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What are your Menu Favorites?

As many of you already know our menu changes often and consists of local fresh goodies. We love incorporating seasonal finds and customer’s favorites into our creations. We would love to know what Cru favorites you’d like to see on the Menu in 2013!

Need some inspiration? Try one of our favorites, the famous Cru Café Four Cheese Mac.
Chef John Zucker is even sharing the recipe!

Cru Café Four Cheese Macaroni

2 qt Heavy Cream (reduced in half)
1 lb Pasta (we use orecchiette)
1 cup Pepper Jack (hand grated)1 cup Aged Cheddar (hand grated)
1 cup Fontina (hand grated)
1 cup Mozzarella Cheese (hand grated)
1/4 cup Olive Oil

FOR FINAL COOKING

1/2 cup Pepper Jack (hand grated)
1/2 cup Aged Cheddar (hand grated)
1/2cup Fontina (hand grated)
1/2 cup Mozzarella Cheese (hand grated)
Salt and pepper
Preheat oven to 375 degrees

Reduce cream slowly in half in a medium size sauce pan. Cook the pasta in salted water el dente. Cool down rapidly in cold water then drain all excess water. Coat the pasta lightly in Olive Oil to prevent sticking. Set aside. Grate all the cheeses by hand keeping them separate. It is important to grate all the cheese by hand. Pre-bought grated cheese tends to have corn starch added to the cheese. This will change the texture of your final product. When the cream is reduced whisk in the cheeses, (all one cup cheeses), under a low heat until fully melted. Set aside off the heat. Add together in a big mixing bowl the rest of the cheese, pasta and cheese sauce. Add salt and pepper to taste and mix very well without breaking up the pasta. Add final ingredients to a casserole pan and bake at 375 degrees until lightly brown on top.

Share with us some of your favorites and stop on by in the New Year to see when it may pop up on the menu! Happy Holidays and Happy New Year to all! 

3 replies
  1. Mary Schleier
    Mary Schleier says:

    For 2013 I would like to see more seafood. SHRIMP!!! Its right off the docks and you can give the customers more for basically a cheaper price. Also fish from the Charleston waters. Agaim right from the dockside! You may actually save cost since it really doesn’t need much seasonings, fish as well.
    !
    Mary

    Reply

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  1. […] My favorite part about it is that Chef John Zucker made his recipe publicly available, so you can make it at home if you’re so […]

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