Feeds:
Posts
Comments

Archive for the ‘Staff Events’ Category

5J Jamón Ibérico de Bellota

5J Jamón Ibérico de Bellota

With the whirlwind holiday season behind us, I find myself reflecting on my most delicious moments of 2013. Here at Formaggio Kitchen there are plenty to choose from. As someone who works mostly on the bakery and produce side of our Cambridge store, my highlight of the year was getting out of my usual routine to check out what is arguably the most sought after ham in the world – Jamón Ibérico de Bellota. (more…)

Read Full Post »

A Representative Selection of Our Top 10 for 2013

At the end of each year, staff members at all three of our shops – in Cambridge, the South End of Boston and in New York – fill out a staff survey. We reflect on what we have tasted over the course of the past year – moments where we were surprised (both pleasantly and unpleasantly), new and exciting food experiences, as well as the flavors we found ourselves returning to time and again. We pick our favorites and share memorable moments. Some tried-and-true items appear in our survey results year after year – other items are new and exciting finds from the current year – goodies in this instance that distinguished 2013 from all others. Here are our top ten picks culled from this year’s survey results! (more…)

Read Full Post »

Cornelis de Heem - Still Life with a Basket of Fruit

At the end of each year, staff members at all three of our shops – in Cambridge, the South End and in New York – fill out a staff survey. We reflect on our year in food, pick our favorites and share memorable moments. Some items are tried-and-true favorites, regularly appearing on the survey. Others are new and exciting products that helped to define and distinguish our year in food. Here are our top ten picks culled from this year’s survey results! (more…)

Read Full Post »

The first round!

Just thought I would share a few photos from the staff charcuterie tasting we had at the shop on Tuesday night…

Guanciale lardons

Julie, our brilliant in-house charcutière, took staff members on a tour of some of the different products she makes.  This involved a lot of delicious eating (and drinking!) as well as some serious discussion. We talked about the differences between mousse and pâté (the former does not contain any meat, only liver), about nitrates and nitrites and about the role of salt in curing, to name only a few topics that came under discussion…  (more…)

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 428 other followers

%d bloggers like this: