Get Ready For Chefs To Compete In Mac-Off Monday

To honor Martin Luther King's "Day of Service," on Monday, Jan. 17, chefs will meet in Collingswood and compete to create the most wildly unique take on a traditional dish—macaroni and cheese.

The borough will host Monday's Mac-Off—which will be held at the Community Center, 30 West Collings Ave., from 6 to 8 p.m.—to benefit Food Bank of South Jersey.

The Food Bank is a nonprofit center that distributes food and offers perishable and shelf-stable food items to over 100,000 South Jersey children, adults and seniors who are at-risk for hunger—that's equivalent to 84 million meals since the organization was established in 1985.

"Many people don't realize what a nutrient-rich dish macaroni and cheese is," said Food Bank of South Jersey Nutritionist Liz Gartlan. "When made properly, it's high in dairy-rich calcium, which is great for bones and teeth."

Competing local chefs will leave their restaurants in the borough Monday to converge nutritious creations.

2011's annual competition will have Mac-Off chefs featuring American, Italian, French, Cuban, Indian, Mexican and other ethnic twists on the dish.

The yearly event was even started by a local chef—Mark Smith, whose reign lies in the kitchen of Collingswood restaurant Tortilla Press. In 2010, Smith held the competition inside the Pennsauken-based Tortilla Press Cantina—and its turnout was enormous.

"I think the public was surprised at how many variations of mac and cheese are possible—with a little imagination," said Smith of last year's event.

And according to Smith, those attending the Mac-Off can look forward to sampling each chef's rendition of the dish. Recipes of each variation will also be available. 

And guests' enjoyment is just an added bonus to the goal Mac-Off event organizers are striving for.

"Partnering with the Food Bank (of South Jersey) came naturally. The chefs and the Food Bank are both interested in the same things: feeding hungry people and using our talents to create nutritious, good food," said Smith.

Nutritionist Gartlan said the Mac-Off only highlights the Food Bank's goals.

"For several years now, we've been orienting ourselves toward nutrition education: teaching children and adults how to evaluate food and shop for it wisely, and then to cook it at home to derive the healthiest results," said Gartlan of Food Bank efforts. "It's so appropriate to have these talented chefs join us to show how easy healthy cooking can be."

This year's Mac-Off will feature chefs of participating local restaurants, including Mark Smith of The Tortilla Press & Tortilla Press Cantina, Jim Malaby of blueplate, Alex Capasso of West Side Gravy, Pedro Reyes of Casona, Alfred Fischioni of That’s Amore, Aaron Ceasar of The Pop Shop, Jimmy Marino of Bistro di Marino, Rakesh Ramola of Inde Blue and Joe Palombo of Mirabella Cafe.

Entry fees to Monday's Mac-Off are $10 per adult and $4 per child (12 years old or younger). The fee covers tasting—and re-tasting—the chefs' macaroni and cheese creations.

For more information and event details, contact the Food Bank of South Jersey at (856) 662-4884, ext. 133. More information about the Food Bank can be found on the organization's website.

To anyone planning on attending Monday's Mac-Off, Food Bank nutritionist Gartlan has a message.

"All we can say is, come ready to be amazed at the many ways you can serve macaroni-and-cheese," she said. "And also: come hungry."