puzzleferro.blogg.se

1. #HOMEMADE MACARONI AND CHEESE WITH BREAD CRUMB TOPPING FULL#
2. #HOMEMADE MACARONI AND CHEESE WITH BREAD CRUMB TOPPING MAC#

Pizza? Fearrington and Chef Colin have that too, so expect the best. For those more interested in finer dining, that, too, can be had at the Inn. The Granary is a nice, all around casual yet upscale dining venue, and it was exactly the kind of meal I find myself craving most often. But the fact is, he is a luxury, and luckily, he shares his talents with everyone who is fortunate enough to dine anywhere in Fearrington Village. He really is someone you find yourself eager to know.Ĭhef Bedford is originally from Great Britain, and how he found himself in small town Pittsboro, North Carolina, I’m sure I could Google. Tall, broad shouldered, and quite the presence (well, that accent doesn’t hurt a bit, either), he makes you equally dumbfounded and yet he is so engaged and humble you can’t help but feel important in his midst. I didn’t realize Chef Colin Bedford was the devil until he sat down at our table, though that macaroni had me convinced he at least had a pact with him.

But how? What on earth had he done to achieve that? There was no roux…it was nothing but buttery, creamy, cheesy goodness. The crisp of the panko topping added a nice bite to each spoonful, and while it had the creaminess of your favorite Velveeta, it had the flavors of special cheeses, like fontina and white cheddars.

#HOMEMADE MACARONI AND CHEESE WITH BREAD CRUMB TOPPING FULL#

This macaroni was creamy, and subtle, yet full of flavor. We spent a lot of time analyzing each and every bite, trying to guess the variety of cheeses. While everything on Chef Bedford’s menu was absolutely delicious, from the tomato salad (such care, no detail overlooked) to the fried chicken (perfectly crispy, perfectly juicy), it was the macaroni and cheese that had Melanie and I in puddles around that table. Everything on his menu was just the right amount of fussy, while incredibly humble, and the side dish of macaroni and cheese was one I just had to get a spoonful of.Ĭould this man, this award winning and Iron Man running enigma that had been touted to myself and my girlfriend Melanie all around the town of Pittsboro for hours ( Oh, wow, you get to eat at Chef Colin’s?) be someone who could take a simple dish, spin it, and make it stellar cuisine?ĭespite my almost desire to be UNimpressed, indeed, he definitely could. I wanted to see how Chef Colin Bedford, the 5 Star, 5 Diamond chef I had heard about ALL DAY would tackle this fairly primal dish. So, when I saw the menu at the fabulously acclaimed Fearrington Granary, I knew it was something I had to try. She can make it with her eyes closed, I bet.

#HOMEMADE MACARONI AND CHEESE WITH BREAD CRUMB TOPPING MAC#

Heck, my mother is the best mac & cheese maker.

It’s almost like they are trying too hard. Sure, it’s still good, but it’s not the comfort food I crave. I’ve never been a fan of this dish made with a roux…I can’t get past the floury taste and the gritty cheeses. Some chefs succeed, but I’m rarely blown away. A variety of hard to pronounce cheeses replace the orange powder or Velveeta, truffle oil gets dashed in, an abundance of expensive butter oozes from each noodle. Macaroni and cheese is a magical potion, if only for the few moments it graces our tongue and coats our grumbling bellies.įor many restaurants, the fanciful chefs are trying desperately to put their own spin on the pasta dish we all know and love. It fills us with the warmth from the cook who made it just for us, our moms, or grandmother, an aunt. I know, as a foodie, I am supposed to turn my nose up at ordering such a childish dish, but come on now…we all know that a great bowl of mac & cheese has the ability to act as a time machine to easier days. It is rare that I am impressed by macaroni and cheese in a restaurant.