Author: Matt Robinson

COOKING IS CARING

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As I also teach at the Norfolk County Sheriff’s Office. I have a special place in my heart for individuals who face challenges in their lives and figure out ways to overcome them and for organizations that help them do it.

That is why I was so gratified to be invited to the second annual Bubbles and Beats event at the culinary school at New England Center for Arts and Technology (NECAT).

NECAT offers job training and employment support to people who have been involved with the justice system, new immigrants, and others for whom getting and keeping a job may be a challenge, and if this event was any indication, they do a great job at it!

At the event, staff and students showed off their beautiful facilities (which include a fully-stocked auditorium/demonstration kitchen and art gallery that will soon be available to rent) and showed how they both offer and deserve community support.

While the food, drink, and music were terrific, the highlight was an impressive cooking demonstration, during which Boston Jerk Fest champ Chef Chris Faison threw together a sauce that I insisted he throw in bottles and sell while Chef Niurka LeBron decimated an onion in mere seconds with her superior knife skills.

Before and after the sushi-grade showcase, program supporters were invited to mingle, dance, and enjoy some of their students and alumni’s most creative creations, including community-minded oysters and freshly-baked s’mores cookies.

Many NECAT alumni have gone on to great culinary careers, including NECAT Instructor Michelene Desmoreau, who has her own catering business and line of spices and is about to open a restaurant in Quincy!

It’s a great way to help people who are motivated to help themselves while supporting the community.

AROUND THE WORLD IN ONE VENUE

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Formula One racing is one of the most popular entertainments in the world.

Unfortunately, not everyone can access it as easily as the privileged few who line the courses and drive the cars.

And while Boston may not have a racecourse design coming anytime soon (Heck- We even bungled an Olympic bid!), area fans can now feel as if they’re in Pit Row and enjoy delicious food while there.

F1® Arcade is the world’s first F1® experience restaurant and it is debuting in the U.S. (as so many great ideas have) in Boston!

With 16,000 square feet across two floors, F1® Arcade offers guests opportunities to get behind the wheels of nearly 70 full-motion simulators. They can also create personal driver profiles and earn prizes like exclusive merchandise!

When you need a break from zipping around the track, grab a position at the nearly-40-foot-long bar to enjoy foods that have been inspired by F1’s international venues and that will surely inspire multiple visits as well! From Wagyu beef sliders and Ahi tuna tostadas to a set of unique burger, taco, and flatbread options, and (in honor of the Seaport location) a raw bar menu that includes an impressive seafood tower, the dining at F1 Arcade lives up to the legend and even includes ‘Designated Drivers’ mocktails that work great for kids or those who want to take on the track with the full focus that F1 demands.

If you want to design your own course, F1 Arcade also offers a 2,400-square foot private room for up to 200 guests. Of course, there are also plenty of screens for everyone to take in the real F1 action from around the world and many races will feature exclusive events with VIP packages and more special surprises!

With plans already in the works for Washington, DC, F1 Arcade in Boston could set off another revolution, so be sure to get in soon!  

GETTING CURIO WITH THE CULINARY GUILD

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I recently mentioned how Curio Spice has opened a new space at Boston Public Market and what a wonderful and fitting edition, it is to this constantly-expanding constellation of culinary and cultural champions.

On Monday, September 9, Curio Spice Founder Claire Cheney will bring her piquant products to Verrill Farm in Concord as part of the kickoff event for the Culinary Guild of New England’s 46th year.

As Cheney has made her mark on the local and international food scene, she is welcome addition to the Guild. As she also gathers her single-origin spices from small, sustainable farms around the world, it makes sense that Cheney has been invited to one of New England’s most historic sustainable farms. After all, Verrill has been around for over 100 years and offers not only fresh produce, baked goods, and prepared foods, but also protected wetlands and the latest environmentally-friendly agricultural practices available.

At the event, Cheney will guide guests through a sampling of her acclaimed spices and talk about how she came to create and grow her fragrant business.

The Culinary Guild’s event will begin at 7 PM with a reception during which Cheney’s blends will be featured and will wind down around 9”:30 with desserts that have been crafted by Guild members.

Tickets must be purchased by September 4 and more information can be found at www.culinaryguild.org. Discounts are available for Guild members and membership also includes further discounts on goods and services from the Guild’s many members and partners as well as invitations to other special events.

Whether or not you are member, this event will surely be a great place to spice up your culinary curiosities and meet people of similar good taste.

CELEBRATING CELIAC

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As September 13 is National Celiac Awareness Day, I wanted to make people of all dietary proclivities aware that there are plenty of great-tasting and healthy foods that can comply with any restrictions they may want or need to impose on their diets.

For those who desire to eschew gluten, Mightylicious has recently released a new set of flours that work and taste as well and good as any traditional brand. Instead of using buckwheat and amaranth, which can often come with a gritty mouth feel, Mightylicious uses superfine GMO-free rice flour that they mill specifically for baking to deliver a soft, airy texture to all your favorite recipes.

Whether you want all-purpose flour or even vegan all-purpose, Mightylicious has you covered. And if brownies are your goal, they also offer a vegan brownie mix that takes the guess work out of yummy.

Speaking of yummy, Mightylicious also offers already made gluten-free cookies – some of which are vegan. From their rich and creamy brown butter cookie and even browner double Dutch chocolate cookie to a hearty oatmeal raisin and traditional shortbread and salted peanut butter, these crumble-free cookies come individually wrapped and not only fit in your lunchbox, bag, or pocket but also fit the bill for those who like tasty treats regardless of their digestive history.  

Whether you choose their handcrafted cookies or choose to use your own hands, you can be sure that Mightylicious uses only the best, allergen-friendly ingredients available so you never have to worry whether anyone can or will not enjoy every bite. No wonder they were a Food & Beverage Magazine “Top Pick” last year!

https://mightylicious.com

…WHEN THEY’RE 64?

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Before I had the privilege of working with Jordan Rich, I was an intern at the legendary WBCN in Boston it was there that I got to meet another broadcasting legend – Cha-Chi Loprete.

As Cha-Chi was the man who got me access to interview Tony Bennett. I am eternally grateful, and so I wanted to make sure to take this opportunity to help him do more with his musical idols.

In celebration of the 60th anniversary of the Beatles playing at Boston Garden, Cha-Chi will be hosting a special edition of his popular “Come Together” series at City Winery in Boston on Sunday, September 8th at noon.

Together with award-winning magician and speaker John Duke Logan, Cha-Chi will present a special afternoon of music and nostalgia that will feature multimedia presentations, trivia contests, and a special musical guest appearance by Boston Rock God Sal Baglio of The Stompers. The event will also feature presentations by several Beatlemaniacs who were in the Garden back in 1964, including three locals who talked their way into a media-only press conference with the band on the day of the show!

While you reminisce and rock out, be sure to try the Winery’s home- and hand-made wines (including the locally-sourced Frotenac and Bourbon barrel Malbec) along with such succulent staples as their CW wedge salad, raspberry chipotle wings, chicken Corsica, duck tacos, risotto balls, and hot honey pizza.

To get tickets to this or any of the other great gigs at City Winery, go to citywinery.com/boston, and to learn more about Cha-Chi’s magical mystery show, go to cometogetherproductions.com.

BABKA BLUE-Y!

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Though I still miss Galit’s Treats in Newton Centre, the growing family of Bakey bakeries has helped ease the pain with their delicious menu of babkas and other bodacious baked goods.

I really can’t get enough of this place and have made their locations in Boston, Brookline, and Newton regular hosts for business meetings and social gatherings. I have also brought their colossal creations to many friends and colleagues and they are always a hit!

While many line up at Bakey for their freshly-made chocolate babka, I recently found an alternative that rivals this fan favorite.
Made with locally-sourced fresh fruit and evident love, Bakey’s blueberry babka is a sweet treat that is good from mouth to bloodstream. I often pick one up to nibble on (Who am I kidding? It is gone in a flash!) for dessert after enjoying one of Bakey’s great bowls and salads (like the scrumptiously healthy lentil and beet or chicken spinach) or when I am picking up treats for family and friends and have been known to buy more than one so I can enjoy one when I reach my destination.

While I heard that an apple babka is also in the works, you really can’t go wrong no matter what you choose!

If this latest addition to a line of glutened greatness that also includes Bakey’s famed broissants (babka-based croissants) and their nutrition-packed Muesli roll inspires you, perhaps you might want to try your own hand under the tutelage of Bakey’s master bakers at an upcoming class. On September 24 and November 6, challah will be the theme and December 4 will be the next babka workshop. All classes take place from 6:30-8:30 PM and tickets and information are available at www.bakeybabka.com.

FRITTER-ING AWAY ANOTHER SEASON

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Whether or not the Red Sox did enough at the trade deadline to make a real run this year. Fenway Park is always a great place to go and now the food selections are even better!

At the bottom of Lansdowne Street just alongside Loretta’s Last Call is a sweet speakeasy known as Back Door Donuts.

Based in Oak Bluffs on Martha’s Vineyard, Back Door started as a donuts-on-demand establishment that has enjoyed lines around the island for years. Now, Back Door has an entry point on one of the busiest streets in Boston (and will hopefully have more on the mainland soon!).

Whether or not you have tickets to the game, this heavenly hideaway is worth a visit – but only after 7, as that is when the magic begins and the Back Door officially opens!

From the legendary (and LARGE!) apple fritter and inspired locally-inspired Boston Cream to the ridiculously creamy buttermilk glazed and super-creative party donut (which can help after a party as well!), Back Door has a menu that is constantly being enhanced with new creations, all of which are baked fresh using the best (and most sweetly sinful) ingredients.

While the donuts may be more a draw than the game (When I last went, the Rangers walked two Red Sox players home and still almost won!), even fans of the other teams can enjoy, as Back Door also ships! So home or away, you can now enjoy the taste that used to be reserved for the privileged but that will surely be a home run for your favorite donut nut (Ahem!).

“LIGHT ALE or DAHK?!”

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I was recently at an event hosted by the Boston Authors Club at Whitelam Books in Reading where I met my former Emerson colleague and fellow writer Delia Cabe.

When I saw her book, I knew I had to talk about it here as it is such a cool topic!

Storied Bars of New York offers a handbook that will be treasured by literature and liquor fans alike. 

From Greenwich Village to Brooklyn, the book takes readers on a literary pub crawl through some of the most famous (or infamous) drinking rooms of New York, offering captivating context and revered recipes at nearly every stop.

From the spare menu of McSorely’s Old Ale House to a suggested drink list for the entire Algonquin Round Table and from tales of lost legends like Elaine’s and the Chelsea and the storied demise of Dylan Thomas after overindulging his poetic proclivities at the White Horse Tavern to illustrations of Bemelman’s Bar and verses about the Nuyorican Poet’s Café, Cabe offers a book that captures moments in literary and mixological history that made the City That Never Sleeps worth staying up for. 

And while she admits that much of the history of such famed drinks as the Negroni and even the Manhattan have been lost to history, Cabe reveals a great deal of research that must have been a great deal of fun to conduct!

In addition to venerating the venues, Cabe also shares stories about the famous tippling typists who made each room what it was and who keep people coming back every time they visit the city.So whether you want to reminisce about the days before AI or rub elbows with the literary lions of tomorrow, Storied Bars of New York is a great guide whether you type or text, sip or slosh.    

PICKLE…POPCORN…PERFECT!

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I’ve spoken often of the delicious flavors of Sweet Chaos popcorn.

Most recently, I discovered one that is more chaotic than sweet, and yet I can’t get enough!

As Matt’s Meals fans know, one of my favorite snacks (other than popcorn) are pickles. So how excited was I when I found out that my friends at Sweet Chaos were coming out with a dill pickle-flavored popcorn?

As soon as the box arrived, I tore open the first bag and was pretty much done with it within minutes. The combination of dill and vinegar was perfect and I ended up going back to the bag later that night while watching a movie on TV and then to the next bag a day or so later. 

Perhaps if movie theaters used Sweet Chaos popcorn, Netflix wouldn’t have such a stranglehold on the entertainment industry. In any case, Sweet Chaos surely has a hold on this popcorn lover! And even if you do not like pickles (I’m talking to you, “Green”!), Sweet Chaos has enough flavors to satisfy every taste. From traditional kettle corn made with real cane sugar and popcorn wrapped in real white cheddar cheese to their bag-at-a-time black and white cookie and peanut butter cup drizzled varieties and such seasonal stock-ups as peppermint stick and pumpkin spice, Sweet Chaos has been a regular resident in my pantry since I discovered them and I look forward to seeing what they develop next.

All of their amazing flavors are made with non-GMO corn kernels and hand-cooked in coconut oil for a creamy flavor that actually packs a little extra nutrition. 

Pickles and popcorn may sound odd, but believe me, it will at least be a gateway to some of your next favorite snacks – Sweet Chaos popcorns.

A Deliciously Dynamic Duo

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Already legendary for such venues as the Japanese-inspired Uni (nee Clio), the bullish tapas titan Toro, Italian icons Coppa and Faccia a Faccia, and the always ass-kicking Little Donkey, Ken Oringer recently took a sip from France and opened Verveine on Mass Ave in Cambridge, right near MIT.

Apparently, genius knows genius!

Speaking of genius, Oringer has asked his award-winning pastry chef Monica Glass (a Food Network’s Chopped Sweets Champion who also baked for Le Bernadin) to go in on the venture with him!

In addition to taking tastes from France, Verveine also culls cues from Oringer’s kissaten craze and sprinkles in a bit of Italy too for a menu that ranges from housemade pastries and breads that can be seen from the street to treats that have to be tasted to be believed.

Though the menu is subject to change as Ken and Monica strive to serve what their fans and friends want most, among the early faves are a chili biscuit and buckwheat crepe that can both get your day off to a great start and a salmon and lentil bowl that offers a protein pack in a very refined package. The menu also includes a folded pizza with mortadella, burrata, and shiso pesto, and such stellar sandwiches as the harissa-coated roasted veggie, chicken shwarma, the satisfying BEC (with maple pepper bacon, egg, and American cheese), and the honey tuna melt. 

Verveine also offers some of the tastiest tea and coffee drinks around, including Fieldstone Roaster’s finest, an iced strawberry milk matcha latte that combines delicious and nutritious, and pea flower lemonade that is a perfect summer treat.

For those who want to take even more of the fabulous flavor home, Verveine will also offer Monica’s proprietary flour blends known as WLDFLR™ that make so many of her creations impossible to replicate but fun to try!

I guess it’s not “just Ken” anymore! 😉