- Gwynedd Stuart
- Grilled?
There’s a couple called Matt and Clare and they live in Madison, Wisconsin, where they make and distribute small-batch artisan preserves. They have bright-white peppermint smiles and look just as happy as can be gazing out from a framed photo that sits on a shelf at Lincoln Park farm-to-table concept Blue Door Farm Stand, where their sticky-sweet jars of spreadable love are sold alongside other handcrafted food items from the region and beyond.
Unseasonably cold midwestern weather can’t be blamed for the rest of the sandwich’s problems, paramount among them that it wasn’t really a grilled cheese sandwich. The bread was dry and lightly toasted at best. The cheese—of which there wasn’t much—was just barely melted. It’s one of the most disappointing grilled cheeses I’ve ever had (granted, grilled cheeses don’t usually tend to disappoint).
