NewsPress Extra 042413

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April 24, 2013

Check it out Remembering a couple of legends With Roger Ebert’s passing earlier this month, many of my fellow critics, entertainment reporters and I are sadly mourning the death of one of the world’s greatest film critics. Between Ebert and his TV cohort Gene Siskel, the two left a remarkably huge shadow from which none of us will probably ever emerge. If you want to see why, or you just want to go on a stroll down memory lane, visit siskelandebert.org, where you can watch just about every single one of their review segments from 1975 to Siskel’s passing in 1999. You may be surprised by how much they loved “Babe: Pig in the City.� — Shea Conner, St. Joseph News-Press

New favorite app My Kindle has changed the way I read, and the Kindle app has been just as amazing. The app lets me pick up my Kindle book where I left off, so if I forget my device at home or I have a few minutes to spare before an appointment, I can get a little further in my can’t-put-down book. The app lets you do everything the Kindle does with highlighting texts and making notes. You can also download the app to your PC or Mac. Check it out on Amazon.com. — Jennifer Gordon, St. Joseph News-Press

Sait Serkan Gurbuz | St. Joseph News- Press

A grilled mozzarella sandwich with a side of carrots at CafĂŠ Pony Espresso.

Grilled cheese and then some

Watch Nathan You need to see the Comedy Central show “Nathan for You.� As far as I can remember, it’s not very vulgar and actually quite clever. It’s about a comedian, Nathan Fielder, who attempts to help out small businesses with ridiculous ideas like a viral video for a zoo or summer Santa half-off photos. It’s really funny. — Andrew Gaug, St. Joseph News-Press

Dress up your favorite sandwich

G St. Joseph News-Press

rilled cheese is one of America’s most popular foods partly because of its simplicity. With just two ingredients (three if you count the butter), it’s a fast, cheap and easy way to get a comfort food fi x. Because of its simplicity, though, grilled cheese is essentially a blank canvas, tempting eaters to experiment with new ingredients and add some flair to the humble cheese sandwich. In fact, April 12 was National Grilled Cheese Day. People who celebrated the holiday likely didn’t just stop at white bread and a slice of plain American. The pop culture website Buzzfeed.com even included a list of “40 Amazing Grilled Cheese Sandwich Recipes� on its home page that day, encouraging viewers to expand their sandwich culinary horizons with ingredients like jalapenos, pulled pork or apples. Nancy Goode and her staff at Cafe Pony Espresso in Downtown St. Joseph know a thing or two about adding ingredients to grilled cheese. One of their most popular menu items is their grilled mozzarella, tomato, pesto and feta sandwich, or “grilled mozz� for short. “One time I went to a bar and ordered a grilled cheese and (the bartender) said, ‘Do you want cheddar on wheat or Swiss on rye with a little mayo?’ So then I started thinking ‘Oh, you can make variations on grilled cheese,’� Ms. Goode says. She says she fi rst saw the grilled mozz recipe on Pinterest and thought the combination of ingredients sounded interesting together. She then decided to add feta to the sandwich to give it another layer of flavor. Local chef and Bleecker Street Deli Co. owner Andrew Clark says experimenting with grilled cheese is a popular food trend right now, with many specialty and gourmet restaurants around the country featuring

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Potent quotables

only variations of this sandwich. “People have gotten away from the old belief that you just had to use Velveeta,� he says. It’s now very common to see “upscale� grilled cheese on restaurant menus featuring artisan breads, specialty cheeses and toppings like herbs, greens and different meats. Mr. Clark personally likes using a blend of cheeses on his sandwiches, goat cheese or Gruyere. He also likes adding meat to make it heartier. “In my mind, everybody loves bacon,� he says. “To really take it to a different level, I love chorizo.� Ms. Goode says one of her personal favorite additions to grilled cheese is sliced green olives. This is reflected in Cafe Pony Espresso’s mac ‘n cheese puttanesca, which contains olives and peppers for a spicy kick. She also offers regular grilled cheddar or provolone on white or wheat bread for people looking for a quick and cheap lunch option. “When I’ve always thought of comfort food, the fi rst thing I think of is tomato soup and a grilled cheese sandwich,� she says. At Bleecker Street Deli Co., Mr. Clark doesn’t have grilled cheese on the menu ... yet. He’s considering demoing a new sandwich option that would utilize ingredients he mentions above like Gruyere cheese and chorizo. “We probably would put a little bit of arugula on it, too, to not feel so guilty about the thousand calories in the sandwich,� he jokes. Because his restaurant is new to the area, now is a good opportunity for him to play around with menu items. The same goes for the humble grilled cheese. Mr. Clark says it first emerged in American culture in the 1920s and during the Great Depression but has only experienced a facelift within the last decade. “It’s been kind of bored and complacent for 90 years or so, and now it’s come to life,� Mr. Clark says. “I think people are moving away from stagnant eating. We’re more aware of what we’re putting in our bodies.�

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4.5.13 • from “Powerful nostalgiaâ€? Find the original story at

2013

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By BROOKE VANCLEAVE

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