BostonZest

Farmstead – Cheese Excellence on Providence's East Side

A recent day trip to Providence included a stop at the Farmstead cheese shop in Wayland Square. Our friends David and Peter spent some time in Providence last summer and told us we had to visit this food-find. Thanks guys, for the wonderful tip. This place should be on everyone's Providence itinerary. 

Farmstead is the cheese shop. Next door, is their bistro, La Laiterie at Farmstead. We were headed to Al Forno for dinner, so we didn't try the restaurant this trip but will next time. David and Peter did dine there, and said it was not to be missed. 

We spotted the Twig Farm Square and asked whether they had the Twig Farm Tomme. They grabbed a new wheel from their cheese cave and opened it for us. They also had a perfect piece of Ascutney Mountain, so we decided that a Vermont tomme-stlye cheese tasting would be a perfect late night treat. (It was amazing but more about that in another post.) 

The selection of cheese, bread, cured meats, and related products was carefully chosen. The service was excellent, knowledgeable, and accommodating. This place was everything we want in a local food shop.

 

And if you want the ultimate ham and cheese, they were hand-carving slices from this beauty.

Click here for more of our posts on the subject of cheese.

We audition books around here, because we live in a very tiny space with books everywhere. We only had the Boston Public Library's copy of "Mastering Cheese" one day, when we ordered one of our own. We're currently taking the course; chapter-by-chapter, and with each page learn a little more about this fascinating food. 

Details:
Farmstead
186 Wayland Avenue, Providence, RI 02906 ( Map & Reviews )
Phone: 401-274-7177 
www.farmsteadinc.com

 
Writers: Penny & Ed Cherubino
Photos: © 2010 Penny Cherubino

Your Table is Ready

These courtyard tables, so coveted in warmer months, stand empty this time of year.

Details:

Boston Public Library, Copley Square

700 Boylston Street, Boston, MA (map)

Photo: © 2010 Penny Cherubino

Market Scene Report on Wayland Winter Farmers' Market

Last weekend we had a lot of fun at the Wayland Winter Farmers' Market at Russell's Garden Center in Wayland. Click on over to Serious Eats for Penny's full report on our visit.

(Here are the the folks from E & T Farms.)

This week it's your turn, especially if you love wool. Saturday is "Wool Day." "New England farmers will bring hand-spun and hand-dyed yarn, roving, top, raw and washed fleece. Finished products include woven, knit and felted items, including the Baaay State Blanket," says Market Manager, Peg Mallett.

We saw a sample of the wool last week at the Springdell Farm table. Their sheep are hand sheared each Spring and the wool is milled locally. Last week they had a beautiful selection of bright, cheerful, yarn for sale.

Here are a few more happy market moments. 

We sampled Tower Root Beer, a local brand that has recently been revived by the current generation of the family that began the company in Somerville way back in 1914.

 

Teacups, tea and scones were turned into wonderful Valentines by Gay Geiger Hughes of Gay Grace Teas.

 

Farmer Michael Docter was cutting and passing samples of his sweet, delicious carrots from Winter Moon Farm.

Want to learn what to do with wool. Here are some of the top rated books on the topic.

     

Details:

Wayland Winter Farmers' Market

Russell's Garden Center
397 Boston Post Road, Wayland, MA 01778 (map)

Saturdays 10 am to 1 pm through February 27 

Writers: Penny & Ed Cherubino

Photos: © 2010 Penny Cherubino

Al Forno, Providence – Two Best Bites for a Fabulous Meal!

 

Each time we return to Providence, we can't wait to say hello again to Al Forno. While it's always exciting to try the newest eatery in town, it's important to visit old friends. 

Last week, we found an opening in a very full day for an early bite at this long time favorite. From the parking lot, we followed the enticing wood-grilled aromas through the courtyard, up the steps to our usual spot – the upstairs bar. 

No squabble over what to order, we were there for Al Forno's famous "grilled pizza." Although it's often imitated, it's never as good anywhere else. 

It's simplicity and freshness are unequaled!

  
The very thin dough of our Margarita Pizza is placed directly on the grill (no pan), grilled on one side, flipped and then lightly annointed with olive oil, garlic, cheese and tomato. When it's crisp and bubbling, another drizzle of olive oil and a scattering of scallions were added. The free-form shape of the finished pie is served on a large oval plate, ready for your artistic slicing. Free your mind of what you think a pizza should be, and dig-in. 

Whew! I need a moment. 

At Al Forno, we've learned to order dessert first.

 

After some shameless pleading and whimpering, Chef David Reynoso took pity on us and created one of Al Forno's spectacular Lemon Meringue Tarts. (It's Penny's obsession and had just been taken off the menu.) Like many of their desserts, it's baked to order and takes a while, but when you scoop-up the lemon curd accented with paper-thin slices of lemon and inhale the mound of airy meringue, it is so worth it. 

Consider this just a flash of the brilliance that the Al Forno menu has to offer. It's definitely a destination. 

Don't forget, pay attention to your old friends, they know what you like and can make it exactly the way you remember. 

 

Intrigued by the grilled pizza concept? The recipe is in "Cucina Simpatica: Robust Trattoria Cooking From Al Forno" We also found this copy of it on line. 

Details: 

Al Forno 
577 South Main Street, Providence, RI 02903 (map & links to reviews)
401-273-9760 
www.alforno.com 

Writer: Ed Cherubino
Photos: © 2010 Penny Cherubino