Roxy’s Reads for the Record
When I was a little eighteen year old brat, I decided to fill in my free time by volunteering for Jumpstart, a non-profit dedicated to helping at risk children acquire literacy and problem solving skills. It really didn’t take me long to fall in love with the program. I’m really excited to say that Roxy’s … Read more
Generator nightmares
So Tuesday was an interesting day. It was supposed to be the start of an awesome week, and, in an unusual showing, everyone seemed well rested. But then the generator didn’t start. All day. The generator is the brain and the truck is the body. Without it, our operation isn’t really possible. But we can … Read more
Our bumper for The Great Food Truck Race
Mike, Marc, and I filmed this video bumper our very first day in LA on almost zero sleep. I’m glad they kept it to 15 seconds! http://www.foodnetwork.com/roxys-grilled-cheese/video/index.html
New site (kind of)
James here. Until our new site is finished, I’m going to be writing on this pretty frequently. I don’t want to jump the gun and say I’ll post something everyday, but the fact is that there are different things that happen in every aspect of our business that I say to myself, “Damn, I want to tell … Read more
The Great Food Truck Race, Season 2: Roxy’s Grilled Cheese
Taken from bio on www.foodnetwork.com “Boston — Roxy’s Grilled Cheese, run by brothers/bandmates James and Mike DiSabatino, along with trained chef Marc Melanson, serves gourmet grilled cheese sandwiches and makes each dish an experience. While touring with their band, James and Mike sometimes lived off $5 a day, so simple sandwiches became their dietary mainstays. … Read more
You Butter Be Kidding Me
I’m about to tell you something that I’ve told many people before. What I’m about to say isn’t for the faint of heart. You may raise your eyebrows, you may curse at me, or you may even faint. Just make sure you listen to everything I have to say: I never use butter to make … Read more
The Science of the Melt
Every cheese lover knows that the entire cheese spectrum can be split into two very distinct, very important categories: MELTERS and NON-MELTERS. Some are so soft you can feed them to toothless babies, and some cheeses are so hard they could be considered deadly weapons. Today we’ll focus on the first – melters – because … Read more
What It Means To Be American (Cheese)
When I was eleven years old, my family went on a trip to Montreal. We visited a 24-hour Jewish deli, and whenever I visit a Jewish deli, I order the same thing. The man took my order: -”What can I get for you?” he blurted out. -”Umm, Roast beef on rye with American cheese and … Read more
