Hot off the press release, here is the poop and the scoop on where Looking at Lucky owners and their VIP friends dined after wining the 135th Preakness. Where you ask? Get all the details:Love wine – check. Relish a well prepared gourmet meal – check. Enjoy stimulating dinner conversation – check. What do you do when there are two excellent choices for multi-course wine dinner with excellent paired wines? How does one choose? How does one choose?
The decision is yours, and yours alone – I will not skew you either way. The price point is about the same the locations are diametrically apart: downtown Baltimore or Monkton, Maryland. These two events are being listed in alphabetical order to show no preferential treatment.
'Teach your children what you believe in. Make a world that we can live in.’ These words of the 1970 Crosby Stills Nash & Young song Teach Your Children are words we all should live by. Our future is in our children. KIPP Harmony Garden Project Engages Kids, Adults in Making Urban GreenSpace
Read how this inner city garden project is kicking off and how the young children are taking part: Teach your children well – Baltimore children involved in KIPP Harmony garden project
Yes, this coming Saturday is the Preakness Race here in Baltimore, a great event that unfortunately overshadows Armed Forces Day, which is celebrated nationwide. On Saturday, May 15th, Sotto Sopra Restaurant would like to honor the men and women in Armed Forces.These brave souls have and are putting their lives on the line to protect this country and our way of life we have grown to expect. Freedom is a privilege not something to be taken for granted.
Don’ t you love church dinners, bull roasts and spaghetti dinners? If the answer is yes, do I have a spaghetti dinner for you this coming Sunday. Bring the whole family, children 6 or under eat for FREE and proceeds go to worthy causes.
Here is a recipe I got to try while working my part-time kitchen slave job. My chef friend, Sylvia, was testing the recipe out for the big dinner party she does for scholars she puts together twice a year. I FELL IN LOVE WITH IT, it was light, refreshing and perfect for spring and summer and it was easy. Did you hear me, EASY and it can be prepped ahead of time.
I’m unable to resist the alliteration but a lovely lingering lunch is what was enjoyed with local gal pal promoter for Langermann’s, Merritt Dworkin. Langermann’s, a recent addition to the Baltimore restaurant scene has revamped the old Kiss Café into a modern venue with an open kitchen format, linen covered tables and a sleek stylized bar. The high ceiling industrial space allows for a 2nd floor dining space – great for private parties.
Kicking off on Monday, May 10th is the Mason Dixon Master Chef Tournament where our top regional chefs go head-to-head in a competition where they have one hour to prepare a three course meal. Like March Madness, the winners of each competition move on to the next round of culinary competition. This is happening every Monday and Tuesday with our local talented chefs from the likes of Sotto Sopra to Bistro Blanc- come root your favorite chefs on.
Chef Fergus Henderson of London’s St John Restaurant was in Manhattan yesterday, at Chef Jonathan Waxman’s Barbuto Restaurant in the West Village. This is one of four stops in the United States for the chef who took the awful out of offal. The architect-turned-chef is promoting the forthcoming opening of his London St John Hotel in September. Yesterday was the east coasters only chance to dine on Fergus’s cuisine.
Dean Batlas, executive chef. Dean was the president of the Central Maryland Chefs and Cooks Association for numerous years, an organization that has supported many a charity in the Baltimore region. If you have dined at Harryman House or Jordan’s Steakhouse he probably prepared your meal. Most recently, Dean has worked for Marriott as a food and beverage manager but that is no longer the case.
Tell us what you are doing to celebrate Cinco de Mayo? Don’t know, haven’t made a decision? Are you open to suggestion?
Meet Steven Raichlen -- journalist, multi-award winning author and host of the popular public television series, Primal Grill® with Steven Raichlen and Barbecue University®. The ‘King of the Que’, Steven Raichlen, is coming to Baltimore to host a grilling class and 3 course bar-b-que meal for the highest bidder and nine of their friends in the Maryland Public Broadcasting Food Lover’s Auction. 
Barbecue kingpin, cookbook author, headliner on PBS series Primal Grill and food anthropologist, Steven Raichlen's newest book on barbecue and grilling, Planet Barbecue will hit the shelves May 1st for prime grilling season. Steven Raichlen is such a prolific cookbook author from Miami Spice to his numerous barbecue books that his books fill three pages on Amazon.com. Many of you recognize his name from his two television series Primal Grill with Steven Raichlen and Barbecue University.
Anything that says culinary extravaganza always gets my attention, do those same words capture your attention? A line up of the cities brightest culinary stars are preparing gourmet fare.There will be wines of distinction, live and silent auctions and the music will be supplied by my high school ‘old neighborhood’ friend, Freddie Stevens.
The benefits of enrolling your child, the one with an interest in food, in a summer cooking camp is immeasurable. The kids that attend summer cooking camps end up enhancing their math and reading skills without even knowing they are doing so. They learn about other cultures and their foods. The children that attend summer cooking camps come back home with a skill set that lets them help with family meals. The children who attend summer cooking camps learn about good food versus processed foods and realize that their interest in cooking is truly a passion, a road they want to pursue.
The Restaurant Association of Maryland's gala is over, it was a great party. The 2010 awards have been handed out. Are you curious as to who won best restaurant, Maryland’s favorite new restaurant and who was green restaurant of the year? Here as they say is the poop and scoop from tonight’s gala.
Barbecue University and Primal Grill television cooking host and prolific cookbook author, Steven Raichlen, in a recent interview addressed my question, “Do you have any explanation for the pork, bacon phenomenon?”Raichlen, the author of Planet Barbecue replied, “Several things. It’s a formerly commonplace food that has been ennobled by a new wave of connoisseurship. New cuts (e.g., pork belly), heirloom breeds and the fact that even the most super-premium pork is still a lot more affordable than a prime or aged beef.”
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Emeril’s Restaurant in New Orleans is celebrating its 20 year anniversary and celebrity chef Emeril Lagasse in honor of this great event is giving away free cookbooks. Lagasse’s free cookbook shares his iconic barbecue shrimp, banana cream pie and other recipes.
