Using one of the most advanced fabrication workstations in the world, CounterEdge harnesses digital design technology to forge stone countertops. Proliner digital templating equipment lets technicians capture dimensions and surface points for your countertop space, then create a fully rendered digital template that will be imported into the Fabcenter fabrication workstation. One of only five in the world, the Breton Fabcenter cuts, edges, and polishes each slab of igneous artwork, and can outfit countertops with sink cutouts that can accommodate sinks that spout water or sinks that dispense melted chocolate.
Formaggio is a gourmand's paradise that was named Best Cheese Shop in 2009 by Boston magazine and Best Gourmet Food Shop in 2010 by the Improper Bostonian. Its California mono-varietal extra-virgin olive oil, which you will receive with this Groupon, is cookable, dippable, and nearly sippable. Though Formaggio offers a wide range of imported gourmet spices, pastas, and sauces, the delectable delicatessen is best known for its great cheese wall, which contains hundreds of gourmet artisan cheeses. An in-house belowground cheese cave keeps the entire cheese stock fresh while it is taught to read, write, and count cards. Savor a variety such as Boule de Quercy, a goat's milk cheese topped with a wild raspberry leaf (5 oz. $9.95), or the strong-flavored provolone vernengo ($16.48 per half-pound). Stock and pricing may vary.
Renaissance Framing Gallery revivifies worn art and frames using careful, artisanal restoration techniques. Employ skilled framesmiths to enshrine a memory-encrusted jersey ($250) or diploma ($115), or have them carefully restore an 8"x10" oil painting ($150) or the gold-leaf frame surrounding it ($85 per hour including materials). Before and after photos show how restoration services make the Dark Ages skies brighter, Victorian skin alabastier, and dramatic gilds more dramatically gilt.
James Alexander Wilson, W.M. Wilson, and their brother-in-law George Reynolds traveled from Enniskillen, Ireland in 1884 to establish Wilson Farm. Once settled in Lexington, the trio bought 16 acres of land and rented nearby farmland to start harvesting a variety of produce. Since then, their farm has been passed down through the generations and undergone a number of expansions, with a farm stand built in 1952 and an 8,500-square-foot barn and 37,000-square-foot greenhouse built in 1996 by the most recent proprietors, Scott and Didi Wilson.
Today, the farm harvests more than 125 crops year-round, which range from rhubarb to fresh peaches, and it also carries farm-fresh milk and eggs, freshly caught fish, and homemade baked goods. The garden center and open-air nursery flourish with flowers as fresh as a newborn in parachute pants, as well as vegetable starters and spring bulbs, planting containers, and fertilizers.