Author: Matt Robinson

WHAT ARE THESE BOOTS MADE FOR?

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In Boston, there are many signs of Spring. 

People training for the Marathon.

Spring Training in Florida.

And the Walk for Hunger.

This year, I can’t predict who will win the big race and where the Sox will place, but I can tell you for sure that, on May 4, thousands of people will gather to walk three miles starting at Boston Common to raise funds and awareness for Project Bread.

Over the past 56 years, the Walk has raised millions and hopes to raise over $1 million this year alone to support Project Bread and its affiliates as they strive to stave off food insecurity in Massachusetts and to allow every citizen to enjoy healthy meals.

And it’s never been easier to be involved!

Walkers can form teams or are welcome to come alone and contribute to the community of caring. 

If you are already involved in another food-sharing organization (like I am with TheWishDishProject.com), you can participate in Project Bread’s co-fundraising program, The Commonwealth. 

If downtown Boston is not convenient for you, you can set up an alternate route in your neighborhood or anywhere you like to walk with the Walk Your Own Way program.

Even if you can’t walk, you can donate to Project Bread or become involved in other ways by visiting  projectbread.org/walk.

Spring is a time of renewal and growth. Make the Walk for Hunger part of your annual ritual to help others grow and renew as well.

KACEY LIKES IT!

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As I was recently diagnosed with atrial fibrillation, I am more aware of what I put in my body than ever.

And as much as I loved talking about and trying it, coffee has been pushed to the back seat of my diet for the time being.

Fortunately, I have found many alternatives, including Fig Brew, FourSigmatic mushroom-based brews, and Sun Chlorella’s green powder.

Though it admittedly may not look all that tempting, Sun Chlorella’s DYNO-Mill-pulverized powder mixes easily into drinks and does not overpower with its taste. And when I think about the power it is giving me energetically and how it is also supporting my muscles, immune system, and gut health, it is totally worth it!

As if I needed more reasons to enjoy Sun Chlorella powder, one of my fave musicians, Kacey Musgraves,  recently released a signature smoothie through California’s legendary Erewhon markets that features Sun Chlorella powder and is donating proceeds to support victims of the recent fires through the Altadena Girls charity.

If you cannot make it to the trendy grocery chain, Kasey’s Deeper Wellness smoothie can be made at home or anywhere you are with such easy-to-find ingredients as Lion’s Mane mushrooms, vanilla, spinach, the protein powder of your choice, and, of course, Sun Chlorella, and you can support the cause by going to www.pledge.to/altadena-girls or @altadenagirls on Instagram.

If smoothies aren’t your thing, Sun Chlorella also offers a line of Chlorella-infused Udon noodles that pack all of their nutrition and flavor into cups of boiling water!

For more information on the deep green superfood, go to www.sunchlorellausa.com.

THAI AND SPICY

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Just when you thought it was safe to overlook locally-made hot sauces and spicy condiments, our friends at The Spicy Sharkhttp://www.thespicyshark.com are back with Blacktip Widow Hot Sauce!

As its name might suggest, Blacktip Widow is the latest addition to Spicy Shark’s award-winning 6-Fin series of extreme (but extremely delicious and palatable) hot sauces and expands the line into the realm of Thai green curry sauces. Personally researched at dozens of Thai eateries across the country by head Shark Gabe DiSaverio, Blacktip Widow is a vegan and gluten-free blend of coconut milk, lemongrass, and traditional Thai spices with Ghost Pepper, Carolina Reaper, and authentic Thai Birdseye Pepper. Even the name combines Thai tastes by combining the Blacktip Shark and Black Widow spider, both of which are native to Thailand. 

If you want your heat a bit closer to home, then you HAVE to make it to the latest edition of the already world-famous New England Hot Sauce Fest which is already scheduled for July 26, 2025 at the Smuttynose Brewery in Hampton, NH. As always, it is already shaping up to be a gathering of heat-bringers and heat-seekers the likes of which our region has never seen and also a fundraiser for environmental- and shark-friendly causes and groups that has raised thousands in just a few years. In addition to the great selections of spice from all over, as well as great locally-sourced food and = music, this year’s Fest will also feature pepper- and wing-eating contests and other spicy and sweet family-friendly fare and fun!

So whether you want to Thai one on when looking for spice or if you are spiced curious and want a safe and fun place to explore, the Spicy Shark has just the right bite for you!

TURNING OVER NEW LEAVES

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TURNING OVER NEW LEAVES

I recently raved about the renovated and renamed Irish eatery (which is now known as Sweeney’s) at the historic Lenox Hotel http://www.lenoxhotel.comin downtown Boston and wanted to follow up with an update regarding one of the Hotel’s other dining establishments.

City Table was a favorite of hotel guests and visitors alike for years, but now that the Hotel has taken its dining service in-house and handed the reins to Chef Daniel Kenney (who local food fans and visitors may know from his masterful menus at The Liberty Hotel), the lobby restaurant has been renamed Willow & Ivy and, when it reopens in March, will feature a menu that features Kenney’s fresh takes on New England-inspired American cuisine.  

Among the signature dishes at Willow & Ivy are a Maine lobster pie made with Cognac and sweet corn, an orange blossom honey-glazed duck breast with grilled stone fruit and ginger carrots, and a Harissa-rubbed spring lamb chop and loin combo. 

As with Sweeney’s and the recently-renovated and renamed Irving bar, there is also a new cocktail program that combines locally-sourced botanicals and house-made infusions that can be customized for any taste.

As it sits on the corner of Boylston and Exeter in the heart of Back Bay, the Hotel and its restaurants make for perfect stops for locals and visitors alike and the floor-to-ceiling windows framing Willow & Ivy will allow guests to take in all that Boston has to offer while they enjoy gatherings with friends and family or business meetings in the main space or in the private dining room that seats up to 32 guests. True to its name, the main dining room includes a live tree right in the middle, so not only does the space let in the outside it truly brings the outside in!

Whether you are new to Boston, just visiting, or come from Brahmin stock, the Lenox Hotel is always a great place and the new dining options make it even better!

A COOKBOOK THAT WON’T LEAVE YOU FLAT

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I recently had the pleasure of interviewing historian and chef Hélène Piñer for the online publication Jewish Unpacked and, as her latest book is a cookbook and as Passover is coming, I wanted to share it with you all as well!

As a professor of Medieval French and Spanish history, Piñer has become an expert on Sephardic Jews from the Iberian Peninsula. Seeing food as a means to track people and cultures through time and place, she has created a series of books that focus on this ancient population. In addition to such international favorites as shakshuka and shug, the Sephardic Jews also apparently have a heavy hand in the history of the famous food that is highlighted not only at Passover but at every Catholic Mass- matzah!

In Matzah and Flour: Recipes from the History of the Sephardic Jews, Piñer looks at the various forms of flour that have been traditionally used when leavening was not allowed and the delicious and historic creations that have resulted. While the unleavened bread of Passover is the root of the story, Piñer offers recipes that use this simple but complicated cake to make meals that work well at any time of year. In the process, she also explores and engages readers in the deeper meanings of what is traditionally called the “bread of affliction” and how food can be a symbol of freedom and a sustainer of not only the individual but society as well.

In addition to the traditional Passover plates like lechem oni (“poor man’s bread”) and sweet and savory matzah-based recipes, the book also offers such Passover pleasers as unleavened tortillas, empanadas, burnt cheesecake, and Passover shortbread. And while the base of the Iberian-inspired book is matzah, it also offers recipes from other places and for other holidays, such as an Egyptian hummus, orange and raisin donuts, “Jewish” marzipan, and a well-named dish called the bread of the seven heavens. 

Whether you trace your roots back to Spain or the Mayflower, the story of Passover is a universal tale of overcoming oppression and celebrating through food. If you need a guide, I can think of few better than Hélène Piñer and this amazing new book!

www.academicstudiespress.com/

ONLY FOUR CUPS?!

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Passover is coming, and that means it’s a great time to stock up on foods that are made with fewer artificial items- especially things that could do sugar or corn syrup and you can get the sugar version.

While I always stock up on jam and soda, it is also a great time to get introduced (or reintroduced) to kosher wine.  

When wine is kosher for Passover, it means that it is certified kosher for Passover and all year-round, contains no gluten nor any byproducts from grain that has leavened

Kosher wine is made exactly like any other “regular” wine that does not carry a kosher certification. The only differences are: all hands-on operations from the moment the grapes are crushed until the wine is bottled and sealed must be done by a crew of professionally-trained sabbath-observant Jewish workers mandated by the contracted kosher supervision agency. Like any wine, there are kosher wines that are dry, semi-dry, semi-sweet, or sweet and they come from state-of-the-art wineries from all over the world.

As the leading producer of kosher wines and spirits, Royal Wine Corp. knows what makes a great wine and is always looking for and offering some of the best the world has to offer! From domestic delights like Herzog Generation VIII to French faves like a vintage Burgundy fromChâteau Philippe Le Hardi and a Pomerol from Château Le Gay to an Italian Chianti that you just can’t refuse, Royal brings the best of the world to your table, whether you want to enjoy the traditional four cups of the Passover meal or more.

And if you like Israeli wine (as more and more people are!), Royal recently released new and new-old wines from such award-winning wineries as Feldstein, Gros, Naveh, and Yatir – all of which are names you should know if you are any kind of oenophile.

So if you still think sticky and sweet when you think of kosher wine, it is time to emancipate yourself and your taste buds. 

MORE THAN TREADING WATER

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We all know that fish is good for us in so many ways, but in many regions overfishing is tainting the benefits. Also, as the “locally-sourced” and “farm to table” movements continue to grow (as they should), knowing where your food comes from is more important than ever.

Fortunately, our Cape Cod neighbors at Chatham Harvesters are working on solutions that are beneficial to all involved!

As Massachusetts’ only fishermen owned-and-operated cooperative business, the Chatham Harvesters process, pack, cook, and deliver their own catch, encouraging people to not only stop avoiding fish but to try more varieties so the population of each breed can be maintained and sustained. As they only sell to local mongers and restaurants and offer a direct-to-consumer “Fish Share,” they also keep the local bounty local and so support the area economy and our friends and neighbors in the fishing industry. They even put the name and photo of the fisherpeople that brought the fish right on the label so consumers can get to know the sources of their food!

In addition to catching local fish, the Harvesters are also looking to reduce waste and make use of the entire fish by offering their own value-added products, like a monkfish burger product that they plan to release in March.

In late March, they are also planning a special “Sip o’ Science” event at Aquatic Brewery in Falmouth where guests will be invited to learn more about the Harvesters’ eco- and econo-friendly practices while enjoying local fare and local beer.

As if all that local support were not enough, the Harvesters have been working for over a year with their friends and neighbors at the Cape Cod Cooperative Extension to feed Cape residents who are dealing with food insecurity while also supporting the local fishermen who make the partnership possible.Fish is apparently good for your brain and the folks at Chatham Harvesters are finding smarter ways to procure and protect our local fish while caring for our oceans and helping educate others about it as well.  

BAKEY’S BIGGER!

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It seems I can’t go too long without checking in with my favorite bakery- Bakey!

In addition to coming up with new flavors of their AMAZING babka all the time and allowing fans to get behind-the-scenes access through their popular baking workshops, Bakey continues to engage new fans in new neighborhoods.

Most recently, the Israeli and Danish-influenced bakery opened in Kendall Square at 238 Main Street in Cambridge. And while this is one of the most restaurant-rich regions around, I am confident that the bakery will be able to establish itself and become a go-to for busy tech workers and fans of delicious baked goods, sandwiches, and other treats. 

As it offers both table service and a busy to-go counter, the newest Bakey is as much of a great stop as its predecessors for anything from a quick and satisfying snack to a full meal to boxes of breads and sandwiches to bring back to the office (where you will surely garner hero status!).

And if you are looking for a fun team-bonding or social event, a class at Bakey’s is always fun and delicious! Be sure to join me on May 7 for a birthday babka baking class or learn how to make their famed challah on April 2.

Whether you live or work in Boston, Brookline, Newton, Cambridge, now you can enjoy the best baked goods around. And if you don’t live or work in any of these places, Bakey’s is worth the trip from anywhere!

Speaking of Bakey, I must mention that the wonderful Jewish baker who used to have their spot in Newton Centre – Galit Grutman – is making hamantaschen for Purim that can be ordered now and picked up at Bill’s Pizza March 9 and 10. Just go to www.galitstreats.com and get your boxes of chocolate nougat, chocolate cookie, or Cinnabon hamantaschen and see why that block of Beacon Street is a baked-good fan’s dream!

A “SPECIAL” BREW

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As I recently hosted an episode of  “Belmont Business Report“ that was produced by Belmont Media Center about Art’s Specialties, I figured it would be appropriate to revisit them for Matt’s Meals as well!

In addition to opening his latest store in Cambridge with more on the way, Art has also been brewing his own coffee in his Maynard location and is making hand-distilled cold brew that is now available at all of is stores.

As is the based with so much of what Art does, he started selling other canned cold brew brands but figured that he could do it better!

Using the family coffee traditions of his Armenian roots, Arts cold brew is rich and refreshing and comes in handy 12-ounce glass bottles that can be enjoyed or their own or used to make your favorite coffee drinks and treats. They go especially well with ice cream from Art’s Creamery as a lower-caffeine and low-acid Affogato or to wash down any of the special culinary treats you pick up at his main stores.

While at Art’s, be sure to peruse his collection of over 100 local and international beers, as well as his shelves of non-alcoholic drinks, international snacks and prepared foods, and, of course, the wide selection of curated olive oils and vinegars and teas and cheeses that first made him famous. 

I find something new and delicious every time I visit and Art is always happy to honor special requests for new products, so even if he does not have exactly what I am looking for, he surely will soon!

Art already has locations in Belmont, Sherburne, Maynard, and Carlisle and is opening Cambridge and Everett, so a visit to Art’s Specialties (and Art’s Creamery) is more convenient from more places and more worth the trip from anywhere else.

See you there and see you on Belmont Media!

STILL FRIENDLY AFTER ALL THESE YEARS

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As Matt’s Meals fans know, I like to talk about what’s new on the restaurant scene, but I would not be a true food reporter if I did not help Friendly’s celebrate 90 years in business.

While many may think of them nostalgically, the Wilbraham, MA-based chain has recently revamped its menu with a combination of old favorites and new flavors, many of which are being offered in ways that are also easy on the wallet.

As part of a nonagenarian comeback, Friendly’s is bringing back one of their most popular offerings – the classic tuna melt.

I spent many a lunch when I was a kid enjoying a Friendly’s tuna melt and a Fribble (with maybe a Jim dandy sundae for dessert!), so it’s great to see this standard fare still going strong!

Friendly’s is also adding some new flavors including a beef tips with mashed potatoes dinner and an entire menu of quesadillas that features a bacon ranch quesadilla and a roasted corn and cheese one that is really great!

Friendly’s has also brought back the famed Happy Ending Dessert meal deal which offers a classic sandwich and one of their famous Happy Ending sundaes for as little as $8.99.

Friendly’s will also be offering a Birthday In a Bag pack, which includes not just ice cream and fixin’s but decorations. And if that weren’t enough, the birthday celebrator can join the Friendly Fun Club online and register to get a free medium sundae on their special day!

Being the first to try the latest hotspot is a thrill, but it’s always great to go back to an old familiar and see how well it still doing. I hope to see everybody at Friendly’s again soon!