Blog

I’m podiatry-challenged. Is that even a thing? Well, for me it is. Here’s the dealio, I have flat feet – really flat. When I played lacrosse in college, I tried …
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To celebrate the launch of its German Franks and Snappy’s Grillers hot dogs in Maryland Wegmans and Harris Teeter stores—and the opening of its new corporate office in Baltimore—Hofmann …
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Brendan Dorr, head bartender at Kimpton’s B&O American Brasserie, brings an artistic approach to the craft of making cocktails, using fresh, seasonal and local ingredients as well as a …
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Modern American. Globally influenced. Locally spun.

I recently sat down with Nancy Hart and Jerry Trice to learn more about their new restaurant, Gunther & Co., opening soon in …
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  Union Craft Brewing will host the 4th annual Brew for the Feast fundraiser for Moveable Feast on Wednesday, April 20 from 6:30-9:00pm. Ride for the Feast is a two-day, …
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This weekend, Sugarvale, the cocktail and charcuterie bar from the Dooby’s team, will be launching brunch. Sugarvale chef Lori Yanke is uber-talented and her brunch menu includes:

● Smoked …
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Over the last eight years of being a part of a CSA with One Straw Farm, I’ve grown to love a few vegetables I’d never really liked at all …
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Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, 2014, 2015 and 2016 James Beard Foundation finalist for Best Chef, Mid-Atlantic. Chef Wolf’s cuisine is …
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“Velvety. It’s velvety.” That’s me and a fellow food nerd finally coming up with one word to describe noosa yoghurt. Velvety.

I just discovered noosa, thanks to a recent breakfast event …
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