Cheesy Bits Blog

Scroll here to find links, pictures, stories, and other cheese only related bits found on the internet:


July 15th, 2015

You are about to hear from me a whole lot more.   Whether that makes you squirm with glee or wonder how you even got here in the first place I could care less.  What I do care about is that our popularity is SOARING and we are trying to keep up with the demand.  Which is hard when you are one of the Best Food Trucks of SF (2011) and don’t have a food truck.  Or this new list.  The 18 Best Spots to Get a Grilled Cheese in San Francisco.   Read that list closely.   See a pattern?  Yeah.  All the other places are actually in San Francisco AND have a physical location.  We still are the very modular and very mobile meal that magically appears all over the place.  We are hoping to end this trek soon and find a permanent home in our birthplace of Oakland.   It is going to take a very serious crowd-funding campaign that is currently in the works.  In the meantime, always follow our Calendar to see where we are and stay tuned for upcoming Behind the Cart dinners with Galavant Events.   Hint: The Grexit is coming in September!

I’m also super happy with the success of the Condiment Club!  Glad you are enjoying all the artisan brands we have and encourage you to always seek them out and buy them.  Most of them are sold online and a few are at Bi-Rite.

Lastly, we aren’t sure how to make you all order more grilled peaches at Off the Grid because they truly are THE BEST THING WE ARE SERVING RIGHT NOW! It’s a healthier alternative to our grilled cheese and seasonal so come on down every Sunday and visit us for a delicious peach!

June 16, 2015

Sure I could talk about Tesla motors.  Or maybe how I made a friend at an event who turned about to be the Cheesemonger of Berkeley Bowl West.  MAYBE EVEN that time at Paws N Pints when I was taking a picture of all those happy customers and 2 girls shouted out how they missed me using bricks and have been fans for 5 years!

Nope, don’t have time.  One day I hope to tell the complete story in a novel-sized novel that you all can enjoy and digest.  Instead, how about a quick MADCap podcast that just came out that is a quick 5 minute interview with yours truly.  Click the link, turn up the volume, and hear a quick bit about me and the cheese life I lead.   A special thanks to Laura for interviewing me and hopefully becoming my friend in the future.  

May 27, 2015

After stumbling upon an article about 32 different sandwiches around the world I thought I had to check in and share this medley mouthful of different do’s on sammies.  All I can say is Portugal simmer down over there! Read up and eat up these 32 different sandwiches here.

Meanwhile, speaking of meats around the world I want to put in my mouth, the lovely people at Belcampo meat family are offering an all gay “Meat” course in August.  Can I forward it?  Fromage no!  Can I crowdfund it with all your help and in return share some juicy stories, photos, and details about life on the gay beef-cake ranch? Um yes.  Stay tuned for that GoFundMe to go live soon.

In the meantime, a quick shout out to our newest member of the Condiment Club coming all the way from the big city of NYC! The Super Spicy, Vegan, and regular Kimchi paste are quickly becoming the biggest hit to our free add-ons.  We have had so many requests about where to buy bottles that I am sharing them here! Still always ask as I do sometimes bring bottles to events to sell.

The one event you should not be missing this week is the Oakland Indie Awards! Always the best event in Oakland to both party and support all your favorite lOAKal vendors.  See you this Friday in the new location of Jack London Square. Check out my booth at the Oakland Indie Awards on May 29 from 6:30pm-9:30pm at Jack London Square! Celebrate and discover the businesses and artists who are doing great work for our community. Tix are only $10 in advance! Support your Indie community!

May 12, 2015

Just came across an email that said Sugarfoot Grits of La Cocina will be hosting an EatWith dinner and I had to share the news.   The dinner is in June but tickets are already on sale.  Her delicious southern style cookin is complimented well with her bold and beautiful personality.  I am fortunate enough to work next to her every Sunday at Off the Grid Picnic at the Presidio so I know about both.  I also know I don’t write often but I wanted to take a moment to remind everyone about some of the great underground events going on in the bay area.

From Naked Sushi happening last weekend to Barbarian Gourmet of Oakland’s up and coming May event there are a lot of underground options.  I still remember the giant turkey leg I enjoyed at her last dinner and am ready to go back and try again.  I

The yearly underground tradition of Outstanding in the Field has also already started if you don’t already know.  I have been as a patron and a server many, many times and enjoy the food and experience each time.  I won’t miss the secret sea cove of course but might go back and visit my favorite farmer and his food at Devil’s Gulch Ranch.

Until then, check out the calendar to find out where we are serving this month of May.

Visit me this Sunday May 17th at Off the Grid and say Happy Birthday.  I mean I’m working for you on my birthday it is the least you can do, right? And I might return the favor with a cool tank top gift.  (especially if you are a sexy dude.  just sayin.  #modelsandbottles)

April 22nd, 2o15

I stumbled across this wonderful guide to pairing cheese & wine.  Now if only all are events where BYOB or wine included!

Thanks for the tips Tasting Table!

Before you start the wine & cheesing though, you might want to know what knife you need for what.  Here is a great info graphic for choosing the right knife in the kitchen:


And if the party doesn’t finish all those fine cheeses and other bites here is the proper way to store things:

SOSP = Standard Operating Storage Procedures 


5 Responsesso far.

  1. Hi,

    Have you tried putting crushed dorritoes and avocado into the grilled cheese? It is a must-try, check out the full recipe on our blog and let us know what you think ! :)

  2. Lisa Shanks says:

    We’d love for you to check us out and be part of this years festival. If you are interested food vendor applications are on our website. Thank you. We look forward to hearing from you.

  3. GCG says:

    emailed you and called you! When are we doing this!

  4. King Lei says:


    My name is King Lei and I am the owner of Duboce Truck Stop and I am contacting you because we are launching a new event called “Popped Up” featuring Pop-Up Vendors every Saturday and Sunday. We have either say or hear that you are yourselves Pop Up Vendors and would like to know if you are interested in joining our event. Details will be given on your response.

    King Lei

  5. Ami says:

    I was wondering if you were to come out to our property if there is a minimum that you require.
    We are trying to get different food vendors out on the weekends for the summer.
    Please let me know.

    Ami Sair
    Estate Tasting Room Lead

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