The Mac+Cheese Cookbook

Most of us share a childhood memory of macaroni and cheese, most likely of the unearthly orange-hued mix from Kraft (nothing more disappointing than having it served to our kids at a restaurant). For years, we've tried to create one of the luscious, creamy, and cheesy versions that you get served in a restaurant that understands it's a comfort food. HOMEROOM, a restaurant in Oakland, CA, appears to be just such a place, serving primarily mac and cheese plates with some sides and desserts. Allison Arevalo and Erin Wade decided to share their secret recipes, with some of their sides and desserts, and also present new recipes like patatas bravas mac, shepherd pie mac, four-cheese mac and more. Delectable.

Unfortunately for me, while we were able to make amazingly tasty dishes, I'm still struggling to master the texture of the sauce, but more practice (yes, please!) will hopefully ameliorate the situation. Texture aside, there may not be a more perfect dish than Smoky Bacon Mac, the basic recipe improved. A failed side, Roasted Carrots with Citrus Vinaigrette (nobody liked the vinaigrette) and a new fave, Crispy String Beans were the extent of our attempts to add veggies to these meals. Laima did make Carrot Cake with Cream Cheese Frosting, and this is a recipe sure to remain in the mix for quite some time.

The beauty of this cookbook is that mac and cheese is, for the most part, really simple. There's a recipe in this cookbook for every taste and, if you don't find any of the variations appealing, simply try some experimenting with the amazingly delicious basic recipe. And here's the kicker -- even if the texture doesn't come out quite right (as it hasn't for me), the taste is so good that it just doesn't matter.

Like 50 States Of Wine on Facebook
Follow 50 States Of Wine on Twitter
Subscribe to the 50 States Of Wine YouTube channel

Jade Dragon, Hinsdale, IL

This weekend, while picking up my skis from being waxed, I noticed that there was a Chinese restaurant, Jade Dragon, next door to the ski shop. After checking out the reviews on Yelp and Urbanspoon, it sounded like it was a quality place to eat, which got me very excited, as it's not easy finding quality Chinese here in the 'burbs.

Typical in decor to many of my other faves, the design is spartan, with plastic flowers and basic furniture being the key motif. A huge crowd of middle schoolers whooped it up in the front of the restaurant, with other diners scattered here and there. A steady flow of diners picking up orders to go was a positive sign as well.

Dinner started out with a bang, with enormous kiddie cocktails sprouting fruit and umbrellas were brought to the table - our kids could hardly contain their glee. Following were vegetable spring rolls, which unfortunately, while quite tasty, were literally dripping oil. This, however, was the only misstep of the night.

Beef Chow Fun, Hong Kong Style Cantonese Pan Fried Noodles, Sweet and Sour Chicken, and Moo Shu Pork were all brought tableside and enjoyed immensely. Freshly prepared, fresh tasting, not overly sauced, these were classics done right.

Friendly, fast, and efficient service was taken up a notch by the care taken in the service. Our kids were not ignored - the server asked them all how they were enjoying their meals. The apparent owner walked around the restaurant, greeting the numerous regulars by name, showing why, along with the food, people keep coming back. I know we'll be back - one of our kids now says it's his favorite restaurant!

One of my favorite cuisines, good Chinese food has become very difficult to find, so it was great luck to find a restaurant with so much going for it. Fresh, crisp veggies, tasty sauces, and a varied menu were paired with friendly and efficient service. If you're ever in Hinsdale, IL and are in the mood for Chinese, this is the place for you.

Like 50 States Of Wine on Facebook
Follow 50 States Of Wine on Twitter
Subscribe to the 50 States Of Wine YouTube channel

SakéOne Virtual Tasting

Every time we do a virtual tasting, I'm reminded of just how much I have to learn, especially about things like saké. Happily, Steve Vuylsteke, CEO of SakéOne, and Greg Lorenz, SakéOne's Brewmaster, are more than able as educators, demystifying the drink and enhancing the experience with their breadth of knowledge. Some of their product is brewed in Oregon, with others imported from Japan. In honor of the traditional Japanese holiday "White Day," we tasted 3 of SakéOne's signature sakés: Momokawa Diamond and Momokawa Pearl, both Domestic, along with SakéMoto, an Import. The saké provided for the tasting was in 300mL bottles, perfect for sampling without having to commit to a certain style.

Much like craft beer, saké is brewed with four ingredients: rice, Koji mold spores, yeast, and water.

SakéMoto Junmai Saké - light-bodied, low acid and a full mouthfeel make this a good introductory saké. A real surprise was a suggested pairing with parmesan cheese - amazing combination!

Next up was the Momokawa Diamond Junmai Ginjo - probably our least favorite, contrary to what most others were saying. Perhaps a need for more exposure to drinking this style. As with the last style of saké, tasted with dark chocolate, this one with sea salt caramel filling - simply amazing.

The last was the most unusual and maybe the most interesting. Momokawa Pearl Ginjo Nigori Genshu Saké - a milky saké, this is less filtered, with rice particles imparting a creamy look and texture. To drink, one must first turn the bottle over several times to mix, before pouring. Paired with a straight dark chocolate, like milk and cookies for adults.

Ultimately, we learned so much and are excited that a U.S. producer is working hard to bring quality saké to the States. Next up is a possible exploration of terroir - sakés brewed from single rice paddies. Fascinating stuff. Saké is an interesting beverage, with some misconceptions out there, but plenty of upside to trying it out. As Martin Redmond so simply summarized: "Essence of saké: brewed like beer, tastes like wine."

Disclaimer: These sakés were provided as media samples.

Like 50 States Of Wine on Facebook
Follow 50 States Of Wine on Twitter
Subscribe to the 50 States Of Wine YouTube channel

Bring on the Brews

I've long been interested in beers, especially the ones which are brewed with more unusual ingredients. Over the last few weeks I've been watching the (now cancelled) show from the Discovery Channel, "Brew Masters." The show focuses on Sam Calagione, the founder and head of Dogfish Head Brewery, and his staff. Even as they brew their production beers, they are still searching for new, or old, or different. While beer is less dependent on terroir than wine, there seems to be an overlap in terms of quality ingredients, expression of taste, and desire to please similar to the craft wine world.

It got me thinking about how much we enjoy our local craft brews, both here in Illinois and in Michigan (with 3 Floyds nearby in Indiana, we'll be able to add that state soon as well). While we enjoy tasting the local wine (what little there is of it), we have an amazing wealth of brewing talent here in the Midwest, ripe for the tasting.

This weekend, we tasted a bottle of Chicago-based Une Année Brewery's Life After Death Black Saison Ale - like a good wine, there was complexity of flavors, everchanging with temperature change and the food being consumed at the time.

We are definitely going to do a lot more exploring in terms of local (and not-so-local) beers - the world of craft beer is always changing. According to the Brewers Association, there were more than 2,500 breweries in the United States as of June 2013. That's a lot of beers to taste.

Bring on the Brews!

Like 50 States Of Wine on Facebook
Follow 50 States Of Wine on Twitter
Subscribe to the 50 States Of Wine YouTube channel