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.  

Lunch With: Audrey Slade, a woman for all seasons

Meeting so many folks in my line of work, every once in a while there is just someone who stands out, someone with a natural charisma and one such personage is Audrey Slade, the Director of Public Relations at the Baltimore’s Four Seasons Hotel.  We had interacted in a professional sense since the Four Seasons Hotel opened in Baltimore but it was at an Instagram gathering that we got to chat on a more personal level.  Audrey is a woman of substance; with numerous connections we share in Washington DC, I wanted to get to know her better.  Lunch was proposed and finally marked on our calendars  to meet at the Four Seasons preeminent restaurant, Wit & Wisdom Tavern, a Michael Mina restaurant.

Being a bit early, I walked around the bar and lounge area.  I've been before but not in daylight and it was nice to really take in the space.  There is a selection of social seating areas with couches and large armchairs.  Spying what seemed an insane amount of fresh citrus lined up at the bar, the bartender informed me that they easily go through that in an evening, especially since all their juices are freshly squeezed. 

The modelesque Audrey arrives, stunning and with a beautiful smile.  She is tall but not insanely tall but my late father would have called her high pockets.  Audrey explained she had modeled in her school days but just wasn’t animated enough and her preferences lied elsewhere. “If I wasn’t in public relations I would like to be a teacher – I love learning” states Audrey. She says she is reading Thrive: The Third Metric to Redefining Success and Creating a Life of Well-Being, Wisdom and Wonder by Arianna Huffington.

Dara: If you could have lunch with anyone living or dead?

Audrey: Nelson Mandela. I would like to talk about leadership. 

Audrey started her public relations career at the Ritz Carlton Tyson’s Corner as the diplomatic and business coordinator and then moved on to the public relations position at the Ritz Carlton in Georgetown.  She is a welcomed addition to the Baltimore region, spreading the Four Seasons good words with aplomb.  

Dara: What is the best dish that you cook?

Audrey: Steak tartare, but then again I’m not cooking that.  She side notes roasted chicken but doesn’t want to be held accountable for chicken that is great – too much stress.

Dara: What food could disappear and not be missed?

Audrey: Two things, mashed potatoes and gravy. I like other potato preparations; I like sauces and dips – just not mashed potatoes and no gravy.

Audrey took the banquette side of the table, both of us having a view of the harbor on a very sunny day.  Wit & Wisdom has an ala carte lunch menu along with an express 45 minute - two course lunch for $19.95 - Monday through Friday from 11:30 a.m. to 2:30 p.m.  On the weekends, one can choose from their brunch menu. 

Dara: What has been your epic culinary fail?

Audrey:  I tend to get engaged with my company when entertaining and lose track of time and what is in the oven. There was a pizza that was burned beyond  being able to be consumed.

Dara:  What has been your most memorable meal?

Audrey:  With my family, in New York at Le Bernardin for my mom’s birthday.  It was a special, over the top dining experience paired with a great group of people – engaging.  There was even ‘table envy’ as our group was heightening the experience, laughing on purpose – other diners were envious.

Dara: Iron Chef, Top Chef, Master Chef, Next Food Network Star, Chopped?

Audrey: Top Chef

We were into some serious conversation but etched out time to order.  Both Audrey and I chose one of the new fall items, the Chesapeake oyster stew with salsify, tarragon oil and potato. Our main course choices went two different paths, Audrey with the blackened salmon cake salad and me with the grilled shrimp salad with fennel, orange and Habanero vinaigrette.   You can check out the snapshots on the slideshow.

Dara: What is the oldest item in your refrigerator?

Audrey: Salad dressing and Worcestershire sauce.

Dara: Guilty culinary pleasure?

Audrey:  Foie gras and a great steak – I’m a carnivore, also a nice piece of carrot cake.

Dara: Truffle oil?

Audrey: Always

Dara: If you were to meet Julia Child at the pearly gates what would be the conversation. 

Audrey:  I would ask her to help teach me the basics of cooking.

In between courses, Audrey turned the table on me, by probing and asking me the same questions I asked her.  It only seemed apropos considering her thirst for learning. We wanted to linger a bit so we went with dessert, cookies and milk, warm chocolate chip cookies were the perfect finish.

Wit & Wisdom Tavern – Four Seasons Hotel, 200 International Drive, Baltimore, MD 21202 410.576.5800 www.witandwisdombaltimore.com  Twitter & Instagram @witwisdomtavern  www.facebook.com/WitWisdomTavern

Federal Hill’s Banditos debuts their late night taco window

Starting tomorrow night, Friday, November 14^th Banditos Tacos and Tequila will open their walk up taco window for late night munchies. The South Charles Street bar and restaurant  will open the taco window at 11 p.m. and keep it open to 2:30 a.m. for the late night bar crowd who want to put something good in their tummies before they call it a night.  For now, the Banditos Taco window will be open Friday and Saturday evenings with a rotating menu of two tacos each evening posted on their chalk board. 

There are tacos and then there are tacos. With the ever so talented Cyrus Keefer as executive chef one can enjoy a more taste tantalizing array of tacos from Banditos rotating taco window menu:

·         Street Steak with ranchero, tobacco onion, and cactus salsa

·         Meatball with chipotle romesco, smoked cashew salsa

·         Kunp Pao Mushroom with pickled peppers, grilled scallion and peanuts

·         Scramble Egg with chorizo sausage, salsa verde and questo fresco

·         Fish with apple jicama salsa, chili mayo and Thai basil

·         Chicken Tinga with salsa verde, lime crema and queso mixto

·         P.L.T. with pork belly, pico de gallo, lettuce, black garlic ranch

·         Korean BBQ Brisket with pickled cucumber, miso-mayo, and sesame

·         Angry Shrimp with smoked tomato relish, chorizo aioli, cilantro

This new selection of tacos are regularly available on their restaurant menu.

Also new at Banditos is brunch on the weekends from 11 a.m. to 3 p.m.  If you don’t make the taco window late at night on the weekends then come in for Chef Keefer’s take on brunch with the likes of Chorizo Quesadilla, Mexi Waffle, Tortilla French Toast, Breakfast Nachos, Scramble Egg Taco, Poached Egg Tostada, Skirt Steak and Eggs or High-Noon Burrito with $4 optional sides like bacon, chorizo hash, pork belly and Spanish rice.

Stay up to date on bar and food specials via social media through Facebook: www.facebook.com/banditostnt Twitter & Instagram @BanditosTNT  

Banditos – 1118 S. Charles Street – Baltimore, MD  (443) 835-1517 www.banditostnt.com  

Get the low down on OrderUp: Restaurant deliveries to your table

Baum & Whiteman International Food and Restaurant Consultants recently posted their 11 Hottest food and Beverage Trends for 2015 and technology continues to be the trendsetter. Their report states, “Electronic wizardry once hummed quietly in the background ... but now we're immersed in "front-facing technology" or ‘guest-facing technology’: all sorts of devices and programs that interface directly with the consumer.”

Nowhere is it more evident of the growth than from Chris Jeffrey’s days at State College where he created a program for an on-line meal delivery service.  There have been numerous permutations of on-line ordering not only with Jeffrey and his partner Jason Kwicien, but they were the first to franchise theirs, OrderUp, to regional markets. OrderUp maintains the general day to day technology and customer service leaving the franchisee time to market and work with restaurants in their area.

OrderUp.com ’s national headquarters is located in Baltimore’s Canton neighborhood, a bigger market than they normally service but how could they ignore their home city. OrderUp is in 36 markets across the country from Arizona to West Virginia.  

Restaurants list their standard menus on OrderUp not daily specials although some restaurants will do a featured menu item.  There can be promotions kicking off a new neighborhood or a restaurant through OrderUp like a BOGO or get a sandwich for a penny –expanding  market share both for the restaurant and OrderUp.   A selling point is being able to get a meal from one of the leading restaurants in the city delivered to one’s home whose fees are no more than what one might have to pay for valet parking when dining in the restaurant.

What makes OrderUp different?  Initially the technology, carefully planned delivery zones. Also the restaurant selections go beyond the typical pizza and sandwich shops  to fine dining and every type of restaurant in between.  OrderUp’s carefully planned formulas for each restaurant’s timing on food preparation makes sure the food is picked up from the restaurant and delivered without any hindrance on quality. Once the order is completed by the restaurant, the customer can expect about a 10 minute delivery window. Obviously a Chick fil A order is completed much faster than a risotto from that independently owned Italian restaurant.

OrderUp takes full responsibility on the food that they deliver although a selection of restaurants deliver on their own and have order minimums. You also have the option to pick your order up at the restaurant.  OrderUp delivery restaurants have no minimum order, just a $3.99 delivery fee. OrderUp makes their money on a portion of the delivery fee and a percentage on the dollar volume sold at the restaurants. Drivers for OrderUp get a percentage of the delivery fee and their tips – they work as independent contractors.  A driver can expect to make up to $20 to $25 an hour. 

The consumer has assistance available connecting on line, through Twitter: @OrderUpHelp and e-mail. The OrderUp corporate staff is there to address any questions the consumer might have.

Since Baltimore is headquarters for OrderUp their  delivery areas are continually growing: Canton, Federal Hill, Ridgeley Delight, Mt. Vernon, Harbor East, Locust Point, Little Italy, Fells Point, Station North and all the way to Johns Hopkins Hospital to the east and University of Maryland Hospital on the west side.

There are numerous job opportunities at OrderUp.com from being a driver or working as a remote customer service representative.  Restaurant owners looking to expand their market share check out the process at OrderUp.com – Restaurant Owners.

www.Orderup.com   Facebook  Twitter: @Orderup

 

New organic, all natural products for your pantry

After attending the Natural Products Expo East there are culinary items that should make their way to your kitchen cupboards. I have had the opportunity to try numerous samples from the manufacturers.  Let me share my picks:

Taste of India – Butter Chicken Sauce which is gluten free has no artificial flavors or colors and the heat level is mild. Packaged in a self-standing pouch with a pour spout this Indian cooking sauce also known as Murgh Makhani was a hands down winner for me.  Along with sauce comes additional seasoning pouches that you can use as little or as much as you wish, I used them all.  When I prepared it as instructed with their suggested amount of cubed boneless chicken there was sufficient sauce to have handled more chicken.  They suggested it would feed four it fed two of us with a little left over. - I served it with brown rice.  A suggested addition at the ended was chopped cilantro and cream. It was one of the rare times I had heavy whipping cream so I added two tablespoons.  You can go to www.tasteofindiafoods.com for further information but you won’t be able to purchase it there.  To purchase, go to Amazon.com where it is available in a 6 pack with an optional coupon plus shipping is ran me a little over $5 a pouch/meal.  Cooking time is about 10 minutes and prep, however long it takes you to cube boneless chicken.

There is always a preponderance of pasta sauces at any of the food shows and the Natural Products Expo had their share. A problem with the tomato based pasta sauces they have added sugar, and sometimes are too sweet.  With that in mind, my pick is Uncle Steve’sItalian Specialties which offers three sauces; marinara, tomato basil and arriabbiata. The three sauces have no sugar added along with being  gluten free, non-GMO, organic and Kosher certified.  You are able to buy on line in 3 pack.  This is a Steve Schirripa’s family recipe. You ask who is Steve Schirripa? He is most notable for his recurring role on HBO’s Sopranos.

Which Wich Black Bean Veggie Burger was outstanding that I tasted at the Natural Products Expo. I’m not one for veggie burgers at all and I was taken aback by how good it was. Which Wich is a chain of Texas Sandwich shops and they were looking for distributors to carry their black bean veggie burger. If you are lucky enough to have a Which Wich in your neighborhood you can enjoy the Black Bean Veggie Burger and hopefully we might see it in the near future in our specialty food store freezers.

Charlottetown Farm: Pam Miller and happy goats make extraordinary cheese

Here is an equation for success. Take one empty nest mom with time on her hands, a 4-H background, goats and a passion to brighten the tables of many with her goat cheese products – voila, you have Charlottetown Farm’s Pam Miller. She is a vivacious, down home, spunky,  charming gal who has taken working with goats milk and turned it into a viable, sustainable “buy local” product for our top farm-to-table restaurants with chevre cheese, feta cheese and the ash aged crotin.  You the consumer and many like you purchase her cheeses along with her confections of goats milk cheesecakes, truffles, cajeta (Mexican goat milk caramel sauce) and fudge at local farmers markets.

A chance meeting with Pam had me excited to come to Charlottetown Farm and interact with her pet goats. The milk producing goats; all 263, are at her partner’s dairy farm in Pennsylvania. What looked like a gray day in Northwest Baltimore was a bright blue sky with puffs of white clouds up I83 near the Pennsylvania line. The air was brisk on the autumn day as Pam took us (the husband and I) out into the field to meet her pet goats; these are goats that Pam will bring to the farmers market, fairs and other social engagements. Once inside the gates and out into the field the goats were over to us tout suite, in fact, they seemed fascinated by me and pinned me in from all sides. Later I deduced my popularity with the goats was probably my loose leaf paper as one of the goats took a big bite out of notes. “Goats don’t eat tin cans,” Pam said with a smile on her face, “their favorite food is what they can forage on the floor in the woods.” What the Charlottetown Farm goats eat on a regular basis is free range grass and hay along with supplemental grains; out in the field that day it seemed the fallen leaves were the meal du jour along with my notepaper.

Read the full story, watch the video and check out the slideshow HERE.

Expect a winter opening of Ristorante Firenze in historic Reisterstown

It has been over a year since Jesse Issa’s  Tonino’s  restaurant closed after a 25 year run located where Reisterstown Road ( route 140) veers off west to Westminister and Hanover Road begins on historic Reisterstown’s Main Street byway. Tonino’s was Mediterranean cuisine, lots of pastas and pizza – with a heavy slant to Italian American.  Two brothers,  Brian and Larry Leonardi have taken over the location and if all bodes well for them, plan to open Ristorante Firenze, an “authentic Italian” restaurant at 2 Hanover Road.

The upscale casual Ristorante Firenze will offer a diverse lunch and dinner menu based on the regional Italian cuisine of Florence.  They promise a stylish bar/lounge where one can sink into comfortable armchairs facing a fireplace and of course, wide-screen television sets, the accoutrement du jour for any bar along with craft cocktails, a premium wine list and beers both draft and bottled. 

Carrying on the Italian theme one can expect custom lighting from Murano, Italy – known for their glass work, the warm tones that reflect Tuscany along with natural materials.  The 3,000 square foot restaurant which will feature 100 seat dining is undergoing both interior and exterior renovations with interior design by Rita St. Clair Associates.  Rear parking and entrance to Ristorante Firenze are also getting the Italian facelift.

“Our research shows that the northwest Baltimore County and Carroll County regions remain underserved by restaurants that are adaptable to support diverse occasions including business meetings, casual meals and special celebrations,” said Brian Leonardi. “Ristorante Firenze has been designed to fill this niche with a family-operated Tuscan dining experience utilizing recipes handed down for generations and reflective of our Little Italy roots.”  Those roots go as far back as the brothers being bus boys, servers and cooks in their uncle’s restaurant; Velleggia’s, then their own Casa Di Pasta eateries in Belvedere Square and Columbia.

Ristorante Firenze – 2 Hanover Road – Reisterstown, MD – follow their progress as they ready for opening at www.EatFirenze.com  Twitter @EatFirenze  Facebook

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.

Holiday inspired cooking classes at Donna’s

Winter Squash Risotto - Donna's

There are times we just need a little inspiration, a muse of sorts, to brighten the holiday table and entertaining. Chef Donna Crivello of Donna’s located at the Village of Cross Keys has put together two demonstration cooking classes that will do that for you.  How about a winter squash risotto instead of stuffing, cranberry granita instead of cranberry relish from the can or something different and inspiring to put on your table or take to a covered dished gathering. 

Acclaimed chef and restaurateur Donna Crivello will prepare delicious dishes, share the finished creations (accompanied by specially-selected wines) with class participants, and provide her original recipes during these Tuesday night classes at Donna’s in Cross Keys. Each class will be held from 6:00 p.m. to 8:00 p.m., and costs $50, which includes wine and tastes of each dish. Space is limited. Reservations can be made by phone at 410-532-7611 or by email at donnasalad@aol.com.

Tuesday, November 18
6:00 p.m. – 8:00 p.m.
Donna Crivello will prepare savory side-dishes to dress up a traditional Thanksgiving feast. Menu items include winter squash risotto, balsamic glazed Brussels sprouts, roasted root vegetables and cranberry granita. Wines selected to accompany a Turkey Day feast for family and friends will be served.

Tuesday, December 9
6:00 p.m. – 8:00 p.m.
Donna Crivello will help holiday hosts tackles the tricky task of preparing a menu and creating  seasonal cocktails for a holiday party. With her cooking class guests, Donna will prepare simple yet elegant appetizers, and will be joined by bartender Kristen Starks in introducing recipes for no-fuss, festive drinks.

Donna’s at Cross Keys, 5100 Falls Road, Baltimore, MD 21210 (410) 532 7611 www.donnas.com/crosskeys  Facebook @DonnaBmore 

For your kitchen: Homegrown Gourmet’s Savor Cube Trays

What to do with my garden bounty and CSA when there was too much to use all at once.  For a number of years I would make pesto with my excess basil and put it in ice cube trays. The ice cube trays needed to be wrapped very tightly with plastic wrap before putting them in the freezer to protect them from distributing and absorbing odors. Once frozen, I would pop the pesto cubes out and put them in a freezer bag for easy access during the winter months.  There were a couple problems with that, the discoloration of the ice cube tray and the lingering odor of the pesto.  When I receive information on Homegrown Gourmet’s Savor Cube Trays with an offer to test them out there was definitely a personal use for this product.

The advantages of the Savor Cube Trays are the sturdy, hard poly skeleton base with the attached lid to seal in the flavors and aromas while freezing, the dishwasher safe silicone cup inserts and what appeared to be easy removal of the frozen product. 

Check out the slideshow and 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.”

Bonefish Grill: Tuesday Tales of Lobster

Or should we say Bonefish Grill: Tuesday Tails of Lobster?  National seafood chain Bonefish Grill announced in an email to their VIP email clientele list their new promotion – Tuesday Tales of Lobster. Every Tuesday evening, for dinner, guests choose from a selection of dishes featuring lobster. Bonefish Grill brings a taste of New England to you.  The menu is as follows:

LOBSTER ROLL SLIDERS + FRIES $8.9
lobster chunks on a mini authentic New England roll

 COLD WATER LOBSTER TAIL $9.9
steamed + served with butter for dipping

 NEW!­ LOBSTER BLT $13.9
succulent lobster, crispy Applewood bacon, lettuce + tomato on brioche bread

 COLD WATER LOBSTER TAIL DINNER $14.9
steamed + served with your choice of a Bonefish house or Caesar salad + fresh side

STEAK TOPPED WITH LOBSTER THERMIDOR $17.9
6 oz. wood-grilled sirloin, sweet lobster, lump crab, a velvety sauce with a hint of sherry + garlic whipped potatoes (make it a filet $6)

One can enjoy a lite fare dinner with the new Bonefish Grill Lobster BLT or indulge in their steak topped with the Lobster Thermidor – either way, we’re talking lobster.

There is even a blackberry sangria press for $9.50 being featured that evening for your drinking pleasure. It is a signature sangria press which infuses fresh orange, lemon, lime and blackberries to create a perfect blend – it serves 1-2 guests and is always available by the glass for $5.50.

There are stipulations: Available for dine-in on Tuesdays only. Available after 4 pm. Not available during lunch. Menu subject to change based on availability. Prices and product availability may vary. Not available at all locations. Not available in Rhode Island. Must be 21 or older to consume alcoholic beverages.  Check your local Bonefish Grill for availability.

Bonefish Grill Tuesday Tales of Lobster Share the hashtag #TuesdayTales

Find your closest Bonefish Grill location and hours – Bonefish hours of operation vary at each location. 

Washington DC’s first EmporiYUM: Win a pair of VIP tickets

Back in April, Baltimore experienced the first ever EmporiYUM, a pop up marketplace featuring restaurants, local artisan food purveyors and celebrity chefs - it was a sellout crowd. EmporiYUM is back, with numerous purveyors of fine foods for your day-to-day table and your holiday entertaining on Saturday, November 15 from 11 am to 4 pm and Sunday, November 16^th from 11 am to 3 pm in Washington DC adjacent to Union Market.

As their website states, EmporiYUM is a way to introduce people with a passion for food to a curated selection of artisans both local and from around the country.  There will be food and beverages to sample as well as purchase from the many featured vendors. Who will be there? The organizers have done an amazing job of giving you an outstanding cross section of food purveyors like Milk – momofuku milk bar, Woodberry Kitchen, Luke’s Lobster, Mouth Party, Pho Wheels, Kinderhook, Neopol Smokery, Bread Furst, Chef Geoff’s, Kapnos, Cure, Ryleigh’s Oyster, Shake Shack and many more. 

Expect to see Bravo’s Top Chef alumni: Bryan Voltaggio, Mike Isabella and Paul Qui meandering amongst you.

EmporiYUM is offering two workshops, a new element to their marketplace:

11 a.m. Saturday, November 15^th Mast Brothers Chocolate Tasting at the nearby Dolcezza’s NE Factory 

11 a.m. Sunday, November 16^th  Chef Erik Bruner-Yang of Toki Underground and Maketto – Learn to make ramen from your home kitchen – seminar at the nearby Dolcezza’s NE Factory

If you like to get a jump on the crowds grab a VIP Ticket for $40 which gets you in the doors at 10 am, an hour earlier that general admission along with VIP Gift Bags, complimentary snacks and beverages. Children under 12 are free.

You can win a pair of VIP tickets for Sunday, November 16th simply by Tweeting a link to this story with the hashtag #EmporiYUMcomestoDC. The winner will be chosen on Sunday, October 26th. You will be asked for your email address so the ticket QR can be sent to you.  Enter as many times as you like, but be sure to link to this story with the above hashtag.   

General Admission Tickets are only $20 with access to EmporiYUM at 11 a.m., a complimentary tote, along with food and beverage samples from select vendors.  Children under 12 are free.

Emporiyum – Union Market – free parking – Washington, DC  www.emporiyum.com   Facebook ,Twitter and Instagram: @TheEmporiyum  Saturday, November 15^th and Sunday, November 16^th.  Purchase Tickets Now

It is not all black and white: Ware House 518 Restaurant is open

Ezra Tilaye decided to rebrand, rename and reformat his restaurant Crēme located on one of the America’s historical byways, Charles Street situated in Baltimore’s Mt. Vernon neighborhood. This section of Charles Street, in its day, was like New York’s Fifth Avenue. It was filled with boutiques and artisan shops like Potthast Brothers and Ware & Company, both furniture manufacturers. It was the history of the building that was Tilaye’s muse, to refresh the restaurant with an earlier industrial era look.

The location at 518 N. Charles Street was formerly the infamous Louie’s Bookstore & Café, Ixia Restaurant and then there was Tilaye’s Crēme Restaurant and Bar - now it is Ware House 518 Restaurant and Bar. The entire front façade is hand painted by artist Lyla Shlone with eye catching white images of food, drink, knives, and books encircling the restaurant logo which was designed by Posttypography.

Check out the slideshow and read the full story HERE.

March of Dimes Signature Chefs Auction and Gala: Save the date

So many worthy causes and how does one choose which ones to support? One of my picks is the March of Dimes of Central Maryland that helps moms have full-term pregnancies and researchs the problems that threaten the health of babies.

Every year the March of Dimes of Central Maryland serves up an evening of signature chefs’ cuisine tastings and an extensive auction, both silent and live. This year, the March of Dimes Signature Chefs Auction will be held Monday November 3^rd at 6 p.m. at the Baltimore Marriott Waterfront Hotel.Tickets are $150 with $100 of the value being tax deductible – tables of 10 can be purchased for reserved seating.

The A to Z list of the restaurants from Baldwin Station to the Wild Pea will be delighting your culinary taste buds on this special evening:

Baltimore Marriott Inner Harbor at Camden Yards

Baltimore Marriot Waterfront Hotel

Café Gia

Farmstead Grill

Fat Frankie’s Pizza

Fleet Street Kitchen

Grilled Cheese & Co

Innovative Gourmet

Kent Manor Inn

LaScala

LaCakerie

Maggiano’s

Matsuri

McFaul’s Ironhorse Tavern

Parfections

Renaissance Hotels

Royal Sonesta

Roy’s Restaurant

Rumor Mill

Saval Foods

Sotto Sopra

Stratford University

Sugar & Ice

Sullivan’s Steakhouse

Thames Street Oyster House

Waterfront Kitchen

       

Let me take my hat off to the Baltimore’s food community who are always staunch supporters, donating time and food to so many charities. 

The March of Dimes Foundation origin  started in the 1930’s as the National Foundation of Infantile Paralysis when polio was sweeping the globe.  It was vaudeville star Eddie Cantor who coined (excuse that pun) “March of Dimes” as a play on the then contemporary newsreel series “The March of Time” launching their annual fundraising event. They asked each child to donate a dime. As a child of the 50’s I remember collection cards with slots where we would add dimes and mail if off once full. Polio was very large threat during that time, as children we all received polio vaccinations. 

Eventually the “March of Dimes” became synonymous with the charity and back in 1976 changed its name to March of Dimes Birth Defects Foundation and in 2007 to the March of Dimes Foundation.

Hope you will join us on this special night; enjoy the food, buy at the auction and know you are helping more and more infants from ending up spending their early days at a NICU – Neonatal Intensive Care Unit

Signature Chefs Auction 2014 - Central Maryland

Monday, November 03, 2014
Time: 6:00 PM
Baltimore Marriott Waterfront Hotel 
700 Aliceanna Street
Baltimore, MD 21202 

What does the “O” stand for at The Valley Inn’s “O” Bar

With our Baltimore Orioles so close to the World Series after 27 years one might think that is what the “O” in The Valley Inn’s “O” Bar represents - it doesn't.  The Valley Inn “O” Bar is a great place to watch the Baltimore Orioles (the O’s) efforts to win the World Series: the atmosphere is clubby, intimate and offers delicacies of local, regional and national waterways.  

In reality the “O” stands for oysters in the recently renovated Valley Inn’s original bar space.  The circa 1922 Valley Inn locale was taken over by restaurant entrepreneur Ted Bauer in 2013, renovated and opened earlier this year.  It has been just the past month that the “O” Bar was opened to the public.

The late Ann Wilder, co-founder of Vanns Spices and former employer, loved coming to The Valley Inn for fried oysters, one of the restaurant’s specialties. When taking over The Valley Inn, Bauer, the original owner of the Mt. Washington Tavern and owner of The Oregon Grill, the restaurateur that he is, recognized that oysters should still have a featured place in The Valley Inn’s story.

Check out the slideshow and read the full story HERE.

Soon to open Ejji Ramen will be more than just ramen

If all goes according to plan, Ejji Ramen should be opening sometime this month in Belvedere Square Market  at the Ikan Sushi’s former spot.  I sat down with Oscar Lee, co-owner of Chocolatea Café and his uncle, Chef Ten Vong, partners in Ejji Ramen for insight as to what they will be serving when Ejji Ramen opens and their native Malaysian influences. 

Yes there will be ramen and assortment of noodle soups: curry laksa (Malaysian spicy noodle soup) and Vietnamese gluten-free pho offering long simmered broths like tonkotsu (pork). Vegetarians have choices with vegetarian miso and vegetable noodles. Patrons can expect the added bonus of Malaysian satays, sambals along with Japanese yakatori.

Malaysia’s populous is a majority of three ethnicities: Chinese, Malays and Indians whose influences can be found in their melting pot cuisine along with Thai, Indonesian and Portuguese. The pronounced flavor profiles in Malaysian food tend to be kaffir lime leaves, belecan -fermented shrimp paste, galangal and coconut.

At Ejji Ramen you can slurp your noodles at their bamboo counter or take your food out into the market to their communal tables.  Don’t forget to order a sake or beer to cool off your palate.  

Chef Ten Vong,  Malaysian  by birth, spent a good deal of his early culinary career here in Baltimore at Citronelle, Jennier’s and the Milton Inn and even had his own restaurant called Profusions almost 20 years ago.  Over that period of time chef has been in New York City heading up the kitchens at Yumcha, Yourasian,  Barmaché, Bread, and Meet.

Not sure about ramen, there are numerous choices, broths, toppings – let me direct you to Serious Eats Guide to Ramen Styles – you will be well informed.

Expect that social media will explode once Ejji Ramen opens so follow them on Twitter @EjjiRamen or on Facebook

Ejji Ramen – Belvedere Square Market – 529 E. Belvedere Avenue – Baltimore, MD  21212