Author: Matt Robinson

LEADING THE WAY AGAIN

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I have long been a fan of True Made Foods – the Veteran-run condiment company that uses vegetables instead of sugar to flavor their delicious line of products. 

Their award-winning barbecue sauces crafted by Veteran Pitmaster Ed Mitchell are the stuff of legend and their ketchup and multiple mustards are regular accessories on my table and at some of my favorite eateries.

As Veterans often come up with great ideas and advancements, it may be no surprise to learn that some more established food makers have seen fit to take advantage of the pioneer spirit of Veteran entrepreneur Abe Kamarck by cutting the sugar in their condiments and using nutritious vegetables other than tomatoes for their ketchup. 

(Maybe that is why they own a team called the Steelers!)

As Veterans are not the types to take such challenges lying down, Kamarck has announced True Made’s latest advancement of phasing out their traditional bottles and replacing them with a bigger, fully-recyclable one. Though the new bottle somehow holds more delicious products without taking up more space on your pantry shelf, I hope that it will soon take up more space on your grocery store shelves and so urge ALL of our fans to ask for True Made at their favorite stores and restaurants. Not only do True Made products offer all the flavor of what may still be more familiar brands, but they deliver it all with more nutrition and less sugar and also with the knowledge that you are not only supporting your health and that of your family but also supporting an entrepreneur who learned how to run a business while supporting your freedom. 

CORN – NUTS

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When I recently interviewed Jordan Rich at the Needham Free Public Library about his wonderful book – On Air: My 50-year love affair with radio (proceeds from which go to Boston Children’s Hospital), many of my fabulous food friends donated samples to share with the audience.

And while there was an impressive spread to go along with Jordan’s impressive stories of his life and career and the many other lives he has touched, two of the most popular items were bags of Q’s Nuts and fresh-made caramel and cheese popcorn from Johnson’s.

While Qs has been a friend and supporter for many years, Johnson’s was a more recent discovery. Even so, my fans and I loved them both equally and, when the interview was over, I mixed the scant leftovers together for a delicious post-event treat! 
Since 1940, Johnson’s has been bringing the flavor of the New Jersey boardwalk to snack lovers around the world. Their air-popped, freshly-packed popcorns are available in an ever-expanding menu of flavors and come in sizes that work well for a family movie night or corporate event.

Though a few years younger, Q’s commitment to quality is no different and their selection of flavors is even greater- wrapping their fresh and nutrient-packed almonds, cashews, peanuts, and pecans in everything from maple and bourbon to garlic and an entire line of chocolate-based varieties.

While I look forward to more author talks and more great food, all you need to do to enjoy a taste of my Writer’s Block series is to visit needhamchannel.org, and please also check out Johnson’s and Q’s anytime you want a delicious snack that is made with love.

L’CHAIM

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While it may not be popular to discuss, the Jewish faith has given the world a lot of great things that are worth celebrating. From monotheism to carbon capture and Alphabet to Waze, the people of the book continue to enhance and improve life over and over again.

It makes you wonder what life would be like if anyone actually did boycott all the things the ancient Israelites and their descendants have spawned.

Fortunately, there is even an amazing drink to raise when showing gratitude for all of these gifts.

Created by Chabbad Rabbi Chaim Litvin, Bourbon Rabbi (Yes- you heard that right!) makes award-winning Bourbon that stands up to any in Kentucky.

As Litvin is an actual rabbi, he welcomes aged barrels but avoids dirty trucks that might be tainted with unkosher freight or unkosher business dealings. The result is a growing set of clean and satisfying sippers that are as delicious with caviar as they are with cholent. 

Among the newest additions to the line are a sweet and spicy bourbon that is painstakingly but lovingly finished with honey and cinnamon and a rich and indulgent double-oaked set that has been aged for six years and bottled at cask strength for true connoisseur’s (like us!).

As a rabbi, Litvin is also happy to educate guests about his beloved Bourbon and why it is so important to celebrate every gift G-D has given us.

L’chaim!

POST TIME

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I love to talk about independent restaurants, especially when they are run by a family!

That is why I am so excited to share the news about the recent opening of the Post 1917 steakhouse in Reading.

Located within the former home of Reading’s century-old post office, Post 1917 combines local charm with city quality, both of which are aptly addressed by chef/owner Jason Carron.

As he has been in hospitality for two decades, Chef Carro has been able to gather a team of fellow award-winners and harvest ingredients from the many family farms he has come to know and love that guests will surely come to love too!

From creative starters and sides like the foie gras grilled cheese bites, Wagyu dumplings, dirty fried rice, and twice-baked sweet potato to hand-cut meats from Brandt Farms and hand-picked local seafood, to house-made desserts that include cannoli zeppoles, a strawberry shortcake sundae, and one simply called “the cake,” Chef Carron’s menu is sure to combine local favorites with an ever-expanding set of surprising servings that are sure to satisfy!In addition to attracting people from his native neighborhood and far beyond, Chef Carron also hopes to spotlight Reading with his large patio, where guests from all over can come together to enjoy al fresco dining in the fresh suburban air while listening to live music and taking in what is sure to be a bustling scene. If the weather is not conducive, guests can still get to know each other at the large, quartz-topped bar, where they can also enjoy Post 1917’s international wine selection and creatively cool cocktails, including their signature takes on the popular Cosmo, Martini, and Old Fashioned. But that and the façade will be the only old fashioned part of Post 1917. The rest will all be contemporary and creative and sure to spread Chef’s fame even further.    

COME FOR THE MUSIC- STAY FOR THE FOOD!

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I recently went to another new restaurant to hear the Winiker Brothers play.

As they had played at such favorite spots as Brothers in Brookline and Cook in Needham (and my wedding), I was sure that the latest stop on their legendary tour would be worth the trip as well.

Boy was it!

Neroli in Westwood not only offers a beautiful back room where the Winikers performed (and where they are scheduled to again June 27 and July 18), but an entire front market that features hot and cold coffee drinks made with one, two, or even three shots of fresh espresso, a hearty breakfast sandwich crammed with fresh cheeses and meats, customized subs packed with everything from their famous eggplant, chicken, or meatball parm to tuna and steak tips, or a fresh salad or soup to tide you over until dinner.

When you come back for dinner, stop to sip an Italian margarita made with Amaretto or choose from the selection of spritzes at the hopping bar and be sure to save room for freshly-made cannoli and gelato. In between, enjoy Neroli’s famed lasagna, their deliciously different vodka-sauced mozzarella sticks, freshly-sliced meat and cheese boards, creatively-prepared seafood, house-made pastas (many of which can be prepared Senza Glutine as my cookbook-writing friends Cindy Coddington and Jo Provenzano Hoppe would say), and steaks that stand up to any downtown dining room. 

Though I plan to come back for the Brothers, it is safe to say that any night at Neroli will be a night enjoyed!    

GRAZIE, SETH!

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Seth Greenberg has long been known as the man behind Mistral, Mooo, M80, and many more massive hits.
His latest splash on the banks of the Charles River is the recently-opened MonteVerdi at the Four Diamond Royal Sonesta Hotel in Cambridge.

Turning the German into Italian, MonteVerdi pays tribute to the Greenberg’s family’s time near Venice, where Seth’s late father owned a clothing factory and where his mother was dubbed “Signora Monteverdi.” 

Combining views of the Charles with flavors of the Po and Tiber, MonteVerdi will also bring together the titanic (and locally-spourced) talents of former Ashmont Grill and Rendezvous Chef Christian Ellis, Serafina Back Bay and Verb Hotel manager Jared Hall, and Seth’s favorite designer, Petra Hausberger of Somerton Park Interiors.

Greenberg’s menu is apparently going for the “less is more” philosophy that is the mark of great Italian cooking. With flatbread pizzas and freshly-made pastas to locally-sourced seafood, a new edition of legendary chef Gordon Hammersley’s roast chicken, and an amazing homemade sauce, MonteVerdi will offer everything your Nonna did…and more! 
Opening just as the weather warms, Monteverdi will not only offer an al fresco raw bar but also one of the largest terraces in town, making it the perfect place for a beautiful brunch, a dreamy dinner, or an Italian-inspired evening. This is such a scoop that there is not even a website yet, but you can try

MAZAL TOV, STEVE!

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I know that there are few people we talk about more than Steve Peljovich of Michael’s Deli in Brookline. However, as this meat-minded mensch just ran through another Relay for Life to raise funds for the American Cancer Society and is also celebrating his 13th year as the King of Corned Beef, I wanted to wish him a mazal tov on his personal passion and productivity and his business bar mitzvah.

In addition to offering the best in traditional deli in the area (including meats that are “imported” daily from Brooklyn), Steve has maintained a menu of masterfully mishegas-ed knishes that have offered ingredients that have ranged from traditional potato and kasha to Fruity Pebbles and Nutella, with the only consistent theme being their deliciousness.

While it is always fun to drop by and be treated like family at Steve’s Coolidge Corner location, my family always loves it when I bring things home and we have often asked Steve to use his favorite family recipes (including Auntie Bev’s noodle kugel and his mother’s heavenly homestyle meatloaf) to serve and satisfy our family and many others. From finger sandwiches to yard-long subs, Steve has everything you need to bring more flavor and fun to all sort of events – including bar mitzvahs!

When not supporting his friends and neighbors with food (which he also readily donates to area shelters and sports teams, including the Boston Bruins and the Shawn Thronton Foundation), Steve also supports cancer patients and other neighbors and is always ready with a warm smile and friendly greeting, which somedays is more sustaining than even his delicious food.Thanks again, Steve!                   

PAREVE PARTY PLACES

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While I remain a loyal fan of Michael’s Deli (having grown up with Michael on the North Shore and having been a devoted friend of super-mensch Steve Peljovich for years), when I am not near Brookline’s famed Coolidge Corner, there are few places that slake my insatiable thirst for deli like Mamaleh’s!

For years, Mamaleh’s has been piling on some of the most authentic shmears and cold cuts around. And while nothing beats a fleishig fressen at Mamaleh’s, as they are ever eager to serve their guests, they are introducing a new vegan pop-up Thursdays through Sundays at their recently-revealed test kitchen and event space called Mamaleh’s Kibitz Corner. 

In addition to featuring plant-based lox and egg-free challah, the Corner will also host classes (like the babka baking one with pastry chef Rachel Sundet June 20 that is also available on Zoom for ambitious home cooks) and will be rentable for brisses, bat mitzvahs, birthdays, and any other simchas you can name.

If you want to get more into meat or just enjoy summer in a white meat way, Mamaleh’s sister spot, State Park, will host its first Summer Camp Fried Chicken Picnic on June 12 on its outdoor patio. At this finger lickin’ good event, guests can gorge themselves on juicy chicken and all the fixins’ for just $36 and also enjoy sno cones and special summer cocktails while enjoying and making friends.

Whether you like brisket or burgers, egg creams or espresso martinis, the dynamic duo of Mamaleh’s and State Park have all you want. And this summer, they will offer even more of it!

C’MON- DO IT AGAIN!

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While I love to talk about food, I also make a point to point out and support the many people who do not have enough.

From touting the latest event for the Greater Boston Food Bank (which is June 28 and 29 at Fenway Park, by the way) to writing a cookbook to raise awareness of and funds for the expansion of the WISHDISH homeless catering program to celebrating the spirit and flavor of such waste-fighting food distributors as Too Good to Go and food makers like Matriark, Re-Grained, and the Veteran-owned Fire Dept. Coffee, we all need to support not only the people who use what others throw out but also the people who benefit from such efforts as well.

That is why I want to be sure to spread the word that June is now officially Upcycled Food Month!

By visiting using the tag #ShopUP, consumers and producers can join the Upcycled Food Association (UFA) and be part of the growing movement that promotes using more of what is grown to serve more people and to minimize waste so more food ends up filling stomachs and not dumps.

Throughout the month, the UFA will be hosting live and online events that revolve around Upcycled Food Month. While you are exploring their website, there are membership benefits for every link in the supply chain – from farmers to diners – and all of them benefit everyone else too!

In addition to information about responsible upcycling, the UFA’s website also has tips to help you make your food dollar go further and even recipes to inspire you to try new combinations of foods that can expand your horizons as well.

HUB HALL GETS EVEN MORE DIVERSE

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Whether you have tickets to a game or concert or just want a great selection of some of the area’s best eateries, Hub Hall at the TD Garden is always a great choice!

From Cusser’s Roast Beef and Seafood to Lily P’s Fried Chicken, the Mexican mastery of Naco Taco and Hellenistic hits from Greco to the CT-inspired Italian treats at Mida Apizza, and from Southie’s famed Sulivan’s to the North End’s legendary Mike’s Pastry (which I once snuck into a Genesis concert- totally worth it!!), Hub Hall has long offered an impressively diverse menu of menus that truly has something for everyone!

In its enduring effort to engage even more eaters, the Hall recently added the amazing arancini and other authentic Italian street food treats from Cini’s, soulful servings from Adriano’s and inspired Indian ingredients from Bati, the latest concept from my food friends at Shanti.

Another development this year is the opening of a patio space for Hall anchor Momosan which is held down by Iron Chef Morimoto. With the addition of the seating areas, people will not only be able to take in more of the vibe of pre- and post-event crowd at the Garden, they will also be able to enjoy more of the garden-fresh foods and authentic Asian ingredients that Momosan serves in Chef’s famous “bowls of happiness.”

Whether or not you have tickets to the Garden, HubHall is always a great place to visit to see what is new on the Boston food scene while enjoying flavors from around the world all in one place! Be sure to drop by often as there are always new tastes and faves to find!