What it’s like to judge the Mac-N-Cheese Bowl
Until I started judging this event in 2010 — which benefits the Regional Food Bank of Northeastern New York — I was a macaroni and cheese purist: pasta and cheese (and the other necessary ingredients), no add-ins. It’s one of the reasons I was (and still am) drawn to Allie B’s Cozy Kitchen.
Then I sampled lobster mac-and-cheese. And varieties with brisket, pulled pork or chicken.
Those offerings turned me from someone who loved the basics to a woman (and judge) who appreciated it all.
Years ago, several restaurants started including the aforementioned pulled meat in their Mac-and-Cheese Bowl offerings. We saw those proteins this year (special shout-out to Brooks BBQ and Mess Hall, two of my pork-filled favorites), but … the trending additive at the 2023 event was jalapeno peppers.
Tipsy Moose, Druthers and Mazzone all worked the hot pepper into their presentation. The Tipsy Moose topped their sample with a thick slice of raw jalapeno. The vegetable added such a kick, our eyes watered — and I coughed (and coughed). The best heat is spice so strong it makes you sweat — and makes your nose run. These offerings did just that.
Win-ning.
With temperatures that barely passed freezing and the sky spitting a variety of precipitation, heat in any form was embraced.
One of the many great things about judging (this year it was me, Tom Eschen from CBS6 Albany and Tracy Villaume from The River) is you “have to” try all offerings — even varieties that may not seem appealing.
My biggest surprise was Mazzone’s duck confit jalapeno corn mac and cheese. I’m a longtime fan of Mazzone Hospitality’s menus and always look forward to what they make, but … I do not care for duck.
I may not be able to put the fowl on my list of “foods I don’t love” after today. The catering company’s creation was so delicious, it took the…
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