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Pairing Grilled Cheese & Beer

Sunday, 11 June 2017 17:38

Griled Cheese Beer cover

TASTE News Service, June 11, 2017 - Kevin Vanblarcum is a brewer for Kingston Ales in Kingston, NY.

James Edward Davis, otherwise known as “Eddie,” is a chef who has cooked from Brooklyn to the Catskills, according to the back cover of Grilled Cheese & Beer,  a book they have co-authored about the obvious subjects.

Grilled Cheese & Beer is subtitled “Recipes for the Finer Things in Life.” Is the comment self-deprecating humor or is it to be taken literally? One suspects it’s a bit of both. The boys play with words. Sometimes their recipes have titles like Muenster Mash, The Nature Boy Ricotta Flair and Gooey Lewis and the Blues, which give at least a hint as to ingredients and bring a smile, if not a guffaw, to Taste Washington Travel staffers. At other times their sandwiches are given murkier identities like The Bruce Leroy and Oakley’s Bar and Grilled Cheese (the latter apparently an homage to a local water hole favored by the brewer and chef). Are they reaching too hard? Well maybe, but the overall impression is that the recipes and beer pairings are brought to you by a couple of young men who’re having fun—people you might want to sit down and have a beer with. Or even a beer and a cheese sandwich.

After just a few pages of basic beer and cheese lore, Grilled Cheese & Beer moves right into the recipes, which are catalogued into three separate sections: The Basics, Advanced and Expert. As you might suspect, these categories become progressively more complex. But, after all, it’s still sandwiches. How hard can it be? There’s a bit of cooking involved in this, but the making of any sandwich is mostly assembly of ingredients.

Nearly all the recipes are illustrated with Dylan Tucker’s full-color photos of sandwiches in their completed state. Preparations are clear and straight-forward with a one page display of ingredients, numbered steps for the sandwich-maker to take and a recommended beer pairing, including photo of the bottle. Each time the Taste Washington Travel’s reviewer has opened the book, he’s gotten hungry. The photos are excellent and the presentation of the sandwich and beer explanations are perhaps deceptively simple. Making stuff look easy usually isn’t. It takes understanding of the subject. These guys know what they’re doing.

 

Editor’s note: Grilled Cheese & Beer is published by Hathereigh Press. It’s 150 pages in soft cover and retails for $16.95.

Last modified on Thursday, 15 June 2017 11:16

 

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