Go Idaho Visits Meltz Extreme

Joe McCarthy knew early on that he wanted to be a chef. He went to culinary school at the New England Culinary Institute in Vermont. He worked in New York and Chicago at high-end restaurants; he cooked for special events and celebrity chefs, and even at the James Beard House. After a decade of traveling the country cooking for a professional racing series, he knew he needed to make a change that would allow him more time with his family. “I was watching a food show. I saw a guy in southern California with a grilled cheese truck. He was one of the first to do grilled cheese as a concept. I thought to myself, that’s pretty interesting. Everybody loves grilled cheese. I betcha I could do that,

Ode To Lil' Polpetta - Discontinued

Meatballs, marinara, and melted cheese, oh my. ODE TO LIL' POLPETTA is BACK. Mozzarella, Provolone, Shaved Asiago, Crushed Meatballs, Marinara.

Foodservice sandwich trends

The baking industry continues to enjoy the renaissance of bread, and thanks to things like adventurous eating, breakfast all day and, of course, Oprah, sandwiches are getting the spotlight on foodservice menus. While sandwich makers and foodservice operators are getting crazy-creative with new sandwiches and twists on the old standbys, many of them are relying on bread suppliers to provide a carrier strong enough to support the sandwich. According to Nielsen data for in-store deli and foodservice, submarine sandwiches saw $833 million in sales in the 52 weeks ending May 28, 2016, an increase of 4.7% from a year ago. Regular sliced bread sandwiches made $486 million in the same timeframe, a 6

Link for Greater Spokane Food Truck Association
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