Dine with barbecue expert Steven Raichlen plus an exclusive interview

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.

Hear what Steven had to say about his Baltimore roots and the fabulous bbq you can win with Steven Raichlen:

Dine with barbecue expert Steven Raichlen plus an exclusive interview

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Steven Raichlen discusses Planet Barbecue and his grilling endeavors

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.

Learn more about Steven's new grilling and barbecue book, watch the video and read the exclusive interview

Steven Raichlen discusses Planet Barbecue and his grilling endeavors

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Local chefs participate in culinary extravaganza open to the public

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.

Get all the details and link for free recipes:

Local chefs participate in culinary extravaganza open to the public

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Photograph of John Walsh of Chefs Expression
Photo courtesy of Michael Birchenall of Food Service Monthly

Summer cooking camps for children taught by local chefs

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.

Get all the details and watch slide show:

Summer cooking camps for children taught by local chefs
photograph courtesy of For the the Love of Food -Kids Cook

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The Restaurant Association of Maryland's 2010 'Stars of the Industry' winners are announced

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.

This evening’s gala had the crème de la crème of the industry. To one side of me was Steve de Castro of Ruth Chris Steak House and on the other Mel Carter from Blue Hill Tavern. Celeste Corsaro, Downtown Diane, Liz Stambaugh, Randi Rom and Eddie Applefeld were among the media covering the event.

Get whole story, watch photo slide show and learn who won the top honors:

The Restaurant Association of Maryland's 2010 'Stars of the Industry' winners are announced

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Cochon 555 - the whole hog, snout to tail - local event

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.”

Get all the details:

Cochon 555 - the whole hog, snout to tail - local event

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Emeril Lagasse is giving away free cookbooks

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.

Learn how you can get the free cookbook:
Emeril Lagasse is giving away free cookbooks

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Just One Night, Just One Dinner – Baltimore Ravens will be your servers at Morton’s The Steakhouse

No lie, Baltimore Ravens football players Matt Birk, Joe Flacco, Michael Oher, Ben Grubbs, Ray Rice, and Cam Cameron will be your official servers at Morton’s The Steakhouse on Monday, May 10th benefiting the HIKE Foundation.

The Baltimore Ravens will be passing the plates not the football

Imagine having your order taken by Ravens’ quarterback Joe Flacco or offensive tackle Michael Oher, drinks poured by guard Ben Grubbs, dinner served by running back Ray Rice or offensive coordinator Cam Cameron and dessert brought to you by Matt Birk.

Get all the details:
Just One Night, Just One Dinner – Baltimore Ravens will be your servers at Morton’s The Steakhouse

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photo by Jason Knauer© www.jasonknauer.com
courtesy of Morton's The Steakhouse

Anthony Bourdain on food porn – watch video below

Anthony Bourdain says what we all want to say but don’t. He is the bad boy of food, a passionate soul about life and its pleasures and isn’t afraid to comment in a clever and often times snarky manner.

No Reservations

Tonight, April 19th on Anthony Bourdain’s No Reservations on the Travel Channel he looks once more at food porn.

Anthony Bourdain on food porn – watch video below

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Milan Restaurant in Little Italy - it is about the food

There is current controversy going on about Milan Restaurant which sits on the precipice of Baltimore’s Little Italy and the up and coming neighborhood of Harbor East. There is contention between the residents of Little Italy and the restaurant, it isn’t about their food but I am all about food and that Is what I'm writing about.

READ THE FULL STORY : Milan Restaurant in Little Italy - it is about the food

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Baby cake – Ace of Cakes do you move this fast?

A fan of my YouTube-daracooks page just sent me a link to an amazing video of a baby cake being decorated in high speed. It is amazing to watch this cake come to life. Can our local celebrity pastry chef, Duff Goldman’s crew at Charm City Cakes move this fast in decorating? Me, personally, I would still be licking the icing off the spoon by the time this video finishes. Watch the video:
Baby cake – Ace of Cakes do you move this fast?

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Michael Pollan lecture live streaming from Goucher tonight

Last May, Michael Pollan, food activist, author and very vocal critic about where food comes from and what we eat filled the Enoch Pratt Library to capacity. Tonight, Goucher College is hosting Pollan. The lecture has sold out and will be live streamed this evening at 8 p.m. His lecture will be, “In Defense of Food: The Omnivore’s Solution.

Get the link to the live stream:
Michael Pollan lecture live streaming from Goucher tonight

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photo credit: Ken Light

Sweetened tea brined rack of pork recipe – brining is easy

Why compiling the Yum-Tasty Recipes from Culinary Greats cookbook the recipe for Sweetened Tea Brined Rack of Pork was donated by Chef John Fleer who at the time was at Blackberry Farms in Walland, Tennessee. It has become one of my favorite recipes when entertaining a large group and always receives rave reviews.

Watch the video on brining and get the recipe: Sweetened tea brined rack of pork recipe – brining is easy

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How do restaurateurs & chefs celebrate? Join them, you are invited

Restaurateurs, chefs and suppliers from around Maryland are gathering to acknowledge and celebrate the best of the best at the Stars of the Industry Awards. The public is invited to come enjoy an evening of food, drink and celebration as the Restaurant Association of Maryland hosts this state’s version of the James Beard Awards.

Get the details how you can attend and a list of the nominees:

How do restaurateurs & chefs celebrate? Join them, you are invited

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Juana Burrito out on the street – Free chips and salsa today

Juana Burrito is rolling and out on the street today for the first time. They just got their county approval. If you find yourself in the area do stop by today for a FREE order of their freshly made chips and salsa.

Get the full details and location : Juana Burrito out on the street – Free chips and salsa today

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New Cookbook Release – Molto Gusto by Mario Batali / Mark Ladner

Welcome to Cookbook Corner, a place designed with the cookbook junkie in mind or should we be politically correct and say cookbook collector. Yes, you “love to cook” people are more than welcomed, we don’t discriminate. For those of you who don’t know there is a foodie underworld who read cookbooks, really reads cookbooks as if they are novels. They have cookbook collections that range beyond what one person can cook in a life time: 2,000 plus and upwards in cookbooks.

Read the report on Batali's latest cookbook release New Cookbook Release – Molto Gusto by Mario Batali / Mark Ladner

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Dollar Pasta Night – Taking the bite out of taxes

Sotto Sopra Restaurant, Baltimore’s own contemporary Italian restaurant at 405 N. Charles Street is repeating last year’s successful Dollar Pasta Night on tax day, Thursday, April 15th. For .75022 Euros, 71.84 Dinar, 2,980 Rubles, 5.589 Krona, 93.15 Yen or however you look at the exchange rate, 100 pennies can buy a plate of pasta that evening along with a donation to the Kennedy Krieger Institute.Get all the details and check out the menu: Dollar Pasta Night – Taking the bite out of taxes

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The 3 B’s – Beer, Bourbon and BBQ

How can you go wrong? This weekend at Timonium Fairgrounds Grandstands you can get your 3 B’s on at the Beer, Bourbon and BBQ Festival.

Get the details: The 3 B’s – Beer, Bourbon and BBQ

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