Boston Flora

Tag: Formaggio’s

  • Thursday, September 29, 6:30 pm – Jam Making 101

    Julia Hallman, Formaggio Kitchen’s jam buyer and avid home canning enthusiast, is leading a Thursday, September 29 session on jam basics, just in time to prepare you for summer’s fruit and vegetable bounty. During this two-hour demonstration beginning at 6:30 pm, Julia will take you through the jam-making process from start to finish. We’ll cook four different preserves, one traditional, single-fruit jam plus three more unusual preserves. Our focus will be on the preparation of the raw fruit, the cooking process, and how to jar your jam. She will examine key topics such as the role of sugar, the importance of lemon juice and how to add it, the stages of cooking, and how to test the jam accurately for doneness. During the class, participants will be able to enjoy several examples of jam (with accompaniments!) to educate their palate. Lastly, to get you started on your own jamming endeavors, you will receive your own “Jam Kit” with all of the ingredients necessary (including Weck Jars!) to make your first small-batch jam! NOTE: This class is held at our Classroom Annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available at www.formaggiokitchen.com.  $65 per person, Please be aware of our cancellation policy. Register online on the website or call 888-212-3224.  Image from www.lavenderandlovage.com.

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  • Sunday, January 24, 5:30 pm – Pressing for the Truth: Demystifying Olive Oil

    When the news about an international olive oil scandal became public knowledge a few years back, people were unsure of where to turn for “true” extra virgin olive oil. For over 20 years, Formaggio Kitchen has dedicated itself to creating and maintaining relationships with small olive oil farms from around Europe. It is these relationships (in addition to frequent visits!) that gives them confidence in the quality of every single one of their olive oil producers. One of the key figures behind their exceptional selection is Tim Bucciarelli, Formaggio’s olive oil buyer/importer. In this amazing and in-depth class on Sunday, January 24 at 5:30 pm, Tim will use his years of experience to explain the history of olive oil, the process of production and, most importantly, he will show you how to tell the difference between “good” and “bad” olive oil. In addition to a sampling of at least 8 different new harvest olive oils, Tim will also demonstrate some classic regional dishes that highlight olive oil. NOTE: This class is held at the classroom annex, not the retail location. The annex is located at 67 Smith Place in Cambridge, and they highly recommend reviewing the directions available at http://www.formaggiokitchen.com/classes/?utm_source=dont_forget_details_11_11&utm_medium=email&utm_campaign=full_class_schedule_text. Please be aware of their cancellation policy. Register on line in advance. General Admission, $55.00 per person.

  • Wednesday, August 19, 6:30 pm – Pickling and Preserving 101

    Join Julia, Formaggio Kitchen’s senior buyer and avid home pickler/jamming enthusiast, as she takes you through preserving some of the tastiest summer fruits and veggies at the Formaggio Kitchen Classroom Annex off Concord Avenue in Cambridge on Wednesday, August 19 at 6:30 pm. Julia will show you some of her tried and true pickling and jamming recipes and explain matching spices, fruits, vegetables, and brines. You’ll leave with a knowledge of how to make quick pickles, shelf stable pickles, and jam. In pickling lingo, learn how to “put up” your produce before winter and save some of the fantastic flavors that summer has to offer. Each participant will also leave with their own “pickle kit” so that you can put your new skills to use! NOTE: This class is held at our classroom annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available at www.formaggiokitchen.com. Please be aware of our cancellation policy. General Admission, $65.00 per person, register on line.

  • Saturday, September 27, 5:30 pm – Pickling Autumn Produce

    Join Grace, Formaggio Kitchen’s local produce enthusiast and avid home pickler, as she takes you through preserving some of the tastiest autumnal veggies. In this class at the Formaggio Kitchen Annex, 67 Smith Place in Cambridge, on Saturday, September 27 at 5:30 pm, Grace will show you some of her tried and true pickling recipes and explain matching spices, vegetables, and brines. Hold on to Autumn with Grace’s tips! $55. Register online at http://www.formaggiokitchen.com/classes or call 617-354-4750. Image from www.realsimple.com.

  • Saturday, March 15, 5:30 pm – Delicious Molds and Mushrooms

    Join Formaggio Kitchen’s two favorite fungus gurus for a tour through the microbial world of cheese and mushrooms on Saturday, March 15, beginning at 5:30 at the Formaggio Kitchen Annex, 67 Smith Place in Cambridge. Veronica Pedraza, cheesemaker at Meadowood Farms and avid forager, and Benjamin Wolfe, a microbiologist and mycologist at Harvard University specializing in the microbiology of fermented foods, will help you discover a whole new world of fungal treats.  $55. To purchase a spot, register online at www.formaggiokitchen.com/classes, or call 617-354-4750. Please have your credit card number ready. If you have any questions, please email classes@formaggiokitchen.com.

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  • Tuesday, January 28, 6:30 pm – A World of Honey

    On Tuesday, January 28, beginning at 6:30 pm at the Classroom Annex at 67 Smith Place in Cambridge, Formaggio Kitchen’s honey buyer Julia will lead a tasting of a range of varietal honeys from around the world, focusing on the factors that influence each unique flavor. She’ll bring it all together by matching honeys with our favorite cheeses, and explain what to consider when putting together your own pairings. The fee is $55, and you may register online at www.formaggiokitchen.com, or by calling 617-354-4750.  Image from www.agooddeal.blogspot.com.

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  • Friday, September 27, 6:30 pm – Delicious Molds and Mushrooms

    What is fungus? Join Formaggio Kitchen’s two favorite fungus gurus for a tour through the microbial world of cheese and mushrooms! Veronica Pedraza, cheesemaker at Meadowood Farms and avid forager, and Benjamin Wolfe, a microbiologist and mycologist at Harvard University specializing in the microbiology of fermented foods will help you discover a whole new world of fungal treats.While Veronica and Benjamin walk you through these fungal delights, eat tasty bites prepared for you by Veronica that will show you the ways these foods play together in harmony. With a crisp glass of wine in hand, Veronica and Benjamin’s class is sure to be a tasty educational journey you won’t want to miss. $55 fee. The class takes place at the Formaggio Kitchen annex, 67 Smith Place in Cambridge.  You may register online at www.formaggiokitchen.com.  Photo below from www.honestcooking.com.

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  • Tuesday, February 19, 6:30 pm – A World of Honey

    Few flavor juxtapositions are as enjoyable as the combination of sweet and savory. This Formaggio Kitchen class zeroes in on honey, a source of sweetness quite dear to us. Lead honey buyer Julia will lead a tasting of a range of varietal honeys from around the world, focusing on the factors that influence each unique flavor. She’ll bring it all together by matching honeys with favorite cheeses, and explain what to consider when putting together your own pairings. You’ll also be joined by beekeeper Rick from Carlisle Honey, who will break down the process of honey production. And you’ll wash it all down with a few choice beverages, of course.  Sign up soon, since these classes fill up quickly.

    Formaggio’s popular cheese, wine, beer, and cooking classes offer an opportunity to learn from expert staff while experiencing the best products and recipes.  From sessions on culture and cuisine to lessons on basics of tasting and pairing cheese, wine, and beer, the Formaggio Kitchen classroom is always a lively, delicious experience.  Classes usually run an hour and half to two hours. This class will be held at the Classroom Annex, located at 67 Smith Place in Cambridge.  The price of this session is $55, and you may register on line at www.formaggiokitchen.com.  Photo from www.foodandstyle.com.

  • Tuesday, August 14, 6:30 pm – A Night in Provence

    Formaggio Kitchen will sponsor A Night in Provence at 67 Smith Place in Cambridge on Tuesday, August 14, beginning at 6:30 pm. Provence evokes images of summer – rugged Mediterranean coastline, sun-baked fishing piers lined with the day’s catch, fields of brightly-colored lavender swaying in the breeze. More than just images of summer, this south-eastern corner of France tastes like summer. Sweet tomatoes, pungent heads of garlic, and aromatic bundles of herbs de Provence come together in amazing ways. Freshly-made olive oil glistens over hand-picked grilled vegetables. And the fruit – ripe cherries, apricots, melon, peaches, strawberries…the list goes on. Join resident Francophile Adam for a evening of sampling what makes this region such a culinary joy to explore in the summer. You’ll try some of the region’s recipes that have made Provence a world-class food region. Of course, you’ll also sip on regional adult beverages to keep the heat at bay. Come see what Cézanne, Renoir, and Bizet already knew – to know Provence is to know summer! $45 per person. To purchase a spot, call 617-354-4750. Please have your credit card number ready. If you have any questions, please email classes@formaggiokitchen.com. Lastly, please make note of our cancellation policy found on our website, www.formaggiokitchen.com.

  • Wednesday, July 25, 6:30 pm – Local Produce + Cheese, Summer Edition

    The summer harvest in New England brings a windfall of versatile produce, and cheese is  Formaggio’s favorite way to enhance it. On Wednesday, July 25, beginning at 6:30 at the Classroom Annex, 67 Smith Place in Cambridge, produce buyer Emily will join Julia, cheesemonger and local farm enthusiast, for another of their popular sessions on local produce and cheese. The pair will walk you through the best ways to match cheeses with local, seasonal foods like heirloom tomatoes, stone fruits, peppers, a multiplicity of greens and lettuces, and more. They’ll show you their favorite ways to cook with summer crops and cheese, as well as how to build a cheese plate that takes full advantage of the bounty of the season.  $45 per person, and you may register on line at www.formaggiokitchen.com, or by calling 617-354-4750.