Thursday, March 31, 2011

Hot spot dining options in Hampden neighborhood in Baltimore

Heading to the Hampden neighborhood in Baltimore for dinner? Then check out these great hot spots in Hampden:
  • 13.5% Wine Bar (Tapas/Sandwiches)
  • Café Hon (American)
  • Dogwood Restaurant (American)
  • Golden West Café (Tex-Mex)
  • Grano (Italian/Gluten-Free)
  • Holy Frijoles! (Mexican)
  • Puff & Pastries (Breakfast/Desserts)
  • Rocket to Venus (American)
  • Woodberry Kitchen (American)
Looking for lists of places to try? Then check out the Baltimore Restaurant Examiner's reviews by category

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

Wednesday, March 30, 2011

RA Sushi hosts Manic Monday Tax Day relief

The dreaded Tax Day is creeping upon us- need a break and an outlet after dealing with the taxes then head to RA Sushi for the first-ever Manic Monday! Whether you’re looking for a reward for getting your taxes done early or relief from all the procrastinating, RA will extend its Happy Hour from 3 p.m. to close on Monday, April 18, the national tax return deadline.

On Tax Day guests will choose from more than 35 sushi, appetizer, and selections, and more than 30 beer, wine and signature cocktails ranging from $2 to $7. RA Sushi’s Happy Hour typically runs from 3 to 7 p.m., but Manic Monday will offer Happy Hour specials from 3 p.m. until close.

Earlier this year, the Happy Hour menu has been expanded to include new menu items, plus a variety of RA’s most popular dishes. Now included in the selections are new tapas menu items: Garlic Sugar Snap Peas and Shishito Peppers (check out my review of these new items). Cocktails that were recently added to the menu are also being offered, including the Dragon Bite, Samurai Cowboy, and Red Lotus. Joining the Happy Hour roundup are favorite dishes: Squid Salad, Seaweed Salad, Spicy Salmon Roll, RA Tapas, Rainbow Roll, and Tuna Tataki.

The Manic Monday special is available for dine in orders only, and is offered at RA Sushi in Baltimore located in Harbor East at 1390 Lancaster St., Baltimore, MD.

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Tuesday, March 29, 2011

B&O American Brasserie hosts bottle battle: Cocktails v. Wines

B&O American Brasserie will host Bottle Battle: Cocktails v. Wines, an interactive dinner presented by Executive Chef Thomas Dunklin with Kimpton Master Sommelier Emily Wines and B&O American Brasserie Head Bartender and Mixologist Brendan Dorr.

Designed to demystify cocktails and wine through education and a touch of wrestling-inspired fun (expect a mask-clad Master Sommelier and Head Bartender), the night aims to be anything but your typical pairing dinner.

By all accounts, Emily “Monster Tannins” Wines aims to give Brendan “The Muddler” Dorr a run for his money. As one of only 17 women in the country to earn the coveted designation of Master Sommelier, Wines is also the second woman ever to win the prestigious Remi Krug Cup for passing all three portions of the rigorous exam on the first try. But Dorr is not one to take a beating, winning several cocktail competitions, most recently the 2010 Barenjager Honey Liqueur Cocktail Contest, and making a name for himself in Baltimore at the helm of one of Baltimore’s Best Bars (according to Baltimore magazine).

During the evening, Chef Dunklin will prepare three original courses, each served with a wine and cocktail pairing from Wines and Dorr, followed by a small dessert course. In their quest for bragging rights and a chance at the championship belt, Wines and Dorr will make their case with a short course-by-course presentation to the guests, who then judge each selection based on a variety of criteria, including taste, versatility, etc.

B&O American Brasserie
2 N. Charles Street
Baltimore, MD 21201

Thursday, April 27, 2011
6:00-8:00 p.m.
(Mingling 6-6:30 p.m.)

The price of the four-course dinner is $60 per person, which includes three savory courses, a dessert course and wine and cocktail pairings. (gratuity is not included)

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Sunday, March 27, 2011

NEW check-in deals on Facebook places

Have you heard about the new Facebook Check-in deals? Not only can you check-in at your favorite locations on Facebook but also now locations can offer check-in deals. With these deals you can find great new restaurants, shows and group activities to share with friends.

In just a few clicks, you can get individual discounts, share deals with your friends, earn rewards and secure donations for good causes. Claim check-in deals in three easy steps:
  1. Open Facebook on your mobile phone, select News Feed or Places, and tap Check In.
  2. Look for the yellow or green deals ticket next to your nearby places.
  3. Tap a place's name to see what gift, discount or charitable donation the business is offering. Then check in and show your phone to claim the deal.
Enjoy different types of check-in deals:
  • Individual (1 place marker icon)- It's fun and simple to save with these one-time offers, such as 20% off your purchase at a clothing store or a free drink at your favorite coffee shop.
  • Loyalty (3 place marker icon)- Check in to a business on repeat visits to earn a special deal-like a free appetizer at your favorite restaurant after you've been there five times.
  • Friend (2 person icon)- Share savings with your friends when you check in together. For example, get free T-shirts for everyone when you all go to a music venue.
  • Charity (green hands icon)- Claim donations to worthy causes, like saving the rainforest or fighting world hunger, simply by checking in to the business offering the deal.
Some examples of local Baltimore check-in deals:
  • Cazbar: 1/2 Off Second Entree
  • No Idea Tavern: 20% off of full priced alcohol
  • Luckie’s Tavern: $2 Natty Boh Drafts & 1/2 price apps
  • Soup’s On: Free cup of soup with purchase.
  • Crepe Du Jour French Bistro: 20% off entire check
  • Baltimore Comedy Factory: Buy One Get One Free Round Of Drinks At BEACH BAR
For more insider deals: subscribe to email notices below, find Baltimore Insider Deals Examiner on Facebook and follow @BmoreRestaurant on twitter

Friday, March 25, 2011

Blue Moon Cafe offers homemade delights

The Blue Moon Café here in Baltimore is well known and seems to be on the “to try list” of almost every visitor that comes our way. Tucked away in Fells Point, the fun and creativity of this restaurant fits perfectly with its surroundings.

The atmosphere is upbeat and welcoming with its eclectic décor of fireplace mantles decorated with artsy knick-knacks and collectibles, Day of the Dead-like skeletons through out, and the hodgepodge of tables and chairs. Not only is the décor upbeat and welcoming so is the Chef/Owner Sarah Simington and the staff.

The menu offers classic dishes or house specialties all in generous portions. You can always find fluffy French toast and pancakes, eggs and bacon or sausage- but don’t bypass the huevos rancheros with chorizo, eggs, fresh green salsa and cheddar and crisp corn tortillas. Want something even more unique then try one of the daily specials that is ever changing like the Captain Crunch French Toast or Cinnamon Roll French Toast. Oh wait, I forgot to mention the homemade cinnamon rolls the size of your head if not larger, homemade biscuits and jams! Those cinnamon rills will invade your dreams and haunt you for more!

To read more, see pictures and video click here

Cinnamon Roll French Toast
Photo: Lemmo Photography

Blue Moon Café
1621 Aliceanna St
Baltimore, MD 21231

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Blue Moon Café on Urbanspoon

Thursday, March 24, 2011

Save on Baltimore restaurants with 80% off at

Now customers can get 80% off most purchases through 3/27/11! customers can now save 80% off most purchases from when they use promo code "DEAL" at check out.

Use this link and the code DEAL to save 80%

For more insider deals: subscribe to email notices below, find Baltimore Insider Deals Examiner on Facebook and follow @BmoreRestaurant on twitter Weekly Promo Offer 125 X 125

Hot spot dining options in Charles Village neighborhood in Baltimore

Heading to the Charles Village neighborhood in Baltimore for dinner? Then check out these great hot spots in Charles Village:
  • Cama’s Café (Coffee/Sandwiches)
  • Gertrude’s (American/Seafood)
  • Joe Squared (Pizza/Sandwiches)
  • Papermoon Diner (Diner)
  • Sofi’s Crepes (Creperies/French)
  • Tamber’s (American/Indian)
  • Tapas Teatro (Tapas/Mediterranean/Spanish)
  • Terra Café (Coffee/Sandwiches)
  • The Dizz (Burgers/Pub)
  • Trindad Gourmet (Caribbean)
  • Yabba Pot (Vegan)
Looking for lists of places to try? Then check out the Baltimore Restaurant Examiner's reviews by category

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant

Woodberry Kitchen’s co-owner & chef speaking charity event

Wide Angle Youth Media presents INVOLVE: A Conversation about Localism and Community Responsibility. The breakfast and speaking event will benefit Wide Angle Youth Media’s programming and features Spike Gjerde, co-owner and chef of the Woodberry Kitchen, and other Baltimore community leaders. INVOLVE will take place at CENTERSTAGE on 700 N. Calvert Street, Baltimore, MD 21202 on March 31, 2011 from 9 a.m. to 10:30 a.m. Tickets are $25 and can be purchased online at

Come share a Woodberry Kitchen breakfast, take a tour of Wide Angle’s annual Who Are You? Youth Media Festival gallery exhibit, and hear Spike Gjerde speak about sustaining local relationships. All ticket sales will support Wide Angle Youth Media in providing media production training to Baltimore City’s youth.

The event will begin at 9 a.m. with a Youth Media Festival Gallery Tour with local community leaders: Neil Didriksen from the Robert W. Deutsch Foundation, Thibault Manekin from Seawall Development, and Randi Vega from the Baltimore Office of Promotion and the Arts. Following the tour will be a breakfast that includes coffee, homemade pastries, and mini-quiche from Woodberry Kitchen and Spike Gjerde’s keynote talk. Unable to attend the 9 a.m. event? Join Wide Angle Youth Media for the Early Riser Gallery Tour with Donald Manekin from Seawall Development, Mark Phelps from M&T Bank, and Ira Weinstein from The Reznick Group. The early riser tour runs from 7:30 a.m. to 8:15 a.m. at CENTERSTAGE’s lobby.

What do a youth arts festival and a farm-to-table restaurant have in common?

Wide Angle Youth Media has produced the Who Are You? Youth Media Festival since 2005. Held every April, the event showcases artwork made by over 300 Baltimore youth. A commitment to localism is intrinsic to the festival’s mission: to build local audiences for local youth voices in order to strengthen ties and foster understanding in our community. Woodberry Kitchen is also built upon the principle of localism - partnering with local farmers and business in the Chesapeake region to provide a farm-to-table experience. Woodberry Kitchen provides a model for how to build a business based on the values of community, sustainability and strong relationships.

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Wednesday, March 23, 2011

TOTEM by Cirque du Soleil CAKE CONTEST with Charm City Cakes

In honor of Cirque du Soleil’s latest touring show TOTEM, Charm City Cakes is giving away one pair of tickets to attend the private Preview Performance of TOTEM (just like I did) here in Baltimore on April well as a private tour for the winner and up to three friends of our Charm City Cakes Bakery!

To enter this contest, create your very own TOTEM by Cirque du Soleil themed cake and email a picture of your creation to no later than 12 pm on March 31st. Include your full name, email address, and daytime phone number in the email along with your cake photo. The photos will be reviewed by Duff and the CCC staff and the most spectacular cake creation will win tickets to the show and the Charm City Cakes tour.

Charm City Cakes is also baking a super sweet and awesome cake, which will be on display at Preview Night!

Perfect deals to make a date night and fun for all members of the family

Get ready for a date night maybe or spend some time with your family with some of today's Baltimore insider deals:
For more insider deals: subscribe to email notices below, find Baltimore Insider Deals Examiner on Facebook and follow @BmoreRestaurant on twitter

Artist Series Wine Event at The Capital Grille supporting Share Our Strength

The Capital Grille - known for its dry aged, hand-carved steaks, fresh seafood and award-winning wine list - is proud to announce the return of their annual Artist Series Wine Event: a unique celebration of the worlds of fine art and winemaking, featuring an exclusive, limited allocation wine adorned with an original piece of artwork as its label.

Starting March 21, The Capital Grille will offer an exquisite Cabernet Sauvignon during their second annual Artist Series Wine Event. The wine will be available exclusively at all 44 locations of The Capital Grille, and the company will donate $25 from the sale of each limited bottle to Share Our Strength® and its mission to end childhood hunger in America.

The Capital Grille Artist Series Cabernet was hand-crafted by Thomas Peffer, a world-class winemaker from Atalon Vineyards in Napa Valley, with the help of The Capital Grille’s George Miliotes, one of only 170 Master Sommeliers in the world. The grapes used were from specially selected vineyards in Napa Valley whose high elevation and unique microclimate result in the perfect conditions for creamy, boldly textured flavors. Blended solely for The Capital Grille, fewer than 1,000 cases of this unique wine will be produced.
“We are committed to providing a distinctive, accessible and personal wine experience,” said Miliotes. “We created The Capital Grille Artist Series Cabernet Sauvignon to give our guests an incomparable opportunity to experience a magnificent vintage with ripe fruit flavors, prominent tannin and the complexity and balance expected of a fine Cabernet.”
To match the work of art inside the bottle, The Capital Grille invited artists, label enthusiasts and wine lovers to create an original label for the wine during a competition held last autumn. The winning painting, Pairings, by Florida-based artist Patricia Timbrook, was chosen for the way the bold colors and fluid lines perfectly complement the robust flavors and subtle undertones of the wine, and will appear on every individually numbered bottle of The Capital Grille Artist Series Cabernet Sauvignon.
“In addition to supporting our national charity, Share Our Strength®, we are proud to recognize and celebrate talented artists like Patricia Timbrook,” said John Martin, President of The Capital Grille. “As always, we look forward to bringing our guests an exceptional and unique wine and dining experience. We’re especially pleased when those experiences help support a worthy cause.”
The Capital Grille Artist Series Cabernet Sauvignon will complement The Capital Grille’s award-winning wine program, which is routinely recognized by Wine Spectator magazine. Featuring more than 325 Old and New World selections housed in floor-to-ceiling, temperature-controlled wine kiosks, The Capital Grille also offers a Captain’s List of 125 collector wines. Additionally, guests have the opportunity to lease a wine locker, personalized with an inscribed brass nameplate.

Share Our Strength®, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015—Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end hunger, nationally and at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events and develops pioneering cause marketing campaigns that support No Kid Hungry®. Visit to get involved.

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant- check out the review map, review list, chef interviews and recipes and events calendar for local restaurant events

Tuesday, March 22, 2011

Hot spots for American cuisine in Baltimore

In the mood for American cuisine? Then check out these hot spots in the Baltimore area:
  • Birches (Canton)
  • Blue Hill Tavern (Canton)
  • B & O American Brasserie (Downtown)
  • Charleston (Inner Harbor)
  • Clementine (Hamilton)
  • Dogwood Restaurant (Hampden)
  • Gertrude’s (Downtown)
  • Grille 700 at the Baltimore Marriott Waterfront (Inner Harbor)
  • Hamilton Tavern (Hamilton)
  • Jack's Bistro (Canton)
  • To see more click here

Looking for lists of places to try? Then check out the Baltimore Restaurant Examiner's reviews by category

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant- check out the review map, review list, chef interviews and recipes and events calendar for local restaurant events

Wegmans Hunt Valley hosts a food and wine gala to raise funds for Build-A-Block

Wegmans of Hunt Valley is hosting a fund raising event for Build-A-Block, a student-led coalition of 16 area public and private schools, whose goal is to raise $300,000 to rebuild six homes on a blighted block in the Baltimore City’s McElderry Park community. The project is in conjunction with Habitat for Humanity of the Chesapeake.

Wegmans has pulled out all the stops for “Tour the Block and Savor the Flavors” on Saturday, April 9, 7-10 p.m. Featuring a multi-course gourmet menu with wines to match, live music performed by the Park and Friends Schools’ jazz ensembles, and silent auction items including a week in Cabo San Lucas, dinner for six at Woodberry Kitchen, and Ravens and Orioles tickets, the event promises to be a great time for a worthy cause: Chesapeake Habitat for Humanity and the people of Baltimore.

Tickets for the event are $75/person and may be purchased at Wegmans’ service desk or by calling 410-773-3900. All proceeds will be used to support the six-home Build-A-Block reconstruction.
“Wegmans has opened its heart and the store’s upper level to Build-A-Block and Habitat for Humanity of the Chesapeake, who together are working to renew Baltimore,” says Marla Hollandsworth, Build-A-Block coordinator. “We hope to sell every ticket because all proceeds go directly into the houses.”
Students from each of the 16 participating schools will be on hand at the April 9 event to greet guests and answer questions about their work with Habitat for Humanity and the ambitious six-house, $300,000 Build-A-Block project. The coalition includes: Park School, Friends School of Baltimore, The Bryn Mawr School, Edmondson Vocational Technical High School, Mergenthaler Vocational Technical School, Carver Vocational Technical High School, McDonogh School, Jemicy School, Roland Park Country School, Independent School I, Mercy High School, Hereford High School, REACH!, Dulaney High School, Calvert Hall College High School and Baltimore City College High School. For more information about Build A Block, go to

Habitat for Humanity of the Chesapeake works with people of all faiths and backgrounds to provide simple, decent, affordable homes for families in Anne Arundel County and the Baltimore region. Working together, partner families, volunteers, and staff have built more than 285 houses toward the goal of revitalizing neighborhoods as we pursue our vision and mission to eliminate poverty housing in the region.

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant- check out the review map, review list, chef interviews and recipes and events calendar for local restaurant events

Monday, March 21, 2011

Charles Krug wine dinner at Morton’s benefits Make-A-Wish

Peter Mondavi, Jr., of the Charles Krug Winery of Napa Valley, hosts a four-course wine dinner and auction benefiting the Make-A-Wish Foundation at Morton’s The Steakhouse in Baltimore (300 South Charles Street). This special event takes place Wednesday, March 30, with a reception at 6:30 p.m. and dinner at 7:30 p.m. Cost to attend is $150 per person, inclusive of tax and gratuity, and reservations can be made by calling 410-547-8255.

The dinner is hosted personally by Peter Mondavi, Jr., and Tylor Field III, Morton's vice president of wine and spirits, and features Morton’s signature cuisine paired with the fine vintage wines of the Charles Krug Winery of Napa Valley, Peter Mondavi’s family (including the 1980 Cabernet Sauvignon Vintage Selection) in celebration of Charles Krug’s 150th anniversary (Napa Valley’s first winery).

In addition, guests can bid on a 27-liter bottle of 2006 Charles Krug, Vintage Selection, Cabernet Sauvignon to benefit the Make-A-Wish Foundation. This is the ninth year that Morton’s has partnered with Peter Mondavi, Jr., and $292,217 has been raised for the Make-A-Wish Foundation.

The menu for the evening includes:

  • Jumbo Lump Crab Cakes
  • Belgian Endive with Blue Cheese
  • Tuna Tartare, Diced Tomato and Avocado
  • Charles Krug, St. Helena – Napa Valley, Sauvignon Blanc, 2010
  • Mixed Field Greens
  • Topped with Grilled Colossal Shrimp
  • Charles Krug, Carneros Chardonnay, 2009
  • Filet Mignon
  • Chive Mashed Potatoes
  • Roasted Tomato Stuffed with Sautéed Spinach
  • Shiitake Mushrooms
  • Charles Krug, Vintage Selection – 125th Anniversary, Cabernet Sauvignon, 1980
  • Charles Krug, Vintage Selection, Cabernet Sauvignon, 2006
  • Charles Krug, Vintage Selection – 150th Anniversary, Cabernet Sauvignon, 2008
Cheese Course
  • Green Hill, (Jersey cow milk cheese)
  • Roasted Wild Rice (Gouda)
  • GoreDawnZola, (Gorgonzola)
  • Snow Drop (Goat Cheese)
  • Charles Krug, Zinfandel Port, Lot XIV
  • Chocolate Covered Strawberries
Morton’s The Steakhouse is located at 300 South Charles Street. Dinner is served Monday through Saturday from 5:30 p.m. until 11 p.m. and Sunday from 5 p.m. until 10 p.m. Morton’s bar opens daily at 5 p.m. serving its “Bar Bites” menu. Valet parking is available. For more information and to make reservations, call 410-547-8255 or visit

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant- check out the review map, review list, chef interviews and recipes and events calendar for local restaurant events

Thursday, March 17, 2011

St. Patty’s Day deals just for your cravings

Baltimore Orioles have announced new excutive and sous chefs

Delaware North Companies Sportservice and the Baltimore Orioles have announced that Joshua Distenfeld will serve as the executive chef for Oriole Park at Camden Yards and Baltimore native David Friendlich will serve as sous chef.

Distenfeld is an American Culinary Federation (ACF) Certified Executive Chef with 25 years of experience in the hospitality industry, including managing large-scale culinary operations. Most notably, he has served as executive chef at Harrah’s Las Vegas Hotel and Casino, Harrah’s Chester (Pa.) Casino and Racetrack, and the Radisson Hotel Rochester (N.Y.) Riverside, a full-service convention center hotel. Most recently, Distenfeld managed the extensive food and beverage operations at an upscale retirement community in Media, Pa. Distenfeld is a New York City native and bilingual, having earned an international degree in Spanish at the University of Salamanca in Spain, as well as bachelor’s degrees in economics and Spanish at the State University of New York at Cortland.

Friendlich, a graduate of the Culinary Institute of America (CIA), brings 17 years of experience as a chef to Sportservice. He spent several years as an executive and sous chef in New Orleans restaurants, including at the Fairmont Hotel, before returning to the region as a sous chef for a Baltimore staple – The Brass Elephant. Over the last decade, Friendlich has been a partner and chef at Remomo Café Italia in Hanover, Md. Friendlich grew up in Randallstown and now lives in Owings Mills. He began his culinary career in a CIA externship at the Kingsmill Resort and Conference Center in Williamsburg, Va. Over his career, he has managed all aspects of restaurant operations, trained and supervised restaurant staff and developed a broad range of menus. While sous chef at the Brass Elephant, Friendlich played a key role in the restaurant’s off-site catering, including serving as the chef for the events.

Wednesday, March 16, 2011

$6 for One Ticket to "The Lincoln Lawyer," Starring Matthew McConaughey

RA Sushi hosts 3rd Annual Maki Madness

Sushi lovers, get your soy sauce ready! RA Sushi, located in Baltimore’s Harbor East, invites everyone from average to professional food eaters to enter its 3rd Annual MAKI MADNESS sushi-eating contest on Sunday, March 20 from noon-5:00 p.m. Just as the NCAA March Madness brings forth the most competitive of challengers, Maki Madness is calling the world’s strongest sushi supporters to roll with the best of them.

In true March Madness fashion, this sushi face-off will be organized in a bracket system. Competitors will attempt to climb their way to the top, one sushi roll at a time. During the first three rounds, the participants who demolish two uncut RA Sushi signature Tootsy Maki (kani kama crab mix, shrimp and cucumber rolled and topped with crunchy tempura bits) in the fastest amount of time, during their heat, advance to the next round.

The “final four” competitors will compete in the Championship Sushi Showdown. During the championship event, opponents will eat as many Tootsy Maki as they can in three (3) minutes. The Maki Madness 2010 champion consumed eight and a half Tootsy Maki in less than three minutes to win last year’s championship title.

The grand prize eater will win “RA Sushi for a year” (in the form of 12 $50 RA Sushi gift certificates - $600 value) as well as bragging rights as the RA Sushi MAKI MADNESS champion. Second place will win a $100 RA gift certificate, third place will receive a $50 RA gift certificate and fourth, a $25 RA gift certificate. All participants will receive a RA Sushi sweatband and a Complimentary Appetizer Card for use at another time (while supplies last).

MAKI MADNESS is limited to the first 40 entries. Applications are available at RA Sushi in Harbor East (1390 Lancaster Street) or on the Facebook page. Deadline to register is Saturday, March 19 or when the bracket is full and all eaters must be at least 18 years old to participate. All ages are welcome to attend the event.
RA Sushi will donate a portion of the proceeds from the sale of each Tootsy Maki to Big Brothers Big Sisters of Central Maryland, a local nonprofit organization that provides the influence of positive adult role models and the friendship of caring adult mentors to children whose education, health, and safety are threatened.

RA Sushi will also offer Tootsy Maki for $7 and drink specials throughout the event including Kirin or Kirin Light ($3), Free Throw Bomb ($6), Rim RAcker ($7) and the 3-pointer ($8).

RA Sushi hosts 3rd Annual Maki Madness
Photo: Lemmo Photography

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant- check out the review map, review list, chef interviews and recipes and events calendar for local restaurant events

Tuesday, March 15, 2011

Santé: spoil your palate celebration

The National Kidney Foundation of Maryland (NKF-MD) will hold its 2nd annual Santé: Spoil Your Palate celebration, sponsored by the Charles T. Bauer Foundation, Saturday, Apr. 2, from 7 to 10 p.m., at the B&O Railroad Museum (901 W. Pratt St.) in downtown Baltimore.

The business/casual fête will feature food from Baltimore’s Best restaurants and caterers, complimented by American and European craft beer; wine and spirits. Adding to the excitement will be interactive presentations, a silent auction and live jazz.

Honorary Chairs are Brendan Dorr (head bartender at B&O American Brasserie), Sarah O'Herron (proprietor, Black Ankle Vineyards) Hugh Sisson (proprietor, Heavy Seas Beer) and David Wells (proprietor, The Wine Source).

In addition to their roles as honorary chairs, Sisson will present, “Successfully Pairing Craft Beer with Cheeses,” and Dorr will present, “Eggs Are Not Taboo in Cocktails.” Additionally, Monyka Berrocosa, food and wine educator, author, founder of The Women’s Wine & Dine® and CEO of™ will present, “Demystifying Pairing Food and Wine,” and Chef Apple, a Disney-trained executive chef, restaurant consultant, cookbook author and creator of, will present, “Chef Apple: I Heart Sushi.”

Participating food and beverage providers secured to date include B&O American Brasserie, Bistro Rx, Black Ankle Vineyards, Boston Beer Company, Cabot Creamery Cooperative, Charles Levine Caterers, Chesapeake Food Works, Ciao Bella Restaurant, Clementine, Cooking With Catherine Culinary Events, Dogfish Head Brewery, 5 Points Tavern, Flying Dog Brewery, Heavy Seas Brewery, Looney’s, Lucid Absinthe Supérieure, Olé Imports (Spanish wine), Pirate Cupcakes, RA Sushi, Ron Abuelo (rum), Rum Jumbie, Sambuca Molinari, Select Confections, Van Gogh Vodka and The Wine Source.

Santé proceeds will help NKF-MD to expand its patient services, education and research efforts. Tickets are $65 per person in advance; $75 at the door and $40 for designated drivers (no alcohol). Sponsorships are also available. For tickets, sponsorship or volunteer information, visit or call 410.494.8545.

The National Kidney Foundation of Maryland, serving central and western Maryland, the Delmarva Peninsula and portions of West Virginia, is the area’s only voluntary health agency dedicated to the prevention, treatment and cure of kidney and urinary tract diseases. For more information, visit

Santé: Spoil Your Palate celebration
Photo: Santé 
For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant- check out the review map, review list, chef interviews and recipes and events calendar for local restaurant events

Monday, March 14, 2011

Check out the new deal site Plum District

I wanted to tell you about this great new deal site called Plum District. 

Plum District is a daily deal site geared towards smart, savvy moms. Each day, Plum District sends members a deal that relates to them and their busy lives–everything from spa treatments and restaurants to family outings and kids' activities. Plum District is unique in that it is solely focused on moms and deals are sourced by moms that will make their lives easier or more enjoyable.

If you're new to the district, they'll give you $5 off your first purchase in the next 7 days, but ONLY if you sign up using this unique referral link ( 

How Plum District works:
  1. Check out the daily Plum Deal. If you like it, click the "Buy" button.
  2. Share the deal with friends and take advantage of a $10 Plum Dollar referral bonus for every friend you refer that purchases a Plum Deal.
  3. When you receive your email confirmation, just print out your Plum Certificate, bring it with you and enjoy your purchase!

National Pi Day deal and Morton’s Key Lime Pie recipe

In honor of National Pi Day (as in 3.14159265....) on Monday, March 14 (3.14 --- get it?) Morton's The Steakhouse in Baltimore at 300 South Charles Street will be offering guests a slice of Key Lime Pie all night at the restaurant on this day only for $3.14 (regular price is $10).

For more info: you can subscribe to email notices, email me at, find me on Facebook or follow me on twitter @BmoreRestaurant- check out the review map, review list, chef interviews and recipes and events calendar for local restaurant events

$15 for $30 worth of pasta, pizza and subs at Bacoli Delight Italian Restaurant

Bacoli Delight Italian Restaurant

Today's Save:$15 for $30 worth of pasta, pizza and subs at Bacoli Delight Italian Restaurant

Expires 11:59 PM - Mar 16, 2011

Sunday, March 13, 2011

An evening with acclaimed pastry chef, author and teacher Nick Malgieri

I had the wonderful opportunity to attend an evening with internationally acclaimed pastry chef, author and teacher Nick Malgieri.

Pastry chef, Author and Teacher Nick Malgieri
Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America.  In 1998 and 1999, he was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.

The stories and insights he shared and passed on would leave even the novice baker in awe! I can't wait to try out my first recipe from BAKE!: Essential Techniques for Perfect Baking - and I am having a hard time picking which one I would to do first.  I better do it quickly before it walks away because my Mother and Father seemed very interested in the cookbook!

Those is attendance were none other than well known local food bloggers of the Baltimore area.  Each person brought with them a sweet or savory dish to share with the group.

Chef Nick Malgieri is known to a number of you who bake, you probably have one of his cookbooks on your shelf: 
That evening we had the privilege to sample two of his latest unpublished recipes and he has allowed us to share then with our readers...

Copyright © Nick Malgieri 2011, All Rights Reserved

Unlike most biscotti that are formed into narrow loaves before baking, tozzetti are spread in a pan. After the initial baking, they are cut into narrow strips and dried in the oven until shatteringly crisp.

Makes about 80 thin biscotti

  • 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
  • 2 teaspoons baking powder
  • 1 1/2 cups whole blanched almonds, lightly toasted
  • 1 cup whole blanched hazelnuts, lightly toasted
  • 3 large eggs
  • 1 1/3 cups sugar
  • 2 tablespoons Sambuca liqueur
  • 2 teaspoons vanilla extract
  • 1 tablespoon aniseed, crushed
  • One 9 x 13- x 2-inch pan, buttered and lined with buttered foil

1. Set a rack in the middle level of the oven and preheat to 350 degrees.

2. Stir the flour and baking powder together, then stir in the almonds and hazelnuts and set aside.

3. In a large mixing bowl, whisk the eggs, then whisk in the sugar, continuing to whisk for a minute until somewhat lightened. Whisk in the liqueur, vanilla, and aniseed. Use a large rubber spatula to stir in the flour and nut mixture.

4. Scrape the mixture into the prepared pan and smooth the top. Bake until just firm, about 20-25 minutes. Cool in the pan on a rack.

5. When completely cool, slide the slab of baked dough to a cutting board. Use a sharp serrated knife to cut into three 3-inch wide bars, then cut across them to make 1/2-inch thick biscotti. Arrange the cut biscotti on 2 paper-lined pans.

6. Dry the biscotti until very crisp but still light in color at 325 degrees for about 20 minutes. Cool and store in a tin.

Copyright © Nick Malgieri 2011, All Rights Reserved

The sweet, mellow flavor of Bourbon has a great affinity for chocolate. Serve this unadorned cake with a little unsweetened whipped cream.

Makes one 8-inch cake, 8 to 10 servings

  • 2 sticks (8 ounces) unsalted butter, cut into 12 pieces
  • 8 ounces bittersweet chocolate (70%), cut into 1/4-inch pieces
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour (spoon flour into dry-measure cup and level off)
  • Pinch of salt
  • 5 large eggs
  • 3 tablespoons best-quality Bourbon
  • 1/2 cup dark brown sugar, firmly packed
  • One 8-inch round 2-inch deep pan, buttered, bottom lined with a disk of buttered parchment

1. Set a rack in the upper third of the oven and preheat to 350 degrees.

2. Melt butter in a saucepan over medium heat, allowing it to sizzle and get really hot. Remove from heat, add chocolate and whisk smooth.

3. In a bowl, whisk the granulated sugar, flour, and salt together; add all the eggs and Bourbon. Whisk together smoothly.

4. Stir the brown sugar into the butter and chocolate mixture and stir into the batter.

5. Pour the batter into the prepared pan and smooth the top. Bake the cake until the center is still soft, but no longer liquid, 25 to 35 minutes.

6. Cool the cake on a rack.

7. To serve the cake, invert to a platter and remove the pan and paper. Cover loosely with plastic wrap if not serving immediately.

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