Afraid you missed the scoop while you were on vacation? Mass Foodies has your food news roundup for the month of July.
You’ve probably enjoyed the results of Joan Walker’s love and labor at Armsby Abbey, deadhorse hill, or the International’s Fireplace Room. Walker Farm’s reputation is steadfast among local foodies for producing the highest quality meat in the region. Unlike most farms that raise their cattle to be one and a half to two years old, Joanie raises her cows until they are at their full weight and at least three years old.
For June, the Worcester Foodies take to simjang, the Korean-American restaurant situated on Shrewsbury Street on Worcester, MA.
Last night, deadhorse hill teamed up with Luce Farm to host Massachusetts’ inaugural hemp dinner. Luce Farm grows Cannabidiol (CBD) in the beautiful hills of Stockbridge, Vermont. For reference: CBD is a non-psychoactive compound in the cannabis plant with a variety of health benefits used to treat everything from anxiety to Lyme Disease. It is legal in all 50 states.
A delicate balance between airy and dense, the doughnut lab in Rocco’s Doughnut Company kitchen is comprised of a creative doughnut line meant to convert any person into a doughnut crazed fanatic.
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.
The dead horse hill team pays invisible and tireless attention to detail in the front of the house as they prepare for a busy Saturday night shift to make sophisticated dining feel effortless for their customers. Technology has taken on a crucial role for improving guest services.
With the dawn of a new year came the promise of eight new Worcester restaurants, and counting. Everyone seemed to be embracing one ‘clean living’ trend or another during the month of January. (But, we believe you can enjoy everything in moderation.)