Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
As a food fan, I try a lot of things that may not always be so good for me- at least not all the time.
As a parent, I often have to explain the difference between a once-in-a-while treat and an anytime snack.
That is why I am so grateful that my fellow Penn Quaker Alex Trivas has come up with a set of fun and educational cards called Food Monsters that help kids (and adults) learn about why some common elements of many common foods are best when kept at a minimum.
By using the cards to pay the timeless game of memory, players not only have fun but also come to recognize and learn about such memorable menaces as carageenean, phosphoric acid, and even our childhood fave- sugar. From Blue 1 to Red Dye 40, these 32 cards help us find ways to count on ourselves to stay healthier and to avoid the perils of processing that make us and our planet less healthy.
So if you find it harder to read a food lavel than to do your kids’ homework on Zoom, pick up a deck of Food Monsters and fun learjing will be in the cards!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
Matt’s Meals features a lot of great things that go into readers’ and listeners’ mouths and what they like to share with their friends.
Now, I think it is time to give some of our other best friends some time.
Though it may sound like a new drink company, Soda Pup is actually more in line with the second part of its name. Owned and operated by a Veteran who worked for in the sports world before going to the dogs (and who has a pair of pups of his own), Soda Pup produces a series of some of the best-built and most fun dog toys available.
All of Soda Pup’s products are approved by veterans and veterinarians and are made in America of high-quality, FDA-compliant and BPA-free materials that assure customer satisfaction and keep them begging (or rolling over) for more. From the military-inspired USA-K9 line and the out-of-this-world Spotnik collection to the come as you are set called Mutts Kick Butt and their eponymous menu of chewable food, Soda Pup has something sweet and bubbly for every dog and pet owner. They even have Dogtastic treats and a new line called Harvard’s Finest that pay tribute to the company’s Bay State roots.
In addition to helping dogs and dog lovers, Soda Pup also helps the planet through a partnership with Carbon Click that purchases carbon offsets with each Soda Pup purchase.
It may be a dog eat dog world, but now you can be sure that your dog has something good to eat!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
It is a rare month when Steve Peljovich from Michael’s Deli in Brookline is not going the extra mile for his community. Whether it is raising money to support fellow cancer survivors through Relay for Life, sharing his Cuban-Jewish heritage and recipes as part of Jewish Arts Collaborative’s Taste of Israel event, sending sandwiches and other support to medical workers and other community supporters, or keeping ties with his athletic friends by supporting the Shawn Thronton Foundation, it’s amazing that Steve has the time to make his world-famous sandwiches, knishes, and his mother’s famous meat loaf!
Just when you think Steve would not have an ounce of energy left when he eventually heads home after another long day of serving others, however, he has come up with yet another way to support his friends and neighbors!
While other restaurants are making their bread through third-party delivery services (like South Street Diner is through Uber Eats), Steve is hand-delivering his hand-made food to people in Needham, Newton, Brookline, and Wellesley with no delivery fee and just a $30 minimum. So not only can folks enjoy Steve’s amazing food, they also get to see his smiling face and feel a bit more connected to at least one of the many people who are working so hard to help them and all of us get through this crazy time.
If you ever happen to be near Coolidge Corner, be sure to stop by and say hi to Steve. If you live near him, be sure to ask him to return the favor. Either way, you will surely feel more connected and more satisfied!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
While Valentine’s Day puts many in the mood for chocolate (as if they were not every other day!), I wouild be remiss if I did not mention that another holiday related to a favorite food had recently passed.
For those who may not be aware, National Peanut Butter Day was celebrated on January 24, and this year, there may be more ways to enjoy it than ever!
In addition to such tried and true tongue toppers as Boston’s local legend Teddie and New Orleans fave Beyond the Equator, (not to mention the PB-drenched “wings” from Chocolate Pizza Co.), I recently found two new contenders for best option to eat with chocolate (or by themselves).
While many may think of sticky messes when they think (or dream) of peanut butter, PBFit brings all the flavor with far less mess and nearly 90% less fat! Each lip-smacking serving is only 70 calories and can be used in smoothies or recipes like Pad Thai and other international favorites.
Speaking of international favorites, our friends at Huel have also entered the sticky legume ring with a peanut butter-flavored mix and bar. Surely, these will help the world’s best-selling complete nutrition brand to become even more popular, as the vegan and high-protein natural roasted peanut flavor shines through in smoothies or just out of the wrapper and the 27 vitamins and minerals make any day more satisfying!
So if you are looking for something to pair up with your VDay chocolates or just to enjoy on its own to get a protein and flavor punch like no other, be saure to mark January 24 on your calendar and stock up for next year (or next week) with these tasty treats.
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
Despite the inability to host as many people as might be desired (especially in this season of desire), plant-powered eatery Lulu Green is preparing a four-course heat-and-eat meal that is perfect for lovers of all persuasions and dietary needs!
For their latest Valentine’s Day Date Night for Two, Lulu’s talented team is preparing a vegan cheese plate with fruit and nuts, a beet and blood orange salad with tahni, spinach and vegan Ricotta ravioli with pesto and Za’atar focaccia, and, for dessert (for what is Valentines’ Day withouty sweets?), chocolate-dipped strawberries AND chocolate fudge brownies with a compote made from raspberries and roses.
If you want to reallymake the night special (and couldn’t we ALL use an extra-special night?), Lulu is offering to add a dozen roses from fellow female entrepreneur Love Child for an additional charge.
Orders can be placed through February 9 at 8 PM and can be picked up for Valentine’s Day on February 13 or the older edition on the 14th. Either way, you can be sure that you and your paramour are getting delicious, plant-based food that will help your romance blossom.
Growing up in a Cuban-Jewish family in Miami, Steve Peljovich had a lot of flavor to bring to Boston. Having been introduced to the Hub of the Universe by way of the legendary (and lately late) Durgin Park, Peljovich liked the family way of the place, but knew that there could be more to Boston fare than prime rib and Boston’s famed baked beans.
Eager to capitalize on his background and familial feel, Peljovich did stints at John Harvard’s Brewhouse in the misnomered Harvard Square and the Hard Rock Café in downtown Boston before heading out to the semi-preserved Brookline neighborhood known as Coolidge Corner. There, he took over a legendary deli that was known far and wide for its corned beef and has since not only reigned as the new “Corned Beef King” but supported the community with food, familial fun, and financial support to organizations that range from the American Cancer Society to former Bruin Shawn Thornton’s Foundation.
Matt’s Meals: How did you get into cooking? Who inspired you?
I was definitely influenced and inspired by my family. Growing up in a Cuban-Jewish home, food was always central in our lives. Aunts, uncles, parents and grandparents were always cooking something up and the recipes were always a mix of cultures.
Matt’s Meals: Where was your first professional kitchen experience and what lessons did you learn that continue to educate how you work today?
I was a prep and line cook at a Hooters in Miami. It was fast-paced, crazy, and always hot. The biggest lesson I learned was how not to treat staff. I feel like an old-timer saying this, but the management used a demeaning and demoralizing philosophy to motivate staff. Employees were pawns and tools, not people. As I continued in my restaurant career, I knew that i would never treat my teams that way.
Matt’s Meals: What have been the biggest challenges you have faced and how have you handled then?
My biggest challenge was making the leap from a weekly corporate check to running my own business. At the time that I transitioned into my own business, we had three very young children and the risk of being an independent operator scared the life out of me. As they say, “failure was not an option,” so I tackled everyday as a new challenge. I strive everyday to win new faithful customers with great food and a welcoming environment. Being a small business, I make it important to learn who my new guests are and encourage them to make a relationship with the business. I want them to be a part of the experience, not just an end user of my food.
Matt’s Meals: How has your cooking and business style changed and how has the industry changed?
I would like to think that I haven’t changed much. I learned many lessons in some very different corporate restaurant environments and have worked to mesh those with my own personality. I think folks now are looking for fresh, quality food made with care and I think I provide that daily. I would like to think that the foodservice industry has made a turn to recognizing the independent chef/restaurateur over the corporate chain. Over the last 10-15 years, it has been restaurant personalities driving this change and media that have given an avenue for independents to thrive.
Matt’s Meals: What are you most looking forward to this year, in terms of your career?
I am looking forward to welcoming folks back in to dine at the tables in my deli and to hang out to chat. Hopefully this will happen in 2021! I miss the connection with our guests and the atmosphere the deli takes on when it is full of guests. It reminds me of going to the great delis of Miami Beach as a child and being with my family, seeing other families getting together over great food that is a huge part of my culture.
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
What becomes a Ph.D. in genetics most? Apparently, making wine!
At least that is the strong impression I get when I enjoy Red Tail Ridge wines.
Located in the Finger Lakes of New York, Red Tail Ridge was created and is run by Dr. Nancy Irelan, who has used her advanced studies to specialize in viticulture and oenology.
Crafted on a LEED Gold-certified, sustainable 35-acre estate that resembles the microclimates of Europe’s finest wine regions, Red Tail Ridge also benefits from the West Coast backgrounds of Dr. Irelan and her husband. The dynamic duo makes about 9,000 cases each year and the hand-picked care shines through in every taste of their Riesling, Chardonnay, Pinot Noir and Cab Franc. In recent years, they have expanded their menus to include reds with roots in Germany and Austria as well. No matter what you try, however, you will see why Red Tail Ridge was New York’s first winery to be recognized by the James Beard Foundation and why many of their wines have been selected as finalists for the James Beard Award for Outstanding Wine!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
As is true of so many of our favorite food makers (and critics), Barrie Lynn Wise is leading a double life.
For 30 years, she has worked in the telecommunications industry. For the past few, however, she has added the not-so-secret identity of Sangria Lady.
Using the best wines and freshest fruits she can find, Wise began making small-batch sangria for family and friends. As word got out, demand began to rise, and she has since created a cottage industry of sangria parties and other special presentations featuring this wine-y wonder woman.
Though her Sassy Lady red and her Classy Lady white are both delicious on their own, each is sold with customized mulling spices and comes with a raft of recipes that range from hot mulled sangria to smoothies and slushies. Her website even has a recipe for sangria cake!
And though Covid has cut down on her public appearances, Sangria Lady is still open to discussing private tastings and parties.
So the next time you want something sassy, classy, and deliciously fun, who ya’ gonna call? Sangria Lady!
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
There are so many beverages that claim to contain so-called superfoods (if not super powers), it can be confusing as to which does what and (perhaps more importantly) which tastes how.
I have been fortunate enough to find winners like Waku, Pricklee, Maple Mama, and others that contain ingredients that support your body and brain and nothing that hurts it.
The latest addition to this laudable list is called Sipp (that’s with TWO “Ps”).
Sipp contains a berry known as camu camu that contains a lot of vitamin C and other antioxidants that have been shown to fight inflammation and even improve blood pressure and lower both blood sugar and weight.
Though camu camu on its own can be sour, Sipp is sweet and delicious, with organically-infused flavors that include vanilla spice, berry mint, and sweet ruby riot (which takes Orbisculation to the next level!). All are made with all-natural ingredients that also include organic agave, caffeine, and ginger oil, packing even more body-helping stuff into each can!
Sipp has been certified “clean” by the USDA and certified delicious by Matt’s Meals, so be sure to take a SipP soonN.
Matt’s segments for “Connoisseur’s Corner” usually air on WBZ (1030 AM) Saturdays at 7:25, 8:25, 9:25, and 11:55 AM and Sundays at 7:25, 8:25, 9:25 AM.
Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!
Bon appétit!
For many adult beverage lovers, one of the key criteria for a favorite drink is how long it was aged and in what type of barrels. Unfortunately, once the beverage leaves the barrel, there is not as much opportunity for further maturation.
Texas-based Oak & Eden has turned beverage finishing inside out by including a spiral-cut barrel stave in each bottle to sustain and enhance the process! Over time, this patented “spire” helps release further complexities and flavors from the spirit.
The menu of Oak & Eden options includes aged bourbons that are finished with American oak or Cabernet-aging French oak, and others with IPA, Scottish Ale, or West Oak Coffee cold brew. They also offer ryes with charred oak spires, spires soaked in Caribbean rum, and even a French oak-aged rye that has been produced with help from the band Jamestown Revival. No matter which you choose and how you take it, you are sure to stick around this rounded stick.
So if you like your beverages well finished, start something new with Oak & Eden and see how pleasantly twisted your favorite drinks can get!
