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Posts Tagged ‘BBQ’

Vinho Verde: Dom Diogo Padeiro from Quinta da Raza

Dom Diogo Padeiro from Quinta da Raza

Even though it’s designated as a “Vinho Verde”, the Dom Diogo Padeiro from Quinta da Raza is not green or even white – it’s pink!

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Cheese plate (left to right): Colston Bassett Stilton, dried Turkish figs, Roquefort Vieux Berger, Carlisle wildflower honey, Manchego Añejo, Marcona almonds and Parmigiano-Reggiano

Cheese plate (left to right): Colston Bassett Stilton, dried Turkish figs, Roquefort Vieux Berger, Carlisle wildflower honey, Manchego Añejo, Marcona almonds and Parmigiano-Reggiano

We love teaching our customers about cheese. We love teaching them about wine. About jams and honeys. About our charcuterie. Really, about any kind of food! As a result, it seemed like a no-brainer for us to begin offering tasting classes on Sundays (and occasionally on Wednesday and Saturday nights), giving our customers a more in-depth look at how cheese is made and who is making it.

Thrilled by the positive feedback we had from folks who were keen to learn more about cheese and about food in general, we have been steadily expanding our course offerings. In addition to the ever-popular Cheese 101, we now have a vast array of classes focusing on topics such as Piedmontese wines, American beers, pizza-making or barbecuing! After folks take Cheese 101, they often return for more specialized cheese classes, such as the one we had on Alpine cheeses or one that focused predominantly on blue cheeses. (more…)

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The call time was 6 a.m., but our first guests — just as excited as we were — were standing outside our door at 5:40.

Gradually, the rest of our sleepy customers arrived, picked up their coffee and croissants, and by 6:30, all 32 of us were on the road, headed for high adventure in the Green Mountain State. 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.

The Shelburne Farms estate sits on Lake Champlain.

The Shelburne Farms estate sits on Lake Champlain.

We personally knew many of the cheesemakers at the festival and were excited not only to see them, but also to introduce them to our customers. (more…)

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Formaggio Kitchen BBQDuring 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.  As I go through the process of making cinnamon bread, I observe the different stages he goes through – the testing of the golden cornbread studded with colorful peppers, the brushing of the chickens with his BBQ sauce and the final glazing of the ribs with that same sauce.

Formaggio Kitchen BBQ: the preparation

Formaggio Kitchen BBQ: the preparation

The half chickens begin their journey on Friday when they are split and marinated in a special rub.  On Saturday morning, Eric roasts them for about 45 minutes, bastes them in their own juice and, as he says, “gives them a sauce bath.”  Once they are out on the sidewalk, customers have the option of another “sauce bath” before their chicken goes on the grill for the grand finale.  As Eric points out, the basting process helps to crisp the skin while the layering of the BBQ sauce allows for a delicious development of flavor. (more…)

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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!  Jason did the butchering and Julie spoke about how she uses different parts of the pig to create her delicious porky products.

Getting started!

This demo (and the one happening this coming Wednesday) were a first for Formaggio Kitchen, inspired by Cochon 555 a pig-themed event that is happening in Boston today.  It turns out that there are a lot of fellow pork lovers out there and we were overwhelmed by the response to the first demo we scheduled – so much so that we scheduled a second and still had a lengthy waiting list!  Hopefully we will get to do this again soon!  I even hear some buzz that we may do a similar type of demo with spring lamb…  Stay tuned!

Setting the stage!

A lot of careful preparation went into the class.  I happened to be working on the Sunday three weeks ago when Julie and Jason broke down a small pig from Falter Farm, MA in order to figure out how they wanted to organize their presentation.  (more…)

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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. Outside, Grillerator Eric will host a special session of our popular summer sidewalk barbecue, cooking up the usual menu of ribs, pulled meats and hot dogs.

Eric has also promised a few specials based on the regional BBQ styles of the two Super Bowl contenders, which probably means something Cajun-style in honor of the NFC-champion New Orleans Saints (think andouille!). Indianapolis, home of the AFC-champion Colts, is a bit more of a head-scratcher, Eric admits, with no well-known BBQ tradition. (The Hoosier State does, however, boast a beloved dessert called sugar cream pie with a filling made of, well, sugar and cream.)

Come by Super Bowl weekend to see what Eric comes up with. And remember that if Minnesota had made it to the big game in place of New Orleans, for better or worse, you might have gotten to try the first-ever pulled lutefisk sandwich.

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