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Posts Tagged ‘food’

Robiola di Mia Nonna

Lois Reichert makes Italian-style goat milk cheeses. Located near Knoxville, Iowa, she has been making cheese since 2007, and has a herd of eleven La Mancha and Nubian goats. Both goat types are known for their high butterfat and protein content, making their milk ideal for cheesemaking. Lois’ is the first micro-dairy in Iowa, and she is one of the few cheesesmakers in the USA making robiola-style cheeses – the only others I can think of are Meadowood Farm’s Ledyard and Doe Run Dairy’s Hummingbird. She sells her cheese at the Des Moines Farmer’s Market, and select locations in the Midwest. Formaggio Kitchen is the only store on the East Coast to sell Lois’ cheese, and we are thrilled to be able to bring this truly unique little round to Boston. (more…)

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Extremadura, Spain

I recently had the opportunity to attend a small festival of food producers in the Extremadura region of Spain with fellow food buyers representing small shops as well as large distributors from around the world. I had never been to Spain before and was thrilled to be able to visit a country with such a rich and diverse culinary history – and to be able to discover new and delicious products for our stores. (more…)

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Women's Shoes in Bra, Italy

Whenever I attend ‘Cheese,’ the biennial cheese festival in Bra, Italy – or the VinItaly wine festival in Verona – I always marvel at the ability of the Italian women to walk in high heels on ancient cobblestone streets.   (more…)

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Naive Chocolate

Domantas Užpalis is the creative chocolatier behind Chocolate Naive. Based in the small town of Giedraičiai, Lithuania (population of less than 1,000), he is one of very few bean-to-bar producers in Europe. Domantas does everything from sourcing the cacao beans, to roasting, winnowing, conching and tempering, all in a small farmhouse next to lake Kiementas on the Eastern side of Lithuania. (more…)

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A Medley of Vegetables

Fall is in the air, but before we trade the summer bounty of local fruits and vegetables for the dark days of winter (and endless cold-storage beets and potatoes) there’s still the fall harvest to look forward to — the time when hearty root vegetables are fresh and exciting; a rustic prelude to the winter holidays.

Going to school in upstate New York, harvest time was always my favorite. The excitement of a new semester was accentuated by the chance to experiment with the season’s best local produce, and scouring farmers markets for new ingredients is how I fell in love with “nose-to-tail” vegetable eating. While we don’t have to eke out every last nutrient from our food supply to survive, using all the edible parts of vegetables can be both practical and fun. (more…)

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Idilio Chocolate - No. 3

We are very excited to introduce Idilio Origins chocolate bars to our shelves. Idilio was the first Swiss chocolate company to specialize in finding the best cocoa plantations to make single-origin, single-plantation bars. Working hand in hand with farmers, Idilio oversees everything from harvesting to fermentation before the beans are then sent to Switzerland where the beans are transformed into beautifully refined bars of chocolate. (more…)

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Tripp and Andrew at Fromageries Marcel Petite

At Fromageries Marcel Petite

Landing in Geneva, our first day began auspiciously with 65°F blue skies and a new convertible (our reserved sedan was unavailable) to drive us west into the Jura. Tripp (domestic cheese buyer for our Cambridge shop), and Sarah (Tripp’s counterpart at the South End), and I marveled at the snow-capped mountains in the eastern distance and how the yellow brilliance of patched rapeseed fields rested calmly in their spaces. The three of us were in France to visit with cheesemakers and food producers, checking in with old friends and making new ones. Climbing up into the hills, we arrived at our first destination, Fromageries Marcel Petite at Fort St. Antoine. (more…)

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Clams on the Grill with Chris Schlesinger

We are devotees of legendary grillmaster and renowned chef, Chris Schlesinger. We were fortunate to have Chris as a guest in our classroom in July and he has kindly given us permission to share a couple of his wonderful recipes – the first was for “Grilled Mussels with Mango Curry Sauce.” Sticking with the crustaceans, this recipe features another local delicacy: littleneck clams. (more…)

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Chris Schlesinger's Grilled Mussels with Mango Curry Sauce

In July, we were very lucky to welcome Chef Chris Schlesinger to our classroom not once, but twice! First up, he taught an amazing “Seafood Grilling” class and was behind the grill a second time for “Grilling 101.” Chef Schlesinger, of East Coast Grill fame, is co-author – along with John “Doc” Willoughby – of several grilling classics and is Valerie’s annual challenger in The Great Westport Paella Tournament. This year (the fifth that the tourney has been in existence), Valerie let Chris win for the first time ever (sorry, Chef!). Friendly rivalry aside, we are big fans of Chris’ food – he works the grill with hard-won experience and a natural intuition. The below recipe appears in Chris and John’s book, Grill It! and was one Chris used in his “Seafood Grilling” class – he kindly gave us permission to share this glorious recipe as we savor the last days of summer! (more…)

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Blueberry Pancake Ice Cream - Key Ingredients

We are in the throes of summer and our produce tables are teeming with blueberries! We have both local, cultivated berries and the wild Maine variety. I love blueberries. The tiny fruits burst with memories of childhood summers spent foraging for the sweet berries to bake muffins and pies.

There are so many ways to be creative with blueberries. One of my favorite treats as a child was a blueberry pancake breakfast. Of course, often during the summer there is less desire for a large breakfast. We spend our summer days soaking in as much outdoor air as possible, then relax with dinner and dessert. And, what makes a better summer dessert than ice cream? (more…)

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