Grilled Cheese Academy – Bronze Butter Knife Winner

I am pleased to announce that I was recently chosen as Grilled Cheese Academy’s Bronze Butter Knife Winner. Exciting, right? Well what does this all mean? I was chosen as one of the eleven finalists over hundreds of grilled cheese sandwich submissions. Yes, hundreds. I am humbled by the experience to say the least. I only happened to submit the recipe for my Korean Grilled Cheese Sandwich when I revisited the Grilled Cheese Academy website. If you have never visited their site, it is a must. It is really well designed, and showcases Wisconsin cheese. Did I mention the sandwiches? The voice over and imagery is really top notch.

Third place winnings resulted in some really fantastic gifts. I can only imagine what first and second place winnings were, and I congratulate those who did win. Their sandwiches look pretty darn great. The Van Gosh smoked gouda is phenomenal, and the blue cheese made my entire house smell really amazing, well at least to me. My daughter had asked if someone did not clean their feet or something. That was funny.

Wisconsin Cheese

I was provided a basket full of awesome Wisconsin cheese. We’ve only made a small dent in the cheese thus far, however I will admit that the Widmer’s one year old cheddar was nothing short of amazing.

Another great gift was a gift card to Williams-Sonoma, a store that I really like, however cannot afford much of their bakeware, and small appliances. I was able to browse through the store for a good hour looking for things that I did not already have. I love all of their small gadgetry, however I had much of it already.

Grilled Cheese Academy Winnings

I was able to get a new cookbook called Jeruselum, a book I had my eyes on for some time now. I was also able to update my pepper grinder by OXO, and get a magnetic knife bar for some of my knives. I love the magnetic strip, and who knew that my wife and kids would immediately notice when they walked in the door?! I also picked up a couple of really cool Kilner clip jars for my macerated cherries or other fun things.

Overall, it was a very fun and exciting experience, and who knew this would be my second winning in recipes submission? If you don’t recall, I’m also featured in Food52’s cookbook for their best meatloaf, the meatloaf with blackberry barbecue sauce. With this type of luck, maybe I should start playing the lottery!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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