Saturday, April 26, 2014

Chick-fil-A’s New Grilled Recipe Giveaway

Chick-fil-A® is introducing a new lineup of grilled chicken entrees that will give the chain one of the most nutritious and expansive grilled menus across the quick-service industry. On April 14, the Atlanta-based restaurant chain will officially roll-out three new entrees – the Chick-fil-A® Grilled Chicken Sandwich, Chick-fil-A® Grilled Chicken Club Sandwich and Chick-fil-A® Grilled Nuggets – in an ongoing effort to provide more flavorful and “craveable” grilled options for its nutrition-minded customers.

Grilled Chicken (credit: Chick-fil-A)
Chick-fil-A’s new recipe features an unmatched backyard grilled taste. Each grilled chicken breast is freshly marinated with a blend of sea salt, lemon, garlic and savory herbs, and cooked on a state-of-the-art, proprietary grill developed by Chick-fil-A. The technique creates a tender, juicy filet with just the right amount of smoky flavor.

To make this menu enhancement possible, Chick-fil-A invested seven years of testing and more than $50 million to reinvent its grilled chicken recipe. The largest portion of the investment came as the company worked with Garland Grills to create a proprietary grill. This grill sears chicken perfectly on cast-iron grates like it was cooked on a backyard grill, only faster.

“We started with a mission to create a best-in-class grilled sandwich, and after testing 1,200-plus recipes, we landed on a taste so remarkable that we decided to extend the flavor into a full grilled line,” said David Farmer, Chick-fil-A’s vice president of product strategy and development. “Our previous grilled entrees were good, but not remarkable. We wanted a grilled chicken recipe that is just as ‘craveable’ as our original Chick-fil-A® Chicken Sandwich.”
 Following is more information on Chick-fil-A’s new grilled lineup:

  • Chick-fil-A Grilled Chicken Sandwich: The Grilled Chicken Sandwich is a boneless, 100 percent pure breast meat chicken, marinated with a special blend of seasonings and grilled for a tender and juicy backyard-grilled taste. It is served on a new toasted, multigrain bun with green leaf lettuce and tomato and served with a side of Honey Roasted BBQ Sauce. It is priced starting at $4.29 with just 320 calories and 5 grams of fat, making it one of the most nutritious grilled entrees in the quick-service industry. 
  • Chick-fil-A Grilled Chicken Club Sandwich: Building on the improvements of the Grilled Chicken Sandwich, the Club adds a kick of flavor with Colby-Jack Cheese and Applewood smoked bacon. It is priced starting at $5.49 and has 440 calories and 14 grams of fat.
  • Chick-fil-A Grilled Nuggets: Chick-fil-A Grilled Nuggets, which were first introduced in 2012 as a Kid’s Meal entrée, have been reinvented and offer the new grilled flavor in bite-sized pieces of pure boneless breast of chicken that are great as a meal or a snack. Customers can order Grilled Nuggets in 8-count (140 calories, 3 fat grams) or 12-count (200 calories, 4.5 fat grams) with their choice of dipping sauce. Grilled Nuggets are made without gluten-containing ingredients and are free of trans fats, with prices starting at $3.79 and $5.59, respectively.

Chick-fil-A’s new grilled chicken recipe also enhances the chain’s line of other grilled chicken
Grilled Chicken Club (credit: Chick-fil-A)
entrees, including the Chick-fil-A® Grilled Market Salad, Grilled Chicken Cool Wrap® and Chick-fil-A® Chicken Salad Sandwich.

“Chick-fil-A is more committed than ever to providing our customers with a ‘menu of choice’ that not only tastes great, but is great for them,” Farmer added. “Whether our customers are counting carbs, fat or calories, or eating food made without gluten-containing ingredients, we offer a number of menu options to suit their dietary needs and preferences. To keep them informed, we make our nutritional information easily accessible for all guests, including an online meal calculator, calorie counts posted on our menu boards, nutrition panels and pamphlets in our dining rooms, and order-specific nutrition information printed on receipts by request.”

On Feb. 11, Chick-fil-A announced that it will serve chicken raised without antibiotics in all its restaurants nationwide within five years. The move marked the first time a quick service restaurant has committed to a 100 percent “raised without antibiotics” standard for poultry. In late 2013, the company removed yellow dye from its chicken soup, and is testing the removal of high fructose corn syrup from all dressings and sauces, artificial ingredients from its bun, and TBHQ from its peanut oil. Also in 2013,
Chick-fil-A overhauled its salad line by introducing three new premium salads, as well as a new wrap, touting locally sourced greens and premium fruits and vegetables. Chick-fil-A is actively working to reduce sodium across its menu, including a 25 percent sodium reduction in breads and 10 percent sodium reduction in dressings and sauces.

Now is your chance to win a gift card good for FREE Chick-fil-A item in May, June & July.   

1 FREE each month:
  • May - Grilled Chicken Sandwich
  • June - Grilled Chicken Club Sandwich
  • July - 1 of the  previous sandwiches
Use the entry form below to enter the giveaway!

Wednesday, April 16, 2014

Shake Shack to open first Baltimore location in early 2015

credit: Shake Chack
Shake Shack is coming toto Baltimore, Maryland. The restaurant is slated to open in early 2015 and will be prominently located in the city’s picturesque Inner Harbor at 400 East Pratt Street across from the iconic National Aquarium.

Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for its 100% all-natural Angus beef burgers, delicious flat-top dogs, fresh-made frozen custard, craft beer and wine, and more. A fun and lively community gathering place with widespread appeal, over the past decade Shake Shack has earned a cult-like following around the world.

“Baltimore is a thriving city that’s steeped in American history, food and culture. We feel fortunate to be joining this community, and we’re excited to have found such a great Inner Harbor location,” said Shake Shack CEO Randy Garutti. “The Baltimore Shack will also have outdoor seating to take in the views of the harbor while enjoying a ShackBurger, fresh-cut fries and hand-spun shake.”

Like all Shacks, the Baltimore site will be constructed with recycled and sustainable materials, and feature energy-efficient kitchen equipment and lighting. Chairs and booths will be made from lumber certified by the Forest Stewardship Council, and tabletops will be made from reclaimed bowling alley lanes from Brooklyn’s CounterEvolution.

For more information, please visit:

Tuesday, April 15, 2014

Mason Dixon Master Chef Tournament is coming soon

One of my favorite Foodie times of the year is coming upon us - The Mason Dixon Master Chef Tournament is starting up soon again! (Check out my past judging experiences)

Guests of the Mason Dixon Master Chef Tournament will be able to relax and enjoy the beautiful ambiance of the Inn at the Colonnade Baltimore, which boasts marble floors and hand-painted ceilings, while watching the tournament unfold right in front of them. The two fully equipped kitchens will be set-up right in the lobby foyer adjacent to one of Baltimore’s most fashionable restaurants - the Inn at the Colonnade’s very own Alizée American Bistro. The Inn at the Colonnade Baltimore is conveniently located in the historic neighborhood of Roland Park and Homewood, with plenty of on-site parking for guests.
The Mason Dixon Master Chef Tournament, which pits 16 local chef teams one-on-one in a single-elimination competition begins June 16th

This multi-week event is a single-elimination tournament designed to showcase some of the area's finest executive chefs and restaurants. Guests attending this exciting event will be more than just spectators, as they enjoy the unique experience of witnessing two spectacular area chefs battle it out in the prep kitchen right on the main floor. Each evening two chef teams go head-to-head to prepare an appetizer, entrée and dessert for each of three expert judges, as well as amuse bouche portions of their entrees for up to 30 audience member judges. Their creations are scored on creativity, presentation and taste, and only one chef advances to the next round. At the end of this tournament only one of the 16 competing chefs will emerge as THE Mason Dixon Master Chef! 10% of the net proceeds of each ticket sold directly to Meals on Wheels of Central Maryland. More information available at, on Twitter @MDMasterChef, and Facebook at Mason Dixon Master Chef.

Tournament Details
Tickets for all 15 dates of this summer-long single-elimination chef competition are available for purchase at: Tickets for most matches are $25 for general admission and $45 for judging experience (including all taxes). In addition, the Mason Dixon Master Chef Tournament donates 10% of the net proceeds of each ticket sold directly to their charity partner Meals on Wheels of Central Maryland.
Competition Dates (5:30pm – 9:00pm):
  • June 16, 17, 23, 24, 30
  • July 1, 14, 15, 21, 22, 28, 29
  • August 11, 12, 24
Event Timeline:
  • 5:30 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
  • 8:00 p.m. – Judging Begins, Complementary Dessert and Coffee Served

2014 Mason Dixon Chef Competitors
  • Nina Swartz, Aida Bistro & Wine Bar
  • Gerado Goncales, Anastasia/Tapas Adela
  • Kiet Philavanh, Basta Pasta
  • Janny Kim, Bistro Blanc
  • Timothy Dyson, Bluegrass Bistro
  • Rob Palen, Captain James Landing
  • Aaron McCloud, Cedar DC
  • Adam Snyder, Chef’s Expressions
  • Jake Hack, Conrad’s Seafood
  • Shawn McClure, Cowboys and Rednecks
  • Fabio Mura, Grille 620
  • James DiChiara, The Mt. Airy Tavern
  • Jirat Suphrom In, My Thai
  • Jeff Keeney, The Point in Fells
  • Mark Tracey, Roland Park Place
  • Matt Szymanski, The Wonderland Ballroom

B&O's Easter Sunday Brunch

B&O's Easter Sunday Brunch will be from 10am-2:30pm. Adults will be $35 and kids will be $15. In addition to the buffet, guests can enjoy $10 bottomless mimosas and bloody marts.

Spring Greens Salad
Caesar Salad
Smoked Salmon
House Made Pastries
Chefs Selection of Desserts

Scrambled Eggs
Breakfast Potatoes
Fried Chicken
Mashed Potatoes
Corn on the Cob
Roasted Green Beans

Carving Station
Roasted Turkey, Honey Ham, and Roast Beef

Action Stations


Saturday, April 12, 2014

Kooper's Tavern to open new restaurant in Jacksonville, Maryland

Kooper's Tavern was originated in 1997 when Patrick and Katie Russell renamed the former Thames Street Tavern after their beloved yellow lab, Kooper. In 2009, Kooper's Chowhound Burger Wagon hit the streets as Baltimore’s first gourmet food truck. Patrick Russell recently expanded Kooper’s restaurants in late August 2012 and opened Kooper’s North at The Roundwood Shopping center located on West Padonia Road in Lutherville-Timonium, Maryland.

Kooper’s Jacksonville will continue to use our local growers, bakers, butchers, and seafood purveyors. Along with great quality food and beverage, Kooper's Jacksonville will offer a warm atmosphere for the community.
I look forward to opening our doors to the neighborhood. I have already received many enthusiastic and welcoming messages from this great community” said Patrick Russell. “I believe the outstanding service provided by my staff and the diversity of our menu will please everyone
The Baltimore County town, well-known for its appearance in Baltimore native John Waters’ movie Pink Flamingos, will welcome Kooper’s new venture. The restaurant is scheduled to open in early June 2014 after an estimated three-month renovation period that will include the construction of an outdoor bluestone patio.

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Friday, April 11, 2014

Roy’s Restaurant unveils new limited-time Spring prix fixe menu

Roy’s Restaurant celebrates the changing of the seasons by offering an all-new Spring Prix Fixe Menu, a vibrant three‑course meal guaranteed to thaw any winter blues. This special menu offer is available till July 7th for only $36.95 per person.

The Spring Prix Fixe Menu is a showcase of bold color and undeniable warmth, like only springtime can provide. Each mouthwatering dish utilizes a combo of seasonal flavors and fresh ingredients. Featured courses include Short Rib and Mushroom Dim Sum, Seared Salmon and Tri‑Color Carrot Torte.

Roy’s Restaurant is known for its unique and creative menu, a sensational adventure in bold flavors, and its sincere and engaging hospitality that is a welcome escape from the ordinary dining experience. Roy’s Restaurant was born by blending two dynamic principals: delicious food and hospitality inspired by the “aloha” spirit of the Hawaiian Islands. Inspired by his Japanese roots and native Hawaiian cuisine, Chef Roy Yamaguchi opened the very first Roy's Restaurant in Honolulu, Hawaii in 1988. 

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