Fried Tomato Basil Mac and Cheese Balls with Tomato Soup, Mini Beef Wellington
Since taking over as chef at Alloy Kitchen at Titan Hollow just two months ago, Tony Caracillo has been on a bit of a winning streak. In April, he and his team brought home the “Most Original” award at the inaugural State College Mac & Cheese Festival. The winning dish was a sundried tomato basil mac and cheese, and if you missed it at that event, Chef Tony’s got you covered.
“We went ahead and used that concept and made fried mac and cheese balls for Restaurant Week,” he says. “Plus tomato basil soup for dipping.”
Another winner was the mini beef Wellington, originally created for a fundraising event hosted at Titan Events. Chef Tony says it was his first event as the new chef and he’s excited to bring this dish to a wider audience for Restaurant Week.
He wants to build on the past success of the Bellefonte eatery and cidery, and his focus is on keeping it simple and reflecting the flavors of the ingredients. We can’t wait to see where he goes from here!
