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.

Wednesday, October 30, 2013

You can win an evening cruising and munching - Tailboatin’

Chef/Owner Nancy Longo of Pierpoint Restaurant has supported and raised funds the Taste of the NFL which donates to the Maryland Food Bank in honor of our Superbowl wining Ravens.

The Baltimore Sun-Sun Insider Loyalty Program has partnered with Pierpoint Restaurant and The Taste of the NFL to raise funds as part of The Taste of the NFL’s Kick Hunger Challenge. TNFL is a 501c3 that raises awareness and dollars for hunger relief organizations in each city that has an NFL team with a special evening out in the harbor on Tuesday, November 5th from 6 to 9 p.m. -  Baltimore Inner Harbor-Light Street Finger Piers-between the Science and Visitor’s Centers.

Learn how to enter HERE

Maggiano's Little Italy sails into Annapolis

From Maryland’s State Capital and the Naval Academy you will soon find midshipmen and politicians alike enjoying the Italian-American fare from Maggiano’s Little Italy restaurant recently opened in the Annapolis Mall. I’m not usually impressed with chain restaurants but my sailor’s cap is off to Maggiano’s for their quality of service, value for the dollar, from scratch cooking, food allergy alternatives (including for those with celiac disease) and community commitment

Check out the slideshow, cooking video and complete story HERE
Maggiano’s Little Italy on Urbanspoon

Friday, October 25, 2013

Signature Chefs Auction kicks off November celebrations

Start getting in the holiday spirit early with the March of Dimes Signature Chefs Auction on Monday, November 4 at the Baltimore Marriott Waterfront Hotel. Thirty of Baltimore’s finest chefs/restaurateurs will be serving their great fare along with a large silent auctions with excellent goodies to big on.
At this year's Signature Chefs Auction, you'll have the opportunity to bid on an elegant summer evening cruise for eight people on Ed St. John's fabulous 90-foot yacht, SPIRIT. The party will be treated to a luxurious four-hour weekday tour (Tuesday through Thursday), while being treated to a delectable dinner prepared by our very own Chef Jerry Pellegrino of Waterfront Kitchen!
Watch video, get the full details and see all the chefs participating HERE

Monday, October 21, 2013

Traditional American BBQ comes to Baltimore City

The buzz lately has been about all the stores opening in the city’s newest shopping center, Canton Crossing at Boston Street at the bottom of Brewer’s Hill at South Clinton Street. The area and the residents have been crying out for something substantial. Along with the numerous stores comes restaurants and along with restaurants comes MISSION BBQ, a salute to the various American styles of BBQ and to the people who serve us: military, police, fire and  emergency responders.

MISSION BBQ, a fast casual restaurant known for its traditional American BBQ and dedication to honoring our service men and women, opened its first metropolitan location a week ago. Now downtown urbanites can experience MISSION BBQ favorites that neighboring Marylanders have enjoyed for years. 
A recent visit on opening day, dismal with rain, didn’t keep folks from lining up out the door.

 A few MISSION BBQ menu items include Texas Inspired Beef Brisket; JalapeƱo and Cheese Sausage; and the bestselling North Carolina Pulled Pork Sandwich topped high with Cool Slaw, accompanied by an array of homemade secret sauces.  Favorite made-from-scratch side servings include Maggie’s Mac-N-Cheese; Baked Beans & Brisket; and Green Beans & Bacon.  Desserts include an assortment of homemade Southern seasonal sweets. 

Check out the slideshow, video and complete story HERE.

Caputo Brothers mozzarella class in Hampden

Have you always been curious as to how to make your own fresh mozzarella? Here is your opportunity.

This class from Caputo Brothers Creamery will show you how to use their authentic, cultured cagliata curd in your own kitchen for the freshest, most flavorful mozzarella (or fior di latte) you've ever tasted!

Watch video and details HERE

Thursday, October 17, 2013

Canton tavern crawl – food, friends, cocktails, craft beer and conversation

Introducing Canton’s restaurant dynamic duo, Mel Carter and Brett Lockard, partners in Blue Hill Tavern, Tavern on the Square and Shiso Tavern tavern crawl. It’s a party, inclusive of transportation and limited to up to 14 guests. The owners have been offering their tavern crawl for awhile, all sell-outs. They took the summer off and are back, full steam ahead, for the fall/winter season.

Before this gets lost, if you want a unique evening with friends and/or family contact Katrina at Blue Hill Tavern who can guide you through creating your own personalized Canton tavern crawl. Pricing varies with menus but think around the $65 to $75 per person range inclusive.

Read more, enjoy the virtual tour and slideshow HERE.
Blue Hill Tavern on Urbanspoon

Tuesday, October 15, 2013

Cookbook Corner: AMC’s The Walking Dead gets a cookbook parody

From those clever folks who gave us 50 Shades of Chicken the parody on the top selling book 50 Shades of Grey comes their latest parody of the popular television show The Walking Dead with The Snacking Dead.  Yes, it is a parody but there are real live recipes in this hard covered cookbook being released October 22.

With Halloween just around the corner and the introduction to new season of The Walking Dead, this ghoulish tome of snack recipes is timed perfectly.  

Check out the video and full story HERE.

Sunday, October 13, 2013

Got Milk? A dairy farm, happy Jersey cows and Field to Fork

 It’s been just over two weeks since my husband and me were invited and enjoyed the Field to Fork Dinner at St. Bridgid’s Farm in Kennedyville, Maryland. We were guests of the Mid-Atlantic Dairy Association ( who partnered with St. Brigid’s Farm to support the Maryland and Capital Area Food Banks with their sixth annual Field to Fork Dinner charity dinner.

I am not sure I have ever been to a dairy farm, possibly in elementary school but that was way long ago and too many of my memory cells are gone. It was a lovely weather day to drive across the Bay Bridge and to the northern realms of the Eastern Shore of Maryland.  We parked the car in the designated field and as walked up to a paddock, the Jersey cows rushed to the railing to greet us. They truly seemed happy, wanting to welcome us. I know that sounds silly but that was my impression.


Enjoy the video, slideshow and full story HERE.

Friday, October 11, 2013

Create your own cookbook for holiday gifts, charities and more

It is Family History Month, inspiration to take the family recipes and put them down for posterity and future generations. which will keep anyone passionate about food enthralled with recipes, blogs, snapshots etc has refined their format for creating your own hard copy cookbook
Family members can add treasured family recipes on line to the cookbook, charities creating cookbooks for fundraising or businesses, like a bed and breakfast, gathering their customers’ favorite recipes under one hard cover. Use your favorite snapshots with the recipes. The finished product is professional and polished.

Watch the video and read the full story HERE.

Giada is coming, Giada is coming - Giada De Laurentiis book signing tour

The fall is always cookbook season. It is the time of year when publishers release the majority of the cookbooks for the year with the hopes of gift sales and holiday cooking. Today’s focus is on the well-renowned Giada De Laurentiis  Giada's Feel Good Food  and her book signing tour at Williams-Sonoma across the country.

Giada wears many aprons, the star of the Food Network’s Everyday Italian and Giada at Home, a mentor and judge on the Next Food Network Star, and one of NBC’s Today Show culinary correspondents. Add to her accomplishments six cookbooks that ranked on the New York Times bestselling cookbooks. 

Check out the video and her cookbook signing locations and dates HERE.


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