The excited little crowd mingled on a damp, rainy Main Street on Saturday, June 4, in Weaverville, picking up samples of macaroni and cheese before moving on to the next offer.
Small sample bowls were offered on both sides of the main road, from the Highland Art Center to the Trinity County Brewing Company, and 10 restaurants and other businesses on Main Street.
This was Downtown Weaverville cooking macaroni and cheese.
The event was hosted by Up North Confectionery & Mercantile owner Ryan Crockett and hosted by Trinity County Visitor Center. Purchase a $ 10 ticket to participate in the contest rights, allowing people to vote for their favorite samples.
Tickets were limited to a total of 50 courts and the proceeds from the sale of tickets went to the Visitor Center. The main goal of the kitchen, Crockett said, was not to make money from ticket sales, but to get into the doors of local businesses and people moving from downtown with the added fun of trying out various samples and voting. for a winner.
It certainly worked for this cheesy reporter, who took a ticket and walked down Main Street in the spring rains to see who had the best mac. Here’s my breakdown, with no special order other than a good walking route, followed by a count of the final winners of the judges ’votes.
Trinity County Brewing Company
As soon as I took the first bite, I felt like I had made a mistake. Not in a bad way, but ‘did I start at the top without going anywhere higher?’ kind of way.
The cheese was creamy, with a crushed pan and a deep, delicious taste, but a little unusual for mac and cheese: beer cheese. Morgan Adrian, who prepared the samples, said he was inspired to make a mac and cheese using brewing cheese from the brewery. Her recipes included fontina and gouda cheese with bechamel, heavy cream, butter, a little more beer, and even with caramelized onions and mushrooms.
True to its roots as a natural food store, Mountain Marketplace was the only culinary service that advertised its macaque and cheese made with all the organic ingredients. It was just the organic nature of the ingredients or the combination of flavors, with a strong rosemary and oregano-herb point, I thought the brewery might already be on top and I thought it would be hard to pick a winner. two samples.
Owner Kyle McDonald said the recipe – which also included fresh milk and cream from Alexandre Family Farms in Del Norte County, including Organic Valley sharp cheddar, pepper-jack, cream cheese, sour cream, butter and garlic – comes from his partner’s mother. Something that could end up on their menu sometime in the future.
Cafe on Main
Undoubtedly, the most decadent of all the samples came, unsurprisingly, from Cafe on Main.
Almost shorter than macaque and cheese, and in a peppery, salty cheese sauce, the sample was limited to the feeling of a stroganoff, but with a sharp bite of white cheddar and a Swiss blend, the cheese still had a place. shine.
Owner Scott Boone and cheese chef of the day said the recipe is already on the cafeteria’s current menu.
I wonder if the whole dish will be too rich in flavor to finish, but I would have a hard time ordering anything else knowing that a short rib mac and cheese is available.
The first business that didn’t have food or drink, which I tasted macadamia and cheese on, was completely viable. In fact, I would be the perfect representative of a classic baked macaroni and cheese on any other day. Unfortunately, despite being a classic, the rigidity of the competition was already proven, so it was clear that this was not a striker.
Angela Adrian, who manages the theater and prepares the cheese, said that if there is a future, she hopes to include some popcorn in her mac and cheese similar to the theater; even if, he said, there is already butter in the recipes, so he will have to guess that.
Gabriel’s Grill & Lounge
Owner Gabriel Thompson shared a story: that many people in the final cheese and cheese cooking were unable to taste his offer because they were vegetarians, so this year he pulled out a meat machine to try a vegetarian recipe. Swiss chard.
It was a nice change to have vegetables in the end, and the recipe also included romaine, gruyere, sharp cheddar, and mascarpone cheese with chopped cornbread – another nice addition not seen in other samples.
Maybe I was on a barbecue eating pasta with vegetable care, but the macaque and cheese provided a great side dish atmosphere. It would be perfect with a barbecue sautéed ribs or grilled sausage, but it probably wouldn’t be my first choice if I had a craving for mac and cheese.
Main Street Shoes
Another participant on the unknown list for food, Main Street Shoes, offered a slow-cooked mac and cheese, which weighed heavily on the smoked sausage pieces.
It was thicker than creamy, but not in a bad way. Adding sausage brought a childhood mac and cheese sensation to me with hot cut dogs and it was a kind of dish that could be served and completely satisfied with nothing else. Of course, it seemed like something I could easily do at home, and even though I was completely satisfied, it didn’t reach the level of others.
Weaverville Hotel & Emporium
It was kraft macaroni and cheese.
Mountain Goat Children
Mountain Goat Kids was celebrating its birthday, offering drinks and other sweets as well, along with my favorite maca and cheese that hadn’t been made in a professional canteen.
One step forward was to add chunky cheddar and bacon chunks to the dubliner, adding a salty, salty punch, distracting the rest of the mac and cheese without the need for large chunks of meat.
Up North Confectionery and Trade
The event’s owner, Up North, kicked them out of the park with their presentation, serving their mac and cheese samples in a small waffle cone bowl with a small American flag.
Perhaps not surprisingly, Up North’s mac and cheese was also the sweetest tasting using bacon jam and barbecue sauce in their recipes. Usually not my cup of tea, the sweet kick was gentle enough not to get too much attention, but certainly noticeable. It was nice as a sample, and would probably make a good side of the right dish, although I’m not sure if the sweetness is the kind of mac and cheese I would like for the whole bowl.
Honorable Mention: Highland Art Center
As the day progressed I ran out of time and had to choose between voting for a winner and wanting to go to the art center for one final sample, and unfortunately I didn’t try the Highland Art Center sample. Worst of all, I was told that the recipe included chicken and green peppers, which means it would probably have a place at the top of my list.
After sampling, the judges were given three coins each to leave in the slotted cups at the top, to be voted on, but to see how many coins were in each cup. Each cup was named after someone involved in cooking, and voters could put all the coins in a bowl or split them as they saw fit.
The winner of the macaroni and cheese, with a double-judge side, as well as my favorite, was the Mountain Marketplace’s eco-friendly recipe with a total of 35 votes.
Following in the footsteps of second and third place were Cafe on Main’s short ribs and cheese with 17 votes, and Trinity County Brewing Company’s beer cheese and cheese with 16 votes.