Yesterday I competed in the Wisconsin Grilled Cheese Championship. I’ve competed in every championship since they began holding them (last year). And, both years I’ve placed 2nd in the amateur classic category. Here’s a photo of this year’s 2nd place grilled cheese:
As you can see, I went fancy by putting crispy parmesan (Sartori) wedges into the sandwich. They look like strange wings. I attempted to encrust the sandwich in parmesan, but I’m not sure if that worked out so well. My experience encrusting things in parmesan was limited to the night before when I did a practice run at home.
Here’s a picture of me in action as my first assistant looks on with some doubt (she knows I can’t cook).
The grilled cheese that beat me was garnished with a complicated folded pickle and olive skewer. Given my intense hatred of pickles, and all the time I’ve spent denigrating them and everything about them (i.e. their gross juice), it was probably some sort of karmic payback.
Later in the day I competed in the amateur dessert category. Seeing all the garnishes in the morning, I decided to run home and put some fruit on a toothpick and to give my dessert entry a light dusting of powdered sugar.
Here’s the moment when I regretted adding powdered sugar:
Those in attendance will confirm that my second assistant (same apron as the 1st) was more of a comedic sidekick than a true “assistant”. (Note: Most common question was “where did your assistant get that cute apron?” Answer: Bobbi Jo’s, 60 High Street, Mineral Point. They have a big selection of cute aprons.)
So, my plan next year is to win this thing. I want a trophy dang it! There’s nothing like coming in 2nd two years in a row to give you the Eye of the Tiger.
But, first I’ll need to learn how to cook.Contributed by Lisa Hay