Author: Matt Robinson

BACK TO BATI (AGAIN AND AGAIN…)

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I was recently in Harvard Square having lunch and promoting my book on the glory days of the Ivy League at Dudley Café when owner Solmon Chowdhury told me that he had recently opened yet another new eating establishment at Hub Hall near the TD Garden in Boston.

As I’ve been such a long-time fan of Dudley Café and Shanti (which is my favorite Indian restaurant in the area), I was very excited to hear the news, and am even more excited to share it with you all!

The latest space is called BATI Indian Kitchen by Shanti. As is true of Shanti, it will offer a creative combination of traditional Indian flavors and Chowdhury’s contemporary twists.
Among the new early favorites are the chickpea and chicken tikka masala Bati, sweet kheer and savory puff pastries that are filled with pulled chicken or vegetables and topped with Shanti’s famed masala sauce. The true star of the new venture, however, is surely the Naanwich, a combination of Shanti’s worth-the-trip Naan bread, fillings like chicken and lamb, and tasty toppers like creamy yogurt-based raita and tangy cilantro chutney. If you want to start your day in a subcontinent way, try the spicy egg sandwich or the Roxbury Deluxe, which combines fresh egg with housemade seasonal jam, spinach and cheese.

As Shanti and Dudley Café have been favorites for years, I look forward to visiting BATI soon and to seeing what Solmon and his talented team have in mind next!        

PASSING THE TASTY TORCH

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While I continue to mourn the fact that my beloved Galit’s Treats is no longer in Newton Centre, I am heartened by the news that Galit is still pouring her heart and soul into making some of the best challah around and also continuing to serve the community in true tikkun olam fashion.

I am also happy to see that her former spot was taken up by award-winning Danish-Israeli chef Uri Scheft, who is another strong candidate for best baker around.

With other locations in Boston and Brookline (and maybe one near me in Needham soon…please!), Scheft’s Bakey is expanding its edible empire based on the back of a bevy of babka that would make George Costanza cry. If the chocolate is too delicious for you (which it very well might be!), I recommend easing up to it via the amazing almond and conical cinnamon styles. 

If you are in the mood for savory (at least at first), Babka has you well covered there too with their flaky burekas and croissants, and cheese sticks that pizza places can only dream of. One of my latest faves is the muesli roll, which combines hearty bread base with nuts and dried fruits in a power- and flavor-packed package you can eat on the go.

Can’t decide? Pick up a pre-packed sweet or savory box or compose your own with help from Bakey’s expert team of tasty tastemakers. Or go to www.bakeybabka.com and use their searchable menu to find their latest gluten-free and vegan treats.

If you want more reason to hang around to see what comes out of the oven next, Bakey offers occasional cooking classes that allow you to fantasize about making things this good at home.No matter where you enjoy it, it will surely taste like home and make you feel just as comfortable.                    www.bakeybabka.com

STILL BAKING

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Every two minutes, someone is diagnosed with breast cancer in the United States. Last year alone, an estimated 297,790 women (and 2,800 men) were diagnosed with invasive breast cancer.

Though breast cancer remains one of the largest health challenges for women, it has also spawned some of the most creative (and delicious!) means of supporting people in need.

While Susan Komen may be among the best-known breast cancer organizations nationally, MA has its own champion in Carol Sneider, creator of the Bakes for Breast Cancer project which this year is celebrating a quarter-century of support with a sweet series of events that will be hosted in Boston, Virginia, Maryland, and Washington, DC.

Sneider launched her nonprofit organization in 1999 in memory of her mother who lost her battle with breast cancer at the age of 43. As her mother had raised her on a steady diet of wonderful baked goods, Sneider decided to use her family recipes and maternal inspiration as the means through which to raise money for research and keep this condition in the public eye (and mouth).

By partnering with an ever-expanding team of bakers and eateries, Sneider has raised over $2 million for breast cancer research while encouraging fellow food-lovers to support their communities in a deliciously different way.

From May through July, the 25th anniversary celebration will waft through New England, the Mid-Atlantic region, and even the Cape and the islands, bringing Sneider’s roster of pastry-producing partners to over 5,000!

To find out which venues in your area will be participating and how to encourage more to do so, visit www.bakesforbreastcancer.org.  

HAR-WOO-N

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Though the Boston Red Sox can be a Wild Card (if they are lucky!), a good time is nearly guaranteed at beautiful Polar Park when you catch a Worcester Red Sox game.

This, year, that is even a safer bet as our other friends at Harpoon Brewery have partnered with Pawtucket’s greatest import to craft WooSox Lager – a flavorful and full-bodied golden lager with an ABV of 4% that makes it great for game day or any day.

In addition to being on tap at Polar Park (where other local legends like Table Talk Pies, lobster rolls, and, of course, Polar Beverages are always available as well), WooSox Lager is also available on draft or in 16oz cans at select retailers and restaurants. To find it (or any favorite Harpoon creation), go to www.harpoonbrewery.com/beer-finder/.

While any day at Polar Park is sure to be fun, gastronomically speaking, there will be extra joy in the hometown of the smiley face on July 30, when the famed Food Truck, Beer & Bev Fest returns with over 20 trucks, as well as 70 craft beers and other beverages, live music, games, and other family fun that will fit the bill even if you don’t like baseball.

If you can’t make it for the Fest, there are still plenty of beverage options at the Park, including a wide range of Harpoon-crafted faves like their classic IPA, low-alcohol Rec League, and unfiltered white and blueberry beers, as well as products made in partnership with Dunkin’ Donuts and the new Harpoon Summer Style which brings the bright and sunny vibes of Life Is Good.

Play ball? Maybe.

Love life. Drink beer? YES!

NOT JUST A STOP ALONG THE WAY

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Now that my book on the Ivy League is being sold at the Coop, Grendel’s and Dudley Café, I will be in Harvard Square a good deal more.

Lucky for me, there are a lot more great places to eat and talk about the book.

Even luckier- many of my favorites are all run by the same chef!

I recently regaled Chef Michael Scelfo’s family-friendly and family-inspired pizzeria Josephine and I’ve often hung out at his Alden and Harlow and Longfellow Bar before or after a show at the Brattle Theatre or the American Rep. Most recently, however, I had the opportunity to step a bit out of the Square to check out his fish-forward fare at Waypoint.

In addition to a combination of two of my favorite things – caviar and donuts (both of which are available on their own to “bump” an already amazing meal!) – Wayfair has become known for such reel ‘em in family-style favorites as their Maine-sourced seasonal Uni tray, lobster cacio e pepe with koji butter and pecorino, hearth-baked pizzas topped with such creative choices as clams, smoked whitefish, and mixed mushrooms, and three sizes of oyster towers!

Speaking of oysters- Waypoint recently leaned into their popular $1 oyster program by expanding it to every day! And while you will need to order at the bar on Fridays and Saturdays, with drinks like the Absinthe minded (a particular favorite of the many professors in the area), a traditional (and yummy!) milk punch, regional beers and ciders, and wonderful wines of various colors, it is no hardship!

Though Chef Scelfo may see Waypoint as the next step along his culinary path, it is surely a great last stop for any fans of great food and drink (whether you go to Harvard or not) and one I plan to make a (way)point to revisit soon.

PS Be sure to ask for Lauren! 😉

MY FAVORITE SCOOP!

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This is a scoop I have been longing to get my hands on for some time!

Van Leeuwen ice cream is coming to MA and you heard it here FIRST!

Having started as a single ice cream truck that featured “French style” ice cream that is still made with more than double the amount of egg yolks as almost everywhere else, Van Leeuwen now has 30 scoop shops in New York and over 40 more from California to Connecticut and DC to Philly.

Not one to take things easy (or to take the easy way to make ice cream, such as by using pre-mixed bases or fillers and ingredients you can’t pronounce and may not be able to digest), Van Leeuwen’s is climbing to Chestnut Hill (where we recently lost Odd Fellows), spending Summer in the Seaport, and hitting Harvard in time for Head of the Charles.

No matter which shop you visit, however, you will be amazed by the freshness of the ice cream and the fresh ideas of the flavors, including their legendary vegan ice creams (including my personal fave – Peanut Butter Brownie Honeycomb) and their mashups with the likes of Hidden Valley Ranch, Kraft Macaroni & Cheese and BIGFACE Coffee. Ice cream purists can be confident ordering what The New York Times says is the best vanilla ice cream, but when you also know that the pistachios come all the way from Mt Etna in Sicily and the marionberries from Stahlbush Island in Oregon, their other flavors are surely worth a try!

If you just can’t wait, Van Leeuwen’s also ships nationwide and is probably somewhere you will be visiting soon. As for me, I plan to camp out on The Street in Chestnut Hill so I can be the first to enjoy my favorite ice cream a bit closer to home.    

BY THE LIGHT…

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While many people rush to Vermont in the fall to watch the leaves change, there may be an even better reason this April!

Apparently, the upcoming eclipse will be visible throughout the Northeast Kingdom and right in the middle of it will be our friends at Snow Farm Vineyards. In fact, the Vineyard (which recently added a distillery!) will be hosting an eclipse party April 6-8!

In addition to offering limited-edition wines, the Farm will host local artists and artisans who will be crafting everything from pizza to pebble art and leading guests in dancing, oracle readings, and other flights of lunacy.

Speaking of flights, the tasting room will be open for those who wish to try the latest creations.

As the first commercial grape vineyard in the Green Mountain State, Snow Farm has become an example for how to use land effectively. As any fan can tell you, it is also a great place to find creatively-crafted wines and spirits, like their award-winning Snow White blend and Vidal Blanc, the VT fave Marquette, and my favorites – Fortress Red, Fox Hill Maple and Island Apple.

As their gin, grappa, and locally-sourced maple liqueur are still only available at the distillery, there is all the more reason to visit! And if the sun is out when you get there, enjoy a beautiful stroll around the 140 acres while you enjoy live music and sips of their ever-expanding line of delicious drinks. No matter when you come, there is always plenty of natural wonder to take in at Snow Farm! 

BRINGING IT ALL BACK HOME

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Though I grew up in the Merrimack Valley, my writing career first took root when I lived in Marblehead.

And when you consider that my family shopped at Shubie’s all the time, it may be no surprise that I now write about great independent food makers.

As they have been around for over 75 years, it is a safe bet that I am not the first person to fall in love with the wonderful wares of independent makers with help from the Shube family. 

From freshly-prepared foods, handcrafted salads and sandwiches, and customized cakes at their recently-renovated Foodbar to candies and treats from other local legends like Harbor Sweets and a wide selection of gifts that includes great books to wine and spirits from around the corner and around the world, Shubie’s has everything you need to feed your family, sparkle a party host, and find a new favorite every time you visit! 

If you need help finding new favorites, be sure to take suggestions from third-generation Shubie, Dougy. 

If you need help finding great food for more than just yourself, Shubie’s also carters and consults on menus that are perfect for any occasion. And while a visit to the store is always fun, Shubie’s also offers online consultation and ordering and can deliver even to far-flung festivities beyond the beaches and beauty of the North Shore so you can keep enjoying even if you do not live nearby anymore (though I hope to go back soon!).

HOLI PARTY!

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The ancient Indian festival of Holi is March 24. Especially in this time of trial and trouble, it will be good to celebrate color and hope.

And who better to lead the festivities than the community-minded team at Shanti?

On March 30th from 2-6 PM, Shanti will partner with Roslindale Village Main Streets to host a Holi celebration at Rozzy’s historic and beautiful Adams Park. In addition to marking the Hindu holiday, the event will be an opportunity for people to create interfaith community with the help of music, dance, activities, and Shanti’s amazing food.

At the festival, there will be a trio of food vendors offering Shanti’s incredibly authentic (and delicious!) momo and mithai, street snacks like samosa and pakora and various types of chaat, all of which are sure to satisfy! There will also be plenty of Shanti’s refreshing mango lassi and the traditional Holi spiced milk drink Bhang.

While guests can dance to Holi music provided by a local DJ, there will also be dance performances by a team from Westford Academy and Bollywood dancers. At around 4:45, the traditional color display will be presented, bringing brightness to the darkening day and encouraging everyone to seek Shanti, which means “peace.”

In other Shanti-related news, the Dudley Café (which is also run by the Chowdhury family) will be selling my book on the Ivy League at the Cambridge location! So if you are or know a Harvard student who needs to fill up with delicious food or life-sustaining coffee, encourage them to take a fun study break with the help of Lions, Tigers, and…Bulldogs.

 

A MOVING MEAL

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The W Boston has long been a place to see and be seen.

Recently, however, they introduced a new dining option that is hard to take your eyes off of!

In partnership with TableMation Studios, the W now offers a three-course dinner menu that comes with three dimensions of immersive experience.

Combining 3D animation and state-of-the-art 4K projectors above each table, each course is accompanied not just by the W’s impeccable service but also by characters that chat and interact with diners and dance to their own original score that should appeal to Swifties and seniors alike.

The 90-minute digital dinner theater follows Chef Nya on a culinary world tour that ends in spectacular fashion at the Eiffel Tower.

In real life, W’s Executive Chef Garrison Cossu offers such far-flung favorites as crispy Ahi tuna tempura, seared filet mignon with black garlic honey, braised beef sachetti with curried carrots, and a sweet sabayon with berries and macaron that will make diners feel as if there were really in France!

To up the Parisian panache, guests can add wine pairings for an additional fee. For many, however, the trip and the tastes are enough to make their head swim.

Younger travelers can enjoy fried mac & cheese and fried chicken and their own fun drinks like a raspberry and citrus Blue Lagoon.

Special diet substitutions are available with advanced notice, so it is a great trip for any age and appetite.