Monday, September 15, 2014

Four Seasons Food Truck kicks off East Coast tour and is coming to Baltimore

Today Four Seasons Hotels and Resorts launches its second Food Truck tour, making stops in nine cities as it travels down the Eastern Seaboard of the US from Boston to Miami. In each destination, the local Four Seasons culinary team will play host on the truck, serving up exclusive menus and culinary experiences to the local community and hotel guests, ranging from intimate farm dinners to charity events in partnership with local universities. 

“After a great run down the West Coast last year, we are thrilled to kick off our East Coast tour,” said Guy Rigby, Vice President of Food and Beverage, Americas. “The food truck concept allows us to pair our commitment to innovation and quality with a dynamic setting that provides Four Seasons chefs an opportunity to share their creativity, craft and passion for food with the local community.” 

The truck will spend up to six days in each destination on the tour, making stops at key landmarks and attending events including Philadelphia’s LOVE Park, Piedmont Park Farmers Market in Atlanta and the Food Truck Roundup in Wynwood, Miami. In New York, the Food Truck will spend a day outside the iconic Kleinfeld Bridal giving away miniature wedding cakes. 

Street-food menus created by local Four Seasons chefs will vary from city to city, and dishes range from classic regional specialties to chefs’ innovative creations. Lobster Rolls headline the menu in Boston, while Pastrami Sliders in New York City celebrate the traditional deli sandwich. Farther south, Four Seasons Hotel Atlanta team will offer a variety of Southern-inspired summer favourites such as a Boiled P-Nuts, a Savannah Crab Cake Sandwich with Old Bay Remoulade, and Pumpkin Moon Pies. All items are priced at USD 10.00 and under.
Beyond providing diverse culinary experiences, the Food Truck is a charitable endeavour. A portion of Food Truck revenue from each participating hotel will be donated to a local charity in each market. Charitable causes include breast cancer awareness, foster care, education, and paediatric oncology research.   
The complete schedule of 2014 tour dates is as follows: 
  • September 15-20Boston, MA
  • September 22-27Philadelphia, PA
  • September 29 – October 4New York, NY
  • October 6-11Baltimore, MD
  • October 13-18Washington, DC
  • October 20-25Atlanta, GA
  • October 27-28Orlando, FL
  • October 30 – November 4Palm Beach, FL
  • November 6-11Miami, FL
In addition to the savory delights available on the road, participating hotels are spotlighting unique beverage creations from the following brands: Bacardi Superior Rum, BOMBAY SAPPHIRE® Gin, Cointreau Orange Liqueur, elit by Stolichnaya, The Macallan Scotch Whisky, Patrón Tequila, and Cambria Estate Winery Katherine’s Vineyard Chardonnay. Additional supporters of the tour include evian/Badoit Waters, Red Bull Energy Drinks, Coca-Cola, Caffè Umbria Artisan Coffee Roaster, Rishi Organic Teas, FeverTree Beverages, PSAV, OpenTable, and IHS.
Follow the Four Seasons Food Truck on Taste by Four Seasons showcasing highlights from the nine featured destinations and street food–inspired recipes from Four Seasons chefs. For an interactive tour map and other delicious details, visit Four Seasons Magazine or follow the hashtag #FSFoodTruck on Twitter and Instagram.  

Ambassador Dining Room restaurateurs open Ananda in Maple Lawn

Sensing that Howard County was long overdue for fine Indian cuisine, the visionaries behind Baltimore’s acclaimed Ambassador Dining Room decided to fill that void by building their dream restaurant.

After two years of planning, construction and fine tuning, Keir and Binda Singh’s brainchild has come to fruition with the opening of Ananda Restaurant in Maple Lawn (7421 Maple Lawn Blvd., Fulton, Md. 20759).

Ananda” means “bliss” in PaliSanskrit and other Indian languages, and the Singh brothers have set out to provide diners with “absolute happiness – through food, comfort and the feeling that you are at home, yet transported away to tranquility.”
“We aim not only to please your palate, but also to fill your soul,” said Binda, who oversees Ananda’s day-to-day operations, while Keir maintains operations at the Ambassador. 

Resembling a medieval castle from the outside, Ananda emulates royal Indian and British style on the inside.  Striking a balance between a neighborhood restaurant and special occasion destination, the Singh brothers designed it with Christopher Ameel Interiors and Voss Design Group as “an opulent, romantic and welcoming venue that is elegant, yet comfortable.”

While twice the size of the Ambassador at 8,000 square feet of space, Ananda is made to feel as warm and intimate. Similar design elements include the eight fireplaces, rich colors, wood paneling, wood moldings, vintage mirrors, stained glass windows and mixture of chairs, reminiscent of one’s home.

Each custom window was reclaimed from a mansion in Baltimore’s Bolton Hill community and restored by Artisan Glass Company in Hampden. The French doors that separate the rooms are nearly 100 years old and reclaimed from the Ambassador.  In fact, all the ornamental wood trim throughout the restaurant is reclaimed material.

Like the Ambassador, Ananda also features a charming year-round terrace with glass garage-style doors, relaxed seating, ceiling fans, lighted garlands and its own fireplaces for added ambience.
Distinguishing amenities are the customized, state-of-the-art kitchen that is located close to the tables, and the Polo Bar: a relaxing, lavish lounge where guests can enjoy small plates, wine and signature cocktails during “Bliss Hour” or later in the evening.

Additionally, the private Marigold Room can seat intimate dinners of six up to meetings of 40, while the private Maharaja Room can cater banquets for up to 150. The whole restaurant can be booked to accommodate 350 guests.

Having grown up tending the crops and livestock on a farm in India’s Punjab region, the brothers recognize that fresh ingredients are the foundation of incredible flavor. They continue to draw on their farming background when sourcing and preparing dishes.

Using traditional Indian methods of cooking, Ananda features herbs and vegetables grown on its private farm located within walking distance of the restaurant. The brothers also vow to keep the menu as sustainable as possible, with all natural ingredients and no Genetically Modified Organisms (GMOs).
“Our menu is refreshing and welcoming to anyone who is reluctant to try Indian food for the first time,” Binda said. “We put an emphasis on raw flavor by integrating lighter, healthier cooking techniques.”
From the naans and other breads, to the sauces, to the ice cream and seasonal tartseverything is made in house under the direction of a Punjabi chef with 17 years of restaurant experience.

In addition to seasonal specials, the menu features several signature dishes, such as:
  • Crab Malabar - Colossal lump crab, prepared in a manner of coastal India
  • Goa Fish - Whole pan fried, topped with a mixture of roasted garlic, tamarind and scallions
  • Bengan Khas - Baby eggplant layered with fresh tomato and topped with yogurt and mint. Served with garlic naan.

Hours & Contact Information
Ananda Restaurant is open for dinner Tuesday through Thursday and Sunday from 5 to 10 p.m., and Friday and Saturday from 5 to 11 p.m. Bliss Hour takes place Tuesday through Sunday from 4 to 6 p.m.  Lunch is served Tuesday through Saturday from 11:30 a.m. to 2:30 p.m.  Sunday Brunch/Lunch is served from 11 a.m. to 3 p.m.

There is ample complimentary on-site parking and take-out service is available.
For more information or to make a reservation, call 301.725.4800,  or visit or

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Sunday, September 14, 2014

The Fresh Market Goes Orange in September for No Kid Hungry

The Fresh Market is proud to continue its national partnership with Share Our Strength’s No Kid Hungry® campaign. This September, The Fresh Market will host its second annual Cupcakes for a Cause event to raise funds and awareness for No Kid Hungry, which is dedicated to ending childhood hunger in America by surrounding children with healthy food where they live, learn and play.

The Fresh Market will host its Cupcakes for a Cause campaign from September 12 through September 28. Shoppers can make a donation to No Kid Hungry by purchasing paper cupcakes at The Fresh Market’s checkout counters, with a minimum $1 donation, to show support for this important cause.

On Saturday, September 27 and Sunday, September 28, The Fresh Market stores nationwide will host a cupcake decorating event from 1:00 p.m. - 6:00 p.m. For a $3 donation, shoppers will be able to decorate and take home a delicious cupcake from the in-store bakery.  The Fresh Market will donate 100 percent of the money raised to No Kid Hungry, with a minimum guaranteed donation of $150,000, to support its efforts to connect children in need with nutritious food and teach their families how to cook healthy, affordable meals.

In addition to the Cupcakes for a Cause events, shoppers can purchase this year’s limited-edition No Kid Hungry reusable shopping bag, featuring the winning artwork from The Fresh Market’s 2014 Design Our Bag Challenge.  The specialty grocer will donate 50 percent of the retail price of each bag to No Kid Hungry, with a minimum donation of $150,000 in 2014. 

About Share Our Strength's No Kid Hungry® Campaign 

No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength's No Kid Hungry® campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. The No Kid Hungry campaign connects kids in need to effective nutrition programs like school breakfast and summer meals and teaches low-income families to cook healthy, affordable meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, public officials, nonprofits, business leaders and others providing innovative hunger solutions in their communities. Join us at

Friday, September 12, 2014

Baltimore Seafood Festival will feature a showcasing of local restaurants

B Scene Events & Promotions, LLC. & Smirnoff presents the Baltimore Seafood Festival, a new, family-friendly event showcasing local Baltimore restaurants. The Baltimore Seafood Festival will debut on Saturday, September 20 from 12:00pm to 6:00pm at the Canton Waterfront Park.

Experience Baltimore’s best seafood at the Baltimore Seafood Festival with offerings from: Aggio, Bond Street Social, Barcocina, Langermanns, Café Gia, Farmstead Grill, Heavy Seas Alehouse, Ryleigh’s Oyster, Captain James Landing, Jimmy’s Famous Seafood, Blue Agave, Stuggy’s, Lebanese Taverna, Roy’s, Atwater’s, The Nickel Taphouse, Dooby’s, Dylan’s Oyster Cellar, Pitango, and Flavor Cupcakery.

Baltimore Seafood Festival guests will enjoy live music by Strykers’ Posse and Super Bueno, Smirnoff Crush Bar, Peligroso Tequila Bar, Wine Bar, the Groupon Cooking Tent featuring cooking demos by Baltimore’s top chefs, oyster and crab cake eating contests, local artists, and a family zone with kid-friendly attractions. The event will also feature a VIP area as well as a Domino Sugar Crab Feast Tent, featuring private tables for groups with bushel of crabs, private bars and cocktail servers.

The Groupon Cooking Tent lineup includes: Scott Hines (Heavy Seas Alehouse), Bryan Voltaggio (Volt & Aggio), Joseph Cotton (National Aquarium), Jerry Pellegrino (Waterfront Kitchen), Tim Dyson (Dooby’s), Jessica Formicola  (food blogger, recipe developer and food critic for Savory Experiments and Baltimore Foodie), and Gian Franco (Café Gia). Guests will enjoy complimentary cooking demos from Bryan Voltaggio’s Squid Ink Pasta dish with blue crab, jalapeno, and Old Bay to the history of Eastern Shore cuisine with Tim Dyson.

“Baltimore loves all things seafood. Baltimore also loves all the wonderful local restaurants that truly make this city one of the best places for foodies to live or visit,” stated Beth Laverick, President of B Scene Events. “The Baltimore Seafood Festival will allow locals and visitors to sample signature seafood dishes in a fun, casual environment. My hope is that this event becomes a tradition in Baltimore for years to come.”

The Inaugural Baltimore Seafood Festival is sponsored by Smirnoff, Peligroso Tequila, Domino Sugar, Groupon, WTMD, Baltimore Fishbowl, and Chesapeake Beverage.

A portion of the proceeds will benefit the Downtown Baltimore Family Alliance, a local non-profit whose mission is to make downtown Baltimore a place where families can thrive.

The Baltimore Seafood Festival offers something for everyone and will take place rain or shine.

Saturday, September 20, 2014, 12pm-6pm

Canton Waterfront Park
3001 Boston Street Baltimore, MD 21224

Ticket packages starting at $29. Kids 10 and under are FREE!   A portion of the proceeds will benefit the Downtown Baltimore Family Alliance.

MORE INFO:         
For more information, please visit

Thursday, September 11, 2014

French Kitchen now offers Sunday Brunch

The Lord Baltimore Hotel announced today that brunch service will be offered on Sundays in the hotel’s signature restaurant, French Kitchen. Reservations can be made by calling 410-539-8400.

Brunch service will begin with fresh baked breads and pastries made on-site from Pastry Chef Donna Simmonds.

Starters on the menu, created by the hotel’s Executive Chef Michael Carstens, include:
  • Jambon et Melon ($10), house smoked ham du jour served with compressed melon, smoked pecans and a mint coulis;
  • Fruits de la Mer ($10), fresh shucked oysters on the half shell and a sweet Maine lobster claw served with a confit of garlic butter and a blackberry mignonette;
  • Salade Frisee aux Lardon ($9), frisee greens, black trumpet mushrooms, summer peas, soft egg and bacon jelly vinaigrette
  • Depuis de Jardin ($8), a local vegetable crudité served with a Maytag panna cotta, puree of cauliflower and a red wine jelly;
  • Soupe aux Oignons ($8), served with comte cheese on a toasted house baguette; and
  • Soup du Jour ($9)

Entrees featured on the brunch menu include:
  • Crepe du Jour ($14) and a Quiche du Jour ($13), both served with a salade printemps;
  • Saumon sur le Pain ($12), an arctic char gravlax BLT made with house made gravlax, tomato confit, garlic bacon crostini, butter lettuce, shallots and crème fraîche;
  • Porc et le Gruau ($14), maple and espelette glazed pork belly served with fine gruyère grits;
  • Français Toast de Brioche ($11), banana foster pan perdu, brioche, hazelnut crème anglaise, brown sugar caramel;
  • Oeufs Bénédicte ($18), crab cake benedict with succotash and peppadew hollandaise;
  • Poulet Gaufre ($15), fried chicken with a Meyer lemon waffle and a grilled peach jam;
  • Monsieur Baltimore ($14), farm fresh eggs cooked to order and served with breakfast potatoes and a choice of country sausage or pecan wood smoked bacon;
  • Salade Niçoise ($15), olive oil poached tuna, haricots vert, sauce gribiche, butter lettuce and pickled shallot; and
  • Steak Diane and Eggs ($17), New York Strip, brandy and tarragon cream, salt and chive pan-fried eggs and a buttermilk biscuit ($17).

Fresh juice and a choice of freshly brewed coffee or a selection of custom blended tea are included with brunch entrees.

Side dishes featured on the menu include duck fat breakfast potatoes ($5), seasonal berries with crème anglaise (market price), gruyère grits with fine herbs ($6),pecan wood bacon ($5) and country sausage ($5).

Desserts from Pastry Chef Donna Simmonds include Baked Alaska ($8), seasonal ice cream, lemon pound cake, flambéed kirsch and preserved fruit; Tarte Tatin ($9) house puff pastry, poached and braised pear served with mint raspberry gelato; and Tarte du Jour ($6).

Also available during brunch are Bloody Marys and Screwdrivers ($5) and bottomless champagne ($8).

About the Lord Baltimore Hotel
The Lord Baltimore Hotel is located at 20 W. Baltimore Street, Baltimore, MD, 21201 in the heart of downtown Baltimore and within walking distance to many local attractions. Towering over the Baltimore skyline at 23 stories, the hotel offers 440 new guest rooms and suites, more than 20,000 sq. ft. of meeting and event space and dining options including the French Kitchen, LB Tavern and LB Bakery.  Additionally, art plays a major role in the hotel design with more than 2,500 pieces of artwork displayed throughout the building. Further, the hotel’s signature gift shop is SideShow. Originally built in 1928, the hotel was purchased in 2013 and completely renovated by Rubell Hotels. The Lord Baltimore Hotel is a member of Historic Hotels of America, the official program of the National Trust for Historic Preservation, and is listed on the National Register of Historic Places. More information on the hotel can be found at

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Tuesday, September 09, 2014

Local MD restaurants compete in Best Bloody Mary contest

Vote for and share your favorite recipes for local Bloody Mary recipes. Then, on October 18, join Food Network celebrity chefs as they judge these unique recipes at the CHOPPED Best Bloody Mary Brunch perfected by ABSOLUT®. Past Chopped cheftestants will be serving up delicious and satisfying brunch dishes that will be worth waking up for, no matter how late you were out the night before! Once guests have had their fill of bloodies and brunch, they’ll be able to place their votes along with the CHOPPED judges for the Best Bloody Mary in America.

Some of the local Maryland contestants are:
  • AMY'S SMOKING VEGGIE BLOODY MARY by Amy Powlison (Mex Tequila Bar)
  • B-MORE BLOODY by Robert Cockey (Cockey's Fells Point)
  • MORNING MISTRESS by Brett Cameron Halsey (Backfin Blues Bar & Grill)
  • THE BLOODYMORE, MARYLAND. by Amanda Fewster (Magerk's Belair)
  • INFUSED BLOODY MARY by Stephen Keeper (Family Meal By Brian Voltaggio)
  • TEQUILA MARY by Kim Allende (Looneys Pub)
  • RACERS ITALIAN PIG by Robin Ferguson (Racers)
  • CONRAD'S BLOODY MARYLAND by Justin Henry (Conrad's)
  • RYLEIGHS BLOODY by Andreq Lang (Ryleighs Oyster)
  • BACON SALT RIMMED BLOODY MARIA by Dean Etheridge (Nacho Mamas)
  • JEB'S BIG ASS BLOODY by Jebry Simon (Nicks. Fish House)
  • BLOODY MARY by Chelsea Moron (The Rusty Scupper)

Click here to see all of Maryland's entires and find out more information here.

Eddie’s of Roland Park celebrates 70 years

Eddie’s of Roland Park, a Baltimore culinary landmark for three generations, will celebrate 70 years as Baltimore’s neighborhood grocer with an in-store Food Festival.  Designed to say thank you to customers old and new, the community is invited to visit Eddie’s on Saturday, October 18, from noon to 4 pm to enjoy in-store contests; product tastings; cooking demonstrations; a meet and greet with local vendors; kids activities; and more.

Eddie’s of Roland Park, Charles Street location
6213 North Charles Street
Baltimore, MD 21212

Saturday, October 18, 2014
Noon to 4 pm

About Eddie’s of Roland Park
Eddie’s of Roland Park is a third-generation, family-owned and operated gourmet supermarket located in Baltimore since 1944. Victor Cohen opened the first location in Roland Park to provide shoppers with the very finest products and customer service available. Today, Eddie’s has two locations, the original Roland Park store and a second location on North Charles Street. Eddie’s classically trained chefs, catering coordinators, personal shoppers and delivery service help make Eddie’s the premier gourmet grocer in the Baltimore area. Victor’s daughter, Nancy Cohen, and grandson, Michael Schaffer, continue the family tradition that he started. For more information about Eddie’s, visit, or call 410-377-8040.

Sunday, September 07, 2014

September Cake Decorating Classes at Charm City Cakes

Charm City Cakes in Baltimore, MD is rounding out the end of summertime and ushering students into fall with a variety of cake decorating classes inspired by some of this year’s trendiest designs.  Participants ages 14 and up can learn a variety of cake decorating techniques and hone their skills in classes led by the bakery’s veteran decorators. September kicks off with a dreamy “Endless Summer” surfer-inspired cake class. Due to popular demand, the Shabby Chic cupcake and Ombré Ruffle cake classes mark a return, and students can flex their decorating prowess in a class inspired by the sweet tooth Queen Marie Antoinette. 

Vegan and gluten-free cake options are also available, as well as private lessons, small group classes, bachelorette parties, team building, and gift certificates.


Saturday, September 13 at 11:00am

Veteran decorator Mary Smith hosts another session of the bakery’s popular cupcake decorating class.  Students will receive six iced cupcakes, and be instructed in working with fondant and forming roses to create a variety of shabby chic styles. This is the perfect opportunity to master one’s piping skills! $100 per participant.

Saturday, September 20 at 11:00am

“Let them eat cake!” In this class, students will create a regal rococo design, inspired by the French Queen Marie Antoinette.  Participants will learn to airbrush premade roses, make fleur de lis cutouts, and pipe gold detailing on a 6” iced cake.  It’s fit for a queen!  $150 per participant.


Ombré Ruffle

Saturday, September 27 at 11:00am

Ruffles and ombré are some of this season’s hottest cake decorating design trends, and now students will have the chance to replicate this hot look! Veteran decorator Mary Smith will teach participants decoration fundamentals, such as gumpaste preparation and ruffle application. Everyone will leave with a 6” fully-decorated cake, with the choice of teal, pink, yellow, or purple ombré.  $150 per participant.  

Charm City Cakes
2936 Remington Avenue
Baltimore, Maryland 21211

Reservations are required and space is limited, so please visit the site, call 410-235-9229, or email to reserve a spot. For those looking for a more personalized decorating experience, private classes are also available. Children under the age of 14 may be admitted with a guardian, please call for more details.

Charm City Cakes was founded in 2002 by Chef Duff Goldman, an innovative and boundary-pushing baker. The Baltimore based establishment’s popularity grew and Duff and staff were approached by the Food Network to star in Ace of Cakes. The show ran for ten seasons in six years and is still wildly popular not only in reruns, but in over 40 countries worldwide. The twice-nominated James Beard Foundation baker expanded the business in 2011 to Los Angeles, CA with Charm City Cakes West, as well as a DIY cake studio, Duff’s Cakemix.

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The Valley Inn Unveils Football Specials Every Sunday, Monday and Thursday

The Valley Inn, a historic restaurant and tavern located in Lutherville, Md., today announced its football season specials. Guests can now enjoy food and drink specials during all of the games Sunday, Monday and Thursday.  The Valley Inn features Sunday Ticket on all of its five screens in the bar area.

The football specials include:
  • Mondays: 1/2 priced Burgers; 10 Wings for $6; $2 Fireball Shots for every team’s touchdown; and “6 for 7” Bucket of Beers (choice of six 7oz. bottles of Bud Light, Coors Light, Miller High Life, Miller Lite or Corona Coronitas - $7)
  • Sundays and Thursdays: 10 Wings for $6; $2 Fireball Shots for every team’s touchdown; and “6 for 7” Bucket of Beers (choice of six 7oz. bottles of Bud Light, Coors Light, Miller High Life, Miller Lite or Corona Coronitas - $7)

About The Valley Inn:
The Valley Inn is a newly remodeled historic restaurant and tavern located in Lutherville, Md. Owned by Ted Bauer, the Owner and Operator of The Oregon Grille in Hunt Valley, Md., The Valley Inn is located at 10501 Falls Rd., Lutherville, MD 21093. For more information and reservations, please call 410-828-0002.

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Saturday, September 06, 2014

Dunkin' Donuts kicks off the NFL season with Ravens specials

Dunkin’ Donuts of the Greater Baltimore region has announced the return of its Baltimore Ravens-inspired products and special promotions to help fans display their Ravens’ purple – from breakfast through late-night.. Throughout the Ravens season, Dunkin’ Donuts is serving fans Ravens-themed donuts and hot and iced Coffee served in Ravens cups. Baltimore Ravens Box O’ Joe® packaging and Baltimore Ravens dozen and half-dozen donut box packaging will also be available in-store at participating Dunkin’ Donuts restaurants in the Greater Baltimore region.

Dunkin’ Donuts restaurants in the Greater Baltimore region will also feature two Ravens-inspired donuts – Ravens Nation Donut, a yeast shell filled with vanilla buttercreme, topped with chocolate dipping icing and purple sprinkles; and Poe’s Purple Donut, a yeast ring with purple dipping icing drizzled with black icing. 

The 2014-2015 season also celebrates the return of Dunkin’ Donuts’ “Ravens Win, You Win” mobile promotion, where guests can download the Dunkin’ Mobile® App and receive a free Medium Hot or Iced Coffee the day after the Ravens win. The offer is valid through the Dunkin’ Mobile® App only and at participating locations in the Greater Baltimore area during the Baltimore Ravens regular season.

“Dunkin’ Donuts is a proud partner of the Baltimore Ravens and we want to help our guests celebrate all things purple,” said Colleen Krygiel, Field Marketing Manager, Dunkin’ Brands. “The arrival of the Ravens-inspired donuts and packaging, as well as the return of the ‘Ravens Win, You Win’ mobile promotion will keep Ravens fans running on Dunkin’ throughout the 2014-2015 season.”

*I stopped by my nearest location yesterday on Taylor Ave. and they didn't have the donuts yet they said but they did have the new Pumpkin flavor.  So I will have to stop by again to grab my Purple Pride! 

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