Friday, September 30, 2011
Wednesday, September 28, 2011
Don’t’ you love the fall! Everyone is back from vacation, the kids are in school and the parties begin.
There is so much going on that I will not be able to devote an entire column to each bit of news so here goes, in no particular order. This should keep you ahead of the game on Baltimore Food News for the next couple of days.
Before I forget, L’Shana Tova (Happy New Year) as many of our friends kick off the Jewish New Year this evening. A tradition is to dip sweet not tart apples in honey to represent the belief that all will be granted a sweet year.
Sunday, September 25, 2011
Monday, September 19, 2011
Along with Roy’s Harbor East executive chef Patrick Crooks and Chef Yamaguchi look at this lineup of guest chefs:
Read the full story HERE
For the complete story and prize information read the full story HERE
Posted by Dara Bunjon at 9/19/2011 09:57:00 AM
Saturday, September 17, 2011
Get the recipe and read the full story: Show your Ravens team spirit with purple eggs
Friday, September 09, 2011
In celebration of its opening, Leinenkugel’s is hosting 4 consecutive Saturdays of Oktoberfest events from September 17 through October 8, including live music, contests and food and drink specials. A full list of events is below:
Read the full story: Leinenkugel's Beer Garden Grand Opening events.
There are many food and wine shows for the public the likes of Aspen Food and Wine and South Beach but what are the food shows for chefs? One of the leading shows is StarChefs.com International Chefs Congress where all chefs mingle with trendsetting chefs like Grant Achatz, Pierre Hermé, David Burke, Paul Liebrandt and more.
Come October 2nd through the 4th chefs will converge on Park Avenue Armory in New York City to work with numerous trendsetting chefs, new equipment and commiserate with other chefs. The event is not open to the public only working chefs and allied businesses. Those attending will make connections and network with peers and be able to source cutting-edge culinary products and equipment from around the world at the Chef Product Fairs.
Read the full story: Where do all the chefs go? StarCehfs.com 6th Annual Chefs Congress
Posted by Dara Bunjon at 9/09/2011 09:31:00 AM
Thursday, September 08, 2011
Boardwalk fare in Ocean City, Maryland is believed to be a junk food
wasteland to most of us; boardwalk fries, Fisher popcorn, custards and
pizza slices. One boardwalk restaurateur has been a haven for tasty,
healthier food options.
Read the full story: Ocean City boardwalk restaurateur offers gluten-free, dairy-free menu options
Posted by Dara Bunjon at 9/08/2011 04:51:00 PM
Wednesday, September 07, 2011
This food and wine event is close to my heart and many others. It is
a win win for those who attend as well as participate but most of all
it benefits Days of Taste.
Over numerous years local chefs have been going into classrooms
teaching our kids about food through the American Institute of Wine And
Monday, September 05, 2011
My curiosity has been piqued with the comeback of Gino’s. How many
hours of my errant youth were spent driving in circles through the
Gino’s parking lot on Reisterstown Road – too many. I remember the Gino
Giant, a double burger with the special sauce way before McD’s came to
town. But could I remember any difference between the Big Mac and the
Gino Giant? At my age, remembering why I walked into a room is an
accomplishment. My best recollection is the Gino Giant and the Big Mac
were pretty much the same.
A couple weeks ago after we took my father-in-law out for his 90th birthday we drove by the new Gino’s on Joppa Road. In the rain, people were still in line out the door. But today, while perusing my Facebook page I see that my husband had foursquared he was at Gino’s
Read the full story: Gino Giant, the double burger with special sauce
Posted by Dara Bunjon at 9/05/2011 07:16:00 PM
Sunday, September 04, 2011
Read the full story : Baltimore Grand Prix let down
Posted by Dara Bunjon at 9/04/2011 07:55:00 PM
Rachel Schifter Thebault, owner and head confectioner at Tribeca Treats has created Sweet CHIC- Stylish Treats to Dress Up for Any Occasion. Conceptually, the book is about how to take the basic recipe and accessorize it. The concept is best addressed in Sweet CHIC’s forward by fashion legend, Isaac Mizrahi who says “Style is all about inspiration. When you accessorize an outfit in the right way, it makes you feel great. The idea of a dessert book that shows you the perfect way to add designer details to classic
confections is truly inspired.”
A sweet book of recipes that are cleverly broken up into fashion categories like a Devil’s Food Cake that is considered the little black dress, Caramels and Fleur de Sel Chocolate Covered Caramels as the “It” bag, Caramel Buttercream Icing as the ruffled blouse and Tempered Chocolate as the Stiletto heels. That is the outfit created when I baked Ms Thebault’s Sweet and Salty Cake. Probably one of the few but more involved sweet treats in the book.
Read the full review and the slide show Sweet Chic
Friday, September 02, 2011
Read the full review and watch the slide show Maisy's is the neighborhood restaurant and bar worth the drive