As gratifying as the spate of recent stories proclaiming Worcester an “it” city on the rise may be, they often sound a bit like Columbus “discovering” America. There were people here, people. Just because you decided to come west of Swellsley, doesn’t mean we weren’t already here working the landscape for the better. But truth…
How do you retain and show what the holidays mean to you and your family while still making it about everyone else – even if you work with your family? We checked in with some of our favorite families immersed within the Worcester food scene.
This is it. All questions about Kummerspeck’s closure answered in an unfiltered, comprehensive story on why great restaurants may not survive despite Worcester’s renaissance.
Kummerspeck die-hards to experience the five stages of grief (for the aptly named restaurant whose German translation means “grief bacon”) as the restaurant closes with a send-off scheduled for Friday, October 26th.
Nestled in the historic Manchaug Mills in Sutton, MA Brad Allain’s has created a controlled lab where mushrooms are cultivated for restaurants and kitchens around the region throughWildwood Mushrooms.
Craft chocolate requires several time-consuming and labor-intensive steps to get the main source for that food – cocoa beans or the fruit of the cacao tree – from the remote countries they originate to the centuries-old farm in Sudbury, MA where Goodnow creates some of the most acclaimed chocolates.
At simjang on Shrewsbury Street in Worcester, MA, the raw bar is exciting and enticing – a heady mixture of love, passion, and taste with an exotic variety of oysters calling out with their disparate flavors the way no other spot in the region does.
Rob Fecteau of BirchTree Bread Co. collaborated this month with 3Cross Brewery also of Worcester. The dinner was the second (Wormtown was first, Flying Dreams is next) in the monthly series BirchTree hosts the first Thursday of every month with a brewery.
As one of Worcester’s newest restaurants, Kummerspeck brings a new dynamic of eating that reflects both the artisanal process and qualitative end result.