Finalists of Mason Dixon Master Chef Tournament Set to Compete

PRESS RELEASE:  The Mason Dixon Master Chef Tournament, is a  multi-week event is a single-elimination tournament designed to showcase some of the area's finest executive chefs and restaurants. Guests attending this exciting event will be more than just spectators, as they enjoy the unique experience of witnessing two spectacular area chefs battle it out in the prep kitchen right on the main floor. Each evening two chef teams go head-to-head to prepare an appetizer, entrée and dessert for each of three expert judges, as well as amuse bouche portions of their entrees for up to 30 audience member judges. Their creations are scored on creativity, presentation and taste, and only one chef advances to the next round. At the end of this tournament only one of the 16 competing chefs will emerge as THE Mason Dixon Master Chef! 10% of the net proceeds of each ticket sold directly to Meals on Wheels of Central Maryland. More information available at www.MasonDixonMasterChef.com ,

Final Two Restaurants to Compete on August 13, 2017

The Mason Dixon Master Chef Tournament, the mid-Atlantic’s largest, live, interactive culinary competition, is coming to a close this Sunday, August 13, 2017. The summer-long competition began in early June with a field of 16 hopefuls, but is now down to the final two chef teams, who will go head-to-head for cash and prizes and the title of The 2017 Mason Dixon Master Chef Champions!

Below are the details for the final match Battle Royale, tickets are on sale now and are expected to sell-out.

Battle Royale

August 13 – Chef Fabio Mura of Grille 620 and River Hill Grill vs. Chef Damon Hersh of The Inn at Brookville Farms

Chef Fabio Mura, Grille 620 / River Hill Grill

Chef Fabio grew up in Sardinia, Italy where he obtained his culinary Degree in Culinary Arts and Management. He moved to the U.S. 19 years ago, where he made a home in Baltimore, and has since worked at some of the best restaurants in Baltimore, including: Sotto Sopra, Boccaccio, Blue Sea Grill, and Chazz: a Bronx Original. He is currently the executive chef at Grille 620 located at the Turf Valley Town Square and at River Hill Grill.

Chef Fabio won "Favorite New Restaurant" from the Restaurant Association of Maryland in 2014. He was also nominated for "Best Chef" from the Restaurant Association of Maryland in 2015.

Chef Damon Hersh, The Inn at Brookeville Farms

Chef Damon Hersh has been cooking for over 20 years, and in the restaurant business for over 25 years. He has experience and skill in a wide variety of culinary environments, including high-end fine dining, casual eating, family style, and ethnic influences. Chef Damon is currently the executive chef at The Inn at Brookville Farms located in Montgomery County in Brookeville, MD.

The Championship match will be held Sunday, August 13^th. Bios of all competing chefs are available at http://www.masondixonmasterchef.com/schedule-results/bracket.php. The competitions will be held at Points South Latin Kitchen, 1640 Thames Street, Baltimore, MD (www.pointssouthbaltimore.com/).

Tournament Ticket Details

Tickets for the Final match are available for purchase at:

http://www.masondixonmasterchef.com/purchase-tickets/. Tickets are $65 and include all taxes, a wine tasting by Boordy Vineyards, passed hors d’oeurves, the competition, dessert and coffee.  New this year, ALL Tickets for the competition are ‘Judging Experience’ tickets, which allow all guests to taste each of the six courses the chef teams produce (family-style) and be part of the voting to decide the winner!

In addition, the Mason Dixon Master Chef Tournament donates 10% of the net proceeds of each ticket sold directly to their charity partner Meals on Wheels of Central Maryland (http://www.mealsonwheelsmd.org).

Event Timeline:

6:00 p.m. – 7:00 p.m. (Doors open at 5:30 p.m.)– Happy Hour with Complementary passed Hors d’oeurves and Wine Tasting by Boordy Vineyards, plus Drink and Food Specials

6:15 p.m. – Cold Prep Begins for the Competition

7:00 p.m. – Chef Competition

8:00 p.m. – Judging Begins, Complementary Dessert and Coffee Served

Cochon555 is back! Don't be the little piggy that stays home

They’re back; those delicious, plump heritage pigs will be making an appearance Sunday, August 6^th at Cochon555 in Washington DC at the Watergate Hotel.  An all out pig out and competition where five chefs (Jon Sybert-Tail Up Goat, BJ Lieberman-Rose’s Luxury, Kosta Kontogiannis-Kingbrid Restaurant, Zach Mills-Wit and Wisdom and Ben Pflaumer-Osteria Morini) create menus featuring the most delectable, tasty and imaginative dishes from their pigs.  

Read more and watch the video at Baltimore Post Examiner - Dara Cooks

Notable local finalist for 2017 James Beard Awards

The finalists for the food world's Oscars, the 2017  James Beard Awards were announced today and two standouts from Baltimore made the list.

First, Cindy Wolf as Best Mid Atlantic Chef - she is so good she gets nominated every year and she is due, do you hear me James Beard Award committee! Chef Wolf has been at the culinary helm of the ForemanWolf Restaurant Group - Charleston, Petite Louis, Cinghiale, Johnny's,  and Bar Vasquez.

Under the category of Personal Essay - our newly transplanted Brooklynite Allison Robicelli whose story In Sickness, in Health, in White Castle on website Food52 has garnished a big nod and nomination.  She and her husband owners of the well-known Robicelli's Bakery came to Baltimore about a year ago. Since then they have been through a number of trial and tribulations, a lot reflected in the story.  What I have learned that Allison's creative wit and charm comes through even in the darkest of times.  Way to go Allison - Dining Dish is rooting you on!

Always making faces for the camera - Allison Robicelli with her husband Matt. 

Restaurant awards will be held in Chicago the beginning of May and the media awards at Chelsea Pier in New York.

Baltimore Chef Doug Wetzel competes on Chopped

This is a ride by post. When I say that, I'm just cutting and pasting the information.  Time is limited today but so happy to see Chef Doug Wetzel from Gertrude's back in action.  Here's the skinny from Gertrudes:

We are so excited that our own Executive Chef Doug Wetzel will be starring on The Food Network's CHOPPED on Tuesday, February 7 at 10pm in

A CHOCOLATE OBSESSION

Four Chefs start the competition but only 1 remains standing at the end.  Where will Doug be at the end of the show?  We'll all find out together.

JOIN US AT A VIEWING PARTY    

Join Doug and the rest of the Gertrude's team 

TUESDAY, FEB 7  9PM-11PM

at

THE DIZZ

300 W. 30th Street on the corner of 30th & Remington

Our friends at The Dizz, a favorite neighborhood bar and cafe have graciously offered to host our viewing party since they have big screen tvs on both levels.  There's no admission charge however food and beverages (adult and otherwise) will be available for purchase.  Come help us cheer Doug on.

LET US KNOW YOU WILL BE THERE:  Gertie @ Johnshields.com 

A CHOCOLATE OBSESSION is the perfect competition for Doug.  He started at Gertrude's 7 years ago as a Pastry Chef and his love of all things chocolate has done us proud!  We can't wait to see this competition and we hope you'll come join us.

Waldo is still missing but we found Harvey Shugarman in a little chocolate shop in New Mexico

Baltimorean Harvey Shugarman first came on the scene back in the 80’s when he was the chef at Girard’s Disco and then started rocking it out in the newly opened Greenspring Station with his Harvey’s Restaurant. 

A trend setter, feeding the crème de la crème in Baltimore, the “place to go and be seen” he instituted a lavish brunch buffet back in the day before “brunch” was the hot trend.  Eventually, Shugarman left the day-to-day operation of his own restaurant to go into restaurant consulting, but by 2008 it was hard.  The Shugarman’s Little Chocolate Shop is thriving in New Mexico and has been since he opened it 4 ½ years ago. Read the full story, watch the slideshow and give Harvey a call, he is accepting chocolate orders up through to Monday December 19th no later than 3 pm. The story is at Baltimore Post Examiners Dara Cooks Blog 

Sellout Fork & Cork dinner series is back: Four top chefs and four top sommeliers

Such a success last year,  Fork & Cork dinner series, now called Fork & Cork 2.0 brings together a selection of Baltimore’s top chefs who for one night a month fashion a pop up dinner at each other’s restaurants as they cook together.  Now their sommeliers are challenged to find the best pairings with the chefs inspired culinary renderings.  Last year was a sell out with three nights, three chefs and three sommeliers.  This year there are now four chefs and four sommeliers, adding Chef Ben Lefenfeld of La Cuchara and their sommelier, Greg Schwab.

Each pop up dinner, the chef host and sommelier set the tone with their choices for the main course and dessert, the other three visiting chefs and sommeliers put their best visions on their plate and in the wine glass to cover the three remaining courses.  Each month, on a Tuesday evening at 6: 30 pm, all four chefs and all four sommeliers put together your food and wine dining experience.

1.       August 16^th – Aggio Restaurant – Chef Bryan Volaggio and Advanced Sommelier Chris Coker

2.       September 13^th – La Cuchara – Chef Ben Lefenfeld and Advanced Sommelier Greg Schwab

3.       October 18^th – Fleet Street Kitchen – Chef Chris Becker and Sommelier Tim Riley

4.       November 15^th – Wit & Wisdom – Chef Zack Mills and Advanced Sommelier Julie Dalton

You can attend one, two or three of these dinners BUT if you purchase all four dinners, there is an added bonus, you will receive a $20 gift card to each of these four restaurants and you will be entered in to "WIN dinner for Two" at all of them.

The five course dinner and wine pairing is $115 per person (excludes tax and service charge) Purchase tickets at EventBrite

Impressive kitchen creds for new chef/owner of Coho Grill

Coho Grill, overlooking Hobbit’s Glen Golf Course in Columbia, Maryland welcomed a new chef owner, Thomas Zippelli on  July 1^st.  Chef Zippeli  has a very impressive CV: Bachelor of Culinary Arts from Johnson and Wales, worked 3 years, not a week’s stagiaire, 3 years  under 3 Michelin Star chef Daniel Humm at Eleven Madison Park in New York and 2 ½ years under Chef Thomas Keller, another 3 Michelin Star chef of the world renowned The French Laundry. I did say impressive and I don’t lie.

My food curiosity is up and a trip to Coho Grill is on my itinerary and probably should be on yours. A look at their regular dinner menu lends insight into a moderately priced bistro, casual dining operation.  

Mason Dixon Master Chef Tournament in full swing - Year 6

In what is the Mid-Atlantic’s biggest culinary competition, the Mason Dixon Master Chef Competition is in full swing vying chef against chef from restaurants in the DMV (District of Columbia, Maryland and Virginia). 

The initial field of 16 chef teams has begun their tiered competitions. Each chef team will have 30 minutes of cold prep time, and just one hour of cooking time to create original appetizer, entrée and dessert courses for the expert judging panel of three, and up to 36 audience guest judges. Dishes are scored on presentation, creativity, difficulty and taste, and at the end of each evening only one chef team will advance to the next round.

The public is invited to the Inn at the Colonnade Baltimore to watch, and possibly judge the competition. Guests gathering around the two kitchens watching the chefs and their assistants take on a themed challenged.  Matches are held Mondays and Tuesdays throughout the summer with the championship for the title of Mason Dixon Master Chef 2016 taking place on Sunday, August 14^th.

Tournament Details

Tickets for  the remaining matches of this summer-long single-elimination chef competition are available for purchase at: http://www.masondixonmasterchef.com. Tickets for most matches are $25 for general admission and $45 for judging experience (including all taxes). In addition, the Mason Dixon Master Chef Tournament donates 10% of the net proceeds of each ticket sold directly to their charity partner Meals on Wheels of Central Maryland (http://www.mealsonwheelsmd.org).

 Competition Dates (5:30pm – 9:00pm):

June 7, 8, 13, 14, 20, 21, 27, 28 -- July 11, 12, 18, 19  -- August 1, 2, 14

 Event Timeline:

·         5:30 p.m. – Happy Hour with Complementary Hors d’oeurves and Wine Tasting by Boordy Vineyards, plus Drink Specials

·         6:30 p.m. – Cold Prep Begins for the Competition

·         7:00 p.m. – Chef Competition

·         8:00 p.m. – Judging Begins, Complementary Dessert and Coffee Served

Mason Dixon Master Chef Tournament 2016 – Colonnade Baltimore - www.masondixonmasterchef.com  -Facebook   Twitter 

And the winners are

Being a big supporter of my hometown Baltimore it was a joy to see recognition for jobs well done recently handed out by the MADE: In America organization.  The city’s leading chefs created tasty morsels and Wit and Wisdom’s lead bartender created cocktails all reflective of the Foodways Award winners:

The American Treasures 2016 awardees in the Culinary Arts/Foodways:

·         Bourbon Barrel Foods, Louisville, Kentucky

·         J.M Clayton - Seafood, Cambridge, Maryland

·         Sagamore Spirit Rye Whiskey Distillery, Baltimore, Maryland

The 2016 American Treasures Awards were presented to the Nation’s top farmers, foragers and craft producers who were featured in a tasting created by the All American Chefs, chaired by Zach Mills, Executive Chef at Wit and Wisdom.

The Honorable Stephanie Rawlings Blake, Mayor of the City of Baltimore presented the inaugural Baltimore’s American Treasures Awards to individuals in recognition of their meritorious contributions to the city.

The Baltimore’s American Treasures Awardees are:

·         The Honorable Barbara Mikulski, United States Senate, Maryland

·         Dr. Carla Hayden, Librarian of Congress elect

Also presented at the event was the prestigious American Benefactor Award to the Paterakis Family of Baltimore, Maryland for their support of the All American Chefs:

·         Zach Mills (Chair) Executive Chef, Wit &Wisdom, Four Seasons Hotel Baltimore

·         Chris Amendola, Executive Chef, Waterfront Kitchen

·         Chris Becker, Corporate Executive Chef, The Bagby Group

·         Jerry Edwards, CPCE, Pres. and Corp Chef, Chef's Expressions

·         Chad Gauss, Chef/Owner at Food Market

·         Cyrus Keefer, Executive Chef

·         Jerry Pelligrino, Chef at Schola

·         Nicholas Sharpe, Executive Chef, Birch and Barley

·         Jonathan Levy, Lead Bartender, Wit and Wisdom, Four Seasons Hotel Baltimore

MADE: In America’s mission is to create and foster a business climate conducive to the free exchange of ideas and information to revitalize and sustain the competitiveness of American commerce and industry in a global economy. A non-profit organization headquartered in Washington, DC, MADE: In America serves businesses throughout the United States. The organization presents the American Treasures awards to individuals and organizations for significant and singular contributions that are shaping and transforming our Nation’s cultural heritage. Learn more at http://madeinamerica-usa.org/

Full Service Restaurant Magazine names local chef as "Rising Star"

Chef de Cusine, Zachary Leonardi,  at Reisterstown's Ristorante Firenze is named "Rising Star" by Full Service Restaurant Magazine.  Leaonardi is the youngest in the list of 40 rising stars nationally. Leonardi’s lineage includes a family of restauranteurs with his great-grandfather, grandfather, great uncle and father all being involved with a number of Italian-themed restaurants and pasta shops, and he naturally meshed in his new role with Ristorante Firenze, which recently celebrated its first anniversary. He is currently completing his culinary degree at Anne Arundel Community College.  

Ristorante Firenze offers an upscale casual atmosphere with a diverse lunch and dinner menu that delivers a consistent Tuscan dining experience made from fresh ingredients. The restaurant is outfitted with a stylish bar/lounge with comfortable armchairs facing a ribbon fireplace and wide-screen television sets. Adult beverage offerings include creative hand-made cocktails, a premium wine list with more than 100 labels, and a diverse selection of bottle and draft beers. Free parking is available on a connected surface lot. 

Ristorante Firenze - 2 Hanover Road - Reisterstown Maryland 21136  410 394 5577

www.eatfirenze.com  @eatfirenze 

  

Mark your calendar and buy your ticket: 5th Annual Taste of Pikesville

Eat, drink and be merry at the  Annual Taste of Pikesville, Wednesday, April 6^th from 5:30 p.m. to 8:00 pm.  This is the fifth year that the Pikesville Chamber of Commerce has pulled together numerous restaurants who will sample their comestibles and libations for attendees.  Whether you are a Pikesville resident or living in Canton, this is the deal of the month, $40 per person with advanced ticket sales or if you are a procrastinator, it is $45 at the door. Even better, a portion of the proceeds will be going to Meals on Wheels. 

The Taste of Pikesville will be held at the Double Tree by Hilton Pikesville, just off 695. There is plenty of free parking, easy access off Reisterstown Road at the beltway and again, only $40 per person.

Enjoy the noshes from these local restaurants and food purveyors (in no particular order):

Stone Mill Bakery

Bagby Pizza

Linwoods

Gourmet Again

Suburban House

Silk Road

Island Quizine

Mari Luna Latin

Mezcal

MIski Peruvian Chicken

Mr. Chan

Ruth’s Chris Steak House

Arlons

Corner Bakery

For the Love of Food – cooking school and catering

5^th Annual Taste of Pikesville – Wednesday, April 6^th – Double Tree by Hilton Pikesville – 5:30 p.m. to 8 p.m.  www.tasteofpikesville.com   TICKETS:  $40 IN ADVANCE - $45 AT THE DOOR

Facebook

Four Chefs and a Pairing: Fundraiser of the month

If anyone knows how to throw a party, caterers and event planners do!  On Monday, March 21^st the Baltimore Chapter of NACE (National Association of Catering and Event Professionals) will have their annual party and fundraiser at the Grand Baltimore benefitting Moveable Feast.  Enjoy a Grand cocktail hour, and then stroll through FOUR ballrooms with cooking demonstrations with 4 Celebrity Chefs.  Each chef will prepare a dish while you watch and learn.   And each dish is paired with a refreshing libation.

After you've schmoozed with four celebrity chefs, join the BONUS Celebrity Chef for dessert, while dancing the night away to live entertainment!

The Baltimore NACE Fundraiser is always the party of the year!  Get your tickets now, and support Movable Feast.

Hors d'oeuvres during cocktail hour prepared by
Baltimore Marriott Waterfront , Eleven Courses , The Manor Tavern

The Four Chefs - Cooking Demonstrations & Main Plates:
Chef Egg (Erik Berlin), with The Grand 
Chef Brigitte O. Bledsoe from Miss Shirley's, with The Classic Catering People
Chef Daniel Horwitz from The Pantry Catering
Chef Jerry Pellegrino from  Schola

Desserts:
Chef Jason Hisley from La Cakerie 

Beverages:
Breakthru Distributors, Full Tilt Brewing & Barr Hill Gin sponsoring paired cocktails 

Learn more about Four Chefs and a Pairing at Facebook - https://www.facebook.com/Baltimore-NACE-Fundraiser-102014283209534/

Purchase your tickets - http://baltimorenace.net/meetinginfo.php?id=196&ts=1452260042

Four Chefs and a Pairing - March 21, 2016 - 5:30 PM - 10:00 PM
The Grand Baltimore
225 N. Charles Street
Baltimore, MD 21201
Venue Website

"The Supper" culinary competition announces names of competing chefs

The emcee, a James Beard nominee, celebrity chef and restaurateur Bryan Voltaggio, announced today the competing, award-winning Baltimore chefs for the Saturday, April 23^rd St. Agnes Hospital  Foundation “The Supper” fundraiser to be held at the Marriott Waterfront.

Similar to Chef José Andrés long-running Washington, DC ” Capital Food Fight” in its format, “The Supper” has four of Baltimore’s top chefs cook, Iron Chef style, in a kitchen arena, for guests to cheer on.  The emcees will dish out play-by- play commentary for guests as the 3 course culinary duels commence. Like March Madness’s tiered competition, the winning chefs from the first two courses will go sauté pan, chef knife and Microplanes against each other to receive the top toque bragging rights.

Full story on Examiner.com / Dining 

Small plates, big flavors at the historic Milton Inn in Sparks, Maryland

The Milton Inn has always been a special occasion restaurant with beautifully decorated rooms, linen tablecloths and that added plus of being in a visually stunning historic stone building circa 1740. The executive chef and owner, Brian Boston and I go back quite a ways, back to his days as an executive chef at Pier 500 where he hosted members of my Epicurean Club in his kitchen for a cooking class.  If he wasn’t growing a beard for Movember that is streaked with grey, you would think he is younger than he is. Chef Boston has won numerous awards and recognition for his culinary expertise over the thirty years plus in the Baltimore food scene.

Recently, Chef Boston invited the media out to a preview of the Milton Inn’s new “small plates” menu being served in Hearth Room and C. 1740 Lounge daily both for lunch (Monday thru Friday)and dinner with the exception of Saturday. This is not like 10 small plate offerings there are 26 small plate offerings, diversity – something for everyone. Most small plates are priced at $12 a piece with supplemental charges on a handful of dishes like the Pan Seared Foie Gras or the Venison Short Loin.  The menu offers up suggested wine pairings with each dish with an up charge of $4 per 2 ounce pour or a 4 ounce pour for $7.  

Read the full story and enjoy the slideshow HERE.

Dining Dish Radio Program kicks off.

This past summer I did a radio interview on Baltimore Internet Radio with founder Dave Custy. We had great fun, told fun stories and connected on wanting to put a voice to the food community both here in Baltimore and with a national slant. Recently I ran into Dave and Janice Kaufmann, his partner in crime, at a media event.  Dave said I want to talk to you about doing a food-centric program. After a meeting and a lesson at home how to record a program I was on my way. The next step is learning how to record interviews from my home via Skype which will make for better programming. Interviews will be both local and on a national platform with the likes of cookbook authors, chefs, food producers etc.

My thoughts are doing two kinds of shows, one based on the food news in Baltimore and another based on national food news. Baltimore Internet Radio covers all things Baltimore, national and international.

Have mercy on me for this first program, I promise to become better and have more voices on the program tha other than my own. As we get rolling there will be advertising opportunities.  As they say, Rome wasn't built in a day, so give Dining Dish time as we learn to craw and grow.

Listen to the first  Dining Dish program on Baltimore Internet Radio  HERE.  

Santé: A culinary odyssey

 An evening out to enjoy the extraordinary culinary delights from over 40 of your favorite regional chefs is the centerpiece to the National Kidney Foundation of Maryland’s 5^th annual Santé fundraiser being held Thursday, November 20^th from 6 pm to 10 pm at the M & T Bank Stadium, North Club Level Lounge.

There is an emotional tie to the Kidney Foundation after losing a friend and a cousin to kidney disease. My friend Phyllis was the first live kidney transplant at John Hopkins Hospital and she gained about six more years to enjoy life but passed away when she was 30. My cousin, whose transplant failed, was spending her life on dialysis and eventually gave up, she has been gone well over 30 years. Advancements in science and your dollars have helped improve the lives of those with kidney disease and continue to do so.

With over 900 guests expected, the business/casual fête will feature signature dishes from over 45 top local chefs, including: AIDA Bistro, B&O American Brasserie, Banditos, Barrett’s Grill, Bertha's Mussels, Birroteca, Black Tie Caterers, Blue Hill Tavern, Brio Tuscan Grille, Café Hon, Clementine, Cooking with Catherine,  Corner BYOB, Frisco Tap House and Brewery, Grano Emporio,  Grillfire, Heavy Seas Ale House, Highland Inn, House of Audré, J  Paul's, Laurrapin, Le Garage, Maggie’s Farm, Natasha's Just Brittle, NeCe’s Green Apron, Oyster Bay Grille, Nutreatious, Portalli’s, Richardson Farms, Sobo Café, Stratford University, Sugar & Ice, Taharka Brothers Ice Cream, Talara, Tapas Adela, Tark's Grill, TenTen, The Fork & Wrench,  The Nickel Taphouse and Wit & Wisdom.

An interactive culinary event, you get to choose your favorite dish by voting in the People’s Choice Award .  

There is no Jerry Lewis Telethon here to raise dollars but there is the Santé event offering you a steal on a gourmet experience along with interactive food demonstrations, live entertainment and a silent auction featuring sports memorabilia, dining and entertainment packages, local art, spa, health and fitness packages, and vacation packages  for a ticket price of $125 per person. Invite your friends and family.

Proceeds from Santé will fund vital research at Johns Hopkins and the University of Maryland, and directly support NKF-MD’s patient emergency assistance program, which provides essentials such as food, housing costs, utilities, medication and transportation to dialysis.

Santé means health, to my readers – Santé 

Santé – A Culinary Odyssey – Thursday, November 20^th – M & T Bank Stadium – North Club Level Lounge – 6 p.m .to 10 p.m.  www.santebaltimore.com   Facebook

Lunch With: Chef and forager Chris Amendola

Florida native and executive chef-at-large Chris Amendola joined me in Pikesville at Mari Luna Latin Grille for lunch. Fascinated how one learns to forage, what is edible and not poisonous, I wanted to learn more.  We were initially going to go into the woods and he was going to take me in search of what Mother Earth was offering but it is the end of the season and the weather just didn’t accommodate.

As with all my “Lunch With” guests, there are questions to answer and you will find them interspersed throughout this story.

Dara: What is the oldest thing you have in your refrigerator?

Chris: Ketchup – I hate it.  I will eat it on burgers or hot dogs but it is too sweet and acidic.

Dara: If you could have lunch with anyone, living or dead – who would it be?

Chris: I would definitely want to have lunch with Chef Marco Pierre White.  He has been a huge influence on my career and I think he would be someone I could just sit and listen to him talk about his past experiences.

One just doesn’t wake up and go off foraging, one needs a mentor to show them the difference between edible or non-edible but there is a big BUT there, foragers don’t wish to share their secret spots.  For Amendola he had the same difficulty finding someone to teach him. About seven years ago, Evan Strusinski, who foraged for Momofoku Restaurant, took Chris on his first forage.

Dara: What was your epic culinary fail?

Chris:  When I was younger I worked in a hotel in Florida. I was cooking a couple extra courses for a friend that was coming in for dinner and I spent most of the day working on a course that was a play on Oysters Rockefeller.  I was trying to present it in a modern way.  I was going to encapsulate the oyster in a spinach puree and then gel it. After spending all day on trying to get it to work, I tasted one them and it almost made me sick and that was just before service.  So then I had to scramble to make something else. Everything ended up work out for my friend’s dinner except that course.

Dara: What is the best piece of advice another chef has given you?

Chris: Chef Sean Brock, James Beard winner of Best Chef Southeast and former employer said to “respect the food – treat it like you would treat a loved one.”

Dara: What is the most memorable meal that you have had?

Chris: The first time I ate at McCradys in South Carolina.  At that point in my life I had never had any meal like that and every course just blew me away.

 Mari Luna Latin Grille seemed to be the perfect choice for lunch with Chris to go back to his Florida roots where Latin cuisine was a large influence. We were so busy talking and nibbling on the large popover with the mango butter, I felt bad for the patient waiter who wants to get our order and get it to the kitchen. A cup of Sopa de Frijoles (black bean soup) and a Emparedado Cubano (roasted pork sandwich) were Chris’s choices.  Even though it was Mexican Monday at Mari Luna Latin Grille the Sopa de Langosta (lobster bisque) and Gambas al Ajillo (sautéed shrimp in tomato garlic sauce), favorites, were my picks. 

Read the full story HERE.

Chef shifting: Bookmakers Cocktail Club, Le Garage and Wine Market Bistro

In September Bookmakers Cocktail Club that opened in the old Nevin’s space in Federal Hill premiered with Chef Chris Amendola at the stove and Ryan Sparks guiding the libations at the bar. Before Bookmakers Cocktail Club, Chef Chris Amendola was executive chef at Fleet Street Kitchen. He came to Baltimore with a culinary pedigree working with the likes of Chef Todd English, Chef Sean Brock and eventually at award winning, original farm-to-table Blue Hill at Stone Barns.

Chef Amendola has recently left Bookmaker’s Cocktail Club and Chef Sarah Acconcia takes charge of their kitchen today. Chef Acconcia, most recently recognized for her French bistro fare at Le Garage Beer Bar & Frites in Hampden has graced the kitchens at 13.5% Wine Bar, Woodberry Kitchen, Maggie’s Farm and a selection of stagiaires at nationally renowned restaurants.

The Wine Market Bistro’s Chef Kevin Christian has been named executive chef of the very popular Le Garage Beer Bar & Frites replacing Chef Acconcia. Chef Christian will remain director of menu development for Wine Market Bistro, and Dan Metz, currently of the Wine Market Bistro, will step up to chef de cuisine of Wine Market Bistro. Chef Christian has been with the Wine Market Bistro for five years and worked previously at Tersiquel’s in Ellicott City where his interest in French cuisine was piqued.

According to Le Garage co-owner Brendan Kirlin, "We are excited to have Chef Christian on board. Guests really connect with his food. The Wine Market Bistro's OpenTable.com table ratings for food have been stellar during his tenure. Chef Christian will make seasonal changes to Le Garage's the menu while keeping certain key items, such as the signature frites, just as they are.”

Chef Patrick Fanning’s culinary exploits: Tales of Dorchester County

If you were to scratch the surface of the culinary revolution in downtown Cambridge, Maryland you would find Chef Patrick Fanning. The former military skydiver isn't scared of risks, isn't scared of hard work and isn't hesitant to support others in the community. He is the executive chef/partner at Cambridge Eateries LLC with Brett and Jamie Summers. As top toque, it is his culinary visions translated to the plates at their three restaurants: The High Spot, Stoked and Squoze.  The High Spot is a gastropub featuring all that is local and fresh; Stoked is a wood fire eatery featuring contemporary Italian cuisine and Squoze a healthy eatery and carry-out focused on fresh squeezed juices and smoothies.

Chef Patrick Fanning isn’t a secret anymore; Celebrate Dorchester named him Business Person of the Year and he was one of five chefs statewide nominated by the Restaurant Association of Maryland as Chef of the Year.  I first met Fanning last year when Patron Tequila chose him and his Cambridge Catering to create and prepare their Secret Society al fresco dinner held outside Baltimore’s Sports Legend Museum.

Chef Fanning partners with Crabi Gras’s Keith Gravis,  a hot sauce and T-shirt empresario on a selection of Cambridge Food Festivals; Crawfish Boil and Muskrat Stew Festival,  Crabi Gras Frog Leg, Key Lime & Conch Fritter Fest, Chicken Wing & Bloody Mary Festival, Crabi Gras Orange Crush and Buffalo Brisket Groove Fest and still to come this year October 18-19 the Hot Sauce and Oyster Festival. 

When Bernadine “Bernie” Elliott decided to take a new career path in baking, she took her cheesecake to Chef Fanning and a relationship grew from there.  Bernie recently opened Elliott’s Baking Company in downtown Cambridge, right next to Fanning’s highly anticipated Nose 2 Tail smokehouse and butcher shop.

When asked, why downtown Cambridge, Fanning responded “I like the village feel.” He continued, “Cambridge has the deepest waterways offering the best crabbing you can find and excellent local chickens.”  Part of Cambridge Eateries LLC mantra is supporting local: growers, fisherman and livestock – all which can be found center of their plates. 

On my recent tour of Fanning’s Cambridge Eateries LLC, Chef Fanning treated me to newly created dishes on the High Spots menu:

·         Almond Crusted Goat Cheese with grilled peaches

·         Double Duck Southwest A L’Orange with a duck confit risotto cake and sliced duck breast

·         Chicken & Belgian Waffle with buttermilk fried legs, thighs and wings, Bird Dog hot sauce, butter and honey

·         RAR Chipotle Lime Shrimp & Sausage with house made Kielbasa, jumbo shrimp, chipotle lime mango salsa and local RAR breweries Nanticoke nectar

What’s next for Chef Fanning, I do know, but I have been sworn to secrecy on penalty of having my knife and fork permanently removed. 

When you want to dine rather than just eat – Wit & Wisdom

Wit & Wisdom, a tavern by Michael Mina, is the place to go when you want to dine.  You know the difference; eating can be the local bar, corner restaurant and carry-out. Dining to me is not only fine edibles but the whole experience – top-notched service and au courant libations – dining becomes the entertainment for the evening. Located in Baltimore’s Four Seasons Hotel, Wit & Wisdom offers that warmth travelers desire, spaciousness diners enjoy and the inexplicable feeling that you are very special.

The husband and I dined there as guests of Wit & Wisdom, they are promoting their seasonal multi- course tasting menus with optional paired wine and ale.  Seated at a table facing the harbor view through a large picture window we could see the reflection of all the activity in the open kitchen in the window as well as the harbor’s colorful lights.  

Watch the slideshow, video and full story HERE.