Dr. Catherine Foote, a Lower Merion high school grad who boasts an undergraduate and medical degree from the University of Pennsylvania, is a third generation dentist.

February is National Children’s Dental Health Month. So, there is no better time to catch up with one of the Main Line’s most beloved orthodontists—Bryn Mawr’s Dr. Catherine Foote. Foote, an Ardmore native, Lower Merion grad and third generation dentist holds an undergraduate degree from The University of Pennsylvania. Dr. Foote dedicated ten years to higher education at the University of Pennsylvania where she received a Bachelor’s degree in Biology followed by a DMD degree and Certificate of Orthodontics. In her state of the art, newly renovated office across from Bryn Mawr Hospital, Dr. Foote treats both children and adults, offering traditional braces, ceramic braces, Invisalign, and take-home whitening.

Each February, the American Dental Association (ADA) sponsors National Children’s Dental Health Month to raise awareness about the importance of oral health. NCDHM messages and materials have reached millions of people in communities across the country. According to the ADA, developing good habits at an early age and scheduling regular dental visits helps children get a good start on a lifetime of healthy teeth and gums.

Each February, the American Dental Association (ADA) sponsors National Children's Dental Health Month to raise awareness about the importance of oral health.

Foote Orthodontics’ mission is to provide the highest quality orthodontic care in a comfortable and welcoming environment where patients are treated with excellence personally and clinically. Dr. Foote deals with some of the most common issues parents and prepubescent children face and she advises that the earlier a patient is seen, the better a plan can be put in place for proper care. “Interceptive orthodontics helps to take advantage of growth. By evaluating the bite when there are still baby teeth, we can deal with any issues and plan accordingly from there.”

AroundMainLine.com: What is the common age or scenario where a parent would bring a child into your practice for the first time?

Dr. Foote: The American Association of Orthodontics recommends that children be screened at the age of seven to evaluate for issues such as thumb sucking, cross bites, spacing, or crowding. Generally, between the ages of 8-10 years old is an ideal time to begin interceptive orthodontics, if necessary. This is often referred to as Phase I treatment.

AML: Thumb sucking with an older child, I would assume, is a sensitive issue. How do you approach the parent and child to deal with the habit?

Dr. Foote with her friendly staff at their renovated, state-of-the-art Bryn Mawr office. You can follow Dr. Foote on Twitter: FooteOrtho

DF: I find that thumb sucking is a very pacifying behavior for young children. I don’t think parents have to be too worried about it until it starts to affect permanent dental structure. With time, consistent thumb sucking will affect the shape of the palate and can flare the upper teeth. School age children should not be sucking their thumb all day. If that is the case, there should be an evaluation for some type of orthodontic intervention, which is typically around 7-8 years old.

AML: You are a female in a medical field primarily dominated by men. But, considering your background it’s not so surprising since you come from a big dental family and are the oldest of seven!

DF: My grandfather was a dentist, my father is an oral surgeon, as is my uncle, and two other uncles are orthodontists. That is all on my mother’s side of the family. My father’s brother is a general dentist. I was lucky enough to attend dental school at Penn with two of my cousins, and one of my brothers is in dental school now. Dentistry is a great profession, especially for women, and I am beyond lucky and blessed to be fortunate enough to do what I do!

AML: I’ve mentioned you to a few people lately, and it was evident to me you have a stellar reputation across the Main Line. What makes your practice such a success?

DF: I treat my patients as I would want to be treated. I feel like we are a very comfortable, caring office that is genuinely concerned with the best interests of the patient and giving them the attention that they need.

Dr. Foote’s office is located in the heart of Bryn Mawr on South Bryn Mawr Avenue between Lancaster Avenue and Haverford Avenue across from Bryn Mawr Hospital.

Address: 101 South Bryn Mawr Avenue, Suite 320, Bryn Mawr, PA 19010

For office hours and additional information, call 610-525-6142. Visit their website at www.footeorthodontics.com or follow them on Twitter. Dr. Foote can also be reached via email at: footeorthodontics@yahoo.com.

The area’s top culinary talent will be on hand at the Wachovia Center for Appetite for Awareness on September 30th.

You’ve probably heard the term ‘gluten-free’ by now, or, most likely know someone who is not able to include gluten in their daily diet. Celiac disease, which is an autoimmune disorder that involves intolerance for the protein found in wheat (known as gluten), affects 1 in 133 Americans. And through their annual event, an Ambler-based nonprofit is working to make Philadelphia one of the top cities in America dedicated to raising awareness and education about celiac disease.

Tonight, September 30th, the National Foundation for Celiac Awareness will hold its annual Appetite for Awareness: A Gluten-Free Cooking Spree. Top chefs and doctors will be assembled into teams at the Wachovia Center in a challenge to create the best gluten-free dish. Guests will enjoy sampling gluten-free creations from over twenty-five of the area’s preeminent restaurants, gluten-free beer, wine, and products from over fifty of the nation’s finest gluten-free vendors.

Now in its sixth year, Appetite for Awareness is the largest and most innovative educational program dedicated to the topic of celiac disease. Comcast Spectacor Chairman Ed Snider, who is a member of the NFCA Board of Directors, generously donated the use of the Wachovia Center for the event last year. Alice Bast, a celiac herself and the Executive Director and founder of NFCA, met with Snider six years ago after a personal connection led her to find out he had been hospitalized and diagnosed with celiac disease. “Ed saw the passion and energy we had with NFCA; he saw that the NIH had given us a grant. That is how the relationship started and we were off and running-we brought Jefferson and CHOP right on board with the organization. I promised Ed that we were going to change the face of this disease nationwide-right here in Philadelphia,” explained Bast.

Spearheaded by Comcast Spectacor Chairman Ed Snider, pictured center, Philadelphia’s top medical professionals and premier chefs will unite to increase awareness of celiac disease and the gluten-free lifestyle.

Last year, NFCA anticipated that they would have about 750 attendees for their first Appetite at The Wachovia Center. Over 1500 attendees enjoyed the event. Bast emphasized that Appetite is a night for foodies across the Philadelphia region to appreciate that learning about celiac disease, a serious medical and sometimes life-threatening condition, can be an enlightening experience. “We always joke with the event and say Appetite answers one of the country’s most pressing questions ‘Who has bigger egos, the chefs or the doctors?’ It always makes people stop in their tracks and think-of course we are joking! This is one competitive atmosphere. Tapping into competition is our strategy for spreading the word and making our lives better, creating collaborations, developing new relationships and educating Philadelphia and the country that we can live and thrive with celiac disease. For the chefs, they get to cook and experiment with gluten-free grains that they maybe never considered using before in their repertoire. We want everyone to walk away from the night knowing gluten-free can be delicious!”

Cooking challenges are part of the festive atmosphere expected to draw 3,000 attendees.

In conjunction with Appetite for Awareness, all participating restaurants receive training in gluten-free kitchen protocol through NFCA’s Gluten-Free Resource Education Awareness Training (GREAT) program. Philadelphia’s fabulous restaurants participating include Vetri, Osteria, Distrito, Chifa, and Little Fish. Christina Pirello, Emmy Award-winning host of the national public television series ‘Christina Cooks’, will emcee the event.

Chef Marshall Green of Café Estelle, in South Philly, is one dozens of local restaurants who will be participating this year. At Appetite for Awareness, Green will be serving a delicious potato latke bound with rice flour, a crispy potato pancake, complimented by a sliced brisket and accented with a dollop apple sauce in honor of the upcoming Hanukkah season. His current menu at Café Estelle has numerous gluten-free options for his customers. “When you are serving the public you have to take into account everyone’s different tastes, needs and dietary restrictions. We do all of our baking here in house at Café Estelle, so we are very cognizant of what our ingredients are in our dishes. Besides customers with celiac disease, we cater to any specific allergy or restriction. It’s really not difficult as a restaurant if you are using the highest quality ingredients and, as a chef, you are educated about the importance of truly serving a gluten-free menu item,” explained Green.

Due to the efforts of the NFCA, Philadelphia is now the first recognized gluten-free, celiac friendly city in the U.S.

Appetite for Awareness 2009: Wachovia Center Sept. 30th

WHEN: Wednesday, September 30th 2009, 7:00pm. – 9:30pm, VIP reception from 5:30pm-7:00pm.

WHERE: The Wachovia Center, 3601 Broad Street, Philadelphia.

WHY: Appetite for Awareness is one of the leading educational events dedicated to celiac disease. By uniting foodservice and healthcare professionals, this innovative event integrates the medical and lifestyle aspects of the disease and increases understanding of the autoimmunedisorder among these critical populations. Together, the participating doctors and chefs will expand Philadelphia’s Gluten-Free Neighborhood, first in the US, while serving as exemplary models for promoting awareness of celiac and the health of those who suffer nationwide.

HOW: Register online at www.celiaccentral.org. Admission fees are $250 VIP reception, $75 Early Bird Registration ($100 General Admission after September 1st), and $35 for students (with valid ID).

HONOREE: The NFCA will be honoring John Binswanger and his family for their leadership and support in building NFCA over the last five years.

BACKGROUND: The National Foundation for Celiac Awareness (NFCA) is a non- profit organization dedicated to raising awareness and funding for celiac disease that will advance research, education and screening amongst medical professionals, children and adults. Visit celiaccentral.org for more information.

Grand Opening: A Capacity Crowd Filled the Bakery Anxious to Test the Gluten-Free Treats.

Christine Ruggio had suffered for twenty-five years with debilitating stomach ailments, making hundreds of visits to her doctor complaining of severe pain and digestive issues. And, for twenty-five years, Ruggio was given the same diagnosis. “’You are hyper, you are in high school, so it’s stress-related. You are about to get married, you need to calm down, it is all about stress. You have IBS, you need to calm down and relax, look what you are doing to yourself! You have children now, you are getting too wound up,’” Ruggio explains. So, Ruggio’s doctor placed her on medication for IBS (Irritable Bowel Syndrome) and strictly advised her to take it easy—ensuring her the symptoms would eventually subside if she followed her prescriptions and cut back on her busy lifestyle.

But Ruggio felt that there was something more to her body’s rejection of some of the food she consumed – and finally she confronted her doctor again. “I said to him, ‘Let’s get real here. Aren’t we masking the problem and not trying to solve it? This is not going away and I’m getting worse,’” she said.

But the doctor visits continued and Ruggio’s health continued to worsen. Then, a few years ago she took a family trip to Italy, where her Italian cousin happened to be on a gluten-free diet. Everywhere they went the whole family dined on gluten-free meals, and educated Ruggio about the intolerance to wheat that had made her cousin very ill. This was the first time she had heard about a medical condition called Celiac Disease, an autoimmune intestinal disorder that affects people for life.

Yes We Can!
At Sweet Christine’s, Celiacs can elect to choose from a variety of decadent desserts.

According to a local Ambler-based company, Gluten Free Works (www.glutenfreeworks.com), Celiac Disease is an inherited, lifelong sensitivity to gluten, a protein found in the grains of wheat, barley, rye and oats. When activated by gluten, Celiac Disease becomes a digestive disorder that results in poor absorption of food nutrients, with or without digestive symptoms like pain, bloating, diarrhea or constipation.

In 2005, Ruggio hit a physical rock bottom. She even started to have neurological issues and one physician suggested it might be the early stages of Multiple Sclerosis. Then 46, Ruggio made a new appointment with a wellness doctor who had knowledge of Celiac Disease, suspecting that this might be the answer to her years of illness. “I said, ‘While we are at it, throw in a test for this condition I just learned about where your body rejects the protein in wheat–and see what happens.’” Her test came back positive. And, ever since that day, Ruggio has not touched a product containing wheat.

As a newly diagnosed celiac, Ruggio was relieved that her years of suffering with severe medical symptoms were now over, but as a food lover and cook, she found herself frustrated by the lack of great-tasting gluten-free food items on the market. Ruggio heard that most celiacs end up baking their own bread and preparing their own food at home. So, she went to work in her kitchen–experimenting with her family’s favorite recipes while attempting to keep the cookies, pizzelles and cupcakes delicious. After 110 attempts at a chocolate chip cookie recipe and hundreds of hours of taste-testing to perfect her desserts, Christine Ruggio had baked herself a business.

Fast forward three years later to the fall of 2008, and Christine Ruggio, mom to three, and a healthy and vibrant 39-year-old, is the proud owner of one of the Philadelphia region’s first gluten-free bakeries. Appropiately named Sweet Christine’s, it’s charming, quaint space is located in the heart of historic downtown Kennett Square. For the past year and a half, Ruggio had been a successful wholesaler of several gluten-free bakery items and decided that with her products gaining in popularity, it was time to open up her own retail location near her home in Bucks County.

Appealing to the growing number of children being diagnosed with food allergies was important to Ruggio as well. The U.S. Centers for Disease Control (CDC) recently released a new study entitled “Food Allergy Among U.S. Children.” This national study of 9,500 children revealed the following:

• In 2007, approximately 3 million children under 18 (3.9%) had a food allergy
• From 1997 to 2007, the prevalence of food allergies among children under 18 increased +18%
• Boys and girls have similar rates of food allergies–3.8% for boys and 4.1% for girls
• 4.7% of children under 5 reported a food allergy, versus 3.7% of children aged 5-18
• Children with food allergies are two to four times more likely to have other related conditions such as asthma and other allergies, compared with children without food allergies

That’s Amore
Owner Christine Ruggio prepares a delicious gluten-free pizza for her bakery.

The new corner bakery is kid-friendly, with a giant chalk board, tables, and a window seat to encourage families to stop by and hang out. Sweet Christine’s is in talks with Philadelphia and Delaware school districts to supply their cafeterias with gluten-free products for the children. “I came into this business because of my diagnosis, but the needs of the kids being diagnosed with allergies is increasing every day — so that is honestly where I think Sweet Christine’s can make a difference. I’m not just trying to turn a dime in a new retail location. This is an important health issue, obviously to me personally, and I think we can really make a difference.”

Ruggio, 39, is a Delaware native, University of Delaware grad and devoted mom to three young children—Giovanna,10, Sophia, 8 and Nicholas 4. “I always knew I wanted to do something to help children and I chose this spot in downtown Kennett Square because it’s a great area and I am honestly right around the corner from my kids’ school, so I can balance the work and the home life,” she said.

The bakery opened about a month ago in late October and hosted a grand opening, supported by an incredible crowd of hundreds, on November 7th. Guests noshed on cupcakes, cookies, pizza, pita wraps and bread—all gluten-free. Ruggio buzzed about the bakery, accepting high-fives and hugs, glowing with pride in her successful, creative business venture. Far behind her is the quarter century mystery about her deteriorating health. “I feel so much better it is incredible. My body was robbed of vitamins—wheat was poison to my body. I was facing a devastating diagnosis of MS, with fifteen MRI’s in just a couple of months in 2005 and a medical folder stuffed with files. And, yet, all along it was a pretty simple problem and diagnosis – if I had just been speaking with the right physician,” she lamented.

Sweet Christine’s Gluten-Free Bakery
Kennett Square, PA
www.sweetchristinesglutenfree.com

Over the next few weeks Ruggio will be busy filling and keeping up with her online business, making gluten-free breads and pumpkin pies for the busy holiday season (that can be shipped anywhere in the United States). After the New Year, Sweet Christine’s plans on expanding their menu and developing key gluten-free resources connected with the store. There seems no end in site for a small company on the gluten-free rise.

“The response has been overwhelming, it really has been. I just wanted to stick to wholesale but we couldn’t turn down the requests and the demand and so this has just evolved very rapidly. And, I think that’s because we make good, delicious, healthy products that most people who come here don’t even realize are gluten-free. It always makes me chuckle to myself when someone buys a bunch of cupcakes and breads and raves about them without even seeing our gluten-free signs in the store. And, they seem to come back just as much, if not more than the clients who have Celiac Disease. Maybe one of these days I’ll gently break it to them that they are devouring a ton of delicious gluten-free products!”

Sweet Christine’s Bakery is located at 132 West State Street in Kennett Square, PA. Christine Ruggio can be reached at: 610-444-5542 or email: cruggio@sweetchristinesglutenfree.com

Try this great Gluten-Free Recipe courtesy of Sweet Christine’s:

Pizzelles (Italian Cookie) 2 cups of Tapioca Flour
2 cups of Potato Flour
1 1/2 cups White Rice Flour
1 Cup Sorghum Flour
2 Cups of Organic Evaporated Cane Juice
2 Sticks of Organic Salted Butter
2 teaspoons of xanthan gum
2 tablespoons baking powder
6 Organic Eggs
4 tablespoons Organic Anise Oil

This can all be done by mixing with hand.

Melt butter and cool
Mix sugar with butter and eggs
Add anise oil
Gradually add dry ingredients
Mix completely

Spray Pizzelle Iron with cooking spray
Place a tablespoon size on each iron grill for about 30 sec.
Take out and sprinkle with powder sugar or roll up while still hot and dip in melted chocolate.

Bon Appetit!
Christine Ruggio
Owner, Sweet Christine’s Gluten-Free Bakery

Stephanie Churchill of TotallyZen.com prepares for class

What better way to start a perfect fall day than by practicing yoga? As I pulled up to Wayne’s Verge Power Studio a few weeks ago, the leaves were rustling in the wind and the air was brisk. I’m greeted by a lovely staff that welcomed me into their studio with warmth and smoothly introduced me to the process of unblocking, unfolding and unleashing the body. Yoga is a discipline and at Verge they have their structure and methodology down to a science. Verge operates under the philosophy that each and every one of us has the capacity to realize our greatest potential. Their vision is to support their student’s well being and to empower them to embrace change, to strive for optimal health and to awaken to conscious living.

I wanted the full “Verge” experience. So, I began the day with a stationary class. This requires taking the time to set body, breath and mind into alignment by clearing the mind and centering your thoughts. The form is structured and the pace is slow and controlled. It is a static form of yoga, focused on holding each posture and deepening the form, adjusting and realigning as necessary. As you continue your practice in this way, you will see your body strengthen and become more toned, flexible and supple; joints and bones will also be strengthened. This class is good for all ages and body types because it keeps the yoga bold but basic. You start at a point that works for you and follow your own path, guided by a trained and in-tune teacher.

Proper Alignment is Key in Stationary Class

After a quick break you may want to test your endurance and increase the benefits of your practice by staying for a second session. Verge’s Flow class is a Vinyasa style movement based yoga. You will begin with Sun Salutations, engage in some warrior sequences, and test your balance, and then move to the floor to alternately strengthen your core and rest your body. An hour class will provide a great mental and physical workout – leaving you sweaty and able to surrender your mind for the purpose of building clarity, concentration, and control.

Cara is the owner of Verge Power Yoga, which just celebrated their four-year anniversary. She is a passionate teacher with over 25 years of sports, fitness and yoga experience. She founded Verge as a means to share her dedication to the ancient practice of yoga, her enthusiasm for fitness and sport, and her desire to live in the moment. She is a regular presenter to the National Strength & Conditioning Association (NSCA) of which she is a Certified Strength & Conditioning Specialist (CSCS). A teacher to teachers, Cara co-directs the 200-hour Verge Power Yoga/Empowered Yoga Teacher Training Program.

Verge Power Studio
Wayne, PA

Jane, my teacher at Verge, has been teaching for six years and a yogi for ten years described the discipline and theory Verge teaches as structured and hard working while fluid and flexible. She has a special spark and passion that is easily apparent in her teaching. We talked of how special it is to love what you do and that to find yoga is to first find true love for yourself, followed by finding true love in and for others.

Churchill and the talented Verge Staff

Verge has a great range of options for everyone – from beginners to experts to teachers-in-training. Outside of the two classes I experienced, they also offer: Brand New Beginner’s Series, for yoga newbies, Flow Basics, to prepare the out-of-practice for Flow class, and open meditation. Prepare to sweat, as the room is anywhere from 88-90. The heat allows your body to relax and surrender to postures. This is especially helpful to those who are not as flexible or regular in their practice. Complimenting the class schedule perfectly is a strong sense of community; students are friendly and enjoy sharing the experience with one another. So stop in and experience Verge for yourself. But be warned, it is addictive!

Verge Power Yoga is located at 250 West Lancaster Avenue in Wayne, PA. For an updated class schedule, visit: www.vergepoweryoga.com. To contact the staff directly call: 610-971-0518 or email: info@vergepoweryoga.com.

Stephanie Churchill, a contributing writer for AML, is a yoga instructor & massage therapist in Philadelphia. She strives to create a global community around the philosophy of Zen by helping people discover natural living, peace, happiness, balance & strength. Churchill’s TotallyZen.com is a resource for the growth and development of the mind, body and spirit while TotallyZenStore.com is a place to find unique, natural, artisan gifts for your life.

Look for more gluten-free recipes and our own exciting Gluten-Free Chef Event coming soon hosted by AroundMainLine.com (That’s right, you read it right here first. The Main Line’s inaugural gluten free cook off and event is in the works by AroundMainLine.com—the region’s first online magazine!)

Philadelphia’s Rouge was one of 35 participants at Appetite for Awareness 2008
(Photo Courtesy of Pictures by Todd)

AroundMainLine.com was in attendance along with more than 1,400 Philadelphians and Main Liners at the exciting Appetite for Awareness event at the Wachovia Center on Tuesday September 23rd. The National Foundation for Celiac Awareness (NFCA) raised $340,000 at its 5th annual chef cooking contest. The event’s purpose is to help raise funds to combat celiac disease, an autoimmune disorder triggered by consumption of the gluten protein, which is found in wheat, rye and barley. This was the largest fundraiser the organization has held to date and it was a fantastic evening filled with delicious food!

To showcase the work of the NFCA, to educate physicians and to train restaurants in the preparation of safe, gluten-free food, 35 of Philadelphia’s top chefs partnered with doctors from 10 area hospitals to cook gluten-free meals. The teams competed in an Iron Chef-like competition for two awards. Brad Spence of Vetri took home the Best Gluten-Free Dish Award and Pasquale Masters of Pasta Pomodoro swept up the People’s Choice Award.

In addition to preparing gluten-free food for attendees to sample, all of the restaurants have committed to permanently adding gluten-free dishes to their menus, which will make Philadelphia the first gluten-free city in the country.

“Appetite for Awareness gave me a new found appreciation for gluten-free cooking,” said Chef Ari Weiswasser from Pearl. “By making a few simple alterations to items on my menu, I can safely feed everyone with celiac disease and help them understand that gluten-free food can be inventive and delicious.”

Is there a gastroenterologist in the house?
(Photo Courtesy of Pictures by Todd)

The National Institute of Health estimates that 1 in 133 people in the United States have celiac disease. To date, only 150,000 of these 3 million have been accurately. The only treatment is a lifelong gluten-free diet. Due to an extreme lack of awareness, the average time for diagnosis in the United States is ten years, a length of time that NFCA seeks to reduce drastically.

“Appetite for Awareness 2008 furthered the NFCA’s goal to educate as many doctors, chefs and members of the public about celiac disease as possible so that the millions of people who might be suffering needlessly can be diagnosed and reclaim their lives,” said NFCA Executive Director Alice Bast. “Last night marked the first induction of a truly gluten-free city in the United States. I challenge every other city to follow the remarkable lead of Philadelphia chefs and doctors.”

Comcast-Spectacor Chairman Ed Snider, who is a member of the NFCA Board of Directors, generously donated the use of the Wachovia Center for the evening where, in addition to tasting gluten-free food, there was an auction and raffle.“This event is both exciting and important,” said Dr. Ritu Verma, Section Chief, Division of Gastroenterology and Director of The Celiac Center at Children’s Hospital of Philadelphia. “Here at home, we are creating a gluten-free neighborhood where families have choices when dining out in celiac-friendly restaurants.”

For a complete list of participating chefs in the 2008 Appetite for Awareness event visit: www.appetite4awareness.org

The Capital Grille
Philadelphia, PA
(Photo Courtesy of Kevin E. McPherson)

Below is the exciting beginning of AroundMainLine.com’s Gluten-Free Recipe Series.The following recipe was provided by The Capital Grille in Philadelphia and happened to be one of the AML’s favorites we sampled at Appetite for Awareness. We highly recommend Rizopia rice pasta (www.rizopia.com) as the best brand to use in the ingredients below. Rizopia is available at area Acmes, Whole Foods and other speciality food markets along the Main Line and Philadelphia region.

Gluten-Free Lobster Mac n’ Cheese
Courtesy of: The Capital Grille, Philadelphia

Makes 6 orders

For the Sauce:

1 qt Heavy Cream
1 Tbsp Kosher Salt
8 oz. Mascarpone
4 oz Grana Padano, Finely Grated
3 oz Havarti, Coarsely Grated

Place cream and salt in saucepan over medium heat. Bring to a boil and and simmer for 20 min. Whisk in the mascarpone, havarti and Grana Padano until well combined.

Assembly

1# lobster, Boil or steam for 5 min. and remove meat. Meat should be only half cooked.

1# Penne, rice pasta, cook in heavily salted water, extra al dente
4 oz Grana Padano, Finely grated
4 oz Grated white cheddar

Warm the cream sauce in over medium heat. Once hot add pasta, toss to coat. Add the white cheddar and transfer to shallow casserole. Top with lobster meat and Grana Padano roast in 500 oven for 5 min. or until golden brown.