New addition at Woodberry Kitchen

Just got a note from Chef Jill Snyder that she is working at Woodberry Kitchen. She used to work with chef Spike Gjerde. It is like a homecoming. Good fortune Jill!

The snickerdoodle catastrophe

There is nothing Barack, Superbowl or Oscars in this story. It is a story of shame, my shame. Read on….

You are wondering why my posts have been light it is because I’m helping a friend out in her kitchen in DC where she makes a lunch for between 25 to 40 Harvard University Center for Hellenic Studies fellows and employees every day. Her part-time staffer is off on paternity leave and you don’t leave a friend hanging.

My day in the kitchen starts at 5 a.m. and if I am lucky I get out at around 3 p.m. I cut and dice, wash and dry, and don’t sit down the entire time. I’m amazed I can keep up with my friend who moves at a mile a minute.

3 days back-to-back

I didn’t say breaking my back though I feel like I am with the strenuous kitchen work. On day one, one of my projects was mise en place the dry ingredients for her snickerdoodle cookies. She is precise on how she wants the dry ingredients measured and I followed her instructions implicitly. She makes up the cookie dough and refrigerates it to be baked on the next day for dessert.


Day 2: My chef friend pops a couple trays of the snickerdoodle cookies in the oven. When Sylvia (nickname Szzyl) goes to rotate the cookie sheets they have all blended together in one big glob. She starts to angst as to what is wrong with the cookies. Was it too little flour, too much sugar, was it because she refrigerated the dough overnight, too much baking soda, not enough backing soda, too little cream of tartar.

Meanwhile, I’m embarrassed that I probably measured something wrong – me the cookbook author and semi-recognized food columnist. Once the globs cooled she tasted them and said the baking soda was correct and in her best estimation it was the measurement of the cream of tartar that threw the dough off. She made a new batch of dough and refrigerated some and baked the rest. They turned out.

Unfortunately the diners got Costco raisin oatmeal cookies for dessert with their lunch today.

Day 3: Well it isn’t here yet but my only redemption for the big screw up is if her refrigerated dough doesn’t turn out and I don’t think that is going to happen. I am just sooo EMBARASSED.

Cooking tip of the week

Knowing how a vegetable grows tells you the proper way to boil it. The rule is a simple one. If the vegetable grows underground then you put it in cold water and bring it to a boil ( i.e. potatoes, carrots, parsnips) and if a vegetable grows above ground you add it to boiling water (i. e. string beans, corn).


Added tip: Do not put a lid on a pot that is cooking any green vegetable, it will turn grey.

Chocolate, chocolate everywhere and it can be yours

What if you could have all the chocolate you could consume in one evening? Every type: bittersweet, semi-sweet, dark, milk, single origin, organic and white (that isn’t real chocolate but I will concede on its name). The chocolate might be accented with alcohol, fruits, nuts and cheese. There will be chocolate cake, chocolate ice cream, chocolate candy, pies with chocolate, chocolate beverages and then savory dishes with chocolate. It is a chocoholic’s dream come true.

What if you could have all the chocolate you could consume and you can walk away feeling good about yourself? By attending this evening of chocolate beyond your wildest dreams you would be helping to provide health care, health-related services, education and advocacy for the homeless – one of their dreams comes true.

Why don’t you gather up your friends and family on Thursday, February 5^th to attend this evening of bountiful chocolate at the 18^th Annual Chocolate Affair. Everyone can party to great music, find great deals in the silent auction and enjoy the offerings of 50 restaurants, caterers and chocolatiers. (*See the list below)

TV’s Top Chef alumni, Chef Jill Snyder, celebrity co-chair, will even be doing a cooking demonstration. Dick Steiner, Bill Gross, Tony Ware and Spencer Horsman will perform strolling magic, while Bellydance Delight will spice up the evening with a special performance. What’s more, models will showcase more than 100 custom fashions by Victor Rossi Couture & Ready-to-Wear.

Guests can get their groove on listening to the steel drum sounds of Tropical Heat, get out on the dance floor with a masterful mix of ‘70s and ‘80s tunes by DJ Guy Flynn, or chill to music of jazz pianist Marcus D. Smith.

Or, they can unwind in The Sweet Spa area featuring hand and foot reflexology treatments by Sole Healing’s Steve Steinberg, and DK Salon’s Beauty & Relaxation Station with face painting, hair styling and massages by “Baltimore’s Best” Masseur Timothy Green.

Gentlemen - are you open to suggestion? Celebrate Valentine’s Day early – every woman loves chocolate, avoid the crowds at the restaurants, enjoy live entertainment. It is a bargain and will make your lady think you are a thoughtful, caring and creative soul - you definitely will score points.

For more info:

WHEN: Thursday, Feb. 5, 2009 - 6:00 to 9:30 p.m.

(VIP pre-reception opens at 5:30)

WHERE: M&T Bank Stadium - South Club Level Lounge

TICKETS: $75/person or $140/couple in advance; $85/person at the door.

$150/person for Chocolate Angel ticket, which includes access to a pre-event reception with
the honorary co-chairs, VIP parking , a “Heavenly Gift Bag” and special recognition.

Contact: 443-703-1396; http://www.chocolateaffair.org/

*Participating Vendors:

Akbar Palace Restaurant

Baltimore-Washington Beer Works

Belmont Conference Center

Bistro Brownies

Bonefish Grill

Bouillabaisse Cafe

CakeLove

Canton Dockside

Ciao Bella Restaurant

Charles Levine Caterers

Charles Street Gourmet

Chef’s Expressions: Command Performance Catering

Cuisine Catering & Event Planning

Dogwood Cafe

Dominion Ice Cream

Extravagant Events Catering

Family Inn Bakery & Deli

Fin Steak and Seafood

Gertrude’s Restaurant at the BMA

Glarus Chocolatier

Greg's Bagels

Hershey Entertainment and Resorts

House of Audre'

Innovative Gourmet

King’s Contrivance

La Tasca

Lindt Chocolatier

Linwood’s Restaurant and Catering

Ma Petite Shoe

Meli

Mezze

Moore’s Candies

Naron Mary Sue Candies

Oh My Chocolate

Parfections

Patron XO

Pitango Gelato

Recipe for Results

Sascha’s Catering

Sofi’s Crepes

SugarBakers

Sweet Fortunes

Taharka Brothers Ice Cream Company

Tapas Teatro

Testimony Tea

The Brewer's Art

The Fudgery

Traditions By Pamela

Tru Chocolate

Water for Chocolate Catering, LLC

Watson Caterers

We Care Baltimore

I'm getting my chocolate fix on that evening, I hope you will join me.

Tom Colicchio and Snapple

A restaurant is where you go to fill your piehole. Is that not a definition of a restaurant? There is so much more we expect from a restaurant; well prepared food, value added pricing, excellent service and a stimulating environment in which to enjoy it all. We all want to be loved and remembered, like the TV series Cheers, where everyone knows your name - we want the “Norm” greeting and to be treated well.

Chef Tom Colicchio of Top Chef, a great chef and restaurateur, tells the story of a customer who came into his restauarant with an unusual request. The customer asked the server for Snapple Ice Tea. The server went back to Tom smiling and told him of the customer’s special request. Colicchio took a couple dollars out of his pocket and told the server to go across the street and buy the ice tea. The Snapple beverage was served in a glass; the customer knew he got what he wanted and became a regular. Click HERE for the video.

How about sharing your restaurant raves where the restaurant went the extra mile. Help support my positive mood and I promise to write another story.

Too much sauce - cooking pasta correctly

Do you drown your pasta? To truly appreciate pasta it should not be swimming in ragu, the sauce. I want to impart some pasta cooking tips.

1. Always cook your pasta in plenty of well salted boiling water.
2. Cook your pasta for ½ the time written on the box directions.
3. Reserve one cup of the of the pasta boiling water for each pound you make.
4. Use heated plates. If you put hot pasta and sauce on a cold plate the sauce will break, become watery. TIP: Put the colander on top of your dinner plates, and strain the pasta over them.
5. Put the pasta back in the pot with the reserved pasta boiling water and equal amount of pasta sauce. Stir the pasta and reserved water over the heat. Cook for approximately 2-3 minutes so the pasta is al dente (to tooth) and the liquid has been absorbed and coating the pasta..you want it to be chewy not soft or mushy.
6. Take it off the heat and drizzle some extra virgin olive oil and freshly grated parmesan cheese.
7. Plate the pasta and top each portion with about ¼ cup of sauce.

Sotto Sopra's Top Chef season

Top Chef Season 5 featured two chefs from Baltimore, Melissa Harrison and Jill Snyder. Both are shining the light on our local contemporary Italian restaurant, Sotto Sopra.

First, Chef Jill Snyder, formerly of Red Maple, is working closely with Executive Chef Bill Crouse broadening her knowledge of Italian cuisines.

Chef Melissa Harrison, formerly of Baltimore and BICC graduate, has posted three of her favorite restaurants here in Baltimore on the Top Chef website and Sotto Sopra was among the three, others being Charleston and the third, the Italian-American cuisine of Little Italy, Chiapparelli’s.

For more info:
Sotto Sopra Restaurant
405 N. Charles Street
Baltimore, MD 21201
410.625.0534
http://www.sottosopra.us/

Top Chef Restaurant Finder - Click HERE

Whopper Virgins SNL Style

I couldn't resist posting the video from Saturday Night Live. The ad agency for Whopper Virgins should get a bonus.

Purple hummus and Wacco weekend giveaway

Purple Rain, no – Purple hummus. Tahina’s Restaurant in Owings Mills is offering FREE purple hummus and chips each Monday in honor of our fabo Ravens team. Tahina’s Middle Eastern inspired food will be on special until the Ravens get to the Super Bowl.

Tuesday: FREE Heap of Fries*

Wednesday: FREE Drink*

Thursday: FREE Dessert*

Friday & Saturday:

WACCO Weekend Giveaway- FREE $5 Gift Card with $5 Purchase

Sunday: Buy 1 Pocket or Salad, Get 1 Free

*with the purchase of any pocket sandwich or salad.

Pita any team going against our Ravens! Read more about Tahina's-Click HERE

Tahina’s

10450 Owings Mills Blvd (Next to Best Buy)

Owings Mills, MD 21117 ( home to the Raven’s Camp)

410 363-2299

www.tahinas.com

Food Fight

Elvis's gluttony - Tip of the Week

Since today is the anniversary of Elvis Presley’s birth, I was trying to think of a food tip that would be relevant to his birthday. I was astonished to read that on a daily basis Elvis consumed approximately 94,000 calories more than what an elephant consumes, which was noted at 50,000 calories. I guess we can rank the ‘hunk-a-hunk’ up there with the infamous glutton, Diamond Jim Brady.

Tip of the Week

Don’t eat 94,000 calories a day, if you do, that white jumpsuit of yours with rhinestones isn’t going to be as flattering and you might be mistaken for Liberace’s piano. Instead of the world adoring you, you will become the world.

You don’t have to diet; you just need to eat wisely. Julia Child said it most eloquently, “moderation.” She ate well and lived into her 90’s.

Read more on Julia Child and her recipe for Shark Repellent

Baltimore Restaurant Week Menus

Aah yes, 09’ Baltimore Restaurant Week starts Friday, January 23^rd and ends Sunday, February 1^st with prefix menus at discounts throughout the week. A large number of restaurants participate offering a 3 course lunch for $20.09 and 3 course dinner for $30.09.

My Rant

The menus for Restaurant Week are imperative to me as to my choices but alas half the restaurateurs don’t care enough to post their menus. Why bother to participate? Do you understand the message you are sending by not posting a menu? Afraid of food product increases then put a disclaimer – ‘menu subject to change’, at least we have an idea of what you are offering. Come on folks, this is cash flow for a notorious slow time of the year or is business that good you just don't care or are just hoping for the overflow to fill your restaurant?

I am usually on the side of the restaurateur but not this time. You are about 2 weeks out from the start of Restaurant Week and no menu, seriously – POST YOUR MENU.

Which restaurants are you going to and did they post their menus?

Anthony Bourdain spotted in Baltimore

This afternoon on Elizabeth Large’s blog, Sean posted “Um... in COMPLETELY unrelated news, Anthony Bourdain is filming in Baltimore (No Reservations) with his Russian friend Samir. Just saw him at Penn Station. Even THEY commented on the Man/Woman thing...” It took me a minute to figure out he meant the sculpture outside the train station.

The outspoken, gruff chef turned celebrity’s new season of No Reservations premieres tonight on the Travel Channel at 10 p.m. I am a big fan of Tony Bourdain, his writing and his 'what you see is what you get attitude.' I subscribe to his personal fan page and also No Reservation’s fan page on Facebook and have received an invitation to watch the No Reservations premiere this evening along with thousands of others.

Meeting Anthony Bourdain

I had the pleasure of seeing and meeting Anthony, a moment long gone from his memory but lingering in mine. It was at the first StarChef.com conference in New York, two years ago.

I couldn’t have looked worse if I tried. I had fallen two days before the conference and sprained my ankle very badly, leaving me in a cast and walking with a cane. Had I not fallen, I had planned to be in New York City the day before. I was left to catch the early morning train, around 5 a.m., with my clothes in a backpack because I needed to walk with the cane. What makeup I might have put on disappeared and my hair was a wreck – not a pretty picture.

When I arrived at the conference, there was no concierge service so the backpack of clothes remained over my shoulders as I manipulated my way around all day.

Bourdain opened the conference for chefs talking about his expectations for staff in his kitchen. He explained that during the hiring process he would ask the applicants what music they listened to and if they replied Billy Joel he wouldn’t hire them. He was thoroughly engaging, just as you see on TV.

Well, in all my glory, frizzy hair, no make up, cast, cane and backpack I chatted up Tony. I’m surprised he didn’t hold up his fingers like the cross, as to keep the demon away. My purpose was to see if he would donate a recipe for the cookbook I was co-compiling for Microplane that benefits the National Kidney Foundation (YUM-Tasty Recipes from Culinary Greats). He so generously jotted down his e-mail address and I remember it because it was so apropos to what he has written. He wore a black T-shirt with an illustrated skull with a chef’s toque on top of it and below it a chef’s knife with dripping blood. I asked him if he was going to sell those T-shirts, he just smiled. You can probably see the t-shirt in some of his past episodes.

So long story short, I wrote Tony a couple of e-mails and never heard back but other culinary greats at the conference came through with recipe donations: Elizabeth Falkner, Dorie Greenspan, David Myers, Norman Van Aken, José Andrés and my friend, Nick Malgieri who was on stage that day.

How many cookbooks do you own?

If I were to put a number on the cookbooks I own I would approximate it to be about 200. I am a cookbook addict and need to attend the Betty Ford Clinic. My cookbook compulsion links heavily with my other addiction of purchasing plates, platters and pitchers. (Alliteration intended) Unfortunately there is no support group for cookbook addiction – so I’m reaching out to you to see how many other fellow cookbook junkies are out there.

The fix

When the Jessica’s BiscuitCookbook Catalog would arrive my body would literally SHAKE with anticipation. What NEW cookbooks by my fave chefs or cooking instructors were being offered at strong discounts? I would move on from the new cookbooks on to the sale section, cookbooks for $5 or less. I would circle the cookbooks I wanted, narrow my choices and place an order within the hour. And, technology, wonderful technology, giving me Amazon.com – where else can you get a cookbook for a $1 or less.

The lust

I am grateful that my lust for the printed recipe has not left me washing automobile windshields at traffic lights or down at the ports selling my wares to visiting sailors for cash to support this addiction. Nowadays, I receive many cookbooks for free through my food styling for the authors and through the cookbook publicists who forward advanced copies. I still buy cookbooks.

I remember meeting a gal at one of my cooking demonstrations who admitted her addiction had her up to 2,000 cookbooks. In retrospect 200 cookbooks isn’t that bad although I must come clean and admit to my subscriptions to Gourmet, Bon Appetit, Food and Wine, Saveur, Sante, Plate and Intermezzo magazines.

Brethren

My foodie sisters and brothers out there you know the need, the want, the uncontrollable compulsion and lure of the cookbook. To you that new cookbook is like the best novel ever written. Whether you cook from it isn’t relevant, it is subconsciously tasting the ingredients and imagining the aromas as you turn from page-to-page.

You can’t pass a book store without lingering 30 minutes in their cushy chairs perusing the latest Lidia Bastianch or Ina Garten tome. My best cookbook find was a GORGEOUS book co-authored by Michael Ruhlman, author of The Making of a Chef and Chef Eric Ripert of Le Bernardin Restaurant called A Return to Cooking at Ollie’s Discounts. The cookbook was not priced and there was no other copy, so the checkout gal charged me $3.95. Even used, today, the book is $17.92 and they are reissuing it in May, 2009 in paperback.

Space, the last frontier

Space in my home is at a premium because of this addiction. The breakfast room shelves are filled (see photo), cookbooks are both on top and under my desk and in the office bookshelves. Let me not forget the 10-15 Asian cookbooks I lent the high school ProStart culinary team I’m mentoring that have to come back into the fold. And the cooking magazines fill all the other nooks and crannies.

At times I try to be good, I give away cookbooks to deserving foodies only to have the husband return from a flea market or yard sales with double the number of cookbooks given away. My house has become the last frontier looking for space and the cookbooks are like the Tribbles from Star Trek, who like bunnies, keep multiplying.

So answer my question, how many cookbooks do you own?

Food Trivia: Today, January 3rd is Chocolate Covered Cherry Day - I'm sure I have a recipe somewhere.

Love to Cook – Join my Love to Cook group on Facebook http://tinyurl.com/6uy2ds

Tip of the Week - Caesar Salad Dressing Recipe

My tip for the week is how to make a delicious Caesar salad dressing without using any raw or coddle egg yolk. Dijon mustard takes the place of the egg yolk to become the emulsifier. Here is my simple recipe – I don’t normally measure it but here goes.

CAESAR SALAD DRESSING
1 tsp of Worcestershire sauce
1 tsp of Dijon mustard
A pinch of salt
Freshly ground black pepper
1 small clove of garlic minced
3 tablespoons lemon juice or sherry wine vinegar
½ to 3/4 cup of quality extra virgin olive oil

Mix the Worcestershire sauce, Dijon mustard, salt, fresh ground black pepper, minced garlic and the lemon juice or sherry wine vinegar. Slowly wisk in the extra virgin olive oil until the dressing fully emulsifies (gets thick). Taste the finished product and adjust salt, pepper and/or lemon juice or vinegar.

This can be made in advance and refridgerated.

Adjusting your acid in this dressing and herbs creates many different vinaigrettes, i.e. red wine vinegar and oregano for a dressing for a Greek salad, Balsamic vinegar for a Italian Caprese Salad.

The components in a vinaigrette are:
-Acidity (vinegars, lemon juice, lime juice, orange juice etc.)
-Emulsifier (I always use mustard)
-Oil (Extra Virgin, Walnut, Vegetable, Canola, whatever your oil reference might be)
-Seasonings (sea salt, fresh ground pepper, dried herbs, fresh herbs, spices etc)

Oil to Acid ratio 3 to 1 or 4 to 1 (I like my dressing more acidic so I usually use 3 to 1)

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Food - the common denominator

Let’s face facts, everyone has to eat. Food is a subject common to all mankind, without it we are nothing. When talking politics and religion is a general no-no, everyone can talk food. One can be obsessive about food (i.e. me) and others could care less what they eat (hard to believe)-but without food, we are dead.

In its best form, food brings people together at one table where ideas and conversations are shared. I came from a home where the family sat at the table for dinner: no TV, no radio, and no newspapers – only genuine conversation about everyone’s day, their dreams and desires. I am saddened to see that dining together is a rarity in households: to me, this is core to feeling the warmth and love of the family.

Oh, one might be on a diet but one talks about the foods they aren’t eating, shouldn’t eat or want to eat. I am quoting a bit out of context from a book called The Memoirs of Bambi Goldbloom: “Money makes the world go round but you have to eat everyday. There are 4 kinds of people: those thinking about dieting, those dieting, those thinking about eating and those eating.”

On the precipice of 2009 may my wishes be for full plates for everyone, that hunger in this world disappears and hope that over a dinner table somewhere peace can be achieved.

Happy New Year!

What are your New Year's Eve nightmares?

Which party dress should I choose? Where shall I dine? Who will join us? What will make this evening special? You might be surprised by all my answers.

My party ensemble will more than likely be my fuzzy blue slippers with the pompoms, blue jeans and a 15 year old sweatshirt. With that get up the fashionistas will picket me like the PETA people after they hear that I’m going to boil lobster for dinner. So where I will dine is answered- at home. We might even splurge for a movie on demand but doubt the husband will stay awake past 8 p.m.

My Nightmare

The last time we went out for NY Eve it was a COMPLETE disaster. It was an overnight package at a suburban hotel. My poor friends who suggested it still apologize for the evening. Both couples checked into the rooms and then on to the dining room. We waited at least 40 minutes before we saw a server and got water and bread-that was all that we had. We waited another hour and never got our order placed. We checked out. So where do you go at 11:30 on NY Eve? We ended up at the Nautilus Diner in Lutherville, had steak and eggs, celebrated the ringing in of the New Year with complimentary champagne and went home. Of course the ordeal didn’t make the husband a pleasant person, like I knew this was going to happen. They say that home is where the heart and this year,all of me is going to be home for New Year's Eve.

I know I can’t be the only one that had a hellish times on New Year’s Eve – do share.

Meridian 54 Restaurant – new hope for an old corner

This triangular shaped restaurant location at the corner of Montford Avenue, Boston Street and Hudson Street in Canton has gone through a number of permutations from Weber’s multiple owners, to the French incarnation with Dennis Manneville to Red Fish and its multiple owners. Renamed Meridian 54, it offers a refreshed, light and airy décor, a creative menu and a talented local chef, Russell Braitsch - this could be just the right mix.

The bar pretty much remained the same as it has always been in decor but the dining room is a light, sunshine yellow countered with the subtle tones of the upholstered banquettes and harmonious sounds of the multiple waterfall panels. It was a sunny afternoon, just prior to Christmas when I met my friend there for lunch.

Executive Chef Russell Braitsch

It was great to find Chef Braitsch again, I knew him from his days as Chef-de-Cuisine at Corks when I was selling Vanns Spices. He’s has moved about a bit to Gardel’s, Noah’s on the Side, Iron Bridge and now stirring up his knowledge of flavors with a slant to Mediterranean on Meridian 54’s menu. Desserts and breads are baked on premise and he utilizes free range, organic and locally grown products.

Four menus

Yes, four different menus: lunch, dinner, lite fare and brunch so depending when you arrive there is an appropriate menu.

Let me start with lunch, because that is when I dined. We opted for the soup of the day ($6) which was a hearty brisket of beef soup that was served in a crock along with housemade bread, perfect for a cold wintry day. We shared the smoked duck and red grape salad dressed with a lovely lemon and cardamom dressing ($9). It was a generous portion of duck that accompanied the salad although my personal preference would be to have the duck not as chilled – a bit more to room temperature.

We opted for the crab cake sandwich ($12) and Wagyu beef burger stacked on a Kaiser roll with applewood smoked bacon, wild mushrooms, Fontina cheese and a basil aioli ($12). Both were accompanied with “Pops” hand-cut French Fries that are topped with Parmesan cheese, truffle oil and chives. They even brought out a sample of their house-made charred beef gravy for us to sample. I thought the burger was a winner both for taste and size. The crab cake was large, generous although it isn’t lump or backfin. I think they have more interesting dishes and flavors to try – Duck Confit Pizza ($7), Shrimp Dumplings ($10), Mediterranean Sea Salt Baked Salmon ($12), Porcini Scented Breast of Free Range Chicken ($14).

We wrapped up lunch with the Whoopie Pie ($6) and the Arborio Rice Pudding ($6). Honestly we only needed one dessert but you know me, gluttony is my middle name. The rice pudding was Arborio rice in a chocolate cup topped with macerated figs and lemon zest served with macaroons. The rice pudding was yum and I liked the fig and lemon zest touch. I believe they are changing the accoutrements to this dish and taking off the macaroons. The Whoopie pie is very rich with a hint of peanut butter on a bed of raspberry coulis and crème anglaise.

Brunch looks good

For $12.95 you get your entrée and a choice of a Bloody Mary, Mimosa or Sangria. The SOS (creamed chipped beef) is served with flat iron steak, Parmesan grits, braised spinach and buttermilk biscuits or the Belgian waffle- both tickle my brunch palate, sweet or savory. Brunch is served Saturday and Sunday from 10:30 a.m. to 2:30 p.m.

Check out the links below for a look at the dinner & lite fare menu.

If you haven’t made arrangements for New Year’s Eve, this might be a good alternative for you. They are offering multiple prefix menus for the evening, food served up until midnight.

In conclusion, I think the dining room makes a good destination for an upscale business lunch – a really nice atmosphere, subtle – no flat screen TV’s in the dining room distracting you from the joys of conversing with others. Meridian 54 is still refining their soul but they are all heart will Chef Braitsch’s culinary expertise. The question always is would I return and the answer is yes.

For more info:

Meridian 54

845 S. Montford Avenue

Baltimore, MD 21224

410-522-0541

http://www.meridian54.com

Open 7 days

Hours:

11 a.m. to midnight – Monday through Thursday

11 a.m. to 1 a.m. – Friday

10:30 a.m to 1 a.m. – Saturday

10:30 a.m. to midnight – Sunday

Lunch:

11 a.m. to 4 p.m. – Monday through Friday

Brunch:

10:30 a.m. to 2:30 p.m – Saturday and Sunday

Dinner:

5 p.m. to 10 p.m. – 7 Days

Lite Fare:

10 p.m. to midnight – Sunday through Thursday

10 p.m. to 1 a.m. – Friday and Saturday

Dinner & Lite Fare Menu

Brunch Menu