Monday, July 21, 2014

Slow Down: Tales of Dorchester County

A recent trip to the often overlooked, driven through Dorchester County unveiled numerous stories of land and waterways; generations of watermen and farmers, a revitalized community and rich history. Other than a pit-stop, fast food quick bite on the go or picking up produce at a farm stand most travelers to Maryland’s eastern shore drive through Dorchester County on their way to Ocean City.  My advice, slow down – take time to partake of all the entire county is offering.  

From my first morning’s stop at the new Cambridge bakery Elliott’s Baking Company to my final stop at Layton’s Chance Vineyards and Winery in Vienna the day after, a few things were crystal clear; two days were insufficient to encompass everything that should be seen and enjoyed in Dorchester County. And the sense of community and working together with the folks I met was preeminent. 

Check out the slideshow and full story HERE.

Monday, July 14, 2014

Where to go on Bastille Day

If you are anywhere near a La Madeleine Country French Café just say “Happy Bastille Day” at the register and receive your free mini liberty tart.
Let’s kick off Bastille Day at Bonjour Bakery & Café with Chef Gerard and his staff at the 6070 Falls Road location. This year’s celebration will be smaller than usually since Bonjour Bakery is building a larger facility to create their mouth-watering sweet and savory edibles. For Bastille Day, stop by and sample their delicious baked treats, and enjoy a complimentary small coffee, hot or iced, with your purchase of $5 or more (sorry, no coffee card credit).
Get the full story HERE.

Sunday, July 13, 2014

MISSION BBQ opens in Columbia Maryland

Local entrepreneurs and hospitality experts Bill Kraus and Steve Newton will be opening up their 8th MISSION BBQ in Columbia, Maryland located in Howard County where they call home. Since I last covered their opening in Canton Maryland they have opened up further south in Richmond, Virginia and Wilmington, North Carolina.  

So many choices on BBQ and what regions’ cue you like there is something for everyone’s taste. Back by popular demand is the 9 oz smoked brisket burger, beer soaked–bbq smoked still in the husk corn on the cob or a taste of home banana pudding.  Now Howard County can experience traditional favorites done the MISSION BBQ way, such as Texas Inspired Beef Brisket; Jalapeño and Cheese Sausage; and MISSION’S own North Carolina Pulled Pork Sandwiches accompanied by an array of homemade secret sauces. 

Get all the details HERE.

The revival of the health conscious Inn at the Black Olive

This past winter, 2014, it was announced that actor Woody Harrelson and Baltimore’s own Jack Dwyer, founder of the Capital Funding Group, rescued the repossessed Inn at the Black Olive from First Mariner Bank with a 4.5 million 50/50 co-owner purchase. Management of the hotel will remain under the original owners, the Spiliadis family, specifically Dimitris, who connected with Harrelson when he lived at the hotel while filming HBO’s Game Change.
As a means to introduce the partners and the revival of the Inn at the Black Olive they are inviting folks to the grand re-opening dinner on Sunday, July 27th at 6 p.m. where the Harrelson, Dwyer and Spildiadis share their revolutionary vision. 
Get the full details HERE.

Monday, July 07, 2014

Summer Fancy Food Show 2014: What’s coming to your home cupboard

The international specialty food business puts on the Fancy Food Show; the winter version in San Francisco and the largest one at the Jacob K. Javits Center in New York City in the summer. I don’t believe I’ve missed either attending or working the summer version in over 20 years. Larger than ever with a new conventional hall at the Javits Center added just last year it is impossible to see everything in one day, in fact, I spent almost 2 whole days and know there were booths I missed. 

When walking the show my focus is on savory items, items that are a little bit different and limited sweets. I’m always looking for that “different” item – something that would have never crossed my mind and bazinga, in the first row I found two. One was Teriyaki Tuna Jelly with cooked tuna and mentaiko that is used with sushi or a condiment with finger food and what looked liked green olives but were baby peaches that you pop in your mouth whole, so sweet and tender you even eat the pit. 

What was big this year, what had an overpowering presence was cheese, ever kind of cheese – so many vendors, distributors and international companies. Lots and lots and lots of cheese – everywhere you turned. 

Watch the slideshow and read the full story HERE.

Saturday, June 28, 2014

Fourth of July with a view: Wit & Wisdom

I don’t know about you but I’m not one to rush to be in throngs of people especially at Harborplace for firework displays on the water whether New Year’s Eve or the 4th of July. This 4th of July there is definitely a great alternative for not only adults but also kids to enjoy the fireworks in style at Wit & Wisdom at the Four Seasons Hotel. It has all the components I would want; really good food from Executive Chef Zack Mills of Wit & Wisdom and guest Chef Tim Dyson from Bluegrass,cocktails by mixologist Aaron Joseph, front row seat to the fireworks, numerous activities for the kids and the valet parking is inclusive.

Check out the full slideshow and read all the details HERE. 


Wednesday, June 25, 2014

The new hot thing in Sriracha

With the International Summer Fancy Food Show approaching I’m always excited to see what the food trends will be and one that is at its peak now is Sriracha, the Vietnamese/Thai red chili sauce named for the seaside town Si Racha along the Gulf of Thailand. Huy Fong Food’s Rooster labeled Sriracha is the most recognized made of ripe red jalapeno peppers, sugar, salt, garlic and vinegar which has garnished a cult following. The ubiquitous nature of Srirachi has it popping up in snack foods and sauces all over the place…some say ketchup is in trouble as remaining the number one condiment. How popular is it, well it even has its own 33 minute documentary film by Griffin Hammond.
So you ask, what is the new thing in Sriracha? It is the green Musashi Foods Midori Sriracha, a unique Japanese interpretation of the classic sauce using green serrano peppers taking the heat level a couple notches above the red Sriracha.
Read the full story HERE.

Tuesday, June 24, 2014

Successful pop-up dining club debuts in Baltimore

Dinner Lab, a two and a half year old supper club, has been offering dining events in multiple cities from San Francisco to New York, New Orleans to Chicago showcasing up-and-coming culinary talent in unique venues. Dinner Lab announced today they are opening up membership for their eleventh city, Baltimore. The chefs who create these multiple course pop-up dinners might just be the sous chef from a favorite local restaurant or it could be a commis from any one of New York City’s finest restaurants. Members are asked to critique their meals and those chefs receiving high scores end up taking their food on the road, a passport to a culinary tour de force in multiple Dinner Lab cities.

Learn more and watch the slideshow HERE.

Monday, June 23, 2014

Destination, Donation Dining: Langermann’s Red Devils Café

Now until September 30th you can enjoy demonically clever selections of drinks, small plates and even a dessert at Langermann’s in Canton and portions of the sale will go to The Red Devils. The Red Devils is a charity that provides support for families whose members are going through breast cancer and have financial and logistical needs: treatment transportation, meals, groceries, child care etc

The devilishly named small plate menu selections are diverse in flavor profiles, each with their own little notes of heat; Red Devil Shrimp, Meatballs ala Beelzabub, Roasted Pork Quesadilla, Bread and Butter Tuna Tower with Red Devil Pepper Jam and Hot & Spicy BBQ Ribs.  Check out the full slideshow and story HERE.

Monday, June 16, 2014

It's here: Baltimore Chef's Table cookbook

Baltimore Chef’s Table is here. Not since 1988 when Bonnie Rapoport and Mary Lou Baker co-authored Dining In – Baltimore Volume 2 their compendium of gourmet recipes from Baltimore’s finest restaurants has there been an extensive collection of Baltimore chefs’ recipes available for the home cook. Baltimore Chef’s Table is replete with color photographs of the completed dishes and background stories on the chefs and their restaurants. 

Enjoy making these amazing dishes at home; Café Gia’s Fettuccine Luca, Chazz’s signature meatball, Chef Chad Gauss’s Fried Chicken from the Food Market, the Women’s Exchange’s Charlotte Russe - read the complete story and check out the slideshow HERE.

Thursday, June 12, 2014

New Asian restaurants at Maryland Live and Horseshoe Casinos

Luk Fu just had its official grand opening in Maryland Live Casino. The open spaced restaurant a step up from the casino floor with an open kitchen format offers up authentic flavors from South East Asia ranging in Dim Sum, Congee, Pho to wok fried and steamed noodles. The 80 seat restaurant including the kitchen bar shines brightly with the colors for luck, joy and prosperity of red and gold. The Chef de Cuisine Joseph Ku brings 30 years of culinary experience from 4 star hotels, restaurants and casino from his native Hong Kong and throughout the United States.

A large contingency of the Asian community were at Luk Fu at Maryland Live Casino to support and enjoy everything from the Char Sui Bao, Shiu Mai, Pad Thai, Chow Ho Fun as well as the ceremonial roasted pig. 

Horseshoe Casino Baltimore today announced that Ruby 8 Noodle and Sushi Bar will join the casino’s extensive lineup of restaurant concepts that will debut when the casino opens in August.  Featuring authentic Asian dishes in a contemporary environment just steps from the gaming floor, Ruby 8 will offer gourmet quality cuisine, made-to-order and served quickly.

Check out the complete story and slideshow HERE.

Maggiano’s Little Italy opens in Columbia, Maryland

The 3rd Maggiano’s Little Italy for the state of Maryland is now open at the Columbia Mall.  The other two locations in the state are Annapolis and Chevy Chase. Flanked by the managing partners of the Columbia location and state delegates, Steve Provost, President of Maggiano’s, cut the pasta ribbon signifying the official opening of the restaurant. Customers and media alike filled the restaurant for lunch. 

Earlier, Maggiano’s did a friends and family dinners to get systems operational, made-to-order dishes flowing at a good pace and an opportunity to raise over $6,000 for Make A Wish Foundation on beverages ordered. Check out the entire story and the slideshow HERE.

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