J.T.M. Food Group Selects Finalists for Beer Cheese Throwdown

J.T.M. Food Group, a leading provider of menu solutions for the foodservice industry, has opened voting for its Beer Cheese Throwdown, a national contest for breweries to enter their best beer cheese menu creations. In the fall, J.T.M. 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 all over the world. Finalist recipes can be viewed and votes cast at https://jtmbeercheesethrowdown.com. Visitors can vote once per day through February 15, 2022, and the top two finalists will be announced March 1, 2022.

Finalists will receive an all-expense paid trip to the National Restaurant Association Show from May 21-24, 2022, where their custom 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 winner will take home bragging rights and a prize pack including a Traeger® Grill Pro Series 780, full-page ads in The Brewer Magazine & The New Brewer spotlighting the winning beer, 5 cases of J.T.M.’s Beer Cheese Base, and more.

The four finalists in the Beer Cheese Throwdown:

• Broken Bow Brewery (Tuckahoe, New York): Hell Hath No Fury Beer Cheese Nachos A fun twist on nachos, including chili, sour cream, chives, Hell Hath No Fury Beer Cheese, all tossed inside a bag of Fritos. For those that don’t love Fritos, try it on top of Tostitos or on a Chili Cheese Hot Dog.
• Ciclops Cyderi & Brewery (Spartanburg, South Carolina): Mad Man Pizza Irresistible flatbread topped with Ciclops Beer Cheese, tender grilled chicken, fried-to-perfection cherry peppers, crispy bacon, secret cheese blend, and finished with a steamy, scotch-bonnet, ranch drizzle.
• Crescent Moon (Omaha, Nebraska): 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 3-4 minutes and served with a scratch-made, roasted elote aioli dipping sauce garnished with ancho seasoning.
• Eagle Creek Brewing Company (Statesboro, Georgia): GAPA Chili Mac Handmade pappardelle pasta, tossed in Ga Porter Authority Chili and Ga Porter Authority Beer Cheese topped with Parmesan.