Last year, we had so much fun making gingerbread houses at the Langham Hotel in Boston. Led by pastry chef Kerry Levesque, children design their own houses while also indulging in a candy and hot chocolate bar and maybe even get a chance to see the big man himself!

When you walk in you are greeted by a table filled with candy, but don’t worry, all the candy that you will need to decorate is already at your station inside the ballroom!

I love that the houses are assembled for you before you get to the event, so when you get there, all you have to worry about is decorating! Pastry chefs are walking around the entire time to help you with piping or float some design ideas your way! Need extra licorice, just ask! At $170 per house, this is not an inexpensive ticket, but the service is top notch, and it includes admission for two children as well as a limited edition Paddington diner set as a token of your special day. They have two seatings, one at 11am and one at 3pm. Children under the age of 2 are complimentary. If you are looking for a VIP experience, this is your best bet. We highly recommend! Tickets can be found on Eventbrite. More information can be found on the Langham Hotels website.

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Did you know that there’s a restaurant in Boston that has over 15 kinds of dipping sauces for French fries? Oh yes people, Saus has flavors like “Saturday Night Chive” with fresh chives and sour cream, “Cheddar Duvel” with sharp and mild cheddar and Duvel ale (served warm), and “Ole Chipotle” with chipotle in adobo, lime juice, cilantro and house made mayo. Any restaurant that designs its menu around French fries is AOK in my book! I camp out early to be the first one in and grab a table close to the counter. Tight quarters in here, but most people are taking out.

They do have other things here besides French fries – we tried the wild mushroom grilled cheese! The sandwich is made on stone ground whole wheat bread, with confit wild mushrooms, sharp cheddar and blue cheese vinaigrette. ($8.50) It’s vegetarian and you can truffle your mushrooms for just a dollar more. Grown up grilled cheeses are the best! We also have the Brussels sprouts ($5), which come shredded and topped with blue cheese vinaigrette.

Of course we add on some bacon because…well…bacon makes everything better.

We were really here to try out the poutine (it’s so hard to find good poutine), which is hand cut fries topped with cheese curds and housemade gravy. You can get it in any number of ways: two sizes, regular ($6.75), big ($8.50), and you can add on extra toppings like a deep fried egg ($1.50), bacon bits ($1.50), truffled mushrooms ($3), pork belly ($3) or bacon n’ stout braised beef ($3).  We had ours with bacon, because, well…like I said before, bacon makes everything better. Loved the flavors and what was great was that it wasn’t soggy. Poutine can go wrong in so many ways, and this one was pretty darn delicious.

And as if this much food doesn’t make your stomach hurt just looking at it, we added on a side of fries, just to taste some of their delicious dipping saus. The vampire slayer, made with roasted garlic, roasted garlic oil and house made mayo was a crowd pleaser. Plus, if both parties are eating garlic, you cancel each other out! The Saturday Night Chive was also tasty, made with fresh chives and sour cream. Check out their website for a full list of options.

You order at the counter and they call you when your order is ready. Casual dining, friendly service.

Saus

33 Union Street, Boston, MA

http://www.sausboston.com/

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With the first day of winter this week and today being Christmas, I thought that this would be the perfect time to tell you about the Taj Boston‘s Fireplace suites. With the cold weather just around the corner, here’s the scoop on the coziest spot in town. The iconic hotel, located in the Back Bay, has 42 suites with wood burning fireplaces. The suites come with their own FIREPLACE BUTLER. Yup, you read that right. My only problem is that I’d probably just want to take the butler home (even though I don’t have a fire place – wait, scratch that, I’d just never leave the suite!)  Guests can choose from the following 4 types of wood:

• Birch Wood:Birch produces a strong heat and burns quickly, creating a warm and cozy interlude before an evening’s entertainment on the town
• Cherry Wood:Fragrant and slow burning, the glowing colors from this fire will enhance your in-room dining experience
• Oak Wood:A lightly scented, long-burning wood, oak produces a comforting, cozy warmth for a long winter’s night. It produces a comforting, cozy warmth and ambiance for a long winter’s night
• Maple Wood:The sweet aroma of maple will fill the room with the ambiance of a country inn. It evokes the essence of a New England winter in the heart of Boston

In addition to the Fireplace Suites, the Taj offers Fireside desserts and cocktails in the bar right off the lobby. Pastry Chef Robert Alger has crafted a variety of sweets to please any palette. Shown above is the Taj dark chocolate cake – a composed cake of Valrhona Dulcey chocolate soufflé, coffee mousse and chocolate mirror glaze with vanilla anglaise and crunch coffee ice cream.

The Taj’s cheese plate was simple and yet satisfying.

House dipped chocolate strawberries served over a cloud of white chocolate shavings.

Warm caramel chocolate bread pudding – cinnamon custard baked with croissants and milk chocolate with caramel and vanilla sauce.

Homemade toasted s’mores – chocolate graham cookie filled with chocolate ganache and house made marshmallow, served with chocolate sauce.

The Fireside cocktail list includes beverages such as: The Classic – half bottle of Perrier Jouët Champagne, Dark Velvet – glass of Courvoisier VSOP Cognac, Maison Rouge – glass or bottle of 2008 Pinot Noir, Cuvaison, Napa, CA, and the Slainte – Hot Toddy with a warm blend of whisley, lemon, cloves, cinnamon and the Taj’s own roof top honey.

A non alcoholic option is the Starry night – hot chocolate with marshmallow and chocolate shavings (oh and that fresh made whipped cream is heavenly!).

The suites are elegantly decorated with classic furnishings and 42 inch flat screen cvs, there’s even complimentary wifi.

While guests relax in their rooms and cuddle up next to the fire, they can choose to make their own s’mores!! I can personally vouch for the coziness of these suites and there is nothing better than the smell of a wood burning fire! The Taj is currently offering a Suite Celebrations promotion: when guests book one night at the best available rate they can delight in an additional evening at 50% off in addition to a complimentary breakfast for two in the award winning Taj Café. The promotion is good from now until April 2016, so you’ve got plenty of excuses to take a city stay-cation and check out the suites.

As you can see, the suites have an amazing view of the swan boats, the city skyline and the Boston Common, even on a foggy day – the city looks amazing!

Wishing you and yours a very happy holiday season! What are your favorite holiday traditions? Maybe you can start a new traditional and indulge in a suite at the Taj every year!

Disclaimer: I was invited as a guest to view the Fireplace Suite and sample the above desserts. All opinions are my own.

Taj Boston

15 Arlington Street, Boston, MA

Check out their website here.

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The first pairing while we are getting to know our fellow classmates is a ricotta fresca, a young cow’s milk cheese from New York. It’s served on toast a few different ways,

The ricotta is paired with a NV Jaume Serra “cristalino” cava rose brut that is from Penedes in Southern Spain. It’s light and crisp – perfect for summer.

While pairing our wine and cheese, we also have focaccia bread and olives.

The wines of the evening, in order from left to right:

2012 Chateau de la Chesnaie Muscadet (Sevre en Maine, Loire Valley, northwest France) Muscadet is a white grape and the flavor of the wine is dry and strong.

2013 Berger Gruner Veltliner (Gedersdorf, eastern Austria) This wine was a bit zippy with a light body.

2012 Talbott “Kali Hart” Pinot Noir (Monterey, northern California)

2010 Destino “Cruzados” Tempranillo Syrah (La Mancha, south central Spain)

2011 Chateau Roc de Segur (Lanerrouet, Bordeaux, western France)

We tried the wines by themselves, and then with the cheese to see how the flavors changed.

(Starting at 12 o’clock and going clockwise)

Bucheron Chevre a goat’s milk cheese from the Loire Valley, northern France

Three year old gouda a cow’s milk cheese, Gouda, southern Holland

Brie paturages Comtois a cow’s milk cheese from Franche Comte, central France

Manchego a cow and sheep’s milk cheese from La Mancha, south central Spain

(not pictured) Great Hill Blue, a cow’s milk blue from Marion, MA

Jonathon Alsop is the founder and executive director of Boston Wine School. I admit, I don’t know anything about wine, just what I like and what I don’t like. Jonathon makes trying wine and learning about wine very approachable. We learned as a group, sharing what flavors we tasted and what we liked and didn’t like. We learned the 7 S’s of wine tasting: see, sniff, swirl, smell, sip, swish, and spit.

The chalkboard gave students a little cheat sheet on wines.

After we tried the wines and cheeses we all sat down to dinner, provided by Bottega Fiorentina in Coolidge Corner in Brookline. We had Pollo Cristina, a chicken and sage dish baked in wine; spinaci all Fiorentina, a baked spinach dish with mushrooms and Timballo a baked pasta with eggplant. Dinner was served with a 2013 Le Piera Pinto Grigio from Veneto in northeast Italy and a 2009 Selvapaina Chianti Rufina from Rufina, Tuscany in central Italy.

Bottega Fiorentina is a small restaurant in Brookline known for thei “fast fine food”.  They have pasta dishes as well as made to order sandwiches. Part market, part restaurant, Bottega Fiorentina has been a neighborhood staple since 1994.

Boston Wine School

1354 Commonwealth Avenue, Boston, MA

www.bostonwineschool.com

Bottega Fiorentina

313 Harvard Street, Brookline, MA

http://www.bottegabrookline.com/

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Thanks to Amstel Light for sponsoring the event! (Photo courtesy of Edelman PR)

I attended the event as media, and have to say that the event went very smoothly. I arrived a bit early-sometimes getting to this part of town takes 40 minutes from Back Bay, sometimes it takes 10. Plus, you should always get there a few minutes early to get to the head of the line.

This was the line at 7pm.

VIP’s arrived at 6pm for an early preview and to vote on the home griller finalists.

The competition was held outdoors,  but inside they had fun things like a ping pong table and a photo booth.

Infiniti was also at the event showing off their line of cars.

Infiniti also had a cool lounge set up with recliners.

Joe’s American Bar & Grill

All American BBQ Bacon Cheddar Burger by David Forbes: Fresh ground chuck, bbq basted, crispy pork belly, two year aged Vermont cheddar and maple Cajun bacon jam served on a griddled poppy bun served with house cured pickles.

So we started the night off with Joe’s Bar and Grill. David Forbes, the executive chef, was out there shaking hands and chatting up event goers. At these events, you want to try all the burgers, so it’s good to bring a guest (I did) and we shared the slider (less waste!). The burger was cooked medium, just the way I like it. I love the flavor of the meat and the presentation of the burger. The Cajun bacon jam had a nice kick to it and loved the bun (which for me is half the battle with the burger). Great way to kick off the night!

5 Napkin Burger

5 Napkin Burger by Andy D’Amico: Ground beef topped with gruyere cheese, caramelized onions and rosemary aioli.

The burger was a little on the sweeter side, and I love me some caramelized onions. When I go to 5 Napkin I tend not to get the 5N sauce on my burgers, I’m just not a real fan of mayo. That being said, it takes them 12 hours to make this aioli in house. Really enjoyed the pickles.

The Fireplace

The Fireplace Burger by Jim Solomon: Shelburne Farms (VT) Cheddar stuffed grass-fed burger with thick cut bacon, caramelized onion, lettuce, tomato and house brined dill pickle on a homemade English muffin

There are so many things that I love about this burger just from the description. I love Shelburne cheddar, we go up to VT all the time and I always bring some home. Bacon, caramelized onions, um yeah! And my all time favorite way to have burgers is on an English muffin. I loved the texture that the roll brought and the taste of the meat – it really stood out. I wasn’t a fan of the lettuce spine, I would have preferred something a bit more leafy. Good burger – and nice touch with the American Flag!

Smith & Wollensky

Cajun Gorgonzola Burger by Matt King: Prime beef, Cajun seasoning, melted gorgonzola, arugula and red onion marmalade.

Steak knife pick? Love it. So cute. There was a really nice kick to the burger from the Cajun seasoning. They grilled the roll, which I really liked. There was good meat to bun ratio, which is really important. And the red onion marmalade was certainly tasty. I’m not a big gorgonzola fan, so that part was a miss for me.

Trade is top on my go to list. I’m slowly working my way down what seems to be an endless list. I love their booth, it’s well presented, and the gentleman working the booth is professional and friendly – nice work there!

Oh Trade, you had me at Macaron! So they have sliders and they have macarons that look like sliders. Chocolate with raspberry jam and basil – an interesting combination, I like it!

Trade

TRADE Burger by Andrew Hebert: All natural ground beef with pancetta, Vermont cheddar, grilled onions, homemade pickles, lettuce, and tomato on Iggy’s brioche bun.

This was my second favorite of the night. I love the presentation, clean and simple and classic. I have to admit I ate a whole one myself, didn’t share this one, it was too good.

Cafeteria Boston

The Lamb Burger by Antonio Perez: Ground lamb, tzatziki, kalamata olives, tomatoes, lettuce, onions and feta.

The people working the booth certainly convey the vibe that the restaurant has going on. I like that they took a risk and strayed from the classic beef burger. That being said, lamb isn’t my go to meat, and olives aren’t my speed. The tzatziki made it a little runny to eat.

Wahlburgers

OFD (Originally from Dorchester) Burger by Paul Wahlberg: 8 oz. patty with bacon, Swiss cheese, sautéed mushrooms and homemade tomato jam on a potato roll.

I like Wahlburgers – they have a good thing going on and it speaks to your Boston pride. Loved the bun, and I’m a sucker for anything mushroom. Again, a simple burger (in a different way than Trade), but good flavors.

And check out chef Paul holding it down!

This is about 35 minutes into the event, pretty crowded, but surprisingly there isn’t more than a 5 minute wait for burgers, if there was even a wait at all!

BOND

The Whole-Y Cow by Mark Sapienza and Nick Gurski: Northeast Family Farms beef blend of locally raised ground brisket, short rib and chuck, grilled and served on a housemade salted pretzel roll, served with Amstel Wheat braised Vidalia onion, Thistle Hill Tarentaise cheese and housemade mustard.

I dig the presentation of this slider. Like that they added some chips! The bun was really dense and the onions were having a hard time staying on the burger – I wasn’t very lady like while sampling this baby.

The Blue Ox

Sin Burger by Matt O’Neil: USDA prime beef burger, applewood smoked bacon, truffle aioli, tomato, lettuce, brioche bun.

The winner of the competition! Congrats! This is one of the stands that we had to wait at for a burger. I was watching them assemble the burgers, they look serious about their craft. The roll was super buttery and  the meat in the burger was loosly packed. The truffle aioli didn’t turn me off..so that’s saying something right there. This burger was certainly sinful!

Tasty Burger

Slap Yo Mamma! by Brian Reyelt: Our signature patty topped with cheese, fried pickles, jalapenos and BBQ sauce.

I think that I was so mezmerized by the wrapper I forgot to take a photo of the actual burger. Tasty burger was grilling up full size burgers made with fried pickles. The burger had a really nice smokey flavor and they wrapped it this packaging that was a cross between a surgical mask and a diaper. Ha! And “Slap Yo Mamma”?!? You should win based on name alone!

Dillon’s had the best eye candy a fun booth – Paul Bruno and Travis Talbot were grilling corn on the cob, topped with cilantro lime butter, smoked paprika and finished off with a little pecorino. Love the outfits guys!

Gave us a nice break from the burgers. Amstel Light put on the event, it was all you can drink. I wish that the water bottles would have been better spaced between booths – sometimes a girl wants to wash down her burger but doesn’t want to wait in the long beer line.

Ceia Kitchen + Bar

Ceia Signature Kobe Burger by Patrick Soucy: Manchego, serrano, heirloom tomato, paprika aioli and fresh made Farmer’s Reserve ketchup.

This was my #1 pick of the night. I loved every bite of this half a burger – it was tender, flavorful and juicy. Kobe beef, yum; machego cheese, yes please, serrano ham, now you’re just being silly (good). I am still dreaming about the bread! Really nice flavors, well thought out on the perfect combination. Ceia came in third for the night.

Abby Lane

Kobe Beef Sliders by Jason Santos: Smoked onion aioli, pepper jack cheese and shredded lettuce.

It’s a shame to put two kobe burgers next to one another at an event like this. You immediately make a comparison of the burgers. I thought the bun on this one was a bit too buttery. I did like the pickled onions on this burger.

There was live entertainment at the event, as well as a DJ spinning all my favorite songs from the 80’s and early 90’s. It just added to the already amazing evening. The burger lady here really got into the spirit of things!

Foundry on Elm

Foundry Chef’s Burger by Derek Clough: 100% Maine grass fed beef, spicy house bbq, sweet bacon jam, great hill blue cheese, shaved dill pickles and pickled red onions on Iggy’s brioche bun.

I have to admit I took off the blue cheese on this burger (I’m generally not a fan). I liked this burger a lot, the burger was smothered in house made bbq and bacon jam – get out of here. This burger was really hard to eat – you needed both hands. At these events, ladies should bring a bag that goes over there shoulder that they can forget about – leave your cute clutch at home. You need one hand for your beer, with the plate balanced on top all while trying to eat with one hand. The girls working the booth portrayed the feel of Foundry on Elm.

Tommy Doyle’s

The Corky Pig Burger by Andrew McLendon: Named after Porky Pig and County Cork, Ireland, 8 oz. Angus beef topped with an Irish bacon rasher, American bacon, jalapenos, fried onion petals, bleu cheese crumbles, bleu cheese dressing and bacon jam (traditional southern jam made with bacon instead of fruit).

The texture wasn’t right for me on this one. In the UK and Ireland a “rasher” is a slice of bacon. The burger was a little on the heavy side. Bonus points for the bacon jam though.

El Centro

La Poblana by Allan Rodriguez: Imported Mexican ground beef on the grill topped with a fire-roasted Poblano pepper stuffed with a Oaxaca cheese, then topped with grilled onions, bacon, lettuce, tomato, fresh avocado and Chile Poblano mayonnaise with pickled carrots, onions and jalapenos, served on Mexican felera bread.

There was a lot of stuff going on with this burger. Poblano peppers are generally mild, but there was a little kick in this burger – maybe from the jalapenos or the chile poblano mayo. Oaxaca cheese is from Mexico and has a texture like string cheese.

Shake Shack

ShackBurger by Mark Rosati: Freshly ground 100% all-natural Angus beef cheeseburger—no hormones and no antibiotics ever—topped with lettuce, tomato and ShackSauce.

For “fast food” I am always surprised at how bright the veggies are here – both in tonight’s burger and when I go to the restaurant. I like the flavors here, it tastes fresh – the meat has a good flavor and the roll is tasty as well. Shack sauce I can do without, but overall a good burger.

Salvatore’s

The Wicked Stuffed by Chuck Barbato: Black Angus stuffed with fresh mozzarella and raisin, topped with charred sweet onion, grilled smoked pancetta and sriracha mayo.

I liked this in a weird way. It was complex and every bite brought something new to your tastebuds. All about the onion and grilled pancetta. The burger had a good kick to it!

These guys were pretty fun.

(Photo courtesy of Edelman PR)

Boston Burger Company

The Vermonster by Paul Malvone: Maple mayo, sharp cheddar cheese, caramelized granny smith apples, red onions, maple syrup and bacon.

I’ve been to Boston Burger a few times before,  I think people should certainly go check them out at their restaurant – they really think outside the box flavor wise – not sure this showcased their talents. That being said the burger was tasty. Really nice flavors, the richness and warm flavoring of the maple went well with the burger.

A great night all in all. Shout out to my buddies at Boston Pedicab hanging out to give people rides. We just had our company outing wit them, and used most of their fleet, they are super cool people. As we were winding down and getting ready to leave, I felt like I needed to be rolled out of this place I was so full (in a good way). I lapsed into a food coma the minute I got home, euphoric from all the meat I had consumed. The should have places to take naps – testing out 20 burgers really takes a lot out of a gal! Special thanks to Boston Magazine Events for putting on a great show and having me as their guest! Hoping to be fortunate enough to get invited again next year!

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Check out the size of this!! The breakfast sandwich with fried egg (we passed on the bacon or sausage) cheese on toasted bun, served with homefries ($8.50) As you can imagine this was a little awkward to eat, but good none the less.

The restaurant was packed, and even though we had made a reservation, we still had to wait a while for a table. Once at the table, service was a bit spotty – we were left with empty glasses for most of our meal. We felt a little rushed with our meal as the waitress dropped the check before we had even finished our meal. We could take it or leave Cafeteria. The breakfast was good, but we have to ask if it was worth the hassle…

Cafeteria Boston

279a Newbury St Boston, MA 02115

(617) 536-2233

http://www.cafeteriaboston.com/home1.php

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Cinquecentro took over the old space that Rocca once occupied. Located in the South End, at 500 Harrison Street, Cinquecentro translates into 500 in Italian. Here’s why this is one of the best spots in the South End, it has a huge free parking lot next door. Everything here is bold and makes a statement, and at the same time is very simple and straight forward – from the decor to the food.

We of course drove over, the day was sunny but it was drizzling. If you had been to Rocca, there used to be two floors of seating. At Cinquecentro you walk up the staircase to the upper lever, the only level, of seating. We are one of the only tables sat when we arrive. There was a lively bar scene – and somehow we managed to be seated around the corner at the end of the bar. Not quite sure if the hostess put thought into the seating plan that night.

The menu does change, we were on a fairly new cycle of the menu.

Interesting crowd at the bar, somewhat of an older demographic.

Loving the decor of this place and the floor to ceiling windows. AS you can see, in our corner, we had another table sat at the table right next to us while the rest of the row was empty!

We had a small plate for an appetizer. Pecorino, Sopresatta, and Prociutto ($15). We ate this with some of the hearty bread from our breadbasket – yum!

I loved the presentation of the bavette steak. The tagliata all griglia was $24.95

As a pasta gal I can never decide what I want, so I went with half orders of two pastas. I should have gone with a full serving of the bolognese. The pasta was so light to counter the hearty sauce of veal, pork and pancetta. Very well may be one of my top 5 bolognese dishes I’ve had – the flavors melded together quite well and the sauce just melted on your tongue. ($9.75)

The gnocchi with olives and rabbit in a slightly citrus flavored sauce ($9.75) was tasty, but I wasn’t in love with the way the flavors melded together.

We had the tiramisu ($7.50) for dessert. It was a mixed bag for us, some parts were dry and some were soaked. The flavors were intense despite the desserts light and airy texture. Service was good, average, nothing super memorable.

Cinquecentro

500 Harrison Ave

Boston MA 02118

http://www.cinquecentoboston.com

or visit one of the sister properties: Aquitane, Gaslight, Metropolis Cafe, Union Bar and Grill.

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Uhh..Bacon Fried Rice. Hot Damn!! Drop a poached egg…one word. Heaven.

And just for fun, let’s talk about some cheddar fitters – smoked VT cheddar, local scallions and house made sriracha aioli. Three is just the right amount. Love everything that Mei Mei has been throwing at me. Was super bummed when we missed the day they had the Frito pie on 5/22 Hope they bring it back!

http://meimeiboston.com/

Check out their daily menu here: http://meimeiboston.tumblr.com/

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Bully Boy  is a small batch distillery owned by two brothers Will an Dave Willis. Bully Boy’s name pays homage to a favorite farm workhorse.

We grabbed a Groupon for a tour of the distillery in Boston ($35 for a tour for 4). The warehouse is kind of in the middle of nowhere, we had a hard time trying to find it, never mind that we were running super late. We make it in time for the tail end of the tour and the most important part of the tour, the tasting.

We managed to score some cool pictures – this baby cost upwards of $20K!

This place is a family run business. Will and Dave’s mom comes in and helps with the labeling and the “intern” giving the tour was their next door neighbor in their home town. Talk about an awesome way to get college credit!

We sampled the vodka, white whiskey, straight whiskey and the white rum -all straight up, no mixers here. Check out their website for great recipe ideas: http://www.bullyboydistillers.com/bully-boy-recipes.html

Bully Boy Distillers
35 Cedric Street
Boston, MA
(617) 442-6000

http://www.bullyboydistillers.com
info@bullyboydistillers.com

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I have been stalking trying to find the Frozen Hoagies truck for some time now.  They set up shop in the evenings in Copley, but either they have been off the street or I have been too busy to get down there. So I finally made it home early enough to jump in the car and head down to Cleveland Circle. It was a warm night and I was expecting lines forever – but surprisingly, there was no line!

Really nice guy in the truck – he let me know that they have a new truck in the works and it should be out on the streets soon! Each day they have different cookies and ice cream available to mix and match your own ice cream sandwich. You can have two sizes, a slider and a full size option (3 scoops of ice cream).

Starved, I picked up 2 ice cream sandwiches (don’t worry, they weren’t just for me) and instantly regret my choice because there is SO much ice cream. I underestimated what three scoops of ice cream looked like….I’d like to see the person who can open their mouth that wide to be able to eat this as a sandwich! I picked the nutella cookies with the razzle dazzle ice cream (vanilla ice cream with raspberry swirl and raspberry truffle pieces). The cookies are all home made and the ice cream is hand scooped to order.

And for the second sandwich I went with the chocolate chip cookie and the chocolate chip ice cream. The ice cream comes from Chilly Cow in Arlington. After I go these home, we dug into them with spoons. Really tasty, and a great deal for $6. Looking forward to seeing them around this summer!

Frozen Hoagies

http://www.frozenhoagies.com/

https://www.facebook.com/frozenhoagies

https://twitter.com/FrozenHoagies

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