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Editor's Note
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I thought I’d died and gone to cheese-and-pasta heaven. All it took was one bite of Bill Bracken’s divinely rich macaroni and cheese, and I was lost in a haze of intoxication. You see, I love the stuff. And it doesn’t even matter if it’s a gourmet version, or if it comes out of a box or freezer. Since childhood, macaroni and cheese has ranked right up there at the top of my Things I Really Like list. But Bracken’s mac – well, it’s a culinary masterpiece. Sharp but smooth, with hints of herbs. The pasta is cooked to perfection – firm but tender. And when it hits your tongue, there’s this delightful awakening of the taste buds, with its sweet and savory flavors, and its smooth and firm textures. I first indulged in Bracken’s special concoction about two years ago while having dinner at The Island Hotel, where he serves as the executive chef. I’ve enjoyed it many times since, and each time, he’s given it a little twist – sometimes he tosses in little morsels of lobster, other times he throws in a few truffle shavings. But it’s always a treat. I’m apparently not alone in my obsession. As you’ll read in our Cover Story, “The Big Mac,” spiffed up versions of this American staple are popping up on menus all over the region. And now that the season is changing, bringing falling leaves and cooler weather, it’s a perfect opportunity to celebrate this oh-so-delightful comfort food. You can even try a pumped-up recipe on your own – The Beachcomber’s Executive Chef Chris Juers shares his own special concoction. But before you get cooking, I want to point out some of our new features. Since our Summer Issue, we’ve retooled our editorial content to bring you dining reviews and more recipes from the region’s culinary masters, as well as some that you, our readers, have sent in. We hope you like the new look and enjoy the read. Now, bon appetit! |
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