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, September 30, 2015

The Dish's latest Baltimore restaurant news - get the sizzle

8 Ball Meatball coming to Fells Point – rumor has it that it will be located on Thames Street. Nothing more than a ‘coming soon’ on their webpage

Don’t forget Thursday, October 1 Wiggle, Wine and Dine Burlesque show at 13.5% Wine Bar + Food.  They will be breaking in the new stage at the Hampden hotspot at 9:30 p.m.

Taste of Mason Dixon - Saturday, October 10, 2015 (12 noon – 3:00pm) at Boordy Vineyards in Hydes, MD. Taste food samples from past competitors of The Mason Dixon Master Chef Tournament, including 2015 Champions My Thai Baltimore! Tickets include food samples, a glass of Boordy wine, and live music from The Jazz Cats. Tickets are just $10 each (plus service fee), and must be purchased in advance through the Boordy website at

So much more happening in the Baltimore restaurant landscape - Read the complete story at Examiner . com / dining 

Blue Moon Too is officially open

Sarah Simington, chef and owner of the infamous breakfast spot Blue Moon in Fells Point has officially opened the doors to her second location, Blue Moon Too this morning in Federal Hill. The location is 1024 Light Street on the corner of Poultney Street, a former dry cleaner and also a 5 and 10 cent store. A lot of time and energy has gone into the renovations, breaking through walls to add windows, back to the exposed brick and the multiple chandeliers.
 Much larger than the Fells Point location, the location will be multipurpose along with her famous Captain Crunch French Toasts - art gallery (check out the picture of Beetlejuice), retail food production and most recently cooking classes by Chef Egg.

Saturday, September 26, 2015

Burlesque in Hampden at 13.5% Wine Bar + Food

There is more to do on “the Avenue” than just dining, well at least on Thursday, October 1st starting at 9:30 p.m. at 13.5% Wine Bar + Food when Ruby Rockafella presents a burlesque and variety show.  She will be breaking in the stage area that 13.5% Wine Bar + Food created in their recent renovations. This is just the beginning of late night entertainment to come to their stage --- musicians, comedians and other variety acts. 

Ruby is far from being shy, she exclaims, “I’m popping their burlesque and variety cherry with an amazing cast! Tribal fusion dance from Abby, burlesque and drag from Bambi Galore, burlesque from Bunny Vicious, hooping from Joule MissJoule, Femme-Cee Shortstaxx, stage kitten Kitty Bermuda, and more burlesque from me!” 

Watch the video and read the complete story at Examiner . com / Dining 

Monday, September 21, 2015

Get your ticket to Cochon's Heritage BBQ - Don't miss out.

BBQ lovers rejoice – Cochon 555 has just announced an all-star chef lineup for the second annual Heritage BBQ event in Washington, DC at Dock 5 Union Market on Sunday, October 4. Spotlighting BBQ grilling traditions and old world cooking techniques, Washington DC is one of their culinary stops in their five-city tour promoting heritage breed pigs and global flavors. 

This year’s competing chefs include Nicholas Stefanelli of Masseria, Will Morris of Vermillion, Jose Adorno of Graffiato, Sam Molavi of Compass Rose, and RJ Cooper of Gypsy Soul returns to the competition after being the first chef to win Cochon555 in Washington DC in 2009. Each chef will be given a 180 pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts. Non-competing chefs will be cooking BBQ including Erik Bruner-Yang of Maketto, Scott Drewno of The Source by Wolfgang Puck, Zack Mills of Wit & Wisdom, Kyle Bailey of Birch & Bailey, Louis Goral of Rural Society Argentine Steakhouse, and Craig Hartman of The Barbeque Exchange.

Watch the slideshow and read the full story at Dining Examiner - Examiner . Com

Thursday, September 10, 2015

New flavored white teas from The Republic of Tea

Personally, I don’t drink coffee. I used to drink colas, regular then on to diet but we know that they aren’t good for you for numerous reasons.  I’ve always liked tea, but in the past 12 years tea has really been my beverage of choice; black, red, green, oolong, hibiscus,  herbal – I like them all, even the delicate authentic white teas from China. Low in caffeine, the tender white buds are “hand-picked” just two days a year.  Since the white tea is the least processed of the teas it offers up more polyphenols, or in other words antioxidants. 

At the Summer Fancy Food Show I had an advanced taste of two of the new The Republic of Tea selections on their white tea blends: Honey Mango and Cucumber Mint.  The show had me on food and flavor overload, so the kind folks of  The Republic Tea recently sent canisters of these two white teas to brew. 

Watch the video and read the full story at Examiner . com / food

Wednesday, September 09, 2015

Firehouse Subs tests 6 new deli subs in new Baltimore locations

The Firehouse Subs public relations person reached out to me to help promote the new cold deli subs  now being test marketed in Baltimore. But in reality, it was only in the past six months that Baltimore was home to a Firehouse Sub, so everything is new.

Firehouse Subs were started by two former firefighters, brothers in fact, Chris and Robin Sorensen. I had  heard of the fast casual chain, although there was a lot I didn’t know: like since the 1992 inception they only sold hot subs, they raise money for local firehouses and charities ($14+ million donated to public safety organizations),  they were already using the fast casual concept way back when, that each Firehouse Subs franchisee had a custom painted mural depicting the local firehouse, all the meats are cut fresh each morning, they were the first chain to add Coca Cola freestyle which allows you 120 plus combinations of sodas, a plethora hot sauces choices coded for heat level, that the table tops are designed to replicate Dalmatian’s spots, you can choose from  optional 500 calorie sandwiches,  that you are welcomed when you enter and thanked when you leave.

Watch the video and slideshow along with the rest of the story at Examiner . Com / Dining   


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