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The Tipsy Boar's Lobster Mac 'n' Cheese. You can do it at home. Seriously.

National gourmet macaroni and cheese month is now behind us, but it doesn't mean we have to return to eating those irradiated looking cheese sauces and powders you find lining grocery aisle shelves.

Your basic cheese sauce is cheap, easy and quick to make. It can be as thick or as thin as you like, and because you choose the cheese the sky is basically the limit. Hello blue cheese sauce with bacon.

See also:
- The Tipsy Boar: The Sardellis Roll the Dice on a Hollywood Gastropub
- Slideshow:The Tipsy Boar in Hollywood

After the jump we'll show you how to make your own basic roux and reveal the Tipsy Boar's Lobster Mac 'n' Cheese recipe.

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Dada

Chef Bruce Feingold.

Bruce Feingold's first job was in a bakery, washing dishes and decorating cookies with sprinkles and frosting. Little did he know it would lead to a future career in one of South Florida's most beloved restaurants situated in a historic home on the outskirts of downtown Delray Beach.

A New Jersey native, Feingold began cooking at an early age -- just 17 -- a graduate of the Culinary Institute of America in Hyde Park, New York. Fate brought him to Florida, when -- just three weeks before he graduated -- a friend called from Palm Beach. A month later he was working at The Colony Hotel on Palm Beach Island, where he cut his teeth at the resort's high-end steak house.

Today, Feingold is best known as the executive chef and part owner of Dada, the popular Delray Beach restaurant with an anti-establishment flare and cult-like following. Here waiters serve up some of the best food in town, while the bar whips up the area's finest mojitos.

Clean Plate Charlie had a chance to speak with Feingold about how he and his team built one of South Florida's most iconic restaurants.

See Also:
-- Best Places to Order a Mojito in South Florida
-- Dada Executive Chef to Bring Back Popular Wine Pairing Dinners

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Photo courtesy Yellow Green Farmer's Market.

Charolette and Ellis Moore.

Charolette and Ellis Moore moved to South Florida about eight years ago, when a new job tempted Ellis away from his native New Orleans. They intended to return to the Big Easy, then Hurricane Katrina hit, flooding vast swaths of the city.

"After that all of our plans changed," Ellis said.

Charolette long had a side business putting together gift baskets stuffed with rich New Orleans pasties, pies and cookies. She was also, as Ellis said, "one hell of a cook."

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Christine Capozziello

Thasos.

After opening just three and a half months ago along East Oakland Park Blvd. a block away from the ocean, Thasos Greek Taverna has changed up its top toque.

Gone is William D'Auvray who opened the upscale Greek eatery with chef/consultant Giorgio Bakapsias. Both were from North Carolina. In their place comes Brian Cantrell, former head chef of Emeril's on South Beach and A Fish Called Avalon.

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Steak 954

Updated at 10:48 p.m. to include comment from Steak 954 spokesman Chad FabrikantMore »

Congratulations, Amanda Jemini! You've just won Miss Hooters International -- now hurry up, cash your $50,000 check, go home, and get ready. You've got a flight in the morning to Las Vegas, where you'll be attending an event for the next few days. Oh, and make sure you get a pedicure, manicure, have your hair done, and maybe go tanning. Hope you know a lot about makeup too. But don't worry -- you'll have time to (or should we say, you better) hit the gym in between flights, because then you're headed off to Texas for the Miss Hooters Calendar shoot. More »

The author (in sailor hat) with O-B House chef Ted Inserra.

​Part of my job (and obsession) is eating at restaurants. While taking pictures of food, interviewing chefs, and dissecting menus, there was one restaurant position that I was always curious about -- the server.

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​Between her Latin-fused Food Network show Viva Daisy! and book signings, Daisy Martinez is a busy woman.

Just two weeks after graduating from the French Culinary Institute, she landed a gig with PBS' Lidia's Italian-American Kitchen as a prep-kitchen chef.

A meeting with Rachael Ray and a cruise ship invitation later and now she's part of Celebrity Cruise Lines' Savor Your Destination initiative. Each cruise features a

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