A slightly adapted version of the Christmas classic, “‘Twas the Night Before Christmas” – with apologies to Clement Clarke Moore.
‘Twas the night before Christmas, and at Formaggio Kitchen,
Not a creature was stirring, not a thing was a twichin’;
The salamis were hung by the cheeses with care,
In hopes that St. Nicholas soon would be there;
The mongers were nestled all snug in their beds,
While visions of Comté danc’d in their heads, Continue Reading »
Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
We are happy to report that with a recent migration of e-mail service providers, we are now able to tailor e-mails to folks interests more than ever before — this means more e-mails with the things you want to hear about and less of the things you don’t!
Ihsan and Valerie work to share the market-experience that inspired their mutual love of food with the neighborhoods and communities surrounding their stores in Cambridge, Boston and New York.
Many of you may be familiar with Tyler as part of the two-man team behind our BBQ grill this past summer. Not many though, will be familiar with his behind-the-scenes role as Cave Manager.
Many of you may know Tripp as the jolly presence behind our BBQ grill this past summer. Others may be familiar with his stellar work on the cheese counter and in developing our domestic cheese program.