Here is a great reason to pack up the family tomorrow, Saturday, October 10 from 11 a.m. to 5 p.m and go to Padonia Park, enjoy a festival in the beauty of a park with live musical performances, crafts, art, games, shows and help the Nikki Perlow Foundation, which benefits young adults struggling with the disease of addiction.
A number of media folks were invited to enjoy a dinner and learn more about Pizzazz Tuscan Grille.
The Baltimore Area Convention and Visitor Bureau recently renamed Visit Baltimore has been tooting their own horn as to inroads in promoting the city. I am sure their recent media blitz precipitated the New York Times article 36 Hours in Baltimore appearing today. Stick with me, I am laying ground work here. The article featured a picture of Café Hon and the two story large pink flamingo on her building façade.The article's photo stirred recent Facebook chatter from Café Hon owner, Denise Whiting
You have all done it before, gone to the fridge for something to eat and there is nothing there. Plenty in the freezer: steaks, shrimp, sausage, chicken. Chicken is what I craved yesterday for lunch but it was a rock hard, frozen brick. I didn’t have the patience to wait for it to thaw even with the help of a microwave and then baking it.
Baltimore’s leading chefs will be giving free cooking demonstrations Sunday, October 4, at the Baltimore Farmers Market and Bazaar located underneath the Jones Falls Expressway at Holiday and Saratoga Street. The chefs will be partnered with local farmers sharing the beauty and wisdom of buying fresh, buying local. Starting at 8:00 a.m. through noon there will be staggered cooking demonstrations and recipe samplings from 12 of the cities leading chefs. Come meet and greet your farmers and chefs who both embrace what mother earth can create.
With flu season starting we are all much more conscious of taking precautionary procedures for cleanliness, especially around food preparation. Being a part-time foodservice worker, I am extremely aware. A recent story by Juliet Bodenitz-Rich in Foodservice Monthly addressed should foodservice workers wear gloves and I think you will be surprised at the answer. With the permission of Michael Birchenall of Foodservice Monthly and Ms Bodenitz-Rich, I am reposting the entire story because it makes you stop and think and at times, that is a very good thing.
READ THE COMPLETE STORY: Should food handlers wear gloves?
My recent trip to New York City allowed me to partake of the Bon Appétit Supper Club and Café at the corner of 101 West 57th and 6th Avenue. In New York, vacant store fronts are taken over for promotions for a limited time. I remember going into this location last year as an airline had a big promotion showing off their new first class redux
As in all businesses, one should think of the ‘what if’ this happens what should we do, to be prepared. In the restaurant business the ‘what if’ could mean staff not showing up, someone getting ill in the restaurant, plumbing issues, fire, no water, no electricity, someone choking – these are all realities and many restaurateurs will tell you they have lived through many of these if not all.
I have often talked about how the people in the foodservice industry do so much for charities. I think I know two chefs that have gone over the edge or soon will be. Chefs Jerry Edwards and John Walsh of Chef’s Expression Catering have agreed to rappel the 23 story Silo Point Tower on Wednesday, September 30 at 2:30 p.m. in order to raise funds for the Gaudenzia Women and Children’s Center.
Sweet cream ice cream mixed with brownies and rainbow sprinkles and topped with caramel can be yours for free when you make a donation to Make-A-Wish Foundation at Cold Stone Creamery.
Owners Bruce Bodie and Gino Cardinale, owners since 1994, finished a complete renovation of all areas of City Cafe this summer and at the same time brought in a new chef.
Read the whole story, watch the video and catch the slide show:
The annual Baltimore Book Festival always brings a great selection of cookbook authors, culinary celebrities and local chefs to the “Food for Thought” Stage and this year is no different.
There has been a great deal of press about the new B & O American Brasserie in the Hotel Monaco and deservedly so. The surroundings are welcoming and lush, they even have leather on portions of the walls. The bar has a view of Charles Street with the city’s master mixologist, Brendan Dorr, formerly of Ixia, creating tasty and visually appealing liquid refreshment.
