Tuesday, March 29, 2011
Monday, March 28, 2011
Get the full story and watch the video from Romper Room & Miss Nancy: Eat, drink and be a good do-bee
Sunday, March 27, 2011
Through a Facebook connection I was sent a sample of Snack N Shrooms, a dried, seasoned mushroom chip for mushroom lovers. From the mushroom capital, Kennett Square, Pennsylvania these little umami packed mushroom chips come in three flavors: garlic, original and spicy.
Learn where you can purchase these delicious little snacks: For the mushroom lover
Before you read the menu, note that like any other restaurant reservations are required. There will be seatings at 6 p.m., 6:15 p.m., 7:15 p.m., and 7:30 p.m. -
GET ALL THE DETAILS AND THE MENU:
Three Course Dinner only 10 per person – you snooze, you loose
Saturday, March 26, 2011
If you are a cookbook aficionado, serious home cook or a chef you have been hearing the buzz about Modernist Cuisine for three years and it has hit its crescendo as the six volume cookbook has finally launched. At over $600 list price* the Modernist Cuisine will be on the shelves of any serious cook/chef whose interest lies in science of cooking - who wants to create the perfect bite, to prepare food to the best it could be with cooking techniques both old (steam, fire ) and new (sous vide, homogenizers, centrifuges).
The man behind Modernist Cuisine
To understand the intensity of Modernist Cuisine you must understand Dr. Nathan Myhrvold, principal author and the “front” man for the promotion of Modernist Cuisine.
read the full story, watch video and slide show: Modernist Cuisine – the perfect bite
Wednesday, March 23, 2011
From time-to-time I like to host guest bloggers to my column. Today the guest blogger is Betsy Craig, CEO of MenuTrinfo – a company that works with restaurants simplifying creating nutritionals for their customers. They can analyze a restaurateur’s entire menu or simply a few select items to present as a healthy options menu.
Nutrition labeling at grocery stores hardly sounds newsworthy without the full scoop. Packaged foods have been sporting nutrition information since the FDA began requiring food producers to include nutritional information on all packaged foods. In fact, grocery stores now contain so much information on foods that many consumers are calling "uncle" on the whole thing. Just last week grocer Safeway took a big step in helping its shoppers interpret food labels, keep informed on products which are safe for those with food allergies/sensitivities, and generally help shoppers to make healthy choices without having to read labels in entirety.
Read the entire story:Safeway gives nutrition information a facelift - National Food
Monday, March 21, 2011
As a number of Baltimore landmark restaurants close we can no longer enjoy their signature dishes. Whether it is the strawberry pie from Hausner’s or Harley’s burgers in the special sauce – we yearn, yet crave these dishes.
Read the full story : Lost recipes from favorite restaurants that have closed – can you help?
Sunday, March 20, 2011
Congratulations to the Hippodrome for the major improvements on their Foodie Experience this year, they definitely learned from the year before when there were too many people, too little space, hard to reach food and no free beverages. Congratulations – it was a wonderful evening. They got rid of the band – halleluiah and put in a cooking demonstration stage where the chef from Vino Rosino and Chef Patrick Crooks of Roy’s shared cooking tips. The food stations were well spread out but it looks like I missed Aldo’s – never saw them. Plenty of food, open bar and room to roam.
Let me kick off and say that Alton Brown ... Read the full review and leave your comments as to who should the star be of the next Foodie Experience at the Hippodrome:
The morning after -The Alton Brown Show at the Hippodrome – Who should be next?
Saturday, March 19, 2011
The requirements to attend Food University™ are simple – a love of food: cooking, consuming and creating great food memories. Want to learn about wine, no problem, choose that as your minor.
Created by Food Network Live veteran producer Rich Gore, the “faculty” features such respected chefs and television personalities as Sara Moulton, Mary Ann Esposito, Martin Yan, Claudine Pepin, Curtis Aikens and Caprial and John Pence. Even the legendary Jacques Pepin has appeared.
Check the list to see if there is a free demonstration near you and watch the video:
Free admission to Food University™
Part 1 of 3: Do you make the best grilled cheese sandwich ever?
If you do, do I have a contest for you. April is Grilled Cheese Sandwich month and in honor of this occasion the Mt. Washington Tavern is running a grilled cheese sandwich competition and one of the components is a contest for the home cook. You are asked to submit your original recipe for the best grilled cheese sandwich ever via e-mail and the folks at the Mt. Washington Tavern will choose three semi- finalists to prepare their recipes on Sunday, April 10th at the Mt. Washington Tavern to be judged by a panel of celebrity judges.
Deadline for recipes are April 1st, so don’t delay – scribble down your recipe and send it in. Not only do you get bragging rights your win $200, $25 gift card to the Mt. Washington Tavern and other goodies.
Read part 2 and part 3 and watch video: The best grilled cheese sandwich ever
Thursday, March 17, 2011
What to do for your St. Patrick’s Day hangover - National Food | Examiner.com
Sunday, March 13, 2011
Saturday morning television segment promoting Baltimore Magazine’s 2011 Best Restaurants issue with their food editor Suzanne Loudermilk had a number of chefs showing their culinary wares. Chefs Christopher Becker of The Wine Market, William Buszinksi of Mr. Rain’s Fun House, Patrick Morrow of BlueGrass Tavern and my friend and client, Riccardo Bosio of Sotto Sopra Restaurant.
|BlueGrass Tavern charcuterie and rabbit terrine|
Before our segment came on a veterinarian came on set with the biggest rabbit you’ve ever seen.
Continue reading: A funny thing happened at WBAL TV - Baltimore Magazine’s Best Restaurants
Saturday, March 12, 2011
The theme is Party Like A Sailor” (i.e.Popeye) but you can get gussied up with the black tie optional and come dance the night away to That’s What She Said and DJ Don Koenig. Be Fred Astaire and bring your Ginger Rogers – “put on your top hat, tie up your white tie and brush off your tails.”
Presented by the Fell’s Point Residents Association the annual Harbor Ball honors those who fought highways that would have destroyed our historic neighborhood of Fells Point.
Continue reading :
Calling Popeye, Fred Astaire and Ginger Rogers - 2011 Harbor Ball
Friday, March 11, 2011
|cooking class in Sotto Sopra's kitchen|
Sotto Sopra Restaurant is pleased to introduce our Chef du Cuisine/Research Chef – Cyrus Keefer.
Continue reading new cooking classes for the Spring :
Spring Cooking Classes in Baltimore
Porter, the new fiancé of a dinner club member - a self professed McNugget fan, is convinced to go to the group’s dinner by his girlfriend Moose. It is hosted by Danny Dominca, food blogger-vlogger and Moose’s former boyfriend. Read the full post and watch the trailer:
Am I too David Chang? Foodies - new web-based video comedy series
For my Baltimore foodies - check the Foodie credits and you will see native Baltimorean Jack Meyerhoff as the script supervisor.
|Baltimore Food bloggers get together - the real deal with culinary great Nick Malgieri|
Wednesday, March 09, 2011
Corned beef sandwich in time for St. Patricks Day – Chewpons Daily Deal
Tuesday, March 08, 2011
The Restaurant Industry of Maryland announces their 2011 nominees for “Stars of the Industry” Awards. It is now up to you, the public to vote for your favorite restaurant, chef, bar or tavern, wine and beverage program, green restaurant and more.
The awards honor the Maryland hospitality industry’s best in such categories as Maryland’s Favorite New Restaurant, Chef of the Year, and more. Winners of these prestigious awards will be revealed at the 57th annual “Stars of the Industry” Awards Gala on Monday, May 16, 2011 from 6pm to midnight at Martin’s West in Baltimore.The nominees for the best of Maryland restaurants, chefs, bars are in - Vote
Posted by Dara Bunjon at 3/08/2011 07:14:00 AM
Monday, March 07, 2011
His wry sense of humor, his geek like scientific knowledge and his ability to cook has led Alton Brown from behind the camera filming a REM music video to in front of it with his show Good Eats, his mini series Feasting on Asphalt and Feasting on Waves, and his commentator/host gig on Iron Chef America.
Alton Brown headlines this year’s ‘Foodie’ Experience at the Hippodrome on Saturday, March 19th. This year, everyone gets the ‘foodie’ experience in their ticket price- a post show foodie walkabout featuring a number of the area’s top restaurants for $94 is all inclusive. The Frances Merrick Performing Arts Center – The Hippodrome says they made improvements from last year’s event with Anthony Bourdain – better layout for easy flow and beverages are inclusive in the ticket price.
Ranking - a one-on-one interview
Posted by Dara Bunjon at 3/07/2011 08:43:00 AM
Friday, March 04, 2011
|Photo courtesy of Heart Attack Grill®|
Heart Attack Grill’s 29 year old spokesperson dies
Wednesday, March 02, 2011
Baltimore readers the weather will soon be turning to spring, the weather ideal for a mini-road trip. A nice little drive to DC to enjoy more pork products you can ever imagine prepared by five competing regional chefs the likes of Bryan Voltaggio of Volt, Jamie Leeds of Hank’s Oyster Bar (Women Chefs and Restaurateurs president), Adam Sobel of Bourbon Steak DC, Tarver King of Ashby Inn & Restaurant and Scott Drewno of The Source by Wolfgang Puck should go to the top of your list.
Not from the Baltimore/DC/Northern Virginia area then check out the National Tour
You say you love bacon, but do you love pork? Are you enamored with the whole hog? Can you get enough swine to dine? Coming to a city near you is the 2011 Cochon 555.
Cochon 555 - 2011
Why 555? Five regional chefs, five heritage pigs and five local wineries come together under one roof for a friendly culinary competition. The challenge is laid down for each of the chefs to create multiple culinary dishes using the whole heritage pig for all who attend to enjoy.
Cochon 555 swine, wine and dine 2011 tour