Press

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Our State Magazine – American Meltdown Grills ‘Em Up – February 2015

Herald Sun, Much Ado About Cheese – November 2014

Food Truck Road Trip, A Cookbook – November 2014

Our State Magazine, 8 Can’t Miss Food Trucks in NC – July 2014

INDY Weekly – Best of the Triangle – 2013
Winner, Best Grilled Cheese
Nominee, Best Food Truck

Indy Weekly, Artisan Cheese Fest – June 2013

INDY Weekly – Best of the Triangle – 2013
Winner, Best Grilled Cheese
Nominee, Best Food Truck

CBS Sunday Morning Feature on the Grilled Cheese Invitational – May 2013

WRAL Fan Favorite Food Truck – April 2013

Elite Magazine – March 2013

Deep South Magazine, Best Food Trucks in The South – January 2013

The New York Times, 36 Hours in Durham, NC – January 2013

Culture Magazine, Cheese on Down the Road – Fall 2012
“Grilled cheese lovers, forget that sandwich Mom made.  Brie, Gruyere, fresh chevre, and smoked Gouda rule.  At American Meltdown, Paul Inserra makes a point of using interesting and artisan cheeses.  “We go through tons of cheddar but also more geeky cheeses like parrano and local goat cheese from Holly Grove.”

The Daily Tarheel, Truffles from a Truck – November 2012

Cosmopolitan Magazine, A Meal He’ll Drool Over – October 2012
“The hottest food trucks right now are serving gourmet grilled cheeses.  Stand in line at one and you’ll quickly notice you’re surrounded by men.  The only thing dudes love more than a sandwich? A sandwich filled with hot, gooey cheese.  We asked Paul Inserra, owner of the American Meltdowntruck in Durham, North Carolina, to give a few combos you can make.“

Food Republic – September 2012
“Whoever believes that there is no such thing as a gourmet grilled cheese needs  to take a trip to American Meltdown. The truck uses fresh cheeses and breads for their inventive creations: the “Pigs ‘n’ Figs” is made of sourdough, goat cheese, speck and figs, and is drizzled with a balsamic reduction. Among their modestly priced options is the Hangover, a sandwich that makes Meltdown “the only place in the country, maybe the world, where people ASK for a hangover.”

The Daily Tarheel, Food Truck for a Night – August 2012

The Weekly Yelp, NC Triangle
“American Meltdown also rolls around town, featuring gussied-up grilled cheese with “unique ingredients.”  Lauren H likes the Pigs and fig “topped with goat cheese, figs, speck, and balsamic on sourdough bread.”  But it’s the Beer and Bacon – “a beer fondue melt” smothered in “fresh, peppery arugula” that has Brittany F doing “a happy food dance.” Cha cha cheeses!”

Time Warner Cable’s News 14, Around Carolina: The Cookery

Durham Magazine, The Un-believer – August 2012
“When it finally emerges from the sleek, orange truck, it’s packed with prosciutto-like speck, goat cheese and figs, a buttery, crunchy mix of pungent, salty and sweet.  Paul Inserra, the recent New York transplant who owns and operates American Meltdown, raps on the driver’s-side window and flashes an inquisitive thumbs up sign.  I give him an affirmative thumbs up back.  This guy’s on to something.”

Culture Magazine – Summer 2012 

Carpe Durham – April 2012

INDY Weekly – March 2012

Episode from Street Foodie Diaries

Video Short with Echos Media Boutique

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