Author: Matt Robinson

Burning (Lost) Love

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Many people see Valentine’s Day as a day to celebrate their love and festoon their beloved with gifts and romantic expressions.

Others, however, see it as a day of pain and heartbreak when old loves come back to haunt like a delayed Halloween with all the candy and tricks but none of the treats.

For these people Horse Thieves Tavern in Dedham, MA, has an idea- Bring a little Dia de los Muertos in and burn the images of your spurners in effigy while enjoying great food and drink!

On February 12, Horse Thieves will bring back their Galentines brunch, bubbles, and burn, at which guests are not only invited but encouraged to bring images of past lovers to either delete forever or physically destroy by tossing them into the Tavern’s enormous fireplace.  You can also check this new post about the importance of keeping paystubs.

While guests are symbolically spindling, folding, and mutilating, Chef Bruno Borges will offer un-romantic but still delicious foods like his fiery shakshuka, comforting French toast (made with Nashoba Brook Bakery bread), and cooling yogurt parfaits. For those who want to burn stuff on their own, the Tavern’s worth-the-trip cast iron s’mores sets will be available. Appropriate music will also be offered to help previously-glum guests light their fires without burning down the house.

When it is time to put out the flames (or to help kindle new ones), the Tavern offers a rotating set of international beers and wines as well as such singular sippers as their smooth and citrusy Bourbon renewal, floral and fizzy hibiscus mule, and their signature house punch (which may also work well on an ex-lover….).

Even if you are fortunate (at least in your own opinion) enough to have a partner, the Tavern is always a great place to drop in. From skillet cornbread and Buffalo-style cauliflower to chicken tagine, grilled Faroe Island salmon, and their homemade Horse Thieves hummus, the Tavern offers an international range of foods that are all homemade and soon-to-be- familiar (if they are not already).

Unhappy Valentine’s Day!

www.horsethievestavern.com

Bonde-ing with Wine

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After enjoying a successful set of chef chats and other food-related events, restaurateur and renowned sommelier Bertil Jean-Chronberg is expanding the offerings at his Harvard Square food and wine emporium Bonde (with an “e”). 

Among the options will be Wednesday night wine and food pairings that will feature everything from Indian cuisine and poutine to pizza and other beloved “junk” foods as well as eco-responsible, sustainable American wines curated by Jean-Chronberg himself. 

If Wednesday is not your wine-nesday, there will also be a set of “advanced” Saturday night tastings that are geared towards those with more experienced understandings of wine who can not only appreciate the taste but also have a familiarity with the terroir and concern about how the changing climate is affecting their favorite fruit. These classes will also look back into wine history to the days of the Califronia Gold Rush and ahead to the prospects of new wine countries in places like Maryland, Michigan, and Texas. 

For those who want to fill more of their weekend with wine or who want to learn more before joining the “advanced” classes, Bonde is also adding set of five Sunday night classes called “The Essentials of Wine” that will instill confidence in participants while they enjoy some liquid courage as well. From how wine is made and how to know one type (or “varietal”) from another to how to order and taste wine (a.k.a., “To spit or not to spit?”) and how to serve it (e.g., do you smell the cork or not?), these classes will also allow participants to get more familiar with Jean-Chronberg himself in a relaxed and friendly atmosphere.

As the publisher of the hip wine newsletter Zero-Two-Wine-Three-Eight (a parody on his zip code that he calls “the most opinionated wine newsletter in America”), Jean-Chronberg is a noted expert in the field (or is that the vineyard?). By opening the doors of Bonde to so many people in so many creative ways, he clearly wants to expand people’s palettes while also expanding the world of wine itself.

Join him- won’t you?

www.bondewines.com

Caring Carbs

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I love bread in all of its many forms- from challah to sticks to toast. 

Among one of my partners in this passion has been our old fried Chris Wysong at Bucket of Bread.

In addition to being a brave Veteran, Wysong is also a value-based entrepreneur who has created a company that offers pre-measured kitchen kits that currently come in white, hearty wheat, and seven grain varieties, all of which contain no fats, oils, dairy, egg, or even added sugars and all of which make delicious healthy bread with less work and more reward!

And while I have loved every loaf, Wysong recently suggested in his newsletter that I put a new twist on his buckets by expanding my home-baked repertoire into cinnamon rolls, doughnuts, Naan, and other international favorites. The recipe book at bucketofbread.com offers many other ideas and handy tips as well, including creations that are perfect for various holidays.

Speaking of holidays, Bucket of Bread is a great base with which to create bread items for those you love. As everything the bucket bears is so delicious, you do not even need a heart-shaped baking dish (though those can add an even more personalized touch)!

No matter what you use the bucket for, you are sure to find it fresher, more delicious, and more rewarding than any store- or restaurant-bought version for, not only are you making it yourself (and so controlling what goes into it and what you get out of it), but you are also supporting someone who risked all for others and also the hunger-fighting organizations to which Wysong contributes proceeds as well. All the goodness in each bucket makes you feel as warm and toasty as Wysong’s bread!

Though sourdough’s days may be dwindling, the tradition of baking and eating at home still lives on, so you might as well enjoy the process and the results and start a new chain of success and happiness yourself.

www.bucketofbread.com

Boston Gets Spice-ier All the Time

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In addition to being a huge fan of condiments, I am also a devoted spice lover. One of my oldest friends in the spice space is Boston Spice.

Born out of Steven Bortnick’s basement in South Easton (where he still hand-mixes and packs his spice selections), Boston Spice’s ever-expanding menu of offerings runs from the historically-accurate to the forward-thinking, all with a taste of Boston firmly in mind.

Whether you were making meals with meat, fish, or vegetables, and regardless of whether your palette prefers low or no salt or sugar, Boston Spice has plenty of freshly-pressed packets that can help you start a Revolution in your mouth. They even have varieties that work for baking and beverages as well!

Though they currently offer over 100 varieties, among some Boston Spice favorites are their Battle Road rub, lemon peppah (that’s with an “-ah,” of course!) seasoning, their Asian-inspired Chinatown blend, the spicier Ole’ Boston and Boston Bueno southwest sets, a just-in-time-for-St.-Patrick’s-Day Southie corned beef pickling spice, and a Back Bay seasoning salt that tastes as fresh as if it were just dredged this morning.

As so many of their rich recipes are taken from Boston’s equally rich history, it is no surprise that Boston Spice products can be found at the Old North Church and the Boston Tea Party Shop and Museum (where their Boston Wine Party mulling spice is celebrating the dumping’s 250th anniversary). Just as their menu expands so too does there a list of retail outlets, which now includes the Kitchen Sink Candle Company in Groton and Bolton and Lilac Hedge Farms in Rutland, which has been bundling Bortnick’s blends with their own meats. And while Steve is happy to reach out to whomever has interest in his spicy sellables, Boston Spice products are also available online through Walmart.com (and, of course, BostonSpice.com).

Huzzah! Another local company makes good (or, as is so often true of our favorite food friends- makes GREAT!).

https://bostonspice.com

Redder and Bedder than Edder

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By now, I have gone on and on about Valentine’s Day and chocolate and realize that it may be getting a little fattening even to listen to.

Still, there is one of our favorite makers that deserves yet another mention- RED Chocolate.

As the first (or at least best) no-sugar-added, palm oil-free, non-GMO chocolate, RED is already one of the best options for fans who want to enjoy their favorite sweet treat while staying healthy(-er). But Red has been doing even more of late!

Not only have they been donating chocolates to our friends at Project Insulin so that their blood sugar-sensitive friends can also enjoy, RED has recently released versions of their amazing offerings that are kosher, keto- and Weight Watchers-friendly, and…wait for it…100% vegan!!

Using healthy oats instead of dairy, the master chocolatiers at RED have figured out a way to take out even more of the stuff that can bother people while keeping all the great flavor and satisfaction in (and then some!).

As if that were not enough, the new vegan variety uses their signature orange and almond recipe. So not only are you not getting gluten, GMO, or palm oil, you are getting heart-healthy oats, immunity-supporting citrus, and even protein-packed nuts all in one sweet (and, some might say, sexy) package!

Speaking of packages, RED now comes in their standard-sized bars that have an average of 30% fewer calories than other brands and also in new grab-n-go bars that have only 80-100 calories each, so not only can you get more out of each bar, you can also get less- when you want it.

And let us not forget RED’s famous pralines with their combination of creamy milk chocolate and crunchy, satisfying, and, of course, nutritious hazelnut and macadamia-packed centers.

Chocolate may be for Valentine’s Day, but RED chocolate is for EVERY day!

https://red-chocolate.com

Grandma’s Cakes beat H.M.’s Crumpets ANYTIME

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During the recent Royal visit to Boston, many people wondered about who the Royals were wearing, where they were staying, with whom were they meeting, etc. Perhaps not as many pay attention to what they were eating. If this were the case, they would have missed out a one of our region’s greatest delicacies – cake from My Grandma’s of New England.

While sharing high tea with Boston Mayor Michelle Wu, Prince William and Princess Kate put aside their scones and picked up delicious slices of My Grandma’s cake. In so doing, they were introduced to one of the greatest improvements upon their native ways since the Declaration of Independence first overshadowed the Magna Carta.

For Mayor Wu and her fellow revolutionaries, the fact that My Grandma’s cake kicks any crumpet’s rump is no surprise. Having started with a cinnamon walnut variety in 1990, Grandma has expanded her handmade menu to include cakes with New England blueberries, Cape Cod cranberries, locally-sourced pumpkins, tropical bananas and healthful walnuts, and even apples from her fellow foodie Granny Smith. In honor of another one of Boston’s best, Grandma also offers a Ted Williams cake that will surely score at the top of anyone’s top 10 list. 

Though she started baking just outside of Boston, Grandma has since spread her sweet sales internationally, winning awards in both Inc. and People magazines and on the Food Network and QVC. She was even added to the ”O” list by food expert (and American royalty) Oprah Winfrey!

So the next time you have the future king and queen for tea or just need something that is fresh and delicious sure to do with so many other friends and neighbors in the Boston area and around the world do- Call Grandma!

www.mygrandma.com

Drink to our Pride

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While the Bruins have been said to win just because they play, Boston has another professional hockey team with a proud tradition- The Boston Pride.

Having thrice won the Isobel Cup (which is the championship trophy named for Lord Frederick Arthur Stanley’s daughter), Boston’s Premier Hockey Federation women’s league team is bringing more fans to Warrior Arena each weekend. 

As a way to capitalize on this growing popularity and support of the team. Dorchester Brewing Company has partnered with the Pride to release a limited-edition beer and hard seltzer that are available at games and that donate partial proceeds to the Pride. 

The “All In” Golden Lager and “Hear Me Roar” Prickly Pear seltzer are available in cans at Pride home games and also in the Dorchester Brewing Company tap room. 

 As Dorchester Brewing already offers Boston’s own M&M BBQ and hosts an ever-growing menu of events that includes community support drives, art classes, and tastings that often involve other delicious neighbors like the cheese-masters at Brookline’s Curds & Co. on January 31.

Whenever you drop by, be sure to try the latest sudsy sensations, such as the Galaxy Lights New England IPA, the fruited sour beer known as Indigo Sunrise, and the Beantown Coffee Stout, but more in-house brewed faves are hitting the taps all the time, making both the brewery and the Warrior Arena great places to catch great local teams over and over.

While it is true that the Bruins have a long and proud tradition in Boston and are one of the most successful and storied teams in hockey, they too had to start somewhere. So why not hop on the Pride fan wagon soon and enjoy some great professional women’s hockey with some great local brews.

Like so many great drinks, these Boston-based beverages go great on ice!

www.dorchesterbrewing.com https://pride.premierhockeyfederation.com

Organic Love

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At this time of year, a lot of people talk about sweet treats like chocolate. And while I too am guilty of promoting such things, I at least take some solace in the fact that the brands I promote are primarily family-run and all made with fresh and healthy ingredients.

For people who want to try other brands while maintaining the confidence that they are made with quality and care, one of the best food trends these days is organic food. As all ingredients are grown without pesticides, chemicals, and other nasty stuff, you can be sure that they are fresh and beneficial.

When it comes to organic food, there are also many options, but my favorite has long been Boston Organics.

In an effort to combine Valentine’s Day treats with healthy food, Boston Organics is offering gift baskets that will be good for your heart in more ways than one!

Featuring such local faves as Equal Exchange and Taza chocolate, as well as Grandy granola, Boxford Bakehouse dried mango slices, and Field Day pretzels, these beautifully-presented baskets are great not only for those you love but for those you like enough to offer them healthy, delicious foods (which hopefully includes people like healthcare professionals, teachers, clients, co-workers and even bosses and supervisors).

Once you find your favorites, it is easy to have Boston Organics keep you supplied on a regular basis- and not just with sweet and savory treats. Each customizable delivery can contain everything from soup to nuts (literally) as well as familiar and exotic produce that can fit into any recipe and also encourage exploration in the kitchen or other locations. In fact, they even have suggested sets for the office, so your clients and colleagues can continue to enjoy the benefits all year!

Valentine’s Day is a great day to share hearts with others, but it is also a great day to think about your own. That is why the healthy deliciousness of Boston Organics products is always on the beat! 

https://bostonorganics.grubmarket.com

Great Greeks

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I have long been a fan of Farm Grill in Newton and its sister store, the Greek International Market in Boston. The only problem I have with them is that, no matter what I try when I visit either place, there is always something new and amazing that I have not tried before, so I have to go back again and again.

Some problem to have, right?!
Among the latest temptations have been the growing selection of Ambrosi-c Greek honeys (which are not called “the food of the gods” for nothing!). While most Greek honeys are particularly delicious and particularly important this time of year as a balm against bacteria, infections, and, of course, sore throats, the Market features one variety from another great Greek food family – the Fragiadakises – that comes from the pine forests of Crete and that retains much of that Retsina-like floral flavor. 

While the honeys are delicious on toast or even on a spoon, they pair particularly well with the Market’s mega-collection of Greek teas, including the chamomile that owner Katerina Iliades used to prepare with her grandmother back in the land of Helena and which she now ships (along with pretty much anything else) around the world through the Market’s website, https://greekintlmarket.com.

Another recent great Greek find has been the vegan Greek-style kabobs from Mega Meatless that offer all the flavor and protein of a freshly-sliced gyro without all the GMOs, soy, or guilt that other meaty meals contain. They even include authentic Greek olive oil (which is some of the best in the world) and Greek herbs and spices for that authentic taste!

If you want more real Greek flavor, drop by Farm Grill in Newton for lunch or dinner (their traditional Greek salads, grape leaves and kabobs are always amazing, as is their sweet and flaky kataifi) or have them bring their homemade treats to your home or office. All you have to do is go to www.farm-grill.com to see (and almost taste) what amazing new stuff is on the menu- and enjoy!

Harvest great food and fun in Harvard Square

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While fall is typically considered a time for Harvest, when it comes to enjoying the bounty that results, Harvest in Harvard Square has been a staple for decades.

As my book is about the Ivy League, I have been hanging around Harvard a good deal of late and always make an effort to at least grab a drink at one of the Square’s longest-lasting and most popular venues. While there, I often take a peek at the latest offerings, all of which I know are made with the freshest local ingredients and, even after 45 years, the same great creativity.

From such stellar starters as smoked eggplant ravioli, lobster and shrimp fondue, and duck-based bacon to butter-basted ribeye and scallop ratatouille, as well as a bountiful board of locally-sourced cheeses, Harvest always has something (or, to be more precise, LOTS of somethings) to satisfy every taste, thanks to Executive Chef Nicholas Deutmeyer and Executive Pastry Chef Tab Volpe.  

Speaking of desserts, Harvest is also a great place to drop by after theater or some other Harvard-area activity to enjoy everything from cinnamon rolls to Concord grape tarts to a rotating selection of housemade ice creams and sorbets. In short, Harvest is always a great place to enjoy all that our region has to offer! 

On February 26, Harvest will up the attraction when they bring back their popular Ice Party to remind people of how much fun winter can be.

Featuring hearty chili and fresh charcuterie, as well as adult snow cones, ice luge Michter’s old fashioneds, and a special Karmin Amber Ale from Lamplighter Brewing, the 80’s-themed thermal throwdown will also offer music and, of course, amazing food.

Tickets are $60/person and include two drink tickets, as well as all the food and entertainment a would-be hibernator can handle

As if the food and fun were not enough, a portion of ticket sales and a raffle will both benefit Furnishing Hope of Massachusetts, a charity that provides support for families transitioning out of homelessness.

www.harvestcambridge.com