A2: Food

Alex Witchel of the NY Times writes about mac & cheese, and describes being served an adaptation of macaroni and three peppercorn goat cheese from Zingerman’s Roadhouse (the adaptation is from Clark Wolf’s new book, “American Cheeses: The Best Regional, Artisan and Farmhouse Cheeses; Who Makes Them and Where to Find Them”): ”At the Waverly, we had tried Mr. DeLucie’s own mac and cheese, which was fine, but his adaptation of Zingerman’s was superb. He used Humboldt Fog, a high-end goat from Northern California, but instead of using black, white and green peppercorns, he used only black, and added green Tabasco. It was savory without being acrid, and creamy without being heavy – he also halved the flour. I could not stop eating it, and that included the fried disk of Humboldt Fog on top, which gilded the lily in the best possible way.” [Source]