The latest incarnation of my mac and cheese had a decidedly local flavor, featuring:
+chunks of bacon from Pat’s Pastured, and a roux made with the rendered fat from same
+Rhody Fresh whole milk
+three delicious Narragansett Creamery cheeses – Obama Blue, Old Gold and Patty Parker
+Crystal Brook Farm goat cheese
+a topping of crumbled Seven Stars bread, countertop rosemary, and homemade butter
+and a Baby Greens salad on the side
Eating local never tasted so good.