Good Eats and Fun at the Fire and Ice Festival in Rochester

Sunday is the final day to enjoy the Fire and Ice Festival in downtown Rochester. 

Chef Tom Stebbins of the Rochester  Mills Beer Co. and Kristi Trevarrow of the Rochester Downtown Development Authority visited Fox 2 to discuss the festival, and Stebbins shared recipes from some of their signature dishes.

Creamy Mac N' Cheese

  • 3 cups cooked Cavatappi Pasta(Corkscrew) - Cook following package directions
  • 4 T. Butter 
  • 8T All-Purpose Flour
  • 4 cups Whole Milk
  • 2 cups Shredded Cheddar
  • 1 Cup Shredded Swiss
  • 6 slices American Cheese
  • ½ Cup Grated Parmesan 
  • ¼ Cup Coarse Bread Crumb
  • 1T Tabasco
  • Salt and Pepper to Taste
Pre-heat oven to 375 degrees.
In a medium saucepan melt butter over medium heat, once butter is completely melted add flour and stir with wire whip to form a paste (Roux). Cook roux over medium heat for 3 minutes. Slowly add milk to roux, add a few tablespoons at a time mix thoroughly after each milk addition, do not add milk too fast as this will cause lumps. Once milk is completely added to roux bring to a boil then reduce heat to low. Add American, Swiss and cheddar cheeses, stir until completely melted if cheese sauce is to thick add a little milk to thin, season with salt and pepper to taste. In a large bowl combine cooked pasta and cheese sauce mix well, pour into a 13x9 baking dish, in a small bowl combine bread crumbs and parmesan top mac n cheese with the breadcrumb mixture, bake uncovered for 15 minutes or until lightly brown on top. 


Bean and Sausage Soup
  • 2 cups Dry Great Northern Beans
  • 4 Stalks of Celery - Medium Diced
  • 1 Medium Yellow Onion - Medium Diced
  • 5 Carrots - Peeled and Medium Diced
  • 2T Chopped Garlic
  • 1 Pound Bacon cut into large pieces
  • 1 Pound Smoked Sausage (or Kielbasa) - Cut into 1/2" Pieces
  • 4 Cups Chicken Stock
  • 4 cups Vegetable Stock
  • 1 t. White Pepper
  • 1 t. Dried Oregano
  • ½ t. Dried Basil
Place beans in a large pot and cover with cold water an inch above the beans, bring to a boil then reduce to a simmer and cook 3 hours or until beans are 90% cooked. They should be soft with a slight crunch in the center. Drain and set aside.
In a large soup pot cook bacon over medium high heat, cook until bacon starts to turn brown, drain off half of the rendered bacon fat and add celery, onion, carrots and garlic, continuing to cook on medium high heat sauté until the vegetable start to brown but do not caramelize. Reduce to medium heat add sausage and cook another 5 minutes. Add chicken and vegetable stocks, the cooked beans, white pepper, oregano and basil. Bring to a boil then reduce to a simmer and cook for 45-60 minutes, the soup will be done when the beans have finished cooking which will thicken the soup to desired consistency.  
Click here for more information about the festival, and here to learn more about the restaurant.
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