Sauces

JUST WHEN YOU THOUGHT IT WAS SAFE TO USE CONDIMENTS…

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For those of you who did not catch their fin-ny feature on the hit show Hot Ones (check around minute 11) or hear me raving about how good their sauces are and how much good they do for the environment and the oceans, there will soon be another chance to eat the heat and try the ever-growing line of deliciously devilish sauces from The Spicy Shark.

On Saturday, July 29, the Shark and many of his fiery friends will return to the Smuttynose Brewing Company in Hampton, NH, for the second annual New England Hot Sauce Fest. 

Hosted by Bella and Dark from Heat 101, the event is a family-friendly opportunity for those who live to feel the burn will be able to sample the wares of the Spicy Shark (who helped found the event) and over 30 other locally-sourced heat-seekers as well as food trucks, great music, and, of course, hot food-eating contests and Smuttynose beer.

Speaking of spicy food-eating contests, the Festival will offer an opportunity to at least watch others try the world’s hottest pepper (appropriately called “Pepper X”), which surpasses even the renowned Carolina Reaper in terms of heat!

As always, Spicy Shark is donating the majority of proceeds to the Blue Ocean Society and the Seacoast Science Center to support their vital efforts to protect our oceans and foster environmental education about sharks and other spicy species.

Tickets are available at www.newenglandhotsaucefest.comhttp://www.newenglandhotsaucefest.com and while the main event runs from 11-5 but VIPs can start smokin’ an hour early!

For more info about the Shark’s spicy selections, surf over to www.TheSpicyShark.com.

The Shark Has Shed Some Skin

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Since the latest (and potentially hottest) Boston Hot Sauce Festival wrapped up, many area heat seekers may be coming down from their habanero high.

Fortunately, nobody told our friends at Spicy Shark!

In their continuing quest for the best and the brightest mouth igniters, the NH-based sauce bosses have taken a page from an ancient Indian cookbook to come up with their new Mako Snake hot sauce.

Using a Masala base, Mako Snake adds other infamous (but beloved) ingredients like Ghost Pepper, Carolina Reaper, and Habanero to create a taste that is as mythical a mashed-up mouth melter as its name would imply. And though it has only been recently released, the Snake already has fire-breathing fans from Manchester to Mumbai.

As the Scovie Award-winning Shark line runs along founder Gabe DiSaverio’s own five-fin heat scale from such “introductory” entries as their heated honeys and syrups, better-than-Buffalo wing sauce, and gentle Nurse Shark jalapeno sauce to the Caribbean Reef Shark Scotch Bonnet sauce, the Spicy Shark is a great source for fans of any level of heat or style of saucing. 

For those who are new to hot sauces, DiSaverio recently released a family-friendly (and naturally food-minded) book that the kids can read while the parents weep tears of spicy joy. On the other side of the spice scale is the Shark’s “six-fin” set which includes the Mako Snake and also the premiere super-spicy sauce known (not just locally) as “Hammah Gatah.”
Whether you have fins to the left or right of the scale, you are sure to enjoy some of the best (and hottest) sauces this side of the White Mountains (or the Himalayas)!

Speaking of which, watch for the Shark at fairs and festivals throughout New England and at your favorite markets (or at least the ones that should be your favorites!). 

 www.thespicyshark.com

Sacré Brown!

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I am a big fan of maple and a BIG fan of Branon Family Maple Orchards’ organic maple products. From their organic maple-to-go packs (which have saved me from many gallons of high-fructose corn syrup at various restaurants) to their maple Buffalo sauce, Maple Barbeque Sauce, maple-based seasonings, and maple bourbon vinegar, everything they make helps make almost any food (and not just pancakes) even better!

That is why I was so delighted to find a delightful drink their family makes called Sacré!

Created by their son Justin and his husband Roger, Sacré combines the family’s famous maple syrup (which is fermented with a healthy heirloom vinegar “mother” and aged in bourbon barrels) with fair trade, shade-grown coffee to make a non-alcoholic beverage that is also surprisingly low in sugar and caffeine content. The intriguingly complex and easy-to-drink beverage goes as great as a morning coffee alternative (or additive) as it does for a night cap and works as well on its own as it does with many other favorite flavors (as can be seen in the recipe guide on the website- www.woodnosedrinks.com). 

Using ingredients that are organic and sustainably farmed (as is true of all Branon products) and approved by the National Audubon Society for being made in a bird-friendly area using solar energy, you can enjoy glass after glass (or even bottle after bottle) knowing you are supporting local farmers and your own health. And as Sacré is made by an LGBT- and Veteran-owned business, there is even more reason to be supportive and more good feeling to go around.

Speaking of “a round,” I think I’ll have another sip of Sacré!.

https://www.branonmaple.com / www.woodnosedrinks.com

Southern Charm on 95 North

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As Matt’s Meals fans know, I am a BIG fan of Southern Food.

And while I am yet to find a totally authentic experience in Boston, I am glad to say that I only had to go a bit south to get the flavor of some of my favorite foods

While looking for places in Providence to sell the book on the Ivy League I wrote in honor of my late father’s time at Brown, I was advised by David Dadekian of the RI Food Council to check out Kin.

Thank you, David!!!

From the honey butter cornbread and fried green tomatoes to the chicken and waffles and beignets with Café Du Monde-recalling powdered sugar to the fried chicken and blackened salmon sliders and a side of candied sweet potatoes that doubles as dessert, Kin has everything a Southern food fan could want, all made by authentic imports from the homeland of great American food and cooked with all their familial love. Even their vinegar-based hot sauce is homemade (and worth buying a bottle on your way out)!

Speaking of delicious liquids, Kin also has “Dranks” like the new-fangled Old Fashioned called Cut the Check (featuring Uncle Nearest 1884 small-batch Whiskey), the rum-rockin’ Juju Juice (which is available in a sharable fish bowl), and a Sweet Tea and Henessey-based drink worthy of Busta Rhymes. 

In addition to supporting the great food community that is Providence, Kin also supports Historically Black Colleges and Universities and the RI Black Film Fest and will also be hosting their own Juneteenth block party on June 16. They also offer a Derby Day party (which will take place this year on May 6) that will make everyone yearn for their Old Kentucky Home.

So the next time you want to put some real South in yo’ mouth, all you gotta’ do is head down 95 South to get some 100% authentic (and delicious) food.

www.kinpvd.com / www.rifoodcouncil.org

Boston Gets Spice-ier All the Time

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In addition to being a huge fan of condiments, I am also a devoted spice lover. One of my oldest friends in the spice space is Boston Spice.

Born out of Steven Bortnick’s basement in South Easton (where he still hand-mixes and packs his spice selections), Boston Spice’s ever-expanding menu of offerings runs from the historically-accurate to the forward-thinking, all with a taste of Boston firmly in mind.

Whether you were making meals with meat, fish, or vegetables, and regardless of whether your palette prefers low or no salt or sugar, Boston Spice has plenty of freshly-pressed packets that can help you start a Revolution in your mouth. They even have varieties that work for baking and beverages as well!

Though they currently offer over 100 varieties, among some Boston Spice favorites are their Battle Road rub, lemon peppah (that’s with an “-ah,” of course!) seasoning, their Asian-inspired Chinatown blend, the spicier Ole’ Boston and Boston Bueno southwest sets, a just-in-time-for-St.-Patrick’s-Day Southie corned beef pickling spice, and a Back Bay seasoning salt that tastes as fresh as if it were just dredged this morning.

As so many of their rich recipes are taken from Boston’s equally rich history, it is no surprise that Boston Spice products can be found at the Old North Church and the Boston Tea Party Shop and Museum (where their Boston Wine Party mulling spice is celebrating the dumping’s 250th anniversary). Just as their menu expands so too does there a list of retail outlets, which now includes the Kitchen Sink Candle Company in Groton and Bolton and Lilac Hedge Farms in Rutland, which has been bundling Bortnick’s blends with their own meats. And while Steve is happy to reach out to whomever has interest in his spicy sellables, Boston Spice products are also available online through Walmart.com (and, of course, BostonSpice.com).

Huzzah! Another local company makes good (or, as is so often true of our favorite food friends- makes GREAT!).

https://bostonspice.com

Great Greeks

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I have long been a fan of Farm Grill in Newton and its sister store, the Greek International Market in Boston. The only problem I have with them is that, no matter what I try when I visit either place, there is always something new and amazing that I have not tried before, so I have to go back again and again.

Some problem to have, right?!
Among the latest temptations have been the growing selection of Ambrosi-c Greek honeys (which are not called “the food of the gods” for nothing!). While most Greek honeys are particularly delicious and particularly important this time of year as a balm against bacteria, infections, and, of course, sore throats, the Market features one variety from another great Greek food family – the Fragiadakises – that comes from the pine forests of Crete and that retains much of that Retsina-like floral flavor. 

While the honeys are delicious on toast or even on a spoon, they pair particularly well with the Market’s mega-collection of Greek teas, including the chamomile that owner Katerina Iliades used to prepare with her grandmother back in the land of Helena and which she now ships (along with pretty much anything else) around the world through the Market’s website, https://greekintlmarket.com.

Another recent great Greek find has been the vegan Greek-style kabobs from Mega Meatless that offer all the flavor and protein of a freshly-sliced gyro without all the GMOs, soy, or guilt that other meaty meals contain. They even include authentic Greek olive oil (which is some of the best in the world) and Greek herbs and spices for that authentic taste!

If you want more real Greek flavor, drop by Farm Grill in Newton for lunch or dinner (their traditional Greek salads, grape leaves and kabobs are always amazing, as is their sweet and flaky kataifi) or have them bring their homemade treats to your home or office. All you have to do is go to www.farm-grill.com to see (and almost taste) what amazing new stuff is on the menu- and enjoy!

HIGHER. FASTER. SWEETER.

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As we prepare for skiing season, many of us will be headed up to VT to catch some great snow and beautiful scenery. Along the way, you will hopefully have a chance to enjoy some amazing maple syrup as well.

While I have sung the praises of many maple-based favorites, including products from Ackerman and Anderson Farms, Burlap and Barrel, Sugar Bob’s, Cornell’s New Leaf Tree Syrups and Nana’s butter -and marshmallow-infused Special Sauce, there is a ski-centered syrup that regularly takes me above the treeline of taste.

Created by the family of Olympians Barbara Ann Cochran and Ryan Cochran-Siegle, Slopeside Syrups come in three class-leading grades, all of which are made with 100% pure maple but taste as if there is something warmer and spicier that makes each of them a natural topper or mornings on the mountain or just mornings period.

And as if Slopeside were not enough of a ski-free Cochran claim to fame, they have also paired with the energetic maple makers at UnTapped, another team of organic-minded Vermonters who use syrup to fuel skiers like Cochran and anyone else who needs a sweet shot of superpower.

Whether you try their individually-wrapped shots of syrup, their super stroopwafels, or their Mapleaid hydration packs, UnTapped is sure to help you tap into new sources of energy and deliciousness!

Not only does Untapped support your performance, but they also support creative neighbors like the skiwear pros at Skida gear, which is also available on their website and also make sure that you are ready to hit the slopes (or at least shovel out the car).

Ski season is (hopefully) upon us so it is time to tap into the slopeside life with Slopeside syrups and Untapped maple products.

https://slopesidesyrup.com / https://untapped.cc

HOLDAYS AT HAYMARKET

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Now that we are (hopefully) visiting others for the holidays it is time once again to get gifts for them all!

As usual, our friends at Boston Public Market have everything we (and everyone we know) could ask for…and more!

From gifts to groceries and treats to trimming, BPM makes holiday prep easy. And not only will you be helping the Market’s marvelous makers, you will also be supporting area entrepreneurs through the “Market on a Mission” non-profit program as well.

As part of its December Happenings series, the Market is hosting such special events as Pine Bar tap takeover featuring Shelburne, VT’s Fiddlehead Beer on December 22, a visit from Frosty the Snowman December 18, and a Holiday CrEATor Market (with an emphasis on the “E A T”) every weekend right up until Christmas Eve! There will also be a sleigh-full of tours, tastings, and classes, including pasta ornament making with Seven Hills Pasta December 17, ornament decorating with Laurel Greenfield Art December 20, and a coffee tasting with George Howell on the 23rd that will help you power through the final shopping days and get ready for what is sure to be a great holiday (or at least better than last year)!

No matter when you visit, there are always plenty of pretty and practical pieces from the enviro-conscious crafters of Peterman’s Board and Bowls, American Stonecraft, and the ever-able artists at HOPe Unlimited. If you have already finished your holiday shopping (as if!), you can still enjoy local legends like Beantown Pastrami, Crescent Ridge ice cream, Red’s Best seafood, and the ever-popular gift-makers at Q’s Nuts (as well as bagels from Bagel Guild for those who prefer to shmear through the snow).

Whether you need gifts for others or a well-deserved treat for yourself, Boston Public Market is always ready to deliver. And as we prepare to give to others we love, a visit to the Market is a great opportunity to also give to some of our most creative our friends and neighbors as well!

www.bostonpublicmarket.org

MMMMMustard!

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As Matt’s Meals fans know, I love independent makers and I LOVE condiments!

Among my favorite food friends in this relished realm are J. Lee’s Sauces and True Made Foods (both of which are also run by Veterans!), and more local legends like Spicy Shark and American Vinegar Works.

Recently, I came upon a new top topping that comes in a palate-bursting variety of delicious options.

Made by hand in Contoocook, NH, Blackwater Mustard Co. combines ancient seeds with some of today’s most popular foods and beverages to make mustards (Yes- I said “mustardS”!) that are almost good enough to eat on their own (Don’t judge!).

While the most basic version may be the Everyday Café & Pub mustard (which is inspired by and used at a nearby eatery that is favorite among locals and visitors alike- probably thanks at least in part to the mustard!), Blackwater also infuses their mustards with locally-sourced apple cider, cranberries, garlic, and spicy dill (the last of which is named for the founder’s wife!).  They also partner with local maple syrup tappers and local beer tappers as well, including Tuckerman Brewery and a collaboration with Kettlehead Brewery that has revealed a chocolate stout mustard that I have, in fact, eaten with a spoon (I said don’t judge!). In another effort to give back to their community, Blackwater offers proceeds from their Pope Poupon to the New Hampshire Potato Project, which helps hungry neighbors get things to put the mustards on.

As there are so many flavors to choose from, choosing which to use can be a challenge, even for the most devoted mustard-head. Luckily, Blackwater not only offers customizable gift packs, but also an ever-expanding menu of recipes on their website (https://blackwatermustardco.com). 

If mustard is not your thing (What?!), Blackwater also offers Big Pete’s BBQ Sauce and Uncle Billy’s apple wood chips that make nearly any meal more flavorful, but if you want to really turn up the taste, stick to the titular toppings from Blackwater Mustard Co.

Spicy Shark swims back

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I know that I talk a lot about Spicy Shark, but when their sauces are so good and they do so much good for the environment, they deserve all the lauding I can load on them!

We recently talked about their first annual New England Hot Sauce Festival, which took place at the end of July at the Smuttynose Brewery in NH.

In that segment, we mentioned how, in addition to hosting over 25 other area spicy sauce slingers and legendary heat eater Mike Jacks, the event would also support area marine life by donating proceeds to their shark-saving partners at Blue Ocean Society for Marine Conservation and the Seacoast Science Center.

Well, I am thrilled to report that the event attracted over 2,000 guests and raised nearly $10,000 for the two organizations! I am also excited to say that the second annual event is already in the works.

In the meantime, I wanted to say that, especially as Spicy Shark supports others, we need to support them as a local independent company. That is why I am urging my fellow condiment crazies to visit www.thespicyshark.com to see all they have to offer.

Among my personal favorites (as if I could possibly narrow the list!) are the Nurse Shark jalapeno (which is a good entry point for those who may fear the sear), the smoked maple sriracha (which combines local syrup with Asian-inspired awesomeness), and the Blue Shark blueberry syrup that brings a bit of pleasant pain to my pancakes and helps me wake up in the morning.

No matter what you choose (there are also collections and other cool gear), you are sure to enjoy and, even when your mouth is burning, you can still feel good knowing that you are helping cool friends survive and thrive.