Author: Matt Robinson

A KIDDUSH LIKE NONE OTHER

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Passover is coming! And while we often rave about the GREAT food from friends like Steve Peljovich at Michael’s Deli or Galit Grutman from Galit’s Treats, I wanted to check in with another ffiend who can help us all wash down their delicious delights- at least after Passover is over.

Chabad Rabbi Chaim Litvin (a.k.a., Bourbon Rabbi) has just released his latest taste sensation- Bourbon Rabbi Cacao Finish!

As the name suggests, it is Rabbi Litvin’s miraculously good Bourbon finished with real brain-boosting cacao to make a drink that has a remarkably smooth and slightly sweet finish that, with its notes of espresso, vanilla, and even toasted marshmallow, makes for a drink you will always want s’more of.

If you like your Bourbon more like your wine than your cocoa, Rabbi Litvin also offers a Cabernet-finished variety. And if you want to reminisce about the Land of Milk and Honey, he has bottles infused with honey alone or honey and cinnamon. 

Though Bourbon is technically not kosher for Passover, it’s not long now until Jews around the world celebrate Shavuot, when they were given the Torah. Tradition holds that, as nobody is sure exactly what time this ultimate gift was bestowed, we should stay up all night studying so we are ready when the moment arrives. Might I recommend a bottle of Bourbon Rabbi to help you make it through the night?

Even if you do not observe Jewish holidays, I hope that you can find reasons in your daily lives to be thankful for what we have and to raise a l’chaim with family and friends. When you do, be sure to have a Rabbi on hand to help you celebrate. It makes every celebration even sweeter!

https://bourbonrabbi.com

LESS SUGAR. STILL SWEET!

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As Matt’s Meals fans know, I grew up in apple country and loves me some cider!

And while I am a big fan of Angry Orchard, Harpoon, Hudson North, Champlain Orchard, Downeast, Stormalong, Austin East, and many more, I recently discovered a family who have been in the cider game for over 75 years-

And it shows!

After packing a family of 13 into a three-bedroom farmhouse in rural Michigan, the Blakes of Blake’s Hard Cider emerged with a unique five-apple blend that is the basis for every one of their extensive menu of ciders. As they are clearly eager to show off the flavor of their apples, Blake’s gluten-free ciders are pressed and packaged on the family farm and consistently have up to 50% less sugar than most other ciders and use no additives or flavorings. 

While this is all impressive, nothing impresses as much as the variety and consistent deliciousness of their favors! From their flagship American Apple and a side menu of berry-packed “jam” flavors to such seasonal sensations as the blood orange and cranberry Black Phillip and a caramel apple flavor that somehow still keeps the sugar down to a limited-edition set of carbonated teas, Blake’s keeps the creativity rolling all year with new flavors coming on as often as the family can dream them up.

If you want an easy intro to their low-sugar, high-creativity creations, Blakes’ has a wide range of pre-packed variety packs.

And if you need more reason to love the Blake family, they have donated over a million pounds of food to people in need through their Kinder Cider program. So not only are you helping a great food family by trying Blake’s (which you will surely love!), you are also helping other families that deserve more sweetness in their lives.                                 

HEADING BACK DOWNTOWN

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With so many people working from home, neighborhoods like Boston’s Downtown Crossing have taken a hit and this can be especially felt in the food scene.

Recently, a new restaurant group has emerged to lure people back to Boston from near and far.

BCB3 Hospitality represents the union of the team behind BiNA Family Hospitality (including Family Head Babak Bina and his partner Andy Cartin) and super-chef Jaimie Bissonette. 

While Bissonnette already has his own James Beard award (thanks to local legends like Coppa, Toro, and Little Donkey), the new group’s Somaek has already been named a finalist for this year’s awards! Informed and inspired by Bissonnette’s Korean mother-in-law, the Asian eatery was also named one of the best new spots in the country by the New York Times

Not satisfied to sit on laurels, the group has also opened the already popular Temple Records and Sushi @ Temple Records, which is helmed by Japanese native and long-time sushi student and master Kenta Katagai. 

All of these eateries represent not only the latest triumphs of industry legends but also the reemergence of Boston’s Downtown Crossing as a foodie’s favorite neighborhood. And as Bina is such a champion of local neighborhoods, it is well in keeping with his legendary ethos and will surely enhance his legacy and that of the Boston food scene.

Even if you are not going back to your office anytime soon, these three new eateries supported by three restaurant stars will surely be reason to return to downtown Boston again and again.

A TOAST TO CROATIAN WINES

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I was at the Belmont Media Center the other day as I am a host on that channel as well and I ran into an old friend – Mirena Bagur.

I spoke about Mirena a while back and talked about the wonderful wines that she imports from her native Croatia.

She had brought a few cases to the Belmont event and they were all big hits! But when we were talking, she told me that some of her wines had recently won some new awards, so I wanted to share the news with Matt’s meals fans.

Apparently, Mirena and her countrymen submitted wines from 13 wineries to the TEXSOM Awards and still came away with 21 awards, including a Best of Show for their Teran Rosé, a platinum award for Istarska, and five gold medals for various other varietals, including the rare and delicious Graševina and Plavac Mali!

As TEXSOM has been around for 40 years and has itself been lauded as one of the best wine events by industry experts, this is no small thing, especially when you consider what a relatively small producer Croatia is.

However, with Mirena’s support, Croatian wine is being recognized- and rightfully so!

She represents 45 wineries in Croatia and is constantly importing new varietals, such as the Posip and Zinfandel (which, she informs me, originated from Croatia!).

Word is that Morena will soon be selling her wines at Art’s Specialties but be sure to ask for Croatian wines at your favorite shop so more people can see what all the Balkan buzz is about!

WHAT ARE THESE BOOTS MADE FOR?

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In Boston, there are many signs of Spring. 

People training for the Marathon.

Spring Training in Florida.

And the Walk for Hunger.

This year, I can’t predict who will win the big race and where the Sox will place, but I can tell you for sure that, on May 4, thousands of people will gather to walk three miles starting at Boston Common to raise funds and awareness for Project Bread.

Over the past 56 years, the Walk has raised millions and hopes to raise over $1 million this year alone to support Project Bread and its affiliates as they strive to stave off food insecurity in Massachusetts and to allow every citizen to enjoy healthy meals.

And it’s never been easier to be involved!

Walkers can form teams or are welcome to come alone and contribute to the community of caring. 

If you are already involved in another food-sharing organization (like I am with TheWishDishProject.com), you can participate in Project Bread’s co-fundraising program, The Commonwealth. 

If downtown Boston is not convenient for you, you can set up an alternate route in your neighborhood or anywhere you like to walk with the Walk Your Own Way program.

Even if you can’t walk, you can donate to Project Bread or become involved in other ways by visiting  projectbread.org/walk.

Spring is a time of renewal and growth. Make the Walk for Hunger part of your annual ritual to help others grow and renew as well.

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KACEY LIKES IT!

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As I was recently diagnosed with atrial fibrillation, I am more aware of what I put in my body than ever.

And as much as I loved talking about and trying it, coffee has been pushed to the back seat of my diet for the time being.

Fortunately, I have found many alternatives, including Fig Brew, FourSigmatic mushroom-based brews, and Sun Chlorella’s green powder.

Though it admittedly may not look all that tempting, Sun Chlorella’s DYNO-Mill-pulverized powder mixes easily into drinks and does not overpower with its taste. And when I think about the power it is giving me energetically and how it is also supporting my muscles, immune system, and gut health, it is totally worth it!

As if I needed more reasons to enjoy Sun Chlorella powder, one of my fave musicians, Kacey Musgraves,  recently released a signature smoothie through California’s legendary Erewhon markets that features Sun Chlorella powder and is donating proceeds to support victims of the recent fires through the Altadena Girls charity.

If you cannot make it to the trendy grocery chain, Kasey’s Deeper Wellness smoothie can be made at home or anywhere you are with such easy-to-find ingredients as Lion’s Mane mushrooms, vanilla, spinach, the protein powder of your choice, and, of course, Sun Chlorella, and you can support the cause by going to www.pledge.to/altadena-girls or @altadenagirls on Instagram.

If smoothies aren’t your thing, Sun Chlorella also offers a line of Chlorella-infused Udon noodles that pack all of their nutrition and flavor into cups of boiling water!

For more information on the deep green superfood, go to www.sunchlorellausa.com.

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THAI AND SPICY

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Just when you thought it was safe to overlook locally-made hot sauces and spicy condiments, our friends at The Spicy Sharkhttp://www.thespicyshark.com are back with Blacktip Widow Hot Sauce!

As its name might suggest, Blacktip Widow is the latest addition to Spicy Shark’s award-winning 6-Fin series of extreme (but extremely delicious and palatable) hot sauces and expands the line into the realm of Thai green curry sauces. Personally researched at dozens of Thai eateries across the country by head Shark Gabe DiSaverio, Blacktip Widow is a vegan and gluten-free blend of coconut milk, lemongrass, and traditional Thai spices with Ghost Pepper, Carolina Reaper, and authentic Thai Birdseye Pepper. Even the name combines Thai tastes by combining the Blacktip Shark and Black Widow spider, both of which are native to Thailand. 

If you want your heat a bit closer to home, then you HAVE to make it to the latest edition of the already world-famous New England Hot Sauce Fest which is already scheduled for July 26, 2025 at the Smuttynose Brewery in Hampton, NH. As always, it is already shaping up to be a gathering of heat-bringers and heat-seekers the likes of which our region has never seen and also a fundraiser for environmental- and shark-friendly causes and groups that has raised thousands in just a few years. In addition to the great selections of spice from all over, as well as great locally-sourced food and = music, this year’s Fest will also feature pepper- and wing-eating contests and other spicy and sweet family-friendly fare and fun!

So whether you want to Thai one on when looking for spice or if you are spiced curious and want a safe and fun place to explore, the Spicy Shark has just the right bite for you!

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TURNING OVER NEW LEAVES

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TURNING OVER NEW LEAVES

I recently raved about the renovated and renamed Irish eatery (which is now known as Sweeney’s) at the historic Lenox Hotel http://www.lenoxhotel.comin downtown Boston and wanted to follow up with an update regarding one of the Hotel’s other dining establishments.

City Table was a favorite of hotel guests and visitors alike for years, but now that the Hotel has taken its dining service in-house and handed the reins to Chef Daniel Kenney (who local food fans and visitors may know from his masterful menus at The Liberty Hotel), the lobby restaurant has been renamed Willow & Ivy and, when it reopens in March, will feature a menu that features Kenney’s fresh takes on New England-inspired American cuisine.  

Among the signature dishes at Willow & Ivy are a Maine lobster pie made with Cognac and sweet corn, an orange blossom honey-glazed duck breast with grilled stone fruit and ginger carrots, and a Harissa-rubbed spring lamb chop and loin combo. 

As with Sweeney’s and the recently-renovated and renamed Irving bar, there is also a new cocktail program that combines locally-sourced botanicals and house-made infusions that can be customized for any taste.

As it sits on the corner of Boylston and Exeter in the heart of Back Bay, the Hotel and its restaurants make for perfect stops for locals and visitors alike and the floor-to-ceiling windows framing Willow & Ivy will allow guests to take in all that Boston has to offer while they enjoy gatherings with friends and family or business meetings in the main space or in the private dining room that seats up to 32 guests. True to its name, the main dining room includes a live tree right in the middle, so not only does the space let in the outside it truly brings the outside in!

Whether you are new to Boston, just visiting, or come from Brahmin stock, the Lenox Hotel is always a great place and the new dining options make it even better!

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A COOKBOOK THAT WON’T LEAVE YOU FLAT

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I recently had the pleasure of interviewing historian and chef Hélène Piñer for the online publication Jewish Unpacked and, as her latest book is a cookbook and as Passover is coming, I wanted to share it with you all as well!

As a professor of Medieval French and Spanish history, Piñer has become an expert on Sephardic Jews from the Iberian Peninsula. Seeing food as a means to track people and cultures through time and place, she has created a series of books that focus on this ancient population. In addition to such international favorites as shakshuka and shug, the Sephardic Jews also apparently have a heavy hand in the history of the famous food that is highlighted not only at Passover but at every Catholic Mass- matzah!

In Matzah and Flour: Recipes from the History of the Sephardic Jews, Piñer looks at the various forms of flour that have been traditionally used when leavening was not allowed and the delicious and historic creations that have resulted. While the unleavened bread of Passover is the root of the story, Piñer offers recipes that use this simple but complicated cake to make meals that work well at any time of year. In the process, she also explores and engages readers in the deeper meanings of what is traditionally called the “bread of affliction” and how food can be a symbol of freedom and a sustainer of not only the individual but society as well.

In addition to the traditional Passover plates like lechem oni (“poor man’s bread”) and sweet and savory matzah-based recipes, the book also offers such Passover pleasers as unleavened tortillas, empanadas, burnt cheesecake, and Passover shortbread. And while the base of the Iberian-inspired book is matzah, it also offers recipes from other places and for other holidays, such as an Egyptian hummus, orange and raisin donuts, “Jewish” marzipan, and a well-named dish called the bread of the seven heavens. 

Whether you trace your roots back to Spain or the Mayflower, the story of Passover is a universal tale of overcoming oppression and celebrating through food. If you need a guide, I can think of few better than Hélène Piñer and this amazing new book!

www.academicstudiespress.com/

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ONLY FOUR CUPS?!

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Passover is coming, and that means it’s a great time to stock up on foods that are made with fewer artificial items- especially things that could do sugar or corn syrup and you can get the sugar version.

While I always stock up on jam and soda, it is also a great time to get introduced (or reintroduced) to kosher wine.  

When wine is kosher for Passover, it means that it is certified kosher for Passover and all year-round, contains no gluten nor any byproducts from grain that has leavened

Kosher wine is made exactly like any other “regular” wine that does not carry a kosher certification. The only differences are: all hands-on operations from the moment the grapes are crushed until the wine is bottled and sealed must be done by a crew of professionally-trained sabbath-observant Jewish workers mandated by the contracted kosher supervision agency. Like any wine, there are kosher wines that are dry, semi-dry, semi-sweet, or sweet and they come from state-of-the-art wineries from all over the world.

As the leading producer of kosher wines and spirits, Royal Wine Corp. knows what makes a great wine and is always looking for and offering some of the best the world has to offer! From domestic delights like Herzog Generation VIII to French faves like a vintage Burgundy fromChâteau Philippe Le Hardi and a Pomerol from Château Le Gay to an Italian Chianti that you just can’t refuse, Royal brings the best of the world to your table, whether you want to enjoy the traditional four cups of the Passover meal or more.

And if you like Israeli wine (as more and more people are!), Royal recently released new and new-old wines from such award-winning wineries as Feldstein, Gros, Naveh, and Yatir – all of which are names you should know if you are any kind of oenophile.

So if you still think sticky and sweet when you think of kosher wine, it is time to emancipate yourself and your taste buds. 

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