Chefs favor ramps and fiddleheads as the first sign of spring. Ramp season is short, lasting about a month as soon as the weather grows seasonable. Fiddleheads are equally elusive, calling for wet and swampy conditions.
When the weather gets warm, I want crisp pink wine, light salads, and fresh seafood. Mesmerizing instagram shots are also a must. Worcester has plenty of spots for sunny day sipping, snacking, and snapping. Here are a few of my favorites.
Dinner at Per Se amounts to three-Michelin-stars, nine-courses, and a month’s rent. Deadhorse hill’s Jared Forman recalls his time working there as a young chef.
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.
Let’s talk about lunch. Not brunch– often just an excuse to charge more for eggs on weekends by making them sound pretentious. Not breakfastfor lunch, which is fine – good even – but if you want it, go any of the great diners the area offers that are open ‘til 2. And not grab and…
As a supporter and sponsor of the Worcester Wine Festival we were happy to hear the second annual “week of wine” is scheduled from September 4th through the 9th; with the Grand Tasting taking place on Saturday, September 8th at Union Station in Worcester.
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.
Jeremiah’s Inn to host Chopped! Worcester on Monday, September 24th from 5:30-8:30pm in the Odeum Room in the Rubin Campus Center at Worcester Polytechnic Institute (WPI).