Thursday, April 30, 2009

Winners of Baltimore Restaurant Examiner reader's contest

Between the comments on the posts on Baltimore Restaurant Examiner and Adventures in Baltimore Restaurants and the emails I received- two lucky people have been randomly drawn from the hat as the winners.

Congratulations to the two GRAND PRIZE winners:

  • Kim
  • Tenika

Thank you to Shop Rite for sponsoring some of the prizes!

Keep on reading and an eye open for the next reader's contest!

For more info: Got a food question email me at

FREE Carvel Iceberg

Celebrate Carvel's 75th year with a free Iceberg Today: Thursday~ April 30~ 3-7p.m.

An Iceberg is your favorite soda flavors blended with vanilla flavoring and topped with soft-serve ice cream.

Best known for premium soft serve ice cream, hand dipped products and uniquely shaped ice cream cake. This Memorial Day Carvel celebrates its 75th anniversary. On that same day in 1934, Tom Carvel’s ice cream truck suffered a flat tire in Hartsdale, NY. The site later became the first Carvel retail ice cream shop.

For more info: Got a food question email me at

Wednesday, April 29, 2009

Last day for Contest!!

Don't forget today is the last day to enter my contest!!!!!!!  Click here to enter my reader's contest!!!!

A great read for a Foodie

I was contacted and ask to check a book that is came out on April 14th called UNDER THE TABLE: Saucy Tales from Culinary School by Katherine Darling.

Here is a synopsis of the book:

Katherine Darling enrolled as a student at the legendary French Culinary Institute expecting to learn the mysterious secrets of French cooking. But as she soon learned, culinary school is no place for romantics—it’s a cut-throat, raunchy, challenging world where the smallest mistake can bring on culinary catastrophe, or the humblest ingredients can create something heavenly. Over the course of six frantic months, Darling and her fellow classmates—eccentric characters ranging from tough and tattooed to young and sweet—study how to correctly handle ingredients, cook meals for 250, and create and plate masterpieces. And apart from practicing until it’s second nature to dice a perfect mise en place or emulsify a flawless beurre blanc sauce, the chefs-in-training frequently find themselves the targets of scorn from their larger-than-life teachers, who are always ready to tear apart an ill-made dish or an overconfident student. After all, no one’s ever made a soufflé without breaking a few eggs—or cracking a few heads!

I found this book to be a very easy and entertaining read that I agree with what they told me- “Packed with hilarious anecdotes, fascinating food lore, and dozens of mouth-watering recipes”. It surely was a funny, quirky, culinary memoir. She used such imagery that you can actually smell, taste and hear what is going on. Through out the book you will find many trick of the trade tips and recipes that you will for sure what to try out at home. I love how it conveys the challenging process in episodes from omelet minutiae to the larger victories of culinary education. So if you looking for a nice light read that is compelling, humorous and useful check out UNDER THE TABLE: Saucy Tales from Culinary School by Katherine Darling. A perfect read for a Foodie!!! I am passing this on to some fellow Foodie readers!!! (maybe it will become my next book ring)

Shucker's of Fells Point

So with the nice weather upon us I always want to try places with great views and nice outdoor seating. So we were down in Fells Point for Privateer Day and wanted to grab a nice lunch.

So we went to Shuckers Restaurant & Bar. The décor of this place reminded me of your typical sports related place- they proclaim to be the destination for spirits, sports, food and fun. The view is great as you look upon the harbor and people of Fells Point.

In the mood for seafood, I started with a cup of Seafood Bisque ($4.49) - the flavor was nice and there were amble size pieces of crab but I missed the rest of the seafood. I know bisque is normally thicker than most soup but this was thick like pudding. Despite the thickness and lack of other seafood the flavor was decent.

I then had the Seafood Cobb Salad ($13.99) - Lump Crab & Blackened Jumbo Shrimp served over a large garden salad topped with avocado, bleu cheese, bacon & egg and finished with a stone ground mustard vinaigrette. I was impressed with the amount of toppings served and the entire salad it self. One disappointment was the flavor of the shrimp, for being blackened it didn’t have much of the Cajun flare.

I will agree that it’s atmosphere lives up to the spirits, sports and fun, however, it wouldn’t be my destination for a wonderful meal. With that said, it doesn’t mean I wouldn’t go back but I have other place I would pick over it.

My Husband started with a cup of the Tomato Bisque ($4.49). It was average but we both agree it doesn’t beat Safeway’s Tomato Bisque.

For his main dish he had the Chicken Chesapeake ($17.99) - Fire grilled chicken breast topped with lump crab meat and imperial sauce and then broiled. The chicken and crab imperial were very moist. The dish also came with Cole Slaw and French Fries. The Cole Slaw wasn’t over powered with celery seed and fries were perfectly cooked.

The major problem we had was the wait for our food. It took also 45 minutes after we sat down to get us our soup and then another long length of time to get our main course. It could have been to the crowds of Privateer Day but tables around us that sat after us got all their food before we did and left before we did. I will agree that it’s atmosphere lives up to the spirits, sports and fun, however, it wouldn’t be my destination for a wonderful meal. With that said, it doesn’t mean I wouldn’t go back but I have other places I would pick over it.

Shucker’s offers food and drink specials 7 days a week.

1629 Thames St
On the Broadway Pier
Baltimore, MD 21231

For more info:Got a food question email me at

Shuckers Restaurant & Bar on Urbanspoon

Tuesday, April 28, 2009

Tuesday Today in Food History

Today in food history:
  • National Blueberry Pie Day
  • 1789 The most famous mutiny in history took place on the English ship, 'Bounty', against Captain William Bligh. The ship was sailing to Tahiti to bring back breadfruit trees.
  • 1796 'American Cookery' by Amelia Simmons is published in Hartford. It is the first cookbook written by an American. This is one of the classic cookbooks that can be found on the Food Reference Website.
  • 1940 Italian operatic soprano, Louisia Tetrazzini, died. Chicken Tetrazzini, created by an American chef (San Francisco?), was named in her honor.
  • 1944 Alice Waters was born. Executive Chef and Owner of Chez Panisse Restaurant, opened in 1971 in Berkeley, California
  • 2005 Loaded Burrito Scare: Clovis, New Mexicao police were called to a middle school when someone saw what appeared to be a weapon being carried in by a student. Police did not find any weapon, but finally an 8th grader realized that what someone had seen was his extra credit commercial advertising project - a 30 inch long steak burrito wrapped in tin foil and a T-Shirt.

I scream, you scream, 31 cent scoop night

Head to your neighborhood Baskin-Robbins® for 31 Cent Scoop Night on Wednesday, April 29th from 5 to 10 P.M. in honor of the National Volunteer Fire Council (NVFC) National Junior Firefighter Program. Participating stores will reduce prices of small ice cream scoops to 31 cents*.

A donation of $100,000 will be made by Baskin-Robbins to the NVFC National Junior Firefighter Program. At select local stores throughout the country, you may also have a chance to donate to your local fire station.

The National Volunteer Fire Council (NVFC) National Junior Firefighter Program gives fire departments and youth nationwide the resources, tools, and information they need to help develop, grow, enhance, promote, and participate in their local programs. In the program, youth learn about local fire, rescue, and emergency medical services response organizations in a safe, controlled, educational, and fun way while providing departments with an excellent recruitment mechanism.

*2.5 oz. scoops are 31 cents plus tax where applicable. Limit 3 scoops per person.

For more info: Got a food question email me at

Monday, April 27, 2009

Free chance to try KFC new grilled chicken

KFC has unveiled grilled chicken for the more health conscious. KFC is giving out free samples of this new grilled chicken on “UNFry Day”, which is Monday, April 27.

KFC states that "KFC’s Kentucky Grilled Chicken is packed with flavor. It’s marinated and seasoned with a savory blend of six secret herbs and spices and slow-grilled to juicy perfection. The cooking process includes a blend of spices that is proprietary to KFC and utilizes custom-designed, patented ovens, making it KFC’s second secret recipe. "

On April 4, KFC conducted a National Training Day, a mandatory three-hour session where KFC cooks successfully mastered the patented Kentucky Grilled Chicken cooking process, becoming KFC-certified “Grill Sergeants.” You’ll find a “Grill Sergeant” in restaurants nationwide. Additionally, Kentucky Grilled Chicken employee rallies occurred throughout the country to celebrate the groundbreaking Kentucky Grilled Chicken launch.

A two-piece Grilled meal (breast & wing or drumstick & thigh, along with two side items and a biscuit) is priced at only $3.99 plus tax. (Pricing and participation may vary.)

For more info: Got a food question email me at

Sunday, April 26, 2009

Baltimore Restaurant Examiner reader's contest

I am having a “Reader’s Contest”- all you have to do is answer the questions from my past posts correctly and you can be randomly picked as the winner.

To see the contest and participate click here

For more info: Got a food question email me at

Saturday, April 25, 2009

Food tour New York City- day 3

Shake Shack

On day 3, after spending the day at the Metropolitan Museum of Art, we grab a quick bite to eat at the Shake Shack. We got cheeseburgers which are mighty good for fast food. We also tried out some sweet treats of milkshakes and root beer floats. YUM! Next time I want to try a Double Stack: cheeseburger and a 'shroom burger with lettuce, tomato and shack sauce. I also need to try the fries- since fries are my weakness.

Then for our last night after going to the top of the “Rock” we had dinner at Rubby Foo’s for Pan-Asian cuisine. The décor is accented with dramatic lighting that includes lanterns replicated from China's "Forbidden City." There is also a gold-leafed Buddha keeps a watchful eye over the guests while they peruse Executive Chef Shawn Edelman's menu, a collection of delicious dishes from every part of the Asian continent. I started with the Ruby’s Crisp Chicken- lettuce wraps & hoisin dipping sauce ($9.50). It was good as any other lettuce wrap. Then I tried the Dragon Roll- BBQ eel, shrimp, cilantro aioli ($13.00). The ailoi was a nice addition to the taste. Both were very tasting and well prepared. My husband had Stir-fry Filet Mignon- chow fun noodles and black bean garlic sauce ($21.75). He enjoyed they mixture of bean and garlic in the sauce. He was a bit up in the air about the texture of the noodle.

To see more photos click here

Shake Shack
366 Columbus Ave (at 77th Ave)

Rubby Foo’s
Times Square
1626 Broadway (at 49th St)

Shake Shack on Urbanspoon

Ruby Foo's on Urbanspoon

For more info: Got a food question email me at

Friday, April 24, 2009

Downtown restaurants support in-season local produce

Earth Day is celebrated every April 22nd- but we should celebrate out Earth every day.

Did you know produce often travels thousands of miles and the major impact this has on our environment? By buying local produce, downtown restaurants not only help local farmers, they are also significantly reducing their carbon footprint (the total set of greenhouse gas emissions caused directly and indirectly by an individual, organization, event or product).

There are many restaurants in Downtown Baltimore that buy local. Many Chefs purchase their local produce at the Baltimore Farmers' Market, which is held each Sunday, underneath the Jones Falls Expressway at Holliday & Saratoga streets. Thanks to they have created a list of restaurants so Click here to read about some local restaurants that buy in-season produce locally.

If you want to figure out your carbon footprint you can go to or to find some calculators to figure out your carbon footprint.

For more info: Got a food question email me at

Thursday, April 23, 2009

Food tour New York City- day 2

Grimaldi's Pizzeria

On day 2, after walking across the Brooklyn Bridge (and running into The Way of the Cross with 3,000 people), we jumped in line to try the pizza at Grimaldi's Pizzeria who has a coal-fired brick oven. Once again you can not order pizza by the slice but it is well worth the pie. Their pizzas are made with fresh mozzarella, tomato, basil, and dough made daily. The coal brick oven gives the crust a crispiness and smokiness. I couldn't’ pick between here or John’s- I loved them both equally. One this that made Grimaldi’s a tiny bit better was the whole basil leaves they cook on top! As soon as you took a bite the basil flooded your mouth- Yummmmm

Once my Sister-in-law and husband arrived we went shopping on 5th Ave. and then we had dinner at the Stage Deli. The Stage Deli has been a landmark in Manhattan for 70 years. The walls are adorned with pictures of actors and actresses. We started with their fresh battered onion rings which were not dripping in oil. Try dipping it in their 1,00o Island dressing! We all order a ½ Corned Beef sandwich- three of us got it “all the way” with 1,000 Island dressing and coleslaw. You can’t beat this (but I won’t put off a good challenge). You can’t come without getting cheesecake- we tried the strawberry and Oreo. The pieces are the biggest I have ever seen and the texture is so smooth! I was in heaven- yummy onion rings, mile high sandwich and Oh-La-La cheesecake!

Grimaldi's Pizzeria
19 Old Fulton St. (under the Brooklyn Bridge)

Stage Deli
834 7th Avenue

To see more photos of my adventure visit here

Grimaldi's Pizzeria on Urbanspoon

Stage Deli on Urbanspoon

For more info: Got a food question email me at

Wednesday, April 22, 2009

Interview with Morton's Executive Chef Jon Hanley

Photo by: Jason Knauer

Morton's The Steakhouse in Baltimore Executive Chef Jon Hanley is responsible for enforcing the quality and standards of Morton’s menu options. In addition, Hanley spends time working on staff training and development. Prior to joining Morton’s, Hanley worked as Chef at Legal Seafood in Boca Raton, Fla., and Executive Chef at City Oyster in Delray Beach, Fla. He also worked in fine dining establishments in Boston. Hanley attended Pennsylvania State University and Point Park University. He has been on the Morton’s staff since August 2007. Executive Chef Hanley resides in Cockeysville, Md., with his wife, Kristy, and young daughter, Teagan.

Did you cook growing up?
Yes, usually breakfast items

What made you decide you would become a professional cook?
I first worked as a butcher right after high school and at that time I started making prepared foods to sell at the shop.

Where you were trained and how difficult was your training?
I had thought about going to culinary school when I was in high school but ended up working in the business. So while I was in college I started working in restaurants and really liked it. I decided to move to Boston from Pennsylvania where I apprenticed in many Boston kitchens across twelve years.

Would you do it again?
I'm not sure if I could live on such little money in these times for that same type of learning experience.

Best piece of advice you would give a home enthusiast?
Season as you cook to build strong flavors and taste everything you make. It's the only way to develop your palette.

Favorite gadget?
I'm not a big gadget person but if there is one thing for me it would be a potato ricer, which is essential for making homemade gnocchi and the most perfect mashed potatoes.

Funniest kitchen incident?
There is nothing that really comes to mind not that we never laugh in a kitchen. We don't take ourselves too seriously so there is always laughter.

Favorite food to cook with?

Favorite dish to make at work?
The prime rib. Roasting is time and temperature but you still have to rely on your senses since the ribs are always different.

When at home, what do you like to eat?
Simple clean foods, lots of vegetables and composed salads.

Which item in your home refrigerator would you least like to cop to?
Pasta sauce in a jar

Your favorite cookbook?
Outlaw Cook by John Thorn

In your opinion, what are the most important elements when creating a recipe from scratch?
Solid technique and the freshest product you can find or afford!

What's your favorite music to play in the kitchen?
I'm open to all types of music. So asking me what my favorite thing to eat is like asking me what is my favorite song. It really depends on my mood or what is giving me inspiration at that time.

What would you like as your final meal?
Porcini mushroom white corn pizza with mache from Tosca A "Screamer" from Tony's lunch, Pan Seared John Dory with Chantrelle Mushroom ragout and Celery root puree from City Oyster. My Grandmother's Apple cake made by "Nana."

Tuesday, April 21, 2009

Free cone day and 50 cent iced coffee day

Stop by your local U.S. Dunkin' Donuts on Tuesday April 21, 2009 and turn 50¢ into refreshment you can feel good about. You Kin' Do It. For each small Iced Coffee you buy on Iced Coffee Day, 10% of the purchase price will go to The Dunkin’ Brands Community Foundation to support Homes for Our Troops.


Tuesday, April 21st is Free Cone Day at Ben & Jerry’s. As a way to thank their customers for their support and to celebrate 31 years of scooping the chunkiest, funkiest ice cream, frozen yogurt and sorbet, Ben & Jerry’s scoop shops are happily giving it away! Around the world, Scoop Shops are opening their doors from noon to 8:00 pm, to serve up a free scoop of your favorite flavor.

RA Sushi’s O’s Roll- save $2

RA Sushi has announced an addition to their sushi menu in honor of the Oriole's first Japanese-born player Koji Uehara. The O’s Roll – an eight-piece spicy lobster roll topped with fresh salmon and avocado drizzled with an orange spicy mayo sauce ($11.00) – was available at RA Sushi beginning with the season opener on April 6, 2009 against the New York Yankees and throughout the 2009 baseball season.

“We were excited to hear that the Orioles signed Koji and we had him in mind when we conceptualized the O’s Roll,” said Scott Bernas, manager of RA Sushi in Baltimore and a devoted Orioles fan. “His pitching skills are on fire so we made sure the roll had some spice to it. And, to really top it off in Orioles-style, we added a splash of orange.”

Guests will be able to order the O’s Roll during lunch, happy hour and dinner hours seven days a week and will be able to receive $2 off the roll when they come in the day of a game with your ticket stub.

“We hope the O’s Roll gets fans excited for the season,” said Bernas. “We’ve had several players from the Orioles come in and I’m hopeful the O’s Roll will be a hit with them too.”

For more info: Got a food question email me at

Monday, April 20, 2009

1/2 Price sundaes in the DC area

Treat yourself at this local ice cream chain.  Their basic sundae includes 2 scoops, fudge, whip cream and a cherry!  Every Monday the price is reduced to around $3.

Giffords  Locations in DC, MD and VA

Food tour New York City- day 1

John's Pizzeria

I spent a nice long weekend over Easter in New York City. Among all the walking and sights to see we got to munch on some wonderful offerings.

After arriving, we headed off to explore Greenwich Village. Before heading over to Washington Square Park we got lunch at John's Pizzeria. Now they don’t server pizza by the slice, but that is ok because you will end up eating the entire pie. We ordered a small pizza (14 inches, $12.00) with mushrooms and pepperoni ($2.00 each). There are plenty of craters and bubbles in the thin brick oven pizza. The feel of this pizza joint was very welcoming with the gratified covered walls. You get the sense of being "local". (Click here to see pictures)

Later that night after seeing Wicked we went to dinner at Thalia. I loved how the theatrical posters and massive columns make a proper tribute to the neighborhood. I had the Duck Confit ($20.00) with Asian vegetables, spicy Japanese eggplant, duck spring roll, and carrot ginger sauce. The duck melted in my mouth and was divine. My husband had the Braised Beef Short Ribs ($24.00) with celery root puree, caramelized shallots, parmigiano crusted brussel sprouts, and braising jus. The ribs were very tender and had the sauce was a perfect match to the dish. (Click here to see pictures)

John's Pizzeria
278 Bleecker Street,
(between 6th and 7th Ave's)

828 Eighth Avenue
(at 50th Street)

To see more photos of my adventure visit Lemmo Photography

Thalia on Urbanspoon

John's Pizzeria on Urbanspoon

For more info: Got a food question email me at

Sunday, April 19, 2009

Chicken & Shrimp Sorentina from Liberatore's kitchens

Treat yourself to one of Liberatore's delicious and time-tested recipes right at home- from their kitchen to yours.

Chicken & Shrimp Sorentina


  • 4 breasts of chicken, pounded thin
  • 10-12 jumbo raw shrimp
  • 16-20 artichoke hearts cut in quarters
  • 1 ripe tomato diced
  • 8 slices of Prosciutto
  • 8 slices of mozzarella cheese
  • White wine, chicken broth, salt & pepper, rubbed sage, parsley
Dredge chicken in flour. Sautee' chicken & shrimp with some margarine. Mid heat, brown one side. Add artichoke hearts & tomatoes. Brown other side. Add sage and parsley. Add one cup of Pinot Grigio and let simmer for 4-5 minutes, Add one cup chicken stock. Simmer on low heat for a few minutes. S&P to taste. Add prosciutto/mozzarella to melt together with lots of Love. Serve over linguine and enjoy!

Saturday, April 18, 2009

Science uncorked: Wineology 101

Science Uncorked: Wineology 101

Thursday, April 30
6:30 PM-8:00 PM

Come to the Maryland Science Center for a lesson on the connection between our senses and wine. Wine experts from The Wine Market will lead an informal discussion on the role color, scent, and taste plays in the way we enjoy wine. Learn about taste zones, clarity, bouquet, and more. Admission includes a variety of wine samplings, food pairings, and time to meet and greet the experts one on one.

I will be there- leave a comment if you will be there too!

Maryland Science Center Atrium
$40 per person; $35 members
21+ only please
Space is limited—This event will sell out
Please call 410-545-5960 to RSVP

Thursday, April 16, 2009

Chili's teams up with fitness chain

Chili’s Grill & Bar said it is partnering with Curves fitness centers, offering an online contest and coupons for Curves members to try its Guiltless Grill menu items.

Chili's and Curves, on last Monday launched the Guiltless Rewards Sweepstakes on Eligible consumers will have the chance to win a $500 Chili’s gift card and a one-year membership to Curves by entering the sweepstakes online by May 31 at

Chili's has created a new Guiltless Grill menu. The menu features dishes that contain no more than 750 calories, 25 grams of fat and 8 grams of saturated fat.

The new menu items include:

  • A Buffalo grilled chicken sandwich with spicy wing sauce, low-fat ranch dressing, lettuce, tomato and sautŽed onions, served on a whole-wheat bun.
  • Cedar-plank tilapia with house-made pico de gallo and a lime wedge
  • Carne asada steak sirloin topped with pico de gallo and a lime wedge
  • Honey-mustard-glazed salmon

Wednesday, April 15, 2009

Andy Nelson's BBQ- a hot spot for BBQ

Pulled Pork

One dish I always crave is a good pulled pork sandwich. So many times when you get one they end up dry and lacking flavor, however, Andy Nelson's BBQ does not leave you disappointed from this piece of Baltimore history.

I got the Pulled Pork BBQ Jumbo express ($10.50) which included a drink, jumbo sandwich, slaw, and beans. I switched out my slaw for cornbread.

The sandwich itself was the best pulled pork I have ever had. It was full of flavor, tender and moist. They included some BBQ sauce to pour on top and I loved the smokiness. The pork is covered in Guy’s Pig Dip (a thin vinegar & tomato base).

The cornbread was your average cornbread and wasn't dry. However, the beans I did not care for. There was an over powering flavor of tomato and maybe what I could tell was green peppers. I love a good baked bean with my BBQ but I only had 2 spoonfuls of this and had to toss it out.

I got mine to go, but if you want to stay in and dine there are a few tables to sit at. I was craving another one later that night and can't wait to go back and try some of there others items such as the chicken and ribs.

To check out more photos and a video click here

11007 York Road
Cockeysville, MD 21030
Phone: 410-527-1226

Andy Nelson's BBQ on Urbanspoon

Tuesday, April 14, 2009

Tuesday Today in Food History

Tuesday, April 14th, 2009

Today in food history:
  • National Pecan Day
  • 1927 Clarence Birdseye of Massachusetts received a U.K. patent for frozen fish fingers.
  • 1939 'The Grapes of Wrath' by John Steinbeck was published.
Pecan Pictures, Images and Photos

Restaurant treats on Tax Day

April 15th is not a day many people look forward to each year, however, maybe some of these "treats" will help you relax on Tax Day:

  • P.F. Chang’s China Bistro Inc. is offering a Tax Day Discount that will give guests a 15-percent discount on Wednesday, April 15th
  • On the federal tax-filing deadline day, guests at T.G.I. Fridays will get $5 Bonus Bites cards for purchases, excluding alcohol and tax, beginning at $15 through $25, and $10 Bonus Bites cards for purchases of more than $25, while supplies last
  • Cinnabon bakeries will offer free Classic Bites from 5 p.m. to 8 p.m. on April 15. (The offer is not valid at airport or travel plaza locations.)
  • McCormick & Schmick’s Seafood Restaurants will offer on Wednesday a $10.40 entree menu as well as a Bottom Line Drink Selection. McCormick & Schmick’s also will offer a $10.40 certificate good toward future purchases at its nearly 90 upscale eateries.
  • MaggieMoo’s Ice Cream & Treatery says it is offering an “e-cone-omic” ice cream stimulus package on Tax Day. Throughout the day, visitors to its stores will receive a free single scoop of ice cream.

* Promotions are always subject to change

Monday, April 13, 2009

Dollar pasta night

Wednesday, April 15th
Taking the Bite Out of Tax Day
special hours
5:00 p.m. to 10 p.m.
reservations required

Dollar Pasta Night - dine at Sotto Sopra Restaurant on tax night, Wednesday, April 15th, make a cash or check donation to the Leukemia and Lymphoma Society and/or Our Daily Bread and for just one dollar ($1) you can order from a selection of nine pastas. Sotto Sopra wants to take the bite out of tax day woes as well as help the less fortunate along the way.

$1 - Dollar Pasta Menu - $1

  • Spaghetti alla Bolognese
  • Penne with Salmon and Pernod
  • Rigatoni with Eggplant and Mozzarella
  • Cappellini al Pomodoro
  • Spaghetti Aglio Olio
  • Penne Zucchine
  • Spaghetti alla Carbonara
  • Spaghetti all'Amatriciana
  • Spaghetti alla Puttanesca

On this evening they will also be offering a limited menu of appetizers, salads, entrees and desserts. In there goal to raise as much money for the charities they will be expediting service so as many people can take advantage of the dollar pasta and contribute to the charities.

For more info: Got a food question email me at

To New York City and back

I just got back from a nice long weekend in New York City- my feet are tired and I need some more sleep, but I had a lot of great food. So check back over the next week and see what food I found in NYC.

Besides food we saw some great sights and a Wicked. Photos will also be up later this week at Lemmo Photography

Hope everyone had good Easter/Passover!

For more info: Got a food question email me at

Thursday, April 09, 2009

Easter dinner at Woodhall Wine Cellars

Patricia Della, at Woodhall Wine Cellars, is offering an Easter Buffet. At Patricia Della you’ll find an eclectic mix of dishes ranging from regional Italian favorites to local Maryland fare. Each and every dish offered at the restaurant showcases local produce and the organic meat and free range poultry of Springfield Farms. Woodhall’s extensive list of fine wines are, of course, an integral part of the Patricia Della experience.

Easter Buffet Menu- April 12, 12-4pm

  • Shrimp in the rough
  • Baby field greens tossed with chopped walnuts, dried cranberries, gorgonzola cheese crumbles and peach melba vinaigrette
  • Salmon fillets in a white wine butter sauce with rainbow peppers
  • Chicken fillets with lemon white wine butter sauce and capers
  • Pork tenderloin with a cabernet wine reduction
  • Asparagus and roasted potatoes
  • Rolls and butter
  • Strawberries and cheesecake

$25 per person, plus tax and gratuity
Children under twelve - $10

Call 410 357 5078 for reservations

Wednesday, April 08, 2009

Wednesday Wacky Food Art

FOOD ART -29 Pictures, Images and Photos

5 ways Thursday: all you can drink

On April 9, Power Plant Live will debut 5 Ways Thursdays, a weekly discount designed to save you money.

From 10 p.m. to close every Thursday, patrons can pay to get an open bar with bottomless cups at five different bars in Power Plant Live. The participating bars are Mosaic, Rock Bar, Mex, Luckie's and the outside plaza lounge.

5 Ways Thursdays costs $10 for women and $15 for men. Don't forget you can get $5 parking after 5 pm with validation at 711 E. Pratt St.

For more info: Got a food question email me at

Tuesday, April 07, 2009

Free Grand Slamwich at Denny's

Denny's Grand Slamwich

Denny’s is getting ready to do it again, this time as a buy-one-get-one free offer using the chain’s Grand Slamwich.

On April 8, from 6 a.m. to 2 p.m., participating Denny’s restaurants will offer customers a free Grand Slamwich when they buy a Grand Slam breakfast. The Grand Slamwich features scrambled eggs, sausage, bacon, ham, mayonnaise and American cheese between two pieces of maple-glazed toast.

“The creative is ‘Bring someone special in for a free breakfast. Thanks, America, for enjoying our free Grand Slam event where 2 million of you had a free breakfast,’” said Mark Chmiel, Denny’s chief marketing officer.

Tuesday Today in Food History

Tuesday, April 7, 2009

Today in food history:
  • National Coffee Cake Day
  • 1860 Will Kieth Kellogg was born. Founded the Battle Creek Toasted Corn Flake Co. (later the W.K. Kellogg Company) to manufacture cereals (cornflakes were the first) developed by his brother John Harvey Kellogg.
  • 1933 The beginning of the end of Prohibition. On this day 3.2 percent beer sales were allowed in advance of Prohibition's ratification.
  • 1948 The World Health Organization (WHO) was established.

Monday, April 06, 2009

Easter Sunday brunch buffet at Crab Shanty

The Crab Shanty in Ellicot City is offering a Easter Sunday chanpagne brunch buffet for $19.95

Includes Unlimited:
Champagne & Bloody Mary's
Omelette Station Carving Station
Belgian Waffles
Fresh Fruit Crudite & Dipping Sauce
Scones, Bagels & Muffins
Steamed Shrimp
Harvest Salad
Mozzarella & Tomato
Smoked Fish Assortment
Poached Eggs Florentine
Seared Beef Tenderloin
Seafood in Lobster Sauce
Blackened Chicken Penne
Applewood Smoked
Bacon Maple Link Sausage
Petite Quiche Lorraine
Parmesan Potatoes
Sugar Snap Peas
Viennese Pastry Table

Kids Buffet...$8.95 (12 Years and Under )

Crab Shanty
3410 Plum Tree Dr
Ellicott City, MD 21042

For more info: Got a food question email me at

Saturday, April 04, 2009

Reds, Whites & Bluegrass at Boordy

Reds, Whites & Bluegrass
Sundays in April1:00pm - 5:00pm

Celebrate the release of the fabulous vintage of 2007 red wines & 2008 whites wines white listening to the best bluegrass bands in the region. Traditional foods available for purchase.

LIVE MUSIC from local musicians each weekend!

Live Music:Sunday, April 5th - Jericho Bridge
Sunday, April 19th - Jackass Flats Bluegrass Band
Sunday, April 26th - Smooth Kentucky Band

$12 per person plus tax, tickets available online or at the gate.
Note: Boordy is closed Easter Sunday

Friday, April 03, 2009

April is pink plate month at AIDA Bistro & Wine Bar

During the month of April, AIDA Bistro is donating a portion of each Prix Fixe Dinner sold to benefit the Claudia Mayer Cancer Resource Center. In addition, AIDA Bistro will feature additional "Pink" Menu Items including select wines from its Award Winning List and select Homemade Dessert Specials.

AIDA Bistro Features a Nightly, Three Course Prix Fixe Dinner that changes weekly. In addition, three fun wines and two craft beers are carefully chosen to compliment each meal. Join them for dinner during April to support this great cause.

"Pink Plates Specials" is presented by BLOSSOMS OF HOPE & the Howard County Tourism Council in cooperation with & through the generous contributions of participating local Howard County restaurateurs.

Get your homemade pasta fix every Monday at AIDA. They feature terrific fresh pasta entrees priced from 9.99 to 19.99. They also offer a specially priced wine list featuring many wines for 30 dollars. Come on Monday Nights to get your fresh pasta fix featuring several new menu items available only on Monday Nights!

They also have live Jazz on Wednesday Nights from 7pm to 9pm.

Friday Food Lingo

Restaurant Lingo:
Sharking- Luring an employee from one restaurant to another is called sharking.

Diner Lingo:
Bucket of cold mud: a bowl of chocolate ice cream

Thursday, April 02, 2009

Friday Good Deals

I know I am always looking for a good deal for everyday of the week. So check out some good deals on Fridays:

  • Three for $3 at 3 p.m.- choice of three cocktails (each costing $3), you're up for three hours of free parking, too. Also, enjoy free pizza and half-prized appetizers at Paolo’s. 3 p.m. - 7 p.m.
  • Friday Crab Cake Special- Camden Pub has $9.95 Lump Crab Cake Sandwich $2.50 Domestic Drafts $7.00 Domestic Pitchers 5 p.m. - close and a new $5 value menu available from 11am til 5pm
  • Tex Mex Friday- Create your own tacos or nachos at Bill Bateman’s. The station includes fiesta dip and other toppings when sit in the bar area and buy a drink. 5 p.m. - 7 p.m.
  • Kooper's Tavern- enjoy tasty snacks like crab dip or tacos (for free!) with your after-work drinks. Happy hour specials include $4 house wine, $1 off Rail Drinks & Drafts, and $4 Guinness. 4 p.m. - 7 p.m.
  • M&S Grill offers a variety of food specials which range in price form $1.95-$4.95 plus happy hour drink specials 4 p.m. - 7 p.m.
  • Mojito Madness Happy Hour at Babalu Grill- happy hour menu includes fajitas, nachos, grilled dishes ($3-$14) and, of course, mojitos (2 for $5) plus other drink specials. 4 p.m. - 8 p.m.

*Good Deals are always subject to change

Wednesday, April 01, 2009

Buffalo Wings and Beer- does it live up?

Garlic Wings

Buffalo Wings and Beer considers themselves a gathering place for the sports oriented- restaurant, bar and billiards. You get the sports feel with the décor as you walk into exposed log walls and sports memorabilia adorning the walls. We arrived around 6:00 and it was pretty quite. We were the only ones in the dining area with a few patrons at the bar in and in the billiards room.

The menu offers an array of sandwiches, subs, wings, pizza and dinners. We started with 1 lb. of the garlic wings ($7.00). We could smell them across the room as they brought them to the table. I just wish the taste was as good as the smell. The flavoring seemed to be a mix of oil and garlic powder- pieces of chopped garlic would have been. They were crispy like we like them and no breading.

For dinner my Husband and I both had the Philly Cheese Steak ($6.25)- thin sliced rib-eye grilled with onions and mushrooms then topped with Swiss cheese. When it arrived we noticed right away it was lacking meat and needed more. We also noticed a NO-NO in our book- American cheese. It did not have Swiss cheese. We both agreed that the bun was fresh and a nice portion of bread with more meat.

We also ordered a regular fry ($1.50). The fried were either over done or the frying oil needed to be changed because the taste was very off- I don’t think between the two of us we at more than 10 fries. We also noticed that the sodas come in a few sizes but with no refills- we both got a Jumbo ($1.50).

We are balancing on the middle weather to go back again or not. The food was OK and the service was a bit slow. If we go back we saw a few specials of the 7 days of value menu we may try.

They offer some nice lunch combos from $6-$8 which included fries and 20 oz soda (Monday-Friday 11-2). They also have 7 days of value from 5 pm to 11 pm which can be found on their website.

To see more pictures click here

7653 Harford Road
Baltimore, MD 21234
Phone: (410) 319-7292

Sunday-Thursday 11am - 1am
Friday-Saturday 11am - 2am

Buffalo Wings & Beer on Urbanspoon

On the hunt for Sasquatch Jerky

So I got an email from a reader who is on the hunt for a food item in Baltimore... Sasquatch Jerky. A friend got them a bag online but they want to find it in a store. This is the description I got:

"made only from fresh, hormone-free Sasquatch meat. Prepared the old fashioned way, our hand-sliced strips of 100% premium choice Sasquatch meat are seasoned and marinated to perfection to provide you with the best product available...guaranteed. Made with only the finest of ingredients and is always preservative and MSG-free. With all-natural ingredients such as soy sauce, crushed black pepper and a splash of pineapple juice in every bite."

Can you help find some Sasquatch Jerky?

PS- Happy April Fool's Day (Thank you

Wednesday Wacky Food Art

cool,food art,interesting

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