The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Thursday, February 11, 2016

Asian restaurant Red Goji is now open in Baltimore county

The restaurant is named after the bright orange-red berry from a shrub in China that has a sweet tart taste. Not only is the goji berry the namesake of this restaurant you will find the slightly sweet tart berry in one of the house specialties, Red Goji chicken --- stir fried chicken with goji berries, mushrooms and scallions in a sweet oyster sauce.  The menu boasts a whole Peking duck, dinner for two with the appropriate scallions, hoisin sauce and pancakes.  

If I hadn’t been going to Goldberg’s Bagels in Club Center I wouldn’t have even known there was a new Asian restaurant. The shopping center sits recessed off Reisterstown Road in the heart of Pikesville’s commercial district.  A number of you might remember it as Olive & Sesame.  Open now for a couple months, Red Goji is Asian – offering a selection of Japanese, Chinese and Thai dishes.

For those who love sushi, nigiri and/or sashimi, Red Goji can accommodate you ala carte or choose the lunch or dinner choices.  

Pad Thai, lettuce wraps and Tom Yum soup give a nod to the Thai influences that are served up at Red Goji. 

Red Goji Restaurant – Club Center – 1500 Reisterstown Road, Pikesville, MD  21208 443 450-5993 Closed on Mondays. Eat in or carry out.  There is no website and no social media. There is plenty of free parking available.  

Charm City Chocolate opens their doors in Hampden


Charm City Chocolate candy shop offers up an assortment of handcrafted chocolates by local owners Todd and Michelle Zimmerman, along with a variety of gummy candies, jelly beans and old-time sweet treats. 

With Valentine’s Day, just a couple days away, seems the perfect timing to taste test the new Charm City Chocolates located at 809 W. 36th Street (the Avenue) in Hampden Village.  Nothing could be better for your loving partner than a heart shaped box of the rich, decadent chocolate covered, gooey cherries! Well, that and the chocolate covered strawberries would rank high on my list. (hint, hint!)

Chocolate bonbons, truffles, creams, fondants, fudge and more are handmade on-site at Charm City Chocolate using the finest ingredients and family recipes. Specialties include the above mentioned cordial cherries and their Chesapeake Crunch, a savory chocolate confection that blends old Maryland flavor favorites.

Maybe you want to give more than a box of chocolates; the Zimmerman’s have themed gift baskets.
Current store hours are 12 p.m. to 7 p.m. Wednesday, Thursday and Sunday; and 12 p.m. to 8 p.m. Friday and Saturday.

For more information, go to charmcitychocolate.com or follow them on Facebook at facebook.com/charmcitychocolate or on Twitter @charmcitycandy and Instagram @charmcitychocolate  443-449-5164



Tuesday, February 02, 2016

"The Supper" culinary competition announces names of competing chefs


The emcee, a James Beard nominee, celebrity chef and restaurateur Bryan Voltaggio, announced today the competing, award-winning Baltimore chefs for the Saturday, April 23rd St. Agnes Hospital  Foundation “The Supper” fundraiser to be held at the Marriott Waterfront.

Similar to Chef José Andrés long-running Washington, DC ” Capital Food Fight” in its format, “The Supper” has four of Baltimore’s top chefs cook, Iron Chef style, in a kitchen arena, for guests to cheer on.  The emcees will dish out play-by- play commentary for guests as the 3 course culinary duels commence. Like March Madness’s tiered competition, the winning chefs from the first two courses will go sauté pan, chef knife and Microplanes against each other to receive the top toque bragging rights.

Baltimore’s Ouzo Bay Restaurant is template for 2nd location in Boca Raton


Baltimore’s own Atlas Restaurant Group, owners of Ouzo Bay, Azumi, Harbor East Deli and soon to open Loch Bar are expanding with a second rendition of their Ouzo Bay Greek Kouzina to open in Boca Raton, Florida late summer 2016.

When contacted, spokesperson Joe Sweeney advised, “We have an operating partner in Boca Raton and this is the first part of their planned expansion and goal of opening multiple units for the Ouzo Bay concept over the next 10 year.” 


Located in the upscale Mizner Park in Boca Raton, the new Ouzo Bay will seat 325 comfortably and continue to promote their Mediterranean cuisine with a strong salute to its Greek influence – OPA!  Menu items will highlight whole, fresh fish flown in from around the world, grass-fed lamb, and prime beef.   The “posh” full-service bar and lounge will feature handcrafted cocktails, small batch whiskeys and a strong Greek selection of wines. 

Thursday, January 28, 2016

Restaurant weeks extended in Baltimore City and County

Due to the Blizzard of 2016 – Jonas, a selection of Baltimore County and Baltimore City restaurants have extended their restaurant week offerings.

Baltimore City has sent this list of restaurants that have extended their restaurant week through February 7th – go to the website   www.baltimorerestaurantweek.com to access the menus. Here is the list for Baltimore City:

Alizee
Alchemy
Blue Agave
BlueStone
Da Mimmo Italian Restaurant
Germano’s Piattini
Kona Grill
La Tavola
LIV2EAT
Le Garage Beer Bar & Frites
Marie Louis Bistro
Mortons
M&S Grill
McCormick & Schmicks
The Food Market
Mothers Grill Fed Hill
Sotto Sopra
Sabatinos Italian Restaurant
The Helmand
Tio Pepes
The BoatHouse
Sullivans Steakhouse
Wine Market Bistro
RA Sushi
Terra Café
Verde
Bo Brooks
Watertable

Baltimore County

Half of the 58 participating Baltimore County restaurants in Restaurant week have decided to extend their lunch and dinner discount dining through February 6th. A full list of restaurants can be found at www.baltimorecountyrestaurantweek.com. Be sure to contact your selected restaurant regarding their participation in the extension.

Saturday, January 16, 2016

Destination Maryland: Richardson Farms of White Marsh





Many of you reading this column already know of Richardson Farms, a one-stop-shop for not only produce, dairy, poultry, furniture, house baked goods, but finger licking ready-to-eat, home-styled comfort food like your granny would make.  Located on Ebenezer Road less than a mile off Route 40 Richardson Farms is Disneyland for food-centric enthusiasts with hand rolled butter, Greek extra virgin olive oil refill station, greens so beautiful that you will want to eat kale, and so much more.  

I’ve been hearing about this multi-generational owned farm and what I believed was a farm stand really is a super-sized grocery store.  I have also been hearing about their Executive Chef Ben Simpkins, who with the move to bigger digs, five years ago created a complete culinary program for Richardson Farms that is staggering both in the selection and volume.  Chef Simpkins has come to the table, pun intended, with some serious street creds, most recently cooking at the James Beard House.

Watch the slideshow and read the full story at Examiner.com/Dining 

Sunday, January 10, 2016

US Winter Restaurant Weeks - January through March, 2016



I’ve sorted through a number of restaurant week celebrations for January, February and March throughout the country – the dates and cities are especially handy if you are traveling to any of  these cities or municipalities or you call them home.

The holidays are over, winter is kicking in and business slows down for restaurants. Since the inception of New York City Restaurant Week many cities and states have adapted their own restaurant weeks, each with varying discount dining.

Get the full list and links to the Winter Restaurant weeks around the country at the Examiner.com/Travel.

Thursday, January 07, 2016

Barrel and tank tasting at Linganore Winecellars



 Learn about wine production from the vine to the bottle with the owner and president, Anthony Aellen whose parents started Linganore in 1971. Taste right from the barrels the aging cuvée earmarked for champagne production; compare a 2015 ruby port versus a silkier, smoother aged 2014 port.  The enthusiastic Aellen generously shared his wine production knowledge and entertaining antidotes during the media barrel tasting tour.  

Read the complete story and check out the slideshow HERE.

Tuesday, December 29, 2015

Baldwin's Station Oyster Dinner - Top pick for dining deal for January




 Portions of the proceeds from the Wednesday, January 13th dinner will go to the Coastal Conservation Association / Maryland to help conserve, promote and enhance our coastal resources.  Baldwin’s Station sits next to the rail line just off Main Street in Sykesville, Maryland.

MENU
1st course - Potato Chip Crusted Oyster – horseradish rémoulade
2nd course – Oyster Stew
3rd course – Grilled Oysters with garlic herb butter and crispy bacon
4th course – Stuffed Chicken breast with and oysters Rockefeller stuffing and creamed Swiss chard
5th course – Oyster Shooters Trio: Bloody Mary (horseradish, celery)/Balsamic mignonette(pickled fennel)/Tequila and lime
6th course – Oyster Churro – cinnamon, sugar and caramel

$50 Per Person (excludes tax and gratuity)
Also included a complimentary wine tasting
Wednesday, January 13th –  6:30 p.m.
Baldwin’s Station
7618 Main Street
Sykesville, MD  21784
Reservation 410 795 1041


Baldwin’s Station has won my award for the all-around dining deal for January because it benefits a good cause, it is a multi course dinner featuring oyster s on all six courses, there is a complimentary wine tasting and finally, it is only $50 per person (excludes tax and gratuity) add the charming atmosphere of their reclaimed railway station and it is an all-around winner.
 


Sunday, December 13, 2015

Beignets for Christmas breakfast




How about something a little festive for Christmas breakfast, it only comes once a year? Who doesn’t love a warm beignet with their morning coffee?  The dough can be made a day or two ahead and held in the refrigerator ready to cook off Christmas morning.  Forget the bagels, donuts or cinnamon rolls; this will be a real treat.

Executive Pastry Chef Dyan Ng of Baltimore’s Four Seasons Hotel is sharing her beignet recipe she has been making for 10 years.  Her recipe has a honey butter glaze instead of the traditional powdered sugar – you can opt for the traditional or go with Chef Ng’s honey butter glaze.

Read the complete story and get the recipe at Examiner.com / Food

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