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Daily Dining News: What's the Secret to Drewski's Grilled Cheese Goodness?

The heart of Drewski's menu is bread and cheese. The Sac Bee's Chris Macias tracks down the man behind Drewski's, Andrew Blaskovich, for tips on how to make good grilled cheese. Here are a couple samples:

  • Butter: "Blaskovich recommends using clarified butter, which has all of its milk fat removed to leave pure butterfat. Clarified butter...has a higher smoke point, which lends itself well to sautéing and good ol' grilled cheese sandwiches."
  • Bread: "Blaskovich's go-to loaves come from the Sacramento Baking Co., which can also be found at Costco. Sliced sweet French breads are preferred by Blaskovich for their crisping properties; the tanginess from sourdough breads also pairs well with the sharpness of cheddar cheeses.
  • Cheese: "You can't go wrong with a well-made cheddar cheese, and Blaskovich also speaks highly of havarti, a semi-soft cheese with buttery aromatics and flavor that melts especially well.On Eating: "After about five minutes they get a little soggy," Blaskovich said. "They're best when they're fresh off the grill. You've got to eat them fast."

Read the entire story with more great tips in the Sac Bee.

If you're a grilled cheese lover, don't forget that Cheese Louise, a specialty grilled cheese restaurant, hopes to open next to Blackbird Bar & Kitchen on 9th St. soon.

More News:

Check It Out: Paragary's Outdoor Dining Patio - The Sacramento region offers a number of lovely outdoor restaurant dining options, but one of the most stunning (and secluded) is located at Paragary’s Bar & Oven in midtown. Surrounded by a tall fence and showcasing gnarled olive trees, beautiful waterfalls, a large fireplace and a tropical-style outdoor mini-bar, the patio is the perfect spot for a romantic meal or a lengthy, entertaining dining experience with friends. Kira O'Donnell in Sac Mag.

Red Rabbit: Bunny hops - Resistance is futile when it comes to Red Rabbit’s desserts. A meal isn’t complete without picking at least one item off of the large chalkboard to the left of the bar. The berry-infused ice-cream sandwich is bright and refreshing, with a chewy shell that dovetails neatly with the smooth, fruity interior. The German chocolate doughnuts splashed with powdered sugar depress only when there isn’t a fourth one to wolf down. Magic is also made with Meyer lemons—surprise yourself.Greg Lucas in Sac News & Review.

Big Joe’s is (Still) Pretty Awesome - Big Joe’s BBQ, like the phoenix, has risen from the ashes that is Citrus Heights to reemerge on the grand stage under the shadow of City Hall. It’s a triumphant return indeed. Joe hasn’t lost a step. The menu is simple, straighforward, and ‘cue-tastic, or maybe ‘que-licious, or how about bar-b-kickass. On The Sac Rag.

National Grilled Cheese Day! - Who in Sacramento fixes your jones for ooey gooey goodness that triggers a childhood deja vu? Featuring Rubicon, Cafe Rolle and Juno's Kitchen. On The Sac Rag.

Weekend bicycle tour to local coffee bars - Bicycle-riding coffee enthusiasts are gearing up for the fourth monthly Second Saturday Coffee Bike Tour, a free daytime event hosted by Broadacre Coffee. Broadacre Coffee has been open about six months, and co-owner Jake Elia, 21, said Thursday that the bicycle tour of locally owned coffee bars has gained popularity each month, with the first ride in December drawing about a dozen riders and the most recent one bringing almost 30. Brandon Darnell in Sac Press.


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