JACKSONVILLE, Fla. -- Chriss Brown owns 927 Events, a catering company and event venue in downtown Jacksonville.
She's been a chef for 12 years, and clearly has a passion for using local products in her cooking.
For one, Bold City Brewery beer is the secret ingredient in some of her recipes.
When she can, she chooses local. When she can't, she said she always chooses natural.
As you can imagine, she does not keep Velveeta in her kitchen.
"No I don't," she said bluntly, with a stern pause.
"I don't want to serve orange number whatever food coloring to people," she finally finished.
So when asked about her opinion of the Velveeta shortage:
"My first thought was, 'gee, people are going to have to make something instead of buying it," she said laughing.
But Chef Chriss isn't the kind to make a bold statement like that and not back it up. She was more than happy to show us her exact recipe for her company's cheese dip.
Here's a look, just in case the Velveeta shortage is actually a thing and you need help with your snacking plans:
2 tablespoons butter
2 tablespoons all-purpose flour
1 flat Dukes Cold Nose Brown Ale from Bold City Brewery (Substitute Milk or Cream for traditional Queso).
8 -10 ounces cheese of choice, cheddar or smoked gouda work great
1/2 teaspoon salt
The base of this dip is a blonde roux (cooked flour and butter), instead of the tradition ingredient of milk or cream, I use Dukes Cold Nose brown ale. This will give you a good deep flavor
Start by putting a medium pot over medium heat. Melt the butter add the garlic stir around for 30 seconds and then whisk in the flour until it's smooth. It will bubble and start to turn a light tan color after a few minutes which means it's ready for the Duke's.
** make sure your beer is flat**
*In case you just bought the beer on the way home, pour it in a large bowl and stir quickly with a wisk. This will remove carbonation.
Add your cheese and continue to stir until melted, keep burner on low and beer flavor will dissipate.
Now add whatever you like, jalapeños, onions or even roasted red peppers.
Stir and serve.
First Coast News