Though macaroni and cheese and a great glass of wine might not seem like a natural pairing, local chefs and area wineries have turned the unlikely combination into an annual favorite.
The sixth annual Great Macaroni and Cheese Bake-Off, held Saturday at the five Wineries of Old Mission Peninsula, brought in 1,000 samplers to try selected bottles of wine and gourmet recipes of the classic favorite prepared by chefs from 11 area restaurants.
"This is a new family tradition to kick off the holiday season,” said Cheryl Kollin of Detroit who has attended the event with her family from Williamsburg and Bellaire for the last three years.
"They don't have anything like this in the Detroit area. We always look forward to it,” Kollin said.
The event, held each year on the Saturday following Thanksgiving, features dishes with ingredients including macaroni with whole grain mustard and ale cheddar cheese sauce; horseradish and cheddar in a bechamel sauce; green chile and shitake mushroom mac and cheese; Gorgonzola with dried figs and spicy Italian sausage; and Tillamook cheddar with roasted chicken, wild mushrooms, morels and truffels.
"The chefs all make such special dishes, using special cheeses and unusual ingredients,” said Kollin's sister, Lynda Tulik of Williamsburg.
While visiting the tasting rooms of the Peninsula's five wineries — Chateau Chantal, Chateau Grand Traverse, Bowers Harbor Vineyards, Brys Estate and Peninsula Cellars — attendees may sample glasses of Pinot Grigio, Riesling and Chardonnay while choosing their favorite pasta dish in four categories.