I just watched an entertaining video about one man's journey to the grocery store as relayed by his wife. The video is below for your enjoyment. It made me stop and think, my husband does pretty well at the store, he likes to shop, in fact, he has the shopping gene. There are moments like this week when he picked up yellow mustard and Grey Poupon Dijon with Horseradish..... Read the full story and watch the video: Don't send a man to the grocery store
I’ve always considered Pazza Luna restaurant in Locust Point a hidden little gem: quirky, earthy and a selection of the best traditional Italian pasta dishes but things change and chefs leave – it is a natural evolution of the restaurant industry.
It’s a fact Jack! Yes indeed, I just got my e-mail from the National Aquarium confirming what they are hosting another in their series of Fresh Thoughts through Sustainable Seafood featuring Top Chef contestants. A couple days ago I saw a post from one of the participating Top Chef contestants on Facebook saying they were going to the National Aquarium and then a tweet hinting from the Aquarium and last night I met a National Aquarium official at Visit Baltimore’s town hall meeting who smiled when I asked for confirmation.
Last night was the official grand opening of Milan restaurant with special invites to the media. It was a cocktail party so I’m not going to talk food but about the people I saw, a behind the scenes tour with Chef Stephen Carey and owner, Curlee Smittie that includes snaps and video.
chocolate), and then your favorites out of more than 100 toppings. Those can be nuts and dried fruit, but they can also be real gold flakes, roasted almonds, pretzel, chive rolls, jalapenos... you name it! They hand-make the bars in Germany, and ship them to you.
If every a restaurant had spirit, soul and joy it is Immeasurable Chicken and Waffles. It is located on West Pratt Street, a bit off the beaten path of the downtown restaurant neighborhoods but worth the trip. A Sunday morning jaunt for breakfast with friends proved to be an enjoyable dining experience.
I haven’t met a person who makes chili who didn’t think their chili was the best. Chili with meat (beef, pork, lamb, sausage etc) and beans, with chicken, no beans, with no meat topped with onion, cheese and nacho chips or Cincinnati chili over pasta. A friend of mine in Oklahoma, a BBQ competitor, cried out that there are no beans in real chili. Chili, like many foods, is subjective to what you have grown up eating and what makes the best chili is weighted in childhood memories.
Salazon chocolate bars, mojo spice chocolate ice cream truffles, hazelnut crusted chocolate goat cheese salad, chocolate hazelnut mole served over wild mushroom ravioli are just a few of the chocolate delights at the 19th annual Chocolate Affair being held Thursday, February 4th. Known as “the sweetest night in town,” the business/cocktail event will feature dazzling displays of sweet and savory items competing for awards by celebrity judges.
Over the years I have ridden by the Gin Mill on Boston Street where Fells Point ends and Canton begins. I thought of it as one of many bars in the neighborhood where the 20 year olds partied, never as a restaurant. Brian Lawrence of Style Magazine, one of my dining buds the evening I was there states on his blog “the Gin Mill of old— when both upstairs and downstairs bars would be packed shoulder-to-shoulder on weekends with beer-quaffing revelers.” Things do change and yet remain the same
Luke and Lester Reeder have owned the Gin Mill for 15 years and for awhile others managed it but the Reeder boys took it back a couple of years ago. As they have matured, the Gin Mill has matured. Read the full report and check out the photo slide show:
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Are you a meat lover, a barbecue (BBQ) lover, a lover of all things meat well welcome to Baltimore’s Meat Week. Kicking off Sunday, January 31st through Sunday, February 7th join your carnivorous peeps for Meat Week for 8 straight days of local barbecue. Meat Week is held in multiple cities, it isn’t just regional.
Don't you just love cooking classes? I do, being surrounded with other foodies, people sharing your same passion. Similar to being at a Raven's game of like-minded, purple-decorated fans, just not so many. Many of my friends and dining cohorts come from cooking classes I've attended - we've created cooking/dining clubs or go out to eat on a regular basis. Try a cooking class, they are fulfilling and filling.
