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Consider Bardwell Farm

Consider Bardwell Farm

Four years ago, when I first moved from New York to the Boston-area, I can only describe it as a collision of worlds. Although the change of pace is less noticeable for some, it took me extra time to adjust to the relatively gentle mobility of Beantown as compared to that of the Big Apple.

After finding work at Formaggio Kitchen, and as I established a comfort zone with my newly adopted environment, I was given the opportunity through the shop to visit a series of farms in western Vermont. I had never traveled that far north in the United States before, so I jumped at the opportunity.

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Gruyère Alpage

Gruyère Alpage

We knew it would be a fast trip, and the time spent waiting for our flight in the Newark airport did not make it any easier. Switzerland was calling and we could not have been any more prepared (and less ready) for what we were going to experience.

We landed in Geneva and made haste to the Jura region of France for a brief stop at Marcel Petite’s famed aging rooms at Fort Sant Antoine. As always, visiting Claude and the crew to taste and pick our wheels of Comté was a resounding success. The Comté offered to us was as spectacular as ever and we were introduced to new fruitières* with all new flavor profiles. This means in a few months, our customers will also be introduced to these new flavors. Exciting, but I digress…

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Farmers Jane Field Blend WhiteIn celebration of Independence Day weekend, we’re featuring one delicious American wine. The Farmers Jane project is run by friends and wine lovers Angela and Faith in southern California. This tasty white is made from grapes purchased from a Santa Ynez valley vineyard belonging to the Native American Chamush tribe. In this vineyard Grenache Blanc, Marsanne and Roussane grow together, and the grapes are harvested, pressed and fermented all together at the same time, old-school style. Continue Reading »

 

Ipswich's Celia, Element's Plasma and Glutenburg American Pale Ale

I’ve always eaten whatever I want, from ants to Uni, and all the more mainstream foods too. I grew up in a family famous for massive plates of steaming pasta and the ubiquitous bowl of warm bread to sop up the sauce my mom made. I’ve loved beer and wine equally as an adult; but more recently, beer was my focus as local craft brewers began popping up and producing amazing brews both traditional and far out.

However, over the past few years, I’ve had some digestive challenges that have forced me to change what I eat and drink. Based on elimination diets, I’ve learned my body has difficulty processing gluten, among other things. After several months of attempting to remove gluten from my diet, I feel great empathy for anyone who must remove one or more food categories from their diet.

No pasta, no bread, no beer, no crackers, no cakes, no cookies, no cannoli. Yes there are substitutes and some are very good, but corn or rice pasta doesn’t come close to traditional durum wheat pasta. Bread is one of the biggest challenges. Sometimes all I want is a slice of good levain toasted up and slathered with great butter… not gonna happen. Similarly, all I want is a cold glass of beer. Continue Reading »

Syrups - Lyle's Golden Syrup, Steen's Molasses, Muddy Pond Sorghum and Steen's Cane Syrup

Walking into Formaggio Kitchen Cambridge can sometimes be a bit overwhelming. Exotic products, tight corners and packed shelves can lead to missed goodies and overlooked treats. This holds true in the bakery, too. Right now, we have four different baking syrups and, at first glance, you might wonder why you would buy one over another? Curious myself, I did a bit of research and in this post, I share what I gleaned. I’m going to breakdown each syrup into its profile, process, and when to use it, so that you can decide with confidence about what to choose for your next baking venture. Continue Reading »

Reuilly Rosé perfect for summer sipping!Reuilly is a wine growing appellation in the eastern Loire Valley, not far from Sancerre. The three main grapes grown there are Sauvignon Blanc, Pinot Noir, and a tiny amount of Pinot Gris (also known as Pinot Grigio). Pinot Gris is a sub-clone of Pinot Noir that has a very pale, blueish-grey skin. Much of the soil in Reuilly consists of Kimmeridgian marl, a type of limestone perfect for the production of aromatic, delicate wines.

Domaine de Reuilly is a 17 hectare organic estate in the heart of this commune. Denis Jamain’s grandfather first planted vines here in 1935, when he also purchased a small parcel in the local forest. Denis has been managing the estate since 1990 and has the luck of being able to select oak trees from his grandfather’s forest to be made into barrels for aging his own wines! Continue Reading »

Myers and Chang Dumpling Class

Pot stickers, shumai, mandu, momos, pierogi, tortelli, ravioli, even tamales – dumplings come in lots of different shapes and sizes, all of them delicious. That’s why I was so excited this spring when we hosted Karen Akunowicz, executive chef at Myers + Chang, to talk about the art of crafting the perfect dumpling here in the Formaggio Kitchen classroom. Continue Reading »

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