Wine with dessert? Of course. Beer with dessert? What?

Actually, as craft beers take the country by storm, the seemingly odd matchup works quite well. Gourmets are finding that exquisite boutique chocolates and rich, gooey desserts mate perfectly well with dark, malty porters and pale, crisp ales.

Such creative pairings reflect a growing awareness of beer as an incredibly versatile drink with flavor complexities that rival—and, some would argue, surpass—those of wine.

By John Farlow, Anne Haddad, Joan Jacobson, Suzanne Loudermilk, Mary Maushard, Bianca Sienra

Summer is the season for getting personal with Mother Nature. Unfortunately, there are plenty of places we like to go that our wine can't. Because it's packaged in glass, wine is often banned from boats in the harbor, picnic baskets at outdoor concerts, and poolside cookouts. But relief is at hand as alternative packaging for wine continues to gain momentum. Producers are trying out everything from aluminum to PET (polyethylene terephthalate) plastic, mostly to cut down on shipping costs. (And as the price of fuel rises, more folks are getting out of glass.)

As you stroll along Frederick Road, you understand why there are banners proclaiming, "Rediscover Catonsville." New restaurants and shops are bringing a new energy to the place. One, in particular, caught our eye—Catonsville Gourmet Market & Fine Foods (829 Frederick Road, 410-788-0005). The restaurant is bistro style with white-cloth-covered tables, but we were drawn to the market area.

Sometimes, we take our Marylandness for granted. Steamed crabs, Natty Boh, Berger's Cookies, and duckpin bowling are just some examples of our unique heritage. And, oh, yes, snowballs, or sno-balls, depending on who's doing the spelling. You can't just drop into, say, Florida or Ohio and expect to see a snowball stand on every corner. But you can here, as surely as the O's play ball and fishing boats ply the Chesapeake in summertime. "That's the attraction," says Bob Ellrich, owner of three Friendly Snowball stands in Baltimore County with his wife, Tanga. "It's a short season.

Luca's Cafe (1230 E. Fort Ave., Locust Point, 443-708-5694) is the kind of place where you feel comfortable bringing a month-old baby or celebrating a big-number birthday. Or once the young-uns and oldsters vamoose, showing up with a special date or just yourself. You enter the bar area and can settle in there or head to a table in the downstairs or upstairs dining rooms. Handsome wood floors, paneling, and paintings by local artists add charm and cheer. Luca's pizzas are in a class by themselves—thin crusts, roasted toppings, clever interpretations.

With great anticipation, Scott Fritze, the young co-owner of Marvesta Shrimp Farms, pulled up to Woodberry Kitchen in his black Pathfinder with his first delivery—a large cooler full of Maryland's first home-grown shrimp, still alive and squirming.

The grueling days and sleepless nights of building a shrimp farm from scratch would be worth it if Spike Gjerde, chef/owner of Woodberry Kitchen, liked the product. After all, this is a chef who prizes fresh ingredients like a sommelier treasures fine wine.