If you are looking for comfort food as the colder, wetter weather sets in, Steve Quigg, chef/owner of The Kitchen at the Imperial, has a winner: Crab and House Smoked Ham Mac and Cheese.
He starts with a base of Montamore Cheese, a sweet, creamy, fruity cheese known for its tangy bite, made by the Sartori family of Wisconsin in the traditions of their hometown of Valdastico, in northwestern Italy.
Quigg adds ham that he smokes on site – slow and to perfection. And its loaded with lump crab meat.
The dish has sweet and savory flavors that provide an incredibly satisfying experience.
Looking for a libation to pair? Consider a white wine such as Chardonnay or a light red such as Pinot Noir or a Lumbrusco. Porters or pale ales also compliment. This writer believes an Imperial pint of Guinness goes best.
The Kitchen at the Imperial is open all week for dinner service from 5 p.m. to 9 p.m. In addition, Lunch is served Friday and Saturday starting at 11:30 a.m. Sunday Brunch starts at 10 a.m. with the Kitchen’s Bloody Mary and Mimosa Bar.