WITH A LOT OF MEAT.
FOR MEAT LOVERS, MOODY’S DELI IN WALTHAM IS A PLACE FOR REJOICING.
>> ABOUT 50 OR 60 PRODUCTS.
SHAYNA: CUSTOMERS CAN CHOW DOWN IN THE DELI OR ELEGANTLY NIBBLE IN MOODY’S ATTACHED RESTAURANT, THE BACK ROW.
THE PIZZA IS A BIG DRAW, AS ARE THE CHARCUTERIE BOARDS.
MOST OF MOODY’S MEAT COMES FROM HIS HOUSE LABEL, NEW ENGLAND CHARCUTERIE.
>> IT STARTED FIVE YEARS AGO IN THE BASEMENT OF MOODY’S.
AS DEMAND GREW OWNERSHIP DECIDED TO START A WHOLESALE BUSINESS.
SHAYNA: THAT BUSINESS HAS BEEN WILDLY SUCCESSFUL, SAYS THE FACILITY DIRECTOR.
>> WE SUPPLY ABOUT 80% OF FINE DINING RESTAURANTS IN THE CITY.
WE DO ALL OF THE EATALY’S NATIONWIDE.
SHAYNA: THIS 10,000 SQUARE-FOOT COMPLEXIS A FEW STREETS OVER FROM MOODY’S.
>> WE BRING IN ABOUT 8000 POUNDS OF PORK A WEEK ON AVERAGE.
HIGH QUALITY MEAT.
BLACK PEPPER, WHITE WINE, FRESH GARLIC.
SHAYNA: HE WAS A CHEF FOR A DECADE BEFORE JOINING NEW ENGLAND CHARCUTERIE.
HE IS USUALLY COMING UP WITH FLAVOR PROFILES AND TESTING MEATS FOR FRESHNESS.
IT SMELLS SO GOOD IN HERE.
>> WE DO FRESH SPICES DOWN THERE.
SHAYNA: HOW MANY ITEMS ARE HERE?
>> ABOUT 200 POUNDS OF ONIONS.
THESE GO INTO OUR HOT DOGS.
SHAYNA: THE COMPANY IS BEST KNOWN FOR SALAMI.
ROUND -- GROUND ENCASED IN A PROCESS ROOM, IT IS FERMENTED IN OVENS BEFORE BEING HUNG TO DRY.
OH MY GOSH.
>> PROBABLY ABOUT 20,000 POUNDS IN THIS ROOM ALONE.
OVER HERE WE HAVE BOURBON AND BACON SALAMI.
SHAYNA: ANOTHER CROWDPLEASER, THESE NEVER THE SAME MEATBALLS.
SO WE ARE MAKING MEATBALLS.
>> THESE ARE A MIXTURE OF PORK BEEF, PARMESAN, BREADCRUMB SEASONING, AND THE TRIMMINGS WE GET FROM MOODY’S.
WE ARE GOING TO COOK THEM AND SERVE THEM BACK TO MOODY’S SO THEY CAN SERVE THEM FOR DINNER.
SHAYNA: CAN TRY TO DO ONE?
ANY SPECIAL TECHNIQUE I NEED?
>> JUST LIKE IN MOTHER’S HOUSE.
SHAYNA: LOOK AT THAT SKILL.
LOOK AT THAT.
>> PERFECT.
SHAYNA: TA-DA!
THE BAOTS ARE OUT AND THE TEMPERATURE IS JUST RIGHT.
A PERFECT TIME TO APPRECIATE BOSTON HARBOR.
AND DINE ALFRESCO.
>> PEOPLE WANT THAT IT UNIQUE EXPERIENCE.
DINNER AT AN AQUARIUM IS DEFINITELY THAT.
A LOT OF MUSEUMS IN BOSTON ARE DOING THIS.
SHAYNA: THE NEW ENGLAND AQUARIUM’S NEWLY RENOVATD REEF BAR IS AN UNEXPECTED BONUS FOR VISITORS, SAYS THE MANAGER OF EVENT SALES.
>> WE HAVE A CAFE OPEN THROUGHOUT THE YEAR.
THIS IS JUST ANOTHER OPTION FOR THEM.
IT IS OUTDOORS BUT GIVES THEM A DIFFERENT MENU OPTION THAT IS A LITTLE MORE ELEVATED.
>> WE MEANT TO BE INVITING AND WIDE OPEN, LIKE YOU ARE ALMOST ON THE BEACH.
YOU CAN WATCH PEOPLE GO BY, BOATS GO OUT, AND ENJOY DELICIOUS FOOD.
SHAYNA: OPEN THROUGH OCTOBER, THE REEF VABR -- BAR SEAT SUP -- >> WE WORK IN PART WITH THE CENTER FOR OCEAN LIFE.
WE TALKED TO THEM AND GO BACK AND FORTH ON A SPECIES WE CAN USE AND MAKE SURE POPULATIONS ARE HIGH.
WE COME FROM WHALE SAFE ZONES TO REDUCE THE RISK OF LINE CONTAINMENT.
SHAYNA: THEY WHIP UP ENTICING DISHES IN THIS SMALL OUTDOOR KITCHEN.
THE LUNCH MENU INCLUDES BLUEFISH AND SALMON PASTRAMI, AS WELL AS A HOST OF SANDWICHES, AND AN EYE-POPPING RAW BAR.
>> MY FAVORITE WILL BE THE BON MI WE DO.
PORK BELLY WITH CHILI GLAZE.
FRESH PICKLED VEGETABLES.
A NICE AOILI.
SHAYNA: THE CHEF IS AWARE SOME VISITORS MAY BE SQUEAMISH ABOUT FEELING -- EATING MEAT AND SEAFOOD OUTSIDE OF AN AQUARIUM.
THE DISHES INCLUDE THIS PLANT-BASED CHARCUTERIE BOARD, MUSHROOM PATE, GRILLED MUSHROOMS, PICKLED VEGETABLES, AND SLICED VEGAN SAUSAGES.
GUESTS CAN ENJOY OTHER REEF BAR PERKS AS WELL.
>> PEOPLE WATCHING IS GREAT.
OVERALL TRYING TO KEEP THEM ENJOYING THE AQUARIUM AND LEAVING THEM WITH GOOD, HAPPY THOUGHTS.
ANTHONY: A FUN FACT, PET FRIENDLY.
SHAYNA: SOUNDS GOOD.
BACK TO NEW ENGLAND CHARCUTERIE, ONE OF THEIR MOST POPULAR ITEMS IS THERE BEEF JERKY BECAUSE OF ITS SOFTNESS AND THE HIGHER FAT CONTENT.
I HAD A PIECE.
I AM NOT A BEEF JERKY EATER AND I ENDED UP EATING THE WHOLE BAG.
I DO NOT EAT BEEF JERKY.
ANTHONY: THAT IS QUITE AN ENDORS