Tonight's menu: simple comfort food in thought, with a twist:
Gourmet Mac and cheese (w/ gruyere, extra sharp cheddar, goat cheese, parmesan reggiano) with a roasted garlic, smoked bacon, basil, oregano, Redhook ESB based Rue.
What's Next ????
Does anyone have any thoughts as to what would work well in a bourbon based cheesecake ??
Gourmet Mac and cheese (w/ gruyere, extra sharp cheddar, goat cheese, parmesan reggiano) with a roasted garlic, smoked bacon, basil, oregano, Redhook ESB based Rue.
What's Next ????
Does anyone have any thoughts as to what would work well in a bourbon based cheesecake ??