Permanent Pop Up Coming in SF! In the meantime…..

The rumors I have not started as rumors yet are true.  I’m establishing our first stronghold in the center of the tech city known as San Francisco and will have a date very soon (November).  We will be starting with 2 days a week lunch serve and expanding from there based on the response.  I am very excited to have a place to serve you and create fun cheesy dishes for you all on a weekly basis.

Before I start gearing up the GC machine for that giant promo (Free grilled cheese day???) I wanted to mention another friend who has perfected the pop-up in the bay area.  That would be Chef Peter Jackson of Canvas Underground who is hosting a piggy popup this Thursday.  You bet your bovine I will be there!

Full info below:

Pig Roast Dinner West Oakland Style

Pig Out Time

Pig Out Time

(Oakland, Calif. – September 25, 2014Boucherie Meats returns with a highly anticipated Pop Up Dinner

Series with a delicious Pig Roast on Thursday, September 25th at 7pm. This unique community dining experience will be a sharing of love for Pork and Oakland.  The pork-centric festivities will be held at RideSFO headquarters in West Oakland. Chef Peter Jackson, meat craftsman of Boucherie Meats, will roast a whole hog from Stone Valley Farm in a Caja China Box accompanied with a four course feast including roasted seasonal veggies, fresh corn polenta, and boca negra cake with berries. Pork lovers will have access to 3 dipping sauces: salsa verde, peach relish with chile morita, and a traditional Filipino lechon sauce.

Host, Phillip Segura, owner of RideSFO and organizer of SFBike Expo, will share his favorite craft brews and showcase the comedic styling’s of Hence Singleton.

Boucherie Meats specializes in handcrafted quality meats using sustainably and consciously grown hogs and produce. Fan favorites include coffee cured bacon, pancetta, guanciale as well as Louisiana style items like fresh andouille sausage, tasso and the traditional boudin. In addition to pop-up dinners, Boucherie Meats also offers classes and catering services for all types of events.

For more information, including tickets, visit us on Facebook, or at

What: Boucherie Meats Pig Roast Dinner featured by RideSFO

When: Thursday, September 25, 7 p.m.- 10pm

Where: 3240 Peralta St. Oakland, CA 94608

Cost: $55 ticket, BYOB

Tickets at:

The Elite Yelper’s Yelped us on the S.S. Yelp!

We attended the 10 year anniversary of Yelp on the Hornblower in SF.   If you were on the boat you would have seen me not grilling, but gambling and drinking the night away.  Needless to say I had a blast and apparently we had a lot of happy hungry fans enjoy our samples too!  I thought I would share some of our Yelp reviews we received since these probably will never be found by you or I otherwise.

We owe you a boat-load of thanks for making Yelp‘s Hornblower Sunset Cruise a 5-star affair! Your grilled cheese was a huge hit at the event, just read what the Yelpers said:
The grilled cheese sandwich had a long line but it was so worth it. I don’t believe I’ve ever had a grilled cheese sandwich as good as the one I sampled last night!” – Tina C
Memorable tastings included Peter’s tomato-basil kettle corn, Philz’ Ecstatic iced coffee, grilled cheese sandwiches, Vita Coco lattes, and those stroooong Wild Turkey manhattans!” – Regina N
TheGrilledCheezGuy 5/5:  I had the Veg or plain grilled cheese sandwich.  And plenty of them too!  Simply Wonderful with rich cheese flavor and grilled to perfection.  TheGrilledCheeseGuy was serving them 4 sandwiches at a time, because that’s all that would fit on the grill.  Even though the vessels power was barely enough to grill the sandwiches, they turned out perfect because of the tlc the young man spent making them.” – Patrick Y
Awwww shucks,

One week till GrilledCheezGuy at SF Street Food Festival!

That’s right people.  We promise to cook grilled cheeses equal or infinitely better than this Drunk Wife.  You never know though.

Come support us and the other beautiful vendors and people behind this final foodie event in the Mission.  It’s success means the show must move on!


“Nacho average grilled cheese” – $8

Grilled peaches – $3

Watermelon agua – $3

Also possibly a mascot.  Yup.

Cheesy News!

I got a few big announcements coming very soon.  In the meantime while I enjoy my first week off without any weekday catering gigs, how about enjoying some grilled cheese links?

PS – If you did not see our recipe scroll below to see how we make our “Le Frenchy“.

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Grilled Cheese Sandwich: Old Favorite, New Twist

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The flavors of chicken, bacon and ranch go great on a grilled cheese sandwich. This grilled cheese is so tasty and easy to prepare, you may want to …
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The Must not Miss Swiss Recipe

One month ago I left my career and title as Scientist II (Level 2) to go full time GrilledCheezGuy IX (Level 9).  What the levels mean I’m not sure, the Swiss company I worked for started it.  I figured I could open more doors with each level or something but it didn’t quite work out that way.  My nine levels of GrilledCheezGuy, however, do have a purpose and meaning.  They each represent my nine national trophies.  With each cheesy conquering I became a better grilled cheese master and know I’m out on my own grilling the globe.

What I didn’t realize is that the very part of the globe I just walked away from wasn’t finished with me.  It seems the Swiss wanted to offer me one more door to open…..and store up to 21 bottles of wine in my VERY OWN NEW WINE FRIDGE! MICHAEL COME ON DOWN!!!!!!

Tis fate by the powers that brie themselves that I was chosen by Emmi cheese company to share a winning recipe using their cheese.   For Emmi has been one of my secret weapons in one of my most popular sandwiches for a while now.  The blog title is a little deceiving in that we are not using a Swiss cheese but actually there wonderful gruyere cheese!  It has been a staple part of our sandwich known as the Le Frenchy.  An edible homage to my french heritage melted into a cheesy culinary creation.   The sandwich is a deconstructed french onion soup that is loved by fans all over the brie area and now I have been asked to show and share this very recipe with the world, because I know the world is ready.  Just as ready as I am to have a wine fridge and not a garage sale fish wine rack that drops bottles once every three or four months.

Cheers and enjoy dear readers and judges for the Emmi cheese company as you learn the secret behind one of our most popular grilled cheeses.

The Le Frenchy (french-EEEEE)

photo 3

Bread – Best local levain you can find.  Seriously.

Butter – Best european salted butter you can find.  or churn.  Seriously. (1-2 pallets)

Cheese – Emmi’s Emmentaler AOC and Le Gruyere cheeses (1.75 oz of each), mozzarella (fresh 1.5 oz)

Extra’s – Caramelized onions (3.5 oz)

Equipment – Cuisinart’s GRIDDLER, brick.

The first thing you are wondering is why it says brick under equipment.  I mean the GRIDDLER is already a panini pro, right?  True.  But I still wanted to use our cooking technique so we chose to use the griddle side of the GRIDDLER combined with our brick.  Any brick will do but make sure it fits your pan and you clean it and wrap it well in tin foil for this process.  Here is the beauty of a brick we used in cooking this sandwich:

photo 3

The next steps involve preparing and stacking your sandwich for grilling.  Make sure to cut nice and thick pieces of bread so that they can absorb the butter and fats while being grilled.  When starting to stack the inside, the order matters greatly in grilled cheese making as there are certain cheeses you want to be near the outside and certain foods you don’t want to grill as much.  For the Le Frenchy, I put the mozzarella ( ~1.5 oz) on both sides of the bread and then both of the EMMI cheeses (1.75 oz of each) followed by the beautifully caramelized onions (3.5 oz).

If you are not an expert at the Maillard reaction yet then buy a bag of onions and start practicing.  Most people tend to not cook at a high enough heat and for not enough time leading to not perfect caramelized masterpieces like the one’s seen in the following pictures.

Once you have your sandwich stacked properly close it together and then give it a firm press down.  I like to pretend we give a little CPR to each of our sandwiches when making them, mostly to keep everything in place, and a little bit to give a little extra life to each one.

photo 4 photo 1 Le Frency

Once you have the grill on a nice medium-high heat you can butter the GRIDDLER and not the sandwich!  This is oh so important in getting an even grill across the bread and not just having patches of butter here and there.  Apply the brick and press hard on the sandwich.  I let each side cook for about 3-4 minutes on each side making sure to butter when you flip.   The result is a perfect golden brown beauty.  The cheese was perfectly melted and you can see a nice dark golden layer of onions in the center.  The sandwich is big, wholesome, and has the nice sharp and perfect gruyere flavor with a little extra stringy action going on from the mozzarella.  It takes a classic traditional soup and turns it into a portable plate that you can enjoy anywhere!

photo 4

So grill up and enjoy this European classic made with an American twist.  I’m proud to say we have been using the EMMI cheese line for our Le Frenchy since it’s creation and I hope you enjoy it your home too!




EXTRA CREDIT:  Next time make this with an actual onion vegetable soup broth and serve it as a dipping “au jus” for the sandwich! 



Vote or Pie! Local People Need Your Vote!


Santipapas or Brown Dog Mustard or Kama Food Labs?

Why does everyone I love and recently met in the food scene suddenly enter the same contest? Only Cheesus Crust himself knows that answer.

In the meantime, take a moment to cast your vote and help one of these amazing vendors get a grant from Whole Foods! This one is a tough call for me.  I literally eat a whole jar of that red salsa in one sitting…..and it’s pretty hot.  The mustard is some of the best I have ever had and has been pairing so well with our grilled cheeses.  Then closing out the trio we have Kama Food Lab, a brand new small business that just so happens to be working right next to me at Off the Grid: Picnic at the Presidio.  They also JUST SO HAPPEN to do a lot of Indian fusion stuff and it JUST SO HAPPENS if you follow me you know that I am a true addict.  I have told him to keep me a sandwich everyday from now on.  (Hope he reads this.)


UPDATE: As I was writing this I notice that depending on the link there are different groups going up against each other.  In some situations my favorite three were not competing.  Thank the Hunger Games!  Vote for all 3!

Vote for Santipapas here!

Vote for Brown Dog Mustard here! Or Kama Food Lab!

Happy National Grilled Cheese Month!

Hungry_Games TEES2 (1)

This is a big National Grilled Cheese month for us America.

We have been called in for the final Grilled Cheese Invitational.

The final battle of the butters, cheeses, and breads.

In honor of four years fighting to win 9 total trophies,

we are asking this year for you to help sponsor us as Tribute.

Tributes of District 510 Oakland, and all of America.

So enjoy my film the Hungry Games and the donate to our Indiegogo!

Get a grilled cheese coupon! Get a spatula! Get our newest shirt!  

Get us moving towards LA and grilled cheese victory!

é by josé andrés: The Definition of Secret Dining

Ignorance is bliss.  Foodie ignorance is not only bliss, it is a large savings on the old wallet.   Food is so hot right now (and other temps too).   With popups, underground dinners, and other unique foodie occasions to find out and choose from you could eat everyday at something new/temporary/secret/once/etc.  My most recent and epic adventure involved scoring reservations to the restaurant within the restaurant of Jaleo by Chef Jose Andres in Las Vegas.

My young and early adopted foodie boyfriend wanted to do his birthday in Vegas so I looked up the rules to the game.  3 months in advance to the day.  That happened to fall on the weekend we would be spending in beautiful San Luis Obispo for their SLO’s Rockin Harvest Weekend.   That summed up to a Saturday with tents and tents of different wines being poured AND paired with a small bite from a local restaurant.  This set up I must say now is the BEST WAY EVER to satisfy your foodies and their foodie faces.  Lines stayed moderate because you had enough to step away for a bit and chomp and sip down the bites.  Us not being your typical foodie took this to the extreme of course and ended up walking dead drunk style to the beach across the street to work all that off.    The stray in the story is only to mention and promote that beautiful and wonderful event that I could not recommend more.  The only problem is lack of cell phone service and even moreso a lack of love for technology in general in that area.  That became a problem when I had to fax my signature and bank info and all the other secrets needed to score my reservations for E, the secret feast I heard lies somewhere inside Jaleo.  You start with a very sexy and simple card and end in wonder.

I know as we were guest 9,300 and 9,301 to this secret and amazing time and were served by the chef and his team privately and exclusively alongside 6 other guests.  With only 6 guests and 9,301 total people having visited, you wouldn’t think the odds of having a couple you meet there be a big Grilled Cheese Invitational fan and has seen your cheesy glory.  But it happened, and before we event sat down we had become chummy and chatty with our fellow diners while waiting at a table outside in the main Jaleo area.

The rest of the meal I will present only with photos and names from the menu as I want to still keep some of the fun of the food and the experience secret.  I know that the menu does change somewhat although some classics have stayed since the room’s inception.  Our Chef was an outstanding man who was happy to share stories and answer all my technical questions about many of the molecular gastronomy tricks we enjoyed.

I especially was relieved when he told me the secret behind the famous red shoe served croquettes outside in the main restaurant.  I mentioned to him that I had some back and forth Twitter chat with none other than Chef Jose Andres himself about how to make them and how they just weren’t holding together no matter how rough I got with my rue.  As part-French man, I was ashamed at my food making failure until the chef mentioned that a little gelatin goes a long way for them.  I enjoyed hearing this little gem was helping gel theirs together better than ours.  I look forward to trying it out again and showing them off in one of my favorites soles!

If this amazing meal was not enough, at the end Chef mentioned that there was a gift left specifically for me as well.   That gift turned out to be the “Made In Spain” cookbook that was personally autographed by Chef Jose himself!  I am still smiling as I write and share this story with you as it is an honor to have someone that I idolize and respect in my home and in my kitchen do such a nice gesture.   The dinner is one I will never forgot for the adventure and wonder it brought together with food, people, and a very secret fun place.

Thank you again chefs!  I hope to bring home the final grilled cheese ultimate trophy in April and celebrate at Bazaar!  Stay tuned!

é by josé andrés, Cosmopolitan, Las Vegas

Photo Jan 30, 5 40 20 PM

Truffle Mist

Truffle Mist

Photo Jan 30, 5 43 32 PM Photo Jan 30, 5 43 38 PM

Apple "Brazo de Gitano"

Apple “Brazo de Gitano”

Photo Jan 30, 5 48 46 PM

Nitro Almond Cup

Nitro Almond Cup

Photo Jan 30, 5 52 52 PM



Photo Jan 30, 5 59 10 PM

"El Vermut"

“El Vermut”



Crispy Chicken Skin en Ecabeche

Crispy Chicken Skin en Ecabeche

Photo Jan 30, 6 14 22 PM

Cava Sangria

Cava Sangria

"Fabes" Con Jamon

“Fabes” Con Jamon

Lobster with Citrus & Jasmine

Lobster with Citrus & Jasmine

Photo Jan 30, 6 29 17 PM

Foie Gras with Black Truffle

Foie Gras with Black Truffle

Photo Jan 30, 6 37 07 PM Photo Jan 30, 6 42 01 PM

Kokotxas al Pil-Pil

Kokotxas al Pil-Pil

Photo Jan 30, 6 45 07 PM

Lamb with Truffle & Mamia

Lamb with Truffle & Mamia

Santa Cadea with Cotton Candy

Santa Cadea with Cotton Candy

Crema Catalana Egg

Crema Catalana Egg

After Eight Timbal

After Eight Timbal

Ferrero Rocher

Ferrero Rocher



More Things!

More Things!

Autographed Cookbook

Autographed Cookbook


Behind the Cart: BTC @ SEA



I am proud to announce the return of our underground dinner series with a storytelling twist. After 2 years of silence we return to serve you a meal and some stories aboard a private boat.   I’m honored to be cooking and chatting alongside some of the most talented people in the food and seafood industry.

From Kirk of Sea Forager to Eddie Dick formally of Nopa and Kitchit, each person is bringing amazing local and sustainable seafood to the dinner along with some sea tales and songs along the way.

We will have two seatings at 5:30 and 8:30 pm sharp on March 22nd, 2014.

Music by: Fishwives Trio

Many fun seafaring surprises for all that dine with us! Look forward to seeing you there!

Tickets & Additional Info: