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Chef Jernard Wells and Chef Julian Frederick joined Slow Food Live for a family-friendly collaboration where both chefs served up tasty grilled cheese recipes, with a little help from Truly Grass Fed Dairy!
Celebrity Chef Jernard Wells – a father of nine known as “The Family Chef” is the award-winning TV host of “New Soul Kitchen” on CLEO TV, bestselling cookbook author and James Beard House Honored Chef beloved for his unique twist on Southern inspired cuisine which infuses Creole and Asian accents.
Kid Chef Julian Frederick, an award-winning kidpreneur, best-selling author, culinary influencer, and CEO of The Step Stool Chef, is dedicated to building kids’ confidence and independence through cooking. Both talented culinary artists share a passion for the role that food plays in our families and communities, and will discuss the importance of responsibly produced ingredients to nourish our bodies and enrich our lives.

Chef Julian’s Grilled Cheese Skewers with Cheddar Tomato Fondue

Grilled Cheese Skewers
2 slices of Sourdough Bread
4 (half an inch) sliced baguettes
6 slices of Truly Grass Fed Natural Sharp Cheddar cheese
1 tablespoon of Truly Grass Fed Unsalted Butter
2-4 Bamboo Skewers
2 cherry tomatoes (optional)
Cheddar Tomato Fondue
2 tablespoons of Truly Grass Fed Salted Butter
2 teaspoon of Minced Garlic
3 Tomatoes 
6oz Tomato Paste 
1/2 cup Chicken Broth (or vegetable broth for vegetarians)
7 oz. block of Truly Grass Fed Naturally Sharp Cheddar cheese, Shredded
1 tsp Lightly Dried Basil
Salt & Pepper to Taste
Pinch of sugar (optional)
Shredded block of Truly Grass Fed Cheese
Saute garlic with Truly Grass Fed Butter in saucepan on medium-low heat
Add three tomatoes to food processor to chop and liquify
Add tomatoes, tomato paste and chicken broth to saucepan.  Then stir
Then add basil and salt & pepper to taste.  Add sugar if necessary
Reduce to low heat and let simmer
Pre-heat small skillet to medium-low heat
Cut baguette into 4 thin slices.  Butter one side of each baguette slice.  Then place two baguette slices butter side down on skillet.
Add one slice of Truly Grass Fed cheddar cheese on baguette then add two addition slices on top of cheese with butter side up.
Cook until cheese is melted and bread is golden brown.
Repeat the same with sourdough slice.  Cut the sourdough grilled cheese into 2-3 slices.  Then cut again in half.  
Place grilled cheese on skewers with cherry tomato in the middle.
Serve and enjoy!

Chef Jernard’s Smile & Say GrillED Cheese & Ham

8 slices country white bread, buttered
4 -8 slices Truly Grass Fed Natural Sharp cheddar slices
8 slices thick-cut smoked ham, cooked & diced
This should make about 4 cups.
Prep time 10 mins
Cook time 30 mins
Serves 4-6
Mac and Cheese:
8 ounces mini shell pasta or macaroni
Kosher salt
3 tablespoons Truly Grass Fed unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1/2 cup heavy cream
7 Ounce of Truly Grass Fed natural aged Cheddar 
7 ounces Truly Grass Fed Bold & Creamy natural sharp Cheddar
1 teaspoon of Nutmeg
1 teaspoon of smoked paprika 
Freshly ground black pepper
Cook ham and dice set aside this will be added to the Mac and cheese once ready. Option purchase already smoked ham and dice
Bring water to a boil add pasta and boil for 8-10 minutes until Al-dente drain and set aside.
Now it’s time to make the béchamel cheese sauce:
In medium size pot on medium heat melt butter and add flour stir and cook down to remove lumps then add Milk & heavy cream it will start to thicken a little add shredded cheeses remove from heat then add diced bacon stir to incorporate Evenly spread Mac and Cheese in an 8-inch square baking dish. Cover the dish with plastic wrap and refrigerate until firm, about 1 hour. Cut the mac and cheese into 4 equal-size squares. 
Preheat a griddle over medium-low heat. Place each mac and cheese square on a slice of bread, top with 2 slices of Truly Grass Fed Squares on each piece of bread and griddle the sandwich until golden and warm, about 4 minutes per side. Repeat with the remaining ingredients. 


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