When culinary worlds collide – Peking Duck Mac and Cheese at New World Bistro Bar

Mashed potatoes aside, mac and cheese is the ultimate comfort food in my world. When I make it at home, I consider it an emptying-of-the-cheese -drawer exercise, which makes me feel warm and fuzzy in multiple ways. (I hate wasting food.) The randomness of the cheese selections means it may never quite taste exactly the same twice, but believe me, it’s always good.

While consistency may not be my personal strength, chef Ric Orlando has been hitting it out of the proverbial ballpark for decades. I can’t think of another person (except maybe Dimitrios at City Beer Hall) who has so successfully merged seemingly disparate cuisines into fantastic and memorable dishes. Thai and Italian? IRC’s done that. Traditional dish with an ingredients twist? Of course!

For the recently held Mac & Cheese Bake Off at Keegan Ales, Ric combined two of my favorite dishes – Peking Duck and Mac & Cheese into a dynamite skillet of deliciousness. I dropped in on Tuesday night to sample the dish and was very happy to have had the opportunity to make a meal out of this small plate which satisfied two cravings with each forkful. Three, if you count bullshitting with Nick at the bar.

Served piping hot in a cast iron vessel, the plate was a delight of creamy, crunchy goodness with lovely and tender slices of duck hidden beneath toothsome noodles, mung bean sprouts and chopped scallions. There were also swirls of hoisin (plum?) sauce and gorgeous buttery breadcrumbs, making this a perfect marriage of many flavors taken from two very different and individual cuisines.

The dish was a special Tuesday, (3/3/20), so call ahead or check NWBB’s website for availability. At $12 it was a bargain, paired with a glass of wine it was a meal. Can’t get enough of Mac and Cheese in all its glory?   Here’s your chance to sample more delectable variations this weekend – and raise some $$ for a good cause.

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