Author: Matt Robinson

SHIP A-HO-HO-HOY

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Winter may not be the season when most people think of sailing, especially in Boston Harbor!

Thanks to the creative crew at Classic Harbor Line, however, the holidays are a great time to set sail.

In addition to private charters and other special excursions, Classic Harbor Line offers seasonal sailings in their safe and ship-shape ships that make the Harbor a great place to take friends, family, or colleagues for a special occasion or to offer them a deal that they can’t refuse lest they be forced to walk the plank.

I recently enjoyed a chilly afternoon on Classic Harbor Line’s Cocoa and Carols Holiday Cruise aboard the warm and inviting ship Northern Lights which was festooned with holiday decorations and featured a hot cocoa bar and live music.

Speaking of a bar, the ship’s galley is always open and offers creative cocktails and hearty snacks and meals, including chicken wings, quesadillas, and a grilled cheese sandwich that can be dipped in a crock of basil-flecked tomato soup.

After taking the souvenir blanket to the upper deck to take in some sea air and the breathtaking view of Boston, my friends and I returned to the cozy confines of the indoor area to join in the carousing and enjoy a bottle of Touro wine from Cape Cod, along with some delicious holiday cookies.

If Boston Harbor is not your box of tea, Classic Harbor Line also sails out of Newport, New York, and even Key West, so cold water is no excuse to enjoy their seaworthy offerings.

As I departed the ship and made my way back into the teeming throngs of shoppers, one question hung in my mind-

Who needs a one-horse open sleigh when you can have a climate-controlled boat?               

THE NORTH SIDE OF HEROISM

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We have often spoken about how Sol Sidell has used his South Street Diner near South Station to host special events that bring the community together. From hot dog parties when the Sox season starts to fundraisers for various groups and organizations (including Boston Senior Home Care, for whom he served as VP for 10 years), Sol’s heart is open as long as the diner is – 24/7.

On the other side of town, however, is another Sidell sibling who also does more than their share.

Having recently represented the region in Good Morning America’s United States of Breakfast finals, Robin Sidell of the North Street Grille was recently feted by Action for Boston Community Development (ABCD) as a Community Hero for her work on behalf of the organization and the tens of thousands of community members who benefit from its programs and support with food insecurity, housing, job training, and more. She prepares meals for the elderly multiple times each month and has made her place a safe and satisfying stop for neighbors from all over.

As anyone who has enjoyed a meal at Robin’s place knows, food insecurity is never an option at North Street! The portions are huge and every bite is better than the one before. And while her URL is bestbrunchboston.com, the Grille is a great place for any meal at any time (8-4, that is)! Whether you try the Nutella French toast sticks, the truffled lobster mac & cheese, a sandwich or salad, or the anything from the massive burger and Benedict menus (which are also signatures of Sol’s South Street site), you are sure to leave stuffed and smiling, especially if you try one of Robin’s ridiculous milkshakes (without or without grown-up sauce). Even in winter, the Grille is worth trekking the Freedom Trail to find (especially as the line might be a wee bit shorter)!

Boston is blessed with great food places run by great people and the Sidell siblings are always at the top of that list. 

Please support them so they can continue to support others!

The ART of Great Food (and Ice Cream)

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In my constant search to find great places to find great food made by great people from our great community (and beyond), I recently came upon a place – actually a series of places – that not only sells some of my favorite brands that I’ve talked about before (some MANY times!), but also a huge selection of soon-to-be-favorites!

Run by the husband-and-wife team of Art and Jen Negaryan, Art’s Specialties has everything from chocolate, coffee, and cookies to cheese and crackers to oils and spices to international foods that are hard to find ‘round here, as well as a wide array of local and international beverages that ranges from beer and wine to cider and sake. They even have an entire set of flavored olive oils and vinegars that are delicious to taste and perfect for any recipe or gift package.

Speaking of gift packages, Art and his talented team are more than happy to help you pick out the perfect presents for any friend or colleague.

And while many suppliers have been raising their prices, Art and Jen do all they can to make it easy and affordable to try new things so you too can find new favorites.

When you want to reward your great taste, head across the street from the Belmont store to Art’s Creamery or to the Sherborn store or soon to a new location near the Cambridge/Arlington line, where flash-frozen flavors from New City Microcreamery, Nightingale Ice Cream, and Van Leeuwen and their own Ice Cream Bike Sandwiches, all of which have proven so popular that they are staying open all year!

With locations in Belmont, Carlisle, Maynard, and Sherborn, there is probably a store near you. And if not, go to www.artsspecialties.com and www.artscreamery.com to see what is new and what you will be enjoying next.

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.