You asked for it!

Posted on Apr 19, 2011 | 3 comments

Megan Gordon, always smiling over a pot of mac and cheese.

Megan Gordon, always smiling over a pot of mac and cheese.

We get lots of emails. And phone calls, facebook messages, tweets and even letters. You’ve got questions – that much is clear – and we want to give you answers. So here we go. Responses to your most frequently asked questions. If we’ve missed something, leave a comment and let us know! We’d hate to leave you hanging…

I really love your mac and cheese, but how come you don’t bake it?
Ah, a common misconception! We do bake our mac and cheeses. You can get any of our macs baked in our super high-powered oven with a crispy panko crust – all you have to do is ask. We decided to make the crispy breadcrumbs an add-on because during our recipe testing we discovered that there are lots of people out there who like their macs creamy.

Trailer mac with a side of minty peas

Trailer mac with a side of minty peas

I have celiac disease, and I gotta know – how do you make your macs gluten-free, and why can’t I eat your vegan mac?
Here’s the deal. Our gluten-free macs are made with either quinoa or brown rice pasta and a béchamel sauce made with tapioca flour. Our entire kitchen staff is extremely careful when making the gluten-free macs to ensure they don’t get contaminated.

Our vegan mac has soy sauce in it, and soy sauce has gluten. We know there are other products out there like tarmari and gluten-free soy sauce, but at the moment we can’t find any from our distributors. We’re working on it though, so keep a lookout!

Are these just rumors, or are you really adding non mac and cheese items to the menu?
Nope, those aren’t rumors you’re hearing–but we want to be super-clear that our biggest priority will always be our one true love: mac + cheese. Though 90% of Homeroom’s menu will always be dedicated to the best food on earth, we do want to have just a few things for the crazy people who may not want to eat mac and cheese every day, but who do want to eat at Homeroom  We’ve got some great home recipes we’re excited to add in for lunch and brunch (think homemade biscuits and crispy BLTs).   Changes are coming soon, so keep a look out on our facebook page. You’ll see the announcement there first.
Your succulent wall is so cool – how do you water it?
Using a good old fashioned spray bottle. Our 3 foot by 4 foot wall takes a lot of water, and about a full hour of our time to fully soak. It weighs about 200 pounds, so we can’t take it down to water it. And it’s a living thing, so we’re constantly pruning, replanting and caring for it.

Tomas Torres-Tarver, the youngest of our kitchen crew.

Psst… Who’s the young kid back there in the kitchen? Is he old enough to be working here?
We get this all the time! And yes, he is. That’s Tomas. Tomas was number 98 out of 125 people we interviewed for our opening staff, and because of his passion and enthusiasm, we knew right away that we wanted to hire him. Although he started as a busser, Tomas quickly learned his way around our kitchen and is now right there on the line on our busiest nights. And by the way, he’s 20.

I heard you’re going to be on TV! When is it happening?
We are! The Cooking Channel filmed us for an episode of The United Tastes of America, hosted by Jeffrey Saad. They’re featuring our classic mac and trailer mac for a sequence that’s all about mac and cheese. It’s going to air in September sometime. We’ll let you know when we have the date.

Allison Arevalo and Erin Wade with Jeffrey Saad, host of United Tastes of America

Allison and Erin with Jeffrey Saad, host of United Tastes of America

When are you going to open another homeroom?
Are you crazy?  We barely sleep as it is.  Seriously though–we’re still only two months old, finding our feet as a restaurant, and enjoying living the dream (and occasionally the nightmare) of making one restaurant happen.  For now, our only plan is to make our homeroom the best it can possibly be.
I really want to eat at homeroom, but I don’t want to wait 2 hours for a table. What should I do?
We admit, when we first opened our wait times were pretty ridiculous. But now that we are fully staffed and have our kitchen running quickly and efficiently, are waits are much shorter. And, we have some great beers and wines available for you at the bar while you’re waiting.

So there you have it. Answers to some of the most common questions we get. But we know there’s more! Go ahead, ask a question below in the comments section, and we’ll be sure to get you an answer.

Thanks for reading! See you soon in homeroom

allison + erin

Keep tabs on homeroom: sign up for emails, join our facebook page or follow us on twitter

3 Comments

  1. V | April 20, 2011 at 3:17 pm

    Is that really Megan?

    Reply
  2. Debbie | April 27, 2011 at 4:28 pm

    Do you have ketchup yet? If not, when are you going to get it? Some of us are addicted to the ketchup/cheese combo and don’t like having to smuggle our own in.

    Reply
  3. Elena | February 13, 2012 at 1:24 am

    I know it’s pretty silly for a vegan to be into a mac and cheese restaurant, but woah, I can’t stay away. And I gotta say, I’m kinda excited about this peanut butter thing? The sandwiches and the pies. What are the chances of your breads being vegan?

    Reply

Leave a Reply