Our well-earned summer weather in Boston has us on a steady diet of dinners from the grill, from the requisite burgers and sausages to salads stuffed with grilled veggies and beyond. While it’s hardly the season for heavy oven use, summer isn’t complete without a big batch of barbecue baked beans. If you feel inspired Continue Reading »
The perfect end-of summer complement to burgers and dogs, potato salad, and coleslaw — Quinta da Raza Vinho Verde Rosé!
Almost every Sunday evening at Formaggio Kitchen, we hold a class. Most of our classes somehow involve cheese, even if that’s not the headline topic for the evening. Classes range from Cheese 101 (always a sell out!) to classes that focus on subjects such as Piedmontese wines, American beers, pizza making or barbecuing!
Our destination was the Vermont Cheesemakers Festival, a gathering of about 50 local cheesemakers, 30 breweries and wineries, and a host of other food artisans making everything from mustard to nougat. The event, in its second year, was held last Sunday at the breathtakingly lovely Shelburne Farms estate outside of Burlington, and this year we organized a bus to bring our customers to the festival — a first-of-its-kind trip for Formaggio Kitchen.
During BBQ season here at the shop (March-October), when I work in the bakery on Saturdays, I get the benefit of Eric’s company for a brief while in the morning as he puts the finishing touches on his BBQ. Saturdays find him baking off cornbread, roasting the chickens and finishing off ribs.
On Wednesday evening, I had the good fortune to be able to sit in on a pig butchering demo here at the shop. The demo was conducted by Julie, our in-house charcutière, and Jason, the chef at our South End location. What a pair they made!
By now you’ve probably (hopefully) heard about our Super Bowl BBQ + Beer Bonanza, February 6-7, here at FK. Inside, we’ll have free tastings of beers from our favorite brewers.