The Future is Now
Hola Chiz Heads!
It’s been awhile…. Quiet your Hurried Lives! Serenity Now!
Much to catch up on so please read on…
With the recent meteor exploding in our atmosphere and asteroid near misses, it seems appropriate to mention that TCS has successfully completed a second TRIP AROUND THE SUN with our Sherway Gardens location!
Our second location in Etobicoke (Sherway Gardens) celebrated it’s first anniversary on Feb. 13, 2013.
Brief celebrations aside, it’s time for TCS to get down to the sticky business of forging “The Yellow Steel” to build cutting edge grilled cheese (kinda literally if there’s such a thing). As the story goes.. .. .. when TCS first opened it’s doors, CHIZ HEADS gathered in large numbers and we recognized the opportunity for collaboration by allowing you to play an integral role in designing our Menu; each week we would run a Feature that was designed by one of our cherished customers (and sometimes fellow Chiz Head). The ridiculously successful collaboration allowed us to build a large archive of grilled chiz recipes - we even fell behind and are still drawing up the blueprints for some!
Now I NEED YOUR HELP!! GCAW(grilledchizatwork) is reaching out to all present TCS followers and asking YOU to submit ideas you’ve had about your PERFECT GRILLED CHIZ. Nothing shall be disqualified as undoable or ridiculous until we have proven it to be so in our Grilled Chiz “Mythbuster” Test Kitchen.
The grilled chiz chosen to start the program will come from the list created by your submissions. I’m hoping to get this program going quickly…wink,wink,nudge,nudge
A Trip Around the Sun!
To all you Grld Chiz Lovers out there, LISTEN UP! We’ve just completed our first year of business! Or should I say, “Playin’ in a sandbox”? Wow, being Chizee isn’t Izee! I seem to remember the book-ends better than the middle….. muddle…. no middle. Thanks sooo much for the support! So many recipes have been developed and CREATED by you. We’ve had a blast so far and some epic moments along the way.
Our kitchen brigade’s been hard at work and we hope to see some menu developments in the new year that are both whimsical and defibrillator-inducing. We have also loved sharing ideas with the hardcore and the rookies alike, so come Jan2013, we will crystallize our Features Schedule and give you updates on how you can participate in making and naming a Feature grilled cheese! I even think there might be something we throw in for free, but I’ll double-check my facts……
Here’s to one more trip around the sun!!
Hola Grld Chiz Maestros & Maestras!!
We are fast approaching our 1-yr anniversary at our Yonge & Eglinton Store - November 24 - so don’t be surprised to see me handing out some free GrldChiz coupons in the coming weeks! Don’t worry, they don’t expire!
You may have surmised from Tcs’ long internet silence that our resident ChizWiz behind any of our social media has taken an incongruent path and resumed his graduate studies at one of our local centres for higher education. Congrats Cobi-ashi! I will do my best to fill in the huge gap left in your absence.
That being said…. BigChiz is now on the scene! I will be posting what I hope will become regular updates about our Tcs stores and what’s going on.
Our NEW FEATURE at Sherway Gardens is called THE CONSTRUCTION WORKER - it’s pulled BBQ Pork with sauteed onions and jalapeno peppers - steamed in Cane Cola. We’re throwing together with parmesan and monterey jack cheeses, smoky bacon hickory sticks and sliced pickle on panko-parmesan crusted Pannini. Get it with either our warm maple-bbq sauce or our homemade chipotle aioli.
Creating extraordinarily unique, fun ways of making grilled cheese and serving them to the masses is sometimes like playing in the sandbox! Though it has not come without it’s challenges, it’s been a divine pleasure seeing so many excited faces along the way.
The Yonge and Grafton
The funny thing about this late post is that I actually got the photographs in on time. Just plain slipped my mind to actually get the post up. I guess that’s what happens when you’ve got grilled cheese on the brain, especially our new feature at our Yonge and Eglinton location, The Yonge and Grafton. This one takes influence from the east coast, by way of Eric. It is a Donair style grilled cheese and some have told me it is our best one yet.
While our cheese choice makes it somewhat unlike a normal grilled cheese - Haloumi doesn’t melt, at all - the flavour will blow your mind. The Yonge and Grafton is Haloumi Cheese, Spiced Beef, Diced Tomatoes and Onions, and Sweet Garlic Sauce on Black Olive Bread with some more garlic sauce to dip on the side.
Eric, thank you for this one, it is killer.
And We’re Back
I hope everyone had a great long weekend. I know everyone at The Construction Site enjoyed the time off. Well we’re back and we’ll be getting into the swing of things with a new Feature coming soon at Y&E. The Super Mario ran out on Saturday and Eric is taking some time to decide on exactly what he wants. In the meantime we’ll be running the Asiago Fresco and Prosciutto grilled cheese as an interim feature.
Canada Day Weekend
Hey all, just wanted to let everyone know Canada Day weekend hours.
Our Yonge and Eglinton location will be closed for both Sunday July 1 and Monday July 2.
Our Sherway Gardens location will be open Sunday July 1 and closed on Monday July 2.
Both stores will be open regular hours again on Tuesday.
I hope everyone has a wicked awesome long weekend, and stay cheesy.
Here We Go! The Super Mario in all it’s glory. That’s Spaghetti Bolognese on a grilled cheese. Yup, it’s amazing.
It’s-a me, Mario! The Super Mario that is
In our fine tradition of pushing the boundaries with our features, Ernest brings us one of our most intense features yet, The Super Mario. His main focus in creating this feature was that it had to be Italian, and this is nothing if it isn’t Italian. It’s basically Spaghetti Bolognese on a grilled cheese.
To make the bolognese we made a marinara sauce from scratch and added a mixture of ground beef, pork and veal. We then mixed the sauce with spaghetti and a combination of melted provolone and mozzarella. That allowed the spaghetti to set up in the fridge.
When it is ready to be served we put the bolognese on garlic, oregano and parmesan crusted French White bread, with more provolone and mozzarella and a healthy smear of the marinara sauce to make sure it’s just a bit messy.
Yup, this one is awesome, thanks Ernest.