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rwtmmmmuu- 15 O O O Q Q 0 Joe Fromaggzo blStTO puts a new spm on oldfavourztes like gnlled cheese By 130an "1“ r” ‘ {25 Chronicle Sta” ޤ4 a". . M . it; s”, "an? " a. tmight sound chees b ‘ ' 555?“ fi“ ' y ut loe l-romaggro . stwyt ”a. , . _ I hopes to use the comfort food to build » «flggffi‘afiff‘iv . â€" the ultimate grilled cheese and Mac n‘ ' ~ a, ' jMIv fidfig‘g ' 5 cheese bistro bar in the city. . ._ i' £13.“ 1 +2155? of??? am? - “3 - Grilled cheese and Mac n'cheose are sta- _ g. he; ., _ "a“... ( (“if - ples of a lot of kids' diets. and the food gal;- - «iifl g, bWS‘w’ége5‘JfI ~ g ‘ ' “fl . brings warm memories and full stomachs ”Egfitgi “313.435? . ' ' still for adults alike. It seems everyone has a r r f“??? as}? 7" it 5334. f t A“ ~ , ‘ . way of preparing the dish â€" just ask them â€" ”v.Ԥ;1~c iii; $iifvfifi§ I’ NI . .' and the people behind loe Frommaggio fl?§,Â¥gt'§“ f * * . ' . I‘ decided to fill a niche and provide cheese ‘ ‘ if"? 5791315? 2; ‘ g; . 1 inspired recipes that would appeal to any» ~ L - I??? ‘ " f f’ 3‘ “523“. >_,“-' - ‘ one, no matter their age. - ”' - " ‘ a ‘ . if “We love cheese." said Scott Henderson. ff " « one Of the corporate partners in the new “ T f \' restaurant that had its grand opening yester- ' "' day at the Westmount Plaza. “We were thinking of different concepts and when you - look at the different culture of food it seems {if like people are looking for a specific experi» g" ’ ence. "1 “We wanted to come up with a menu that is inspired by cheese and say this is what we .~ do and we're the best in the city at it." .’ ' Rueben Salonga. the managing partner of ’ ~ . the project, said the wanted a focused menu so potential customers would know exactly what they were getting when the walked . through the doors. But they also want to expand people's palate and create combina- tions that most patrons wouldn't have thought of in creating their own Mac n' -/ cheese or grilled cheese recipe. “We're going to be known for one thing. - and try to definitively be the best at it." said Salonga. “We're targeting that niche. “There is an endless amount of combina» tions out there that are cheese inspired." . 1 , . The location at 50 Westmount Rd. should Scott Henderson, Reuben Salonga and Allan Cayenne have kindled Joe Maggie «the m Flue. ”stifling in modem updates also hit a lot of the key demographics from of comfort foods like grilled cheese sandwiches and Mac n' cheese. - “Munro the ofiice sandwich crowd to families with children, seniors and students from the “So my sister would get girl cheese and 1 never think it would work. but you have it One of his favourites include the Kraken, nearby universities. Some students like to would get boycheese.” and that's why we call it the Life Changer. which combines gruyere. mozzarella. lob- think that they can live on KD (Kraft Dinner) There is no girl cheese or boy cheese on because it completely blows people's per- ster. Pollack and white truffle oil for a decaâ€" alone, but Joe Fromaggio want to open peo- the menu. but there are already a few ception ofwhat foodsgotogether.“ dentMac n‘ dice-e experience. ple’s horizons with something that would favourites that they’ve identl- And customer feedback Cayenne said they have a plan to feature appeal to each one ofthose key demograph- fled. including an Oktober- “It’s something will be a big part of what one ofthose favourite recipes suggested by a ics fest grill cheese that features drives them. customer on a monthly basis to really “Everyone loves comfort food, and every~ muenster. black forest ham completely “Vlk can literally tap into heighten that connection between loe Fro- one loves the opportunity to come and eat and vodka kraut. The Life dwerent, and we’d our customer base. and our maggioand their client base. food that makes them feel at home and that Changer is a favourite of . menu can be inspired by “Everyone has their different experience they are amongst friends.” said Allan Henderson's. and features a like tO get People them." said Salonga, as they with cheese. how they make it and how they Cayenne. another corporate partner with combination of aged ched- to ”Something plan to use a heavy dose of like it. and each month we’ll have a different the business that also features principle dar, peanut butter sriracha , social media and customer feature that is customer driven,” said partner Joseph Siahou. and crisp bacon. It doesn't they would" t feedback to keep the menu Cayenne. “We'll say here’s what our cus~ Trading in memories is something they sound like it would work Wat home” fresh and inspired by those tomers wanted and heres what we’re giving think will connect with the people looking together but is done in a way choices. them. for cheese-inspired offerings, and the brain that will change perceptions -5°°“ Henderson "We all have different "We want the customer to feel involved trust behind the business shared a few of about grilled cheese. Corpomreparmer experiences and have done in it. and involved with what we're doing." \ their own. "It's something complete- 100mm crazy things with cheese." said Salonga. “We want to be someone's “When I was growing up I thought my ly different. and we’d like to said Salonga. ”Anyone who perennial choim for everything cheese.” mom was saying in cheese, so lwpuld ask get people to try‘somegiing they woul n't reads into our menu will see the inspired You can follow those choices on Faceâ€" | my mom forboyc eese.” said Cayenne. try at home," said Hen erson. "You wo ld foodexpressionswehave." bookmon MnerOloemeaggioa