River Park, River Park Farm and lunch with Suzanne

What a day in New York usually means to me dining in as many restaurants as possible and for my trip the next to the last day of May was no exception. The reason for the trip was to write a story on three Baltimore’s restaurants and their chefs that were creating a five course dinner at the James Beard House –read the full story – Charm City culinary stars shine at the legendary James Beard House. That would be dinner.

Where to dine for lunch? I've learned to leave that up to my New York City dwelling friends, most often Suzanne, a chef, sought after cookbook editor and indexer. She never fails me with interesting and delicious meals from a Korean tofu house, Vietnamese, Indian and American cuisine restaurants – all memorable, all delicious.

Read the full story, watch slideshow and video HERE 

Charm City culinary stars shine at legendary James Beard House

I stepped into the former home of the late cookbook author James Beard, where a number of folks were gathered in the foyer as well as the front anteroom. I spied the open kitchen in the New York brownstone, pausing to take photographs and watch the chefs hard at work.

What the Emmys are to television, the Oscars to the movies is what the James Beard Foundation Awards are to the culinary industry. Snagging a nomination for the highly coveted award is a badge of honor.

Read the full feature story at BMoreMedia.com and check out the snapshots HERE

Ten Ten's new Chef de Cuisine

Chef Roger Black, the new chef de cuisine at Ten Ten, an American bistro, gave us media types a sneak peek of his slow food approach to cooking, making as much in house and from scratch culinary slant for Ten Ten seasonal menus. Black earned his taller toques as he worked in kitchens in Maryland and Arizona, one being the executive chef of Severna Park’s Woodfire Grill and at Baltimore Country Club.

Part of the Bagby Restaurant Group, Ten Ten takes advantage of their own Cunningham Farms produce, eggs from their chickens and soon their own farm raised pigs and lambs. Committed to local sustainability, all their seafood falls within the “good” or “good alternative” categories of the Monterey Bay Aquarium’s Sustainable Seafood Watch.

Read the full story and watch the slideshow HERE

Where has David Derewicz gone?

The man who was for more years anyone would like to think about was the face of one of Baltimore’s premiere restaurants, The Prime Rib, had disappeared.  We, in the related food businesses, kept asking where has David Derewicz gone? No response, nothing on Facebook, LinkedIn – no one had a clue.

Not long ago, David reached out to me to respond on a story that I was writing about what patrons steal from restaurants.  Not only did he share a juicy tidbit for my story but told me he was going to work for a restaurant group in Baltimore but at that time couldn’t share which one. 

Find out where David is - click HERE for the full story.

Local chef competition begins June 17th and you are invited

The Mason Dixon Master Chef Tournament, a summer long single-elimination culinary competition, featuring 16 local restaurants and chef teams is set to begin this month. The tournament, which began in 2010, has moved back to Baltimore City this year, and found a new home at Mari Luna Bistro (1225 Cathedral Street, Baltimore, MD 21201) right in the heart of the cultural district.

This year’s tournament looks to be the best year yet, and has some exciting new features to offer guests, all included with their admission:

Learn more on how you can attend and even be a judge of the food HERE

Introducing B & O American Brasserie Chef Brad Willits

The husband and I took advantage of a media invite to come sample the culinary wares of the B & O American Brasserie’s new chef for our anniversary dinner. We were advised early in the afternoon that Chef Brad Willits had hurt his back that day and would not be able to join us. Chefs work through pain, you’ve seen it on Top Chef when they have cut, burned or even broken bones they continue on. Chef Willits has that same fortitude and worked through his pain to be there that evening. He came to our table a couple of times during the meal to talk about the dishes, answer questions. I should call him Chef Charming, so warm, so knowledgeable and so damn cute – I wanted to adopt him.

We chatted about his culinary lineage from his Italian grandfather, his dad’s café in Florida to his stages and positions at James Beard Award winning chefs’ kitchens. Within a year’s time he has risen from chef-de-cuisine at the B & 0 American Brasserie to his new position as executive chef overseeing not only the restaurant but the Hotel Monaco’s banquets (i.e. business, weddings, bar or bat mitzvahs etc.).

Watch the slideshow and read the full story HERE

Come sample J. Paul's Inner Harbor new seasonal menu

On Thursday, May 30th you are cordially invited to J Paul’s to celebrate summer, sip on cocktails and enjoy their harborside bar and restaurant’s patio. The husband and I were lucky enough to sample the new summer seasonal items and were not disappointed. The quality of the food far exceeds big “chain” restaurants that populate Harborplace. The new outdoor bar is perfect for happy hour sipping and people and boat watching.

For just $25 enjoy the patio party on May 30th. You get to enjoy heavy appetizers, house wines, Natty Boh cans and rail drinks. See what all the talk about J Paul’s is about. A portion of the proceeds will benefit the scholars of Boys Hope Girls Hope of Baltimore.

Read the full story and watch the slideshow HERE

Dishcrawl - local, social dining in over 130 cities

In over 130 cities throughout the United States and Canada people gather for Dishcrawl’s local dining events. Baltimore is the most recent dining outpost for the young company started by Tracy Lee back in 2010.

Recently I had the pleasure of “dishcrawlin” as their guest through one of Baltimore’s downtown neighborhoods. Some might recognize the concept as a progressive dinner. Couples, young and old, singles, mothers and daughters were all afoot, as we walked to and from 4 restaurants to dine on one of their house specialties.

Watch the slideshow and read the full story HERE

Charm City Cakes offers up cake decorating class

Nationally recognized from the Food Network’s Ace of Cakes, Charm City Cakes is offering a cake decorating class this Sunday, May 19th at 1:30 p.m. This is for the baker who wants go way beyond the Wilton Cake Decorating classes.

Get class details and cost HERE

Gluten-free cooking in and dining out

You've heard the term gluten-free and the growth of those with celiac disease, gluten intolerance and those who want to just eliminate gluten in their diet has grown at an amazing rate in a very short period of time. And as the numbers multiply so do cookbooks focused to the gluten-free life. One of the forerunners in gluten-free blogging is Shauna James Ahern with her husband and chef Daniel Ahern of Gluten-Free-Girl and The Chef. Shauna was diagnosed with celiac disease in 2005 and her first cookbook

 was Gluten-Free Girl and the chef: A Love Story with 100 Tempting Recipes. Just released is their second cookbook Gluten-Free Girl Everyday tempting recipes for the gluten-free home cook.

When you cook for a celiac or gluten intolerant you should be aware that not only does your kitchen have to be cleaned thoroughly but there is equipment you should not be using or should be replaced that are porous or have scratches. Learn more about one restaurants food and wine dining event and the complete story HERE

Top 5 1/2 Pho restaurants in Baltimore

Pho, properly spelled is really phở but since most of us won’t write it or search for it with the Vietnamese accents it shall be written pho. Properly pronounced one would say “fuh.” Pho is a Vietnamese broth highlighted with cinnamon, clove and star anise, served with rice noodles, thin cuts of meat, herbs, bean sprouts, lime and optional hot sauces and hoisin sauce.

 Which are the top pho restaurants in Baltimore? These are my top five choices listed in alphabetical order. Know that I have eaten beef pho at each and every one of these restaurants, so the listing is based on my preferences with a look to Yelp and Urbanspoon for the public’s rankings. At the bottom of my listing is my honorable mention – the ½ star in my ranking of the top 5 ½ bowls of pho in Baltimore. Read the full story HERE

New chef at Fleet Street Kitchen with amazing credentials

Fleet Street Kitchens executive chef Chris Becker has moved up the chain at Bagby Restaurant Group and has been promoted to the group’s Chief Operation Officer. He is now busy with the opening of their 4th restaurant Cunningham’s that will open in Towson this summer. So who is this new chef, the one that is committed to sourcing local ingredients, an artisanal ethnic – his name is Chris Amendola.

Read the full story HERE

Cookbook Corner: FAMILY TABLE by Michael Romano and Karen Stabiner

FAMILY TABLE – Favorite Staff Meals from Our Restaurants to Your Home hit the cookbook shelves April 2nd. The cookbook is a compendium of recipes from the staff at Romano’s multiple and much loved restaurants – Union Square Café, Gramercy Tavern, Maialino, Blue Smoke The Modern, and more. These are the staff meals, served family style just before lunch or dinner service. Everyone in the restaurant kitchen gets to share their culinary heritage and skills from sous chef to the porters.

Romano has pulled together and refined numerous favorite staff meal favorites. Like all staff meals they are cost effective and the recipes in the book are easy for the home cook to put on the table.

Check out the recipes, full story and slideshow HERE

A Taste of Classic for Our Daily Bread

I knew spring had sprung as we drove into the driveway just north of Cold Spring Lane off Charles Street towards the Evergreen Museum and their carriage house. The daffodils and tulips were ready to burst into bloom.

The Classic Catering People were showcasing what they do best by creating an experience of fine food, exquisite themes that sets the tone for your enjoyment and libations that not only wet your whistle but makes them sing. They did so to benefit Our Daily Bread an organization that makes a profound impact on the lives of others simply by sharing a hot meal.

Check out the story and the slideshow HERE

Cirque de la Cuisine

Meals on Wheels of Central Maryland invite you to Cirque de la Cuisine. Stilt walkers, a one-man side show and gourmet cuisine from nineteen of Maryland’s finest chefs are yours to enjoy on Monday, April 29th at the Grand Lodge in Hunt Valley from 5:30 p.m. to 9:00 p.m. Think decadent desserts…yum yum, regional brews and fine wine … “A glass in the hand’s worth two on the shelf—Tipple it down and refresh yourself!”, music…tap your toes and the excitement of a live auction..

Get all the details and join the fun HERE

Winners of the 2013 Restaurant Association of Maryland's Awards

The Restaurant Association of Maryland’s Fire and Ice Gala was held this evening honoring restaurateurs and chefs. Awards were given out in multiple categories like your favorite restaurants, food trucks, wine and beverage programs, craft brews, favorite new restaurant and more.

As the glitzeratti of the food industry gathered in all their finery they were the ones served this evening. An extended reception of food by Baldwin’s Station, Birroteca, The Classic Catering People – Raw Bar, EVO Public House, Kloby’s Smokehouse, Molly Masons, Quench, The Rumor Mill Fusion Bar & Restaurant, Ruth’s Chris Steak House and Shapiro’s Café.

Read the full story and learn who won HERE

Top items patrons steal from restaurants

What do you think the items are? From speaking to numerous chefs and restaurant owners from around the country and Canada nothing is sacred or safe. There are dining room sticky fingered guests and the patrons who like to pilfer out-of-plain sight from the bathrooms.

The dining room thieves are probably the most adventurous although there was one daring bathroom thief whose story was told by Chef/Owner Christopher Prosperi of Metro Bis Restaurant in Connecticut. Chef Prosperi responded to my inquiry, “The best story I ever heard was a restaurant in Providence, Rhode Island. A guest came to the restaurant in the middle of a packed Saturday night with a solid plan. He packed a bag of tools and some spare parts, and then headed to the restroom. During full dinner service, while pretending to repair the sink, he carefully removed the faucet, placed it in a tool box and replaced it with a cheaper Home Depot version. Then he walked out the door.”

Read the full story and watch the slideshow HERE

Eddie’s of Roland Park celebrates the Charles Street location's 20th anniversary

Before buying local was the “de rigueur” Eddie’s of Roland Park stores supported, stocked and sold numerous products manufactured in Baltimore and Maryland. Many of us bought Vanns Spices and Saval Foods brisket back in the day and still do.

You are invited to enjoy and be part of the shop local celebration this Saturday, April 13..for more details and slideshow click HERE