B’s Cracklin’ Barbecue in Riverside is hosting a 50-seat, dinner collaboration between Kevin Mobley of Anna Bell’s Mac and Cheese and Candice Reynolds of Red Queen Tarts at 6 p.m. on Monday, November 12. Each dinner guest gets two tarts and a pound of macaroni and cheese. Tarts are served Pop-Tart-style, and are filled with port poached pear and maple pecan. Prosecco and cocktails will be available for purchase.
Red Queen Tarts built up a cult following at Peachtree Farmers Market, where Reynolds offered her flaky, buttery treats for sale on Saturdays. She took a hiatus from the tart business five years ago after giving birth to her first child.
Mobley, a software engineer, spent 15 years perfecting his great-grandmother Anna Bell’s mac and cheese recipe. “I grew up in a small town in Virginia and spent a lot of time with my great-grandmother, who was an amazing cook,” Mobley says. “I grew up with a certain style of baked macaroni and cheese, and I always wanted to make the mac and cheese I grew up with.”
For Mobley, this means only using organic ingredients and English cheddar cheese in his mac and cheese.
As for why he chose to collaborate with Reynolds on the B’s Cracklin’ dinner, Mobley says he and Reynolds see eye-to-eye on why good ingredients matter, “She cuts no corners. We’re both from the South, and she uses heirloom flours, organic cream, and as much as she can source locally.”
In addition to Monday’s pop-up, the pair will be collaborating again at Peachtree Road Farmers Market, Saturday, November 17.
Tickets are $19.95 per person. B’s Cracklin’ Barbecue, Monday, November 12, 6 p.m.