As The Prime Rib at Maryland Live! Casino readies for a December opening, I had a chance to tour the new restaurant at Arundel Mills recently. It is a beautifully appointed space.

The bar area is huge with an L-shaped bar; the dining rooms are bright and open; and an outdoor courtyard with a retractable roof and an expansive gas fireplace is a destination unto itself.

The restaurant has many of the traditional touches of its counterparts in Baltimore, Philadelphia, and D.C.—black paneling, leopard carpet, leather seating, and even the Lucite piano. But there are contemporary touches that suit its casino location.

Executive chef Rudy Volpe, pictured in the Prime Rib's private dining room, oversees the steakhouse as well as Maryland Live's other eateries: Live! Buffet, Noodles, and Phillips Seafood. The other two restaurants at the casino—Bobby's Burger Palace and The Cheesecake Factory—are leased by the tenants.

The new Prime Rib's culinary management team is also in place now. And it's quite a lineup.

The head chef is Michael Meisel, who was chef de cuisine at Red Sage Restaurant at the Buffalo Thunder Resort & Casino in Santa Fe, NM; the sous chef is Doff Edwards, who worked at The Grille and Jackson 20 restaurants in Alexandria, VA; and the dining-room manager is Jean-Jacques Retourne, formerly of Michel Richard Citronelle in D.C.

A menu isn't available yet, but from the looks of a photo shoot taking place during my visit, the signature prime rib looks as good as ever.

Photo by me 

The milk used to make the ice cream at Prigel Family Creamery in Glen Arm doesn't have far to travel. In fact, the dairy cows, pictured, producing the milk are visible in the nearby pastures, grazing on grass and hay.

The doe-eyed animals are used to people's attention and stop their munching long enough to check out nosy visitors like me on this chilly day. The Jersey cows (there are some Holsteins) are part of Bellevale Farm, owned by Bobby Prigel, the fourth generation to farm the Baltimore County property, now certified organic.

The two-year-old creamery was built to help support the farm, he says. In addition to ice cream, it also sells various cuts of meats from the farm's Berkshire/Yorkshire pigs, pictured; soaps made from the cows' milk; and beautiful wood bowls crafted by Bobby's father.

Another product will be introduced soon—yogurt, also made from the farm's fresh milk. Health Department approval of the product is expected any day. I had an opportunity to sample the maple and honey yogurts. They were rich, creamy, and delicious.

Eventually, Bobby, who runs the farm with family members, hopes to make butter and cheese, too.

Chef/owner Winston Blick of Clementine in Hamilton was at the Creamery today to pick up Prigel milk for his restaurant and wooden cheese boards specially made by Bobby Sr. for his charcuterie.

He is a proponent of humanely raised animals. "We have a seven-year-old," he says, referring to his son Zeke with wife/restaurant co-owner Kristin Dadant. "We're interested in where our food comes from."

He sources as many local products as he can at his two restaurants (the other Clementine is at the Creative Alliance in Highlandtown) and the Green Onion Market in Hamilton.

"They're happy cows," he says, as the curious animals approach him in the field. "The milk tastes better."

Photos by me 

UPDATED PHOTO. Veterans Day will be a sweet affair at Mission BBQ. This Charm City Cakes creation, pictured, will be served today to veterans at Mission BBQ during a holiday commemoration at the Glen Burnie restaurant.

On Sunday, bakers and artists at Charm City Cakes were busy re-creating the Iwo Jima cake. The 2½ foot reproduction will serve at least 400 people, said Geof Manthorne, pictured, executive chef at the Remington bakery that was featured on Food Network’s Ace of Cakes.

The gang at Charm City Cakes started working on the cake on Friday and put the finishing touches on Monday before delivering the giant confection to Mission BBQ.

Mary Alice Yeskey, director of marketing at Charm City Cakes and owner Duff Goldman’s right-hand woman, was at the bakery, too, watching the proceedings.

“It’s very important for us to thank them for their service,” she said, as her colleague Geof wrapped the cake in fondant.

The base of the structure features three types of cake: chocolate espresso, chocolate peanut-butter cup, and brownie. It will be topped by the iconic figures, pictured in the process of being crafted, of U.S. Marines raising the U.S. flag at the Battle of Iwo Jima during World War II.

Steve Newton, who owns Mission BBQ with partner Bill Kraus and helped choose the cake’s flavors, explained the restaurant’s mission to honor those who serve our country. “Veterans Day is very important to us,” he said. “Who is more deserving than the veterans who fought for our freedoms?”

The public is invited to Mission BBQ on Monday from 11 a.m.-9 p.m. to celebrate the holiday. The festivities will kick into gear at noon with a live singing of the National Anthem.

Complimentary sandwiches and cake will be available to veterans.

Mission BBQ will open its second location on Friday, Nov. 16, in the Nottingham area of Perry Hall. To celebrate the expansion, the restaurant will donate all proceeds to the Wounded Warrior Project.

The restaurant is also committed to honoring local fireman, police officers, rescue units, as well as the military with fund-raisers and special events during the year.

And while its goals are admirable, Mission BBQ doesn’t shortchange its customers in the food department. It offers a menu of delicious All-American barbecue, featuring brisket, pulled pork, sliced turkey, ribs, and more, and signature sauces such as Memphis Belle, St. Louis Red, Texas Twang, and even Maryland Bay-B-Que. Sides like mac-n-cheese and green beans and bacon are made from scratch.

Go Monday and eat and honor our veterans. But, really, go to Mission BBQ any day.

Photos of the cake preparation by me; photo of the complete cake by planit

Local food trucks will join forces this Saturday, Nov. 10, from 1-5 p.m. in Towson for a special Hurricane Relief Gathering. It's a great time to help those who were affected by Hurricane Sandy and to also enjoy delicious food, drinks, and music.

The 12 trucks, scheduled to line up on Washington Avenue by the Courthouse, include Kooper's Chowhound Burger Wagon, Woody's Taco Island, Cruisin' Cafe, The Jolly Pig, Noodlerolla Food Truck, GrrChe: Gourmet Grilled Cheese Truck, icedgemsbaking, and Kommie Pig.

People are asked to bring first-aid supplies, clothing, diapers, wipes, general toiletries, charcoal, and grills to donate to those in need.

Hope to see you on Saturday. 

Celebrate the season of oysters in the courtyard at Union Mill (Union Avenue at Buena Vista) on Monday, Nov. 5, from 4:30-8:30 p.m., presented by Woodberry Kitchen.

The yummy spread includes Chesapeake Bay iced oysters on the half shell, grilled oysters on the half shell, oyster stew, a fish fry, and Flying Dog Brewery's Oyster Stout. There will be live music, too.

Tickets are $30 a person (food and beer included). For more information, call Woodberry Kitchen at 410-464-8000. 

The popular Lauraville restaurant The Chameleon is now called Maggie's Farm and has a new chef/co-owner, Andrew Weinzirl. I caught up with Andrew this afternoon to find out more about the change.

He told me that Chameleon's owner Jeff Smith is still involved financially in the new restaurant. But after 10 years of running Chameleon, Jeff turned over the reins to Andrew to focus on a new business called Maryland Farm-To-Table Produce.

Essentially, it's an online food hub, where chefs can go and order produce from area farms. The farmers then deliver the goods to Jeff, who gets it to the restaurants.

Jeff has always had a farm-to-table philosophy. And so does Andrew, who worked with Jeff a couple of years ago before heading to The Wine Market in Locust Point.

Another partner in Maggie's Farm is Matthew Weaver, who, as general manager, handles the front-of-the house operations. "Matt and I are running the ship here," Andrew said. "Our vision is to make it less stuffy."

The tablecloths have been removed, and the menu will have more affordable options, "so people can leave and not break the bank," Andrew said.

He and Matt took over in May and have slowly been making changes. A website should be up and running soon.

A grand opening is being planned in a couple of weeks, Andrew said. The restaurant will be open for dinner six days a week and for brunch on Sundays. It's still closed on Mondays, but that will change soon when the kitchen will offer a four-course, prix-fixe menu that day.

I was also glad to hear that Sarah Acconcia, formerly of 13.5% Wine Bar and Kettle Hill, will be the sous chef at Maggie's Farm.

With a lineup like Andrew, Matt, and Sarah, the restaurant has all the makings of success.

Photo by me 

Popular cookbook author/TV personality Ina Garten will now be signing copies of her new book Barefoot Contessa Foolproof: Recipes You Can Trust at noon on Thursday, Dec. 13, at the Williams-Sonoma store at the Village of Cross Keys.

The event was rescheduled due to Hurricane Sandy. Ina Garten was originally scheduled to be at the store on Nov. 1.

The book signing will be a great time to meet her in person and get a signed copy. She will only be signing copies of cookbooks that are purchased at Williams-Sonoma, according to a company announcement. Proof of purchase is required.