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.

Tuesday, May 27, 2014

Raffle for dinner for eight at your home by Chef Neal Langermann

Chefs and restaurateurs are the most giving souls on this planet. There isn’t a day that goes by that they aren’t donating time, food and services to a plethora of charities. Chef Neal Langermann of Langermann’s and Langermann’s on Light is donating his time, his award winning Southern inspired cuisine to prepare a dinner for eight in the raffle ticket winner's home to benefit The Red Devils. The winner and their guests will enjoy a five course, gourmet feast, replete with wine and prepared by award winning Chef Langermann. 

Watch slideshow, get more details HERE.

Carla Hall at Industree’s Hail to the V

Industree has created one amazing evening featuring four panels of over a dozen of Washington DC’s top female food and beverage leaders, Hail to the V this Thursday, May 29th at 6 p.m. at the E Street Cinema in Washington DC.  Industree, is a hospitality trade organization dedicated solely to the promotion and growth of the food and beverage industry.

Washington DC’s hometown Celebrity Chef Carla Hall of The Chew  will be your emcee for the evening’s festivities or as Industree likes to say, the Femme-C. 

Get the full details HERE.

Sunday, May 25, 2014

Whet your appetite with Chef the film

Actor, writer, producer Jon Favreau known for numerous films including Iron Man has created a movie focused on a chef’s life simply called Chef. Co-producer, technical advisor and instructor Chef Roy Choi of the Kogi Food Truck culinary empire insisted on a realistic presentation of a chef’s life in the kitchen on the screen. Favreau, per Choi, was a sponge for learning techniques and did his due diligence as a short term student at culinary school and stagiaire in Choi’s Sunny Spot restaurant.

There is no denying that to be a chef takes a very special dedication, passion…real passion. A burn, a cut doesn’t stop a chef in the kitchen, they continue on. A number of years ago in a cooking class in a restaurant kitchen the chef intent on what he was teaching got distracted and ended up pouring boiling water over his hand. There was a student who was a nurse who offered to do first aid, but no he continued to teach the class. A burn, a cut doesn’t stop real chefs, they are unwavering these men and women behind the line. This brings up a personal peeve, the lack of women in the movie’s restaurant kitchen which was staffed male cooks Martin (John Leguizamo) and Tony (Bobby Cannavale).

Watch the trailer, get the full review and enjoy the slideshow HERE.

Friday, May 23, 2014

Horseshoe Casino Baltimore Announces Marketplace Tenants

Hot off the press release which I will admit is a copy and paste because I'm heading out the door and wanted you to have the info ASAP.  Horseshoe Casino has chosen five area restaurant to complete the casual dining choices at the property.
Called the Baltimore Marketplace, located on the first floor of Horseshoe Baltimore, will consist of Heavy Seas, the Mallow Bar, Tark’s at the ‘Shoe, Lenny’s Deli and Pie-Zetta.
“We’re pleased to bring several of the area’s most popular restaurateurs together to create the Baltimore Marketplace, a collection of great casual dining venues for our guests to enjoy,” said Horseshoe Baltimore Vice President of Food and Beverage Robert Viox. “Our Baltimore Marketplace concept will feature a full range of flavors and fare. By bringing these area restaurants into the casino, we are creating a unique venue that incorporates great companies that will be familiar to many of our guests.”
Heavy Seas, founded by prominent local brewer Hugh Sisson, offers a bevy of well-balanced and interesting beers as well as some of the best casual fare in the area – from burgers to mussels to ham hush puppies. Sisson, who for 23 years has co-hosted a weekly radio show on Maryland’s NPR network, is an acknowledged expert in the art of food and beer pairings and brings his passion for great food to Horseshoe Baltimore.
The Mallow Bar, founded by Baltimore Farmers’ Market regular Nikki Lewis, is a self-described “crispy treat dessert cafĂ©,” offering a large selection of their flagship item, Mallow Crunchies (artisan crispy treats) and Mallow Softies (handmade marshmallow). The Mallow Bar will feature gourmet specialty coffees and additional dessert offerings including pastries, pies and gelato, many from local producers.
Tark’s at the ‘Shoe is modeled on the traditional American bistro, with an emphasis on chicken specialties and local seafood favorites. Tark’s specialty items include jumbo lump crab cakes, fried chicken, fresh-cut French fries and soups made daily.
Lenny’s Deli has been feeding Baltimore-area residents since 1985. With three locations – in Harborplace, on Lombard Street and in Owings Mills – Lenny’s is the place to go for the ultimate corned beef sandwich, pastrami, hot dogs and all your deli favorites, as well as, all day breakfast offerings.
Mamma Ilardo’s is the fastest-growing pizza-by-the-slice chain, and at Horseshoe Baltimore the company will be introducing a new concept called Pie-Zetta, where guests can custom order a personal pizza. Founded in 1976, the company now operates 54 restaurants in 16 states. The Towson-based business was recently named of the “Hot 100 Pizza Companies” in the annual listing by Pizza Today magazine. Attention to quality and great service has resulted in Mamma Ilardo’s being selected as one of the top companies in the first annual Bond’s Top 50 Food Service Franchises publication.

Tuesday, May 20, 2014

North Carolina Barbecue Society BBQ boot camps: Become a cue master

Want to hone your BBQ skills? Looking for that very special gift for Father’s Day? Want to become a NCBS Certified BBQ judge?  The North Carolina Barbecue Society can answer all these questions with their BBQ boot camps.

Recognized by, they named the NCBS BBQ Boot Camps one of ten Great International Cooking Classes (the only one in the USA).Each year, over the period of late spring and early fall, the North Carolina Barbecue Society runs three intensive BBQ boot camps which includes: 
  • Instruction from North Carolina's Premiere Pit Masters & Chefs
  • Whole hog, shoulders, chicken, ribs, brisket, tenderloin, prime rib, beef steak, fish & Brunswick stew
  • BBQ dips & rubs, various side dishes and desserts
  • Jim Early's award-winning Pimento Cheese & other dishes
  • Quality of Life Seminar-14 Steps to Balance
  • NCBS Cooking School Diploma & NCBS Certified BBQ Judge Certificate
Check out the slideshow and read the full story HERE.

Monday, May 19, 2014

Mixed reviews about Guy Fieri opening a restaurant in Horseshoe Casino

Last week it was announced through the Baltimore Sun that the Food Network’s personality Guy Fieri was opening a 350-seat restaurant in Baltimore’s Horseshoe Casino. Fieri, a restaurateur, cookbook author, television host has a personality so big it is hard to understand how he contains it in his mere mortal body. Fieri knows how to draw folks in but seems to have alienated a number of those in the culinary know. Fieri (originally Ferry) has never claimed to be a chef though I did hear the anchor last night on WJZ-TV call him Chef Guy Fieri- whoops! Like Rachel Ray, neither refer to themselves as chefs. Fieri is a restaurateur who likes to cook. 
Read the full story HERE.


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