Just wanted to say Merry Christmas and share this cool gift I got from my aunt and uncle.
Merry Christmas and Happy New Year! I hope that 2015 brings all of you many new adventures, experiences and delicious meals.
Cheers!
Thursday, December 25, 2014
Merry Christmas!
Hi everyone!
Just wanted to say Merry Christmas and share this cool gift I got from my aunt and uncle.
Just wanted to say Merry Christmas and share this cool gift I got from my aunt and uncle.
Wednesday, December 24, 2014
Interview: Homeroom Owners Allison & Erin
Happy Holidays to all my loyal readers! It’s been so fun to have so many of you share new recipes and ideas since I started this blog earlier this year.
As a holiday treat for you (and me!), I have a very special post to share. This week, I scored an interview with the owners of Homeroom! This past Tuesday, I met owners Erin Wade and Allison Arevalo, to sit and chat with them about how Homeroom came to be, what they love about their menu, and what they foresee for the future.
It goes without saying that I was beyond excited for this interview.
When I arrived, Erin was pretty busy covering as manager due to some pre-holiday lunch rush. I met her at the new Homeroom To-Go location, located just about a half block down from the main restaurant. I could tell that business was already picking up for the day, even at the To-Go location.
Homeroom opened in February 2011, so the restaurant's four year anniversary is coming up. As we walked to sit at the restaurant, I asked Erin about any event plans they might have for the milestone. She mentioned that they plan to open an event space within the To-Go location soon, but they’re not currently positive if they’ll have it ready in February. That’s one of the next big events on the horizon for the restaurant.
After sitting at the bar in the busy restaurant and placing an order of the Gilroy Garlic Mac, arguably Homeroom’s signature dish, I asked Erin if she and Allison had ever expected Homeroom to become as popular as it has. Humbly, Erin replied that they “didn’t know it would be as popular in terms of customer volume or in terms of press interest.”
It’s easy to see, however, how popular Homeroom has become in just four short years. Whether at lunch or at dinner, the place is nearly always packed, a great sign for good food. Also, the young restaurant has been featured in many popular Bay Area blogs, prominent Bay Area news papers and magazines, as well as some national press such as USA Today and the Wall Street Journal.
Yet, Erin and Allison both seem to be very down to earth people. The success of their restaurant hasn’t appeared to go to their heads. Erin explained a little bit of their backgrounds to me and how their experiences have helped shape their vision for the restaurant. Erin completed her undergrad studies at Princeton and Allison had worked as a server in New York. They had both spent a fair amount of time on the east coast before they eventually met here in California. Not long after meeting, they decided to open a restaurant.
Erin described how influential their New York background was as they developed the restaurant. She explained how every restaurant in New York places a great importance on ambiance and customer service and that focus was something they wanted to bring to the Bay Area.
“We wanted to create a place with affordable food, but could also be a cool place to take a date,” Erin mentioned.
I moved on to talk a little bit about the restaurant’s menu and inquire as to whether there had ever been any flops while experimenting with new combinations. Erin described a time when she and Allison were developing The Mac and Cheese cookbook, and they wanted to try making something with alpine cheeses to create a kind of fondue taste. They tried adding bacon and caramelized onions, but soon discovered that fancy cheeses aren’t always very good for making mac and cheese. “It was kind of a relief to discover that you don’t need fancy, expensive cheese to make a good mac,” Erin revealed.
At this point, Allison joined us at the bar, and I was eager to ask both of them what their favorite dishes were on the Homeroom menu. Allison said, “It switches depending on my mood. Right now I like the Maximus…and the current staff pick…we call it the Spicy Crab Roll.”
Erin replied, “I like the Classic Mac. I grew up on it, and ours is the best version.”
I went on to ask how they choose and develop some of their monthly items, like the staff pick or the monthly special or their seasonal beer selections. Allison and Erin both explained that for the staff pick, they generally let the staff come up with ideas and then they take a vote. For monthly specials, anyone might come up with the idea, whether the kitchen manager, another employee, or one of the owners. Then it’s discussed at a managers’ meeting where they make a decision.
To describe how they choose their beer and wine in more detail, Allison and Erin introduced me to one of their managers, Bryan Wingen, who’s been with Homeroom since they opened in 2011. “Breweries came to us,” he explained, and then he went on to talk about their First Friday events, which celebrate their Homeroom release of a particular beer. Personally, I’ve never actually been able to make it to one of these First Friday events, but I know from their website that it’s a pretty cool shindig. Erin mentioned that for both beer and wine, “[companies] will bring us free things to try and we’ll generally save them to taste in a meeting.” She continued to say that they get so many different brands and types, but they only have so many taps, so they often have to save them.
The Homeroom To-Go location just recently opened earlier this month, after one and a half years of development and construction. I asked Erin and Allison how it has affected their restaurant location. Erin replied, “It alleviated traffic. It would be crammed here,…hard to hear phones.” Allison added, “To be able to sit at the bar without people waiting for their pick-up orders is great.” I had to agree. At this point in our interview, the lunch crowd had really picked up, yet, we had been undisturbed at the bar.
I asked about any future plans they have for the restaurant. They’re already incredibly popular, they have a cookbook, and now a to-go location. What’s next?
“Our plan is to have a good answer to that question,” Erin replied with a bit of a laugh. “We’re not sure yet. We’re really lucky. We love our business and our lives. It’s hard to up-end that. It’s not that we haven’t thought of it, but we are so happy right now. Maybe 5-10 years down the road we might do something, but for right now we love what we’re doing.”
Allison agreed, adding, “We don’t want to become unmanageable.”
At this point, I bid my farewell to the owners, who I know had a lot to do. I was incredibly grateful for the time they took to speak with me. I stayed at the bar, enjoying my mac and cheese and watching the kitchen employees working away, creating some delicious plates. I realized that this was my first time sitting at the bar, and I couldn’t help but think how cool it was to watch the cooking and the dance of the busy servers at the cash register and order pick-up.
There are servers at Homeroom that I’ve seen working there for years, not always common at restaurants, so I took a quick moment to ask one of them a question. Stephen Taylor has been at Homeroom almost two years and when I asked him to describe Homeroom, he said, “The staff is incredible. The owners treat us very well and that’s why we all get along so well; we’re all very happy.”
Who wouldn’t be happy when you work in a place like Homeroom? I get the feeling that it’s not just great food being made here. It’s great memories, whether for the customers or the owners and employees themselves.
With that, I’ll wish you all the best of memories this holiday season! Cheers and happy eating!
As a holiday treat for you (and me!), I have a very special post to share. This week, I scored an interview with the owners of Homeroom! This past Tuesday, I met owners Erin Wade and Allison Arevalo, to sit and chat with them about how Homeroom came to be, what they love about their menu, and what they foresee for the future.
It goes without saying that I was beyond excited for this interview.
 |
| Yummiest note-taking session ever |
Homeroom opened in February 2011, so the restaurant's four year anniversary is coming up. As we walked to sit at the restaurant, I asked Erin about any event plans they might have for the milestone. She mentioned that they plan to open an event space within the To-Go location soon, but they’re not currently positive if they’ll have it ready in February. That’s one of the next big events on the horizon for the restaurant.
After sitting at the bar in the busy restaurant and placing an order of the Gilroy Garlic Mac, arguably Homeroom’s signature dish, I asked Erin if she and Allison had ever expected Homeroom to become as popular as it has. Humbly, Erin replied that they “didn’t know it would be as popular in terms of customer volume or in terms of press interest.”
 |
| With owners Allison (left) and Erin (right) |
Yet, Erin and Allison both seem to be very down to earth people. The success of their restaurant hasn’t appeared to go to their heads. Erin explained a little bit of their backgrounds to me and how their experiences have helped shape their vision for the restaurant. Erin completed her undergrad studies at Princeton and Allison had worked as a server in New York. They had both spent a fair amount of time on the east coast before they eventually met here in California. Not long after meeting, they decided to open a restaurant.
Erin described how influential their New York background was as they developed the restaurant. She explained how every restaurant in New York places a great importance on ambiance and customer service and that focus was something they wanted to bring to the Bay Area.
“We wanted to create a place with affordable food, but could also be a cool place to take a date,” Erin mentioned.
I moved on to talk a little bit about the restaurant’s menu and inquire as to whether there had ever been any flops while experimenting with new combinations. Erin described a time when she and Allison were developing The Mac and Cheese cookbook, and they wanted to try making something with alpine cheeses to create a kind of fondue taste. They tried adding bacon and caramelized onions, but soon discovered that fancy cheeses aren’t always very good for making mac and cheese. “It was kind of a relief to discover that you don’t need fancy, expensive cheese to make a good mac,” Erin revealed.
At this point, Allison joined us at the bar, and I was eager to ask both of them what their favorite dishes were on the Homeroom menu. Allison said, “It switches depending on my mood. Right now I like the Maximus…and the current staff pick…we call it the Spicy Crab Roll.”
Erin replied, “I like the Classic Mac. I grew up on it, and ours is the best version.”
I went on to ask how they choose and develop some of their monthly items, like the staff pick or the monthly special or their seasonal beer selections. Allison and Erin both explained that for the staff pick, they generally let the staff come up with ideas and then they take a vote. For monthly specials, anyone might come up with the idea, whether the kitchen manager, another employee, or one of the owners. Then it’s discussed at a managers’ meeting where they make a decision.
 |
| Their holiday season beer selection |
The Homeroom To-Go location just recently opened earlier this month, after one and a half years of development and construction. I asked Erin and Allison how it has affected their restaurant location. Erin replied, “It alleviated traffic. It would be crammed here,…hard to hear phones.” Allison added, “To be able to sit at the bar without people waiting for their pick-up orders is great.” I had to agree. At this point in our interview, the lunch crowd had really picked up, yet, we had been undisturbed at the bar.
I asked about any future plans they have for the restaurant. They’re already incredibly popular, they have a cookbook, and now a to-go location. What’s next?
“Our plan is to have a good answer to that question,” Erin replied with a bit of a laugh. “We’re not sure yet. We’re really lucky. We love our business and our lives. It’s hard to up-end that. It’s not that we haven’t thought of it, but we are so happy right now. Maybe 5-10 years down the road we might do something, but for right now we love what we’re doing.”
Allison agreed, adding, “We don’t want to become unmanageable.”
 |
| Employees busy at the counter and kitchen during the lunch rush |
There are servers at Homeroom that I’ve seen working there for years, not always common at restaurants, so I took a quick moment to ask one of them a question. Stephen Taylor has been at Homeroom almost two years and when I asked him to describe Homeroom, he said, “The staff is incredible. The owners treat us very well and that’s why we all get along so well; we’re all very happy.”
Who wouldn’t be happy when you work in a place like Homeroom? I get the feeling that it’s not just great food being made here. It’s great memories, whether for the customers or the owners and employees themselves.
With that, I’ll wish you all the best of memories this holiday season! Cheers and happy eating!
Tuesday, December 16, 2014
Review: Social Kitchen & Brewery
Social Kitchen & Brewery
1326 9th Avenue, San Francisco
socialkitchenandbrewery.com
This past weekend, I was really craving mac and cheese, so I thought it'd be fun to try a recommendation I saw on a blog that I often read. They had been mentioning several great places to get mac and cheese in the city and East Bay area.
So I found myself at Social Kitchen & Brewery to try their Truffle mac and cheese, consisting of mozzerella, fontina, and white cheddar cheeses, along with truffle oil. It's also usually served with English peas, but I'm not a huge fan of peas, so I asked for them to hold on those. I also got the applewood smoked bacon optional addition.
I was pretty excited to try their bread topping. It was definitely some fried tempura breadcrumbs. I'd had tempura breadcrumbs before, but never fried. But the excitement pretty much stopped there on my first bite.
I was hit with a wave of oil taste. It was like the cheese didn't have a strong enough flavor or didn't mix enough on it's own, so I felt like I was just hit with a strong taste of truffle oil, mixed with fried breadcrumbs. Very bland.
Once digging into the mac some more and really stirring it around, it got better. You had to make sure you got a really cheesy bite to make sure you got all the flavor. Otherwise it just tasted like you were eating some oily noodles. I'm not sure why it didn't all come better mixed together, but it was definitely more tolerable after putting in some stirring time.
Anyway, if you find yourself at Social, I would opt for one of their other delicious looking menu items (I want to go back for the tempura sweet potato fries!). The mac and cheese needs a little more work before it can rank very high on this blog.
Happy eating! Hope you've got some warm, gooey pasta plates in your holiday plans!
1326 9th Avenue, San Francisco
socialkitchenandbrewery.com
 |
| Nice presentation on a hot skillet |
So I found myself at Social Kitchen & Brewery to try their Truffle mac and cheese, consisting of mozzerella, fontina, and white cheddar cheeses, along with truffle oil. It's also usually served with English peas, but I'm not a huge fan of peas, so I asked for them to hold on those. I also got the applewood smoked bacon optional addition.
 |
| Such high hopes... |
I was hit with a wave of oil taste. It was like the cheese didn't have a strong enough flavor or didn't mix enough on it's own, so I felt like I was just hit with a strong taste of truffle oil, mixed with fried breadcrumbs. Very bland.
Once digging into the mac some more and really stirring it around, it got better. You had to make sure you got a really cheesy bite to make sure you got all the flavor. Otherwise it just tasted like you were eating some oily noodles. I'm not sure why it didn't all come better mixed together, but it was definitely more tolerable after putting in some stirring time.
Anyway, if you find yourself at Social, I would opt for one of their other delicious looking menu items (I want to go back for the tempura sweet potato fries!). The mac and cheese needs a little more work before it can rank very high on this blog.
Happy eating! Hope you've got some warm, gooey pasta plates in your holiday plans!
Friday, December 12, 2014
Exploration: Beer Pairings
A standard cheese pairing is, of course, wine. Not into the typical wine and cheese pairings? Here are some ideas for beers to pair with you next mac and cheese experience.
Much like with wine pairing, a good rule of thumb is that the stronger the flavor in your cheese, the heavier and more complex you can get with beer.
For example, an aged Gouda will pair will with a heavy stout or porter because the flavors are strong enough in both to stand up to each other. A more delicately flavored cheese, like a Havarti, will be better suited with a lighter beer, like a Pilsner.
It's basically all just about balance of flavors.
Here's some quick recommendations to get you started:
Feta/Goat
- Wheat Beer (tip: the more smelly the cheese, the more complexity you'll want in your wheat beer)
Monterey Jack, Havarti
- Pilsners
Mild/Medium Cheddar
- Brown Ales
- Belgian Ales
- Cider
Sharp Cheddar
- Pale Ale
Aged Cheddar
- Stout
- Porter
Bleu
- Stout
- Porter
Gruyere
- Dark lager
- Bock
Parmesan/Romano
- Pale Ale
- Amber Ale
- Amber Lager
- Cider
Gouda
- Lager
- Bock
- Porter
- Stout
- Brown Ale
As with wine pairing, you'll want to keep in mind what kind of flavors you are adding into your mac and cheese (veggies, bacon, garlic, etc.). Those flavors will have to compete with your beer choice just as much as the cheese does, so it's important to keep that in mind while cooking and choosing a good beer pairing.
Do you have a favorite beer and cheese pairing? Enjoy!
Thursday, November 27, 2014
President Pardons "Mac" & "Cheese"
 |
| Source: Today |
How awesome is that?!
Had to share the news with everyone, of course. Myself and friends of You Don't Know Mac are very happy about this story. Thanks for the share, Dad!
Happy Thanksgiving everyone! Enjoy a good, cheesy side dish if you can :)
Wednesday, November 26, 2014
Recipe: Mac & Cheese "In A Mug"
Since I have a massive amount of dry pasta sitting in my cupboard, and hardly any time to make a full bechamel sauce these days, I figured I'd give this microwave option a try. Can't have the blue box all the time...
I had just had a party where I served cheese and wine and crackers and there was a bit of cheese left over, so I figured this might be the perfect opportunity to try the recipe.
Not to mention, I was really excited to not spend a ton of time cooking since I had just spent the entire morning preparing for guests to arrive, and then spent a fair amount of the evening cleaning up afterwards.
I noticed that I needed to use a lot more water than the recipe called for. My noodles actually started to cook and harden after 2 minutes. I would probably try 1/2 cup water for every 1/3 cup pasta next time. Reminder to self: will need to experiment with ratios...
Then, add 1/3 cup cheese (the recipe calls for shredded Cheddar Jack, but I just used the leftover sharp cheddar cubes I already had).
I placed the noodles and cheese back into the microwave for another 30 seconds. Then, after a simple stir and a splash of milk, it turned out pretty great, other than my noodles that were a little hard, but I'm guessing that's from the moment when they almost cooked without water.
In the future, I would probably want a little bit more in my serving, but it's not too hard to mess with the proportions. Not a bad idea for a lazy night after work when I need a quick bite.
 |
| 1/3 cup pasta |
 |
| Adding 1/4 cup water |
 |
| Time to add 1/3 cup cheese |
 |
| Give it a stir... |
 |
| Add some milk and done! |
Thursday, November 20, 2014
San Francisco is all about the Mac this Saturday
Attention San Francisco Bay Area residents: a Mac and Cheese festival is happening THIS Saturday.
This Saturday from 11am to 5pm, the Soma Streatfood Park will be hosting the Great SF Mac and Cheese Throwdown!
 |
| Source: Soma Streatfood Park |
I already have so many things going on this weekend, but I'm dying to find time to attend this event. The cost is $5 for general admission and one tasting or $20 for general admission, 5 tasting tickets and one beer/soft drink.
 |
| Source: Soma Streatfood Park |
Bacon Bacon
Adam's Grub Truck
Country Grill
Oui Chef
Dusty Buns
Smokin Warehouse
Me So Hungry Too
The Grilled Cheese Guy
Korean BOB CHA
Carribean Spices
Firetrail Pizza
Lil Burma
We'll see if I can make it over there this weekend. You can be certain that if I do, there will be a post written about it. If you are now intrigued and super hungry, you can visit the festival at this address on Saturday: 428 11th Street, San Francisco. You can find more details about the event by visiting their official website.
Many thanks to my friend, Marissa, for passing this along to me.
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