Food Vendors Share Stories from Behind the Cart

Food trucks are so last year. The food cart, on the other hand, is a rising star. 

Set down from the lofty heights of the food truck window, a food cart can be just about anything: a tent, a table, a grill on wheels. They're as everyday as bread and cheese. In fact, Michael Davidson's food cart is his Honda Fit, and his speciality is the grilled cheese sandwich. 

Every food cart has a tale to tell, and the Grilled Cheese Guy is no exception. 

So now, Davidson, a Berkeley resident and full time scientist working in medical diagnostic development, is bringing the food cart chefs to the table to share their stories with diners in Behind the Cart, a dining event like no other. This Sunday, Behind the Cart — named along the lines of VH1's Behind the Music — comes to Berkeley, with a unique foodie version of Bingo instead of a menu. Nine food carts will be set up around the tables, and diners will play bingo to determine their courses. 

The meal is designed to be social, said Davidson, with the opportunity to chat with chefs and ask questions. Of course, the Grilled Cheese Guy will no doubt share his story about a scientist from New Jersey who became the national champion grilled cheese sandwich maker. 

But here's a preview in the meantime: Davidson moved to Berkeley from New Jersey five years ago. It was thanks to The Laughing Squid events website that Davidson heard about the Grilled Cheese Invitational — a series of competitions to determine the best grilled cheese sandwich in America. Davidson lost his first year at the competition in Oakland, but entered again the following year and won. And the winning streak has continued since. 

So what is it that makes the Grilled Cheese Guy the king of the sandwich?

"I use Acme bread, which I think is pretty key," said Davidson. "My cheeses aren't that special — just cheddar and mozzarella."

But the real secret is Davidon's brick.

"My slogan is, 'the brick is the trick' — I use a brick on top to press it down," said Davidson. "It creates an even, consistent burn, and some of the cheese oozes out and gives it a different taste."

Thanks to the popularity of his cheesy sammies, Davidson launched into a side career in food, becoming a favorite at local street food events and underground markets. Now, Davidson has his own catering company.

"I was pretty much forced into it," said Davidson. Although he had started on the underground scene ("I guess, illegally," Davidson added), the Oakland Art Murmur started cracking down on illegal street vendors in the summer of 2009. Davidson decided to apply for all the necessary licenses and permits to make The Grilled Cheese Guy a legitimate business.

"I'm pretty popular now," said Davidson, who is participating in two big festivals this month — Oakland's Eat Real Festival and San Francisco's Hardly Strictly Bluegrass. But the Behind the Cart project is a culmination of his food cart journey, and the stories he has heard and told along the way. 

Stay up to date with the Grilled Cheese Guy on Facebook and Twitter. For more information on Behind the Cart, visit the website.