It seems to me that there are two types of people in this world. You are either “Sweet” or “Savory”. Oh sure there is the odd fellow that thinks they are equally sweet AND savory. But I’m betting in their heart of hearts if given the chance to choose between one or the other they would always pick one over the other.
Don’t know if you are a sweet or savory? Take this simple test. Close your eyes. Ok wait, open them back up and read the rest of this paragraph and then close them again. Repeat after me…. CHOCOLATE. CHEESE. What is the first image that pops into your head? Well if you picked chocolate then you are a sweet. Your guilty pleasures run from Chocolate Martini’s to Chocolate Mousse and everything in between. If you visualized cheese, you are my brother from another mother, because I am a savory girl all the way.
So, what does that mean? I don’t hate chocolate by any means. I throw down a pint of Ben and Jerry’s with the rest of them. But when I’m looking to indulge; when I want to blow my diet, I run to the cheese isle of the grocery store, every time. I like blue cheese stuffed olives in my martini not chocolate. And I’m not discriminating either. I enjoy a good spoon full of Cheese Whiz right along with a triple cream brie. Maybe that is a little exaggeration. I mean really… TRIPLE CREAM BRIE!
Ok, ok so now I’ve got your attention, what’s my point? The point is, for savory, ooey, gooey, cheese lovers myself there is an event coming up that makes my mouth water. The Grilled Cheese Challenge is Thursday, December 27th from 4 to 9pm along Flagler Avenue. What can possibly be better on a brisk day, that a warm grilled cheese sandwich? NOTHING I TELL YOU, absolutely nothing! Unless of course its 15 different quarter-size grilled cheese sandwiches and a little hard cider to wash it down. Now this is my idea of a party!
Flagler Tavern’s Grown Up Grilled CheeseLucky for me, our Chef at Flagler Tavern is also a fan of the cheese and we have an amazing Grown Up Grilled Cheese on our menu every day made with Provolone, American and Swiss cheeses on toasted sourdough bread with a Cheddar Jack crust. And if that isn’t yummy enough you can add Applewood smoked bacon, avocado and/or tomato.
This year Chef Rob decided to up the stakes for the Grilled Cheese Challenge (I’m still thinking about our Grown Up Grilled Cheese) and is entering a French Onion Grilled Cheese made with grilled onions, provolone and gruyere cheeses on grilled crostini. My that sounds delicious!
Not to be out done, our very own Master Mixologist, Katie Harrington has stepped up to the challenge and has a creation of her own on behalf of The Bounty. Katie’s Drunken Grilled Cheese with honey Whiskey whipped Boursin Cheese, candied bacon, honey-roasted cherry tomatoes (roasted in olive oil, salt and pepper and orange blossom honey) with fresh basil and black walnut bitters balsamic glaze drizzle on toasted Sourdough. WOA say that 10 times fast!
Fasten your seatbelts, or should I say loosen your belt for the battle of the cheese Titans! I am looking forward to this year’s grilled cheese challenge, more than most. Not just because I don’t have to cook this year, but because I get to enjoy the Challenge for the first time as a taster!
Last year’s challenge sold out in 15 minutes, it was so popular. We’ve added a few more sandwiches (you can only ask people to make so many) and are selling a total of 600 passports. 400 online and 200 walk up on the day of. Don’t get left out, don’t be disappointed purchase your tickets in advance. Don’t say I didn’t warn you when we sell out. https://www.eventbrite.com/e/nsb-grilled-cheese-challenge-tickets-53357231917
Food for Thought –
Elaine
P.S. Grilled Cheese Challenge Tickets make an excellent stalking stuffer for your savory-minded friends.