Casual affairs
Go Back
The following is a list of casual events hosted by The Grilled Cheese Club.
Thank you to all the MEMBERS who attended. If you are interested in hosting your own private breakfast, lunch or dinner or would like to join us during an experimental session, please let us know.
(Click on the date for more specific menus, pictures and handouts from the evening or click on the item to view the recipe.)
12/16/08 – Private Lunch
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Today we enjoyed two sandwiches, a savory and sweet. The first was a slight variation on Chef Govind Armstrong’s (from Table 8 in LA and Miami) sensational short rib GC. The second was inspired by the assumption that cheese makes everything taste better.
Sandwich #1: Jalapeno Havarti and Braised short ribs on Country French bread (sliced thick)
Sandwich #2: Mascarpone, Nutella, banana on homemade mascarpone pound cake
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
12/10/08 – Experimental Session
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Today we made hot Italian meat sauce (with extra fennel) and compared the flavor profile of it matched with American cheese and Ricotta cheese. While the latter was reminiscent of Lasagna, the creaminess of the American cheese was the clear winner. This sandwich is worth eating, again and again and again.
Sandwich #1: American cheese, homemade Italian meat sauce on white bread
Sandwich #2: Ricotta cheese, homemade Italian meat sauce on white bread
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
12/2/08 - Experimental Session
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Today we experimented with frying chicken tenders (no fire alarms went off). We decided to make a creamy blue cheese by mixing in Neufchatel cream cheese and the combination suited the sandwich perfectly. It was delicious dunked in extra buffalo wing sauce.
Sandwich #1: Blue cheese/Neufchatel combo, American cheese, breaded chicken tenders, buffalo wing sauce on Texas toast
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
11/20/08 – Private Lunch
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Today’s lunch featured a guest chef, Shaesby Scott, owner of Shaesby Jewelry (www.shaesby.com). He brought Cajun venison sausage which he had made after a successful hunt during the previous week. It was decided that sandwich #1 was best and that the more butter used, the better (duh!).
Sandwich #1: Port salut, venison sausage, mayo, mustard and cabbage on French bread
Sandwich #2: Habanero Jack, venison sausage, mayo, mustard and cabbage on French bread
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
11/3/08 - Experimental Session
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Today we experimented with the combination of blue cheese and cream cheese to see if the flavor of the Blue would transfer to the creaminess of the Blue cheese. It certainly did.
Sandwich #1: Danish Blue cheese mixed with Neufchatel cream cheese, Mozzarella cheese, Genoa salami on sourdough bread
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
10/27/08 – Private Lunch
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sandwich #1: Manchego with homemade chorizo on pagnotta
Sandwich #2: Havarti Jalapeno with homemade pot roast on pagnotta
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
10/23/08 - Experimental Session
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Our attempt was to take the classic French onion soup and turn it into a grilled cheese. The gruyere was aged and therefore didn’t melt as nicely as the sandwich required. Next time, a young gruyere will be used.
Sandwich #1: Gruyere, caramelized onions and French soup as dipping sauce on Pagnotta
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
9/25/08 – Private Dinner
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sandwich #1: Garlic and roasted red pepper Goat cheese on grilled zucchini
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
9/14/08 - Experimental Session
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sandwich #1: Sage, garlic and marjoram Goat Cheese, asparagus, and sun dried tomato in olive oil on French bread
Sandwich #2: Mozzarella, asparagus, and sun dried tomato in olive oil on French bread
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
7/25/08 – Private Dinner
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Today we combined the well know caprese with the equally well know bruschetta. Each sandwich had a caprese salad on it along with a variation of bruschetta topping.
Sandwich #1: Mozzarella, tomato and basil with balsamic bruschetta sauce on pagnotta
Sandwich #2: Mozzarella, tomato and basil with olive oil bruschetta sauce on pagnotta
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
7/20/08 - Experimental Session
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sandwich #1: Goat cheese, cucumber, avocado, siracha mayo and tuna on white bread
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
4/23/08 - Experimental Session
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sandwich #1: Havarti w/ Jalapeno, Molinari Salami Toscana, sliced pickles and caesar dressing on Pagnotta bread
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
4/22/08 – Private Dinner
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sandwich #1: Havarti w/ Jalapeno, grilled asparagus, grilled onions and Molinari Salami Toscana with a roasted garlic aioli on pagnotta
Sandwich #2: Rogue River creamery Rogue river blue with pear and balsamic to taste on pagnotta
Sandwich #3: Mascarpone, Nutella and banana on pagnotta
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
3/7/08 - Private Lunch
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sandwich #1: Alta Langa La Tur with pan fried pancetta on pain de campagne bread
Sandwich #2: Kerry Gold Irish Dubliner Cheddar with diced cherry tomato and fresh basil on pain de campagne bread
Sandwich #3: Terre des volcans Fourme D’Ambert with fresh pear on pain de campagne bread
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Go Back
