Author: Matt Robinson

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!

SUSTAINING SCRUPLES

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All over the food industry (and many others) terms like “organic,” “farm to table,” and “gluten free” are plastered on products in ways that are ultimately deceptive and dishonest.

After all, everything we eat has something from the earth in it that was grown somewhere and things like water and chicken have always been made without gluten- So what’s the deal?!
In You Can’t Market Manure at Lunchtime (which was recently released by Harvard Business Publishing), food industry expert Maisie Ganzler offers honest advice on how to use authentic vocabulary to share your story in a way that consumers can understand and appreciate.

As a strategic advisor for Bon Appétit Management Company, Ganzler helps oversee over 1,000 eateries in more than 30 states, making sure that every one of them uses ingredients that are truly what they claim to be. 

Among the claims that her company has been standing behind for nearly 40 years are that all of their foods are cooked from scratch using ingredients that are grown and harvested using practices that do minimal damage to the environment and that benefit the growers as much as possible.

While many other makers have tainted these terms, Ganzler’s book not only demonstrates how to use them in an appropriate way but how doing so can actually bear more (organic) fruit than not!

Sustainability is more than a buzzword- or at least it should be. After all, if our food is not sustainable- how are we?Fortunately, Ganzler’s book offers real advice and examples from the people who are sustaining proper practices that can guide and inspire others in any industry to do well by doing good.               

STRIKING OUT HUNGER

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Even while we are out enjoying barbecues, farmers markets, and other summertime celebrations of food and fun, it is important to remember how many of our friends and neighbors are not so fortunate and have far less to celebrate, especially when it comes to food.

That is why I am looking forward to visiting Fenway Park on June 28 and 29- Not because the Sox are playing the San Diego Padres (a game even they may not bet on!), but because the Greater Boston Food Bank is hosting its Red Sox Strike Out Hunger event during those games.

As fans enter Fenway Park, GBFB staff will be accepting donations at tables and roaming the concourse, encouraging people to donate so they can help feed others as they wait in line to feed themselves some of the best ballpark food around. There will also be autographed items for sale, proceeds from which will also go to help the Food Bank.

As the Food Bank is one of only three charitable partners who are allowed to take over the park in this way, the event is a big deal. And as the Red Sox Strike Out Hunger program has raised over $240,000 in the past 30 years (with each dollar paying for two healthy meals), the impact on the community is impressive to say the least!

Whether or not the Sox are doing well, a visit to Fenway is always a treat. If you go to the Padres games this month, you can also treat others to healthy food even if your gameday meal plan is not so much.

TIME TO RE-KONNECT

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Before inclusion and diversity were buzzwords, Boston’s Queen of Connection Colette Phillips was forging relationships across neighborhoods, aisles, and other barriers- both real and perceived.

On July 30, Boston’s savviest soiree-ers and supporters will gather at Big Night Live to celebrate her pioneering work and the contributions of her Get Konnected network at the 10th anniversary edition of A Taste of Ethnic Boston. 

Though Boston may be known for its Italian North End (which was originally a Jewish and African-American neighborhood) and its still somewhat Irish Southie, there are neighborhoods and flavors that are just as important that may not get the same publicity (at least not on other media platforms). Get Konnected is out to change that!

During this premiere showcase of Boston’s diverse dining destinations, chefs from all over the area will share their stories and their recipes in a celebration of culinary community.

As part of the decade-marking celebration, the event will include the naming of Get Konnected!’s Top 25 Ethnic Restaurants and Top 10 Chefs of Color in Greater Boston, most of whom get little recognition from most other media outlets. It will also kick off the first A Taste of Ethnic Restaurant Week in Boston, which will encourage diners to expand their restaurant repertoires with special meals and deals at participating venues.

In addition to supporting area chefs and eateries, Phillips’ event will again spread the wealth around by donating part of the proceeds from Get Konnected to The GK Fund, a nonprofit social impact fund dedicated to funding BIPOC entrepreneurs.

Boston is an incredibly diverse city. Especially as so much of the world is falling apart, it is surely time to Get Konnected. And if you can eat great food at the same time- all the better!

EXPANDING THE COMMUNITY

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I recently raved about the arrival of my new favorite Jewish bakery – Bakey – coming to Newton Centre (where it has taken the physical space – but not the place – of Galit’s Treats).

Now I get to share news of an amazing eatery that started in Newton that is expanding to Boston’s South End.

Cacao Chocolate Bar & Cafe is bringing both a store and café to 570 Columbus Avenue in Boston.

Co-owner Perla Rosario grew up on a cacao farm in the Dominican Republic and is a graduate of the Hurley Elementary school, the new location will represent a bit of a homecoming for her homemade treats and chocolatier heritage. As Perla’s business and life partner Leo Baez grew up around cashew farms in the Republic, it also makes sense that the cacao-coated nuts are among the store’s best-sellers. However, there are plenty more treats to try either in the cozy, cocoa-colored café or at the convenient pickup window.

From bean-to-bar chocolate from all over Latin and South America to hand-crafted caramels, vibrant marzipan, brimming barks, chai cups, a growing selection of fresh pastries, that features croissants from Hyannis’ Pain D’Avignon, coffee drinks, teas and tonics, and an entire menu of what has been called the best hot chocolate in the area that includes the famed frozen hot chocolate that once brought throngs to the also dearly departed Serendipity 3, Cacao will also bring the sense of community that has made it such a. favorite regular stop for so many in the Newton area and that will surely make it a star in the South End.

Sweet!

SICILIAN SUPERSTAR

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My recent talk with Jordan Rich at the Needham Free Public Library was a HUGE success and I want to thank all of our food friends who donated treats for our guests. We had chocolate from Red and Flava Naturals, crackers from Effie’s Homemade and Mary’s Gone Crackers, cheeses from Vermont Creamery, Jasper Hill Farm, and Birdie’s, and delicious nuts from Q’s Nuts and I hope to offer more when my author interview series reopens in September.

In the meantime, I am looking forward to hosting a game night at the library on June 20 featuring award-winning designer Gene Mackles.

In addition to introducing me to his amazingly fun games, Gene also introduced me to Brelundi – an Italian-inspired (and I mean “inspired”!) eatery that has locations in Waltham, Tewksbury, and Billerica.

Helmed by native Sicilian Michael Colomba, who left a career building air traffic control towers around the world to go back to his familial farm roots and open his popular places, Brelundi offers next-level editions of such familiar favorites as pasta and eggplant parm, as well as over 60 types of arancini (some of which you have probably enjoyed at other restaurants), and many items that are apparently unique to Michael’s native region, including selections from his famed line of Italian Ready Meals. 

Once you start a day with a cast-iron padella, snack on fried chickpea panelle with Michael’s vinegar-soaked caponata (which is great by the spoonful as well), dig into his prosciutto rollatini (which has been called “Italian sushi”), or sweeten any meal with made-in-house (right down to the ricotta) cannoli and his signature eye-popping Iris desert, you will be sure to spread the word and hope that he continues to spread his locations.                 

(WO)MAN-NING THE MARKET

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I recently raved about the new farmers market that is being hosted on Thursday afternoons by Boston Public Market on the Rose Kennedy Greenway between Milk Street and India Street. As usual, there is even more food news coming from inside the Market- This time having to do with a trio of new vendors.

Curio Spice Co., Parlott Chocolatier, and Oohjacquelina Jewelry are all women-owned and operated businesses that will surely add sweetness and spice to the mouthwatering mix at the Market (which was recently named one of the 10 Best Public Markets in America by USA Today!).

Long a favorite in Cambridge Curio now brings its unparalleled collection of ethically-sourced global flavors to Boston so more home and professional chefs can enjoy. From Sri Lankan cinnamon and Turkish salt to seaweed mixes from Maine, Curio has all you need for any summer recipes and will also be partnering with George Howell Coffee to make a rose cardamom latte just for the Market! 

Brazilian-born Lu Parlott grew up helping her mom make chocolates with the beans her father farmed. As fans of her Westwood store know, that familial love comes through in every bite of her bars, barks, and brigadeiros, all of which are made from the finest ingredients with passion and style.

For those who want to look great in the kitchen or at any summer soiree, Oohjacquelina’s founder Jacquelyn Wells combines semi-precious stones, pearls, and hypoallergenic-waterproof metals together in customizable creations of hand-hammered harmony that are built to last and to impress. 

Whether inside or out, the Boston Public Market always has great things to taste and try and these designing women will surely keep that tradition going strong!

GOING (MORE) PUBLIC

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As Matt’s Meals fans know, there’s always good stuff going on at Boston Public Market!

Before I get to the latest news. I wanted to take a moment to thank the folks at Q’s Nuts for sending the delicious assortment for my guests when I interviewed Jordan Rich at the Needham Free Public Library. I hope to be able to share more delicious treats with more great people when I bring my author interview series back in September and to bring more authors to the Market as well!

In the meantime, I wanted to let people know that the Market is reopening their popular outdoor farmers market on Thursdays from 2-6 PM on the Rose Kennedy Greenway between Milk Street and India Street.

Among the venerable vendors who are scheduled to participate are the forward-thinking farmers of Building Audacity from Lynn and We Grow Microgreens in Hyde Park, as well as Ragged Hill Cider from West Brookfield, and Craic Sauce from my hometown of Lowell. Coffee fans can sample the wonderful wares of Cambridge’s Cini Coffee and Somerville’s Del’s Coffee, and those who prefer tea can steep with Forestopia and Hillside Herbals, all while enjoying something sweet from Quincy’s Asian-inspired Fuful Bakery. For animal lovers, there will also be all-natural, locally-sourced dog treats from Kettlebones in Danvers and appearances by the alpaca farmers at Inkasisa Farm in Salisbury, NH, which is part of the market’s ever-expanding footprint in the regional food space.

If you can’t make it on a Thursday, there are always great things to enjoy at the main location over Haymarket Station, including Beantown Pastrami, the Bagel Guild, Crescent Ridge Ice Cream, Red’s Best seafood, Seven Hills Pasta, Siena Farms, and, of course, Q’s Nuts, which are perfect for author interviews or any other occasion.