In the past couple of weeks, I’ve posted a few TidBites about Sneak Peak Week in New Haven (a preview to the summer’s International Festival of Arts & Ideas) and mentioned the restaurant tours.

I’ve been remiss at not yet detailing what the tours are about. They are fun, informative and delicious. For each tour, three restaurants are lined up to share tastes of their cuisine. A group of no more than 30 people travel from one restaurant to the other where the chef dialogues with participants, sharing info on the restaurant and menu items, while doing a cooking demonstration for the group. Participants then get to sample what the chef’s creation along with a glass of some libation that was selected to match the food.

Here’s Heirloom Chef John Nordin’s rich and creamy macaroni and cheese recipe that he demonstrated during the Slow Food restaurant tour. Guests selected between a Coteaux du Languedoc and a California Cabernet Sauvignon to sip with their mac and cheese.

At $45, these tours are truly a bargain!

Heirloom Macaroni and Cheese

Cook 3/4 cup cavatappi (spiral tube shaped) pasta until al dente; drain. In a small saucepan over medium heat, melt 1 T butter. Whisk in 1 1/2 t flour until a smooth consistency. Slowly add 1/2 cup milk while whisking continuously, again to a smooth consistency. Season with a salt, pepper and a pinch of nutmeg.

Stir in 2 T each grated Keen’s Cheddar, Bridgid’s Abby, and Parmesan cheese, 1 T diced ham and the cavatappi. Stir with a wooden spoon until hot and bubbly making sure the pasta is coated. Add a pinch of fines herbs, and season with salt and pepper to taste. Spoon into a ramekin/soufflé dishes, top with some  breadcrumbs and cook in a preheated 450-degree F oven until browned on top.

Heirloom, in the Study Hotel, 1157 Chapel Street, New Haven 1.888.430.9627