Field-to-Wheels Grilled Cheese

In our latest issue, Rachel Wharton goes inside Mike Jacober’s Morris Truck for a peek at the making of market-driven grilled cheese.

Morris Truck

In our latest issue, Rachel Wharton goes inside Mike Jacober’s Morris Truck for a peek at the making of market-driven grilled cheese.  Read the story for more on Jacober’s constantly evolving menu (“nutty Vermont raclette grilled with sunchokes and homemade skordalia; focaccia with feta and ginger pea pesto, or caramel-kissed Gouda paired with pâté, pickled carrots and mustardy vinaigrette”) and the inspiration for his masterpieces on sliced bread.

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