Grumpy Wins Pottstown's First-Ever Cheese Crown

Photos by Evan Brandt

Gene Dugan, namesake of Grumpy's Handcarved Sandwiches, won the whole ball of wax (or should we say cheese?) Saturday when he won both the judge's and People's Choice trophy's at Pottstown's first-ever Cheesetoberfest event in Memorial Park, which paired two things I dearly love, grilled cheese sandwiches and beer. At left is Brian Parkes, executive director of TriCounty Active Adult Center, which both sponsored and benefited from the event.

There was beer.

There were grilled cheese sandwiches of multiple varieties.

There was even a "Beeramid," a pyramid of 15 cases of beer, chances for which were to be had for just $5.

I don't remember the name of the man who won the Beeramid.
What's important to remember here folks is that it wasn't me.

Let's face it folks, there was no mold growing on theTriCounty Active Adult Center's first-ever Cheesetoberfest.

Sure, the event was a fund-raiser for a worthy cause. But it was also a "fun-raiser" .... yeah, I went there.

Seven local eateries (two never showed up, no doubt cowed by the competition), offered up their unique visions for the perfect grilled cheese sandwich and those of us lucky enough to be there, got to sample all seven.

There wasn't a single bad sandwich.

I tried to write them all down, but I fear the list of ingredients for each offering is incomplete. Nevertheless, here is a partial list of the offerings as best I could decipher my hand-writing:

Pottstown Mayor Stephanie Henrick may have
been a judge. But there is only on Mayor of
Cheesteroberfest and his name is Ron Barrett

Lily's Grill -- Candied jalepeno cheese, I don't remember what kind, on a uniquely crispy bread,
made so by the fact that the griddle Chef Adam Burke used was rippled.

Pottstown United Brewing -- This was also a Burke special since he does the food for Pottstown's newest pub as well. This one was pumpkin-spiced gouda, with apple, onion and Swiss. (This was the one that won my red People's Choice ticket).

Brookside Country Club -- Crab and bacon mac and cheese with muenster and white cheddar, with a tomato jam dipping sauce. (Chef Peter Fizz was working overtime to fill these orders and there was a very long line.)

Railroad St. Bar & Grill -- Chef Mike McCloskey said his recipe for "Octoberfest Grilled Cheese" included bratwurst, white cheddar, onions and peppers. Railroad Street also provided the beer, which was an excellent selection. I chose Victory Brewing Company's Hip Czech Lager.

Bause Catered Events -- Smoked gouda, muenster with carmelized onion, garlec-onion butter and crushed salt & vinegar potato chips. Chef Erin Bause also offered up some delicious tomato soup to dip your sandwich in. Quite good.

Pottstown Hospital -- Yes, you read that right. And I must say, Chef Stewart Sherk makes a great grilled cheese. His recipe had arugula, tomato, pesto with asiago and provolone cheese on sourdough bread.

Grumpy's Handcarved Sanwiches -- For this winning combination, Chef Gene Dugan blended chedar, muenster, havarti and goat cheese with crushed figs on potatoe bread. He also provided tomato soup for those who feel it is a crime to eat any grilled sandwich without tomato soup.

Also on hand was The Daisy Jug Band, which played in the beer tent. Here's a sample:



About 200 people came out under the cloudy skies, perfect weather for grilled cheese sandwiches.

They ate, they drank, some played the cornhole game set up for those who enjoy such things, and then came the big reveal.

Here come da judges...

The judges for Cheesetoberfest were the Honorable Stephanie Henrick, the mayor of Pottstown; the equally honorable Scott Bentley, renown local businessman and the decidedly less honorable Evan Brandt, Mercury reporter and renown quaffer of beer.

Brian Parkes, executive director of the TriCounty Active Adult Center, seen in the photo above with the judges, sad the event raised about $4,000 for the center.

And don't forget folks. Today is the 15th Annual Carousel of Flavor restaurant festival which, I hasten to mention, also has beer. This year it will be held at the actual Carousel location, on King Street, across from Memorial Park.

An now, here are the Cheesetoberfest Tweets I managed when I wasn't doing official judge stuff ....

This Was Really Awfully Cheesy

11th Carousel of Flavor is a Hit!

Photo by Evan Brandt

By all reports, the icing on this Red Velvet cupcake from 

Batter-Up was quite stupendous.

The eleventh Carousel of Flavor restaurant festival was held on High Street Sunday and it was bigger and than ever.

This is, without a doubt, one of the best events Pottstown hosts, one of many, and that's saying something considering how fond I am of the Volleyball Rumble (where I get to serve -- drink -- Sly Fox Beer) and the growing swell of Halloween events in town.

Full disclosure: I have done grant work for the Carousel at Pottstown organization and been paid by them, but I would come to this restaurant festival if they had never paid me a penny.

Good fun, a classy event and hey, they've got a beer tent! (Wine too, if you like that sort of thing....)

I was there with my wife as a civilian, unofficial in ever way, but I couldn't help "documenting it," as my wife so correctly described it.

Photo by Evan Brandt

The day's food judges come from the culinary program

at Montgomery County Community College.

But hey, she also had a great idea: People love to take pictures of their food these days and a restaurant festival is tailor-made for that sort of thing.

(I did it on Twitter, but I think Instagram is the best vehicle for this next year. Keep your eyes peeled for hashtag suggestions next year.

Anyway, as your hometown newspaper, The Mercury was obviously on the scene, so I included the work of Mercury photo Chief John Strickler and Sunday reporter Frank Otto along with my own paltry menu choices here.

In fact, here is Frank's Tout video from the event:



And here are my Tweets from the event:

Hungry? Get Grumpy

Photos Courtesy of John Armato

Adriana Douglas and Briana Gribble look at the secret ingredients and get to work      

Blogger's Note: The following was provided by the Pottstown School District.

What do these food items have in common – goat cheese, Ruffles potato chips, pork chops, and cherry preserves?

They were the secret ingredients in the Pottstown High School Culinary Arts second annual Chopped contest sponsored by Grumpy’s Restaurant at 137 High St. in Pottstown. 

Get Chopped Winners Isaiah Robinson, Keelan Warren with
Superintendent Dr. Jeff Sparagana Gene Dugan ( Mr. Grumpy )
and High School Principal Dr. Jeffery Hartmann

Gene and Sheila Dugan, owners of Grumpy’s, challenged the culinary arts students to a real-life experience with the task of creating a menu dish to be served at the restaurant. 

Once the students received their secret ingredients, they are given 60 minutes to create, prepare, plate, and present their creation to a three person judging panel.

The winners of the event have their sandwich featured as a special menu item at Grumpy’s Restaurant. 

This year’s winners Keelan Warren and Isaiah Robinson also received a recipe book, a bag of culinary utensils, and a $50.00 cash award.

“We wanted to start this competition for the students to give them a way to take the skills they are learning in class and put to real-life application," Shelia Dugan said.

"Only two years old, this event creates a great deal of excitement and enthusiasm for everybody involved. Grumpy’s is proud to partner with the Pottstown School District in providing students quality, real-life educational opportunities," she said, adding, "as an added benefit to the Culinary Arts Department, Grumpy’s will donate $2 for the sale of each sandwich to the Culinary Arts Department.”

So many sandwiches, so little time....

Judging this year’s event were High School Principal Dr. Jeffrey Hartmann, Superintendent of Schools Dr. Jeffrey Sparagana, and Gene Dugan – aka Mr. Grumpy.

“This is my first year experiencing this event and I can feel the excitement and enthusiasm that the students have for the challenge," said Culinary Arts teacher Jackie Mathias, Culinary. "This is a great real-life, learning experience and at the same time a fun and enjoyable way to learn the art and skills of food preparation.”

“Developing partnerships with our community members that lead to rewarding educational opportunities for our students is a focus of the Career and Technical Education Department,” said Director Danielle McCoy.

Later this year, the students will have a grand unveiling of their new creation at Grumpy’s Restaurant.

In addition to the winners, students participating in the event included: Ryan Krause, Adriana Douglas, Robbie McCoy, Derek Piechota, Jaime Caballero, Gary Beekley, Terri Chestnut, BriAnna Gribble, and Ronni Yerk.

Front row, from left: Chef Jackie Mathias, Briana Gribble, Ronni Yerk, Robert Leonard McCoy III, Derek Piechota, Ryan Krause. Back row, from left: Terri Chestnut, Isaiah Robinson, Keelan Warren, Adriana Douglas

Edible Ideas (Hold the Mayo)

Grumpy's Co-owner Sheila Dugan, center, gives sandwich-making tips to practicing culinary students Derek Piechota and Ryan Krause at the high school's culinary arts kitchen. 

There are few more satisfying claims to fame than having a sandwich named after you.

Although, this is something that usually only comes after you are already famous.

But thanks to Grumpy's Hand-Carved Sandwiches, students in Pottstown High School's culinary arts program are being offered the opportunity to jump ahead to the naming part, famous or not.

Oh yeah, they may also win $100.

It's all part of a contest called "Chopped," which is being sponsored by the popular High Street sandwich shop to give the students a real life experience in business, a focus of Pottstown School District programs.

Dugan visits with advises Matt Taylor in the culinary arts kitchen.

The idea is that they will design and prepare their own brand new sandwich and the entries will be judged.

(Shameless Plug Alert!: Mercury Staffer Cheryl Thornburg, who writes The Mercury's Curtain Call theater review blog, is among the judges.)

The winners, who will work in teams, get $100 and the opportunity to name their sandwich and see it put onto the Grumpy's menu.

According to Grumpy's co-owner and PDIDA Director Sheila Dugan, students will be given one hour from start to finish, not including clean-up, to create their edible masterwork.

Grumpy will supply three ingredients in which the student MUST use 

The students will be given a choice of 3 breads from which to choose, hopefully choosing the one that will best suit their idea for their sandwich. 

Grumpy and the judges will be in the kitchen observing the cooks and being certain that all sanitation and such is followed.

Students Robbie McCoy and Matt Taylor hard at work.

The students will be judged on the following:

* Sanitation Safety

* Procedure (NO DEEP FRYING)

* Teamwork

* Cost (Grumpy will provide the starting cost of the ingredients -- sandwiches sell for $6.60 in the store -- and the students must keep the cost of their sandwich ingredients within the range of this cost in order to make it to the menu at the restaurant.

* Creativity / Style

* Presentation All students will be required to create a side dish to compliment their sandwich.

In addition to the $100 prize, and having their sandwich become part of the Grumpy's menu, winners will also receive a basket of culinary goods including tools of the trade and books donated by Sue Repko, author of the Positively Pottstown blog.

The competition takes place Monday at the Pottstown High School culinary kitchens and the results will "unveiled" at Grumpy's during a presentation not yet scheduled.