Whew! Think I've finally come to after succumbing to a heavily-induced, grilled cheese coma from last week's sandwich castle in the air affair.
The highly anticipated April Cheeseup for my cheese club,
Queso Diego, went off without a hitch!
Paying homage to our beloved fromage, we paid a proper tribute honoring National Grilled Cheese Month by stacking tried and true favorites for the mother of all grilled cheese roundups at
City Farmer's Nursery.
It was a grilled cheese off that knew no boundaries.
Armed with an arsenal of tools fit for a sandwich match like no other, we took to slating and plating like bosses.
Using everything from stovetop grill pans to George Foreman grills, our mighty team came up with a vast and impressive array of cheese sandwiches across the sweet and savory spectrum of delectability.
Of course, no Queso Diego meeting is complete without a generous supply of beverages to meet the hydration needs of our thirsty compatriots.
The brew crew brought in some homemade meads, ales reared their much welcome heads, a lovely port made a special appearance, and wine as always, was abound.
We were delighted to have Kathy Strahs of
Panini Happy come out to help us celebrate one of our most perfect foods. Make certain to stop by her lovely blogspace that's stuffed with a grilled sandwich bliss of another kind.
You could say it was a sandwich heaven of sorts with excellent company, fine drink, and imaginative, little, tasty, concoctions across the board.
My own contribution was a blue cheese, grilled cheese.
Using cheeses of smokey blue, a Morbier, and a Gruyere, topped with Moscato-marinated, grilled pears, candied pecan bits, and raw Tupelo honey. It was a delicious, grilled to perfection, beautiful mess.
If you look closely, there's even a praline pecan and honeyed chevre dessert sandwich lurking beyond.
One of our members even fashioned an ornamental, grilled cheese truck, cloche atop her head for the evening.
Perfectly themed attire for our cheesy theme, I say!
I believe it's fair to say that no one left hungry, and our melty-grilled, sandwichtide was quite possibly the best thing that's happened since sliced bread.
Everyone went home with some epic Toastabags, compliments of a generous donation from
Boska Holland.
I'm happy to report that it's left my toaster crumb-free, with no cheese remnants, while properly equipping my son to take on the frightful task of feeding himself when he's away at college.
Some of us even got our 'Benny & Joon' on, taking full advantage of all that these fine Toastabags have to offer.
"Some cultures are defined by their relationship to cheese."
I'm delighted to announce that Queso Diego was featured in the New England Cheesemaking Company's 'Moosletter' which can be found
here:
Oooey, gooey, cheestasticness is on the move, and us cheesers are delighted to be a part of all of it.
I have to admit, I'm slightly saddened now knowing that only eight days remain in the cheesiest month of the year.
If you've yet to celebrate this classic food, I invite you to do so now, while the smell of grilled cheese is still well in the air.
For scrumptious sandwich recipes
have a looksie
here:
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