We know it sounds dramatic, “give me waffles or give me death.” But, after a visit to Zinneken’s, the phrase will resonate with you too. Named after the Zenne River, a river running through the center of Brussels, Zinneken’s brings the flavors of Belgium to Boston with its Liège waffle. And with the slogan, “Best Belgian waffles made by actual Belgians,” we had to see for ourselves.
Winner of the 2017 Best Bakery in Boston award by WGBH and the 2012 Boston’s Best Waffles award from CBS Boston and a lengthy list of other awards, Zinneken’s Belgian Waffle is a certified #SundayFunday destination.
Unlike most “Belgian waffles” sold in other eateries in Boston, Zinneken’s is made from a dense dough encrusted with imported pearl sugar directly from Belgium. This authentic Liège waffle pays tribute to the multiculturalism of its originating Belgian city and brings the ingredients of Europe to life-in-the-streets of Boston. Whether you are choosing from the warm, soft and chewy waffle or the light and crispy waffle, also known as the Brussels waffle, ordering waffles at Zinneken’s speak to our inner child with over ten topping options. The Berries Insanity – a waffle topped with strawberries, raspberries, blueberries and blackberries – and the Gourmand – a waffle topped with bananas, whipped cream, and caramel – are among the local favorites but nothing tops the official Zinneken’s waffle: The Zinneken’s (appropriately named, of course). The Zinneken’s is the true Belgian tribute topped with whipped cream, Belgian chocolate, and speculoos – a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St. Nicholas’s day in the Netherlands and Belgium.
From their impeccable waffles to their European styled coffees including the espresso macchiato and the café mocha, taking a drive to Cambridge and walking down Massachusetts Ave with a warm, crispy waffle from Zinneken’s will leave you full on a Sunday afternoon.
Devouring the perfect grilled meat smothered in a hearty marinade while sipping on a glass of inspiring wine is what many food enthusiasts live for. While there are plenty of restaurants in Central Massachusetts offering this, sometimes it’s worth staying home and taking advantage of the “shop local” movement and “local farm” endorsement for an unforgettable meal. When we look at the trifecta of Open Meadow Farm, Alicia’s Homemade, and Wicked Wines, we know that food that is handled better in the beginning creates a better end experience.
Wicked Wines’ Pinot Grigio is a great compliment to Open Meadow Farm’s chicken breast seasoned with Alica’s Homemade.
Open Meadow Farm relies on their unique farming practices to produce quality meats for its consumers. “At Open Meadow Farm, our philosophy is distinct; we practice holistic and sustainable farming techniques that are accountable to the health of our animals; the health of the land and the health of our society.” As one of the popular vendors of the Saturday Farmer’s Market event at Crompton Collective, Open Meadow Farm is family-owned and provides a selection of high quality meats through socially conscious methods. Owners, Robin and Charles Dance are “committed to raising pastured-base livestock free of growth hormones, growth stimulants, artificial or antibiotic feed additives.” When applying the “happy cows” theory, almost all consumers purchasing meats at the Farmer’s Market agreed that the meats just tasted better. “The chicken products are a favorite of mine,” said one shopper. “Not only do they taste better but I feel better knowing where the meat is coming from before feeding my family.”
The notion that high quality food is synonymous with higher prices is one that can easily be debunked. Quality is an ingrate part of social and animal conscious farming practices. No two meats are alike and the theory behind raising happy cows is very much the differentiator. But the theory doesn’t apply just to cows, pigs and chickens, it is a theory that can be applied across the various elements of the food system, including seasonings and even, wines.
Alicia’s Homemade is a small, all natural food company that makes rubs, marinades, seasonings, sauces and more, providing the freshest products through the use of local and organic seasonal ingredients. “We want our customers to have the best quality products and that means making things from scratch and working with local, healthy farms and businesses,” says Alicia Haddad, owner of Alicia’s Homemade. Their motto “feed your body healthy” is integrated into the development of every recipe. Treating their ingredients with the proper care and utilizing farms like Seven Hills Farmstand, EJ Scott Orchard and Elk Creek Maple Farm gives each distinctive recipe a high-quality flavor. Elk Creek Maple Farm follows the guidelines of organic certification standards allowing them a platform to provide a product that is environmentally conscientious.
Fresh, bright and packed with intense citrus, green apple, yellow pear and lemongrass—The Wicked Bright Pinot Grigio is a blend of 40% Pinot Grigio, 60% Garganega.
The practice of being conscientious of your environment, resources and the health of your raised meats doesn’t always have to fit within the confines of being organic. At times, advanced methods and techniques of producing a product can be equally beneficial. Wicked Wines does just that. While the brand is based in Boston, the wines are sourced from famous European vinicultural regions. They are able to provide the highest quality by processing wines from estate-bottled, single vineyards in Europe like the vineyards of La Mancha, Spain and others. For instance, to pair an aptly seasoned chicken meal, the Wicked Bright Pinot Grigio is the perfect companion. Blending 40% Pinot Grigio and 60% Garganega these Italian varieties come together with fresh citrus tones that bring out the natural flavor of the chicken and intensity of the spices.
While other wine brands are sourced from various vineyards and locations to ultimately be blended together, Wicked Wines uses one vineyard for their wine recipes, giving their consumers a greater level of quality through the processing of the Wicked Wine brands. “To carry an estate-bottled label, a wine must use grapes grown by a producer on its own land or in vineyards that the winery controls 100 percent via a long-term lease, and they must be crushed and bottled at that very same winery,” says Kelsey Lemmon, marketing and promotions staff for Global Wines.
Next time you opt to stay home and are pairing a full-bodied wine with a sharply carved meat, don’t forget to read about where it all comes from. Good food is about taste and flavors and those elements are major components of the type of high-quality experience that you can create outside of a restaurant.
