Home of the Grilled Cheese Sandwich
Happy belated Valentine’s Day to everyone out there. I hope everyone had a great day and a great weekend. In honor of the holiday, I went with strawberries as one of my main ingredients for this week’s grilled cheese. Seriously, how could I not? Since …
With the assistance of my sous chef, the recipes keep coming to me and keep improving. Each week I seem to write that this week was the best grilled cheese yet but it is the truth. As I continue to break out beyond the stereotype …
Before I update everyone on tonight’s Sunday Dinner, I must play catch-up one more time and write about the yummy grilled cheese I cooked on January 18, 2009. So far, it was probably the best sandwich I have created for Sunday Dinners.
Brie and apple is a pretty standard combination and translated very well to a grilled cheese sandwich. Add in the tomato and you have a great sandwich. The main problem that I had with the grilled cheese was the amount of goat cheese that I used. At times it overpowered the sandwich when it wasn’t meant to be the main ingredient. The brie was was the star, and unfortunately, it took a back seat.
The bread choices for all of the grilled cheeses, have worked perfectly, including for this sandwich. With the help of my sous chef, we have worked out a method to get the bread crunchy and the cheese perfectly melted. Unless we choose a really off-the-wall bread, I do not see it bringing down the overall taste of the grilled cheese.
Next time, if I were to remake this grilled cheese, I would do my best to only put a very thin layer of goat cheese so that it acted as a supporting ingredient instead of the star. If I am able to do it correctly, this would be an even better sandwich than it already was.
[metaslider id=7953]
With each sandwich that I have cooked, my technique and recipes have only improved. I have to be happy with this.
This grilled cheese was great and definitely one that I hope to remake in the future. However, the fact that I overdid the amount of goat cheese, which in turn overpowered the grilled cheese and the brie in particular, forces me to knock the grade down from perfect to almost perfect.
I haven’t stopped cooking my Sunday Dinners, I just have become lazy when it came to writing about said dinners. I apologize about that. The grilled cheese I cooked on January 11, 2009, was definitely a step-up from my previous dinner, which is the point. …
Ever since I can remember, I have loved grilled cheese sandwiches. Also, ever since I can remember, I have loved to cook. Put the two together and you have one happy Shane. In order to broaden my horizons, I have taken those two ideas and …
As most everyone knows at this point, my dream is to open a restaurant. When this will happen is still very much in the air, but it will happen. I promise you that. Anyways, when I do finally launch, I will definitely be “borrowing” this idea; it is just too awesome to ignore.
According to WIRED, David Chang and his 12-seat restaurant, Momofuku Ko (yes, you read that right, his restaurant has only 12-seats), has created an ingenious way for people to make reservations: Everyday @ 10 am, people must go online. No VIP opportunities, no reservations by phone, nothing. You must go online if you would like to dine at Momofuku Ko.
“We wanted to try something different,” says Chang. “We didn’t want to make it for the elite.”
This is definitely one way to accomplish it.
When you have such a good reputation, Chang has already won 2 James Beard awards (the restaurant equivalent of an Oscar), and only 12-seats, you begin to create a demand problem. At only a couple minutes past 10 am, the reservations are long gone. People are even paying others to simply wait by the computer to make a reservation. Supply and demand for sure.
“You have a combination of a white-hot chef opening a new restaurant with very few seats, and a reservation system that no one has tried before,” says Ben Leventhal, editor-in-chief of restaurant blog Eater. “It created a lot of excitement.”
I have never been to NYC. I do not even know what this restaurant actually serves (snail-and-ricotta lasagna is mentioned) other than an 8-course meal for $100. I probably won’t be able to eat most of the food (Kosher? I don’t think so) and yet I still want to dine at Momofuku Ko simply because of this ingenious reservation system. I think Mr. Chang would be very happy to hear that.
Sure, I say I want to “borrow” this clever reservation system that Wired says is one of a kind, but unfortunately at this point in my restaurant career, I definitely do not have the clout of Chang. Reservations for [insert name of my future restaurant here] would definitely be available long past 10 am, but I can dream right?
One day…until then, it is time to try and obtain a reservation for Momofuku Ko. Who’s with me?
Where I Found It:
Race for Reservations Turns New York Eatery Into Net Obsession