Eat The Steak Filet Mignon Or The Mac And Cheese

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July 21, 2014
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August 7, 2014


Mac And Cheese at Old Town Pour House Chicago

Old Town Pour House Chicago

Chefs Paul Katz and John Madden team up with local chefs to create a Mac And Cheese  flight paired with craft brews for a friendly comfort-food competition Old Town Pour House  Corporate ExecutiveChef Paul Katz and Executive Chef John Madden invites the neighborhood to say cheese with its Inaugural “Masters of Mac” Cook-Off on Wednesday, August 27, 5-8 p.m., with guests choosing the official Mac Master at the end. Competing against Old Town Pour House, Katz and Madden invite three top Chicago chefs to create an original mac ‘n’ cheese recipe as part of a four-tasting flight. Each portion will be paired with the chef’s choice of craft beer from the 90 available drafts at the restaurant. After savoring comfort food and paired sips, guests vote for their favorite with the winner announced at 8 p.m.   The mac and cheese flight ($16) includes four 4-ounce tasting portions from Bub City Chef Doug Psaltis, SideDoor Chef Vic Newgren,and Three Aces Chef Matt Troost, as well as one created by Katz and Madden. Guests also have the option to order the accompanying beer flight ($16).  Each mac ‘n’ cheese flight comes with a voting card providing an overview of each dish, including the chef, restaurant, and ingredients.   “Each chef offers their own twist on a traditional mac ‘n’ cheese recipe – it’s what makes this dish fun to work with,” Katz says. “The ‘Masters of Mac’ Cook-Off is a friendly competition where we can involve our guests to name the best mac ‘n’ cheese in the neighborhood.”   The mac and cheese flight includes the following selections:   Chef Paul Katz and Chef John Madden, Old Town Pour House Baked Truffle Mac ‘N’ Cheese Nueske’s applewood smoked bacon, parmesan bread crumbs, shaved black truffles   Beer Pairing: Urthel Saisonniere (6.0% ABV), a hybrid take on the style – complex, yet refreshing and dry   Chef Doug Psaltis, Bub City Baby Back Mac Classic mac ‘n’ cheese, dry rubbed pulled baby back smoked ribs, Kansas City-style sweet BBQ sauce, roasted pablano peppers   Beer Pairing: Firestone Walker Double Jack (9.5% ABV), Imperial IPA with grapefruit and juicy fruit aroma over big malt middle   Chef Vic Newgren, SideDoor Cavatappi Mac ‘N’ Cheese Aged Wisconsin cheddar, gruyere béchamel, Nueske’s applewood smoked bacon, tomato   Beer Pairing: Tyranena Brewing Rocky’s Revenge Bourbon Brown (5.7% ABV), an American brown ale with portions of beer aged in bourbon barrels and blended back   Chef Matt Troost, Three Aces Pulled Porchetta Mac ‘N’ Cheese Leek top trottole pasta, fontina and scamorza cheese sauce, crispy leeks, roasted garlic hot sauce   Beer Pairing: Lagunitas A Little Sumpin’ Sumpin’ (7.3% ABV), an American wheat ale and IPA hybrid with a mix of hoppy and citrus flavors   To make reservations please clivk here!

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