Friday, June 29, 2012

Rusty Scupper celebrates Independence Day with Annual Crab Feast

In honor of Independence Day, the Rusty Scupper will host its annual July 4th celebration on Wednesday, July 4, 2012 from 5:00 to 10:00 p.m. in its Topside Lounge and upper deck areas. With the best views of the Inner Harbor and the fireworks, the Rusty Scupper will offer an all-you-can-eat crab feast, drink specials and giveaways as part of the celebration.

During the event, guests will enjoy a buffet that features #1 jumbo male crabs, steamed peel and eat shrimp, hot dogs, hamburgers, fried chicken, barbeque ribs, Maryland crab soup, macaroni and cheese, corn on the cob, a variety of salads, assorted desserts and watermelon. The cost is $89.95 per adult and $35.00 per child (10 years old and under)—tax and gratuity are not included.

Reservations are suggested and diners must prepay to reserve a table. Guests who make reservations will have the table for the entire five hours and can come and go as they please. Additionally, diners will have the opportunity to watch the Baltimore’s fireworks display, which are expected to begin at approximately 9:30 p.m.

For those patrons not interested in participating in the crab feast, the main dining room of the restaurant will be open for regular dinner service.

For more information visit www.rusty-scupper.com or call (410) 727-3678 to make a reservation.

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


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


Thursday, June 28, 2012

B&O American Brasserie to host Stags Leap Wine Dinner


B&O American Brasserie is kicking off the summer with a night filed with great food and wine as they host a five-course Stags’ Leap Wine Dinner.

Executive Chef Thomas Dunklin has created a five-course menu for the event. Each course will be paired with a different varietal of wine from Stags’ Leap Winery based out of California, just north of Napa. The different varietals being showcased include: Viognier, Chardonnay, Merlot, Petite Syrah and Cabernet.

When: Thursday, June 28, 2012 at 7:30 p.m.

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

$75 per person - Includes food and drink, but excludes tax and gratuity. Limited seating available. To purchase tickets, call 443-692-6172.

B&O American Brasserie is located at 2 North Charles Street, adjacent to the Hotel Monaco Baltimore on the corners of Baltimore and Charles Streets in downtown Baltimore City. B&O American Brasserie offers original cuisine by Chef Thomas Dunklin and is managed by seasoned industry expert, General Manager Marcus Garner. The restaurant is open seven days a week serving breakfast Monday through Friday from 7:00 to 10:30 a.m., brunch Saturday and Sunday from 10:00 a.m. to 2:30 p.m., lunch all week from 11:30a.m. to 2:30 p.m., and dinner Sunday through Thursday from 5:00 to 10:00 p.m. and on Friday and Saturday until 11:00 p.m. Bar service is available all week from 11:30 a.m. to midnight with happy hour Monday through Friday from 4:00 to 7:00 p.m. Additionally, the restaurant features private dining and catering services. B&O American Brasserie was recently named one of Baltimore’s “Best Restaurants” by Baltimore magazine and continues to be recognized by local diners and visiting foodies. For more information on B&O American Brasserie, call 443-692-6172 or visit www.BandOrestaurant.com, or visit us on Facebook.

Stag's Leap is just seven miles north of Napa, in a valley within a valley, lies the century-old, 240-acre wine estate known asStags' Leap. The winery was founded in 1893 by Horace Chase and his wife Minnie Mizner Chase. The property was named "Stags' Leap" after an old Indian legend. Stags' Leap became a center of social life, attracting the era's most prominent politicians, artists and writers. An intimate valley within the greater Napa Valley, Stags’ Leap is a place of natural beauty, storied buildings and gardens, a lively history, and a reputation for elegant wines showing finesse and intensity. Stags’ Leap is available for historical tastings and tours as well as purchasing from the winery.


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


Tuesday, June 26, 2012

Who won the first night of The Mason Dixon Master Chef Tournament?

Baltimore-Washington area chefs are sharpened their knives for the kick-off of The Mason Dixon Master Chef Tournament, Maryland’s own live “Top-Chef” competition. This week chefs will be competing using a protein from Sponsor Phillips Seafood – for “Battle of the Crab”.

Guests attending this interactive live competition will be more than just spectators, as they watch these top chefs prepare original appetizer, entrée, and dessert creations in less than an hour for three expert judges and up to 28 ‘Guest Judges’. Guests are invited to stand right across from chefs to witness the skills and techniques up close and interact with the chefs as they compete. A few guests will even be selected to taste and judge the chefs’ entrée creations alongside the expert judges and “Judging Experience” ticket holders.

Tickets*: $25 for general admission (includes tax)
$45 for judging experience (includes tax)
Available for purchase at: www.masondixonmasterchef.com
*Tickets must be purchased in advance for the above pricing. $30/ $50 at the door.


Credit:  Sarah Simington
Last night (Monday, June 25) was the kick off night of the tournament with Chef Billy Hughes, Executive Chef of Barracudas Restaurant and Bar versus Chef Moses Jackson of Bethesda Blues and Jazz Supper Club.

Phillip’s “Battle of the Crab” brings together two very different approaches to crab. First we have Baltimore born and raised Chef Billy Hughes who loves cooking with Crab meat and approaches it with the flavors of the Chesapeake. Billy is a machine in the kitchen and has a passion to create signature dishes screaming with flavor.

However, Chef Moses Jackson who was born and raised in New Orleans, and is inspired by the Cajun and Creole influences of the area as well as the bounty of Lake Pontchartrain, is not to be underestimated. Chef Moses loves to cook and incorporate the techniques and ingredients of the gulf. The flavors of New Orleans is legendary and Moses is striving for legendary status with his execution of Jumbalayas, etouffees, and beignets to make Cafe du Monde jealous.

Chef Moses and Chef Hughes both did an awesome job, and the scores showed it (only a 1.6 point differential), but Chef Billy Hughes took the win and will advance to Round 2!


Tonight (Tues, June 26), is match 2 between Chef Patrick Crooks of Roy’s Restaurant, Baltimore versus Chef Fabio Mura of Chazz: A Bronx Original.

The “Battle of the Crab” will continue on Tuesday night (June 26). Chef Patrick “Opie” Crooks is a an extreme chef with volumes of food knowledge including classic French and Japanese technique mixed with the latest mad science (i.e activa meat glue, liquid nitrogen, sous ved cooking). He has cooked for many a celebrity and on many occasions has been flown out to cook with Roy Yamaguchi famous chef and owner of Roy’s locations throughout the world. You never know what Opie might do, you only know it will boggle your mind and tantalize your taste buds.

Chef Fabio Mura was born in far away Sardinia, Italy and trained in Europe. He has a fantastic pallet and a true passion to put out unbelievably fresh and flavorful food. Chef Fabio can be seen “mothering his dishes” starting with hand selecting the best ingredients, gently stirring, adding a kiss of spice here and there while whispering encouraging words as the dish reaches maturity and peaks in flavor. Fabio will not serve any food that does not meet his exacting standards, which could prove deadly in a time-limited competition.

Celebrate local cuisine and local talent while supporting an important cause. Ten percent of net proceeds will go to Meals on Wheels of Central Maryland, a nonprofit organization that delivers nutritious meals, personal contact and related services to homebound individuals. www.mealsonwheelsmd.org

The 8-week event kicks-off next week and continues through the summer, with two competitions each week, until September 10:
  • 6:00 p.m. – Happy Hour
  • 6:30 p.m. – Cold Prep Begins
  • 7:00 p.m. – Chef Competition
  • 8:00pm – Judging Begins
Blobs Park Bavarian Biergarten
8024 Max Blobs Park Road
Jessup, MD 20794


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


Monday, June 25, 2012

Summer Dinner and a Cruise Events support Living Classrooms Tall Ship program

Lady Maryland
With its inaugural "Dinner and a Cruise" event on July 19th, Waterfront Kitchen will kick-off a series of ten delightful evenings to raise awareness of Living Classrooms Tall Ship program. The series brings together the best of life on the Chesapeake Bay - a beautiful sail, fun people and great food -- the essential elements that make Baltimore such a fine place to live. The series will run through the middle of October.

The evenings begin promptly at 6 pm with cocktails and hors d'oeuvres on the pier next to the restaurant, at 1417 Thames Street in Fells Point. Guests will then board the 104-foot 'pungy' schooner Lady Maryland or the 50-foot Chesapeake skipjack Sigsbee for a one-and-a-half hour guided cruise down the Patapsco River toward the Chesapeake Bay. (Photos of the two ships are available.)

Sigsbee
Upon returning to Waterfront Kitchen, guests will enjoy a themed, four-course wine dinner, with menus based on the seed-to-plate concept for which the restaurant is known and multiple wines to compare and contrast. The dinners are designed and hosted by wine expert Chef Jerry Pellegrino.
The cost is $129 per person, excluding gratuity. All reservations must be paid in advance. For information and reservations, call 443-681-5310, email info@waterfrontkitchen.com or visit www.waterfrontkitchen.com.


Cruise aboard the 50-foot Chesapeake skipjack Sigsbee*
  • Thursday, July 19: Dinner Summertime Reds and Grilling
  • Thursday, July 26: Pinot Noirs from Willamette Valley
  • Tuesday, September 18: Syrah from around the World
  • Thursday, September 20: Sonoma vs. Napa (5:30 pm departure)
  • Wednesday, October 10: France's Rhone Valley (5:30 pm departure)
Cruise aboard the 104-foot 'Pungy' schooner Lady Maryland*
  • Thursday, August 16: Summer Wines and Seafood
  • Tuesday, September 11: Wines of Argentina
  • Thursday, September 13: Pinot Noir and Fall Game Birds
  • Tuesday, September 25: Wines of Northern Italy
Waterfront Kitchen offers sweeping harbor views and a seasonal menu of spirited American cuisine. It is open for lunch and dinner, Tuesday - Sunday; happy hour Tuesday - Friday; and brunch on Sunday. The restaurant is located in Fells Point at 1417 Thames Street in Baltimore, Maryland, 443-681-5310, www.waterfrontkitchen.com, info@waterfrontkitchen.com. Reservations are recommended. Valet parking will be available at dinnertime. The restaurant may also be reached by Water Taxi, at stop #8.



*The ships sail rain or shine, and leave on time. There are no refunds or exchanges unless the Captain cancels the cruise due to unsafe conditions. All food and beverages will be provided; passengers are not permitted to bring their own. Smoking is not permitted. Soft-soled shoes are required to board the boat. Guests must provide their own life jackets for any passenger weighing less than 35 pounds.


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Friday, June 22, 2012

Start of Summer GIveaway


Starts summer off right by entering to win dinner!



a Rafflecopter giveaway

The Crackpot details:

  • Valid for dine-in only
  • Not valid on steamed crabs, on holidays, during special events or in the liquor store
  • Must order food to use with alcohol 
  • Not to be combined with other offers 
  • Promotional value of Save must be redeemed in one visit 
  • Promotional value expires on Jun 30, 2012

OLD BAY announces Taste of Baytriotism restaurant event starting today

OLD BAY is proud to call Baltimore home, and even prouder of our fellow Baytriots: folks who love the city, the seasoning and will do anything to defend it. To celebrate this Baytriotic spirit, OLD BAY is launching a special restaurant promotion, Taste of Baytriotism, Friday, June 22, through Saturday, June 30. Restaurants across Baltimore and Annapolis will feature signature OLD BAY menus and demonstrate creativity with food and beverage items spotlighting this favorite ingredient. The restaurant with the most innovative “Taste of Baytriotism” menu will win 70 pounds of OLD BAY in honor of the seasonings 70 years.
“Taste of Baytriotism is a celebration of Baltimore’s original flavor. We want to highlight hometown pride and bring people together to share their love of our eclectic dining scene and great city,” said Bjoern Leyser, OLD BAY business director. “Baltimore is a unique and distinct town, and OLD BAY is honored to be synonymous with its culture and heritage. People bond over their enthusiasm for OLD BAY, and Taste of Baytriotism will instill a sense of camaraderie among Baltimoreans and a friendly competition among the restaurant community.”
Rob Kasper, retired Baltimore Sun food and features columnist, alongside a panel of OLD BAY experts, will judge the most innovative “Taste of Baytriotism” menu. The winner will be named after the promotion. All restaurants in the Baltimore/Annapolis vicinity are invited to participate in Taste of Baytriotism. Restaurants across the region are being provided with OLD BAY coasters and stickers to share with patrons.

For more information about Taste of Baytriotism, including a list of participating restaurants, signature OLD BAY menus and how to participate, visit www.tasteofbaytriotism.com or find us on Facebook at www.facebook.com/oldbay.


A few of Miss Shirley’s menu items:
  • Spicy Shirley - Shirley’s version of a Bloody Mary! Absolut Citron, green tomato slice, pickled okra, peppers, jalapeños, celery, Peppadew, lemon and lime, with an OLD BAY rim.

  • Chesapeake Deviled Eggs - Four deviled egg halves with fresh jumbo lump crabmeat, diced tomato and chives with a sprinkle of OLD BAY.


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Fleming’s Prime Steakhouse & Wine Bar debuts bar la carte menu

Fleming’s Prime Steakhouse & Wine Bar, 720 Aliceanna Street, continues to set the standard in steakhouse dining with the introduction of its new Bar la Carte Menu. Served exclusively in the bar, the menu offers Fleming’s guests six all-new satisfying dishes available any time, any evening. More substantial than appetizers or the typical “bar bites” found at many restaurants, the addition of this Bar la Carte menu makes Fleming’s bar as much a destination for food as it is for wine and cocktails.
“Our Bar la Carte menu is a reason to visit Fleming’s any night of the week,” says Russell Skall, Fleming’s Executive Chef. “This isn’t what you usually think of as bar food, instead these are distinctive dishes with a great mix of bold flavors and textures, served in generous portions meant for sharing. Even in the bar, we want to offer our guests a memorable dining experience.”
Each dish had to pair well with both wine as well as a variety of cocktails and beer, and be easily sharable. After a full year of testing and tasting six new items were selected.

The new Bar la Carte menu includes:
  • Salt and Pepper Shrimp served with crispy fried green beans, thin slices of lemon, and a caper-mustard dipping sauce
  • Prime Steakhouse Meatballs in a spicy peppercorn sauce with shitake mushrooms
  • Fleming’s Original Prime Rib Melt is slow roasted prime rib stacked on a toasted parmesan baguette with Swiss cheese, sautéed mushrooms, whole-grain mustard, horseradish slaw, and au jus for dipping
  • Filet Mignon Flatbread is topped with Danish Blue and Monterey jack cheeses, and red onion confit
  • Cedar-Roasted Mushroom & Artichoke Flatbread has Monterey jack cheese, roasted Christopher Ranch garlic, and roasted red peppers
  • Fleming’s Housemade Burrata is served with charred cherry tomatoes, fresh wild arugula, and toasted garlic crostinis
One additional offering, the Prime Burger, is borrowed from Fleming’s celebrated “5 for $6 ‘til 7” menu. It is served with Wisconsin cheddar cheese, peppered bacon and Fleming’s signature onion rings.
“When we were tasting new dishes for the Bar la Carte menu, we knew we had to include the Prime Burger,” comments Skall. “It’s unbelievably popular.”
“Our goal remains as always, to offer an exceptional dining experience, whether it’s in the dining room or in the Fleming’s bar, says Skall.
The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the Fleming’s 100, which features over 100 wines served by the glass. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator Magazine’s Award of Excellence.









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

Thursday, June 21, 2012

Interview with new Executive Chef Joseph Pastore at The Oceanaire

The Oceanaire is pleased to announce Joseph Pastore as the new Executive Chef. In his new role, Chef Pastore will oversee the restaurant’s kitchen staff and daily culinary preparation of sustainable seafood delicacies.

Upon graduation from the Pennsylvania Institute for Culinary Arts in Pittsburgh, Chef Pastore accepted a position under Executive Chef Karl Edlbauer at The Peabody Hotel in Orlando, FL where he immersed himself in culinary artistry. Chef Pastore continued his successful path and cooked his way through the ranks at award winning restaurants Dux and Capriccio.

In 2007, Chef Pastore joined the opening team of The Oceanaire Seafood Room in Orlando. His skills were wisely utilized preparing wine pairings and enticing specials that were regularly highlighted. Chef Pastore and the Orlando team were quickly recognized earning Best Seafood Restaurant in the Orlando Sentinel for five consecutive years.

Chef Pastore’s cooking leans on using fresh seasonal ingredients when they are available and sourcing out the freshest fish to specialize in classic techniques with a modern twist. His culinary creativity touches the Oceanaire's daily printed menu, and he continues to look for ways to infuse his love of local flavors into fresh fish and shellfish with all-world creativity.
“My training at The Oceanaire has been invaluable and I look forward to growing with the concept as Executive Chef,” said Chef Pastore.


The interview:

Jessica Lemmo: Did you cook growing up and what made you decide you would become a professional cook?

Chef Pastore:  "My first recollection of cooking was visiting my great-grandmother's house where she was kneading and rolling out egg pasta on the kitchen table for chicken noodle soup. I of course wanted to get involved so I began cutting the pasta with her on the table. Since then I have always wanted to help in the kitchen. The food, passion and energy in a kitchen are equally what drew me into this profession."
JL:  If you could go back and go back to school ould you train to be a Chef again?
CP:  "Definitely liked the path that lead me to where I am today. Maybe would have liked to travel around different areas to experience cuisines in the original countries."
JL:  What is the best part about the job?
CP:  "Making seasonal menu changes. Working with local ingredients and crafting unique flavorful dishes that are balanced and healthy."
JL:  Best piece of advice you would give a home enthusiast?
CP: "Try your recipes before you make them for your guests. You might need to add a pinch of this or omit something. Above all have fun cooking!"
JL:  Best cooking tip for a novice?
CP: "I'm frequently asked, "...and how long do I cook it?" It depends on the temperature you are cooking, size of the ingredient and if it's meat the cut of meat. It varies a lot."
JL:  Favorite kitchen gadget?
CP: "I have a favorite peeler. Had it for fifteen years and it can peel the bark off an oak tree."
JL:  Funniest kitchen incident?
CP: "A large gentleman who I will call "Big Mike" reached into the lobster tank and pulled out a 2 pound lobster. Once the lobster broke the surface of the tank Big Mike quickly realized that the lobster was missing a rubber band used to restrain his claws. He let out a scream that could be heard in every corner of the restaurant. Big Mike was just fine and the lobster was... well."
JL:  Favorite food to cook with?
CP: "I have always enjoyed the earthy simplicity of mushrooms. Fresh porcini mushrooms to be exact. They are versatile and can be paired with fish, beef, chicken, just about anything. They are also great additions to risotto, lentils or a sauce."
JL:  Favorite dish to make at work/signature dish and do you have a favorite meal?
CP: "Scallops can be paired with a diverse array of bright Asian flavors, earthy notes or Mediterranean cuisine. Grilled or seared usually work best when the sweetness of the scallop is intensified by caramelizing the outside. Favorite food to eat is Veal Osso Bucco."
JL:  Your favorite cookbook?
CP: "I love Thomas Keller's French Laundry. He is a master of pairing classical ingredients that are accentuated by unique and imaginative sauces. Charlie Trotter is a close second."
JL: If you were to write & publish a cookbook what types of things would you include?
CP: "Technique is equally as important as the ingredients you choose. Fundamentals such as sauce preparation and how to enhance flavors without overpowering the main ingredient."
JL:  When at home, what do you like to eat?
CP: "I usually cook at home for small groups of family or friends. Meals often take on the feel of when I was growing up eating Italian dishes such as lasagna, braciole or marinara. BBQ ribs and salmon are also favorites at home."
JL:  Which item in your home refrigerator would you least like to cop to?
CP: "Onion Rings fresh from the freezer."
JL:  In your opinion, what are the most important elements when creating a recipe from scratch?
CP: "Allow enough time for you item to cook. Don't rush it and taste and season before you serve."
JL:  What’s your favorite music to play in the kitchen?
CP: "Acoustics in the kitchen are surprisingly good. I usually jam to some Stones, Zeppelin or Grateful Dead."
JL:  Best meal you have ever eaten at a restaurant?
CP" "After completing my externship at The Peabody I ate in one of the signature restaurants, Capriccio. There, one of my mentors Joe Klug prepared Osso Bucco to perfection. Hints of rosemary, thyme and garlic all harmoniously balanced and complimenting the towering tender veal shank that was nestled in a creamy lemon risotto. Makes my taste buds pop to this day!"

The Oceanaire provides the perfect setting to enjoy the freshest seafood flown in daily from around the world. The Oceanaire’s knowledgeable staff provides guests with exceptional service by guiding them through the wide variety of items on the menu and selecting the perfect wine to complement any meal. Located at 901 Aliceanna Street, the hours of operation are: Monday - Thursday 5:00-10:00 p.m.; Friday – Saturday: 5:00 p.m. – 11:00 p.m. and Sunday: 5:00 p.m. – 10:00 p.m. For more information about The Oceanaire or to make reservations, please contact 443-872-0000.


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


Wednesday, June 20, 2012

Mason Dixon Master Chef Tournament partners with Meals on Wheels

The Mason Dixon Master Chef Tournament has announced their charity partner for their 2012 summer series of events – Meals on Wheels of Central Maryland.

Meals on Wheels' mission is to enhance quality of life through the provision of nutritious meals, personal contact and related services to homebound individuals. Last year, over 740,000 home-delivered meals were prepared and delivered to more than 2,900 homebound clients through the coordinated efforts of Meals on Wheels staff and some 2,000 volunteers.

Meals on Wheels of Central Maryland currently serves the following areas: Baltimore City, Anne Arundel, Baltimore, Carroll, Harford, Howard, Montgomery and Prince George's counties.

The 15 event, single-elimination chef competition, will donate 10% of the net proceeds of each ticket sold directly to Meals on Wheels of Central Maryland.

Tickets are $25 for general admission and $45 for judging experience (includes all taxes), and are available for advance purchase at: www.masondixonmasterchef.com

Celebrate local cuisine and local talent while supporting an important cause!

Competition Dates (6:00pm – 9:00pm)
:
  • June 25, 26
  • July 9, 10, 16, 17, 23, 24, 30, 31
  • August 13, 14, 20, 21
  • September 10

Event Timeline:

  • 6:00 p.m. – Happy Hour with Complementary Appetizers and Wine Tasting, plus Drink Specials
  • 6:30 p.m. – Cold Prep Begins for the Competition
  • 7:00 p.m. – Chef Competition
  • 8:00pm – Judging Begins
Location:
Blobs Park Bavarian Biergarten, 8024 Max Blobs Park Road, Jessup, MD 20794

Guests can purchase authentic Bavarian cuisine from the historic Blob's Park menu or one of over 80 different beers from around the world stocked at the huge bar just a few feet away from the cooking action (wine and top-shelf liquors also available for purchase).


I was a judge during the last tournament and had was wowed each week I judged. Check out some of my reviews of the tournament, pictures and videos:
For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant


Tuesday, June 19, 2012

A Taste of Two Cities, a culinary battle between Baltimore & DC food trucks

The Maryland Mobile Food Vendors Association will host “A Taste of Two Cities,” a food truck rally featuring 20 food trucks from Baltimore and 20 food trucks from Washington, D.C "A 'Taste of Two Cities' showcases, on a regional level, our nation's incredible food truck industry that is creating jobs and providing cities, that embrace food trucks, opportunities for economic growth," said Chef Ruddell-Tabisola, Executive Director of the DC Food Trucks Association. "The event also celebrates one of our chief values and hallmarks of the food truck industry -- community -- with a little friendly competition.”

The event will be held on Saturday, June 23 from 11:00 a.m. until 7:00 p.m. in South Baltimore at Westport Waterfront, less than 10 minutes from Federal Hill.

“A Taste of Two Cities” will feature food and drinks from the top food trucks in the region in addition to live entertainment from local bands.

To determine which city can lay claim to being the best, the 20 Baltimore food trucks will face off against 20 DC food trucks. Local celebrity judges as well as event goers will help to determine the winner.
“This event will determine once and for all whether our nation’s capital or the city that successfully defended it two hundred years ago has bragging rights as the best mobile gastronomic offerings,” commented event organizer, Damian Bohager. “With the increased popularity and interest in food truck Gatherings, we are hoping “A Taste of Two Cities” will become an annual affair.”
Directions to the event can be found at www.westportwaterfront.com. Additionally, Westport Waterfront is accessible via Baltimore’s Light Rail system by exiting at the Westport Station stop (south of the Hamburg Street stop which serves M&T Bank Stadium).


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


Monday, June 18, 2012

RA Sushi introduces new menu items and additional cocktail selections today

Credit:  RA Sushi
Starting today RA Sushi Bar Restaurant will roll out updated dinner and beverage menus, adding a new selection of appetizers, shareable creations, and specialty cocktails.
“Every year, RA Sushi refreshes its menu to keep the choices new and exciting for our guests. We stay true to our popular favorites, while introducing some new flavors focused on culinary trends,” said RA Sushi Executive Chef Tai Obata.
Under the “Soup and Salads” category, Obata added the Clam Udon: sake steamed clams served over udon noodles in a sake cream broth ($13.25). A variety of creations for grazing have also been added to the menu. Get started with the Edamame Dip: a creamy edamame and spinach dip, served warm with wonton chips ($5.25).

Credit:  RA Sushi

Credit:  RA Sushi
 Get friendly with five new shareable plates. The Holy Shishito Chicken is Asian breaded chicken lightly fried and sautéed in a chili sesame sauce, tossed with fried shishito peppers, onions, and green and red peppers ($9.75). Choose the Drunken Clams ($12.75) or the Drunken Black Mussels ($9.25) steamed in sake and sautéed in garlic and seasoned soy sauce. Craving a little bit of heat, try the Bonfire Shrimp, Asian breaded shrimp, lightly fried and tossed in a chili sauce with fried shishito peppers ($11.75). For a lighter option, order the Salmon with Green Beans, grilled salmon on top of garlic green beans, drizzled with a spicy yuzu sauce ($10.25).


Credit:  RA Sushi
RA Sushi has updated its popular Asian Chicken Wings ($7.25) to include three flavor options: Sesame Garlic, Black Pepper Teriyaki, and Chili Ponzu. An order comes with a half a dozen wings tossed in a sauce of choice. RA’s new Crispy Asian Tacos are sure to be a huge hit! Sample from five different flavors, including the Spicy Tuna, a spicy tuna mix, lobok, lettuce mix, crumbled wasabi rice cracker bits, and guacamole in a rice paper shell ($9.25) or the Chicken featuring chilled shredded sake steamed chicken with Asian vegetables in a rice paper shell ($7.50). Other flavors include Spicy Salmon ($8.25), “RA”ckin’ Shrimp ($8.25), and Crispy White Fish ($8.25).

Credit:  RA Sushi
A meal at RA would not be complete without indulging in one of the restaurant’s creative cocktails. The updated menu now features five new drinks, including three skinny cocktails that come in at less than 200 calories each. Try one of the new refreshingly fruity creations, including the Strawberry Saketini, Svedka Citron, Nigori sake, strawberry purée and lemon juice ($9), or the Coconut Moshi Mojito, a cool andrefreshing cocktail with Cruzan Estate Light rum hand muddled with fresh lime, sugar, soda and fresh mint, plus coconut flavor ($8).

Those watching their waistline can enjoy the low-calorie Cucumber Collins, a mix of Effen Cucumber vodka, fresh cucumber, lime juice, Monin Sugar Free Sweetener and soda ($8); the Kiwi-berry Kiss, Voli Lemon vodka muddled with fresh kiwi, strawberry, plus fresh citrus and Monin Sugar Free Sweetener and soda ($8); or the Lycheetini, exotic flavors of muddledlychee fruit mixed with Voli Lemon vodka, lychee juice, lemon juice and Monin Sugar Free Sweetener ($9).

RA Sushi continues to be known for killer happy hour specials that are available Monday through Saturday from 3 to 7 p.m. Popular happy hour dishes include Tootsy Maki, the Viva Las Vegas Roll, Sweet OnionSalmon Tapas, and Pineapple Cheese Wontons. RA’s creative cocktail menu features such favorites as the Sake Sangria, Blushing Geisha and Mango Martini. RA Sushi Bar Restaurant also serves as a great late night happy hour hotspot. RA’s Flying Fish Lounge is every Sunday from 8 to 11 p.m. The happy hour and Flying Fish Lounge menu offers more than 35 sushi, appetizer, and tapas selections, ranging from $2.25 to $7.25, plus a wide variety of beer, wine and signature cocktails ranging from $3 to $7.

RA Sushi Baltimore is located at 1390 Lancaster Street in Harbor East’s The Eden. Lunch is served from 11 a.m. to 3 p.m. and dinner is served until 11 p.m. daily. The bar is open until 1 a.m. or later. Happy Hour food and beverage specials are offered Monday through Saturday, 3 to 7 p.m. On Sunday nights from 8 p.m. to midnight, RA-goers visiting the Flying Fish Lounge will find specials on sushi and drinks.


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

Saturday, June 16, 2012

The Rusty Scupper’s Father’s Day Brunch


This Father’s Day skip the traditional cookout or steak dinner and start the festivities early at brunch. From a raw bar and Natty Bohs to sangria and Chesapeake Bay-inspired seafood dishes, the Rusty Scupper’s Father’s Day Brunch has something for every member of the family.

The Rusty Scupper’s Father’s Day brunch will feature several items from its traditional Live Jazz Brunch such as made-to-order omelets, smoke salmon platter, carving stations, peel and eat shrimp, Old Bay home fries, fruit station, as well as many other items. As a tribute to dads, the Rusty Scupper will add several dishes including Cajun catfish, jambalaya with white rice and mussels in a garlic sauce. Additionally, unlimited Natty Boh drafts will be included in the price.

The Rusty Scupper’s Father’s Day Brunch is $41.95 per adult and $18.95 for children 10 years old and younger. Reservations are recommended and can be made by calling (410) 727-3678. For more information visit www.rusty-scupper.com.

The Rusty Scupper is located on Baltimore’s Inner Harbor at the Inner Harbor Marina (402 Key Highway). Celebrating its 30th anniversary in 2012, the Rusty Scupper features contemporary American seafood dishes and seasonal cuisine by Chef Mark Miranda. The restaurant serves lunch Monday through Saturday starting at 11:30 AM, dinner seven days a week and a Live-Jazz brunch on Sundays from 10:45 AM to 2:00 PM. Happy Hour specials at the bar are offered Monday through Friday from 4:00 to 7:00 PM. A complimentary shuttle service is available to guests within the city limits Monday through Saturday from 5:00 PM to close.


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


Friday, June 15, 2012

A delightful tasting with some readers of the new dessert menu at Chick-fil-A

Credit: Chick-fil-A
Chick-fil-A has revamped it’s dessert menu and myself and some of my readers were invited to Chick-fil-A at 2008 E. Joppa Rd. in Parkville to try out some of these great new desserts. They served us in style with a white tablecloth, flowers, menus and those little stuffed cows (that my 1 year old twins and the dog love to play with).

Chick-fil-A’s newest dessert offerings:
  • Chocolate Chunk Cookie: The large, warm, gooey, and baked fresh daily in each restaurant, the cookies are filled with semi-sweet dark and milk chocolate chunks, along with wholesome oats for an old-fashioned touch
  • Fudge Brownie: The newly improved Fudge Brownie that is rich and moist contains semi-sweet chocolate chunks, is topped with a creamy fudge icing (does not contain nuts)
  • Cookie Sundae: A new twist on the sundae featuring generous pieces of the Chocolate Chunk Cookies, topped with vanilla IceDream, Hershey’s Chocolate Syrup, whipped cream and a cherry on top
  • Fudge Brownie Sundae: A rich sundae featuring generous pieces of the Fudge Brownie, topped with vanilla IceDream, Hershey’s Chocolate Syrup, whipped cream and a cherry on top
  • Mini Sundae: A smaller but tasty dessert featuring vanilla IceDream, Hershey’s Chocolate Syrup, whipped cream and a cherry on top
So you may ask which was my favorite? That is a hard one!!! I guess I would say I would have 3 top choices: the cookie, cookie sundae and the mini. The Mini Sundae is perfect for those days when you just need a small sweet treat to satisfy a sweet tooth. The warm and gooey (it really was) cookie is delightfully yummy and just goes to the next level when you make it into a sundae!  Like I find every time I visit this location, either dining in or through he drive thru - the staff was attentive refilling your drink and very courteous and friendly.

My readers and guests enjoyed themselves and these are some of their thoughts of the new and improved dessert menu:
Mary: “My father and I were very impressed by the full array of desserts now available at Chick-Fil-A. The cookie was warm, chewy, and full of wonderful chocolate chunks. The brownie was incredibly fudgy and the mini sundae was perfect after a big meal. The brownie sundae was better than the brownie by itself because the cold ice cream toned down the richness of the fudge in the brownie. We both agreed that the best dessert was the cookie sundae. The combination of the chewy cookie and the vanilla ice cream is hard to beat. All in all, a great ending to a Chick-Fil-A Meal!”
Sarah: “Overall I love the new choices of dessert. My favorites were the cookie and the mini sundae. The cookie was warm and gooey, just how I like it. The mini sundae is the perfect size for a perfect ending to the meal. I have been back to have the cookie a couple of times.”
Eli, The Koodie: “I thought it was delicious! The chocolate chunk cookie was chocolaty, the brownie was fudgy and very rich, the mini sundae was creamy, and the cookie and brownie sundae were like a mixture of the things that I have described up top. I am happy they have more desserts because I used to only get the ice dream ice cream and now there is more to choose from. Well, that's all. Bye!”
Also don’t forget about the feature flavor of milkshake - Banana Pudding Milkshake: Back for a limited time, the Banana Pudding Milkshake is hand-spun with Chick-fil-A’s popular “home-style” Icedream and made with fresh bananas, real Nilla wafers, a splash of vanilla, and topped with light whipped cream and a maraschino cherry.






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*Note that this tasting was a complementary media tasting to share the new menu items, however, all thoughts and opinions are my own.


 Chick-fil-A on Urbanspoon

Thursday, June 14, 2012

Finding comfort at Donna's of Cross Keys

With my Mom in town and visiting to help celebrate my twins 1st birthday, we heading out to do some shopping and grab a bite to eat. We decided to give Donna’s of Cross Keys a try.

It was a warm sunny day so we choose to dine on the patio under one of the black umbrellas, tucked away from the hustle and bustle of Falls Road. The host was this nice elderly man who was as charming and as sweet as they come. Our waiter was also helpful and attentive.

The menu offered a mouth-watering variety of seasonal salads, sandwiches and small plates.
Since I don’t get to see my mother very often I was in a mood of feeling comfort and what better way to experience that then with an childhood favorite of grilled cheese – but only modernized for a adult palate. I got the grilled cheese with bacon and granny smith apples served with a choice of soup ($13). I choose to get the tomato bisque to complete my “childhood” meal. There is just something with the flavors of butter, cheese, apples and bacon between two slices of bread that will make just about any mouth water. The texture of the melted cheese combined with the crunch or the bacon and apple makes it well balanced. And of course when you dip it in the flavorful bisque what more could my taste buds ask for (no matter the temperature or season).

My mother got Donna’s Roasted Vegetable Panini with provolone, toasted ciabatta, sweet fries and spicy aioli ($11). The serving size of both the fries and sandwich will have most getting a Doggie Bag. The vegetables were fresh and nicely roasted. The spicy aioli had a kick to it – more then I expected it to – but was still tasty.

The only down we experience on this dining experience was that my mother ordered an iced cappuccino ($4.50) and it didn’t arrive till just right before our meal did.

I recommend enjoying a meal on the patio underneath the big black umbrellas and I am looking forward to try one of the enticing items off the dinner menu not only at this location but the Charles Village location.


5100 Falls Rd
Baltimore, MD 21210


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

Donna's on Urbanspoon
TheBesty

Wednesday, June 13, 2012

Gay pride happy hours on Thursdays at B&O American Brasserie

June is Gay Pride month, and to celebrate, B&O will be hosting Gay Pride Happy Hour every Thursday from 4 to 7 p.m.

Here are details on the specials that will be offered:
  • $3 Beers
  • $4 Select glasses of white and red wines
  • $5 Pink bubbles
  • $5 Cosmos
  • $3 Cheese and pepperoni flatbreads
  • $10 Award-winning Queen Bee cocktails by Brendan Dorr
A couple of the happy hours will have special themes and events as well.

On Thursday, June 14, B&O will host a raffle for AIDS Action Baltimore.  The AIDS Action Baltimore Charity is an organization that advocates for HIV research, patient support services, HIV/AIDS awareness, financial assistance for those with HIV, and much more. The raffle prize will be dinner for two at B&O, plus a one-night stay at the Hotel Monaco Baltimore along with two of the hotel's popular animal-print robes. All proceeds from the raffle will go to the nonprofit organization. More information about AIDS Action Baltimore can be found at http://www.aidsactionbaltimore.org/.

On Thursday, June 21, B&O will host a "Bears and Beers" happy hour. In addition to the specials listed above, they will have a craft beer tasting from Legend Brewery.




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Tuesday, June 12, 2012

RA Sushi celebrates International Sushi Day with complimentary Tootsy Maki

On June 18, 2012, RA Sushi Bar Restaurant is celebrating International Sushi Day, an informal holiday created to encourage sushi lovers around the world to eat more sushi. In honor of this special day, anyone who “likes” RA Sushi on Facebook can print a special offer good for one complimentary Tootsy Maki.

To make the holiday official, in 2010, RA Sushi declared June 18 as International Sushi Day in the Chase’s Calendar of Events. The date continues to be included in this most comprehensive and authoritative reference book available on special events, worldwide holidays, civic observations, and more.

The complimentary Tootsy Maki certificate must be printed from RA Sushi’s Facebook page on June 18,International Sushi Day, and it can be redeemed between 11 a.m. and 7 p.m. on the same day. Visit RA Sushi’s Facebook page at www.facebook.com/RASushiBaltimore

Tootsy Maki is one of RA Sushi’s most popular rolls containing kani kama crab mix, shrimp and cucumber, rolled and topped with crunchy tempura bits and drizzled with a sweet eel sauce. It does not contain raw fish, so it is the perfect starter roll for those looking to begin their exploration into the world of sushi.

Sushi’s presentation has evolved over the years, when it began as a means of preserving raw fish in Southeast Asia and eventually became a form of “fast food” sold from street vendors. Now a celebrated cuisine worldwide, sushi has become an art form, with each restaurant offering its own signature dishes of nigiri, sashimi, and maki. On International Sushi Day, sushi connoisseurs and sushi novices are encouraged to dine on their favorite RA Sushi dishes or explore the menu and try something new. All 25 RA Sushi Bar Restaurant locations nationwide will participate in International Sushi Day.

RA Sushi Baltimore is located at 1390 Lancaster Street in Harbor East’s The Eden. Lunch is served from 11 a.m. to 3 p.m. and dinner is served until 11 p.m. daily. The bar is open until 1 a.m. or later. Happy Hour food and beverage specials are offered Monday through Saturday, 3 to 7 p.m. On Sunday nights from 8 p.m. to midnight, RA-goers visiting the Flying Fish Lounge will find specials on sushi and drinks.


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


Monday, June 11, 2012

Pei Wei offers guests free new Hong Kong BBQ

Credit: Pei Wei
Pei Wei Asian Diner is excited to share its latest, limited-time Pei Wei menu offering, Hong Kong BBQ. Fans are invited to try the new Hong Kong BBQ for free by visiting PeiWeiMarket.com and creating a Pei Wei Passport (or logging in to their existing passport) to watch a short video about the new dish and earn their Hong Kong BBQ Fanatic stamp. Passport holders will then receive an offer for a free Diner Select with the purchase of another entrée or Diner Select. Pei Wei fans should log in to PeiWeiMarket.com soon—the Hong Kong BBQ Fanatic stamp will only be available to earn till June 14.
“Hong Kong BBQ is prepared over an open fire to caramelize Pei Wei’s sweet, savory marinade made from honey, hoisin, soy sauce, wine and five spices,” said Pei Wei Creative Culinary Chef, Phil Butler. “Hong Kong BBQ Fanatic stamp is the perfect opportunity to learn more about the dish and try it at Pei Wei.”
Inspired by the Cantonese roasted meat, Char Su, Hong Kong BBQ is glazed over an open flame to create a bold and unique flavor. The love of this dish is widespread from Japan to Southeast Asia and it is served everywhere—from open-air markets to five-star restaurants. The Pei Wei culinary team was inspired by the flavorful dish while traveling through Asia and is excited to share their creation with Pei Wei fans. Hong Kong BBQ is available as one of seven Diner Select options served with the choice of Spring Roll, Cup of Soup or crisp Asian slaw starting at just $6.25.

The site and Pei Wei Passport encourage fans to virtually tour the markets of Asia alongside top Pei Wei chefs as they explore China, Japan, Korea, Vietnam and Thailand. A user may obtain a virtual passport and earn passport stamps for user engagement.
“As a chef, it’s my job to share my culinary experiences with our guests, and to take fans along the journey with Pei Wei,” said Chef Phil. “The goal of PeiWeiMarket.com is to share our travels and reveal the culinary and cultural traditions that inspire Pei Wei’s menu and to encourage our fans to explore with us.”
The user-friendly website includes the following sections:
Pei Wei Passport: Keep track of passport stamps and continue to collect your rewards.
  • Collect stamps for exploration on PeiWeiMarket.com.
  • Share stamp achievement through social media.
Five Countries of Flavor Tourism: China, Japan, Korea, Vietnam, Thailand
  • Videos from the streets and markets.
  • Featured content on cuisine and culture, recipes.
  • Fresh ingredients from the markets.
  • Learn about the Pei Wei chefs’ travels.
Chefs: Meet the chefs behind Pei Wei Asian Diner
  • Chef Phil Butler, Pei Wei Creative Culinary Chef
  • Chef Brad Borchardt, Culinary Director of International Development for Pei Wei Asian Diner.
  • Chef Mark Miller, one of America’s foremost chefs working in regional cuisines and international flavors.
Local Locations:
  • 6302 York Rd. Baltimore, MD 21212
  • 1901 Towne Centre Blvd Suite 145 B Annapolis, MD 21401
  • 6478 Dobbin Center Way Suite A Columbia, MD 21045
For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant


Calling all those who work for the food industry: The Summer Fancy Food Show is here

NASFT’s Summer Fancy Food Show invites chefs, food trade professionals, distributors and retailers to attend their event in Washington DC this month! Here you’ll find some of the most innovative, gourmet and organic products that remain unavailable at your local grocery store. Beyond specialty foods, this year the Fancy Food Show is offering educational tastings, cooking workshops, and chef demos that will inspire you personally and professionally. The marketplace opens on June 17th and goes ‘til the 19th at the Walter E. Washington Convention Center.

I’m especially looking forward to meeting Nadia G from Bitchin Kitchen! She’s giving a free talk to attendees about marketing your foodie personality, branding your love of food, and how the right ingredients can differentiate you from your competition.

When you register, use this exclusive promotional code to get ten bucks off your attendee badge: SX10. Click here to register for your badge. Hope to see you there!

Friday, June 08, 2012

Amazing eats at the Maryland Traditions Folklife Festival


Maryland Traditions, a program of the Maryland State Arts Council (MSAC), has announced a list of distinctive food offerings at the 2nd Annual Maryland Traditions Folklife Festival. The Festival, an interactive, family-friendly celebration of traditional music, arts and foods from across the state is from 11:00 a.m. – 7:00 p.m., June 16 at the Creative Alliance at the Patterson—rain or shine.

Variety is a recurrent theme of the Festival, with its musical lineup representing more than a dozen genres and a diverse list of more than 30 traditional artists who will perform and teach free workshops. Food at the Festival ranges from the crab cakes and Smith Island Layer cakes of Maryland’s Eastern Shore to barbeque from Southern Maryland, Indo-Nepali from Baltimore, and more.
Food vendors at the 2nd Annual Maryland Traditions Folklife Fest are:
  • PRIGEL FAMILY CREAMERY: The Prigel family has been farming on the same Long Green Valley property since 1895. In 2008, the family’s Bellvale Farm was certified organic. The cows raised here are grass-fed and anti-biotic free, and their milk gets churned into a gourmet’s delight of flavors like lemon, caramel pretzel, black cherry, and the provocatively named, Bobby’s Black Mud, named for current owner, Bobby Prigel.
  • HIMALAYAN HOUSE: The Himalyan House is one of several restaurants that have evolved out of Baltimore’s growing Nepalese community, many of them students and professionals. Opened in 2005 by Bijaya Shrestha, Pearl Regimi, and Prem Raja Mahat, the restaurant serves Nepalese specialties like chicken momo and alu tama bodi, as well as more recognizable Indian fare like chicken tikka masala. Prem Raja Mahat also appears at the festival on the music stage with his Himalayan Music Group.
  • BEAR CREEK OPEN PIT BAR-B-Q: Bear Creek Open Pit Bar-B-Q owner Curtis Shreve may hail from the Louisiana-Texas border, but his cooking nods to both his birthplace and his adopted homeland of southern Maryland. Along with masterful pit beef and pork, Shreve turns out a mean Maryland stuffed ham as well as the occasional rabbit stew. Freshly shucked oysters are often for sale in season at the restaurant; the dining room’s taxidermied wildlife, much of it shot by Shreve, is not.
  • BALTIMORE’S BEST SNOWBALLS: For many Maryland teenagers, working a snowball stand is a classic summer job, but for Chad, 21, and Devin Wheeler, 19, it’s all business. The New Windsor brothers are the proprietors of Baltimore’s Best Snowballs, a mobile snowball trailer, originally purchased for them by their parents, Cheryl and Kerry Wheeler, in 2007 as a hands-on way to learn the value of hard work and customer service through the tradition of shaved ice and sweet syrup. Featuring thirty syrups, including classics like egg custard and sky blue, and must-have marshmallow topping, Baltimore’s Best Snowballs travels to carnivals and fairs, corporate parties and community picnics. Their set snowball stand at Little George’s Convenience Store in Westminster opened in 2011.
  • RON’S FAMOUS PIT BEEF: Ron Coyne, proprietor of both Ron’s Famous Pit Beef and R-N-R Brakes in Trappe, Maryland, is a small business owner by profession and a barbecue enthusiast by avocation. He began selling his famous pit beef over ten years ago at charity functions. On weekends, he now takes his barbecue shack on wheels on the road. You can often find him on Route 50, next to the Bay Country Bakery in Cambridge.
  • FIESTA MEXICANA: Federico Guadelupe-Lopez’s Rosedale restaurant has become an open secret among Baltimore foodies looking for authentic Mexican food. Fiesta Mexicana serves homemade salsas, tortillas, enchiladas mole, and sopes, but regulars go for the pambazo, a Mexico City classic sandwich drenched in guajillo sauce and grilled. Federico’s wife, Maria, also appears at the festival as part of the Mexican Folkloric Dance group, Mexico Vivo.
  • CLASSIC CAKES: 6th generation Smith Islander Janice Marshall will be on hand to talk about how to make a Smith Island layer cake (8-12 pencil-thin layers of cake interspersed with frosting). Though she learned from her grandmother, she will be selling cakes made by Classic Cakes. Started in 2003 by native Smith Islander Dana Evans (who learned as a child alongside her mother and grandmother), Classic Cakes has thrived in its Eastern Shore home of Salisbury. Smith Island Cakes will be available at the Festival by the slice or larger.
For more information, directions and parking visit http://www.marylandtraditions.org/How_To_Festival


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