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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

I have often raved about Saugus’ own l’s Donuts and talked about how, whenever I have friends come in from out of town, we always try to make it to their Downtown location at 90 Oliver Street. When I do, my friends also rave and express their fondest wishes to be able to get such delicious donuts at home.

Well, now they can!

Thanks to the food-focused folks at Godlbelly, Kane’s award-winning treats are now available nationwide in all 50 states (and districts that may be such soon)! 

Using the hashtag #KanesDonutsAreLove, folks who have been fortunate enough to try them or just know of their reputation from such publications as Travel + Leisure, Bon Appetit, and Saveur can enjoy six or 12-packs of Kane’s wide array of hand-cut, locally-sourced donuts, including their amazing old-fashioned cake, authentic Boston cream, and absolutely amazing honey glazed varieties, as well as their gluten-free donuts that recently became a verified partner on the worldwide allergy app Spokin.

Though they are stil worth the trip from anywhere, now that Kane’s donuts are available all over and people (including superfan Blake Lively) do not necessarily have to come to MA to get them, I hope that my friends still come to visit!

www.kanesdonuts.com

www.goldbelly.com

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

Especially as the wildfires continue to ravage the California wine country, wine makers and winelovers are looking for new places to store and preserve what they have. 

City Winery Bostonwinemaker Richard Jacob has come up with a unique approach that takes advantage of the East Coast’s history and terroir. Taking a tip from earlier revolutionaries, the Medford MA, native recently dropped over 150 bottles of his award-winning locally-made wine into the ocean in lobster traps and does not plan to pull them up until November! 

Apparently, such ocean aging has been going on in the Mediterranean for years and the darkness and cool and generally consistent water temperatures can help make relatively young wines taste older and more developed in less time. Barring a shark attack, wine pirates, or some very lucky lobstermen, it can keep them safely stored as well!

At the 2021 Eastern States Exposition’s Wine Competition(a.k.a., The “Big E”), Jacob received one of only five gold medals for his 2019 Chardonnay and silver medals for his Wicked Good Sauvignon Blanc and Cobblestone Cabernet Sauvignon, so it is clear that he knows his way around wine. As such, his new storage and aging idea may bear fruit elsewhere and he is planning tasting events in November so others can enjoy the fruits of his liquidy labors. 

In the meantime, both Jacob’s wines and many others are available to enjoy at City Winery, which is again hosting concerts and other events and has a pretty good food menu as well. 

www.citywinery.com/boston/

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

When I think pralines, I think of the bumpy discs of sweet delight that I always pick up when I visit my family in New Orleans. The sugar rush is undeniable, but it is enrobed in such smooth and salty sweetness that, for the moment, I say laissez les bon temps roullez!

When back home, I often look for such a tempting treat but come up rather empty.

Fortunately, my friends at Red Chocolate have delivered set of pralines that are truly smooth diamonds in the rough.

With only 43 calories per piece (which is about the same as an apple slice) Red’s diamond-shaped treats allow more texture and flavor to be enjoyed with each bite without adding any sugar to help loose some weight, and with the Exipure as complement works marvelous. The faceted chocolates are so beautiful and delicious it is no wonder that they were chosen as a ‘must see’ at the 2021 Sweets and Snacksconvention. And they taste at least as good as they look!

Unlike my beloved Dixie delights, these Keto- and Weight Watchers-friendly European-style pralines come in a traditional nut-filled variety and also a creative coconut option and all of them have about 40% less sugar than traditional candies (and probably muchless than my Southern faves!). In addition to less sugar Red’s pralines also have no cocoa oil or other substitutes and are made with non-GMO milk, Ivory Coast cocoa, California organces, and other best-in-the-world ingredients.

While I am sure to pick up some old faves next time I am in New Orleans, it is great to know that I can indulge in some tasty treats in the meantime and still have a bit of room in the belt for the next trip.

www.red-chocolate.com

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

While the menus of non-alcoholic beer and alcoholic seltzer and even water (which I believe is called cheap vodka) continue to grow, another favorite beverage has apparently crossed the line into booze land.

Using quality, ethically-sourced beans and about half the caffeine of other cold brews, Bomani cold brew offers buzz-worthy flavor without all the buzz and no gluten or carbs. What makes it extra-special, however, is the fact that, while Bomani goes down smooth, it is actually hard! 

With the same sugar-based alcohol that is found in many popular hard seltzers, 5.7% ABV Bomani offers a subtle sweetness in both its original and vanilla flavors but not so much that the coffee flavor gets overwhelmed. And if you are feeling overwhelmed, the combination of energy and mellowness can be a great companion! As it has only four ingredients, it is also a open to interpretation and fans have been putting it into everything from morning mixers and brunch bombs to exquisite evening enders.

If you want to see what all the alcoholic buzz is about, go to https://drinkbomani.com and get 10% off your first order.

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

Whether you believe that climate change is threatening the maple business or if you just want to branch out from your maple memories, New Leaf tree syrups has enough sorts of syrup to allow you to get sticky and sweet in whole new ways!

Using single-source organic saps from 10,000 sustainable acres in NY and VT (both parts of which as their own sugar house that is open for visitors), New Leaf offers a set of pure Maple syrups that are great on their own, but also offers such intriguing options as Sweet and Tangy Birch and American Beech syrups, as well as blends and infusions that combine these and other tree. In addition to expanding your plant-based palate, New Leaf also helps expand forests with their preservation efforts as well!

While many have enjoyed New Leaf’s products in other favorite foods, you may still be loathe to leave the red leaf. Fortunately, New Leaf not only offers customizable sample packs of mini bottles that cost anywhere from $3-7, but also a syrup quiz that helps match you with the right types, making taking a risk or two easy and economical. Once you taste the samples however, you are sure to be barking up a new tree in no time!

www.newleaftreesyrups.com

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

Both the health-conscious and the chocolate-loving have been raving for years about how the more pure cacao you have in your chocolate, the better it tastes and the better it is.

Why, then do so many chocolate makers actually use so little of the cacao bean (apparently often less han 60%) from which their delicious delights emerge?

Perhaps in answer to this question, the folks at Blue Stripes Urban Cacao offer amazing packages that can include an entire cacao pod, allowing fans to not only learn from whence their favorite treat comes but how to make use of more of it.

In addition to the cacao beans, an entire pod also contains the fleshy cacao fruit that actually surrounds the better-known nibs, as well antioxidant- and electrolyte-packed cacao water and a shell that can be made into flour to add even more taste and nutrition to your favorite baked goods!

No matter which parts you use, you are sure to benefit not only your taste buds, but your bones, your heart and other muscles, your circulatory, immune, nervous, and digestive systems, and even your brain (which will surely then convince you to get more!).

In addition to the whole pods, Blue Stripes offers a wide range of cacao-based priducts that includes butters, granolas, energy snacks, and (of course) bars, all of which are packre with flavor andall the other good stuff.

Cacao has long been known as the fruit of the gods and Blue Stripes is heavenly indeed- all the way through!

www.bluestripes.com

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

Though I LOVED being home with my girls, it is GREAT to say that it is finally back to school time!

And while I love seeing my kids make new friends and learn new things (especially without Zoom), one of the other best parts of this year is picking up platters from Michael’s Deli for the holidays or just because.

For this new year (which is such in more ways than usual), Steve Peljovich is cooking up such famous faves as his Abuela’s Cuban-inspired gefilte fish, Nana’s chopped liver, Bubbie’s kasha, Auntie Bev’s hearty noodle kugel, Auntie Gayle’s legendary matzoh ball soup, and (most importantly) his wonderful wife’s amazing brisket, as well as blintzes, sweet potato tsimmes, and apple and honey knishes that will make any day sweet!

Even if you do not plan to go to shulor even if you do not observe these fall fesitvals, a plate from Michael’s will not only brighten your day but, as Steve gives so much to so many charities and organizations (including Relay for Life), it will make other’s lives better too!

Orders are due in by September 1, which will give you plenty of time to go school shopping and prepare for whatever else the new year (or school year) brings. And remember, you don’t have to be Jewish to LOVE Michael’s 😉

Shana tovah!

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

As Matt’s Meals fans know, I love me some condiments!

The main issue I have with them, though, is that many of the bottles are hard to get all the way empty.

That is why I am so pumped to find Health Punk!

Instead of a typical squeeze bottle, Health Punk’s awesome sauces come in award-winning toothpaste tubes, allowing frugal fans to squeeze out every last drop (and fully recycle the leftovers). The kickin’ condiments are organic, vegan, gluten-, lactose-, preservative-, and soy-free, have no added sugar, packed with superfood ingredients, and the makers even give 2% of sales to biodynamic agriculture!

While I was first drawn into the condiment chaos by Health Punk’s masterful mustard, the more Punk I got, the more healthy and rebellious I became. The oat-based Bionnaise is packed with protein and other good stuff; the tomato concentrate combines ketchup with pasta sauce and works well as eitherl and their mysterious UFO Sauce goes on almost anything without giving anything away.

Rebellious flavors made with real foods that taste real good and are real good for you. What a punk idea! In fact, they are so punk that they even take most of the vowels out of their URL! So visit www.hlthpunk.comand get ready to rage against the leftovers!

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

Among my favorite people to promote on Matt’s Meals are independent food entrepenurs. And among these, I am especially happy and proud to be able to support our brave men and women in uniform as they embark on new ventures after serving.

As I also love sauces and condiments, I have long been a fan of Army Sergeant James Lee, the nominal inspiration for J. Lee’s Gourmet BBQ Sauce.

While the BBQ sauce may have led the charge (and capably too!), CEO Helen Lee has expanded the decorated line to conquer many other segments. Among the newest recruits are J. Lee’s low-sugar BBQ sauce and their Cajun hot sauce. 

In addition to being gluten free, low sodium, and Kosher and having no MSG or corn syrup (as is true of all J. Lee’s sauces), the low-sugar sauce has only 5 grams of natural sugar with no more added and also has no fat and just 6 carbs, making it Keto- and diabetic-friendly as well. As for the Cajun hot sauce- Well, let’s just say that J. Lee’s is from Mississippi and knows what its Louisiana neighbors are all about. Despite its heat, the hot sauce allows all the flavors of whatever you put it on to shine through, enhancing instead of hiding them. As I love hot sauce, I have put it to the test and it passed with flying colors!

Available on Army Air Force Exchange Services, Amazon, and all over the nation, J. Lee’s is easier to get than a purple heart and will surely do your mouth and your heart good knowing that such delicious stuff is also supporting our Veterans.

So fall in line and grab some J. Lee’s on the double!

www.jleessauce.com

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.

Recent samples can be found at Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/.

If you have ideas for future segments, please send them to Matt@Matts-Meals.com.

Also, please follow me on Twitter @MattsMeals73.

Thanks for listening and thanks for supporting our friends and neighbors in the food-service industry!

While its New York namesake may still be struggling, Broadway in Somerville is back in a big way with the opening of Premiere on Broadway!

Helmed by former Eataly Executive Chef Dan Bazzinotti, Premiere will also help bring the beverage and entertainment scene back with its amazing selection of Martin Fernandez’s Beehive-inspired drinks and a huge stage and dance floor as part of its 10,000 square feet (which also includes seating for 100 outside).

Starting off with dinner seven nights a week (with lunch slated to be Act II), Chef Bazz’s playbill will include fresh bread from Somerville’s Winter HillBakery, arancini made with Sicilian “dirty” rice, grilled oysters Fra Diavolo, Genovese chicken wings, Chef’s take on the classic sausage bomb (featuring peppers and onions from Drumlin Farm in Lincoln and Chickering Farm in Westmoreland, NH), and not only an entire menu of fresh pastas but also one of choices made with cheese! Sunday brunches will feature house-made doughnuts, avocado bruschetta, baked eggs in spicy tomato sauce (a.k.a., eggs in Purgatory), pannetone French toast, and a slate of slakers like Marton’s famed martinis and mimosas, seasonal bellinis, beers from Winter Hill Brewing and others, and more!

Dale Buchanan’s liveevent calendar is already filling up with everything from comedians and dinner shows to singer-songwriters and orchestras, so come by and fill up on great food and drinks and the return of live entertainment in historic Magoun Square.

Who needs New York?

www.premiereonbroadway.com