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During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_102692":{"type":"posts","id":"bayareabites_102692","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102692","score":null,"sort":[1448901021000]},"guestAuthors":[],"slug":"5-bites-gratifying-grilled-cheese-sandwiches-in-oakland","title":"5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland","publishDate":1448901021,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n","blocks":[],"excerpt":"The fall sweater weather means that grilled cheese sandwich season has arrived. ","status":"publish","parent":0,"modified":1448987017,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1172},"headData":{"title":"5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland | KQED","description":"The fall sweater weather means that grilled cheese sandwich season has arrived. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland","datePublished":"2015-11-30T16:30:21.000Z","dateModified":"2015-12-01T16:23:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102692 http://ww2.kqed.org/bayareabites/?p=102692","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/","disqusTitle":"5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/102692/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102692/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_109","bayareabites_13306","bayareabites_188","bayareabites_1244","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15092","bayareabites_1855","bayareabites_13332","bayareabites_8997","bayareabites_15091","bayareabites_15104","bayareabites_3516"],"featImg":"bayareabites_103904","label":"source_bayareabites_102692"},"bayareabites_70180":{"type":"posts","id":"bayareabites_70180","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70180","score":null,"sort":[1379218996000]},"guestAuthors":[],"slug":"comte-shows-theres-more-than-gruyere-in-the-alps-recipes","title":"Comte Shows There's More Than Gruyere In The Alps","publishDate":1379218996,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70186\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-salad.jpg\" alt=\"Tri-Color Comte, Cherry And Hazelnut Salad. Photo: Kirstin Jackson for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-70186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tri-Color Comte, Cherry And Hazelnut Salad. Photo: Kirstin Jackson for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Kirstin Jackson. \u003ca href=\"http://www.npr.org/2013/09/11/220803338/comte-shows-there-s-more-than-gruyere-in-the-alps\">Kitchen Window at NPR Food\u003c/a> (9/11/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#salad\">Tri-Color Comte, Cherry And Hazelnut Salad\u003c/a>, \u003ca href=\"#gratin\">Celery Root And Potato Comte Gratin\u003c/a> And \u003ca href=\"#sandwich\">Strawberry Jam And Walnut Herbed Grilled Comte Sandwich\u003c/a>.\u003c/p>\n\u003cp>Known for its fondue-ready texture and nutty taste, Swiss Gruyere has long been the cheese of choice for cooks who want something as smooth melting as mozzarella but with more complexity. But in the mountains just across the French border, there's another Alpine-style cheese that just might one-up this standard.\u003c/p>\n\u003cp>With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless. It is a smooth, firm, butter-colored cheese that darkens at the rind. Most Comte found in the United States is 8 to 12 months old, but occasionally, an up to 2-year-old, more powerful Comte can be found at select cheesemongers.\u003c/p>\n\u003cp>Some say Comte's flavor resembles Gruyere's. It does a little, which is no surprise given its history.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gruyere formerly was used as a catchall term to describe Rhone-Alpine-style cheese in the western French and eastern Swiss mountains until 2001. Family members included Comte, Beaufort, Abondance, French Gruyere and Swiss Gruyere. Made in the somewhat similar fashion typical of these mountains, the wheels are large (at least 15, and up to 90 pounds), cooked and pressed cow's raw milk cheeses.\u003c/p>\n\u003cp>In 2001, however, Switzerland received AOC (Appellation d'Origine Controlee/Controlled Appellation of Origin) status for its Gruyere. This meant unless a cheese was made via specified methods in AOC Swiss provinces, it could no longer go by the name (except for some made in a tiny French region that never makes it across the pond).\u003c/p>\n\u003cp>With very effective Swiss marketing, Gruyere quickly earned more kitchen space than its former cheese relatives. Comte-Gruyere, an AOC cheese since 1958, became Comte. Lesser known, but with just as storied of a history and its own marketing team making strides, Comte has been garnering attention here too.\u003c/p>\n\u003cp>A cheese first made more than 1,000 years ago to tide families over during the harsh Jura winters when milk was less abundant and cows were cooped up in barns, Comte is an 80-pound cooperative cheese. Because dairy farmers had small herds and making cheese is so much work, communities pooled their milk and hired fromagers (cheesemakers). Comte is still made this way today, and most fromagers still live over the room where they turn milk into wheels for the tightknit communities.\u003c/p>\n\u003cp>After the cows are milked in the morning, farmers bring their milk to the fromager. The fromager gently heats the milk in a copper vat, adds rennet and cultures they made that morning, waits for the curd to reach the consistency of a firm custard, then cuts it into rice-sized pieces and cooks them on low heat. Next the curds are separated from whey and pressed in wheel molds. After about 7 hours, the still-elastic and white Comtes are taken to a cellar and rubbed down with salt and a brine to form the rinds. Three or so weeks\u003cstrong> \u003c/strong>later, the cheese babes are taken to an affineur (a professional who ages and nurtures cheese) to ripen. All of this is dictated by AOC rules.\u003c/p>\n\u003cp>Like all AOC cheeses, Comte is highly regulated. It must be made in the Franche-Comte Jura mountains according to rules dictating all levels of its production. Such rules state: how much pasture a cow (Montbeliard only, please) requires — 1 hectare; the type of board cheese must be aged on — Jura spruce; the way udders must be cleaned and how beneficial microflora should be encouraged; and, the maximum number of wheels a cheesemaker can make per day, or month.\u003c/p>\n\u003cp>The rules concerning the cheese's production are safeguarded and determined by boards of Comte dairy farmers, cheesemakers, affineurs and cheesemongers. They exist to protect the cheese's quality, tradition and livelihood of those connected to it, yet are open to reconsideration if research suggests a way to improve Comte without varying its characteristic deliciousness. Flavor variations due to terroir and microflora in different regions of the Jura are encouraged, too, as long as they stay true to form.\u003c/p>\n\u003cp>After its 4 or 6 months in affinage caves, Comte takes on its characteristic flavors and texture. Sweet, lactic flavors are its base, but depending on which farms the milk is from, how long, or where it's aged, it will taste as varied as cafe au lait, mushrooms, brown butter, chocolate or pineapple.\u003c/p>\n\u003cp>Because Comte is so giving and its flavors so many, it has super kitchen potential. It's good melted, grated, shaved, baked or on a cheese plate. If buying from a supermarket, look for one that was wrapped recently. If procuring from a cheese shop, taste. Cross your fingers that they have more than one type of Comte for you and your taste bud's perusal.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salad\">\u003c/a>Recipe: Tri-Color Comte, Cherry And Hazelnut Salad\u003c/h3>\n\u003cp>\u003cem>With an already visually appealing blend of radicchio, Belgian endive and parsley, this salad offers even more color with dark cherries and off-white or yellow Comte. The lightly bitter greens complement the sweet, rich flavors of the cheese and hazelnuts, and the shallots, lemon juice and parsley keep the dish lively. If fresh cherries are not in season, peaches, persimmons, apples or dried cherries will also work. Taste and buy your Comte from a high-end cheese shop if possible for this dish. Its complex flavors have a great chance to shine in this salad.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 to 6 servings \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003c/p>\n\u003cp>5 Belgian endives\u003c/p>\n\u003cp>1 medium-sized radicchio (about 7 ounces) untrimmed\u003c/p>\n\u003cp>3/4 cup parsley leaves, lightly packed\u003c/p>\n\u003cp>4 ounces toasted hazelnuts, half roughly chopped\u003c/p>\n\u003cp>24 pitted cherries, half cut in half\u003c/p>\n\u003cp>4 ounces shaved Comte\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons Dijion mustard\u003c/p>\n\u003cp>2 tablespoons minced shallot\u003c/p>\n\u003cp>1 tablespoon lemon juice, freshly squeezed\u003c/p>\n\u003cp>3 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>Wash the endive and radicchio. Cut off the bottom of the endive and peel away the leaves, slicing more from the bottom as you get closer to the center to loosen the leaves. Cut off the bottom of the radicchio. Set the base on the cutting board and slice in half from top to bottom. Slice once more in the opposite direction. Being careful not to loose too much of the leaves, remove the core and cut each of the radicchio quarters into three pieces. Add this and the parsley to a large bowl.\u003c/p>\n\u003cp>Put the mustard, shallot, lemon juice, olive oil and salt in a small bowl and whisk or stir with a fork until the mixture emulsifies.\u003c/p>\n\u003cp>Add the hazelnuts, cherries, dressing and half the Comte to the large bowl. Mix with your hands. Salt and pepper to taste. Divide onto plates and top with the remaining Comte shavings.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Celery Root And Potato Comte Gratin\u003c/h3>\n\u003cp>\u003cem>Comte adds a sweet touch to this rich dish, and the addition of celery root provides a little diversion from the classic potato gratin. When choosing celery root, look for a young one to avoid tough fiber in the dish, and don't be afraid to peel away to the softer inner core if the layer under the peel feels dry or rough. Keep the sides with this one light — it's rich and heavy, just as a gratin should be.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70187\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-gratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-gratin.jpg\" alt=\"Celery Root And Potato Comte Gratin. Photo: Kirstin Jackson for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root And Potato Comte Gratin. Photo: Kirstin Jackson for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>3 sage leaves\u003c/p>\n\u003cp>10 ounces celery root (about 15-18 ounces untrimmed), trimmed, peeled and medium-diced\u003c/p>\n\u003cp>2 cups heavy cream\u003c/p>\n\u003cp>2 cloves garlic, chopped\u003c/p>\n\u003cp>1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pinch nutmeg\u003c/p>\n\u003cp>2 large russet potatoes (about 1 1/2 pounds), peeled\u003c/p>\n\u003cp>6 ounces Comte, grated (about 1 1/2 cups, grated)\u003c/p>\n\u003cp>1 teaspoon butter, room temperature\u003c/p>\n\u003cp>Bring a small pot filled with enough water to cover the celery root to a boil. Add the sage, enough salt so the water tastes like the sea and the celery root. Reduce heat to a simmer and cook for 12 to 20 minutes - until the celery root pieces have lost their fibrous bite. Drain.\u003c/p>\n\u003cp>Butter an 8-by-8-inch baking dish. Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>Put the cream, garlic, salt and nutmeg in a medium-sized saucepan and bring to a boil. Stir, remove the pot from heat and keep warm.\u003c/p>\n\u003cp>Slice the potatoes 1/8-inch thick, put in a bowl and cover with water to keep from browning.\u003c/p>\n\u003cp>Working in layers, put 1/4 of the cooked, warmed cream mixture on the bottom of the buttered pan, stirring it as you layer to make sure the garlic is evenly distributed through the dish. Evenly layer both a third of the potatoes and celery root over the cream. Top with cheese. Repeat until finished with the root vegetables and cheese, then top off the dish with the remaining cooked cream. Cover with foil and cook for 45 minutes.\u003c/p>\n\u003cp>Remove the foil and cook for 30 or 45 minutes longer, until the top is brown and the potatoes are cooked through. Let sit for 10 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sandwich\">\u003c/a>Recipe: Strawberry Jam And Walnut Herbed Grilled Comte Sandwich\u003c/h3>\n\u003cp>\u003cem>I've always liked the idea of a slightly sweet grilled-cheese sandwich. This one is kept savory with a light salting of the bread and rosemary, and the optional red pepper flakes offer a little kick.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70188\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-grilled.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-grilled.jpg\" alt=\"Strawberry Jam And Walnut Herbed Grilled Comte Sandwich. Photo: Kirstin Jackson for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam And Walnut Herbed Grilled Comte Sandwich. Photo: Kirstin Jackson for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 teaspoon fresh rosemary, finely chopped\u003c/p>\n\u003cp>1 teaspoon fresh thyme, finely chopped\u003c/p>\n\u003cp>8 slices Italian batard or white country-style loaf\u003c/p>\n\u003cp>6-7 tablespoons salted butter, room temperature\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons strawberry jam\u003c/p>\n\u003cp>4 tablespoons toasted walnuts, chopped\u003c/p>\n\u003cp>7 ounces Comte, grated\u003c/p>\n\u003cp>1/8 teaspoon red pepper flakes (optional)\u003c/p>\n\u003cp>Salt and freshly ground pepper to taste\u003c/p>\n\u003cp>Place the chopped rosemary and thyme together in a small bowl and stir until combined.\u003c/p>\n\u003cp>Pair the bread for sandwiches. Lightly butter one side of each of the 8 pieces of bread. Next, butter the other side of 4 of those same pieces. Lightly salt the bread that has both sides buttered.\u003c/p>\n\u003cp>Divide and spread the strawberry jam among the unbuttered portions of the original 8 slices. Sprinkle with a quarter of the mixed herbs and the walnuts. Top with grated Comte and a quarter of the red pepper flakes. Use the remaining buttered slices to cover the sandwich base.\u003c/p>\n\u003cp>Heat 1 teaspoon of butter per sandwich in a heavy bottomed cast iron skillet or pan over medium heat. Place the sandwiches in the pan and press down firmly with a spatula. Sprinkle with an additional pinch of salt to taste and reduce heat to low. Flip when the first side is golden brown, about 5 to 7 minutes. Repeat with the second side on medium-low heat. The sandwiches are ready when golden brown and the cheese is melted. Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003c/p>\n\u003cp>The author of the book \"\u003ca href=\"http://www.amazon.com/Its-Not-You-Brie-Unwrapping/dp/039953766X/ref=sr_1_1?ie=UTF8&qid=1379167572&sr=8-1&keywords=it%27s+not+you+it%27s+brie\">It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese\u003c/a>,\" Kirstin Jackson is a writer, educator, professional cook and consultant, who focuses almost entirely on cheese, wine and beer. When not traveling the world in search of the perfect wheel or teaching classes around the country, her fromage musings can be found on her blog \u003ca href=\"http://itsnotyouitsbrie.com/\">It's Not You It's Brie\u003c/a>, on \u003ca href=\"https://twitter.com/ItsBrieBlog\">Twitter\u003c/a> and her \u003ca href=\"http://itsnotyouitsbrie.us7.list-manage.com/subscribe?u=0551b826bf7a620c0e7611934&id=a7c5b0f053\">newsletter\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless.","status":"publish","parent":0,"modified":1379218996,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":71,"wordCount":1953},"headData":{"title":"Comte Shows There's More Than Gruyere In The Alps | KQED","description":"With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Comte Shows There's More Than Gruyere In The Alps","datePublished":"2013-09-15T04:23:16.000Z","dateModified":"2013-09-15T04:23:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70180 http://blogs.kqed.org/bayareabites/?p=70180","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/14/comte-shows-theres-more-than-gruyere-in-the-alps-recipes/","disqusTitle":"Comte Shows There's More Than Gruyere In The Alps","nprByline":"Kirstin Jackson","nprStoryId":"220803338","nprApiLink":"http://api.npr.org/query?id=220803338&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/09/11/220803338/comte-shows-there-s-more-than-gruyere-in-the-alps?ft=3&f=220803338","nprRetrievedStory":"1","nprPubDate":"Wed, 11 Sep 2013 16:50:00 -0400","nprStoryDate":"Wed, 11 Sep 2013 00:07:00 -0400","nprLastModifiedDate":"Wed, 11 Sep 2013 16:50:24 -0400","path":"/bayareabites/70180/comte-shows-theres-more-than-gruyere-in-the-alps-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70186\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-salad.jpg\" alt=\"Tri-Color Comte, Cherry And Hazelnut Salad. Photo: Kirstin Jackson for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-70186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tri-Color Comte, Cherry And Hazelnut Salad. Photo: Kirstin Jackson for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Kirstin Jackson. \u003ca href=\"http://www.npr.org/2013/09/11/220803338/comte-shows-there-s-more-than-gruyere-in-the-alps\">Kitchen Window at NPR Food\u003c/a> (9/11/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#salad\">Tri-Color Comte, Cherry And Hazelnut Salad\u003c/a>, \u003ca href=\"#gratin\">Celery Root And Potato Comte Gratin\u003c/a> And \u003ca href=\"#sandwich\">Strawberry Jam And Walnut Herbed Grilled Comte Sandwich\u003c/a>.\u003c/p>\n\u003cp>Known for its fondue-ready texture and nutty taste, Swiss Gruyere has long been the cheese of choice for cooks who want something as smooth melting as mozzarella but with more complexity. But in the mountains just across the French border, there's another Alpine-style cheese that just might one-up this standard.\u003c/p>\n\u003cp>With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless. It is a smooth, firm, butter-colored cheese that darkens at the rind. Most Comte found in the United States is 8 to 12 months old, but occasionally, an up to 2-year-old, more powerful Comte can be found at select cheesemongers.\u003c/p>\n\u003cp>Some say Comte's flavor resembles Gruyere's. It does a little, which is no surprise given its history.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gruyere formerly was used as a catchall term to describe Rhone-Alpine-style cheese in the western French and eastern Swiss mountains until 2001. Family members included Comte, Beaufort, Abondance, French Gruyere and Swiss Gruyere. Made in the somewhat similar fashion typical of these mountains, the wheels are large (at least 15, and up to 90 pounds), cooked and pressed cow's raw milk cheeses.\u003c/p>\n\u003cp>In 2001, however, Switzerland received AOC (Appellation d'Origine Controlee/Controlled Appellation of Origin) status for its Gruyere. This meant unless a cheese was made via specified methods in AOC Swiss provinces, it could no longer go by the name (except for some made in a tiny French region that never makes it across the pond).\u003c/p>\n\u003cp>With very effective Swiss marketing, Gruyere quickly earned more kitchen space than its former cheese relatives. Comte-Gruyere, an AOC cheese since 1958, became Comte. Lesser known, but with just as storied of a history and its own marketing team making strides, Comte has been garnering attention here too.\u003c/p>\n\u003cp>A cheese first made more than 1,000 years ago to tide families over during the harsh Jura winters when milk was less abundant and cows were cooped up in barns, Comte is an 80-pound cooperative cheese. Because dairy farmers had small herds and making cheese is so much work, communities pooled their milk and hired fromagers (cheesemakers). Comte is still made this way today, and most fromagers still live over the room where they turn milk into wheels for the tightknit communities.\u003c/p>\n\u003cp>After the cows are milked in the morning, farmers bring their milk to the fromager. The fromager gently heats the milk in a copper vat, adds rennet and cultures they made that morning, waits for the curd to reach the consistency of a firm custard, then cuts it into rice-sized pieces and cooks them on low heat. Next the curds are separated from whey and pressed in wheel molds. After about 7 hours, the still-elastic and white Comtes are taken to a cellar and rubbed down with salt and a brine to form the rinds. Three or so weeks\u003cstrong> \u003c/strong>later, the cheese babes are taken to an affineur (a professional who ages and nurtures cheese) to ripen. All of this is dictated by AOC rules.\u003c/p>\n\u003cp>Like all AOC cheeses, Comte is highly regulated. It must be made in the Franche-Comte Jura mountains according to rules dictating all levels of its production. Such rules state: how much pasture a cow (Montbeliard only, please) requires — 1 hectare; the type of board cheese must be aged on — Jura spruce; the way udders must be cleaned and how beneficial microflora should be encouraged; and, the maximum number of wheels a cheesemaker can make per day, or month.\u003c/p>\n\u003cp>The rules concerning the cheese's production are safeguarded and determined by boards of Comte dairy farmers, cheesemakers, affineurs and cheesemongers. They exist to protect the cheese's quality, tradition and livelihood of those connected to it, yet are open to reconsideration if research suggests a way to improve Comte without varying its characteristic deliciousness. Flavor variations due to terroir and microflora in different regions of the Jura are encouraged, too, as long as they stay true to form.\u003c/p>\n\u003cp>After its 4 or 6 months in affinage caves, Comte takes on its characteristic flavors and texture. Sweet, lactic flavors are its base, but depending on which farms the milk is from, how long, or where it's aged, it will taste as varied as cafe au lait, mushrooms, brown butter, chocolate or pineapple.\u003c/p>\n\u003cp>Because Comte is so giving and its flavors so many, it has super kitchen potential. It's good melted, grated, shaved, baked or on a cheese plate. If buying from a supermarket, look for one that was wrapped recently. If procuring from a cheese shop, taste. Cross your fingers that they have more than one type of Comte for you and your taste bud's perusal.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salad\">\u003c/a>Recipe: Tri-Color Comte, Cherry And Hazelnut Salad\u003c/h3>\n\u003cp>\u003cem>With an already visually appealing blend of radicchio, Belgian endive and parsley, this salad offers even more color with dark cherries and off-white or yellow Comte. The lightly bitter greens complement the sweet, rich flavors of the cheese and hazelnuts, and the shallots, lemon juice and parsley keep the dish lively. If fresh cherries are not in season, peaches, persimmons, apples or dried cherries will also work. Taste and buy your Comte from a high-end cheese shop if possible for this dish. Its complex flavors have a great chance to shine in this salad.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 to 6 servings \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003c/p>\n\u003cp>5 Belgian endives\u003c/p>\n\u003cp>1 medium-sized radicchio (about 7 ounces) untrimmed\u003c/p>\n\u003cp>3/4 cup parsley leaves, lightly packed\u003c/p>\n\u003cp>4 ounces toasted hazelnuts, half roughly chopped\u003c/p>\n\u003cp>24 pitted cherries, half cut in half\u003c/p>\n\u003cp>4 ounces shaved Comte\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons Dijion mustard\u003c/p>\n\u003cp>2 tablespoons minced shallot\u003c/p>\n\u003cp>1 tablespoon lemon juice, freshly squeezed\u003c/p>\n\u003cp>3 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>Wash the endive and radicchio. Cut off the bottom of the endive and peel away the leaves, slicing more from the bottom as you get closer to the center to loosen the leaves. Cut off the bottom of the radicchio. Set the base on the cutting board and slice in half from top to bottom. Slice once more in the opposite direction. Being careful not to loose too much of the leaves, remove the core and cut each of the radicchio quarters into three pieces. Add this and the parsley to a large bowl.\u003c/p>\n\u003cp>Put the mustard, shallot, lemon juice, olive oil and salt in a small bowl and whisk or stir with a fork until the mixture emulsifies.\u003c/p>\n\u003cp>Add the hazelnuts, cherries, dressing and half the Comte to the large bowl. Mix with your hands. Salt and pepper to taste. Divide onto plates and top with the remaining Comte shavings.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Celery Root And Potato Comte Gratin\u003c/h3>\n\u003cp>\u003cem>Comte adds a sweet touch to this rich dish, and the addition of celery root provides a little diversion from the classic potato gratin. When choosing celery root, look for a young one to avoid tough fiber in the dish, and don't be afraid to peel away to the softer inner core if the layer under the peel feels dry or rough. Keep the sides with this one light — it's rich and heavy, just as a gratin should be.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70187\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-gratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-gratin.jpg\" alt=\"Celery Root And Potato Comte Gratin. Photo: Kirstin Jackson for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root And Potato Comte Gratin. Photo: Kirstin Jackson for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>3 sage leaves\u003c/p>\n\u003cp>10 ounces celery root (about 15-18 ounces untrimmed), trimmed, peeled and medium-diced\u003c/p>\n\u003cp>2 cups heavy cream\u003c/p>\n\u003cp>2 cloves garlic, chopped\u003c/p>\n\u003cp>1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pinch nutmeg\u003c/p>\n\u003cp>2 large russet potatoes (about 1 1/2 pounds), peeled\u003c/p>\n\u003cp>6 ounces Comte, grated (about 1 1/2 cups, grated)\u003c/p>\n\u003cp>1 teaspoon butter, room temperature\u003c/p>\n\u003cp>Bring a small pot filled with enough water to cover the celery root to a boil. Add the sage, enough salt so the water tastes like the sea and the celery root. Reduce heat to a simmer and cook for 12 to 20 minutes - until the celery root pieces have lost their fibrous bite. Drain.\u003c/p>\n\u003cp>Butter an 8-by-8-inch baking dish. Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>Put the cream, garlic, salt and nutmeg in a medium-sized saucepan and bring to a boil. Stir, remove the pot from heat and keep warm.\u003c/p>\n\u003cp>Slice the potatoes 1/8-inch thick, put in a bowl and cover with water to keep from browning.\u003c/p>\n\u003cp>Working in layers, put 1/4 of the cooked, warmed cream mixture on the bottom of the buttered pan, stirring it as you layer to make sure the garlic is evenly distributed through the dish. Evenly layer both a third of the potatoes and celery root over the cream. Top with cheese. Repeat until finished with the root vegetables and cheese, then top off the dish with the remaining cooked cream. Cover with foil and cook for 45 minutes.\u003c/p>\n\u003cp>Remove the foil and cook for 30 or 45 minutes longer, until the top is brown and the potatoes are cooked through. Let sit for 10 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sandwich\">\u003c/a>Recipe: Strawberry Jam And Walnut Herbed Grilled Comte Sandwich\u003c/h3>\n\u003cp>\u003cem>I've always liked the idea of a slightly sweet grilled-cheese sandwich. This one is kept savory with a light salting of the bread and rosemary, and the optional red pepper flakes offer a little kick.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_70188\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-grilled.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/comte-grilled.jpg\" alt=\"Strawberry Jam And Walnut Herbed Grilled Comte Sandwich. Photo: Kirstin Jackson for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam And Walnut Herbed Grilled Comte Sandwich. Photo: Kirstin Jackson for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 teaspoon fresh rosemary, finely chopped\u003c/p>\n\u003cp>1 teaspoon fresh thyme, finely chopped\u003c/p>\n\u003cp>8 slices Italian batard or white country-style loaf\u003c/p>\n\u003cp>6-7 tablespoons salted butter, room temperature\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons strawberry jam\u003c/p>\n\u003cp>4 tablespoons toasted walnuts, chopped\u003c/p>\n\u003cp>7 ounces Comte, grated\u003c/p>\n\u003cp>1/8 teaspoon red pepper flakes (optional)\u003c/p>\n\u003cp>Salt and freshly ground pepper to taste\u003c/p>\n\u003cp>Place the chopped rosemary and thyme together in a small bowl and stir until combined.\u003c/p>\n\u003cp>Pair the bread for sandwiches. Lightly butter one side of each of the 8 pieces of bread. Next, butter the other side of 4 of those same pieces. Lightly salt the bread that has both sides buttered.\u003c/p>\n\u003cp>Divide and spread the strawberry jam among the unbuttered portions of the original 8 slices. Sprinkle with a quarter of the mixed herbs and the walnuts. Top with grated Comte and a quarter of the red pepper flakes. Use the remaining buttered slices to cover the sandwich base.\u003c/p>\n\u003cp>Heat 1 teaspoon of butter per sandwich in a heavy bottomed cast iron skillet or pan over medium heat. Place the sandwiches in the pan and press down firmly with a spatula. Sprinkle with an additional pinch of salt to taste and reduce heat to low. Flip when the first side is golden brown, about 5 to 7 minutes. Repeat with the second side on medium-low heat. The sandwiches are ready when golden brown and the cheese is melted. Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003c/p>\n\u003cp>The author of the book \"\u003ca href=\"http://www.amazon.com/Its-Not-You-Brie-Unwrapping/dp/039953766X/ref=sr_1_1?ie=UTF8&qid=1379167572&sr=8-1&keywords=it%27s+not+you+it%27s+brie\">It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese\u003c/a>,\" Kirstin Jackson is a writer, educator, professional cook and consultant, who focuses almost entirely on cheese, wine and beer. When not traveling the world in search of the perfect wheel or teaching classes around the country, her fromage musings can be found on her blog \u003ca href=\"http://itsnotyouitsbrie.com/\">It's Not You It's Brie\u003c/a>, on \u003ca href=\"https://twitter.com/ItsBrieBlog\">Twitter\u003c/a> and her \u003ca href=\"http://itsnotyouitsbrie.us7.list-manage.com/subscribe?u=0551b826bf7a620c0e7611934&id=a7c5b0f053\">newsletter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70180/comte-shows-theres-more-than-gruyere-in-the-alps-recipes","authors":["byline_bayareabites_70180"],"categories":["bayareabites_188","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_14750","bayareabites_12394","bayareabites_1855","bayareabites_11086"],"featImg":"bayareabites_70189","label":"bayareabites"},"bayareabites_53492":{"type":"posts","id":"bayareabites_53492","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53492","score":null,"sort":[1356760235000]},"guestAuthors":[],"slug":"roasted-cranberry-brie-grilled-cheese","title":"Roasted Cranberry & Brie Grilled Cheese","publishDate":1356760235,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? ","status":"publish","parent":0,"modified":1442896586,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/K996Na3XQR4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":323},"headData":{"title":"Roasted Cranberry & Brie Grilled Cheese | KQED","description":"Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Cranberry & Brie Grilled Cheese","datePublished":"2012-12-29T05:50:35.000Z","dateModified":"2015-09-22T04:36:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53492 http://blogs.kqed.org/bayareabites/?p=53492","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/","disqusTitle":"Roasted Cranberry & Brie Grilled Cheese","videoEmbed":"http://www.youtube.com/embed/_KEcJ3BjUG0","path":"/bayareabites/53492/roasted-cranberry-brie-grilled-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53492/roasted-cranberry-brie-grilled-cheese","authors":["5362"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1593","bayareabites_1873","bayareabites_316"],"tags":["bayareabites_2114","bayareabites_9893","bayareabites_9926","bayareabites_1855","bayareabites_938"],"featImg":"bayareabites_53504","label":"bayareabites"},"bayareabites_27374":{"type":"posts","id":"bayareabites_27374","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27374","score":null,"sort":[1305306668000]},"guestAuthors":[],"slug":"food-trucks-toasty-melts-is-grilled-cheese-goodness","title":"Food Trucks: Toasty Melts is Grilled Cheese Goodness","publishDate":1305306668,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/toastymelt-truck.jpg\" alt=\"Toasty Melts Truck\" title=\"Toasty Melts Truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27377\">\u003c/p>\n\u003col>\n\u003cstrong>The mere mention of a grilled cheese food truck tends to evoke one of two responses:\u003c/strong>\n\u003cli> How hard can it be to make a grilled cheese sandwich at home? Why should I bother tracking down a food truck to get one?\u003c/li>\n\u003cli>Damn, that sounds good.\u003c/li>\n\u003c/ol>\n\u003cp>Sure, you can make it yourself at home. But it can be easier, not to mention tastier, if you get it from the folks at \u003ca href=\"https://twitter.com/#!/toastymelts\">ToastyMelts\u003c/a>.\u003c/p>\n\u003cp>It’s our universal love and affection for creamy melted cheese on perfectly toasted buttery bread that has made the San Francisco food truck, \u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>, so successful.\u003c/p>\n\u003cp>Business partners, \u003cstrong>Tiffany Lam\u003c/strong> and \u003cstrong>Alex Rando\u003c/strong>, started the Toasty Melts food cart in 2009 after being inspired by other popular carts like\u003ca href=\"http://twitter.com/#!/magiccurrykart\"> The Magic Curry Cart\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">The Creme Brulee Man\u003c/a>. They also figured they could donate a portion of their earnings to the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>, where they were regular volunteers. \u003c/p>\n\u003cp>So why switch from part-time food cart hobby to full-fledged food truck? \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Matt Cohen\u003c/a> wanted us to come to \u003ca href=\"https://www.facebook.com/#!/OffTheGridSF\">Off the Grid\u003c/a>, but we weren't that ambitious because we both had day jobs,\" says Lam. She was a project manager for Marin company, Republic of Tea, and has since quit to devote herself completely to Toasty Melts. Rando is still at his day job. \"We heard rumblings last year that the permit process was going to change. So last September, we finally started looking for a food truck to transition to,\" says Lam.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just this past March, they finally debuted their shiny new bright red food truck, ready to take on the already crowded food truck space. \u003c/p>\n\u003cp>\u003cstrong>But here's the kicker:\u003c/strong> neither of them have any professional culinary experience. None! And that’s exactly how they came upon the decision to focus solely on the simplistic grilled cheese sandwich. \u003c/p>\n\u003cblockquote>\u003cp>\"There's no way we could do something fancier. It was definitely something we could execute. If we could do it, anyone could do it! It was the most realistic food avenue for us to take. But it's also very versatile. We could be creative with the grilled cheese sandwiches and blend products to make different variations.\"\u003c/p>\u003c/blockquote>\n\u003cp>This simple sandwich requires no special equipment. They make the sandwiches on the truck's grill, cooking them up evenly to a perfect golden brown. \u003c/p>\n\u003cp>I tried their two signature sandwiches: The ABC, which has thin apple slices, bacon from \u003ca href=\"http://www.zoesmeats.com/\">Zoe's Meats\u003c/a> and cheddar cheese; and the 3 Cheese, made up of smoked gouda, jack and cheddar cheeses. Both were served on \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>, made locally in San Francisco. Most of the cheeses they use are from \u003ca href=\"http://www.kerrygold.com/\">Kerrygold\u003c/a>. \u003c/p>\n\u003cp>Both sandwiches had the perfect amount of toastiness: golden brown in color with the right amount of crunch. But the interior of the bread was also soft and pillowy with just enough buttery goodness.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilledcheese.jpg\" alt=\"3 Cheese - grilled cheese sandwich\" title=\"3 Cheese - grilled cheese sandwich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27378\">\u003c/p>\n\u003cp>The 3 Cheese stood out because it was amazing to me how distinctive all three cheeses were even when melted together. The jack cheese was smooth and creamy, the cheddar gave it the classic flavor, and the gouda provided a wonderfully sharp punch that made it stand out. I absolutely loved it. \u003c/p>\n\u003cp>I have to admit, though, that I wanted more from the ABC. The best thing about it was the thinly sliced apples, which gave the sandwich additional texture and a subtly sweet contrast in flavor. The bacon, unfortunately, was a bit dry and rubbery. I would've loved if it were more crunchy. And I longed for a cheese with a tad more flavor. The jack cheese just couldn't hold its own.\u003c/p>\n\u003cp>Regardless, their sandwiches are still worth going back for, especially if you’ve got a hankering for a good grilled cheese. They are fresh, contain quality ingredients, are perfectly toasted + gooey, affordable at $4-$6 a pop, and easier than making it yourself. \u003c/p>\n\u003cblockquote>\u003cp>\"Who would want to shred and blend three different cheeses for one grilled cheese at home? We also provide the novelty and the convenience,\" says Lam.\u003c/p>\u003c/blockquote>\n\u003cp>For now, you can find them at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> on alternating Mondays at Civic Center Plaza and on alternating Tuesdays at UN Plaza, along with possible regular stops in San Mateo and Brisbane. Lam wants to have a firm presence in San Francisco, though, despite the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/04/food-trucks-with-japacurry-it-should-be-all-about-the-food/\">food truck permit drama\u003c/a> that seems to happen frequently these days. \u003c/p>\n\u003cblockquote>\u003cp>\"We're going to continue to pursue all our permits for various locations in San Francisco. And Alex and I would love to expand our menu at some point. For now, it's just the one truck. My Dad owned a restaurant and I don't know if I really want to own a brick and mortar restaurant. This one truck takes every ounce of my energy!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>\u003cbr>\n\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> Mondays and Tuesdays & other various locations pending\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/toastymelts\">@ToastyMelts\u003c/a>\u003cbr>\nFacebook.com: \u003ca href=\"https://www.facebook.com/pages/Toasty-Melts/153580247998073\">Toasty Melts\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Elaine Wu talks to the owners of the food truck, Toasty Melts. Find out how their culinary inexperience lead them to making grilled cheese sandwiches, a cult favorite on the street food scene.","status":"publish","parent":0,"modified":1334255163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":820},"headData":{"title":"Food Trucks: Toasty Melts is Grilled Cheese Goodness | KQED","description":"Elaine Wu talks to the owners of the food truck, Toasty Melts. Find out how their culinary inexperience lead them to making grilled cheese sandwiches, a cult favorite on the street food scene.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Trucks: Toasty Melts is Grilled Cheese Goodness","datePublished":"2011-05-13T17:11:08.000Z","dateModified":"2012-04-12T18:26:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27374 http://blogs.kqed.org/bayareabites/?p=27374","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/","disqusTitle":"Food Trucks: Toasty Melts is Grilled Cheese Goodness","path":"/bayareabites/27374/food-trucks-toasty-melts-is-grilled-cheese-goodness","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/toastymelt-truck.jpg\" alt=\"Toasty Melts Truck\" title=\"Toasty Melts Truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27377\">\u003c/p>\n\u003col>\n\u003cstrong>The mere mention of a grilled cheese food truck tends to evoke one of two responses:\u003c/strong>\n\u003cli> How hard can it be to make a grilled cheese sandwich at home? Why should I bother tracking down a food truck to get one?\u003c/li>\n\u003cli>Damn, that sounds good.\u003c/li>\n\u003c/ol>\n\u003cp>Sure, you can make it yourself at home. But it can be easier, not to mention tastier, if you get it from the folks at \u003ca href=\"https://twitter.com/#!/toastymelts\">ToastyMelts\u003c/a>.\u003c/p>\n\u003cp>It’s our universal love and affection for creamy melted cheese on perfectly toasted buttery bread that has made the San Francisco food truck, \u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>, so successful.\u003c/p>\n\u003cp>Business partners, \u003cstrong>Tiffany Lam\u003c/strong> and \u003cstrong>Alex Rando\u003c/strong>, started the Toasty Melts food cart in 2009 after being inspired by other popular carts like\u003ca href=\"http://twitter.com/#!/magiccurrykart\"> The Magic Curry Cart\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">The Creme Brulee Man\u003c/a>. They also figured they could donate a portion of their earnings to the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>, where they were regular volunteers. \u003c/p>\n\u003cp>So why switch from part-time food cart hobby to full-fledged food truck? \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Matt Cohen\u003c/a> wanted us to come to \u003ca href=\"https://www.facebook.com/#!/OffTheGridSF\">Off the Grid\u003c/a>, but we weren't that ambitious because we both had day jobs,\" says Lam. She was a project manager for Marin company, Republic of Tea, and has since quit to devote herself completely to Toasty Melts. Rando is still at his day job. \"We heard rumblings last year that the permit process was going to change. So last September, we finally started looking for a food truck to transition to,\" says Lam.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just this past March, they finally debuted their shiny new bright red food truck, ready to take on the already crowded food truck space. \u003c/p>\n\u003cp>\u003cstrong>But here's the kicker:\u003c/strong> neither of them have any professional culinary experience. None! And that’s exactly how they came upon the decision to focus solely on the simplistic grilled cheese sandwich. \u003c/p>\n\u003cblockquote>\u003cp>\"There's no way we could do something fancier. It was definitely something we could execute. If we could do it, anyone could do it! It was the most realistic food avenue for us to take. But it's also very versatile. We could be creative with the grilled cheese sandwiches and blend products to make different variations.\"\u003c/p>\u003c/blockquote>\n\u003cp>This simple sandwich requires no special equipment. They make the sandwiches on the truck's grill, cooking them up evenly to a perfect golden brown. \u003c/p>\n\u003cp>I tried their two signature sandwiches: The ABC, which has thin apple slices, bacon from \u003ca href=\"http://www.zoesmeats.com/\">Zoe's Meats\u003c/a> and cheddar cheese; and the 3 Cheese, made up of smoked gouda, jack and cheddar cheeses. Both were served on \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>, made locally in San Francisco. Most of the cheeses they use are from \u003ca href=\"http://www.kerrygold.com/\">Kerrygold\u003c/a>. \u003c/p>\n\u003cp>Both sandwiches had the perfect amount of toastiness: golden brown in color with the right amount of crunch. But the interior of the bread was also soft and pillowy with just enough buttery goodness.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilledcheese.jpg\" alt=\"3 Cheese - grilled cheese sandwich\" title=\"3 Cheese - grilled cheese sandwich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27378\">\u003c/p>\n\u003cp>The 3 Cheese stood out because it was amazing to me how distinctive all three cheeses were even when melted together. The jack cheese was smooth and creamy, the cheddar gave it the classic flavor, and the gouda provided a wonderfully sharp punch that made it stand out. I absolutely loved it. \u003c/p>\n\u003cp>I have to admit, though, that I wanted more from the ABC. The best thing about it was the thinly sliced apples, which gave the sandwich additional texture and a subtly sweet contrast in flavor. The bacon, unfortunately, was a bit dry and rubbery. I would've loved if it were more crunchy. And I longed for a cheese with a tad more flavor. The jack cheese just couldn't hold its own.\u003c/p>\n\u003cp>Regardless, their sandwiches are still worth going back for, especially if you’ve got a hankering for a good grilled cheese. They are fresh, contain quality ingredients, are perfectly toasted + gooey, affordable at $4-$6 a pop, and easier than making it yourself. \u003c/p>\n\u003cblockquote>\u003cp>\"Who would want to shred and blend three different cheeses for one grilled cheese at home? We also provide the novelty and the convenience,\" says Lam.\u003c/p>\u003c/blockquote>\n\u003cp>For now, you can find them at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> on alternating Mondays at Civic Center Plaza and on alternating Tuesdays at UN Plaza, along with possible regular stops in San Mateo and Brisbane. Lam wants to have a firm presence in San Francisco, though, despite the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/04/food-trucks-with-japacurry-it-should-be-all-about-the-food/\">food truck permit drama\u003c/a> that seems to happen frequently these days. \u003c/p>\n\u003cblockquote>\u003cp>\"We're going to continue to pursue all our permits for various locations in San Francisco. And Alex and I would love to expand our menu at some point. For now, it's just the one truck. My Dad owned a restaurant and I don't know if I really want to own a brick and mortar restaurant. This one truck takes every ounce of my energy!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>\u003cbr>\n\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> Mondays and Tuesdays & other various locations pending\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/toastymelts\">@ToastyMelts\u003c/a>\u003cbr>\nFacebook.com: \u003ca href=\"https://www.facebook.com/pages/Toasty-Melts/153580247998073\">Toasty Melts\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27374/food-trucks-toasty-melts-is-grilled-cheese-goodness","authors":["5127"],"categories":["bayareabites_181"],"tags":["bayareabites_9069","bayareabites_1855","bayareabites_9068","bayareabites_8754","bayareabites_9070","bayareabites_9187","bayareabites_9276"],"label":"bayareabites"},"bayareabites_23303":{"type":"posts","id":"bayareabites_23303","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23303","score":null,"sort":[1298249518000]},"guestAuthors":[],"slug":"cheese-in-temescal-sacred-wheel-and-homeroom","title":"Cheese in Temescal: Sacred Wheel and Homeroom","publishDate":1298249518,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ","status":"publish","parent":0,"modified":1298249725,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1275},"headData":{"title":"Cheese in Temescal: Sacred Wheel and Homeroom | KQED","description":"Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cheese in Temescal: Sacred Wheel and Homeroom","datePublished":"2011-02-21T00:51:58.000Z","dateModified":"2011-02-21T00:55:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23303 http://blogs.kqed.org/bayareabites/?p=23303","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/","disqusTitle":"Cheese in Temescal: Sacred Wheel and Homeroom","path":"/bayareabites/23303/cheese-in-temescal-sacred-wheel-and-homeroom","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23303/cheese-in-temescal-sacred-wheel-and-homeroom","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_14750","bayareabites_1855","bayareabites_8995","bayareabites_679","bayareabites_677","bayareabites_14757","bayareabites_8997","bayareabites_8996","bayareabites_8843"],"label":"bayareabites"},"bayareabites_21169":{"type":"posts","id":"bayareabites_21169","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21169","score":null,"sort":[1294771884000]},"guestAuthors":[],"slug":"the-american-grilled-cheese-kitchen","title":"The American Grilled Cheese Kitchen","publishDate":1294771884,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n","blocks":[],"excerpt":"Get thee to the great American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does a mid-day grilled cheese sandwich right.","status":"publish","parent":0,"modified":1295321681,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1309},"headData":{"title":"The American Grilled Cheese Kitchen | KQED","description":"Get thee to the great American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does a mid-day grilled cheese sandwich right.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The American Grilled Cheese Kitchen","datePublished":"2011-01-11T18:51:24.000Z","dateModified":"2011-01-18T03:34:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21169 http://blogs.kqed.org/bayareabites/?p=21169","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/11/the-american-grilled-cheese-kitchen/","disqusTitle":"The American Grilled Cheese Kitchen","path":"/bayareabites/21169/the-american-grilled-cheese-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21169/the-american-grilled-cheese-kitchen","authors":["5120"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_8812","bayareabites_14750","bayareabites_1855","bayareabites_938"],"label":"bayareabites"},"bayareabites_2123":{"type":"posts","id":"bayareabites_2123","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2123","score":null,"sort":[1235418114000]},"guestAuthors":[],"slug":"grilled-cheese-invitational-bread-butter-cheese-victory","title":"Grilled Cheese Invitational: Bread. Butter. Cheese. Victory!","publishDate":1235418114,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157614309758406&text=\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>The \u003ca href=\"http://grilledcheeseinvitational.com/\">2nd Annual NorCal Regional Grilled Cheese Invitational \u003c/a>was held this past Saturday at Dolores Park. \u003c/p>\n\u003cp>Half-Naked Juggling Guy in Boxer Briefs was present with an African drum on his back. As was Chick in a Hot Dog Suit accompanied by Boy in a Banana Suit. All in all, just another day in the Mission.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/hot-dog-banana1.jpg\" alt=\"Hot Dog Banana\">\u003cbr>\n\u003cem>Hot Dog and Certified Organic Banana (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>Really, days like this make me love San Francisco for what it is: the most eclectic bunch of people in one city, all bonded by a shared appreciation for some tasty eats, a little entertainment, and a patch of grass to sit on.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crowd-goes-crazy1.jpg\" alt=\"The crowd goes crazy\">\u003cbr>\n\u003cem>The Crowd Goes Crazy for Cheese (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>The crowd at the Grilled Cheese Invitational was pumped up and full of exuberant cheering. The air was electric... and full of the intoxicating scent of sizzling butter and bread. The promise of melty cheese for the masses created a kind of aphrodisiacal nirvana that settled over our little corner of Dolores Park.\u003c/p>\n\u003cp>According to the official \"Grilled Cheese Invitational Rules & Regulations\" there were three categories of competition:\u003cbr>\n1)\t\u003cstrong>The Missionary Position:\u003c/strong> Standard bread, standard butter and standard cheese. No additional ingredients or flavorings allowed.\u003cbr>\n2)\t\u003cstrong>The Kama Sutra:\u003c/strong> Any kind of bread, any kind of butter, and any kind of cheese (or blend of cheeses) plus additional ingredients.\u003cbr>\n3)\t\u003cstrong>The Honey Pot:\u003c/strong> Any kind of bread, any kind of butter, any kind of cheese (or blend of cheeses), and any additional ingredients, but a sandwich that is sweet in flavor, or would best be served as dessert.\u003c/p>\n\u003cp>I was impressed with the creative license many contestants took with the \"any kind of butter\" option. I saw duck fat being used, pools of bacon grease and butter comingling in unhealthy heart happiness, and my favorite of the day -- coconut oil.\u003cbr>\nThe Honey Pot category produced some entries that just boggled my concept of the grilled cheese. Take this for example. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mushroom-banana1.jpg\" alt=\"Mushroom Banana\">\u003cbr>\n\u003cem>Mushroom-Banana Grilled Cheese\u003c/em>\u003c/p>\n\u003cp>Nifer, a volunteer ballot-collector decked out in her finest grilled cheese bonnet, models a \u003cstrong>Mushroom-Banana Grilled Cheese\u003c/strong> topped with whipped cream. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nifer1.jpg\" alt=\"Nifer\">\u003cbr>\n\u003cem>Nifer\u003c/em>\u003c/p>\n\u003cp>She took a bite and declared, \"It's weird... but I kinda like it.\" \u003c/p>\n\u003cp>Err... I'll trust you on that, Nifer. Mushrooms and whipped cream may be just a little too risqué for my taste. I'll save room for seasoned vets Laura Wiles and Katherine Scherbel's \u003cstrong>Baklava Grilled Cheese\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/laura-honey-pot1.jpg\" alt=\"Laura Honey Pot\">\u003cbr>\n\u003cem>Laura and her Honey Pot Entry\u003c/em>\u003c/p>\n\u003cp>Laura and Katherine took The Honey Pot category at last year's Oakland Regional Grilled Cheese Invitational and I could see why. They cook for the people. Katherine divulged that their strategy was to create something that possessed a familiar flavor people could identify with. The result was a round honey bun, fried in fragrant coconut oil, and filled with a nutty mixture of pistachio, orange zest, and cinnamon, ricotta and mozzarella cheese, and drizzled with chocolate sauce. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baklava-grilled-cheese1.jpg\" alt=\"baklava grilled cheese\">\u003cbr>\n\u003cem>Baklava Grilled Cheese\u003c/em>\u003c/p>\n\u003cp>Big thanks to the organizers of the Grilled Cheese Invitational. They may have made the world (or at least San Francisco) a better, happier, more fulfilled place with this cook-off. It's hard to not love life after spending your Saturday afternoon with over 500 of your fellow neighbors, paying homage to the almighty Grilled Cheese Sammich. The best sammich there ever was. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/grilled-cheese-euphoria1.jpg\" alt=\"Grilled Cheese Euphoria\">\u003cbr>\n\u003cem>Grilled Cheese Euphoria (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/grilled-cheese-wins-at-life1.jpg\" alt=\"Grilled Cheese Wins at Life\">\u003cbr>\n\u003cem>Grilled Cheese wins at life (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The \u003ca href=\"http://grilledcheeseinvitational.com/\">2nd Annual NorCal Regional Grilled Cheese Invitational \u003c/a>was held this past Saturday at Dolores Park. ","status":"publish","parent":0,"modified":1235418114,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.flickr.com/slideShow/index.gne"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":580},"headData":{"title":"Grilled Cheese Invitational: Bread. Butter. Cheese. Victory! | KQED","description":"The 2nd Annual NorCal Regional Grilled Cheese Invitational was held this past Saturday at Dolores Park. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Cheese Invitational: Bread. Butter. Cheese. Victory!","datePublished":"2009-02-23T19:41:54.000Z","dateModified":"2009-02-23T19:41:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2123 http://blogs.kqed.org/bayareabites/?p=2123","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/02/23/grilled-cheese-invitational-bread-butter-cheese-victory/","disqusTitle":"Grilled Cheese Invitational: Bread. Butter. Cheese. Victory!","path":"/bayareabites/2123/grilled-cheese-invitational-bread-butter-cheese-victory","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157614309758406&text=\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>The \u003ca href=\"http://grilledcheeseinvitational.com/\">2nd Annual NorCal Regional Grilled Cheese Invitational \u003c/a>was held this past Saturday at Dolores Park. \u003c/p>\n\u003cp>Half-Naked Juggling Guy in Boxer Briefs was present with an African drum on his back. As was Chick in a Hot Dog Suit accompanied by Boy in a Banana Suit. All in all, just another day in the Mission.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/hot-dog-banana1.jpg\" alt=\"Hot Dog Banana\">\u003cbr>\n\u003cem>Hot Dog and Certified Organic Banana (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>Really, days like this make me love San Francisco for what it is: the most eclectic bunch of people in one city, all bonded by a shared appreciation for some tasty eats, a little entertainment, and a patch of grass to sit on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crowd-goes-crazy1.jpg\" alt=\"The crowd goes crazy\">\u003cbr>\n\u003cem>The Crowd Goes Crazy for Cheese (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>The crowd at the Grilled Cheese Invitational was pumped up and full of exuberant cheering. The air was electric... and full of the intoxicating scent of sizzling butter and bread. The promise of melty cheese for the masses created a kind of aphrodisiacal nirvana that settled over our little corner of Dolores Park.\u003c/p>\n\u003cp>According to the official \"Grilled Cheese Invitational Rules & Regulations\" there were three categories of competition:\u003cbr>\n1)\t\u003cstrong>The Missionary Position:\u003c/strong> Standard bread, standard butter and standard cheese. No additional ingredients or flavorings allowed.\u003cbr>\n2)\t\u003cstrong>The Kama Sutra:\u003c/strong> Any kind of bread, any kind of butter, and any kind of cheese (or blend of cheeses) plus additional ingredients.\u003cbr>\n3)\t\u003cstrong>The Honey Pot:\u003c/strong> Any kind of bread, any kind of butter, any kind of cheese (or blend of cheeses), and any additional ingredients, but a sandwich that is sweet in flavor, or would best be served as dessert.\u003c/p>\n\u003cp>I was impressed with the creative license many contestants took with the \"any kind of butter\" option. I saw duck fat being used, pools of bacon grease and butter comingling in unhealthy heart happiness, and my favorite of the day -- coconut oil.\u003cbr>\nThe Honey Pot category produced some entries that just boggled my concept of the grilled cheese. Take this for example. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mushroom-banana1.jpg\" alt=\"Mushroom Banana\">\u003cbr>\n\u003cem>Mushroom-Banana Grilled Cheese\u003c/em>\u003c/p>\n\u003cp>Nifer, a volunteer ballot-collector decked out in her finest grilled cheese bonnet, models a \u003cstrong>Mushroom-Banana Grilled Cheese\u003c/strong> topped with whipped cream. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nifer1.jpg\" alt=\"Nifer\">\u003cbr>\n\u003cem>Nifer\u003c/em>\u003c/p>\n\u003cp>She took a bite and declared, \"It's weird... but I kinda like it.\" \u003c/p>\n\u003cp>Err... I'll trust you on that, Nifer. Mushrooms and whipped cream may be just a little too risqué for my taste. I'll save room for seasoned vets Laura Wiles and Katherine Scherbel's \u003cstrong>Baklava Grilled Cheese\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/laura-honey-pot1.jpg\" alt=\"Laura Honey Pot\">\u003cbr>\n\u003cem>Laura and her Honey Pot Entry\u003c/em>\u003c/p>\n\u003cp>Laura and Katherine took The Honey Pot category at last year's Oakland Regional Grilled Cheese Invitational and I could see why. They cook for the people. Katherine divulged that their strategy was to create something that possessed a familiar flavor people could identify with. The result was a round honey bun, fried in fragrant coconut oil, and filled with a nutty mixture of pistachio, orange zest, and cinnamon, ricotta and mozzarella cheese, and drizzled with chocolate sauce. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baklava-grilled-cheese1.jpg\" alt=\"baklava grilled cheese\">\u003cbr>\n\u003cem>Baklava Grilled Cheese\u003c/em>\u003c/p>\n\u003cp>Big thanks to the organizers of the Grilled Cheese Invitational. They may have made the world (or at least San Francisco) a better, happier, more fulfilled place with this cook-off. It's hard to not love life after spending your Saturday afternoon with over 500 of your fellow neighbors, paying homage to the almighty Grilled Cheese Sammich. The best sammich there ever was. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/grilled-cheese-euphoria1.jpg\" alt=\"Grilled Cheese Euphoria\">\u003cbr>\n\u003cem>Grilled Cheese Euphoria (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/grilled-cheese-wins-at-life1.jpg\" alt=\"Grilled Cheese Wins at Life\">\u003cbr>\n\u003cem>Grilled Cheese wins at life (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2123/grilled-cheese-invitational-bread-butter-cheese-victory","authors":["5037"],"categories":["bayareabites_50"],"tags":["bayareabites_1858","bayareabites_1855","bayareabites_1857"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. 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