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Posts Tagged ‘food’

Summer encompasses a lot of holidays, festivities and parties. Here are a few of our top picks for gifts and goodies as the thermometer starts to climb!

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I recently visited Barrington Coffee at their roastery in Lee, MA, in the heart of the Berkshires. Roastmaster Brian Heck, along with fellow coffee alchemist Paul, guided me through Barrington’s process of coaxing the delicate aromas and fine flavors out of their unroasted, green coffee beans.

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At the end of March, Jeremy Stephenson, head cheesemaker at Spring Brook Farm in Vermont, visited our Cambridge shop and led a staff tasting.

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At Formaggio Kitchen, serious consideration is given to the impact of the land or terroir on each bottle of wine, wheel of cheese and bar of chocolate — for familiarity with soil and its composition yields a deeper understanding of the relationship between the Earth and our food.

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On weekends, we often have 12-16 people over for dinner. Since neither Ihsan nor I are big dessert eaters, someone else usually brings dessert. A couple of weeks ago, our good friend, John “Doc” Willoughby, brought a gingerbread cake and homemade goat milk dulce de leche.

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I recently had the great fortune to visit with Stan Biasini and his family at Mt. Mansfield Creamery in Morristown, Vermont. I arrived bright and early, just as Stan was pooling the milk from the morning milking into a heating vat to begin making his cheese: Inspiration.

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Grilled cheese sandwiches are classic American fare. Many of us associate this archetypal melty sandwich with childhood and/or with camping trips.

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I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like.

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Starting with a recipe for Pimento Cheese from The Lee Bros. Southern Cookbook, they tested until they found a version of this Southern classic that ticked all the boxes. Julie tells us that, “our kitchen crew found the first batch to be irresistible… it was quickly consumed as a ‘test batch!’”

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Though Edwards hams have become an icon of the South and its distinctly American food traditions, the family didn’t set out to join the meat business. The company’s founder was a ferry operator, and he began selling his family’s cured ham on sandwiches to hungry travelers. They were a hit, and thus a much tastier business venture was born—thankfully for all of us, I’d say.

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