Ana Sortun is the Executive Chef and partner at Oleana and Sofra, and partner at Sarma. Since opening Oleana in 2001, she has been acclaimed for her creative use of farm-fresh ingredients and eastern Mediterranean flavors. Ana received the James Beard Foundation’s “Best Chef, Northeast” award in 2005. In 2006, Ana published her cookbook Spice: Flavors of the Eastern Mediterranean, nominated for “Best International Cookbook” by the James Beard Foundation. The Continue Reading »
Since opening our doors over 30 years ago, Formaggio Kitchen has worked with some truly outstanding chefs and industry leaders. These inspirational individuals have become our close friends and partners in various ventures. To highlight some of our strongest relationships, we’re launching a Friends and Family series featuring interviews with local chefs, industry professionals, and Continue Reading »
“The queen is the one with the elongated body, with fewer stripes than the others.” The beekeeper turns the frame slightly, angling it into the summer sunshine. “The workers are huddling around her, trying to protect her, but you should be able to see her . . . right there . . Continue Reading »
After months of careful selection and sampling, our staffers have gathered together their top picks for this year’s holiday season!
Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
One of my favorite times each month is when Julie, our in-house charcutière, begins making the amazing treats that she includes in each month’s Formaggio Food Community (FFC) charcuterie share.