Day Tripping on the Potomac: 5th Annual National Harbor Wine and Food Festival

Queen of Southern Cooking - Nathalie Dupree

 
National Harbor’s Wine and Food Festival is back for the 5th time, Saturday May 5th and Sunday May 6th  from noon to 6 p.m. each day.  The advanced weather forecast calls for partly sunny and the temperatures in the mid 70’s – an ideal day for drink, food, fun and sun. It’s a short day trip about fifty miles from my home in Baltimore County to National Harbor located on the Potomac River. There are weekend packages available for those who really want to extend their getaway.

Chef Sara Moulton

 This year’s festival will include over 150 International wines, spirits and beers featured along with local and regional favorites.  Guests will be able to sample all of the varieties as well as purchase them by the glass and the bottle, on-site at special event only low prices. Beyond the drink tastings there are many other highlights which include: a Cinco De Mayo Pavilion featuring Hornitos tequila, Special craft beer tasting Bier Garten experience, Whiskey and Bourbon Tasting Experience in a relaxed setting - paired with hand rolled cigars, three stages of live music and smooth jazz, and so much more.  It is the largest wine festival of its kind in the Metro DC market.

Read the full story HERE

Goodbye Pazza Luna, welcome Sweet Caroline's Bistro and Tavern

The goldenrod bulletin from the Board of Liquor License Commissioners for Baltimore City has been posted at the closed Locust Point’s Pazza Luna restaurant.  The location has been shut down just about a year after Chef Davide Rossi and his wife Christa Bruno-Rossi shut the doors due to a dispute with the building’s owners. The couple went to work for Christa’s uncle Tony Ashe, helping him open the The Mallet Restaurant and entertainment complex in Fallston. After The Mallet got on its feet, the couple moved to Milan. 

Continue reading on Examiner.com Goodbye Pazza Luna, welcome Sweet Caroline’s Bistro and Tavern -

Who are the winners at the Restaurant Association of Maryland annual gala?

This evening the Restaurant Association of Maryland held their annual gala and restaurant award ceremony at Martin’s West. Chefs turned in their toques for tuxedos or gowns as they gathered to celebrate and mingle with others from the industry.

2012 Restaurateur of the Year - Matt Milani

The evening’s festivities began at 6 p.m. with hors d’ouevres from some of the state’s finest restaurants, a raw bar filled with oysters, crab claws and steamed shrimp was hopping as well as the rum bar

Continue reading on Examiner.com Who are the winners at the Restaurant Association of Maryland annual gala?

Swine, wine and dine 2012 - Cochon 555

Pork lovers rejoice!  Cochon 555 is back for its fourth year and guests will be treated to an pork feast of epic proportions.  There will be five heritage pigs prepared by five star chefs from Washington DC in a nose to tail competition.  Last year’s winner, Chef Scott Drewno of The Source by Wolfgamg Puck is back to keep his title of Prince of Porc. His competition is Graffiato’s and Top Chef’s competitor Mike Isabella, Wes Morton of Art and Soul, Nicholas Stefanelli of Bibiana and Ed Witt of 701 Restaurant.

One of Chef Brian Voltaggio's plates for the judges - Cochon 555 2011

As a judge of this event the past two years I can tell you the creations using of all the parts of a whole pig by these chefs will blow you away.  And, by the way, it is for a good cause…helping maintain heritage pigs and not letting the breeds die out.

Continue reading on Examiner.com Swine, wine and dine 2012 – Cochon 555

Blue Sage Café and Wine Bar to open in June

In a recent memo from the Mt Washington list serve comes news of Blue Sage Café and Wine Bar that will be opening in Mt. Washington Village. The restaurant will open where The Falls was located on Kelly Avenue.

Blue Sage

The owner, Matt Lallo explained to MWIA president that the restaurant will be eclectic, varying cuisines and a neighborhood friendly place to dine whether for breakfast opening at 7 a.m., lunch, dinner or bar menu closing at 10 p.m. Craft beers and international wines will be offered to diners and to go.

Continue reading on Examiner.com Blue Sage Café and Wine Bar to open in June -

Eco friendly carryout tote bags will get you discounts at La Scala Ristorante

April is Earth Month and it is nice to focus in on what the restaurant community is doing to be more ecologically attuned.  La Scala Ristorante in the heart of Baltimore’s Little Italy is turning being eco-friendly into future discounts for their customers.

Chef Nino and Christine Minnick, director of sales and marketing at La Scala  discussed how they could be “greener” and eventually came up with an eco-friendly, reusable tote for their growing carryout business. La Scala’s location right on Eastern Avenue makes it a quick stop to pick up Chef Nino’s culinary creations to go.

Read the full story HERE

Hobnob and rub shoulders with Maryland's top chefs and restaurateurs

The Restaurant Association of Maryland’s annual gala and awards is Monday, April 16th at Martin’s West Baltimore. A cocktail reception, dinner, awards and dancing fills the evening. Gala 2012 Pirate Siege is just that perfect night out to put on your best finery or Captain Hook outfit and eye patch.

Continue reading on Examiner.com Hobnob and rub shoulders with Maryland’s top chefs and restaurateurs

Did the dog lick the deviled eggs?

A moral question came up on Facebook, from none other than Nathalie Dupree, the queen of southern cuisine and southern charm and a forerunner to the Food Network with her PBS’s culinary series. The question drew a vast array of responses, actually 108, since yesterday from her friends. The responses ran the gamut; I was smiling reading how diverse they were.  Posted below are Nathalie’s inquiry and a selection of  her friend’s responses.

Continue reading on Examiner.com Did the dog lick the deviled eggs?

The Rusty Scupper - 30 years of memories and 1.7 million crab cakes

April kicks off The Rusty Scupper’s 30th anniversary celebration. Thirty years in the prime location with the best view of Baltimore’s Harborplace and the downtown skyline, thirty years serving iconic Maryland seafood and 30 years of memories.

Everyone is invited to enjoy the celebration throughout the month of April with a specially priced two course luncheon for $19.82 commemorating the year that the Rusty Scupper opened. The prix-fixe luncheon menu will feature items from the restaurant’s original menu.

Continue reading on Examiner.com The Rusty Scupper – 30 years of memories and 1.7 million crab cakes

Rant: truffle oil - love it, eat it or leave it?

Over 10 years ago, a chef friend put a dab of white truffle oil on my lips to taste I was won over.  A food junkie, always looking for my next new flavor fix. Truffle oil was a good way to experience the scent and simulated taste of the expensive truffle. I say simulated because the majority of truffle oils on the market are synthetic mixtures of odorants and various oils. 

Continue reading on Examiner.com Rant: truffle oil - love it, eat it or leave it?

For those who love bacon to death - the bacon coffin

Leave it to the boys, excuse me, men at J & D’s Food, famous for Bacon Salt, Bacon Lip Balm, Bacon Microwave Popcorn, Bacon Lube (don’t ask), Bacon Baby Formula, Bacon Gravy and more to come up with one more J & D’s  Bacon product – J & D’s Bacon Coffins.  Dressed like funeral directors in the snapshot, Justin and Dave, the J & D in J & D’s Food explain in a video that there are folks out there who love bacon to death so why not enjoy the afterlife wrapped in a bacon decorated coffin.

Continue reading on Examiner.com For those who love bacon to death – the bacon coffin

Easter brunch and spring plates at The Capital Grille

The Capital Grill has extended their hours by offering brunch on Easter, Sunday April 8th. Starting at 11 a.m. through to 3 p.m. brunch will include a breakfast station, carving station, raw seafood bar and salad bar offering items, including:

Shrimp & Piquillo Peppers - New spring plates luncheon menu - The Capital Grille

·         Scrambled eggs
·         French toast with fresh berries
·         Roasted Kona Tenderloin
·         Citrus Glazed Salmon
·         Smoked Turkey
·         Fresh Oysters on the Half Shell
·         Smoked Salmon Marinated Artichoke Salad
·         Panzanella Salad.

Continue reading and check out the slideshow on Examiner.com Easter brunch and spring plates at The Capital Grille.

Cuba, the Pope and ropa vieja - the recipe

With travel now open from the United States to Cuba, there is a growing interest in their cuisine. The upcoming visit to Cuba of Pope Benedict XVI has the world’s eyes focused on this island in the Caribbean and even a keener interest in all that is Cuban.

Havana Rod Ropa Vieja - photo by Arthur Hawkins

 When planning your spring holiday table should it be traditional or something new? In Cuba, ropa vieja is a traditional dish but there is nothing to say that this couldn’t be prepared for a new twist for your Passover or Easter table. Cuban born Chef Marta Ines Quintana, owner of Havana Road Artisanal Foods and Havana Road Cuban Café shares the family recipe for ropa vieja, a staple at their Easter table.

Get the recipe, watch the slideshow and finish reading the story on Examiner.com Cuba, the Pope and ropa vieja – the recipe

Brio Tuscan Grille opens their doors to Baltimore

t was a balmy night mid March, seriously, warm but not too hot when I joined a couple of my media peeps at the inner harbor at the new Brio Tuscan Grille.  So lovely was the evening the bar doors were open wide and people were enjoying their drinks and food on the terrace. The place was rocking; it seems almost all the 180 seats in the dining room were taken. There was plenty activity at the bar.

The high vaulted ceilings gave a great spaciousness to the restaurant. Hardwood Cypress flooring, mosaics, helped complete the Tuscan design.  We were seated at the window so we could watch all the people at the harbor enjoying the unusually warm weather.

Continue reading and enjoy the slide show at Examiner.com Brio Tuscan Grille opens their doors to Baltimore

Cookbook Corner: Kosher Revolution-it doesn't have to be Bubbe's table anymore

When someone says kosher food one can’t help but think of old world foods, very staid, lacking innovation but that is the past. Enter the greater number of ethnic foods carrying the kosher symbol, more items for the lactose intolerant creating a broader choice of dairy substitutes and the very talented kosher chef, Geila Hocherman.  Bind those together with new substitutions and great recipes for unlimited kosher cooking and you have the Kosher Revolution cookbook by Geila Hocherman and Arthur Boehm

Continue reading on Examiner.com Cookbook Corner: Kosher Revolution–it doesn’t have to be Bubbe’s table anymore

Gala of the Month - Tip Your Hat to Learning Cabaret

A big night out might be dinner, a nice bottle of wine and dancing and for the price of that evening you get all that plus. For $100 per person you are helping out the South Baltimore Learning Center which provides functional literacy and life skills training in addition to career Preparation services to educationally disadvantaged adults.

The Black Tie Optional 2012 Gala: Tip Your Hat to Learning Cabaret will be held March 31 from 7 p.m. to 11:30 p.m. at Montgomery Park Business Center at 1800 Washington Boulevard.

Continue reading on Examiner.com Gala of the month: Cabaret – Tip Your Hat to Learning

Cookbook Corner: Weeknights with Giada - Interview with Giada De Laurentiis

Weeknights with Giada – quick and simple recipes to revamp dinner is Giada De Laurentiis’s latest cookbook. It is a go to cookbook when searching for delicious meals to get on the table quickly after a long day at work. Guess what?  It isn’t all Italian recipes, Ms. De Laurentiis leans a great deal towards Italian but Hispanic, Asian and good old American cuisine are featured.

Even during her busy book promotion touring schedule, Giada took the time to answer a number of my questions.

Continue reading for Giada's interview Cookbook Corner: Weeknights with Giada - Interview with Giada De Laurentiis

Gourmet Popsations - classic caramel, chocolate drizzles and classic Cheddar

I haven’t met a caramel corn that I didn’t like but there are few that I loved now enter Popsations. Local entrepreneur Robin Garrision had a vision and made it a reality with her Timonium based Popsations gourmet popcorn manufacturing plant.  She sent me samples of her classic buttery crunchy caramel and her new chocolate drizzle caramel corn: dark rich chocolate, milk chocolate and white chocolate.  She shared, off the record, the chocolate manufacturer that she uses, and trust me when I say it is one of the leading artisan chocolate manufacturers in the world.

Continue reading on Examiner.com Gourmet Popsations – classic caramel, chocolate drizzles and classic Cheddar