You must know by know that my silence here means chaos and work elsewhere. This gap has been no exception. Catering has just gotten bigger and badder and cheesier and I am happy about that. Our books are pretty much closed for the 2013 season. If you have seen us recently you have also even seen we have gone sans brick. Gasp! Times are changin….
Although there won’t be that much major news left here in 2013, next year is already looking like the year of the cheese. From a major Cheesemonger event coming to the Brie Area from NYC to the possibility of television time as we find out if I get a chance at Food Network’s Next Food Network Star, many foodie things are happening behind the scenes. Also stay tuned for some news about a possible Pop-Up for the Philippines as well as the return to BTC dinners in Jan/Feb 2014 with a new way to share some stories. I also hope to give it one more college try with the ole crowdfunding and see if we can get our cart on the streets to make this the team and myself’s full time passion! That will take a lot from you cheesy fans so keep an ear out for the word! I always try and keep you posted via Facebook and Twitter and our Events 2013 page. I hope 2014 might truly bring me the time to get more writing of my own on this page. Until then, enjoy seeing some of my foodie R&D via Berkeleyside NOSH & SF Station now! It is fun to be writing and eating for two different sources in the bay area. It has definitely been the place to be watching so many new chefs, restaurants, trends, and food movements take place all around here. Hard to keep up and always leaves you hungry for more.
Enjoy some grilled cheese news from around the Nation and Happy Holidays to all!
|Recipe: Grilled Cheese With Bacon, Apples And Blue CheeseNY1
Today’s recipe is for a fall-inspired grilled cheese sandwich with bacon, apples and blue cheese, served that with a side of broccoli steamed in a little apple cider …
|Upside-Down Grilled CheeseThe Daily Meal
The way to make a grilled cheese sandwich better is, arguably, with more cheese. Beg to differ? Bite into this cheesy, pan-toasted glory and you’ll reconsider.
|Pears transform grilled cheeseColumbus Dispatch
But what if the pears and cheese go into a grilled sandwich? If you can’t find pepper jelly, experiment with another preserve (such as apricot or fig) for a bit of …
|How To Make A Surprisingly Delicious Grilled Cheese French Toast …Business Insider
Titled “The High Road Vanilla Melt,” the dish consists of vanilla Fleur de Sel-flavored ice cream between two cinnamon french toast grilled cheese sandwiches.
|Cheap Eats: Beat the winter chill with chower & grilled cheese at Supa!OregonLive.com
The chow: A half-dozen soups ($3.95/cup, $4.95/bowl) and eight “melties” (grilled cheese on Pearl Bakery bread, $5.95–$7.95). The soups change daily, but the …
|Come, Eat the Free Grilled CheeseBwog
at 9 PM in the East Ramp Lounge, the Culinary Society will be hosting aGrilled Cheese Faceoff between us and the grilling masters of Feelgood. Although we …
|Gen. Clark stumps for vets, grilled cheeseOCRegister (subscription)
For his next act, he’ll be conquering grilled cheese. … Cheesy Mac and Rib from The Grilled Cheese Truck includes macaroni and cheese with barbecue pork, …
|Triumph Grill Combines Meatlessness, Motorcycles and a Mean …Riverfront Times (blog)
Overview: Triumph Grill is a classic new American restaurant that serves, among other cuisines, Asian, Italian and Southern dishes. While this restaurant …
|Little-Known Food Facts RevealedDigitalJournal.com
Camels like the Sahara desert because it is dry. Grilled cheese sandwiches also like a hot and dry environment — the pan. Put the butter or oil on the outside of …
|Bread. Cheese. Heat.Marshalltown Times Republican (blog)
But, even at the height of my laziest cooking, I can still master the culinary art of making a grilled cheese sandwich. But everybody can make one of those, right?
Chugging down the rail lines is our new partnership with McClure's Pickles! I'm bringing the BEST chips from either coast to the brie area!
Pizza cake. That just happened. #foodporn
As the first to like, let me be the first to say that the men behind Frozen Kuhsterd and Sugar and Spun are going for #3 with Hookt Mini Doughnuts..
I just supported farmCurious and her new Fermenting Set Kickstarter project! Why? Because everything she does is wonderful and with passion..
Going #Oakland Korean BBQ tonight at #Ogane. Hungry crew is expanding......
"We're gonna need a bigger grill"
Smoking bacon blunts. Our menu item for Sunday. See you soon stoners.
Hello bay area.
I just gave my 4 weeks notice to my science job so I can go full time in serving you!
GrilledCheezGuy and Behind the Cart..
Why the hell is the condiment caddy not blowing up?
Wait till you see the smoked bacon blunts.....
Meet our newest #artisan creation:
The #CONDIMENT CADDY! Starring Bacon Hot Sauce, Kelly's Jelly, Brown Dog Mustard, and Sutter Buttes Olive..
Sorry Bagel Bites but soon Americans can TRULY have...pizza....anytime.
Coming to you soon. One of these items. Guess which one Bay Area....
This coming weekend's Off the Grid is double duty: 420 AND Easter.
We are gonna make that bunny get hella high.....jumping with joy of course.
To all who ate Pav Bhaji last night. Hope you enjoyed it! We enjoyed being an Indian street stand for a night!
To all who missed out! We..
We are doing it REAL STREET FOOD STYLE which means Pav Bhaji of Mumbai in #SF tonight!
If you know where we be, then the Indian is yours!
guys.. every day this week days is gonna be the same backwards..
Home. Happy. Cheesy.
Thank you to everyone at, involved, and supporting of our final time at The Grilled Cheese Invitational!
It wasn't a miven who mighted us but it was damn close. #twinky ftw?!?
Pre-written I probably have either won or lost or enjoyed my one weekend off from #OTG so much that I didn't make it to the end. I hope you..