Discover Vanity Supper Club; a clever contemporary spin on a 1920's speakeasy set in a glamorous modern day supper club environment. Folklore abounds as to the nature and particulars of how speakeasy establishments carried on, and the fascination of their existence has emerged as a significant area of interest in pop culture. Vanity Supper Club elegantly blends a vintage feel with modern decor and inflections, producing an impeccably unique dining and nightlife experience unlike any other. Located at 566 South Main Street in Providence, RI, we welcome our guests through our well disguised telephone booth entrance which draws intrigue from passersby and thrill seekers alike. Once inside, an exuberant evening of sight and sound awaits; in chic modern fashion, join us as we celebrate Prohibition!
Check out the new video of Chef Andrea Leonardo from Vanity and the Thirsty Beaver on The Rhode Show!
Beer-Baked Mac and Cheese Ingredients:
1 lb. Pasta, such as large elbow pasta or shell pasta
2 Tbsp. Butter
3/4 cup Heavy Cream
3/4 cup Milk
1 cup Dark Brown or Amber Ale
8 oz. Aged Cheddar
6 oz. Gouda Cheese
2 oz. Brie Cheese
1/2 tsp. Ground Mustard
1/2 cup Grated Romano Cheese
1/2 cup Panko Break Crumbs
Salt & Pepper
1. Preheat oven to 375 degrees F.
2. Boil pasta in a heavily salted water until al dente. Drain and set aside.
3. Shred the cheddar and Gouda cheese and set aside. For the brie cheese, cut off the rind and dice into pieces.
4. In a sauce pan on medium-high heat melt butter, then add the beer and whisk. Next add the heavy cream and milk and whisk.
5. Add in the cheddar, Gouda and brie and whisk until cheese is completely melted. Lower heat and add ground mustard and 1/4 cup of romano cheese, reserve the rest for topping. Stir for about 5 minutes until thickened. Taste for salt and pepper.
6. Mix pasta and cheese sauce together and place in either casserole dish or individual crocks.
7. In a bowl, mix panko bread crumbs and remaining Romano cheese. Top pasta and bake for 25 minutes or until bubbly and golden brown.
8. Let cool slightly and enjoy.