This blog post is dedicated to our customer, Georg, who brought us a can of real-deal Arrowhead cabbage sauerkraut from Germany on July 19th of this year. He started a chain of events that has led us to today – the day we received our first ever shipment of genuine German sauerkraut at the shop. In addition to being our first ever shipment, it also happens to be the first time this particular sauerkraut has ever been imported to the United States. I’m excited – we’ll not only have tins of this wonderfully delicate sauerkraut for folks to purchase on our shelves, but we’re also introducing it into our Saturday Reubens! (more…)
Posts Tagged ‘sauerkraut’
Posted in Fermented Foods, Germany, Mustards & Sauces, Produce, tagged Arche, Archepassagier, Ark of Taste, Arrowhead cabbage, cabbage, fermented, Filder, Filder-Sauerkraut, Filder-Spitzkraut, Fildern, Florence Fabricant, Germany, Kimmich's, Kohl, Red Fire Farm, Reubens, sauerkraut, Slow Food, Slow Food Arche, Slow Food Ark, Spitzkohl, Spitzkraut on December 11, 2013 | 4 Comments »
Posted in About Us, Food History, Formaggio Kitchen Cambridge, tagged corned beef, food, food history, Georgia Reuben, pastrami, Rachel, Reuben, Russian dressing, sandwich, sandwiches, sauerkraut on February 10, 2012 | Leave a Comment »
Many folks are familiar with the Saturday BBQ that happens out front of our Cambridge shop from early spring through mid-fall. When BBQ season ends, it is a sad day in the shop. We are somewhat mollified, however, by the onset of Reuben season. Instead of BBQ, each Saturday, trays of Reubens are prepared for toasting on the panini grill.
One recent Saturday, staffers were swapping bits of Reuben lore gleaned via word of mouth. Because our collective knowledge consisted primarily of hearsay, we decided to take things a step further, do a little research and get the definitive story behind this iconic sandwich.