Opening Alert: Mac-o-licious in Valley Village
by: guest blogger @iam_robot
The wait is over! Mac-n-cheese extraordinaire Kelly Chapman is finally doling out cheesy, gooey pans of gourmet macaroni and cheese from her humble little store in Valley Village. Riding the success of recent television appearance on CNBC’s Restaurant Start Up, Kelly is one of the very few food truck entrepreneurs who are able to turn profits of the food truck into a brick and mortar establishment. As a fellow entrepreneur, I admire her dedication.
The wait is over! Mac-n-cheese extraordinaire Kelly Chapman is finally doling out cheesy, gooey pans of gourmet macaroni and cheese from her humble little store in Valley Village. Riding the success of recent television appearance on CNBC’s Restaurant Start Up, Kelly is one of the very few food truck entrepreneurs who are able to turn profits of the food truck into a brick and mortar establishment. As a fellow entrepreneur, I admire her dedication.
The Trinity (Left to Right): Original Southern Mac, American
Mac with Asparagus & Bacon, Frous Frous Crab Mac
While I love Kelly’s traditional mac-n-cheese, I am amazed
how much customization can go into the bowl. In a way, Kelly’s Mac and Cheese offering
is genre bending – inspired by culture, tradition, grandma recipe, and boundless
imagination. To begin, you can have her 5 cheese Mac, which is topped with Asiago, Fontina, Gruyere, Parmesan and Cheddar. Then you
can add on premium ingredients like black truffle, hot dog, or applewood-smoked
bacon. Or if you’re a seafood lover, definitely try their new menu called as
the Frous Frous, filled generously with blue crab claw or lobster meat. I had
mine customized with Middle Eastern 7 spice and tons of Ghost Pepper. I also
thought the American Mac was a firework of taste and sensation – crispy top
cheese adorned with salty bits of bacon and crunchy asparagus.