About the Author:
Born and raised in the Catskill Mountains, Kevin VanBlarcum currently resides in Pine Hill, New York. He works in nearby Kingston, NY as a brewer. After graduating from the University at Albany, he began pursuing a career in the brewing industry. He shares his life with his loving fiancé, Cassie, and their cat, Egg.
Originally from Washington D.C., James Edward "Eddie" Davis moved to upstate New York to attend SUNY Delhi. Along the way, he fell in love with the culinary arts and began to hone his skills at a local favorite, The Caboose. A skating fanatic and movie buff, he currently resides in Brooklyn where the pavement is less bumpy.
Excerpt. © Reprinted by permission. All rights reserved.:
Welcome to Grilled Cheese & Beer. If you’ve come to have this book in your possession, it might be your 21st birthday. Maybe you’ve just moved into your first apartment. Or maybe you’re just a connoisseur of well-crafted culinary tomes. Regardless, we welcome you and we hope you’re as excited as we are to go on this gooey and effervescent adventure. However, for that to happen, we might need to prep you on how this book happened and what we are all about.
This book started as a joke. Eddie and I used to make jokes about working at my future fictional (but still completely possible) restaurant “Cheesy Beerds.” As you can probably tell, we have been big fans of puns right from the beginning. This hypothetical brewpub/grilled cheese shop prompted us to start developing a fictitious menu, comprised of some hilariously named sandwiches we’d been coming up with (at least, we thought they were hilarious). Hilarious enough to be in a book? Maybe. Crazily enough, we met a publisher who thought so, too. A few different ideas came to mind. ’Dillas and Daquiris. Wine and Wieners (everybody knows wine goes well with hotdogs). When the pure novelty of the whole thing wore off, we realized exactly what we wanted to make a book about and how special this project could be. So, we went to work. Eddie on the sandwich designing vocals, and myself on the beer pairing drums.
Grilled cheese and beer. Needless to say, we feel very passionate about these things. For us, cheese and beer make the world go ’round. I make my living off of brewing beer, and Eddie spends his days whipping up outrageously delicious sandwiches and other foodstuffs. We believe in making these sandwiches into more than just college dorm room fodder. They’re an American classic, updated for a foodie dominated era.
Not only do we aim to elevate the grilled cheese, but we want to give it a companion. A best friend. A comrade. A brother in arms. A parter in crime. A pairing worthy of the perfection that is melty cheese slapped between two delicious pieces of perfectly toasted bread. And that is the malty, citrusy, piney, chocolaty, fruity, sour, dry goodness that is the immensely varied selection of beers now available to everyone. There is something for everyone and everything. Every cheese and ingredient combo has a perfect beer out there to send it over the top. We took on this arduous task—it simply had to be done. So we did the research, crunched the numbers and—not to toot our own horn—we nailed it. Now, without further ado, we give you our masterpiece. Our piece de resistance.
—Excerpt from the Introduction by Kevin VanBlarcum and James Edward Davis
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