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1st Annual Austin Regional GCI :: The Grilled Cheese Invitational

1st Annual Austin Regional GCI

Caution and Pixies award winning Fabio! sammich.

Caution and Pixies award winning "Fabio!" sammich.

Results!

Sammich Rank
The Missionary Category
Cook
Overall Sammich Score
1st
Momma’s Gooey Surprise
Mary J Baird-Wilcock
26.50
2nd
RLP Special – Thick sliced buttermilk bread with Tillamook medium cheddar, a thin layer of brie & country crock
Robert Poklemba
25.79
3rd
Jew ISH – Orrowheat Jewish Rye Bread, Praft Philidelphia Cream cheese & Sweet cream butter
Audrey Maker
24.40
4th
Lone Star Grilled Cheese
Red Moss
22.47
Sammich Rank
The Kama Sutra Category
Cook
Overall Sammich Score
1st
Italian Truffle Explosion – Artisan bread spread with white truffle butter & roasted garlich mushroo arugula spread. Melted fontina cheese & truffle riesling fondue.
Doryan
30.46
2nd
Green Cheese Incident – Aged Irish cheddar, basil pesto, Orrowheat honey wheat berry bread & Irish butter
Clovis
29.29
3rd
Little Italian Inside you
W. Eric Benton
28.29
4th
The Modus Operandi
Trevor Good man
27.73
Sammich Rank
The Honey Pot Category
Cook
Overall Sammich Score
1st
Fabio.
Caution & Pixie
32.00
2nd
Sweet T*ts!
Jennifer Frank
29.80
3rd
Tiramisu – Sweet cream cheese filling w/scotch, ladyinger ckaes and fried in brown sugar butter. Topped with frosting
Matthew Bey
29.42
4th
Honey Pot Surprise
Josh Hodd
27.47
The Spaz Category
Cook
Spaz Score
1st Spaz
Fabio
Caution & Pixie
12.43
2nd Spaz
Sweet T*ts!
Jennifer Frank
12.27

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Filed in: Austin, Regionals, Results • Monday, March 24th, 2008

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CHEESY VIDEO OF THE WEEK

About

The Grilled Cheese Invitational (GCI) is the largest, craziest, and most exciting Grilled Cheese cooking contest in the country and is the best thing to happen to sliced cheese since sliced bread! The GCI promotes an almost scary pursuit of perfection in a Grilled Cheese Sammich and allows for amateur and professional chefs to compete side-by-side in the hopes of becoming a true Grilled Cheese Champion.

The event was created by Tim Walker in 2003, in an artist loft in Downtown Los Angeles as a competition between friends and since then, has grown into a national movement dedicated to perfecting the art of grilled cheese, with thousands of cheese fiends and regional competitions across the country.