Author: Matt Robinson

THE GIVING TREES

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It’s Fall in New England and that means cider season- which for me means checking in with my friends at Champlain Orchards in VT.

And while I love their Mac & Maple and Farmstead ciders all year and their seasonal sippers like Honeycrisp and the recently-released Tuscan Blue are always worth waiting for (as is their forthcoming batch of ice cider!). In addition to their more traditional ciders, Chaplain also offers such creative creations as the local honey-tinged Larrabee, the ginger tea-infused Calyx, the Sangria-cider mash-up known as Sidria, and their amazing cider syrup. Despite all the delicious gifts they offer, however, what I love most about Champlain is how much they give to others!

In addition to partnering with other purveyors whose products they pack into their plentiful gift boxes, Champlain recently kicked off a new program that will have them giving more of their own bounty to people in need.

Through their new Cider for Good program, Champlain will donate ¼-pound of apples to area food banks for each four-pack of cider they sell. As they grow over 175 different fruit varieties, this program will not only bring nutrition to thousands but also educate many about the wide range of local bounty that is available in our region. And as the program will be hosted in New England, New Jersey, and Delaware, it will hopefully bring Champlain’s delicious drinks and other treats and their generosity to people far and wide.

While I do not need any more reason to enjoy Champlain Orchard ciders that than delicious taste and the good feeling of knowing they are ecologically responsible, to also know that they are helping others makes even the dry ciders that much sweeter!

“…PASS THE BEER NUTS!”

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While the Boston Beer Company continues to strain at the definition of “microbrewery” as they continue to release more delicious varieties of beer to go with almost any food or event, it is good to know that another beer-loving company has begun to create foods that go perfectly with their beers.

Created by a pair of North Carolina women, Sippin Snax Gourmet Bar Snacks offers a collection of nuts, pretzels, and other sweet and savory snacks that go well not only with Sam Adams but with any other beverage…or just on their own!

Originally known as Hops + Nuts, the recently-revived sipper-savvy snack suppliers offer craft peanuts topped with beer salt, lager-lovin’ lime essence, “savree” aromatic herbs, or cocoa, espresso, and porter beer and also a flavor-bursting bar mix that features peppery peanuts, honey sweet sesame sticks, and piquant pretzels that will surely have you asking for more snacks and drinks to wash them down. For those who prefer other adult beverages, Sippin Snax has wine-washed nuts that pair perfectly with a Pinot or Merlot.

While this new set of snacks is sure to stir up fans fast, the original Hops + Nuts products are reliably delicious as well and include beer-flavored pretzels and peanuts that are topped with hot peppers and others that are meant to be paired with IPAs.

Perhaps the most notable pairing of all, however, is the one that Sippin Snax made with Sam Adams as part of the Brewing the American Dream entrepreneur showcase – Samuel Adams Boston Lager Craft Peanuts. Not only do they go great with Sam’s legendary brews, but the hand-crafted seasoning also mics the flavors of the original craft beer and can help that Boston Beer signature sudser shine in a bottle or a stein.

It’s so brilliant- it’s nutty!

SMART-TEA PANTS

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Growing up in Vermont, Sara Stender Delaney was used to a pretty bucolic life.

So when she traveled to Rwanda after the infamous genocide, she was struck by how different (and awful) life could be and dedicated herself to helping.

After creating an organization called Africa Healing Exchange to help the people recover their proud heritage and sense of self, Sara looked for a way to help the people economically as well.

Having given up alcohol years before and realizing the benefits this life choice had brought her, Sara combined the pure mountain water of her native Vermont with the sun-kissed teas of Africa to create Sarilla,– a fermented tea that not only eschews alcohol, but puts in its place organic Hibiscus, Rooibos, Honeybush, Tulsi Holy Basil, Lemongrass, Chamomile, and all the other nutritious and healthful ingredients that make tea so good and good for you!

As I have been a fan for years, I was thrilled when Sara sent a few extra cases for my recent interview with Jordan Rich at the Needham Library. They were all a big hit and I am sure that even more people have been enjoying them since.

As she wants to reach as many people as she can with her tea so they can help the people who help make them, Sarilla comes in a variety of forms that range from loose-leaf teas and single-serving cans to five-gallon kegs and also in a variety of flavors and forms so that everyone can enjoy and benefit. As she has no problem inviting retailers to use her tea as a private label brand, Sarilla has become a secret hit at a wide range of venues, including many breweries where it works well for the designated drivers and those who, like Sara, want to focus on their own missions with open eyes and a satisfied stomach. No matter which flavor you try or where and how you get it, sipping Sarilla is an easy way to help yourself and others.       

P!NG-ING LOWELL AGAIN

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A few weeks ago, I sang the praises of the delicious plant-based donuts from Planted Donuts which has roots in my ancestral hometown of Lowell, MA.

Today, I want to ping another Lowell legend in the making – p!ng Coffee.

While coffee takeout is nothing new and is a necessary stop along many people’s routes, p!ng represents a revolution in the rolling refreshment realm in that it is automated and autonomous and minimizes wait times while the assuring accuracy for every order!

And with a menu that already includes not just customized locally-sourced coffees but also lattes, teas, energy drinks, organic options and more (all of which are priced around $3-5 and many of which can be further customized with extra syrup, shots, and other flavorful faves), there will surely be demand for this new pioneering concept!

Using p!ng’s proprietary process, guests place their order ahead of time via the p!ng  app and then simply drive past the preparation pod to pick up their personal piece of percolated perfection. p!ng even uses advanced AI to measure the window height of the user’s car so even the hand-off is perfect and spill-proof (ignoring human error, of course!)

Created by a dynamic duo of Boston-based entrepreneurs that combines Veteran know-how, women’s intuition, and expertise in customer experience and robotics, p!ng is now open at 10 Technology Drive in Lowell and is already looking to expand!

So next time you need a drink made right and right quick, be sure to listen for the newest sound in beverage service- p!ng!

SUPPORTING THE SUPPORTERS

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I have raved about the progressive programs offered at the New England Culinary Arts Training (NECAT) and recently had the privilege of returning to their main facility to share delicious food and encouraging stories with their students and staff.

In honor of their many Caribbean-born students, the menu included intriguing inspirations from The Dominican Republic, Haiti, and other proud nations. And while the plantains and Chef Chris Faison’s award-winning Jerk sauce were impressive, nothing can compare with the stories the students and staff shared.

NECAT has taken hundreds of new immigrants as well as people who are involved with the criminal justice system from lives of desperation and pain to ones filled with opportunity and triumph and many of their alumni now serve in some of our favorite restaurants!

During the delicious dinner, Chef Niurka LeBron recalled how she went from living in a woman’s re-entry home to serving at some of Boston’s finest restaurants during a rousing fundraising speech that combined fiscal logic with religious fervor. And when Instructor Michelene Desmoreau was presented with an official citation from Her Excellency Maura Healey (which will surely look nice when she opens her own restaurant in Quincy next month), the ovation lasted for many minutes!

As these are just a few of the incredible people and stories I encountered at NECAT, I urge people to go to www.ne-cat.org and learn more about this life-saving and life-affirming program. Especially as I also work with the incarcerated and with students who have faced significant challenges in life, I know what good can come from a bit of support and respect and the folks at NECAT deserve both!

IRISH EXPANSION

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Many moons ago, I raved about The Dubliner – a genuine Irish eatery in Government Center that is owned by an authentic Irish restaurateur named Oran McGonagle.

After winning umpteen awards for his unapologetic Irishness and spending a million dollars on upgrades to the space, McGonagle is expanding his Emerald Isle empire with the eponymous McGonagle’s at 367 Neponset Avenue in Dorchester.

From standard favorites as Shepard’s pie, award-winning seafood chowder, and hand-battered fish and hand-cut chips, to Chef Aidan McGee’s astoundingly authentic Irish roast lunch on Sundays and an Asian-inspired “spiced bag,” as well as wood oven-baked pizzas inspired by McGonagle’s brother’s famous Mani Pizza in Ireland, the new location is setting up to be another ideal place for solo suppers and social celebrations. And with their exclusive Irish-standard separately-chilled beer lines found nowhere west of Dublin and their own whiskey club where members are granted private drink lockers for their favorite drams, the talented bar team at McGonagle’s will help guarantee your Guinness (and your meal) is filled with Craic.

In addition to great food and drink, McGonagle’s will also offer music from local and national artists and real football, Gaelic sports, and rugby on a pair of 20-foot projection screens.

Boston is known for its above-the-bar Irish culture and flavor. Now that bar has been raised again by a man and a place called McGonagle.

PORTER PARLOR

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I’ve had a lot of action in Cambridge Porter Square lately!

I’m selling my book about the Ivy league at Dudley Café (a great place in Cambridge and Boston that is run by my friends at Shanti, which is still one of my favorite restaurants in the area!) and am looking forward to returning to the Lizard Lounge on October 30 to see some of Boston’s best jam with my friend Shaun Wortis as part of his legendary pre-Halloween hootenanny.

In another piece of exciting news, mixologist-turned-restaurateur Rebekah Barr recently opened Margeaux Supper Parlor in the Porter Square Hotel!

Combining New England’s freshest with the South’s finest (along with the beverages that have already made Barr famous), Margeaux will meld recipes and flavors from Barr’s homes in New Hampshire and New Orleans in curated collections that land somewhere between tapas and main plates so everyone can taste everything while focusing on their own favorites.
From shrimp and Boursin grits and deviled eggs with fried Maine oysters to maple Bourbon-glazed steak tips and grilled smoked pork chop with Gruyere mac & cheese, Chef Julian Alzate (who trained under Jacky Robert at Ma Maison) will offer flavorful flair that will surely satisfy every taste.

In addition to Barr’s bespoke beverages, such as Mexican Old Fashioned tipped with barbecue sauce, a martini made with tequila, cherry, warm amaretto, and a sparkling wine chaser on the side, Wine Director Brandon Farrell will bring his expertise from the well-named Brilliant Wine Co. and well-heeled Eastern Yacht Club to add California flair to the New England and Southern fare.

Whether you have ties to Harvard or Lesley or just want great food in a fun atmosphere, this new Porter Parlor is the place to park it.

A DELICIOUS PLACE TO HOWL

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It’s the end of October, which means only one thing- it’s time for the Mardi Gras-themed Pumpkin Bash at the Lizard Lounge in Cambridge!

Backed by the legendary Vudu Krewe, long-time music scene stalwart Shaun “Wolf” Wortis will jam along with other local legends at a charity-minded, costume-optional hootenanny that is sure to be a great take!

If you want to make it an EXTRA great night, reserve a table upstairs at Cambridge Common.

Combining upscale pub food with international flair and one of the best beer and drink lists around, the Common is a great place to grab a bite before a show or during a game or to meet and make friends while reading books about the Ivy League (Might I suggest lionstigersbulldogs.com?).

The Common is known for such amazing apps as fried pickles and pretzel bites, for their brunch favorite French toast sticks, and for offering both buffalo wings and tofu strips so even those who eschew meet can get in on the tasty fun! They also offer great beef and veggie burgers that call out to be combined with their award-winning sweet potato fries and a grilled cheese and tomato soup combo that is just right for this time of year. Their mac & cheese is rich and gooey and their fajitas sizzle with south of the border sabor. They even have healthy and flavor-packed bowls with everything from chicken to salmon to tofu!

To toast Wolf for his latest musical triumph, try a Barewolf Launchpad McQuack Red Ale, a Charles River Porter, or any of the other rare and special edition brews that the Common regularly rotates into their arsenal. On the way down to the show, see if you can find a review I wrote at the Lounge over 20 years ago. I will be there waiting!

FROM ‘PIET’-O TO KETO

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I was recently diagnosed with a genetic heart condition and am now looking down the barrel of some invasive procedures.

Fortunately (or perhaps not), I have a number of knowledgeable friends who had similar situations and are offering me sound advice as to how to deal with my heart health effectively.

Many of them have been recommending trying a ketogenic diet and one – famed local ceramic artist and chef Simona Alexandrov – has offered me a copy of her wonderful book, Keto Kitchen Renaissance: Transforming family traditions to unlock vibrant health.

In this well-researched and lovingly-prepared culinary memoir, Alexandrov explains what keto is and the many good things it can do for you and then offers tasty tips on kitchen and food prep that will make it easy for anyone to transition to this promising proclivity. Along the way, she not only introduces readers to some of the favorite meals she has prepared but also the favorite people for whom she prepared them, adding an even more personal and emotional touch to her well-reasoned recommendations. Though Simona is not a licensed nutritionist, her personal story of transformation and the evidence garnered from her familial test subjects are convincing. And even if losing weight or improving your heart and mental health are not your goals (huh?!), the recipes (which range from Simona’s signature salad dressing to kelp noodles, meatballs, soups, and sushi, to keto crackers, cookies, and candies, as well as selections from what she calls the House of Laughter – are plain and simply delicious and, with Simona’s help, easy to make and enjoy!

FRE TO INDULGE

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While I started my writing career as a music critic, as I got older and less able to function after staying for the last encore, I started to review dinner and the opening act, which eventually led me to my focus on food.

Another change has been the amount of alcohol I can handle.

Fortunately, I have found suitable substitutions like Sober Carpenter ciders, non-alcoholic beers from Partake and hop-infused beverages from HOP WTR, and wines from Fre (that’s “free” but with only one “e,” as the other was apparently removed with the alcohol).

Using a revolutionary centrifuge technology, Fre removes the alcohol from fully-fermented wine. In the process, a lot of the calories drop out too, making it even easier to enjoy multiple glasses. And as they offer such popular varietals as cabernet, chardonnay, merlot, rosé, sauvignon blanc, and even blends, there are multiple reasons to do so!

While you still need to acknowledge that you are of legal drinking age when you visit frewines.com (as it technically has less than .5% alcohol in it, which is the same as in most kombucha), once you are there, it is easy to find out more about their wines and to find your next favorite. In addition to a link to their Napa-born Luminara line, the site also has recipes by Liquid Muse founder Natalie Bovis-Nelsen and seasonal suggestions for celebrations that give you more reasons to enjoy. As I have been taking my book on the Ivy League and my author interview series to various venues, Fre is great because most bookstores, libraries and senior center allow it and my guests love it!

You will too!