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

Eat your beer: 2014 Taste of Guinness

In the spirit of Oktoberfest, the biggest beer month of the year, Irish Charities of Maryland will present its 11^th annual Taste of Guinness cook-off on Thursday, October 23 for a mere 6.21£ or in Yankee terms $10 which is payable at the door. 

To date, AnPoitin Stil, The James Joyce Irish Pub & Restaurant, Tír na nÓg Irish Bar & Grill, Galway Bay Irish Restaurant and Pub will be cooking up dishes featuring the hearty stout. The cook-off is open to all restaurants, not just limited to Irish pubs – reach out to Irish Charities if you wish to participate.

Along with a Judges’ winner there will be a People’s Choice winner. The "Judges' Choice" winner will have the opportunity to showcase the winning recipe during the Maryland Irish Festival.

Stomp your feet and sing along to Tommy’s Fault music, sample the chefs’ culinary creations and grab a brew or two or three at the cash bar.  

Join in the festivities at the F.O.P. Lodge #3 at 3920 Buena Vista Avenue, Baltimore, MD 21211.  The doors are open from 6 to 10 PM, judging from 6:15 PM to 8:30 PM and winners announced at 9 p.m.

You may also want to mark your social calendar for the 2014 Maryland Irish Festival  from November 7^th to November 9^th at Timonium Fairgrounds.

Learn to make ravioli for free at St. Leo's Church

St. Leo’s Church in Little Italy is looking for volunteers to make ravioli for their Spaghetti and Ravioli Dinner that will be held Sunday, November 2 at the church.  Show up at St. Leo’s School Hall on Saturdays October 11 and/or October 18 at 9 a.m. They will show you how to make ravioli and even feed you lunch.  If you are available to help all you have to do is just show up at the church.  As they say at St. Leo’s, “It’s a little work, a lotta of fun and a nice social event.”

 What a great way to get a sense of one of Baltimore’s oldest neighborhoods, meet new folks and share stories. Baltimore City was formed by the numerous ethnic neighborhoods when many of our great grandparents came to this country for a better life. 

  

So, come make the ravioli then plan to come to the Spaghetti and Ravioli Dinner on Sunday, November 2^nd.  The fundraiser which is held twice a year will be serving homemade ravioli, meatballs, salad, Italian bread, coffee. Cash bar, soda, dessert. Tickets are sold at the door to dine in (School Hall) Adults $12 Children $6 Carryout $12.50 available in the Church Hall on S. Exeter Street.

St. Leo's was built in 1881 and has since been the emotional and spiritual 'heart' of Baltimore’s Little Italy. They have ministries and societies such as Hands & Hearts, an outreach program that serves those in need; St. Leo's Seniors Group; Knights of Columbus; St. Anthony Society; Sodality of Our Lady, and others. The Pandola Learning Center an arm of their parish which offers Italian language classes and other Italian related cultural classes held in the former St. Leo's School.

St. Leo’s Catholic Church, Little Italy, 227 S. Exeter Street, Baltimore, MD 21202 (410) 675 7275 www.saintleocc.com. Follow on Facebook.  

Jif® Salted Caramel Flavored Hazelnut Spread: A demon in a jar

As you can see the jar of Jif^® Salted Caramel Flavored Hazelnut Spread in the photograph is not a full jar. In fact, half of it is gone which only took about 36 hours since opening it. Yes, it is Beelzebub in a jar, a demon food that I am unable to resist – I can’t eat just one spoonful.

The Jif^® people describe it as a delicious combination of creamy chocolate hazelnut and salty sweet caramel.  They suggest you spread this on fruit, crackers or toast but it never got beyond the spoon for me.  That spoonful in the snapshot was gone as soon I put down the camera.

The folks at Jif^® sent me a sample jar. Honestly it sat on my kitchen counter maybe a week or so but the other night I just needed something chocolaty.  Like I have done in the past with Nutella, I took a spoon to it.  In a blink of an eye, one quarter of the 13 ounce jar was gone.  Creamy, rich, and ooh, those little crunches of salt granules – it was my food addiction, my culinary heroin.

The suggested retail is around $3.49 but the Jif^® Salted Caramel Flavored Hazelnut Spread junkie I have become would pay $5, $10 or $25 – it is edible dope to me.  If I don’t get rid of it soon you will find me at some underpass, wearing rags and living in a cardboard box doing anything for a mere tablespoon of Jif^® Salted Caramel Flavored Hazelnut Spread.

I have no control, I can’t stop eating this. I’m going to throw the rest of the jar, lid off in the big trash – this will keep me from pulling a George Costanza of going back into the trash for food. If two tablespoons of the spread are 230 calories can you imagine I’ve eaten a week’s worth of calories in a day in a half?   

Limited engagement Four Seasons Food Truck East Coast tour: Next stop Baltimore

Worldwide luxury hotel and resorts Four Seasons is taking their food on the road, literally. The Four Seasons has a food truck that tours the country, featuring their chefs’ concept of street food and restaurant favorites. The current tour of the East Coast started September 15, 2014 and is due to arrive in Baltimore at the Four Seasons Hotel Baltimore this Monday, October 6^th through to Saturday, October 11^th and then continue their journey on to Washington, DC.

Both locals and Four Seasons guests will indulge in the culinary creations by Executive Chef Oliver Beckert of Four Seasons Hotel Baltimore, Executive Chef Zack Mills of Wit & Wisdom, and Pastry Chef Dyan Ng. “We’re excited to be a part of this roving national culinary campaign,” says Beckert. “Food is our passion, and we’re always seeking new and inspiring ways to provide memorable culinary experiences to our valued guests and friends in the community. We’re looking forward to sharing items from our menus that diners may not have tried yet, as well as signature items we’ve created just for the Food Truck.”

Watch the slideshow, the truck's schedule and full story HERE.

Big Anniversaries in Baltimore’s food community

The food industry is notoriously tough, restaurants come and go in a blink of an eye so when a restaurant celebrates 25 years in business that is a true accomplishment. What do you say to two local grocers who are celebrating respectively 70 and 100 years in business here in Baltimore?

Today, Chef Nancy Longo’s Pierpoint Restaurant is 25 years old.  Very early on, her commitment to raise awareness of what was going on in the seafood industry, her celebrity chef fundraisers to Save the Bay set the bar for the current up-and-coming chefs to achieve.  I’m sure there will be lots of celebrating tonight at her Fells Point restaurant.

Eddie’s of Roland Park will be celebrating 70 years as the neighborhood grocer.  Join them during their anniversary week, October 12 – 18 as they celebrate this monumental anniversary with special events and in-store promotions.  These include culinary demonstrations, a meet and greet with local vendors, free birthday cake, one-day sales throughout the week, in-store surprises and more.  The 70^th anniversary celebration will be capped by an in-store food festival at the Charles Street location on Saturday, October 18.

Since 1914 DiPasquale’s has been in the heart of Baltimore, offering up Italian specialties for its legion of patrons.  On October 12, 2014 DiPasquale’s will celebrate their 100^th anniversary (anniversario) from 1 to 6 p.m. at 3700 Gough Street.  A $10 donation to benefit the Luigi DiPasquale Scholarship Fund gets you into the party with food by DiPasquale, DiPinoteca, Fired Up Pizza and beverages provided by Bacchus Imports. There will be performances by Elio Scacco and Biagio Bucaro, games and you can even win a Vespa.

Congrats to all three for your continued success, constant support of the local community and being a part of what makes Baltimore great. 

Taylor Egg Timer you boil with your eggs

I was food curious when I received an email from the folks known for making timers, Taylor, about their egg shaped timer that goes right in the pot with your eggs. My interest was piqued, so I agreed to try it. I was mentioning this to a friend, a food blogger known for testing products. Her first response was so what until she learned the timer goes in the pot with the eggs - it piqued her interest as well.

Everyone has their method for cooking their eggs, hard boiling especially.  What works for me is I use large eggs, from the refrigerator and put them in the pot. I fill the pot with hot tap water. When the water comes to a boil I time it 12 minutes. I drain the pot of boiling water and let cold tap water run over the eggs. Without fail the eggs are perfect not undercooked or overcooked with a green rim around the yolks. 

There are many variations on how to boil an egg and have them peel easily. Older eggs tend peel easier. Most eggs you get at the grocery store have already been held at the farm for a period of time.  If you keep your eggs at room temperature then the cooking time reduces. If you are doing large numbers of eggs at one time, you would want to put them in an ice bath and then move them in the fridge - the longer the better. But I digress.

Watch the slideshow and read the full story HERE.