About Us Articles - Page 3 of 5 - Formaggio Kitchen

About Us

The Reuben: A Saturday Tradition

A Reuben Ready for the GrillMany folks are familiar with the Saturday BBQ that happens out front of our Cambridge shop from early spring through mid-fall. When BBQ season ends, it is a sad day in the shop. We are somewhat mollified, however, by the onset of Reuben season. Instead of BBQ, each Saturday, trays of Reubens are prepared for toasting on the panini grill.

One recent Saturday, staffers were swapping bits of Reuben lore gleaned via word of mouth. Because our collective knowledge consisted primarily of hearsay, we decided to take things a step further, do a little research and get the definitive story behind this iconic sandwich.

Continue Reading »

Rabbit Pâté: The Sum of Its Parts

Our house-made Rabbit Pâté would be a strong contender for the top of my “favorites” list. Wrapped in rose-hued Prosciutto di Parma and encased in amber-colored Madeira aspic, this pâté is our most intricate and, in my opinion, visually appealing.

Staff Survey Results: Our Top 10 of 2011

At the end of each year, staff members at all three of our shops fill out a staff survey, reflecting on our year in food. We pick our favorites, reminisce about revelationary food moments and about new discoveries. Like clockwork, some products can be pretty much counted on to appear each year. Other foodstuffs disappear and/or reappear, depending on staff members’ palates. Here we share our top ten picks culled from this year’s survey results – we hope you enjoy these delicious goodies as much as we do!

Charcuterie: Pâté Grand-mère, Pork Butts and Secret Tricks

When I first signed on as the charcutière at Formaggio Kitchen, I was excited to work with meat. “What does the position entail?” I asked Ihsan, the shop’s owner. “You’ll be making sausages, curing meat, breaking down whole pigs and rabbits. Stuff like that,” he said. “And pâtés. Lots of pâtés.” That stopped me in my tracks. Sausages, great. Butchery, no problem. How hard can meat curing be? But pâtés? This was another story.

The Cellars at Jasper Hill: Researching for Our Cheese Caves

Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont. The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor.