Fall 2013 Online Extra

melt

Alumnus’ ode to mac and cheese wows critics, is focus of Sacramento "book-tasting"

An update from our Farm-to-Fork panel

You might know Sac State alumnus Garrett McCord ’11 (Composition) from his popular blog Vanilla Garlic or as a key contributor to Sac State Magazine’s farm-to-fork panel in our “A Fresh Take on Food” issue.  Now he’s the center of talk around macaroni and cheese.

McCord’s Melt: The Art of Macaroni & Cheese, a cookbook he co-authored with Stephanie Stiavetti, debuted on shelves in late October. On Sunday, Nov. 24, McCord will be on hand for a tasting reception and book signing at Taylor’s Kitchen in Sacramento.

Since the launch, recipes from Melt and interviews about the book’s development have been mentioned on food blogs and other media outlets.

“To say this is a macaroni and cheese bible is an understatement,” said blogger and star of The Pioneer Woman, Ree Drummond, in her post praising the cookbook.

“The recipes here range from simple to complex, ingredients range from basic to extraordinary,” said restaurant critic Blair Anthony Robertson in a review of Melt in The Sacramento Bee. “You will not be bored.”

McCord says he hopes that when readers try out the recipes they can find something beyond macaroni and cheese—he wants them to develop a familiarity with artisan cheeses rather than be intimidated by them.

He says he doesn’t have an ultimate favorite macaroni and cheese dish of the ones in Melt because his preferences continually change depending on the situation or the season. Currently, the pumpkin stuffed with fontina, sausage and pasta recipe is McCord’s favorite because of all the pumpkins coming out at farmers markets.

In the Sac State Magazine discussion which took place in the lead up to Farm-to-Fork Week, McCord mentioned his writing focuses on using ingredients local to the Sacramento area and how the “foodie” movement has become more accessible.

“A good cheese store like Taylor’s (Kitchen) or Whole Foods will let you try before you buy,” McCord says.

McCord and Stiavetti toured Oakland, Los Angeles and Seattle for release and signing parties before making their way back to Sacramento Nov. 24 for the Taylor’s Kitchen event.

Since the launch, recipes from Melt and interviews about the book’s development have been mentioned on food blogs and other media outlets.

“To say this is a macaroni and cheese bible is an understatement,” said blogger and star of The Pioneer Woman, Ree Drummond, in her post praising the cookbook.

“The recipes here range from simple to complex, ingredients range from basic to extraordinary,” said restaurant critic Blair Anthony Robertson in a review of Melt in The Sacramento Bee. “You will not be bored.”

McCord says he hopes that when readers try out the recipes they can find something beyond macaroni and cheese—he wants them to develop a familiarity with artisan cheeses rather than be intimidated by them.

He says he doesn’t have an ultimate favorite macaroni and cheese dish of the ones in Melt because his preferences continually change depending on the situation or the season. Currently, the pumpkin stuffed with fontina, sausage and pasta recipe is McCord’s favorite because of all the pumpkins coming out at farmers markets.

In the Sac State Magazine discussion which took place in the lead up to Farm-to-Fork Week, McCord mentioned his writing focuses on using ingredients local to the Sacramento area and how the “foodie” movement has become more accessible.

“A good cheese store like Taylor’s (Kitchen) or Whole Foods will let you try before you buy,” McCord says.

McCord and Stiavetti toured Oakland, Los Angeles and Seattle for release and signing parties before making their way back to Sacramento Nov. 24 for the Taylor’s Kitchen event.

Contributed by Journalism Major Sammie Thach