This past month, a small crew from Formaggio Kitchen was lucky enough to get a tour of Mystic Brewery from Brian Greenhagen, the founder and owner. At the time of our visit the Chelsea, MA facility was in preparations for a recently announced growth of their saisons and traditional wild ales program, in partnership with Continue Reading »
The history of tea is intertwined with the history, philosophy, medicine, economics, religion and literature of many Asian countries. The stories that trace its origin are a mixture of myth and history that makes the exact beginnings difficult to ascertain. While there is evidence that tea cultivation began in the first century B.C., it was Continue Reading »
The term “craft chocolate” is pretty common in the food world these days, but what about high-quality chocolate you drink?
The hot and sunny days of midsummer are finally here! And after drinking hot chai all winter, I can’t get enough of it brewed on ice.
The earliest evidence suggests that the cacao tree (Theobroma Cacao) originated in the Amazon or Orinoco basin. It is believed that the Mayan and Olmec civilizations of mesoamerica prized cacao beans both as a form of currency and as a food product. The Mayan feathered snake god Kukulkan and the corresponding Aztec deity Quetzalcoatl are Continue Reading »
If there was a contest for most misunderstood beer style the woebegone porter would probably win. IPA’s are perennial favorites, stouts are synonymous with winter, but porters are the forgotten little brother, constantly fighting for attention and respect.
Every year, when January’s winds hit, and the temperatures settle down to numbers that are far too low for my liking, I hibernate with something inspiring to sip: like a delightful Oloroso Sherry from the windy, sun-soaked southern coast of Spain.
The Champagne region of France was the first to make very serious bubblies, and is still considered to be the best producer of fine sparkling wines.
When we pop the cork of a sparkling wine at a party or for a celebratory moment, we release a flurry of bubbles. How do those bubbles get in there? There are several ways that it can happen.
Quinta do Infantado is unusual in that they are a small estate that bottles their own ports. The brother and sister team of Joao and Catherine Roseira are famous for making ports that are a bit drier than average, but with a marvelous richness of fruit.
Sherry (“Xerez” in Spanish) is made in the region of the same name on the southern tip of Spain near Gibraltar. El Maestro Sierra is a small Sherry house, founded in 1832 by a master barrel-maker named Jose Antonio Sierra.
If you love good bread, chances are you will be familiar with the name Poilâne. We started working with Lionel Poilâne in the mid-90s, flying his bread in each week to supply a small, but growing group of customers who had developed a taste for his bread while traveling abroad.