Wednesday, August 27, 2014

Lotsa Pasta Every Friday Night!

Every Friday night is “Lotsa Pasta” night at Vivo Italian Kitchen & Wine Bar By George Martin (The Hotel at Arundel Preserve, 7793-B Arundel Mills Blvd., Hanover MD 21076 [410] 799-7440). 

Diners are invited to create and indulge in an endless bowl of their ideal pasta dish. The feast begins with a Vivo salad, followed by the guest’s selection of pasta, sauce and protein. The meal is not complete without a cannoli for dessert. 

Cost is $25 per person, including endless refills of the guest’s pasta creation, plus tax and gratuity. 

Pasta bowl selections will change weekly and may include:

Choice of Pasta:
Freshly Made In-House Pasta
Classic Mafaldine
Spinach and Ricotta Ravioli
Gluten-Free Penne
Egg Malfatti

Choice of Sauce:
Pecorino Romano Alfredo
Roma Pomodoro
Rapini and Walnut Pesto with Extra Virgin Olive Oil
A La Vodka

Choice of Meat:
Grilled Chicken Breast
Classic Meatballs
Crispy Eggplant
Sauté of Bay Shrimp

For reservations or further information, call Vivo Italian Kitchen & Wine Bar By George Martin at 410-799-7440 or visit Find the restaurant at or

Friday, August 22, 2014

Teammates Turned Rivals: Conrad’s Seafood and Che fs’ Expressions Compete for Chef Title

If you’ve been waiting for the right time to attend the Mason Dixon Master Chef Tournament, this is it! There is only one more match left in this summer-long Tournament that kicked off in June with 16 chef teams vying for $10,000 in cash and prizes.
Come out Sunday, August 24th for the Final Championship Match where Conrad’s Seafood and Chefs’ Expressions, will compete to see who wins it all!
But, that’s just part of the story. The two executive chefs: Chef Jake Hack of Conrad’s Seafood and Chef Adam Snyder of Chefs’ Expressions, were actually teammates last year in the competition, with Chef Snyder acting as Sous Chef to Chef Hack in the Tournament. So, this year, the teams may be competing for more than just the $10,000 in cash and prizes, there are also some bragging rights to be won with these two amazing chefs and friends!
The winning team will emerge with $1,000 cash from Mason Dixon Master Chef, a $3,000 convection oven donated by sponsor Vulcan, an all-expense paid 2-day trip to Milwaukee, Wisconsin where the winner will tour Crave Brothers, the New Glaris Beer Plant, and the Emmi Roth USA Plant, as well as attend the Culinary Executive Center for Cheese Course Plates and Fondue, provided by sponsor Emmi-Roth USA and estimated at approximately $3,000,  numerous other culinary prizes from various sponsors, the official Chef a la Mode Championship jacket, a plaque for the winning restaurant, and of course the title of 2014 Mason Dixon Master Chef Champions!
10% of each ticket sold goes directly to Meals on Wheels of Central Maryland, the competition’s charity partner.
Tickets*: $35 for general admission (includes tax)
Available for purchase at:
*Tickets must be purchased in advance for the above pricing. $45 at the door (if available).
The $35 General Admission ticket price includes admission to that night’s competition, wine/spirit tasting, passed hors d’oeuvres during happy hour (5:30 – 7:00pm), dessert and coffee bar, all taxes and a 10% donation to charity. Tickets are on sale now, and are expected to sell out quickly!
Final Championship Match: “Battle Craft / Local Artisian”
Sunday, August 24 (doors open at 5:30pm) – Chef Jake Hack of Conrad’s Seafood versus Chef Adam Snyder of Chefs’ Expressions

Monday, August 18, 2014

MISSION BBQ plans to honor American heroes on 9-11 by raising $50,000 with your help

MISSION BBQ is now offering their 9-11 NEVER FORGET American Heroes Cups in remembrance of all the victims and brave men and women who sacrificed their lives on September 11, 2001.  For the next month, $2.00 from each $3.99 cup sold will be donated to local police and fire charities in the communities of each MISSION BBQ restaurant throughout Maryland, Pennsylvania, Virginia, and North Carolina. With ten locations open by September 11, 2014, the restaurant known for its traditional American BBQ with a hefty side of patriotism plans to raise more than $50,000.

On Thursday, September 11, MISSION BBQ will also honor all law enforcement, firefighters and EMS with free turkey, pork and brisket sandwiches all day at each of its restaurants.  Additionally, a local first responder will perform a live rendition of the National Anthem at Noon at all locations.

“We will never forget that tragic day in history that changed the world as we knew it,” said MISSON BBQ co-founder Bill Kraus. “This is our opportunity to honor and remember the brave men and women who lost their lives in the line of duty.”

Keeping with its mission to “Proudly Serve Those Who Serve,” MISSION BBQ has a targeted goal of opening 40 restaurants throughout the East Coast by 2018. MISSION BBQ currently has restaurants in four states, including Maryland, Pennsylvania, Virginia and North Carolina.

MISSION BBQ first opened its doors on September 11, 2011, on the tenth anniversary of the day that changed the world forever. Owners Bill Kraus and Steve Newton opened the restaurant with a mission to give back to local community and American Heroes, who protect, serve and save.  

They traveled across the country, from Texas to Kansas City, to the Carolinas and St. Louis to master America’s greatest contribution to culinary arts: BBQ!  A few favorite menu items include Bay-B-Back Ribs; North Carolina Pulled Pork; and Jalapeno and Cheese Sausage. Each MISSION BBQ location supports and donates proceeds to numerous military charities including the Wounded Warrior Project, USO, Toys for Tots and the Honor Flight Network, as well as the many local police, fire and first responder charities in each of their communities. 

Every day, at exactly 12 noon, the entire restaurant halts to honor our country by saluting the flag, standing at attention and singing our National Anthem.  MISSION BBQ offers customized catering for parties of all sizes, small and large, and has an authentic deuce and half military truck outfitted with a fully operational smoker that can roll in and feed your army.  

For more information about MISSION BBQ, please visit   Follow Mission BBQ’s latest news at  and

Suggested by the author

Sunday, August 10, 2014

San Giorgio Celebrating 100th Anniversary in Baltimore with recipe contest and free pasta

This year marks the 100th Anniversary of San Giorgio® pasta, an iconic brand that has brought families together around the dinner table since 1914. To commemorate this formidable milestone, San Giorgio is launching a pasta recipe contest and celebrating with festivities in Baltimore, Philadelphia, Pittsburgh and surrounding neighborhoods throughout the month of October.

San Giorgio 100th Anniversary Festivities
  • San Giorgio Pasta 100th Anniversary Recipe Contest: San Giorgio pasta is launching a pasta recipe contest to celebrate 100 years of turning mealtime into family time. Now through August 28, pasta lovers in Baltimore, Philadelphia, Pittsburgh and surrounding neighborhoods can enter the contest at by submitting their favorite San Giorgio pasta family recipe for the chance to win a Grand Prize of $5,000. The contest will have one Grand Prize winner in the Baltimore-area, Philadelphia-area and Pittsburgh-area respectively.
  •  Cook-Off Competition: Three contest finalists in each city will put their family recipe to the test by competing head-to-head in a cook-off competition. To determine a contest winner in each city, San Giorgio pasta has teamed up with local chefs and restaurateurs to host and judge the competition at their restaurants. All boasting a long-standing family heritage of serving up mouthwatering Italian cuisine to multiple generations of diners, the chefs joining San Giorgio to celebrate the 100th anniversary include:
  • Free Pasta for all!: To thank San Giorgio’s fans for 100 years of love and support, the San Giorgio pasta 100th Anniversary Food Truck will travel across the Mid-Atlantic region throughout the month of October to celebrate many years of delicious family meals with local residents. In Baltimore, Philadelphia and Pittsburgh, the San Giorgio pasta 100th Anniversary Food Truck will host all-day, free pasta celebrations where the local chefs will help the city contest winner dish out tastes of their winning recipe and some San Giorgio pasta family favorites. City celebration events will be held at the following locations and dates:
    • Baltimore, October 21: Inner Harbor, Marketplace at Pratt Street, 11:00 a.m. – 7:00 p.m.
    • Philadelphia, October 14:
      • Rittenhouse Square, 10:00 a.m. – 2:00 p.m.
      • Center City, Market Street at N. 18th Street, 3:30 p.m. – 6:30 p.m.
    • Pittsburgh, October 1 Market Square, 11 am - 7 pm
 The San Giorgio 100th Anniversary Food Truck will also be making stops in other cities across the region to serve free pasta for all to enjoy. For information on food truck stops, visit: 

Giving Thanks: To thank the neighborhoods and communities that have supported San Giorgio pasta over the years, the brand will be making a $5,000 donation to the following community organizations:

 “San Giorgio is a brand that has brought family and friends together around the dinner table for 100 years,” says Paul Galvani, senior vice president of marketing. “Not many brands have been around for a century. Honoring generations of family recipe traditions and bringing delicious pasta to the cities that have supported the brand over the last 100 years felt like a natural way to say thank you and celebrate this momentous anniversary.”

For more information on San Giorgio pasta’s 100th anniversary celebration, food truck locations, recipes from the local chefs, more details on how to enter the recipe contest and for official contest rules,

How it All Began
Family spirit has been at the heart of San Giorgio since 1914 when an Italian immigrant named Girolamo Guerrisi founded the company with his five sons. One hundred years later, San Giorgio pasta is still at the center of the dinner table helping to create great food, make memories and celebrate family. Today, the San Giorgio brand of pastas is part of the New World Pasta Company family of brands and continues to be revered in the Mid-Atlantic region and is enjoyed by generations of residents from the area.

Thursday, August 07, 2014

Inside look at the Mason Dixon Master Chef Tournament and expert judge Master Chef Edwin Scholly

I was one of the judges for the Mason Dixon Master Chef Tournament on July 28, 2014.  It was a great battle between Chad Medina, Executive Chef/Owner
of Kelsey's Irish Pub and Janny Kim,
Executive Chef
at Bistro Blanc.  The theme of the evening's match was Parisian.

Featured Ingredients:
  • Nicoise olives from Roland
  • Black forest ham from Hatfield
  • Prunes from Azar Nuts
  • Whole duck from Maple Leaf Farms
  • Chimay unsalted butter and Chimay reserve from Atalanta
  • Tomato vinegar, AL'Olivoer extra virgin olive oil, and Esprit du sel gris from DeMedici
  • Shallots from Tulkoff

The winner of the evening was the Black Team which was Janny Kim,
Executive Chef
at Bistro Blanc.

video from July 28th battle I judged

About Mason Dixon Master Chef Tournament
The Mason Dixon Master Chef Tournament, the largest culinary competition of its kind in the country, is set to enter Semi-Final competition on August 11th. The original field of 16 top area chefs is now down to just four, with only three matches remaining to determine the Champion!
Chef teams from Chefs’ Expressions (Timonium), Basta Pasta (Timonium), Conrad’s Seafood (Perry Hall), and Bistro Blanc (Glenelg) are vying for over $10,000 in prizes, including cash, a 2-day all-expense paid trip to Milwaukee, Wisconsin to tourCrave Brothers, the New Glaris Beer Plant, and the Emmi Roth USA Plant, as well as attend the Culinary Executive Center for Cheese Course Plates and Fondue for lunch provided by sponsor Emmi-Roth USA, a $3,000 oven provided by sponsor Vulcan, a day training with Certified Master Chef Edwin Scholly, along with numerous other culinary equipment and prizes as well as the title of 2014 Mason Dixon Master Chef Champions!
Matches are being held at the Inn at the Colonnade in Baltimore (4 West University Parkway, Baltimore). Semi-Final matches are listed below. 10% of each ticket sold goes directly to Meals on Wheels of Central Maryland, the competition’s charity partner.

About experit judge Master Chef Edwin Scholly
Germany Certified Master Chef Edwin Scholly is scheduled to sit on the expert judging panel for the remaining three matches of the Mason Dixon Master Chef Tournament. In addition, Master Chef Scholly has agreed to spend a day cooking and training with the winning chef team as part of the prize package worth nearly $10,000!
Master Chef Scholly has 26 years of culinary experience, is the host of the new “Making of the Chef Nigeria” television show currently airing in Nigeria and the UK, and is currently ranked one of the top 25 chefs in the world.
Master Chef Scholly’s experience includes being a member of the German National Team from 1995 to 2005 (earning gold, silver, and bronze medals in all categories), serving as personal chef to clientele including Madonna, Donald Trump, Bruce Springstein, Sir Paul McCartney, Neil Diamond, and Garth Brooks. He has also worked for four past Presidents of the United States, including George W. Bush, Bill Clinton, and Barack Obama. He served Her Majesty, the Queen of England, as well as The Dali Lama and other Dignitaries, Heads of State and Ambassadors worldwide.
Master Chef Scholly is also a seasoned competitor himself having competed in competitions worldwide and won a variety of top honors including: 1996 German Master Chef of the Year, 1995 Bocuse d’Or – 5th place in France, eight gold medals; ten silver medals; seven bronze medals.
Mason Dixon Master Chef Tournament Tickets
Tickets*: $35 for general admission (includes tax)
$55 for judging experience (includes tax)
Available for purchase at:

The $35 ticket price includes admission to that night’s competition, wine/spirit tasting, passed hors d’oeuvres during happy hour, dessert and coffee bar, all taxes and a 10% donation to charity. Tickets are on sale now, and are expected to sell out quickly.
Semi-Final Matches:
The line-up for August 11 and 12 matches in “Battle South East Asia” include:

  • Monday, August 11 - Chef Janny Kim of Bistro Blanc versus Chef Adam Snyder of Chef’s Expressions
  • Tuesday, August 12 - Chef Kiet Philavanh of Basta Pasta versus Chef Jake Hack of Conrad’s Seafood
Happy Hour (6:00 – 7:00pm) each evening features complementary wine tasting and hors d’oeuvres, and special pricing on drinks and food for purchase from Alizée American Bistro both days. Guests also enjoy a complementary dessert bar and coffee to top off their evening. Event details available at:

When & Where:  
Semi-Finals: August 11, 12
Championship Match: Sunday, August 24

  • 5:30 -7:00p.m. – Happy Hour (free appetizers and wine/spirit tasting)
  • 6:25 p.m. – Cold Prep Begins
  • 7:00 p.m. – Chef Competition
  • 8:00pm – Judging Begins (complementary dessert and coffee bar for all guests)

Sunday, August 03, 2014

Endless fondue at Melting Pot Towson

Back for only a few days - August 3rd through 7th - The Towson Melting Pot will feature: ENDLESS FONDUE!

Endless Fondue is a four course dinner including your choice of Cheese Fondue, Choice of Salad, Endless Fondue Entree, and your choice of Chocolate Fondue for only $39.00 per person. The Endless Fondue Entree consists of Teriyaki-Marinated Sirloin, Shrimp, Chicken, Filet Mignon and Spinach & Artichoke Ravioli.

Friday, August 01, 2014

Live Cooking Demo at Johns Hopkins at Keswick Farmers Market for National Farmers' Market Week 2014

In conjunction with National Farmers Market Week 2014 (Aug. 3-9, 2014), Roland Park Place — Baltimore City’s only nonprofit continuing care retirement community — is teaming up with the Johns Hopkins University Office of Sustainability and Keswick Green Team to support the efforts of local farms featured at the Johns Hopkins at Keswick Farmers Market. 

On Tuesday, August 5, 2014, Roland Park Place’s Community Involvement Committee will host a live cooking demonstration where RPP’s Executive Chef Mark Tracey will share a delicious menu of an original Ratatouille of Summer Vegetables with Andouille and Goat Cheese. The dish will feature all fresh and locally-sourced ingredients from vendors at the Farmers Market including Everblossom Farm and Three Springs Fruit Farm. Complimentary samples of the dish will be distributed to visitors. 

 Following the cooking demonstration, Chef Mark will offer his expertise to visitors at the Market who might be intimidated about buying or cooking fresh produce. Those at the market who have purchased produce or other ingredients from vendors can ask the Chef for personal recipe suggestions and cooking recommendations based on what they’ve purchased.

Live Cooking Demonstration by Roland Park Place’s Executive Chef Mark Tracey at the Johns Hopkins at Keswick Farmers Market in Conjunction with National Farmers Market Week 2014

Tuesday, Aug. 5, 2014
11 a.m. – 1:30 p.m.

South Parking Lot of Johns Hopkins at Keswick
3910 Keswick Road
Baltimore, Md. 21211


No registration or admission required. While the market encourages pedestrians, there is limited visitor parking. For directions to the market, visit

About Roland Park Place
Roland Park Place (RPP) is the only full-service, accredited not-for-profit continuing care retirement community (known as a CCRC or life-care community) in Baltimore City offering independent living, residential care (assisted living) and comprehensive/skilled nursing care to Baltimore’s greater senior community. Roland Park Place's profound commitment to its residents and their families promotes independence at the highest functional level throughout the continuum of residency. RPP is also non-denominational with more than 200 residences. For more information about RPP, visit or find us on Facebook at
About the Johns Hopkins Sustainability Network
The Johns Hopkins Sustainability Network is the network of students, staff and faculty who are committed to promoting sustainability in their operations and among the larger Johns Hopkins community. At Johns Hopkins, we understand sustainability as the collection of smart and responsible actions that prioritize people, natural resources, and finances to safeguard the health of future generations. With this in mind, we see sustainability as a common vision that helps guide decision-making; it is the framework for building solid strategies that produce long-ranging benefits.  Most importantly, sustainability is about people.  People in the Johns Hopkins community are the core of the Sustainability Network, and they are the key to success. For more information, visit

credit:  Keswick Farmers Market

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