J.T.M. Food Group to Showcase Menu Favorites and Crown Winner of Beer Cheese Throwdown at 2022 National Restaurant Association Show

HARRISON, OH – May 11, 2022 – J.T.M. Food Group, a leading provider of menu solutions for the foodservice industry, will exhibit at the National Restaurant Association Show at McCormick Place in Chicago from Saturday, May 21 - Tuesday, May 24, 2022. From booth #8802, J.T.M will be crowning the winner of its inaugural Beer Cheese Throwdown on May 22, as event attendees and a panel of judges from across the country vote among two finalists: Ciclops Brewery & Cidery (Spartanburg, SC) and Crescent Moon (Omaha, NE). J.T.M. will also feature a comprehensive menu of best-selling solutions for restaurants and food service operators nationwide, presented in three fun preparation stations in the J.T.M booth.



NEW Cajun Mac

NEW Hatch Mac & Cheese

Tillamook® Mac & Cheese

Jalapeño Pepperjack Mac & Cheese

Three Cheese Mac


Fat Tire® Beer Cheese

Roasted Street Corn

Spinach Artichoke Dip

Hatch Queso

Pretzel Bites


Cheddar Grits

Cinnamon Apples

White Chicken Chili

Premium Chili

Sausage Gravy


J.T.M.’s Beer Cheese Throwdown started several months ago and challenged breweries across North America to create custom dishes using J.T.M beer cheese base combined with a unique craft beer. Hundreds of entries have been narrowed down to two finalists showcasing their incredible custom creations. NRA Show attendees will have a chance to taste test and vote on the contestants’ beer cheese dips on Saturday and Sunday, along with a panel of judges.


CICLOPS CYDERI & BREWERY (Spartanburg, South Carolina):

Mad Man Pizza - Irresistible flatbread topped with Ciclops Beer Cheese, tender grilled chicken, fried-to-perfection cherry peppers, crispy bacon, secret cheese blend, and finished with a steamy, scotch-bonnet, ranch drizzle. Craft Beer Selected: Dead Men Tell No Tell Chocolate Pepper Stout


CRESCENT MOON (Omaha, Nebraska):

Beer Bites - Craft Beer Cheese sauce poured into ice cube molds, frozen, then cut in half, rolled in cornstarch, dipped into egg wash, and rolled in panko seasoned with salt and pepper. Fried at 350 for 3-4 minutes and served with a scratch-made, roasted elote aioli dipping sauce garnished with ancho seasoning. Craft Beer Selected: El Squatcho-Peño


The National Restaurant Association Restaurant Show is the largest annual gathering of foodservice professionals in the Western Hemisphere. The Show brings together the people, ideas, products, solutions, and information that make up the entire domestic and international industry spectrum.


For additional information, to request samples, or to schedule a visit with J.T.M. spokespersons during the National Restaurant Association Show, contact Brad Nelson, Senior Marketing Director, at 513-503-6048 or bnelson@jtmfoodgroup.com.