Did Someone Say Mac 'n' Cheese?
The Mac 'n' Cheese Throwdown is back — as in, back, back. For real this time. After a reinvented version of the festival saw success on the blacktop this past summer we're happy to announce that the full-scale event this is BACK this spring, set for April 9, 2022.
As per usual, our signature local chefs will showcase their mac-tastic bites along with over 20 craft beers, spirits and wines.
Bringing back perennial favorites: The Cleveland Clinic, Gourmet Guy Cafe, Hatfield's Goode Grub, Nuevo Modern Mexican & Tequila Bar, SOL, and more. Three local celebrity judges and YOU will decide who wins the the ultimate title in comfort food of Cleveland’s “Best Mac 'n' Cheese” at The Mac 'n' Cheese Throwdown.
Presented by FirstEnergy & SMART Local 33, the Mac 'n' Cheese Throwdown celebrates the rise of the Cleveland food scene, highlighting numerous Cleveland food trucks. The Mac 'n' Cheese Throwdown also is a fundraiser for W.A.G.S. 4 Kids, a local 501(c)(3) Non-Profit.
Live Music and Mac -
A Winning Combination!
Meet Our Celebrity Judges
Boss Chick N Beer
Heather Doeberling realized she had a love for smoked meats while she worked as a young chef in the ’90s in various Texas border towns. “There’s a lot of barbecue influence there, and you really learn a lot about how to treat meat and respect the ingredients,” says Doeberling. That love for simple ingredients followed her to Northeast Ohio when she opened Tex-Mex hot spot Boca Loca Burrito Factory in 2012, followed by Boss Chick N Beer six years later in Berea. At Boss Chick N Beer, she’s become known for her chicken wings, which use two secret spice blends and a unique cooking technique. The results are so delicious and flavorful the crisp wings never need sauce. “I get my biggest inspiration from keeping it so simple and seasoning things in such a way that it can almost not be recreated,” she says.
*Boss can now be found in 3 locations: Berea, Bay Village & Seven Hills! MUST try!
Cleveland Scene Magazine
Old Brooklyn Cheese Company
Michael's background has been in the restaurant industry for the past 27 years. He graduated culinary school in Florida. Worked in a few popular restaurants in Cleveland for a few years, before heading to Europe. Working as an Executive Chef in London for 16 years gave him the opportunities to experience new and traditional culinary adventures.
His love and appreciation of cheeses came from spending time at Neals Yard Dairy, in Covent Garden, London. Many of his shift breaks were spent in the small original shop. " the first time I walked into NYD, my senses went into overload. The smell of all of the cheeses sitting out. I will never forget the aroma. Heaven."
From that day forward, Michael began a journey to discover the 'old world' ways of making food. Every holiday would become a hands on education. Pressing olives to make olive oil in Baena, Spain. Pulling the heavy curds from the copper vats to make Parmigiano reggiano. Making chorizo sausages at a friends family farm. Begging every cheese shop in Paris to let me into their aging cellars. Walking through the fields of wandering Iberico pigs and tasting the acorns that they feed on.
People's Choice Judge