Foodservice

Vote Now for Nation’s Best Beer Cheese Creation

J.T.M. Food Group contest finalists down to craft breweries in Georgia, Nebraska, New York, South Carolina
Bowl with beer cheese dip and snacks on wooden board
Photograph: Shutterstock

HARRISON, Ohio — J.T.M. Food Group, a provider of menu solutions for the foodservice industry, has opened voting for its final four brewery contestants in its Beer Cheese Throwdown, a national contest for best beer cheese menu creations.

J.T.M. in the fall invited breweries to submit their own custom recipes using J.T.M.’s Beer Cheese Base blended with one of their featured beers.

After reviewing entries from across the country, J.T.M.’s culinary team selected four finalists—from Georgia, Nebraska, New York and South Carolina—and opened voting to beer cheese fans worldwide. Finalist recipes can be viewed and votes cast here.

Visitors can vote once per day through Feb. 15, and the top two finalists will be announced March 1.

Finalists will receive an all-expense paid trip to the National Restaurant Association Show from May 21-24 in Chicago, where their beer cheese creations will be featured at the J.T.M. booth for the Final Throwdown. Recipes will be voted on by a panel of culinary professionals and J.T.M. chefs, and the top prize will include a Traeger Grill Pro Series 780, full-page ads in Brewer Magazine and The New Brewer spotlighting the winning beer, five cases of J.T.M.’s beer cheese base, and more.

The four finalists are:

  • Broken Bow Brewery, Tuckahoe, N.Y.: Hell Hath No Fury Beer Cheese Nachos: A twist on nachos, including chili, sour cream, chives, Hell Hath No Fury Beer Cheese, all tossed inside a bag of Fritos. For those who don’t love Fritos, try it on top of Tostitos or on a chili cheese hot dog.
  • Ciclops Cyderi & Brewery, Spartanburg, S.C.: Mad Man Pizza: Flatbread topped with Ciclops Beer Cheese, tender grilled chicken, fried cherry peppers, crispy bacon, secret cheese blend, and finished with a steamy Scotch bonnet ranch drizzle.
  • Crescent Moon, Omaha, Neb.: Beer Bites: Craft beer cheese sauce poured into ice cube molds, frozen, then cut in half, rolled in cornstarch, dipped into egg wash, and rolled in panko seasoned with salt and pepper. Fried at 350 for three to four minutes and served with a scratch-made, roasted elote aioli dipping sauce garnished with ancho seasoning.
  • Eagle Creek Brewing Co., Statesboro, Ga.: GAPA Chili Mac: Handmade pappardelle pasta, tossed in Ga Porter Authority Chili and Ga Porter Authority Beer Cheese and topped with Parmesan.

Family owned and operated since 1980, Harrison, Ohio-based J.T.M. Food Group specializes in menu solutions that deliver results to the foodservice industry. J.T.M. serves thousands of restaurants, schools, military and government organizations, food distributors and retailers throughout North America.

The National Restaurant Association has a majority stake in CSP owner Winsight Holdings LLC.

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