I went to Peter’s Inn last night with a friend who just moved to Baltimore a few weeks ago. It’s a great place to introduce a new resident to Baltimore’s quirkiness and creative food offerings, all at the same time.

And I didn’t even realize how quirky until I went to the ladies room. But that was later in our meal. The Fells Point pub was packed, but we managed to snag a table next to the bar. The menu, as always, was inspired. Chef/co-owner Karin Tiffany never disappoints.

The seafood threesome—shrimp, scallops, and king crab—was beautifully plated and delicious, and the seared tuna melted in our mouths.

Before we ordered dessert, I headed to the ladies room, wedged next to the kitchen door. So far, so good. But once inside, I saw the scale. Yes, the kind you weigh yourself on. It’s bad enough to face one at home but during your meal!

Back at the table, I sadly passed on the Belgian chocolate pots de crème and Key lime tart. The French press coffee was a satisfying finish. But I'm sure the desserts were even better.

God help him. Really! Earlier this week, Father Leo Patalinghug was summoned to Mount St. Mary’s University in Emmittsburg for a taping by the Food Network. He didn’t know any details. Then, the celebrity chef star of "Throwdown with Bobby Flay" was standing next to him.

But, first, some background on Father Leo. This Baltimore priest is a foodie who developed a program, Grace Before Meals, which encourages families to have meals together to strengthen their relationships. It’s become a worldwide movement leading to a book, blog, and pilot for a TV show.

Father Leo, who was born in the Philippines and raised in Maryland, is also a member of the faculty at Mount St. Mary’s Seminary, where he directs the pastoral field education program for future priests.

The priest, who is as comfortable in a collar as an apron, developed his love for cooking while attending the seminary in Rome. He became friendly with several Italian restaurant owners and soon was learning their cooking secrets.

On his blog, Father Leo writes about his Bobby Flay challenge. He admits to saying, "O my Jesus," when he first saw the super chef. He also says that during the judging he even brought out his rosary. Let’s hope for the power of prayer.

Everyone is mum on the winner. The show is supposed to air sometime in August. I can’t wait to watch.

I just got a delivery of fresh herbs and am as thrilled as if it had been a dozen roses. They’re not from a secret admirer, though. They’re from Shenandoah Growers in Virginia, trying to woo me in a different way.

But the organic plants in little containers, called living culinary herbs, are beautiful and fragrant. The basil, Italian parsley, and mint are infusing my office with a wonderful scent and spurring me to think about what I’m going to cook for dinner tonight using them.

While the company doesn’t distribute to individual customers, it does deliver to grocery stores, gourmet shops, and restaurants. I’ve been told the herbs can be found at Whole Foods and Wegmans.

But it’s worth checking out Shenandoah’s website for recipes. The polenta with sautéed mushrooms and basil sounds especially delicious.

Harbor East is surely a dining destination with a number of upscale and casual spots within its expanding geographical boundaries. But there’s no pizza joint. Soon, there will be.

Bagby Pizza Co. is scheduled to open at the end of August in the old Bagby furniture building being redeveloped on Fleet Street. Blake Smith, who owns the new business with his dad, David Smith, describes the brick-oven pizza as gourmet, with one of the offerings to be a smoked-salmon-and-cream-cheese pie.

Blake, a Boys’ Latin alum who sampled such a pizza in Ireland, says it’s a great-tasting combo. The menu is still being finalized, he says. But customers can also expect to find pasta, sandwiches, and salads. A large (14 inch) cheese pizza will go for around $12-13. About opening a pizza shop, Blake says, "There’s a need for it, for sure."

"A Summer Evening at The Station" not only benefits the Mt. Washington Pediatric Hospital but allows guests to sample great cuisine from Casa Mia’s, Joey Chiu, Linwoods, Naron Candy, Stone Mill Bakery, Tark’s Grill, and other places. Wines from The Wine Merchant and Bacchus Imports will help wash it all down.

The event, which also features music, is from 6:30-9 p.m. June 14 at Green Spring Station in Lutherville. Tickets are $85. Call 410-578-5040.

No need to dress up. It’s patio attire.

E. Michael Reidt may not be a household name, but he certainly has a star-status pedigree—and he’s coming to Baltimore to head the kitchen at the new B&O American Brasserie, set to open in July.

A graduate of the elite Culinary Institute of America, he’s worked with such noted chefs as Patrick O’Connell at The Inn at Little Washington in Virginia, Todd English at Olives in Boston, and Suzanne Goin at Alloro in Boston (before she became famous for the award-winning Lucques in L.A.). Known for his French-Brazilian cuisine, chef Reidt (pronounced Reed) also launched his own restaurant in Santa Barbara, CA, and left his culinary mark in Miami among other places.

And for his efforts, he was named one of the country’s "Best New Chefs" in 2001 by Food & Wine magazine. He’s also appeared in "Ready, Set, Cook" on The Food Network.

Now, chef Reidt is going to offer a selection of small plates, charcuterie, cheeses, pizzas, and flat breads as well as a full a la carte menu inspired by the foods of Italy, France, and Spain (at least, that's what the restaurant's website says) at American Brasserie at the corner of Baltimore and Charles streets.

The new restaurant is the first Maryland location for the luxe Kimpton Hotels & Restaurants group (also opening the boutique Hotel Monaco here). The Beaux Arts architecture of the building, where the restaurant is to be located, will be juxtaposed against contemporary design elements.

Wow, Dorothy, I don’t think we’re in Baltimore anymore.

By Ellen Reich

Editor's Note: While Suzanne is recuperating from knee surgery, several In Good Taste readers have agreed to share their food thoughts and experiences.

I grew up in Baltimore to parents born and raised in the Bronx. While not "foodies" or whatever the term was at the time, they were mildly amused by some local culinary traditions.

I can sometimes still hear my father's voice at a deli: "Who wraps a hot dog in bologna?"

Or, when eating crabs: "These things look like insects. The first person to eat them must have been starving."

But, what astonished my father the most about only in Baltimore food was our summertime treat: People actually wait in line and pay money to eat crushed ice with colored sugar water?!?

My father really didn't understand the joys of the snowball. But I did.

In fact, I make it a habit --ok, maybe I feed a mild obsession--to check out ice-based desserts when I travel. The best are found in places where it's both the heat and the humidity. The snowball serves as the yardstick by which all other frozen H2O desserts are measured.

Outside of Charm City, the best use of ice in desserts is found in Malaysia and Singapore, in an amazing treat called chendol. And, one would be hard pressed to find a frozen concoction more amazing than halo halo, or "mix mix" from the Philippines (pictured left).

There are a dissertation's worth of differences between the snowball, chendol, and halo halo, from the texture of the ice to the toppings. As great as our snowballs are, I need to inform you that there are some serious challengers in the best ice dessert ever category from Southeast Asia. You have ice topped with brown sugar and lychees and corn and red beans and purple yams. Yes, these desserts are even more colorful than a half spearmint, half watermelon snowball. They are equally or more delicious. Egg custard flavor isn't even in the same league.

But, since I'm here, and it's almost summer, make mine a sky blue, with marshmallow, please.

Sorry, Dad.

Ellen Reich owns a small import business, Three Stone Steps, which allows her to travel to Asia at least yearly to work with small producer groups and eat iced-based desserts. Please don't even think of getting her started on differences between the crabs found in the Chesapeake and those from elsewhere.