A college student goes in search of local foods.
Sometimes, it takes an outsider to show us things about our own town. Dana M. Chang, 20, pictured, who hails from San Francisco, came to Baltimore to attend the Maryland Institute College of Art as a photography major.
Your sip tip of the month
Now you’ve done it. You’re truly stuffed at the end of your Thanksgiving feast. For relief, we suggest finishing it all off with a digestif to soothe your stomach. The category ranges from sweet and succulent to classically bittersweet, made by either centuries-old distillers or newly minted producers. Here are three that cover the spread.
13 Places To Get Your Coffee (and Wi-Fi) Fix
Baltimore Coffee and Tea
This certified organic roaster has a huge array of coffees and teas to please every palate. 9 W. Aylesbury Rd., Timonium, 410-561-1080.
You’ll find coffee and pastries in an eclectic and relaxing atmosphere. 1704 Aliceanna St., 410-342-7474.
With a side of country pride, this is how Mission BBQ is expanding its brand here and elsewhere.
It’s high noon along Ritchie Highway, and inside a brick building where the walls are lined with pictures, patches, and paraphernalia from World War II, Vietnam, and other conflicts, a group of soldiers stands beneath Old Glory singing “The Star-Spangled Banner.” The anthem, crooned daily as part of a midday ritual, is packed with power and passion. When it’s over, there’s thunderous applause and a round of whoops and cheers. An American Legion or VFW post perhaps? Guess again.
Three local food bloggers share recipes featured in our Holiday Entertaining spread in our November 2013 issue.
Dara Bunjon, Dining Dish, diningdish.net
Asian Cucumber Salad
Adapted from About.com video Thai Cucumber Salad
We found 30 places that sizzle for weekend brunch or everyday breakfast.
Remember when Mom used to say that breakfast is the most important meal of the day? She was right, of course, but we’re not sure she was talking about the eggs Benedict and mimosas we like to indulge in at weekend brunch or the decadent omelet and fancy latte we devour before hitting the office during the week. But sometimes, you just have to take a break from cold cereal and OJ at home. With that in mind, we went in search of the best places to nurture our appetites before tackling the day, including local coffee shops.
Restaurateur Irena Stein strives for an 'A' at her Hopkins cafes.
Clutching her iPad to her chest, Irena Stein stands in the midst of the spacious, gleaming, sunlight-filled room that, in less than a month, will morph into a natural-foods cafe in The Johns Hopkins University’s remodeled Mudd Hall, her third on the Homewood campus.
Reagan and Sara Warfield share meals—and a life—together.
Cocktail recipes from local mixologists.
Willie’s Revenge – Fleet Street Kitchen
WHAT YOU’LL NEED
3/4 oz. Gordon & MacPhail
Highland Park 8-year Scotch
3/4 oz. Bonal
3/4 oz. honey syrup (1:1 honey and water)
3/4 oz. lemon juice
1/4 oz. Kümmel
1 1/2 oz. Union 1895 Barley Weisseor other sour wheat beer
The Food Market
Crowds have been lining up ever since the Hampden restaurant opened last year to sample chef/co-owner Chad Gauss’s comfort-food menu. But perhaps his biggest stroke of genius was to offer brunch three days a week, Friday through Sunday. You can go traditional with a variety of Benedicts, several omelets, or steak and eggs. There are also twists on the familiar, like Heath Bar pancakes, lobster home fries, and a morning cobb salad. 1017 W. 36th Street, 410-366-0606 .
After losing the Jewish Times, publisher Andrew Buerger moves from print to probiotics.
Less than a year and half ago, Andrew Alter Buerger was the publisher of the weekly Baltimore Jewish Times—toiling away at the helm of a family newspaper business his great grandfather, David Alter, began when Woodrow Wilson was in the White House back in 1919. At its zenith in the late 1990s, this mini-media empire included Jewish publications in six different cities and the local lifestyle magazine, Baltimore Style.
Local chefs and food purveyors jump on the brining bandwagon.
Pickles are popping up all over the city as many area chefs and food purveyors turn out their own delicious versions. For Spike Gjerde of Woodberry Kitchen, pickling is a way of life. He pickles and preserves summer’s produce to provide local ingredients year-round at his restaurant. He even pickles broccoli stems, which many other restaurants toss in the trash, he says. When Clementine’s Winston Blick pickles at his restaurant, he thinks of his grandmother’s home cooking.
A recipe from the self-confessed pickle nerd Evan Tanner.
As the French would say,
It’s Time For Mise en Place
(putting in place)
Locally made frozen treats come in clever flavor combos.
What happens when two local lawyers get together and decide they want “to be outside dealing with happy people”? They come up with Pop Couture, a line of vegan frozen ice treats made from primarily seasonal, organic ingredients in a variety of flavors, including strawberry-basil lemonade, pineapple habañero, cucumber lime, and avocado. “We were inspired by cocktails, desserts, and teas we’ve had,” says Justin Daniel, who, like his business partner Pete Stine, continues to work as an attorney by day.
Another local chef's pickling recipe. Check out our feature on the pickling craze in our August 2013 issue.
Pickled Jerusalem Artichokes