In Coeur d'Alene, 'everybody loves mac and cheese'
BILL BULEY | Hagadone News Network | UPDATED 11 months, 2 weeks AGO
One of the entries in a previous Mac and Cheese Festival in Coeur d'Alene.
Photo courtesy Coeur d'Alene Downtown Association
Bill Buley covers the city of Coeur d'Alene for the Coeur d’Alene Press. He has worked here since January 2020, after spending seven years on Kauai as editor-in-chief of The Garden Island newspaper. He enjoys running. | January 16, 2025 1:06 AM
The 2,000 tickets for this weekend’s Mac and Cheese Festival in downtown Coeur d’Alene are long gone.
If you’re still hoping to go, there’s a waiting list, but don’t hold your breath. It had more than 500 names as of Wednesday.
And demand comes from near and far. Visitors from 11 states are traveling to Coeur d’Alene just so they can eat macaroni and cheese.
Who knew such a simple dish would be so popular on a cold day in January?
“It's been a hit from the start,” said Emily Boyd, executive director of the Coeur d’Alene Downtown Association. “It’s bigger and better each year.”
But why? Aren’t we just talking about macaroni and cheese?
Boyd believes there are a few factors.
One, mac and cheese is a childhood favorite, a classic comfort food that brings back good memories.
Two, it’s something different that brings cheer to a dreary time of year in North Idaho.
And three, perhaps more important, “awesome chefs” who put their own spin on mac and cheese and turn it into a dish worthy of a five-star restaurant.
“It generates a lot of excitement,” Boyd said.
The Coeur d’Alene Downtown Association's Mac and Cheese Festival, in its seventh year, is from noon to 6 p.m. Saturday. It will feature more than 20 locally renowned chefs at tasting locations throughout downtown.
“The festival has garnered a reputation as one of Coeur d'Alene's most popular culinary events where participants can indulge in a variety of mac and cheese creations alongside a paired craft beverage option,” a press release said.
Chefs will be vying for the Golden Noodle Award and People’s Choice Trophy. The lineup includes:
Edward Bartkowiak (Anthony’s): Combining seafood with creative flavors.
Nick Bokarica (Mac Daddy’s): Specializing in over 14 varieties of mac and cheese.
Vincent Fong (Hula Pot): Fusing Hawaiian BBQ and unique spice blends.
CJ Lopp (Vine & Olive): Pairing European-inspired small plates with Northwest flair.
Other chefs are from establishments like Bardenay Restaurant & Distillery, Olive's Pastry & Pies, Seasons of Coeur d'Alene, Sweet Lou’s, Steam Plant Restaurant and Brew Pub and The Snake Pit.
Judges for the Golden Noodle Award have credentials that are equally impressive. They are:
Aaron Fish, executive head chef of the Eat Good Group and former Chopped participant.
Keith Boe, founder of North Idaho Cuisine and North Idaho Life, chef and restaurateur.
Kris Kilduff, professional food writer and critic, contributor of Eater.com.
Larry Phelps, former two-time Mac and Cheese Festival People’s Choice Trophy recipient and touring chef for Pink, Tyler Childers, Korn and Pearl Jam.
Ryan ‘Mac’: Two-time Golden Noodle Award recipient and current Restaurant Consultant for Sysco Foods.
Mark Robitaille, executive director of the Coeur d’Alene Convention and Visitors Bureau.
Boyd said as the festival has earned more recognition locally and regionally, it has attracted top chefs and judges.
“The festival is gaining traction,” she said. “It’s just going to a higher level.”
Boyd said they are in talks about expanding the Mac and Cheese Festival.
“We're pretty much at capacity,” she said.
Tickets went quickly. They ranged from $20 for kids, $45 for mac and cheese and beer, and $75 for VIP, which includes exclusive tasting options.
Big Five passes that get you into Mac and Cheese Festival, Chocolate Affair, Winefest, Brewfest and Oktoberfest for $220 are still available.
The Mac and Cheese Festival is a treat for the economy, as well.
Boyd said an economic impact study showed that it generated $110,000 for hotels, $90,000 for restaurants, $62,000 for downtown retailers and $22,000 in transportation.
“It's interesting that the restaurants still do really well,” Boyd said.
Chef Ken Glessner of Bardenay Restaurant and Distillery will be at Woops bakery for the festival. He enjoys networking and competing with other chefs and is looking forward to showcasing what he’s been working on for the festival.
His creation involves shredded smoked chicken, fire-roasted peppers and caramelized onions. And, of course, mac and cheese.
“I'm going for creativity points this year,” he said.
Glessner said he knows why festival tickets are hard to come by, and it should be pretty obvious.
“Everybody loves mac and cheese,” he said.
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