Sometimes there comes a point when you have to make some sacrifices. This is one of those times. All of us here at Nomad have had an awesome time feeding #YEG for the last three seasons. But, we’re moving on to bigger things. If you don’t already know, we are opening a restaurant, Woodwork, with The Volstead Act. We are so excited about this. Things are coming along really nicely and we’re on track for a late summer / early fall opening.
Thanks to all of our awesome customers who have made this transition possible. We love you.
Also, here is an abbreviated version of our mac n cheese recipe to say thank you (serves 40, imperial v metric ):
2 KG dry macaroni
10 oz unsalted butter
10 oz ap flour
1.5 teasp cayenne
1.5 teasp mustard powder
4 qt whole milk
2 cups dry white wine
2 kg shredded gouda
Boil macaroni for 5 minutes, shock in cold water, drain macaroni, set aside
melt butter in large, heavy sauce pan
add flour and spices and make a roux
cook on low-med heat for 5 minutes, careful not to brown roux
add white wine to roux and thicken
slowly add milk while whisking and bring to a simmer
once sauce has thickened, add cheese and stir until melted
combine sauce and macaroni, season to taste with salt and acid
bake mac and cheese mixture at 400f until temp is 165f
Over and out. It’s been real.