Fourth of July with a view: Wit & Wisdom

I don’t know about you but I’m not one to rush to be in throngs of people especially at Harborplace for firework displays on the water whether New Year’s Eve or the 4th of July. This 4th of July there is definitely a great alternative for not only adults but also kids to enjoy the fireworks in style at Wit & Wisdom at the Four Seasons Hotel. It has all the components I would want; really good food from Executive Chef Zack Mills of Wit & Wisdom and guest Chef Tim Dyson from Bluegrass,cocktails by mixologist Aaron Joseph, front row seat to the fireworks, numerous activities for the kids and the valet parking is inclusive.

Check out the full slideshow and read all the details HERE. 

 

The new hot thing in Sriracha

With the International Summer Fancy Food Show approaching I’m always excited to see what the food trends will be and one that is at its peak now is Sriracha, the Vietnamese/Thai red chili sauce named for the seaside town Si Racha along the Gulf of Thailand. Huy Fong Food’s Rooster labeled Sriracha is the most recognized made of ripe red jalapeno peppers, sugar, salt, garlic and vinegar which has garnished a cult following. The ubiquitous nature of Srirachi has it popping up in snack foods and sauces all over the place…some say ketchup is in trouble as remaining the number one condiment. How popular is it, well it even has its own 33 minute documentary film by Griffin Hammond.

So you ask, what is the new thing in Sriracha? It is the green Musashi Foods Midori Sriracha, a unique Japanese interpretation of the classic sauce using green serrano peppers taking the heat level a couple notches above the red Sriracha.

Read the full story HERE.

Successful pop-up dining club debuts in Baltimore

Dinner Lab, a two and a half year old supper club, has been offering dining events in multiple cities from San Francisco to New York, New Orleans to Chicago showcasing up-and-coming culinary talent in unique venues. Dinner Lab announced today they are opening up membership for their eleventh city, Baltimore. The chefs who create these multiple course pop-up dinners might just be the sous chef from a favorite local restaurant or it could be a commis from any one of New York City’s finest restaurants. Members are asked to critique their meals and those chefs receiving high scores end up taking their food on the road, a passport to a culinary tour de force in multiple Dinner Lab cities.

Learn more and watch the slideshow HERE.

Destination, Donation Dining: Langermann’s Red Devils Café

Now until September 30th you can enjoy demonically clever selections of drinks, small plates and even a dessert at Langermann’s in Canton and portions of the sale will go to The Red Devils. The Red Devils is a charity that provides support for families whose members are going through breast cancer and have financial and logistical needs: treatment transportation, meals, groceries, child care etc

The devilishly named small plate menu selections are diverse in flavor profiles, each with their own little notes of heat; Red Devil Shrimp, Meatballs ala Beelzabub, Roasted Pork Quesadilla, Bread and Butter Tuna Tower with Red Devil Pepper Jam and Hot & Spicy BBQ Ribs.  Check out the full slideshow and story HERE.

It's here: Baltimore Chef's Table cookbook

Baltimore Chef’s Table is here. Not since 1988 when Bonnie Rapoport and Mary Lou Baker co-authored Dining In – Baltimore Volume 2 their compendium of gourmet recipes from Baltimore’s finest restaurants has there been an extensive collection of Baltimore chefs’ recipes available for the home cook. Baltimore Chef’s Table is replete with color photographs of the completed dishes and background stories on the chefs and their restaurants. 

Enjoy making these amazing dishes at home; Café Gia’s Fettuccine Luca, Chazz’s signature meatball, Chef Chad Gauss’s Fried Chicken from the Food Market, the Women’s Exchange’s Charlotte Russe - read the complete story and check out the slideshow HERE.

New Asian restaurants at Maryland Live and Horseshoe Casinos

Luk Fu just had its official grand opening in Maryland Live Casino. The open spaced restaurant a step up from the casino floor with an open kitchen format offers up authentic flavors from South East Asia ranging in Dim Sum, Congee, Pho to wok fried and steamed noodles. The 80 seat restaurant including the kitchen bar shines brightly with the colors for luck, joy and prosperity of red and gold. The Chef de Cuisine Joseph Ku brings 30 years of culinary experience from 4 star hotels, restaurants and casino from his native Hong Kong and throughout the United States.

A large contingency of the Asian community were at Luk Fu at Maryland Live Casino to support and enjoy everything from the Char Sui Bao, Shiu Mai, Pad Thai, Chow Ho Fun as well as the ceremonial roasted pig. 

Horseshoe Casino Baltimore today announced that Ruby 8 Noodle and Sushi Bar will join the casino’s extensive lineup of restaurant concepts that will debut when the casino opens in August.  Featuring authentic Asian dishes in a contemporary environment just steps from the gaming floor, Ruby 8 will offer gourmet quality cuisine, made-to-order and served quickly.

Check out the complete story and slideshow HERE.

Maggiano’s Little Italy opens in Columbia, Maryland

The 3^rd Maggiano’s Little Italy for the state of Maryland is now open at the Columbia Mall.  The other two locations in the state are Annapolis and Chevy Chase. Flanked by the managing partners of the Columbia location and state delegates, Steve Provost, President of Maggiano’s, cut the pasta ribbon signifying the official opening of the restaurant. Customers and media alike filled the restaurant for lunch. 

Earlier, Maggiano’s did a friends and family dinners to get systems operational, made-to-order dishes flowing at a good pace and an opportunity to raise over $6,000 for Make A Wish Foundation on beverages ordered. Check out the entire story and the slideshow HERE.

Herb & Soul a culinary triple threat

Herb and Soul is a restaurant, a caterer and a farmers’ market vendor – you have three ways to dine on Chef David Thomas’s nutrition-rich edible goodies. Herb and Soul started out as a carry-out in the back of a convenience store in Baltimore County and in that same location the three partners have taken over the entire space. Chef David Thomas, Brandon Taylor and Yuri Chernov have created a local food-ways oriented restaurant offering casual table settings and alcoves with cozy seating groupings, ideal for the weekend musical entertainment.

The “soul” in the Herb and Soul not only reflects chef’s southern heritage, it reflects his passion for locally sourced, seasonally-ready food products on the plate. The new late spring, early summer menu being introduced in the coming weeks has a crab cake starter. Now Herb & Soul’s crab cake starter is “True” Maryland crab meat served with black-eyed pea and lima bean succotash with Sriracha cream sauce. One can drown one’s self in this dish - Check out the slideshow and full story HERE.