LUMP CRAB MACARONI & CHEESE

With Apollo Grill Executive Chef Alice Schneck

Alice Schneck EXECUTIVE CHEF

Alice Schneck says her journey to becoming the executive chef at the Apollo Grill began when she was around 15 years old and started working in the food industry. “At 18, I entered my first real kitchen and fell in love. It was an environment I thrived in,” she shares. “I loved the atmosphere of the kitchen—the hustle, attention to detail, that there was always something to do, the ability to create a dish from simple ingredients.” Following that job, Schneck honed her skills and her passion in the culinary program at Northampton Community College.

“I believe I first started at the Apollo in 2010 or 2011, left for a short while and came back in 2012 until about 2017,” Schneck shares. She returned in 2019. “Third time is the charm.”

The lump crab macaroni and cheese recipe featured here is a popular order off the Apollo Grill menu. At the restaurant, she recommends pairing the dish with their Sonoma-Cutrer Chardonnay, which complements the creaminess of the dish, or their Italian pinot grigio, which will cut through the creaminess a bit.

Schneck’s advice to readers, which she says only applies to cooking, not baking, is to not be afraid to stray from the original recipe. “After you make it once, put your own twist on it and have fun.”

When cooking at home, Schneck says she keeps things super simple. “With a new baby and a full schedule, my wife and I have turned into a grab-andgo meal prep family. I make a mean breakfast sandwich most mornings,” she shares. “When cooking for family and friends, my go-to is to make a roast pork for tacos, over rice or for sandwiches.”

85 W. Broad St., Bethlehem 610.865.9600 | apollogrill.com