“The foundation of the perfect grilled cheese sandwich is bread, I already had the best bread and it really elevated the sandwich. I understand the simple pleasure of eating an unforgettable grilled cheese sandwich.
Los Angeles, CA (Vocus/PRWEB) April 01, 2011
April is Grilled Cheese Month and La Brea Bakery is celebrating with some of the country’s most renowned chefs. Grilled cheese has always been an American favorite, and with a little inspiration, ordinary sandwiches become extraordinary with the addition of something special – La Brea Bakery’s artisan breads.
Known as the ultimate comfort food, over 25 million Americans eat grilled cheese at least twice a month. With consumer palates constantly evolving, upscale versions of the classic grilled cheese are more popular than ever. La Brea Bakery called on their chef friends to elevate their favorite recipes using La Brea Bakery breads. The results: deliciously refined sandwiches fit for any restaurant menu, or a quick meal at home.
The chefs’ recipes are showcased in the Chef’s Table section of the La Brea Bakery website including Rick Bayless’s Queso Fundido Grilled Cheese on Whole Grain Loaf, Tom Douglas’s Grilled Cheese with Carmelized Broccoli Rabe and Fontina on Roasted Garlic Loaf, Laura Werlin’s Double Cheddar with Tomato Jam on Sourdough Loaf, Barbara Lynch’s Crispy Grilled Cheese with Spicy Tomato Soup on French Loaf, and Susan Feniger’s Grilled Cheese with Brisket and Sauerkraut on Seeded Rye Loaf. The website will offer classic La Brea Bakery grilled cheese recipes like Grilled Ham and Cheese on Rosemary Olive Oil Loaf.
La Brea Bakery’s Grilled Cheese Month celebration will also be featured on April 6th on the Today Show with Chef Susan Feniger and Host Al Roker. Later that day, Feniger will talk “grilled cheese” on the Martha Stewart Living Radio program via Sirius XM satellite radio.
“What can I say, Nancy and I opened in the early-80’s about three blocks apart; she had La Brea Bakery, we had City,” Feniger says. “Still 30 years later, we have restaurants two blocks apart…I opened Susan Feniger STREET, she opened Mozza. Listen, I use La Brea Bakery bread in our restaurants, and at our home. There’s not much more you can say other than it’s an amazing bread and continues to just blow me away, 30 years later.”
Over 15 years ago, La Brea Bakery’s founder, Chef Nancy Silverton founded Sandwich Night at her award-winning Los Angeles restaurant Campanile, and in turn, started culinary trend. ”Whether it’s because of childhood memories or the comfort of certain ingredients combined together, everybody loves sandwiches,” says Silverton. “The foundation of the perfect grilled cheese sandwich is bread, so I already had the best bread and it really elevated the sandwich. I understand the simple pleasure of eating an unforgettable grilled cheese sandwich.”
For more information on the chefs participating in La Brea Bakery’s Grilled Cheese Month or to publish recipes visit http://www.labreabakery.com or contact firstname.lastname@example.org.
Founded in 1989, La Brea Bakery, Inc. is the leading US producer of artisan breads distributed to foodservice and grocery retail outlets. The company maintains ownership of its original flagship storefront in Los Angeles, CA, in addition to a growing profile of branded cafes throughout the country. Recognized for its commitment to offering only high-quality and authentic culinary experiences to consumers, La Brea Bakery is continually ranked as the No. 1 artisan bread brand in the country. La Brea Bakery is owned by Aryzta, AG, a global leader in specialty bakery brands. For more information, visit http://www.labreabakery.com.