TRAVERSE CITY -- A comfort classic was dressed to the nines Saturday during the Great Macaroni & Cheese Bake-Off 2009.
Fourteen area restaurants strutted their interpretation of noodles and cheese, showcasing these creations at seven wineries on the Old Mission Peninsula. The annual event, sponsored by the Wineries of Old Mission Peninsula, matched each dish with a wine from member wineries: 2 Lads Winery, Black Star Farms, Bowers Harbor Vineyards, Brys Estate Vineyard and Winery, Chateau Chantal, Chateau Grand Traverse and Peninsula Cellars.
The sold-out event drew 1,400 foodies who appreciated the palate-pleasing creativity.
"We love all the different restaurants and all the little samples and the ingenuity of all the macaroni and cheeses," said Dwayne Carver of the Detroit area, who with his wife, Natalie, enjoyed the event for the first time.
Noting that wine and cheese form a natural partnership, the noodles and other ingredients only enhance the synergy.
"It certainly wouldn't work as a chili cook-off," Carver said.
Attendees receive a ballot to vote on "best of" for the day in four categories. Taking the prize for Most Unique was The Boathouse, which offered frozen mac and cheese dipped in chocolate and served on a stick. Other winners were:
-- Cheesiest -- Travino
-- Best with White Wine -- Jolly Pumpkin
-- People's Choice -- Travino
Participating for the second year, chef-owner Paul Olson of Jolly Pumpkin brought a mouthful -- to both say and eat: Swiss chard with pancetta, applewood bacon, butternut squash and cheddar macaroni and cheese.
"We do a macaroni and cheese at the restaurant with pancetta but I thought that with these beautiful fall vegetables and four cheeses in the sauces, it goes well with the Riesling," he said.
While the thrust of the event was sharing and pairing great food and wine, area charities will also benefit. Each participating winery donates a percentage of the proceeds to local charities; past beneficiaries have included the Red Cross, Father Fred Foundation and migrant health care.
Deeming the Macaroni & Cheese Bake-Off "an event to plan around," Walt Brys noted that both locals and people from around the state mark it on their calendars.
"Which is great exposure," said the owner of Brys Estate Vineyard and Winery. "This is not Kraft mac and cheese, this is gourmet."
To facilitate the best matches and bring out flavors, chefs send recipes to wineries early so that pairings can be considered and evaluated. After much consideration, Coenraad Stassen, wine maker and estate manager for Brys, selected a 2008 Pino Grigio to accompany Travino's three-cheese Italian blend macaroni and cheese with Alfredo sauce.
"I'm trying to balance out the flavors," he noted. "I had my first taste (of the macaroni) this morning so it was my first chance to really see the pairing through."
The annual Great Macaroni & Cheese Bake-Off is always held just after Thanksgiving, when people might need a break from shopping or family. This year, all tickets were snapped up eight days ahead and the event's growing popularity presents a dilemma.
"We still want to keep it a local 'boutiquey' event yet the numbers are rising," said Tom Owen, sales manager of Peninsula Cellars.
For more information on the wineries of Old Mission Peninsula, see www.wineriesofoldmission.com.
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