may-not-be-so-comforting-after-all","authors":["byline_bayareabites_88553"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_480","bayareabites_679","bayareabites_11786","bayareabites_12139","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_88554","label":"bayareabites"},"bayareabites_73590":{"type":"posts","id":"bayareabites_73590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73590","score":null,"sort":[1383929257000]},"guestAuthors":[],"slug":"how-17th-century-fraud-gave-rise-to-bright-orange-cheese","title":"How 17th Century Fraud Gave Rise To Bright Orange Cheese","publishDate":1383929257,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73597\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\" alt=\"Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\" width=\"624\" height=\"351\" class=\"size-full wp-image-73597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/\">news\u003c/a> from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.\u003c/p>\n\u003cp>Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.\u003c/p>\n\u003cp>In theory, cheese should be whitish — similar to the color of milk, right?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, not really. Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tends to be richer in color from beta-carotene in the grass they eat.\u003c/p>\n\u003cp>So, when the orange pigment transferred to the cow's milk, and then to the cheese, it was considered a mark of quality.\u003c/p>\n\u003cp>But here's where the story gets interesting.\u003c/p>\n\u003cp>Cheese expert \u003ca href=\"http://www.uvm.edu/nfs/?Page=kindstedt.php&SM=peoplesubmenu.html\">Paul Kindstedt\u003c/a> of the University of Vermont explains that back in the 17th century, many English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it.\u003c/p>\n\u003cp>But in doing so, most of the color was lost, since the natural orange pigment is carried in the fatty cream.\u003c/p>\n\u003cp>So, to pass off what was left over — basically low-fat cheese made from white milk — as a high-quality product, the cheesemakers faked it.\u003c/p>\n\u003cp>\"The cheesemakers were initially trying to trick people to mask the white color [of their cheese],\" explains Kindstedt.\u003c/p>\n\u003cp>They began adding coloring from saffron, marigold, carrot juice and later, annatto, which comes from the seeds of a tropical plant. (It's also what Kraft will use to color its new varieties of macaroni and cheese.)\u003c/p>\n\u003cp>The devious cheesemakers of the 17th century used these colorings to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.\u003c/p>\n\u003cp>The tradition of coloring cheese then carried over in the U.S. Lots of cheesemakers in Indiana, Ohio, Wisconsin and New York have a long history of coloring cheddar.\u003c/p>\n\u003cp>The motivation was part tradition, part marketing to make their cheeses stand out. There was another reason, too: It helped cheesemakers achieve a uniform color in their cheeses.\u003c/p>\n\u003cp>But Kindstedt says it's not a tradition that ever caught on in New England dairy farms.\u003c/p>\n\u003cp>\"Here in New England there was a disdain for brightly colored cheese,\" Kindstedt says.\u003c/p>\n\u003cp>And that's why to this day, we still see lots of naturally white cheddar cheese from places such as \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=1454097\">Vermont\u003c/a>.\u003c/p>\n\u003cp>With the boom in the artisanal food movement, we're starting to see more cheese produced from grass-fed cows.\u003c/p>\n\u003cp>And as a result, we may notice the butterlike color in summer cheeses — similar to what the 17th century Londoners ate.\u003c/p>\n\u003cp>\"We absolutely see the color changes when the cows transition onto pasture in early May,\" cheesemaker \u003ca href=\"http://shelburnefarms.org/about/people/nat-bacon\">Nat Bacon\u003c/a> of Shelburne Farms in Vermont wrote to us in an email. He says it's especially evident \"in the whey after we cut the curd, and also in the finished cheese. Both get quite golden in color, kind of like straw, with the beta-carotenes the cows are eating in the fresh meadow grasses.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.","status":"publish","parent":0,"modified":1383929257,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":608},"headData":{"title":"How 17th Century Fraud Gave Rise To Bright Orange Cheese | KQED","description":"Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73590 http://blogs.kqed.org/bayareabites/?p=73590","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/08/how-17th-century-fraud-gave-rise-to-bright-orange-cheese/","disqusTitle":"How 17th Century Fraud Gave Rise To Bright Orange Cheese","nprByline":"Allison Aubrey","nprStoryId":"243733126","nprApiLink":"http://api.npr.org/query?id=243733126&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese?ft=3&f=243733126","nprRetrievedStory":"1","nprPubDate":"Thu, 07 Nov 2013 19:44:00 -0500","nprStoryDate":"Thu, 07 Nov 2013 15:00:00 -0500","nprLastModifiedDate":"Thu, 07 Nov 2013 19:44:51 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3?orgId=1&topicId=1053&ft=3&f=243733126","nprAudioM3u":"http://api.npr.org/m3u/1243783505-bf1a6b.m3u?orgId=1&topicId=1053&ft=3&f=243733126","path":"/bayareabites/73590/how-17th-century-fraud-gave-rise-to-bright-orange-cheese","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3?orgId=1&topicId=1053&ft=3&f=243733126","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73597\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\" alt=\"Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\" width=\"624\" height=\"351\" class=\"size-full wp-image-73597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/\">news\u003c/a> from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.\u003c/p>\n\u003cp>Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.\u003c/p>\n\u003cp>In theory, cheese should be whitish — similar to the color of milk, right?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, not really. Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tends to be richer in color from beta-carotene in the grass they eat.\u003c/p>\n\u003cp>So, when the orange pigment transferred to the cow's milk, and then to the cheese, it was considered a mark of quality.\u003c/p>\n\u003cp>But here's where the story gets interesting.\u003c/p>\n\u003cp>Cheese expert \u003ca href=\"http://www.uvm.edu/nfs/?Page=kindstedt.php&SM=peoplesubmenu.html\">Paul Kindstedt\u003c/a> of the University of Vermont explains that back in the 17th century, many English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it.\u003c/p>\n\u003cp>But in doing so, most of the color was lost, since the natural orange pigment is carried in the fatty cream.\u003c/p>\n\u003cp>So, to pass off what was left over — basically low-fat cheese made from white milk — as a high-quality product, the cheesemakers faked it.\u003c/p>\n\u003cp>\"The cheesemakers were initially trying to trick people to mask the white color [of their cheese],\" explains Kindstedt.\u003c/p>\n\u003cp>They began adding coloring from saffron, marigold, carrot juice and later, annatto, which comes from the seeds of a tropical plant. (It's also what Kraft will use to color its new varieties of macaroni and cheese.)\u003c/p>\n\u003cp>The devious cheesemakers of the 17th century used these colorings to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.\u003c/p>\n\u003cp>The tradition of coloring cheese then carried over in the U.S. Lots of cheesemakers in Indiana, Ohio, Wisconsin and New York have a long history of coloring cheddar.\u003c/p>\n\u003cp>The motivation was part tradition, part marketing to make their cheeses stand out. There was another reason, too: It helped cheesemakers achieve a uniform color in their cheeses.\u003c/p>\n\u003cp>But Kindstedt says it's not a tradition that ever caught on in New England dairy farms.\u003c/p>\n\u003cp>\"Here in New England there was a disdain for brightly colored cheese,\" Kindstedt says.\u003c/p>\n\u003cp>And that's why to this day, we still see lots of naturally white cheddar cheese from places such as \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=1454097\">Vermont\u003c/a>.\u003c/p>\n\u003cp>With the boom in the artisanal food movement, we're starting to see more cheese produced from grass-fed cows.\u003c/p>\n\u003cp>And as a result, we may notice the butterlike color in summer cheeses — similar to what the 17th century Londoners ate.\u003c/p>\n\u003cp>\"We absolutely see the color changes when the cows transition onto pasture in early May,\" cheesemaker \u003ca href=\"http://shelburnefarms.org/about/people/nat-bacon\">Nat Bacon\u003c/a> of Shelburne Farms in Vermont wrote to us in an email. He says it's especially evident \"in the whey after we cut the curd, and also in the finished cheese. Both get quite golden in color, kind of like straw, with the beta-carotenes the cows are eating in the fresh meadow grasses.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73590/how-17th-century-fraud-gave-rise-to-bright-orange-cheese","authors":["byline_bayareabites_73590"],"categories":["bayareabites_188","bayareabites_2090","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_12674","bayareabites_14750","bayareabites_12673","bayareabites_11282","bayareabites_679","bayareabites_677","bayareabites_10921"],"featImg":"bayareabites_73597","label":"bayareabites"},"bayareabites_73225":{"type":"posts","id":"bayareabites_73225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73225","score":null,"sort":[1383344678000]},"guestAuthors":[],"slug":"kraft-dims-that-mac-and-cheese-artificially-orange-glow","title":"Kraft Dims That Mac And Cheese Artificially Orange Glow","publishDate":1383344678,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Kraft will produce mac and cheese without artificial dyes, the food processing giant says. But the change affects only a line marketed specifically for children. Aficionados will still be able to purchase the luridly orange \"original\" version. A Change.org petition had asked Kraft to remove dyes from all mac and cheese products.","status":"publish","parent":0,"modified":1383344678,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":390},"headData":{"title":"Kraft Dims That Mac And Cheese Artificially Orange Glow | KQED","description":"Kraft will produce mac and cheese without artificial dyes, the food processing giant says. But the change affects only a line marketed specifically for children. Aficionados will still be able to purchase the luridly orange "original" version. A Change.org petition had asked Kraft to remove dyes from all mac and cheese products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73225 http://blogs.kqed.org/bayareabites/?p=73225","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/","disqusTitle":"Kraft Dims That Mac And Cheese Artificially Orange Glow","nprByline":"Alan Yu","nprStoryId":"242412024","nprApiLink":"http://api.npr.org/query?id=242412024&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow?ft=3&f=242412024","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Nov 2013 17:30:00 -0400","nprStoryDate":"Fri, 01 Nov 2013 17:27:00 -0400","nprLastModifiedDate":"Fri, 01 Nov 2013 17:29:59 -0400","path":"/bayareabites/73225/kraft-dims-that-mac-and-cheese-artificially-orange-glow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73229\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/kraftmac.jpg\" alt=\"Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\" width=\"624\" height=\"351\" class=\"size-full wp-image-73229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some Kraft mac and cheese will no longer sport that startlingly orange glow. Photo: Matt York/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Yu, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>One of the iconic foods of American childhood is becoming a bit less startlingly orange.\u003c/p>\n\u003cp>Kraft Foods plans to \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">remove\u003c/a> artificial food coloring from mac and cheese products that are marketed for children, starting early next year.\u003c/p>\n\u003cp>Company spokesperson Lynne Galia told The Salt that the artificial dyes will be replaced with colors from spices such as paprika, annatto and turmeric. But she denies this is a response to an online \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition\u003c/a> asking the company to stop using the dyes in mac and cheese.\u003c/p>\n\u003cp>\"We've been working on this relaunch for quite some time,\" Galia says. \"It is completely in line with our company's ongoing effort to deliver better nutrition in our products.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She points out Kraft will also add more whole grain to the \"Shapes\" products, which are marketed for children, and also reduce sodium and saturated fat.\u003c/p>\n\u003cp>This is part of a continued rollout of products with natural or no food coloring over several years, naming \u003ca href=\"http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/KMC_Letter_to_Fans.pdf\">14 examples\u003c/a>, including the \"Organic,\" \"Deluxe\" and \"Homestyle\" varieties, Galia says.\u003c/p>\n\u003cp>Vani Hari, a \u003ca href=\"http://foodbabe.com/\">blogger\u003c/a> in Charlotte, N.C., who started the petition, says she expected this move.\u003c/p>\n\u003cp>\"Like a corporation, they're not going to say that it was because of us,\" Hari told The Salt. \"They're going to try and act like they were planning to do it all along.\"\u003c/p>\n\u003cp>The Change.org \u003ca href=\"http://www.change.org/petitions/kraft-stop-using-dangerous-food-dyes-in-our-mac-cheese\">petition \u003c/a>called on Kraft to take artificial food dyes out of all mac and cheese products.\u003c/p>\n\u003cp>But fierce fans of that Day-Glo orange processed powdered cheese need not despair. Kraft will continue to use artificial dyes in the plain mac and cheese with \"original flavor\", \u003ca href=\"http://bigstory.ap.org/article/kraft-remove-artificial-dyes-3-products\">according \u003c/a>to the Associated Press.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">petition\u003c/a> on Change.org is asking the candy company Mars to produce its iconic M&Ms without artificial dyes, saying they can make children hyperactive.\u003c/p>\n\u003cp>There is growing evidence that artificial food coloring can affect a child's behavior, according to Andrew Adesman, chief of developmental and behavioral pediatrics at the Steven & Alexandra Cohen Children's Medical Center of New York. \"On the other hand, these effects are relatively modest,\" he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">told\u003c/a> NPR's Allison Aubrey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73225/kraft-dims-that-mac-and-cheese-artificially-orange-glow","authors":["byline_bayareabites_73225"],"categories":["bayareabites_1245","bayareabites_1246","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12643","bayareabites_12645","bayareabites_12646","bayareabites_12644","bayareabites_11282","bayareabites_679","bayareabites_12647","bayareabites_10921"],"featImg":"bayareabites_73229","label":"bayareabites"},"bayareabites_41225":{"type":"posts","id":"bayareabites_41225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41225","score":null,"sort":[1333696368000]},"guestAuthors":[],"slug":"public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","title":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ","publishDate":1333696368,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n","blocks":[],"excerpt":"The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.","status":"publish","parent":0,"modified":1333696368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1700},"headData":{"title":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life | KQED","description":"The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"41225 http://blogs.kqed.org/bayareabites/?p=41225","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/06/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life/","disqusTitle":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ","path":"/bayareabites/41225/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41225/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10295","bayareabites_10098","bayareabites_150","bayareabites_679","bayareabites_10294","bayareabites_9242","bayareabites_10297","bayareabites_1251"],"featImg":"bayareabites_41251","label":"bayareabites"},"bayareabites_23303":{"type":"posts","id":"bayareabites_23303","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23303","score":null,"sort":[1298249518000]},"guestAuthors":[],"slug":"cheese-in-temescal-sacred-wheel-and-homeroom","title":"Cheese in Temescal: Sacred Wheel and Homeroom","publishDate":1298249518,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ","status":"publish","parent":0,"modified":1298249725,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1275},"headData":{"title":"Cheese in Temescal: Sacred Wheel and Homeroom | KQED","description":"Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23303 http://blogs.kqed.org/bayareabites/?p=23303","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/","disqusTitle":"Cheese in Temescal: Sacred Wheel and Homeroom","path":"/bayareabites/23303/cheese-in-temescal-sacred-wheel-and-homeroom","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23303/cheese-in-temescal-sacred-wheel-and-homeroom","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_14750","bayareabites_1855","bayareabites_8995","bayareabites_679","bayareabites_677","bayareabites_14757","bayareabites_8997","bayareabites_8996","bayareabites_8843"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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