Our Mission IS...
to Deliver the Ultimate Hospitality and Grilled Cheese Experience
through Extreme Flavor Combinations.
How did MELTZ come to be?
What happens when two guys with roots in fine-dining, electronics, engineering and remodeling put their heads together for a possible business venture? Well, nothing at first. You see, we liked meeting for lunch. We liked the idea of simple comfort food. But comfort food can get boring. And “gourmet food” sounds kind of pretentious here in North Idaho. So, as our food quest continued, it sparked the idea that would become MELTZ Extreme.
Realizing there might be an untapped niche here, we started kicking around ideas. We wanted to give comfort food a twist, an edge, and when Matt threw out the word “Extreme,” we knew we were onto something. Considering Joe’s fine-dining roots and extensive culinary experience; cheese was a blank canvas, and grilled cheese sandwiches were the perfect vehicle for delivering edgy flavor combinations.
We liked the word "Extreme", but what do we mean when we say Extreme? For us, Extreme was a combination of components, starches, proteins, and sauces that are harmonious together.
As entrepreneurs, our desire is to build a Christian-based company. We see our business as our mission, as a way to make a positive impact in our community. With core values of respect, honesty and loyalty; we stand behind our food 100%. We promise our customers, if something isn’t right – we WILL work to make it right.
Joe Mccarthy
Owner and Co-Founder
Locally, Joe McCarthy enjoyed being the Executive chef at Brix in downtown Coeur d’Alene and at the Mirabeau Park Hotel. He also served as the consulting chef for Lil Popetta’s, which used to occupy the space MELTZ now calls home, where in 2004 he spent a few months developing their concept and recipes.
A graduate of the New England Culinary Institute in Montpelier, VT., Chef Joe McCarthy did his internship under Chef David Burke, at the Park Avenue Cafe in New York City. After graduating, he set off to work with James Beard Award Winner, Keith Luce, in Chicago. Following this, McCarthy took a position as the Sous Chef at the Little Nell, a Five-Star, Five-Diamond Hotel in Aspen, CO. Joe has over 23 years of culinary Experience working in some of the most prestigious kitchens in America, including stints in San Francisco, Washington D.C., New England, and Florida. His cooking Extends across a wide range of settings and Experiences.
Over the last ten years, Joe’s involvement with motor sport hospitality covers a veritable cornucopia of events and interests. From endurance racing catering for Ferrari and Peugeot, to being the top-gun chef at racing and hot rod gatherings like the American L Mans Series, National Hot Rod Association, the Indy Racing League Series, and the TV compounds for ESPN vs. ABC; McCarthy’s reputation for culinary Excellence makes it possible for him to head up these events.
In addition, Joe appreciates chances to globe-trot as a chef, catering functions for Google and YouTube in San Francisco. The Excitement and travel opportunities combined with the balance of life for his family were determining factors in his decision to open Meltz. Joe resides in Northern Idaho where he enjoys spending time with his wife Brianna and their two sons, Mason and Talan.
