Tag archive for "Formaggio Kitchen"

Dinner 20: Back to School

The Dinner

No Comments 10 July 2012

jars ceramics poeme dinnerware on chileiwch chamomile bambo placemats

For Dinner 20, we left the cooking to a professional (you can see the complete menu here), letting us concentrate on assembling a beautiful summer table setting at our friend Marshall’s craftsman bungalow. We went tableclothless, exposing the veneered mahogany grain of Marhsall’s table, on which chamomile Chilewich Bamboo placemats set off the rich color of the wood with a bright pop of summery exuberance. Continue Reading

Dinner 19: In Anticipation of Summer Barbecues

At Jim and Page’s Table

No Comments 11 May 2012

summer farm table with simon pearce hampton stemware and pillivuyt sancerre

The Dinner Series is back! After a recent and uncanny streak of warm weather here in boston we threw our first dinner in a while, returning to one of our favorite venues–the beautiful Cambridge home of our friends Jim & Page. (We’ve been there before for Dinner 11: French Garden Dinner and Dinner 8.) Their beautifully decorated oak paneled dining room opens up onto their manicured garden patio, making it the perfect setting for a casual dinner party that anticipates the fairer weather of late spring and summer. Continue Reading


A Guide to Serving Charcuterie

No Comments 11 January 2012

Pâtés, terrines, prosciutto, dry sausage, salume…charcuterie satisfies our basest cravings for salt and fat. It’s also the perfect cocktail party hors d’oeuvre; requiring no preparation (unless you’re curing it yourself), serving well at room temperature, and satisfying the most sophisticated of palettes to the simplest, that is, if meat-and-potato-vores can get used to the texture of pâté. We put together a small serving board of fine charcuterie and came up with these tips.

charcuterie platter on jk adams cutting board Continue Reading

Summer Cocktail Series 2011

Cocktail #5’s Cheese Platter

No Comments 28 July 2011

By Hairee Lee

For this cocktail, we decided to add a cheese platter. Besides the fact that I love cheese, when I think wine, I think cheese so it just made gustatory sense, which in my book is always good sense.

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