This week we packed up our van full of cheese and flew down to Chicago as fast as we could to sponsor the 2016 James Beard Awards at the Lyric Opera House. The James Beard Foundation did it again with an amazing event filled with the best chefs in the world, the greatest food you’ll ever eat and an energizing roar of excitement among winners and supporters. It’s the pinnacle of food industry success and each year we’re honored to be part of it.
And each year we drive our empty van back to Madison with our heads full of new recipe ideas. Over the years we’ve had the pleasure of working with James Beard Foundation Award winners and nominees to create chef-inspired dishes with Wisconsin cheese. Here are a few of our favorite recipes that are quick and easy enough to enjoy at home. Thanks, Chefs.
Arugula Salad with Blue Cheese
By: Michael Symon, Lola, Cleveland
Cheese-Stuffed Kale Meatballs with Marinara Sauce
By: Tory Miller, L’Etoile, Graze, Sujeo, and Estrellón, Madison, WI
Honeyed Cantaloupe with Prosciutto and Blue Cheese
By: James Campbell Caruso, La Boca, Santa Fe, NM
Egg Gratin with Bechamel Sauce
By: Jamie Bissonnette, Coppa, Boston
Horseradish-Cheddar Beer Cheese Spread
By: Dan Van Rite, Hinterland, Milwaukee
Grilled Spicy Sausage Burritos
By: Scott Anderson, Elements and Mistral, Princeton, NJ
For all of our chef recipes, visit EatWisconsinCheese.com.