Wednesday, December 31, 2008

Wednesday Wacky Food Art

Wednesday, December 31, 2008



Tuesday, December 30, 2008

Da Kitchen

So we were spending the day at the Kamaole Beach 1 snorkeling and catching some rays. We had heard about Da Kitchen a lot online and thought it would a good time to check it out and get some lunch.

My husband and I both got the Big Braddah Combo (2 choices from the following: Teriyaki Chicken, Teriyaki Beef, Katsu or Kalua Pork) for $9.75 and it comes with two scoops rice and potato macaroni salad.

We both tried the Kalua Pork, which was outstanding. The meat was very moist and had a good salty taste to it. I never had such good shredded pork before. We both agree we could eat this everyday!

I also got the Teriyaki Chicken (Boneless chicken thighs marinated in teriyaki sauce and charbroiled). The chicken was moist and very flavorful. The meat had absorbed the nice caramelized coloring from the sauce. It had tasted like it had mean marinated for hours and not just placed on topped when cooked. It was delicious.

My Husband has the Teriyaki Beef (Thinly sliced sirloin marinated in teriyaki sauce and charbroiled). The meet was tender and just like the chicken very flavorful. It was then topped with sesame seeds.

This place has a typical local joint feel and was very busy with both locals and tourists. You placed your order at the counter and then wait for your number to be called. Since it is football bowl season the TV was blaring a football game with all eyes glued to the TV. I highly recommend you top in any of their locations and enjoy!

Da Kitchen Express
Rainbow Mall, Kihei
2439 S. Kihei Rd.
Kihei, HI 96753

Note on how Kalua Pork is cooked:

Kālua is a traditional Hawaiian cooking method that utilizes an imu, or underground oven. The word kālua literally means, "to cook in an underground oven" and also describes the flavor of food cooked in this manner - e.g. the kālua pig (Hawaiian puaʻa kālua), which is commonly served at luau, feasts.

Traditionally, extremely hot rocks were placed in a hole approximately 6' by 4' by 3' and the hole was lined with vegetation such as banana leaves. A salted pig was placed inside and covered with more banana leaves to preserve the heat and flavor. Then, it was covered with burlap and soil, and left to steam all day. Once removed from the imu, the pig was ready to be served.

The term kālua pork is frequently used to describe any pork shoulder butt which is rubbed with salt, wrapped in ti plant leaves, and slow smoked.

Da Kitchen on Urbanspoon

Tuesday Today in Food History

Tuesday, December 30, 2008

Today in food history:
  • National Bicarbonate of Soda Day
  • 1817 The first coffee is planted in Hawaii.
  • 1851 Asa Griggs Candler was born. In 1887, Asa Candler (1851-1929) a wholesale druggist, purchased the formula for Coca-Cola from John S. Pemberton an Atlanta pharmacist for $ 2,300. He sold the company in 1919 for $25 million.
  • 2003 The FDA banned the use of 'downer' cattle from the human food supply, due to ‘Mad Cow’ fears.

Monday, December 29, 2008

Vegetables, fruits and nuts of HI

Common vegetables, fruits and nuts of Hawaii:
    • Taro (Colocasia esculenta): A popular and ancient plant that has been harvested for at least 30,000 years by indigenous people in New Guinea. There are hundreds of varieties of taro, and the corm of the wetland variety makes the best poi, as well as taro starch or flour. The dry-land variety has a crispy texture and used for making taro chips. The smaller Japanese variety is used for stewed dishes.
    • Breadfruit (Artocarpus altilis)
    • Candle Nut (Aleurites moluccana) or Kukui: Roasted kernels traditionally used as candles; main ingrediet in the ancient Hawaiian condiment, 'inamona
    • Coconut (Cocos nucifera)
    • Polynesian Arrowroot (Tacca leontopetaloides) or pia plant: Primary thickener. Cooked arrowroot is mixed with papaya, banana, or pumpkin in baked deserts. Haupia, a Hawaiian coconut cream pudding, uses pia as a thickener.
    • Ki (also Ti) (Cordyline fruticosa): After distillation technique came to Hawaii, the root of the ti was turned into liquor called 'okolehao'
    • Winged Beans (Psophocarpus tetragonolobus)

Saturday, December 27, 2008

Aloha Mixed Plate

In the early days of the sugar plantations, lunch was a simple affair. Plantation workers gathered in the fields for their mid-day meal. The Japanese laborers would bring teriyaki beef with rice and pickled vegetables. Seated next to them might be their Filipino neighbors with the traditional dish adobo or perhaps a pork or chicken stew. The Koreans had their kalbi or marinated ribs and the Chinese a rice noodle and vegetable dish called chow fun. Hawaiians were known for their kalua pig, roasted in an underground oven called an imu. It wasn’t long before they began to share their foods with one another and the “mixed plate” was born.

Today in Hawaii there are many restaurants that serve a Hawaiian Mixed Plate or, as it is sometimes called, A Hawaiian Plate Lunch. You can have a choice of beef/chicken/pork entrees or you can have the salmon/fish. Each platter consists of portions of two entrees and always two scoops of rice or macaroni salad.

So far one of the places we have had this “mixed plate” is at Aloha Mixed Plate in Lahaina. Aloha Mixed Plate is located right on the waterfront and is all open air dining. It is your typical tropical dining experience and feel.

I had the Coconut Prawns served with Pineapple Chutney and he 2 scoops or rice and 1 scoop of macaroni salad ($9.95). The prawns were cooked well and had lots of crusted coconut. The rice was moist and filling. The macaroni salad however, was a bit bland and tasted mainly of mayo.

My husband had the Hawaiian Plate ($ 8.95)- Kalua Pork & Cabbage, Lomi Lomi Salmon, Poi, Macaroni Salad, Rice and Haupia. Kalua Pork is traditionally done in an ium or underground oven. Lomi Lomi Salmon is prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions. Poi s produced by mashing the cooked corm (taro) to a highly viscous fluid. Haupia is a coconut milk based desert that is considered a pudding but the consistency is more like a gelatin desert. His meal was all very delicious and the pork was very moist. It was also very filling.

This place is a nice place to go to relax and watch the ocean roll by.

1285 Front Street
Lahaina, HI 96761

Aloha Mixed Plate on Urbanspoon

Loco Moco

Loco Moco (loh-koo moh-koo) is Hawaii's original homemade fast food and can be found at just about any fast food joint, roadside diner, mom and pop restaurant or lunch wagon in the Islands. It is truly unique to Hawaii, and it is a comfort food, or "local grind," of the Hawaiian Islands.

Loco Moco is a mountainous meal consisting of a heap of white rice topped with a hamburger patty and a Sunnyside-up egg, and then smothered in gravy. This dish is popular for breakfast, lunch, or dinner and is a candidate for the Cholesterol Hall of Fame. As you eat, break the egg - then blend the burger, egg, rice, and gravy on your fork for each bite for a real taste of paradise.

There are many people who claim to have invented Loco Moco, but it is generally agreed that around 1949, either the Cafe 100 or the Lincoln Grill (both in Hilo, Hawaii) originated the first dish of Loco Moco. According to the story, the dish was created for teenagers who wanted something different from typical American sandwiches and less time-consuming than Asian food to eat for breakfast. The nickname of the first boy to eat this concoction was Loco ("crazy" in Portuguese and Hawaiian pidgin). Moco rhymed with loco and sounded great, so Loco Moco became the name of the dish.

Loco Moco Pictures, Images and Photos

Loco Moco Recipe

1/4 pound ground beef
1 egg
Hot prepared gravy
Hot pepper sauce
Tomato ketchup
Soy Sauce

Form the ground beef into a patty. In a frying pan over medium-high heat, cook patty until cooked to your liking; remove from heat and set aside.

Fry egg (sunny-side up or over easy) in the grease from the ground beef.

Assemble this dish by putting a bed of cooked rice in a large bowl, top with hamburger patty, fried egg, and 1 to 2 ladles of hot gravy. Add hot pepper sauce, ketchup, or soy sauce according to your preference.

Makes 1 serving for a very hungry person.

*I have had a couple questions about the gravy- your basic canned beef gravy would work or use the following:
  • 1 can good beef broth
  • flour for thickening
  • 1 tb butter
  • couple dashes of Worcestershire sauce
1. Pour a little broth into the same pan and incorporate the stuff in the pan, then pour in the rest of the broth.
2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
3. Turn down heat to a simmer.
4. Add couple dashes of worcestershire sauce.
5. In a seperate bowl, mix flour with some water.
6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
7. Turn off heat and mix in the butter until well blended.

Friday, December 26, 2008

Friday Food Lingo

Friday, December 26, 2008

Restaurant lingo:
  • Dupe- The ticket/information that gets submitted to the kitchen so the cooks can cook orders of food.
Diner lingo:
  • A blonde with sand: coffee with cream and sugar

Thursday, December 25, 2008

Hawaiian Christmas and New Years

Since I am spending a few days in Maui I thought I would share some Hawaiian Christmas facts.

In Hawaii, Christmas is celebrated aloha style. Santa wears a Hawaiian shirt, and the Christmas meal is often a luau instead of a formal indoor meal. They substitute Santa Claus’s sleigh and reindeers with an outrigger canoe and dolphins. s
anta shows up in Hawai'i in a bright red outrigger canoe, (a magic one of course) which carries him across the wide sea and right up onto the beach. Since Hawai'i only gets snow on top of the highest mountains (which are volcanoes!) on the Big Island and Maui, sleighs aren't much use and the reindeer get to take a little rest while deliveries are being made in the Islands.


The Hawaiian people did not celebrate Christmas prior to the arrival of Captain Cook in 1778. It was, however, the protestant missionaries from New England who first arrived in 1820 who first introduced Christmas to the Hawaiian people.

Key phrases that you may hear in Hawaii during the Christmas and New Year's Day holiday season.
  • Mele Kalikimaka - Merry Christmas. The words "Mele Kalikimaka" are a phonetic translation. When the missionaries and other Westerners first brought the custom of Christmas to the islands the Hawaiians had difficulty pronouncing Merry Christmas and turned it into words that rolled more easily off their tongues.

  • Hau'oli Makahiki Hou - Happy New Year. The western Christmas and New Year fell during this same time of the year that the Hawaiians traditionally honored the earth for giving them plenty to eat. This period of resting and feasting was called Makahiki (mah-kah-HEE- kee). It lasted for 4 months, and no wars or conflicts were allowed during this time. Because makahiki also means "year", the Hawaiian phrase for "Happy New Year" became "Hau'oli (happy) Makahiki (year) Hou (new)"(how-OH-lee mah-kah-hee-kee ho).

  • Mele Kalikimaka me ka Hau'oli Makahiki Hou - Merry Christmas and a Happy New Year.

  • Mahalo Nui Loa - Thank you very much. When you receive a nice gift or are treated to a special meal or beautiful song, you'll want to express your appreciation for the kindness.
Hawaiin Santa 1 Pictures, Images and Photos

Tuesday, December 23, 2008

Tuesday Today in Food History

Tuesday, December 23, 2008

Today in food history:
  • 1675 On December 23, 1675, Charles II of England, issued a proclamation suppressing Coffee Houses. The public response was so negative that he revoked it on January 8, 1676.
    A Proclamation for the Suppression of Coffee Houses.
    “Whereas it is most apparent that the multitude of Coffee Houses of late years set up and kept within this Kingdom...and the great resort of idle and disaffected persons to them, have produced very evil and dangerous effects; as well for that many tradesmen and others, do herein misspend much of their time, which might and probably would be employed in and about their Lawful Calling and Affairs; but also for that in shcu houses...divers, false, malitious, and scandalous reports are devised and spread abroad to the Defamation of His Majesty's Government, and to the disturbance of the Peace and Quiet of the Realm; his Majesty hath though it fit and necessary, that the said Coffee Houses be (for the Future) put down and suppressed...”

  • 1940 Jorma Kaukonen of the music group 'Hot Tuna' was born.

Monday, December 22, 2008

Say Good Bye and Hello

These local places have closed:
  • Jesse Wong's Hong Kong in Columbia closed Dec. 1

  • Brasserie Tatin in Homewood

Check out a new place:

Holiday "Knights" at Medieval Times Dinner and Tournament

Adults and Kids get in free!

 Buy any full paid admission to Medieval Times, and get a second admission of equal or lesser value free. May not be combined with other promotions or group discounts. Not valid on holidays or special shows. Some restrictions may apply.

Offer valid for shows through: 1/4/09        Limit 6 free admissions per reservation.


New Year's Eve Extravaganza
9:30 PM Showtime

 Admission includes:

  • Pre-show Hors D'oeurves
  • Admission to Museum of Torture
  • 2 hour tournament spectacular
  • Four-course medieval banquet
  • Party favors
  • Champagne Toast
  • Balloon drop at midnight
  • Dj & Dancing
  • Continental breakfast

 Adult $70.95                Child $35.95 (12 & Under)   (plus tax & gratuity)


Family Show
6:30 PM Showtime

 Admission includes:  4-course medieval feast and 2 hour tournament spectacular

 Adult $52.95                Child $39.95 (12 & Under)                  (plus tax and

7000 Arundel Mills Circle
Hanover, Maryland 21076


Amicci's Offers $10 Dinner Nights

Amicci's is offering special menu items listed below for $10 an entree on both Mondays and Tuesdays!!


$10 Dinner Nights at Amicci's are going strong!!!

Join the rest of their "Special E-Mail Customers" on Monday and Tuesday Nights for oustanding, money-saving menu options at Amicci's!" So join their email club to get these coupons.   Bring your friends!!


























Friday, December 19, 2008

Cazbar New Years Eve Celebration

Join them New Years Eve in their new 2nd Floor Club Room.  

Featuring a large assortment of hot and cold meze's, grilled kebaps, doner kebap, chefs choice slads and desserts.

Belly dancing shows at 10pm and Midnight
Complimentary valet parking and champagne.

$40 Per Guest
Reservations Required

The main floor dining room will be serving a regular menu.

A Different Kind of Delicious Daily

Baltimore Winter Restaurant Week
3-Course Lunches & Dinners
January 23 - February 1

Enjoy special three-course, prix-fixe dinners at some of the city's best restaurants.
Specified restaurants also feature three-course lunches.

Duration: January 23 - February 1, 2009
Pricing: $30.09 dinners and $20.09 lunches; prices are per person and do not include beverage, tax or gratuity has where to go listed here.

The Baltimore Restaurant Week website is up and running now!  There are also numerous Restaurant Week Event Specials.

New Years Eve and Open Table makes getting a spot at one of your favorite restaurants as easy as 3...2...1

Check out  the link they offer to help you out find where to go:   New Year's Eve Menu Details

Friday Food Lingo

Friday, December 19, 2008

Restaurant lingo:
  • Double/Triple Sat - when more than one table is seated in a particular station at a particular time.
Diner lingo:
  • Black and white: chocolate soda with vanilla ice cream

Wednesday, December 17, 2008

3rd Annual Naughty or Nice Christmas Party!

Have you been Naughty or Nice this year? Don't worry, they won't judge. Mex wants to celebrate and throw a Naughty Christmas Party this Friday, December 19th. $2 Smirnoff Jello shots and they are giving away $500 in CASH and prizes for sexiest holiday attire & ladies candy cane contest! Get there early and enjoy Happy Hour drink specials, contact Dayna to win a FREE Happy Hour Party at

New Years Day Jazz Brunch at Georgia Brown's

Ring in the New Year with Georgia Brown's in Washington D.C. (950 15th St.)! Join them for a lavish brunch buffet, sumptuous entrees and desserts, and fabulous live Jazz!

Thursday, January 1st, 2009
10:00am - 2:30pm

$21.95 - children 12 and under
(beverages not included)

Call for reservations: 202.333.6353 or make them online using Open Table

Edgar Allan Poe Dinners

January 25
Seated Dinner: 1:00 pm to 4:00 pm, $30 plus tax and gratuity
Wine Dinner: 6:00 pm to 9:00 pm, $50 plus tax and gratuity
Reservations Required
grill In honor of the birth of Edgar Allan Poe (January 19), and due to popular demand, we are again offering our five course Poe themed dinner.  We are offering two dinner times this month.  The first is our Poe dinner without wine, yet we will be offering a cash bar for those who do wish to partake.  The second is the Poe wine dinner, where each course is paired with a wine.
For both shows, between courses, there will be readings of some of Edgar Allan Poe's works, including "The Cask of Amontillado." 
View menu here.
Get tickets here: 1 pm show,  6 pm show

New Years Eve at AIDA Bistro

Celebrate New Years Eve at AIDA Bistro with their Best of 2008 Menu on two nights, Tuesday, December 30 from 5pm to 10pm & Wednesday, New Years Eve, December 31, 2008 from 5:00pm to 1:00am with Live Jazz on Wednesday Evening from 9pm to 1am to bring in the New Year.
Choose from a three or four course menu for $49 or $59 per person with special wine flights. They are featuring some great Pinot Noirs by the glass and bottle that evening!  Contact Joe at 410-953-0500 to make reservations.

Christmas at AIDA Bistro

Join them on Christmas Eve to celebrate their 6th Annual Feast of the Seven Fish on Tuesday, December 23rd and on Christmas Eve, December 24th.  They are almost booked on the 24th with a few slots still open, with better availability on Tuesday Evening the 23rd. Please call soon to make your reservations.

For people who grew up with this tradition, it is a unique opportunity to share once again in this rare celebration with your family & friends.
You can make reservations now on-line . Book early because they are busy on both nights!

Live Music at the Market

Enjoy live holiday music while shopping for your holiday meals at Lexington Market throughout December. Performances by local school groups, and bands such as the Junkyard Saints. For details, visit

New Year's Party at Portside Tavern

The big night is right around the corner.  Tickets will go on sale this Thursday and can be purchased at the Portside Tavern. ECONOMY FRIENDLY pricing! For the low, low price of just 80 bucks this is what is included:

-Open bar on all beer, house wines, rail and call liquors/shots/shooters
-Full food buffet
-Champagne toast at Midnight
-DJ and Dancing all night

Doors open at 8pm and will go til 3am (last call at 2:30am) CASH OR CHECK ONLY (checks made out to Portside Tavern)

Tuesday, December 16, 2008

Baltimore Winter Restaurant Week

Save the Date: Baltimore Winter Restaurant Week

Mark your calendars now for Winter Restaurant Week, January 23-February 1, 2009. Details to come soon.

Supported by:


Port Wine Tasting

Port Wine Tasting- Elkridge Furnace Inn
January 16
6:30 pm to 8:00 pm
$29 inclusive of service and tax, reservations recommended
Join Executive Chef Daniel Wecker as they sample seven port wines along with a sampling of light hors d'oeuvres. A special prix fixe dinner will be available following the tasting for guests who wish to stay. Dinner is $30.00 per person plus service and tax, and includes a choice of soup or house salad, choice of any entree from the printed menu and a glass of your favorite wine from the tasting. 
Purchase your ticket here.

New Years Eve at Elkridge Furnace Inn

New Year's Eve
December 31, 2008 
New Years Eve
Close 2008 in style and join them for a special prix fixe menu.  Choose from three, four or five courses for $70, $75, and $80 respectively.  Theywill also be offering a four course meal with Chef paired wines for $100, and with each course you will receive a 3 oz pour. 

Finally, for something very private and romantic, we are offering "Top of the Inn" seatings.  Here, at the top of our historic manor home, each couple dines in a private room with a special menu that concludes with crepes prepared table side by Executive Chef Daniel Wecker.  This six course meal is $175 per person, tax and gratuity included or $250 per person with Chef paired wines.
View both menus here.

$25 Gift Certificates For Only $2

Save 80% - $25 Gift Certificates For Only $2

Enter discount code:  SANTA

9 Shopping Days Left!

New Years Eve at James Joyce

Special 3-course Menu
Complimentary Midnight Champagne Toast
Live Music

Soup or Salad
Tomato Shrimp Bisque

Thick creamy soup made with fresh shrimp. 

Boston Lettuce  Pomegranate Salad

 Boston Lettuce with pomegranates, feta cheese, and candied almonds. 

Tossed in a Honey Dijon dressing.


New Braised Lamb Shank

Served over roasted garlic mashed potatoes with a Red Wine Reduction. 

 Sauteed Filet of Seabass

Served with new potatoes, sauteed leeks, with a tomato butter infusion.

 Pan Seared Scallop Skewers

Served over a bed of risotto and finished with a saffron butter sauce.

 Filet Mignon

Served over a bed of Mashed Potatoes and finished with a Bordelaise sauce. 



 Vanilla Creme Brulee

Served with fresh fruit. 

 Rustic Apple Galette

A flaky French pastry, with layers of fresh apples and raisins, served A la Mode. 



(Plus Tax & Tip)


Tuesday Today in Food History

Tuesday, December 16, 2008

Today in food history:
  • National Chocolate Covered Anything Day
  • Eat What You Want Day
  • 1863 Gerard Adriaan Heineken bought the Amsterdam brewery, 'The Haystack', which dated back to 1592. This was the beginning of Heineken beer.
  • 1884 William Fruen of Minneapolis, Minnesota patented an automatic liquid vending machine.
  • 1980 Harland Sanders died at Shelbyville, Kentucky. Founder of Kentucky Fried Chicken fast food restaurant chain.
  • 2004 Country Music singer Willie Nelson opened his own restaurant, the Texas Roadhouse Grill, in Austin, Texas.

Monday, December 15, 2008

Cheese Fondue With Pesto

More for my love of fondue....

Cheese Fondue With Pesto
¾ cup (3 ounces) finely shredded fontina cheese, at room temperature
¾ cup (3 ounces) finely shredded Swiss cheese, at room temperature
½ cup (1 ounce) finely shredded Romano cheese, at room temperature
1 tablespoon all-purpose flour
1 clove garlic, halved
½ cup dry white wine
1 tablespoon Kirsch
2 tablespoons prepared basil pesto
Bite-size chunks of French bread or breadsticks and vegetables, such as blanched broccoli florets, blanched cauliflower florets, and cherry tomatoes for dipping

Toss together the three cheeses and the flour in a medium bowl.

Rub the garlic on the bottom and sides of a 1 ½-quart nonstick saucepan. Add the wine; warm over medium heat just until small bubbles rise to the surface. Reduce the heat to low; add the cheese about ½ cup at a time, stirring constantly; make certain each addition melts before adding more. Stir in the Kirsch.

Transfer the mixture to a small earthenware fondue dish; keep warm over low heat. Spoon the pesto in a spiral pattern on top of the cheese mixture.

Serve with bowls or platters of the foods for dipping.

Fiore Wine Customer Appreciation Weekend

Join them  Dec 20-21 for "Customer Appreciation Weekend" sales. 21% off all 12 bottle  case purchases solid and mixed. Browse gift items and enjoy,complimentary light refreshments including Ms. Rose's Italian Christmas cookies.

National Regifting Day

I got a very interesting email today from Bonefish Grill talking about National Regifting Day which is on December 18.  Bonefish Grill is advertising that when you spend $100  on gift cards you get a free $20  bonus gift card for yourself or to regift (something given to someone and then re-given to another person without use). 

I was reading about how typically the third Thursday of December it is the most common day for a holiday office party- and ironicly mine is this weekend at Olive & Sesame II in Towson.  Another intresting fact was that 4 in 10 regifters (41%) target coworkers as the recipients of their regifts.

Friday, December 12, 2008

Christmas Open House

Christmas Open House at Extreme Makeover Winner!

Enjoy hors d'oeuvres and dessert tonight from 5-8PM and Saturday & Sunday from 2-8PM at the home featured on Extreme Makeover: Home Edition. This non-profit organization provides horseback riding therapy for people that are physically or emotionally challenged. Visit for ticket info and directions.

Holiday Charity Drive

Meli Patisserie & Bistro in Fells Point is having its first annual Holiday Charity Drive sponsoring the Maryland Food Bank and Toys For Tots.

Through December 24, all diners who arrive with a donation of non-perishable food items for the Md. Food Bank or a new toy or article of childrens clothing for Toys for Tots will receive a $25 Gift Certificate to Meli. Your food/toy donation will become part of the holiday display and then distributed to the charities.

Holiday Bull Roast & Concert

WPOC Holiday Bull Roast & Concert
Saturday, December 14, 2008
12pm -5pm

La Fountaine Bleu
Glen Burnie, MD
$16.50 + 1 non pershable canned food item

For $16.50 you get all you can eat, with beverages included. Plus acoustic sets from Randy Houser and Sarah Buxton
, 2 of Country music's hottest new stars!!!!

It's a very economical deal and it benefits The Maryland Food Bank. To get your tickets call 410 760 4115

Friday Food Lingo

Friday, December 12, 2008

Restaurant lingo:

  • Double - Two shifts in a row. "I'm exhausted, I just pulled a double."
Diner lingo:
  • Birdseed: breakfast

Thursday, December 11, 2008

Morton's 30th Anniversary Menu

Morton’s in Baltimore and Annapolis Offer a Special Four-Course “30th Anniversary Menu” through December 28, for $49.50 per person, with an Optional Wine Component for an additional $39 per bottle.

This special four-course 30th Anniversary Menu” is also available to all Morton’s guests at both the Baltimore, as well as the Annapolis (100 Westgate Circle in the Westin Annapolis at Park Place), locations for $49.50 per person through Sunday, December 28.  A wine component, consisting of “A” by Acacia Pinot Noir, Kenwood Sauvignon Blanc, or Chandon Rose Sparkling Wine, is available for an additional $39 per bottle. 

The "30th Anniversary Menu" consists of a single-cut filet; choice of Morton’s jumbo lump crab cake, shrimp Alexander, or broiled sea scallops; choice of Caesar salad or Morton’s salad with blue cheese dressing, chopped egg and anchovies; choice of one side dish; and choice of Morton’s Legendary Hot Chocolate Cake or key lime pie. A wine component, consisting of “A” by Acacia Pinot Noir, Kenwood Sauvignon Blanc, or Chandon Rose Sparkling Wine, is also available for an additional $39 per bottle.  

Additionally, in honor of the occasion, Morton’s in Baltimore and Annapolis are providing complimentary prime miniature cheeseburgers in its bar area to all guests from 5 – 6 p.m. on Sunday, December 21.

Turn 30 on December 21st?

In honor of Morton’s The Steakhouse’s 30th anniversary on Sunday, December 21, Morton’s The Steakhouse in Baltimore at 300 South Charles Street is celebrating that evening by giving free birthday dinners to the first five people with reservations who were born on December 21, 1978, and show proof of date of birth (valid I.D.). Advance reservations are required by calling the restaurant at 410-547-8255 and specifying “December 21 Birthday.” 


The free, birthday dinner consists of a single-cut filet; choice of Morton’s jumbo lump crab cake, shrimp Alexander, or broiled sea scallops; choice of Caesar salad or Morton’s salad with blue cheese dressing, chopped egg and anchovies; choice of one side dish; and choice of Morton’s Legendary Hot Chocolate (Birthday) Cake or key lime pie. 

Wednesday, December 10, 2008


Tired of making reservations months in advance for New Year’s Eve?  Sick of paying a ridiculous amount of money for heavy appetizers and an open bar when it is so crowded you never end up getting a bite or beverage anyway?  This year RA’ck in the New Year at RA Sushi. 
NO cover charge and NO reservations are needed for this no fuss New Year’s bash that will have you celebrating way into the AM.  There will be a special guest DJ, extended sushi bar hours, and best of all, a sake toast at midnight.  As always, it’s more fun in the RA.

RA’ck in the New Year! 

Wednesday, December 31, 2008


RA Sushi Bar Restaurant

1390 Lancaster Street
Baltimore, MD 21231

RA Sushi is located at 1390 Lancaster Street in Harbor East’s The Eden. Open seven days a week beginning at 11 a.m., the sushi bar and kitchen close at 11 p.m. and the bar is open until 1 a.m. or later every night.  Happy Hour food and beverage specials are offered Monday through Saturday from 3 to 7 p.m. and The Flying Fish Lounge, a reverse Happy Hour held on Sundays, has food specials from 8 to 11 p.m. and drink specials 8 p.m. to midnight.  For more information, visit RA Sushi online at or call (410) 522-3200.

Wednesday Wacky Food Art

Wednesday, December 10, 2008

"Dog Spa"


Tuesday, December 09, 2008

Tuesday Today in Food History

Tuesday, December 9, 2008

Today in food history:
  • National Pastry Day
  • 1814 Joseph Bramah died. An English engineer, among his many inventions was a beer engine, used to deliver beer from keg to glass without artificial carbonation being added.
  • 1886 Clarence Birdseye was born in Brooklyn, New York. In 1924, Clarence Birdseye, with the financial backing of Wetmore Hodges, William Gamage, Basset Jones, I.L. Rice and J.J. Barry, organized the General Seafood Corporation. The birth of the frozen food industry.
  • 1935 Lafayette Benedict Mendel died. An American biochemist who published various papers on nutrition. His work on vitamins and proteins helped establish modern standards of nutrition.
  • 1993 On the TV show 'Seinfield,' Kramer came up with the idea to write a coffee table book about coffee tables.
  • 1997 Karl August Folkers died. He was the first to isolate vitamin B12.

Monday, December 08, 2008

Extra Extra Read All About It

  • Abbey Burger Bistro has opened in Federal Hill in the former Skyy Lounge space. Look for a variety of burger choices with quality beer and wine choices.
  • Dogwood Café is now open at 333 N. Charles St. in the Women's Industrial Exchange. Features grab-and-go style soups, baked goods, sandwiches and a juice and smoothie bar, and will also offer full-service catering.
  • Marie Louise Bistro is now open at 904 N. Charles St. in the former Gampy's site. I loved Gampy's! The restaurant offers a full menu of French, Italian and Mediterranean fare as well as a coffee bar.
  • Lost City Diner is expected to open soon at 1730 N. Charles St. From the Chef of recently-closed Zodiac and owner of Club Charles, this sci-fi themed restaurant will feature typical diner items with an emphasis on vegan.
  • Look for Rolls in the City coming to W. Saratoga in January. It will specialize in Vietnamese cuisine.
  • Pisces in The Hyatt is closing and the space will now be used for meetings and special events. There will still be a New Year's Eve bash there. Bistro 300 will remain open in the hotel and will receive a menu re-styling and some new enhancements.
  • The Daily Grind on Falls Road and there is a hand written "Closed" sign in the window. Don't know much more than that...
  • Winter Special at Blue Sea Grill... $29.95 includes your choice of soup or salad, select entrees and dessert.
    Enjoy added cold weather favorites including Lobster Bisque, Fisherman's Seafood Stew and Shepherd's Pie. The Winter Menu is available all evening Monday - Saturday.

NEW YEAR'S at The Portside

Tickets will go on sale this Thursday and can be purchased at Portside. ECONOMY FRIENDLY pricing! For the low, low price of just 80 bucks this is what is included:

-Open bar on all beer, house wines, rail and call liquors/shots/shooters
-Full food buffet
-Champagne toast at Midnight
-DJ and Dancing all night

Doors open at 8pm and will go til 3am (last call at 2:30am) CASH OR CHECK ONLY (checks made out to Portside Tavern)

Sunday, December 07, 2008

New Year's Eve at the Melting Pot

A Fondue Celebration for New Year's Eve

First Course -
Your choice of either a Boston Lager Aged Cheddar or Spinach & Artichoke Cheese Fondue Appetizer

Second Course-
Our Southwestern Cobb Salad

Third Course -
Your entrée for two includes all of the following:
Filet Mignon
Balsamic Marinated Sirloin
Cedar Plank Salmon
Italian-Marinated Chicken
Gorganzola and Spinach Ravioli

Entrees will be prepared in our Court Bouillon cooking style. A variety of vegetables and sauces will accompany your entrée.

Fourth Course
Enjoy either our Bananas Foster or Flaming Turtle Chocolate Fondue Dessert

All soda, iced tea, coffee and tea are included in the menu price for the evening.

New Years Eve menu package:
$50 per person


THey will not be offering a Children's Menu on New Year's Eve – Vegetarian selections can be prepared; however, the New Year's Eve Package price applies.

Make your reservations ASAP - space will fill quickly. 410-821-6358.

The Melting Pot
418 York Road
Towson, MD 21204


Pomegrante Mojito

Stress-Free Holiday Entertaining

Get Tips, Tricks, and Recipes for Stress-Free Holiday Entertaining

Wednesday, December 10; 6:30 - 8:30 PM at Hunt Valley Wegmans

Gathering friends and family together during the holidays can be a snap if you have the right recipes. Join them as their very own executive chef Tom Schwarzweller presents tips and tricks for Easy, Elegant Holiday Entertaining.

The evening includes a demonstration of four recipes, with tastings and a gift bag to take home. The cost is $20. Reservations are required and can be made by calling 410-773-3900.

Friday, December 05, 2008

Happy Hour at Mex

Happy Hour at Mex Tequila Bar

Host: Jessica Lemmo


Mex Tequila Bar

(Power Plant Live)
26 Market Place, Baltimore, MD

When: Friday, December 12, 8:00 pm – 10:00 pm

When you arrive for the party check in at the host stand and tell them your with the Jessica Lemmo party. You can buy a wrist band for $12 (gratuity not included) to enjoy free drinks (includes: draft beer, sangria, margaritas and rail cocktails for the two hours of the party 8-10).

Feel free to invite others.

Friday Food Lingo

Friday, December 5, 2008

Restaurant lingo:
  • Deuce - a table with only two seating spaces. For example, "Seat this two top at Table 12" See Top.
Diner lingo:
  • Billiard: buttermilk

Thursday, December 04, 2008

Twilight Dinner Special

Monday through Friday, 3pm to 6pm
$12.99 for a complete 5-course meal. Appetizer, salad, main entrée with 2 sides, beverage, and dessert. That's right - 5 courses for $12.99 complete!!!

Blair Mansion Restaurant
7711 Eastern Ave
Silver Spring, MD 20912
(301) 588-1688

Holiday Lunch

December 10th - 24th • 11:30am - 2:30pm
Monday - Friday
Beginning December 10TH, Ruth’s Chris will be serving Holiday Lunch. This is a great way to ring in some holiday cheer whether it is for a large corporate affair or a small family gathering!
View Menu
Now accepting reservations!

Ruth's Chris Logo
Baltimore - Pier 5

711 Eastern Ave
Valet Parking Available

Tuesday, December 02, 2008

Washington Monument Lighting

The Washington Monument lights up Thursday, December 4, with the 37th annual Monumental Occasion. The program, featuring live entertainment and celebratory fireworks, runs from 5:30-7:30 pm in Mount Vernon Place. Other neighborhood festivities that evening include:

  • Chamber Chorus Concert at the Baltimore School for the Arts. 8 pm, Free.
  • George Peabody Library & Gallery - see the current exhibit on decorative bookbinding, Bound to Please. Open until 8 pm, Free.
  • Sounds of the Season presented by the Peabody Brass Ensemble, immediately following the lighting of the Monument at the Peabody Institute. Free.
  • Open House at the Maryland Historical Society, serving hot chocolate, tours of the new exhibit Maryland Veterans of World War II, and music from the World War II Era. From 5-8 pm, Free.
  • Wassail at the Walters, live music and wassail (warm cider), docent-led tours, children’s art activity and free admission to Bedazzled: 5,000 Years of Jewelry. From 5-8:30 pm, Free.

For more information on Mount Vernon events the evening of Thursday, December 4, visit

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