In our latest issue, Rachel Wharton goes inside Mike Jacober’s Morris Truck for a peek at the making of market-driven grilled cheese. Read the story for more on Jacober’s constantly evolving menu (“nutty Vermont raclette grilled with sunchokes and homemade skordalia; focaccia with feta and ginger pea pesto, or caramel-kissed Gouda paired with pâté, pickled carrots and mustardy vinaigrette”) and the inspiration for his masterpieces on sliced bread.
