By Kathy Hart
For some strange reason, spring always makes me think of macaroni and cheese. My mother made perhaps the best home-made macaroni and Cheese on the planet, but I could be just a bit biased. This ooey gooey casserole dish of comfort often adorned our spring table as I was growing up. Many times, it was the focal point of our meal as we would have lots of fresh spring vegetables from our garden to go along with it. I remember tiny fresh peas creamed with baby onions, wonderfully tender butter lettuce wilted with a warm bacon dressing, fresh asparagus or kale greens with slices of hard-boiled egg. My mouth is watering just thinking about it.
If you are a fan of mac & cheese, this is the perfect time to come out to Bernheim and Isaac’s Café to experience Mac & Cheese Week! Our daily special will feature different variations on that classic dish along with a side salad from our edible garden and roll for just $6.95. Today we have a vegan style on Tuesday so come out today and satisfy your mac and cheese cravings . There will be a buffalo chicken mac and cheese and an Italian version that will take it to a whole new level. Don’t miss it!
