Monday, December 01, 2014

ORDERUP SUPPORTS #GIVINGTUESDAY WITH DONATIONS TO THE MARYLAND FOOD BANK

OrderUp, the most complete on-demand online and mobile food delivery marketplace, is supporting #GivingTuesday by donating $1 for each order placed in Baltimore to the Maryland Food Bank. From 5am on Tuesday, December 2 to 5am on Wednesday, December 3, OrderUp will also donate to local food banks in its markets across the US.


OrderUp’s donation in Baltimore will count toward Maryland Gives More’s statewide effort to make Maryland the “Most Generous State in America.” In 2013, Baltimore raised more than $5 million in one day, making it the second-largest #GivingTuesday fundraiser.


“It’s important to us to give back to the community, and we feel that the relationship between OrderUp and the Maryland Food Bank is a natural fit,” said Chris Jeffery, CEO and co-founder of OrderUp. “The OrderUp team is excited to donate a portion of proceeds on #GivingTuesday to those in need.”

 

Patrons can also donate directly to the Maryland Food Bank by going to www.mdfoodbank.org.


Tuesday, November 18, 2014

Introducing the c. 1740 Lounge at The Milton Inn

Brian Boston, Executive Chef/Proprietor of the historic Milton Inn, located in Northern Baltimore County is proud to introduce the new c. 1740 Lounge, featuring an expertly crafted menu of small plate offerings and an extensive wine list in a casual, welcoming atmosphere.
The Lounge is located on the first floor of The Milton Inn’s 274-year-old fieldstone building, considered one of the premiere country dining spots in the United States. It extends to an outdoor patio and The Hearth Room with seating for 100. The patio is enclosed and heated during the winter.
            “The c. 1740 Lounge has it’s own, individual personality and energy, says Chef Boston. We offer the same great food, ambience and service The Milton Inn is known for in a less formal setting. The plates may be small but the portions are substantial. Rather than offering individual starters and main courses, small plates are designed so you can order many, experiment and enjoy!” 
The menu offers 26 options including signature dishes such as Clams Casino, Oysters Rockefeller, Blackened Beef Tenderloin and Lobster, Bacon Mac and Cheese.  Courses begin at just $12 and wine pairings start at $4 for a 2-ounce pour and $7 for a 4-ounce pour. The menu is available Monday through Friday for lunch and seven days a week for dinner. 
The Milton Inn is the only restaurant in Baltimore County to receive the prestigious DiRoNA award- North America's highest restaurant award based on cuisine, service and atmosphere. Named 2011 Chef of the Year by The Restaurant Association of Maryland, Brian Boston's kitchen produces cuisine that has been described by the Zagat Survey as "top ranked Traditional American Cuisine" every year since 2002. The Inn's wine list is a perennial winner of the Wine Spectator "Award of Excellence."
Small Plates…Big Flavors!

Venison Short Loin: Pan seared Venison short loin with butternut squash grits, sauteed Brussels sprouts, baby carrots, king mushrooms with pepper, bacon and shallot, finished with Cumberland reduction chive puree 
Beef Tenderloin Tartare: With anchovy aioli, sriracha, capers, shallot, cornichons, quail egg yolk, smoked sea salt and toasted baguette

Clams Casino: Four fresh topnecks prepared in traditional manner with garlic butter, red peppers and bacon


*Thank you Randi Rom for the photos since I was unable to attend

Monday, November 17, 2014

OrderUp Expands to Federal Hill

OrderUp, an online and mobile ordering marketplace focused on delivering from all of the restaurants that customers actually want, today announced expansion of its delivery services to the Federal Hill and Locust Point neighborhoods of Baltimore City beginning Tuesday, November 4, 2014. With the expansion, OrderUp has added several new restaurants to its lineup, including: Blue Agave Restaurante y Tequileria, Sweet Caroline's, Our House, MaGerks Pub & Grill and Banditos Tacos & Tequila Bar.  

Changing expectations and evolving to meet the needs of consumers, OrderUp’s unique online and mobile marketplace provides easy access to all of the city’s best restaurants, including those that do not offer delivery. With the addition of these new restaurants, OrderUp offers delivery to Federal Hill, Locust Point, Mount Vernon, Canton, Fells Point, Harbor East and Johns Hopkins Hospital. 

We are excited to have Baltimore's own OrderUp delivering our tasty food to hungry Hons!” We are very optimistic that with OrderUp's neighborhood presence, our delivery business will grow dramatically,” said Blue Agave owner Brian Acquavella. “We are excited to have Baltimore's own OrderUp delivering our tasty food to hungry Hons!” 
"Baltimore has seen a 400% increase in new users year-over-year, and we expect that to greatly increase with the launch of Federal Hill, where there are excellent restaurants on every corner," said Chris Jeffery, CEO and co-founder of OrderUp. "Now residents in Federal Hill and Locust Point can have all of their favorites restaurants delivered to them and restaurant owners can reach more customers." 
OrderUp also expanded its team by bringing Nick Moore on as the Baltimore general manager, responsible for continuing to expand the market. Moore has worked with the company for years growing its West Lafayette, Indiana market into one of its largest as HungryBoiler.com.

Sunday, November 16, 2014

Winecream: Wine Ice Cream and they plan opening a storefront here in Baltimore

Yes you read that right is Wine Ice Cream - I may be in heaven!!!!  A great local business need your help to getting a storefront up and running in Baltimore.  Help them raise the money!!!

Winecream combines the best of two worlds: super-premium, naturally sourced gourmet ice cream and craft-made fruit wines. The results are delicious, boozy frozen desserts.

How it Works

Winecream is made in individual 6 ounce servings that are mixed and flash frozen to order. A customer first chooses her wine from a variety of house-made options including strawberry, mixed berry, pineapple, or peach. The wine then is mixed with our super-premium ice cream base, and the customer may choose additional mix-ins including all-natural fruit purees, sliced fruit, nuts, and candy or cookie pieces.  Once a delicious liquid concoction is mixed up, it's flash frozen using liquid nitrogen, a food-safe cryogenic liquid that's nearly -320 degrees Fahrenheit. The result is a customized frozen dessert that's approximately 10% ABV - the alcoholic equivalent of the average glass of wine.

What They Need

So far, they've only been selling the delicious product at local food and wine festivals throughout Maryland. They'd love to end the vagrancy of their existence and expand the availability of Winecream by opening a brick-and-mortar storefront in our beloved City. Specifically, they're targeting the Highlandtown neighborhood in Southeast Baltimore.

To reach their goal, they'll need at least $25,000 to cover startup costs for their new location, which will cover things like kitchen equipment, permitting/license fees, furniture and fixtures, and other miscellaneous expenses.


What You Get

In addition to their undying love and gratitude, as well as the satisfaction of knowing you are contributing to the renaissance of one of Baltimore’s most iconic Main Streets, donors to their campaign will receive some awesome perks. Plus, you'll be able to enjoy Winecream on a regular basis at our storefront instead of following us around from festival to festival - it's a win-win!
Want the awesome perks but running low on cash? They are now treating all referred contributions as if they were your own! Here's how it works: make an Indiegogo account (it's fast, easy and free!), then share our campaign via the social buttons located under our campaign video. All donations will be tracked automatically via Indiegogo (you can even check your progress by checking out your Indiegogo profile), and will be rewarded as if they were your own. So, if you share our link via the Indiegogo share buttons and ten of your friends donate $25 each, you are eligible for our $250 perk. Sharing is caring, people!!



Oregon Grille to Host Third Annual "No Jacket Night" November 26 and Serve Traditional Thanksgiving Dinner November 27

Kick off the holiday season in the heart of Maryland’s beautiful horse country. The Oregon Grille today announced its annual Thanksgiving offerings are back for 2014, including “No Jacket Night” on Thanksgiving Eve and traditional, delicious Thanksgiving menu offerings on Thanksgiving Day.

The Third Annual “No Jacket Night” on Wednesday, November 26, encourages male diners to leave the sports coat at home, customarily required in the dining room after 5 p.m., and enjoy a more casual atmosphere at the celebrated fine dining institution. Guests can order items from the full dinner menu, or enjoy a lighter fare menu before heading out for a night out on the town with friends this Thanksgiving Eve.

For those looking to stay out of the kitchen on Thanksgiving Day, yet still dine in a cozy setting with family and loved ones, The Oregon Grille will offer its famed Thanksgiving Day menu at $49 per person on Thursday, November 27 from 1 p.m. – 8 p.m.  Menu items include Butternut Squash Bisque or Beef Barley Soup, Fresh Roasted Turkey with Sausage Dressing, Whipped Potatoes, Yams, Baby Zucchini, Carrots Cranberry, and Pumpkin Cheesecake or Pecan Pie.  Please call 410-771-0505 for reservations.

About the Oregon Grille:
The Oregon Grille, founded in 1997 by restaurateur Ted Bauer, is an award-winning restaurant located in Hunt Valley, Md. known for its prime dry-aged steaks and fine grilled fare. The renovated 19th century stone farmhouse is nestled in the heart of Maryland’s horse country, and has four unique dining rooms, a granite bar, and a newly-renovated bluestone patio with outdoor seating. Guests can make reservations on OpenTable.com or by calling 410-771-0505. To stay informed of The Oregon Grille’s latest news, follow the restaurant on Twitter at @TheOregonGrille, on Facebook at facebook.com/OregonGrille, or visit the website: http://www.theoregongrille.com.

15th Annual Oyster Festival


Kooper’s Tavern and Sláinte Irish Pub & Restaurant welcome all oyster fans to the fifteenth edition of our oyster festival on Saturday, November 29th, 2014 from 11:00am to 6:00pm, presented by Flying Dog Brewing Co. and Absolut Vodka, in partnership and for the benefit of the Oyster Recovery Partnership. 

This year again, more than 20 different oysters from the East and West Coasts of the United States of America and Canada will be featured on the half shell, raw or grilled, starting at only a dollar per oyster. This year’s selection includes Choptank Sweets, MD, Chincoteague, VA, Mobjack Bay, VA, Belon, ME, Beau Soleil, NB, Blue Points, NY, Cape May Salts, NJ, Beaver Tail, Narragansett Bay, RI, Moonstones, RI, Quonset Point, MA, Wellfleet, MA, Tatamagouche Oysters, NS, Malpeque, PEI, Pickle Points, PEI, Raspberry Points, PEI, Canada Cups, PEI, etc. 

A representative from the Oyster Recovery Partnership (ORP) will join us to explain how they engage in numerous Chesapeake Bay-related recovery projects by conducting science-based “in-the-water” and “on-the-land” efforts, while conducting public outreach and education in their quest to protect our environment, our heritage, and our knowledge of the Chesapeake Bay, its marshes and rivers, and the life that it sustains. In 2013, Sláinte Irish Pub & Restaurant and Kooper’s Tavern finished respectively 1st and 2nd place of “Crush the Creek” Challenge and Sláinte was awarded Best Oyster Restoration Bar in Baltimore! 


For a perfect pairing, the bartending staff will be pouring some delicious hand-crafted cocktails and oyster stouts. Our chefs at Kooper’s Tavern and Sláinte Irish Pub and Restaurant will match the bartenders’ efforts and will be serving some great specials including a mouth-watering Oyster Burger, Fried Oyster Po’Boy and a collection of creative mignonettes and sauces for a perfect oyster tasting. The Kooper's Chowhound will be serving oyster specialties including traditional steamed oysters on the grill with housemade compound butters. 

Sunday, November 09, 2014

Rusty Scupper's Thanksgiving Feast

Want a break from the kitchen this Thanksgiving?  Let Rusty Scupper Restaurant and Bar take care of this year’s gathering. Rusty Scupper will host a Thanksgiving Day Feast on Thursday, November 27, between 12:00 and 6:00PM.

The menu will feature traditional Thanksgiving dishes such as carved roast turkey, carved honey-glazed ham, herb crusted roast prime rib of beef, and sausage and sage stuffing. Popular Turkey Day sides will be on hand, including mashed potatoes, pan gravy, candied sweet potatoes, macaroni and cheese, cranberry orange relish, and green beans amandine. 

Throwing in a Maryland seafood twist, Rusty Scupper will offer non-traditional menu dishes such as roasted salmon with crabmeat and a dill cream sauce, sautéed Prince Edward Island mussels with a white wine reduction, sauerkraut and sausage, oyster stuffing, and a raw bar with fresh oysters and spicy peel and eat shrimp. 

Assorted salads, cheeses, breads, and smoked seafood will also be available. And not to forget about everyone’s guilty pleasure, dessert, Rusty Scupper will have a holiday dessert display with all the classics—pumpkin pie, sweet potato pie, pecan pie, bread pudding, apple crumb pie, and much, much more.

The Thanksgiving Day Feast is $46.95 per adult and $23.95 for children under 10 years old. The price includes an all-you-can-eat buffet, apple cider, coffee, tea, soda and iced tea. Alcoholic beverages are not included. 

Reservations for the Thanksgiving Feast are required. For more information about spending Thanksgiving Day at Rusty Scupper and to reserve a table, visit www.rusty-scupper.com or call (410) 727-3678.

About the Rusty Scupper Restaurant and Bar
Rusty Scupper Restaurant and Bar is located on Baltimore’s Inner Harbor at the Inner Harbor Marina (402 Key Highway).  In 2012, the restaurant celebrated its 30th anniversary and features contemporary American seafood dishes and seasonal cuisine by Chef Mark Miranda. Lunch is available Monday through Saturday starting at 11:30 AM; dinner is served seven days a week; and a Live-Jazz brunch is on Sundays from 10:45 AM to 2:00 PM.  Happy Hour specials at the bar are offered Monday through Friday from 4:00 to 7:00 PM.  A complimentary shuttle service is available to guests within the city limits Monday through Saturday from 5:00 PM to close.  There are several private dining areas for groups of a variety of sizes.  For more information on the Rusty Scupper, call (410) 727-3678 or visit www.rusty-scupper.com.  The Rusty Scupper can also be found at www.facebook.com/RustyScupper.

Saturday, November 08, 2014

Local author release new cookbook feating Frank's Hot sauce, plus 2 recipes shared

Everything tastes better with Frank’s RedHot Cayenne Pepper Sauce says local Baltimore blogger and cookbook author Rachel Rapport. Her new cookbooksCooking with Frank’s RedHot Cayenne Pepper Sauce,” goes beyond drizzling it on pizza and wings to show the endless possibilities of this bestselling sauce.

With this book, you’ll wow your friends and family with Cinnamon Cayenne Buns, Atomic Wings, Spiced Party Mix, Smoky Hot Bacon Mac & Cheese, Zesty Cobb Salad, Tangy Pineapple Pulled Pork, and so much more! These dishes are perfect for game day parties, end-of-summer BBQs, and even brunch get-togethers.

This is the first and only cookbook exclusively dedicated (not officially sponsored) to hot, hot, hot recipes featuring Frank’s RedHot Cayenne Pepper Sauce.

"I loved exploring the versatility of hot sauce for this book,” explains author Rachel Rappaport, who is also an award-winning recipe developer and the food blogger behind CoconutandLime.com. “I already loved it on wings, but mixing it into ice cream and cinnamon rolls was an unexpected delight."

I personally love the versatility of the recipes in the cookbook - from breakfast, lunch, entries, side dishes and more!

Get ready to spice things up in ways you never thought possible. Try one if not both of these featured recipes from this HOT cookbook!

Ultimate Hot Baltimore Crab Dip


In Baltimore, crab is king! No party is complete without bubbling, cheesy crab dip, served with a side of crackers, chips, and sliced bread. This version kicks it up a notch with the addition of Frank’s® RedHot® Original Cayenne Pepper Sauce.

Makes about 18 servings
Ingredients:
  • 1 cup blue crab claw meat
  • 1 cup lump blue crab meat
  • 1 cup cream cheese, at room temperature
  • 3⁄4 cup sour cream
  • 1⁄4 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
  • 2 1⁄2 tablespoons mayonnaise

  • 1 1⁄2 tablespoons Chesapeake Bay seasoning
  • 1⁄2 tablespoon Worcestershire sauce

  • 1⁄4 teaspoon garlic powder

  • 1⁄4 teaspoon freshly ground black pepper
  • 1 shallot, minced
  • 3⁄4 cup shredded sharp Cheddar cheese

Directions:
  1. Preheat the oven to 350°F.
  2. In a medium bowl, stir together both crab meats, cream cheese, sour cream, Frank’s® RedHot® Original Cayenne Pepper Sauce, mayonnaise, Chesapeake Bay seasoning, Worcestershire sauce, garlic powder, black pepper, and shallot until smooth.
  3. Spread the mixture into an 8 x 8-inch baking dish.
  4. Sprinkle with the cheese in an even layer. Bake uncovered until the cheese is melted and the dip is warmed through, about 15 minutes. 
  5. Serve immediately with crackers, chips, bread, or Soft Pretzel Sticks.
credit:  Cookbook



Cinnamon Cayenne Buns with Frank’s® RedHot® Original
Cayenne Pepper Sauce Cream Cheese Frosting


Finally, the cinnamon bun for which the hot sauce lover has been waiting. I took a traditional cinnamon recipe, spiked it with cayenne pepper, and then made a decadent Frank’s® RedHot® Original Cayenne Pepper Sauce cream cheese frosting. It is as equally at home at breakfast as it is at dessert. Or as a midday snack!

Makes 9 buns

FOR DOUGH
  • 1⁄2 cup butter, cubed

  • 1 1⁄4 cups milk

  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1⁄2 cup firmly packed dark brown sugar
  • 1 egg, beaten

  • 1 teaspoon salt

  • 4 cups flour


FOR FILLING
  • 1⁄2 cup butter, at room temperature

  • 1 1⁄4 cups firmly packed dark brown sugar
  • 2 tablespoons cinnamon

  • 1⁄2 teaspoon ground cayenne pepper


FOR ICING
  • 6 tablespoons cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 1⁄2 cups confectioners’ sugar  
  • 1 teaspoon Frank’s® RedHot® Original Cayenne Pepper Sauce



TO MAKE THE DOUGH
1. In a small saucepan over medium heat, melt the butter. Allow to cool 5 minutes. Return to the heat and whisk in the milk. Milk burns easily, so be careful not to overheat it and burn it. Simmer until it reaches 100°F. Pour into a large bowl. Sprinkle with the yeast and sugar. Allow to sit 5 minutes.

2. Using an electric mixer with a dough hook, combine the dissolved yeast and the butter mixture on low. Slowly add the brown sugar, then the egg. Add the salt and 2 cups of flour on low, mixing until well incorporated. Slowly mix in the remaining 2 cups of flour. The mixture should become a slightly sticky but uniform dough at this time.

3. Scrape out the dough onto a floured countertop. Knead the dough until it doesn’t stick to your hands, adding small amounts of flour (up to 1⁄2 cup) as needed. Place in a large greased bowl. Cover with a damp cloth and let rise for about 45 minutes or until it doubles in size.

4. Remove the dough from the bowl and place on a floured counter. Using a floured rolling pin, roll out in a 12 by 24-inch rectangle. The dough should be about 1 inch thick. 


TO MAKE THE FILLING
1. In a small bowl, whisk the butter until smooth and fluffy. Using an icing spatula, spread the whipped butter over the dough. In small bowl, whisk together the brown sugar, cinnamon, and cayenne for the filling. Sprinkle evenly over the buttered dough. Roll the dough into a tight log. Cut into 1-inch-thick slices. Place in 2 ungreased 9-inch round cake pans, forming a circle with one roll in the middle. Allow to rise about 1⁄2 hour, until they are about level with the top of the cake pan.

2. Preheat the oven to 350°F.

3. Bake the rolls for 15–20 minutes, until fully cooked. Remove to a wire 
rack and cool 5 minutes in the pan, then invert onto a plate.

4. Whisk together the icing ingredients until smooth. Spread on slightly warm buns. Serve immediately.

credit:  Cookbook

Golden West Hosts Ham Week

GOLDEN WEST HOSTS HAM WEEK: Nov. 10 - Nov. 17

Golden West Cafe is excited to announce its first-ever HAM WEEK, featuring 8 days of chef specials, ham-inspired desserts, and drink pairings.

Golden West Specials Chef, Laura Hughes, will present curated Ham Week menus for both the weekdays and weekend, featuring a marriage of traditional ham offerings, along with southwestern-inspired dishes to satisfy any pork aficionado. 

A few of Ham Week’s offerings include Split Pea & Ham Soup, Ham & Roasted Corn Omelets, and our house-speciality, the Cuban Burrito. Desserts such as maple-bacon cupcakes will also be available, along with a variety of drink pairings.

The bar will also be celebrating Ham Week with special drinks such as Golden West’s own bacon infused vodka (limited availability during the weekend only), our long-standing cocktail favorite, the Bacon Bulleit, and (new!) Rogue’s Voodoo Doughnut Maple Bacon Ale.

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