Author: Matt Robinson

MORE THAN TREADING WATER

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We all know that fish is good for us in so many ways, but in many regions overfishing is tainting the benefits. Also, as the “locally-sourced” and “farm to table” movements continue to grow (as they should), knowing where your food comes from is more important than ever.

Fortunately, our Cape Cod neighbors at Chatham Harvesters are working on solutions that are beneficial to all involved!

As Massachusetts’ only fishermen owned-and-operated cooperative business, the Chatham Harvesters process, pack, cook, and deliver their own catch, encouraging people to not only stop avoiding fish but to try more varieties so the population of each breed can be maintained and sustained. As they only sell to local mongers and restaurants and offer a direct-to-consumer “Fish Share,” they also keep the local bounty local and so support the area economy and our friends and neighbors in the fishing industry. They even put the name and photo of the fisherpeople that brought the fish right on the label so consumers can get to know the sources of their food!

In addition to catching local fish, the Harvesters are also looking to reduce waste and make use of the entire fish by offering their own value-added products, like a monkfish burger product that they plan to release in March.

In late March, they are also planning a special “Sip o’ Science” event at Aquatic Brewery in Falmouth where guests will be invited to learn more about the Harvesters’ eco- and econo-friendly practices while enjoying local fare and local beer.

As if all that local support were not enough, the Harvesters have been working for over a year with their friends and neighbors at the Cape Cod Cooperative Extension to feed Cape residents who are dealing with food insecurity while also supporting the local fishermen who make the partnership possible.Fish is apparently good for your brain and the folks at Chatham Harvesters are finding smarter ways to procure and protect our local fish while caring for our oceans and helping educate others about it as well.  

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BAKEY’S BIGGER!

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It seems I can’t go too long without checking in with my favorite bakery- Bakey!

In addition to coming up with new flavors of their AMAZING babka all the time and allowing fans to get behind-the-scenes access through their popular baking workshops, Bakey continues to engage new fans in new neighborhoods.

Most recently, the Israeli and Danish-influenced bakery opened in Kendall Square at 238 Main Street in Cambridge. And while this is one of the most restaurant-rich regions around, I am confident that the bakery will be able to establish itself and become a go-to for busy tech workers and fans of delicious baked goods, sandwiches, and other treats. 

As it offers both table service and a busy to-go counter, the newest Bakey is as much of a great stop as its predecessors for anything from a quick and satisfying snack to a full meal to boxes of breads and sandwiches to bring back to the office (where you will surely garner hero status!).

And if you are looking for a fun team-bonding or social event, a class at Bakey’s is always fun and delicious! Be sure to join me on May 7 for a birthday babka baking class or learn how to make their famed challah on April 2.

Whether you live or work in Boston, Brookline, Newton, Cambridge, now you can enjoy the best baked goods around. And if you don’t live or work in any of these places, Bakey’s is worth the trip from anywhere!

Speaking of Bakey, I must mention that the wonderful Jewish baker who used to have their spot in Newton Centre – Galit Grutman – is making hamantaschen for Purim that can be ordered now and picked up at Bill’s Pizza March 9 and 10. Just go to www.galitstreats.com and get your boxes of chocolate nougat, chocolate cookie, or Cinnabon hamantaschen and see why that block of Beacon Street is a baked-good fan’s dream!

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A “SPECIAL” BREW

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As I recently hosted an episode of  “Belmont Business Report“ that was produced by Belmont Media Center about Art’s Specialties, I figured it would be appropriate to revisit them for Matt’s Meals as well!

In addition to opening his latest store in Cambridge with more on the way, Art has also been brewing his own coffee in his Maynard location and is making hand-distilled cold brew that is now available at all of is stores.

As is the based with so much of what Art does, he started selling other canned cold brew brands but figured that he could do it better!

Using the family coffee traditions of his Armenian roots, Arts cold brew is rich and refreshing and comes in handy 12-ounce glass bottles that can be enjoyed or their own or used to make your favorite coffee drinks and treats. They go especially well with ice cream from Art’s Creamery as a lower-caffeine and low-acid Affogato or to wash down any of the special culinary treats you pick up at his main stores.

While at Art’s, be sure to peruse his collection of over 100 local and international beers, as well as his shelves of non-alcoholic drinks, international snacks and prepared foods, and, of course, the wide selection of curated olive oils and vinegars and teas and cheeses that first made him famous. 

I find something new and delicious every time I visit and Art is always happy to honor special requests for new products, so even if he does not have exactly what I am looking for, he surely will soon!

Art already has locations in Belmont, Sherburne, Maynard, and Carlisle and is opening Cambridge and Everett, so a visit to Art’s Specialties (and Art’s Creamery) is more convenient from more places and more worth the trip from anywhere else.

See you there and see you on Belmont Media!

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STILL FRIENDLY AFTER ALL THESE YEARS

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As Matt’s Meals fans know, I like to talk about what’s new on the restaurant scene, but I would not be a true food reporter if I did not help Friendly’s celebrate 90 years in business.

While many may think of them nostalgically, the Wilbraham, MA-based chain has recently revamped its menu with a combination of old favorites and new flavors, many of which are being offered in ways that are also easy on the wallet.

As part of a nonagenarian comeback, Friendly’s is bringing back one of their most popular offerings – the classic tuna melt.

I spent many a lunch when I was a kid enjoying a Friendly’s tuna melt and a Fribble (with maybe a Jim dandy sundae for dessert!), so it’s great to see this standard fare still going strong!

Friendly’s is also adding some new flavors including a beef tips with mashed potatoes dinner and an entire menu of quesadillas that features a bacon ranch quesadilla and a roasted corn and cheese one that is really great!

Friendly’s has also brought back the famed Happy Ending Dessert meal deal which offers a classic sandwich and one of their famous Happy Ending sundaes for as little as $8.99.

Friendly’s will also be offering a Birthday In a Bag pack, which includes not just ice cream and fixin’s but decorations. And if that weren’t enough, the birthday celebrator can join the Friendly Fun Club online and register to get a free medium sundae on their special day!

Being the first to try the latest hotspot is a thrill, but it’s always great to go back to an old familiar and see how well it still doing. I hope to see everybody at Friendly’s again soon!

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SWEET FREEDOM

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While Passover may best be known as a story of slavery, there is a sweetness and sustenance to the Spring holiday that help keep more people participating than in any other Jewish holiday.

In an effort to up the ante, chocolatier Sarah Shapiro of Wild Child Chocolate in Somerville has combined her passion for single-origin chocolate with her Jewish roots to come up with a series of culinary questions that are as delicious as they are provocative.Based on the famous four questions that are for many an anchor of the observance of Passover, Shapiro has created a quartet of candies that encourage those who enjoy them to pose further questions about the people and relationships that are involved in their production and consumption and to make sure that the people involved are free to produce and procure them without anyone feeling enslaved or insulted.The four bars (which Shapiro maintains are the only small batch, Orthodox-certified Kosher chocolates made in the Northeast if not the country!) are all made with single-origin chocolates that are ethically-sourced. As they are all made with only three ingredients (cacao beans, cocoa butter, and sugar), they allow even the flavor of each bean to roam free. And as they are available as a set of tasting squares or larger bars, they can be enjoyed alone, at a family seder, or with groups of any size at any time of year.For those who want to be guided through the process (just as they may be at a seder), Shapiro also offers tasting experiences at her new Davis Square location, where guests can also enjoy her adventurous truffles made with such surprising ingredients as olive oil, curried peanuts, lapsang tea, and coffee and bourbon, and drinking chocolates enhanced with lavender, orange, wasabi, ginger, and even mole spices.Whether you ask the four questions at Passover or just want to know where to get the best locally-made chocolate, Wild Child Chocolate is a great place to find the answers.

THE KING KEEPS DOING BETTER

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It’s Passover time, so we need to check in with Steve Peljovich at Michael’s Deli in Brookline.

After all, where else can you get kosher (for Passover) beef knishes, broccoli kugel, and a homemade brisket that may very well be better than your Bubbe’s (just sayin’) all in one place?

As if that weren’t enough, Michael’s is entering the world of online ordering, so be sure to check out https://michaelsdelibrookline.com for updates and menus.

Speaking of convenience, Steve is still happy to deliver his delicious foods to your homes (I’m speaking to YOU, folks in Brookline, Newton Needham, and Wellesley!), so it might be time to move!

And speaking of supporting communities, every Monday from 10-2, Steve will donate proceeds from food sales to a different charitable organization as part of his popular Do Good Mondays program.

There are just so many reasons to support Steve, but the most important one, of course, is the food!While Michael’s is known as “The Corned Beef King,” it also offers a slew of delicious option that range from off-the-frame turkey to mango curry chicken salad and chopped liver to pastrami and combinations like the “Unkept” tuna salad (made with Maui onion chips!), the Surfside Club (with turkey and crispy pastrami), as well as the Cancer Stinks (proceeds from which go to the American Cancer Society Relay for Life, which Steve has been part of for decades), and Thorty Black and Gold (which donates proceeds to former Bruins great Shawn Thornton’s charitable foundation). It’s as if Steve can’t help but give back- so we need to keep making sure he gets as good as he gives.

Fortunately, that is NOT hard to do as the food is just SO good- at Passover or ANY time of year!

SNAKES and SCULLERS

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It’s March, which means Mardi Gras is coming. And ‘round Boston, that means two things- Shaun Wortis’ Mardi Gras party is in the works and the Revolutionary Snake Ensemble will be on the move.

While I wait for Shaun’s latest hootenanny, I am looking forward to going to Scullers Jazz Club on March 1 to catch the Ensemble at a special Mardi Gras dinner party that is sure to bring the Bayou to Boston.

Especially as this is the year of the Snake, a Snake Ensemble show is all the more appropriate and fortuitous and they are always fun as all heck. This year, the Ensemble will be joined by local Jazz legend Jason Palmer and New Orleans native Henri Smith at both the 7 and 9 PM performances, so y’all can come.

And while any Snake show is worth the trip, the Scullers shows can also include a delicious Mardi Gras-themed dinner featuring flavors fresh from N’awlins.

While Snake Ensemble shows are always extra special, any night at Scullers is a reason to party!

In addition to some of the hottest names in local, national, and international Jazz (including Michael Weiss March 15, a weekend with Gerald Albright April 11 and 12, and a special 7 PM show with Joe Locke April 25), Scullers also offers packages that include dinner and even discounted hospitality at the DoubleTree Hotel.

Speaking of dinner, Scullers offers such jazzy flavors as roasted butternut squash soup with pea beans, whole milk burrata with roasted tomatoes, a traditional lobster roll, a baked salmon bowl with real Vermont maple, a pulled pork sandwich with onions braised in Jack’s Abby beer, and of course, DoubleTree’s legendary chocolate chip cookies.

Mardi Gras is a time to shake off your woes and let it all hang out before buckling down for Lent and preparing for a productive Spring.

I hope to see you shakin’ what the Lord gave ya’ at Scullers!

POP GOES THE PARTY

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For years, we’ve talked about the Boston International Wine & Food Festival at the Boston Harbor Hotel and the Boston Wine Expo.

And while those are both amazing, I’m excited to pop the cork on a new wine event in Boston.

On Saturday, February 15 from 6 to 10 PM, the national sensation known as Uncorked Wine Festivals will premiere at the SoWa Power Station in Boston’s South End.

Featuring over 100 wines and bubblies from around the world. Uncorked will also offer DJ-directed dancing and food trucks that will have a flavor for every sip you savor.

For the braver oenophiles, there will be a blind tasting bar where you can try your taste buds and find new faves amongst seasoned swirlers and amateur aerators.

VIP tickets cost $110 and include access to all four hours of the event plus exclusive access to an upstairs lounge that will offer premium tastings, pairings, and other special treats. For those who want a taste of special access, early admission tickets are $85 and include all four hours of festivities and some exclusive pours for the first hour. General admission starts at 7 PM and includes more than 100 wines for only $70.

For the ultimate, oenophilic experience, Uncorked has an app that you can download at https://uncorkedwinefestivals.com that will allow you to keep track of all of your new favorite wines and get info about the food vendors that might not even be available on Matt’s Meals!

Whether you’re a wine aficionado or just looking for something fun to do to keep the Valentine’s Day vibe bubbling, check out the Uncorked Wine Festival and help start a new Boston tradition.

CHOOSE NO BOOZE

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It’s that time of year when many people start to let go of their well-intentioned resolutions and slip back into less productive habits like overeating and drinking.

Fortunately, a number of area eateries and event spaces have prepared for such moments of weakness with a strong set of non-alcoholic drinks that let you enjoy the fun of the season without any moral compromise.

I recently raved about Post 1917 in Reading. In addition to their great food and historic atmosphere, the reconditioned post office will be delivering such creative creations by bar manager Ben Spinney as the Fleur De Lis (with Fleur Aperitivo and fresh orange and lemon juice), a Negroni Sans (Fleur on the rocks with an orange twist), and Trust the Bartender, a personalized creation tailored to your taste. 

If you’re in town to watch the B’s and C’s go for more banners, Banners Kitchen & Tap is featuring the award-winning booze-free brand Lyre’s in drinks called the Half Court Spritz and the Volcano – the latter of which is a fiery combination of Fever Tree grapefruit, house made coconut syrup, and Lyre’s White Cane Spirit. As it is a great place to catch the game, it is no surprise that Banners will also offer Athletic Brewing IPA on draft and an increased selection of non-alcoholic canned beers to help you get through the season.

If you prefer to participate in sports instead of (or in addition to) just watching them, PuttShack locations in Natick and the Seaport can help you ball without the fall with the Lyre-based N/A Spritz (which also features our fave Töst sparkling tea), H2NO Ranch Water made from Almave Blanco distilled blue agave with fresh lime and soda water, a Cotton Candy Crush made with real cotton candy and coconut Red Bull, and a cold-pressed passion lemonade that will surely help you get your balls in the cup.

Winter in New England can be challenging, but this year, staying straight and sober while having fun and eating well is not.

L’chaim!

SALUTE!

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There is not much better than an amazing meal at Prezza in Boston’s legendary North End. And there are a few better ways to wash down your favorite flavors than with a great Italian wine.

Perhaps that is why owner Anthony Cutarano has arranged a Great Wines of Italy dinner at Prezza on January 21 at 6:30.

At this specially-priced, five-course meal, guests will enjoy such creative delights as Mediterranean prawns with Calabrian chili, seared scallops with lobster butter, duck confit with mushrooms and a tomato veal stock, parmesan polenta, grilled sirloin and veal chops, and a pistachio sundae with mango sorbet. And while the delicious dessert will surely end the meal with a flourish, the fact that every other course is being paired with some of Italy’s most beloved wines will make this meal truly special!

From a 2023 Ca’Marcanda Vistamare to a 2020 Gaja Barolo and 2018 Sesti Brunello di Montalcino, Caturano is pulling out all the stops and a bunch of great corks to celebrate his Italian heritage and the flavors that have inspired him and his guests for so many years.

If you are not able to snag a table on the 21st, rest assured that any night at Prezza is a treat! From their trend setting antipasto board and ravioli di Uovo to their famed crispy shrimp with Italian slaw, wood-grilled venison, branzino, and their freshly-caught squid and octopus medley, lobster-loaded fish stew, and of course, handmade pastas topped with everything from duck to veal to saffron and shrimp, Prezza combines traditional, Italian favorites with creative combinations of fresh ingredients and flavors that make it a great place to bring family friends or just to drop by to see what’s new on the menu. 

And if you can’t decide on just one thing, Prezza recently brought back their petite portion menu, featuring oysters, tuna, tartare, and their famous gourmet meatballs, offering everyone plenty of options to make their own tasting menu or a lighter meal or snack.

Molto bene!