The Big (Grilled) Cheese: Enter Artisanal’s 3rd Annual Grilled Cheese Contest!

For your appreciation: The 2012 winning Artisanal Grilled Cheese — “Drunken” Raclette Grilled Cheese! Can you top it?

Are you a grilled cheese grillmaster? Does your version of this melted sammie melt hearts? If you think your grilled cheese recipe is the one recipe to rule them all, enter Artisanal’s Third Annual Grilled Cheese Contest! The winner will have her/his award-winning grilled cheese sandwich placed on Artisanal‘s menu, with 10% of all proceeds of the winning sandwiches sales being donated to the charity of the winner’s choice, receive a special five-course dinner for two in Artisanal’s private cheese cave, and an autographed copy of Chef Terrance Brennan’s book Artisanal Cooking.

To enter, like Artisanal’s Facebook page. It’s easy to enter, click here to submit your recipe: before Sunday, March 31, 2013, at 11:59PM EDT. Read the full submissions guidelines. Six finalists will be selected and announced on Facebook on Friday, April 5, 2013. Final judging will take place on National Grilled Cheese Day — Friday, April 12, 2013 — at The Cutting Room, just across the street from Artisanal.

Located in Manhattan, Artisanal Fromagerie, Bistro and Wine Bar has been regarded as a champion of hand-craftsmanship since opening its doors more than a decade ago. Offering the largest selection of exceptionally made cheeses, the restaurant is committed to honoring the traditions of cheese masters and offering guests a unique yet always approachable dining experience. Join them as they celebrate their passion by recognizing a dish that people of all ages can appreciate: the grilled cheese.

Enter today for a chance to win the title, terrific prizes — and some serious culinary bragging rights!


From Mom with Love: Executive Chef Banks White of FIVE Restaurant in Berkeley, California, Shares His Mom’s Recipe for Butttery Pound Cake

In honor of Mother’s Day, we’ve asked chefs to share a recipe inspired by their own mom. First up, Banks White, Executive Chef of FIVE restaurant in Berkeley, California, gives us the scoop on his mother’s pound cake.

Chef Banks grew up in Texas, living in Austin and Marshall, for many years. “Cooking really was done on the weekends, as my parents really loved going out to eat during the week and staying at home on the weekend. TexMex was a big part of our family nights out.” Pound cake, “a true Southern tradition,” he says, was, too.”My mother had a very simplistic way about the way she cooked. A lot of one-pot cooking, stewed for hours while we went to church, and when we came back, the whole house smelled of pot roast. You knew a cobbler or poundcake wasn’t far away.”

For his mother, cooking was about more than having  a meal to put on the table. “She was an amazing woman who taught me a lot about life and food, and she loved how food could bring people together.”

You can try this recipe at home — or stop in to sample it at FIVE. “This goes on the menu when I get homesick. And, it’s exactly as she would serve it — no fluff, no garnish,” says Chef White.Continue Reading