Baldwin's Station offers up vegetarian cooking class

photography courtesy of Steven Tapper

Whether you are a vegetarian or doing Meatless Mondays the 3 course vegetarian demonstration cooking class and dinner at Baldwin’s Station should be inked in on your calendar.  Learn tricks and trucs of vegetarian cooking from Executive Chef Dustin Heflin in one of Baldwin’s Station railroad memorabilia decorated dining rooms and then enjoy the dishes themselves. 

Cost per student is $45; that includes the vegetarian demonstration cooking class on Wednesday, February 25^th at 6:30 pm, the three course dinner including non-alcoholic beverages and the company of like-minded cooks. Not inclusive is alcoholic beverages, tax and gratuity.  Call for menu details and to reserve your seats at 410-795-1041.  

Baldwin’s Station is housed in Sykesville’s original railroad station; the restaurant has been the recipient of numerous awards and favorable press since its creation by owner Stewart Dearie in August 1997.

Baldwin’s Station – 7618 Main Street – Sykesville, MD  21784  410-795-1041 www.baldwinsstation.com Facebook Twitter @BaldwinsStation

Restaurant Association of Maryland Gala Awards: Your votes count

The 75 year old Restaurant Association of Maryland, the statewide trade association for the restaurant industry, has just announced the nominees for the 2015 Stars of the Industry Awards. Winners will be announced at their 61^st Annual Stars of the Industry Gala – Havana Nights on April 12^th.  

Earlier this year, the general public sent in their nominations in seven categories. The Restaurant Association of Maryland just announced the finalist and opened up the voting to both industry professionals and the public.   Everyone likes bragging rights and for these restaurants, the wins are important, it reflects the consumers’ appreciation of their commitment to offering only the best that they put on their plates and in their glasses.  

Voting is open now through March 11 and you, John or Jane Q. Public, can now vote for your favorites online at marylandrestaurants.com/gala or on Facebook, facebook.com/marylandrestaurants.

Chef of the Year, presented by Oracle:
1. Michael Matassa – Alchemy, Baltimore
2. Jordan Lloyd – Bartlett Pear Inn, Easton
3. Geoff Tracy – Chef Geoff’s, Rockville
4. Fabio Mura – Grille 620, Ellicott City
5. Stephanie Wilson – Vintage, New Market

Craft Brew Program of the Year, presented by Evolution Craft Brewing Company:
1. Burley Oak Brewing Company – Berlin
2. Max’s Taphouse – Baltimore
3. Red Brick Station – White Marsh
4. T-Bonz Grille & Taphouse - Ellicott City
5. Victoria Gastro Pub – Columbia

Favorite New Restaurant:
1. Ananda – Fulton
2. Highland Inn – Highland
3. Iron Rooster – Annapolis
4. Lib’s Grill – Perry Hall
5. Touch of Italy – Ocean City

Favorite Restaurant:
1. Houlihan’s – Columbia
2. Jules Restaurant – Ocean City
3. Laurrapin Grille – Havre de Grace
4. Madrones – Frederick
5. Miss Shirley’s Café – Baltimore
6. Pasta Plus – Laurel

Favorite Bar or Tavern:
1. Birroteca – Bel Air
2. Dogfish Head Alehouse – Gaithersburg
3. Galway Bay – Annapolis
4. Kooper’s Tavern – Baltimore
5. River Hill Sports Grille – Clarksville

Heart of the Industry, presented by CohnReznick:
1. Julio Dupuy (Sous Chef) – Iron Rooster
2. Dennis Theriault (Manager) – Laurrapin Grille
3. Danielle Bloom (GM) – Schula’s Grill & Crabhouse

Wine and Beverage Program of the Year:
1. Bistro Blanc – Glenelg
2. Cunningham’s – Towson
3. Grapeseed American Bistro & Wine Bar – Bethesda
4. Red Red Wine Bar – Annapolis
5. The Wine Kitchen – Frederick

They may be local but their fries are global: The Local Fry is open

Whether you are a French fry aficionado, or not, you need to try The Local Fry’s selection of specialty French fries.  The plain and unadulterated triple fried Idaho potatoes are top-notch, crispy and tasty, but at the newly opened The Local Fry you want to dig into their specialty French fries.  This isn’t just stoner food, the French fries are topped with tasty flavor profiles that are globally inspired: Poutine, Greek, Kimchi Pork, Banh Mi, Buffalo Chicken, Hawaiian, Tonkatsu Curry and the house fries named ‘The Local Fry’ on the blackboard menu are spicy Mexican.

Irishman Kevin Irish and his wife, Elizabeth, an American, met while Elizabeth was traveling in Europe. After the marriage they moved to the United States in 2009.  A trip back to Ireland was the inspiration for The Local Fry, there were just some dishes the couple craved and couldn’t get here. Think Irish chips, which are reminiscent of our French fries, but thicker, usually about 16 fries to an average sized russet potato. The potato is a blank canvas, like pasta and rice it can be topped with almost anything.

Check out the slideshow and full story HERE.

Belgian Beer Festival returns for 11th year - Max's Taphouse

The 11th Annual Belgian Beer Festival is set to take place Friday, February 13^th through to Monday, February 16^th, 2015 at Max's Taphouse in Fell's Point, Baltimore, Maryland from 11 a.m. until 2 a.m. each day, free to the public. Max's will showcase 140 different Belgian drafts and almost 200 bottles of imported specialty beers, some of which will be making their U.S. premier.

This year, Max's Taphouse will feature daily special events with Stillwater Ales, Burley Oak Brewing Company, Oxbow Brewing and Perennial Artisan Ales. These extraordinary brewers will be featuring Belgian inspired beers, some of which have been made with the assistance of Max's Taphouse staff members.

This is not just for Baltimoreans, beer lovers from around the country visit Max’s Taphouse for their Belgian Beer Festival.  Beer lovers from near and far await this annual event. Max’s Taphouse suggest that out-of-towners check their website for hotel accommodations – http://www.maxs.com.  Visitors and locals can enjoy an added bonus of Baltimore City’s Restaurant week kicks off Sunday, February 15^th.

Max's Taphouse has also opened their beer cave to further entice Belgian beer lovers this year. Max's will sell some very rare bottles beginning Friday morning and continuing through the festival, while supplies last. Specialty bottles such as 3 Fonteinen Oude Kriek 2006, Cantillon Cuvee Des Champions 2005 and Lindemans Faro 2010 are for sale during this festival.

Watch the video and read the full story HERE.

National Ice Cream for Breakfast Day - how will you celebrate?

Investigating back as to when this holiday began Wikipedia says it was a snowy day in the 60s, Rochester, New York, where Florence Rappaport was dealing with two cranky kids because it was too cold to do anything during a blizzard.  It was then that Florence suggested lets have ice cream for breakfast.  It is said these children continued the annual celebration, sharing with friends, classmates even through college.  Her grandchildren came on the scene, spreading the National Ice Cream for Breakfast Day celebration during their travels and now there is even an International Ice Cream for Breakfast Day.  

National Ice Cream for Breakfast Day is celebrated the first Saturday in February, this year February 7^th.  One Baltimore ice cream parlor is telling their customers to roll out of bed and come to The Charmery in their favorite pajamas; in fact, there will be a PJ contest.  Doors are opening earlier that day, at 10 am through 1 pm when guests can enjoy specialty flavors created with morning breakfast, Saturday morning cartoons and homage to the college days of pizza for breakfast:

• Spro Coffee
• Cornflakes and Milk
• Honey Golden Grahams
• The Smurfs
• Thunder Cats (with mini eye of Thunderas throughout)
• Flintstones
• Cold Pizza

 Check your city for National Ice Cream for Breakfast Day celebrations. If you are in Baltimore, you just might find me in my onesies at The Charmery , 801 W. 36^th in Hampden www.thecharmery.com  @TheCharmery Facebook: www.facebook.com/TheCharmery - I’m thinking a dip of Cold Pizza and Honey Golden Grahams with their Belgian Liege Waffle.

Captain Larry's annual chili cook-off

Do you like chili? Do you make a great chili?  Captain Larry’s moves forward Saturday, February 7, 2015 with their 8^th annual chili cook off with 100% of the proceeds benefiting Dogs XL Rescue.  If you like eating chili, there is an $8 tasting fee and if you wear a Dogs XL t-shirt, enjoy happy hour pricing during the tasting which starts at 4 p.m. 

If you want to enter your chili into the contest there are some simple rules:

• Show up at Larry’s at 3:30 p.m. with your chili in a crockpot
• Bring signage to promote your chili for the voting
• The Captain will provide electric, serving bowls and utensils
• It is open voting by everyone that pays admission ($8)
• Judging starts at 4 p.m. – Winners announced at 7 p.m.
• Prizes will be award for 1^st, 2^nd, and 3^rd place

Chili recipes are not limited; it looks like you can go vegan to carnivore, beans or no beans.  Just for the heck of it I searched for chili recipe at Saveur magazine’s website  - they offered up 15 irresistible recipes: Rye’s Red Chili, Triple Chocolate Beef & Bean Chili, State Fair Chili, Lady Bird Johnson’s Pedernales Chili and more.    

Saveur

I’m not sure what the prizes are but on a late afternoon in February  warm chili sounds like reward enough.  A smart chili maker will invite friends and family to help booster their votes.   

Captain Larry's Bar & Grill

601 E Fort Ave, Baltimore, Maryland 21230 (410) 727-4799 www.captainlarrys.com

Facebook – Twitter @captainlarrys

Langermanns in Canton gets a jump on Restaurant Week

Looking for great dining bargains? What do you do in-between the specially priced pre-fixe lunches and dinners with the end of Baltimore County Restaurant Week that just ended January 24^th and Baltimore City’s Restaurant Week, now called Absolutely Febulous, that kicks off February, 15^th?  Langermann’s in Canton decided to get a jump on that promotion by offering a very special week that kicked off Friday, Jaunuary 23^rd and runs through Sunday, February 1^st.

  

Chef Neal Langermann has designed a delicious 2-course lunch menu for $15.15 per person and a 3-course supper menu for $30.15 per person. “We look at Restaurant Week as a special event for our guests. We changed things up a bit and included a little something for everyone—from chicken to pasta and steak. Of course we also have some of our most popular dishes such as Creole-spiced shrimp, our famous heirloom grits in bacon butter sauce and sweet potato cheesecake,” said Chef Langermann.

Langermann’s specializes in fresh, Southern inspired, Lowcountry (land along the coast of South Carolina with Charleston lying at the heart) dishes prepared by award winning Executive Chef/Partner, Neal Langermann – a seven time James Beard Guest Chef at the prestigious James Beard House in NYC. Prior to opening Langermann’s, Chef Neal received numerous accolades as Executive Chef at the world renowned Georgia Brown’s in Washington D.C and was voted Chef of the Year there in 2001. Langermann’s is located at 2400 Boston Street in The Can Company, Baltimore, Maryland 21224. For reservations call 410-534-3287. For more information, go to Langermanns.com.