Tomorrow, as so often, two of my greatest loves--New Orleans and the absurd--will come together in good cause.
At high noon, in Fulton Square, celebrated New Orleans chef John Folse (who?) will attempt to shatter all records and create, yes, the world's largest mac and cheese.
Armed with cheddar from Cabot in Vermont, milk from New Orleans' own Brown's ("Smooth as Velvet") and one ginormous cast iron skillet, Folse is so confident he'll capture the creamy crown, he has invited staff from the Guinness Book of World Records to weigh, measure and certify the planet's new top cassarole.