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Baltimore

Baltimore’s dishes and drinks you could have over and over
5 years ago

Baltimore’s dishes and drinks you could have over and over

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Over the last few years, Baltimore’s food scene has exploded. New places opening up all the time, collaborations are everywhere, pop-ups, beer and wine dinners and more. And on the drinks side of the house, many local bartenders are using fresh housemade ingredients, creative spirits and featuring products from local breweries, wineries, distillers. And, it’s only going to get better – the next five years will be huge years of growth for food and drink in Baltimore. #ilovethiscity Read More

Baltimore Chefs and Sommeliers Collaborate For Wine Dinner Series
5 years ago

Baltimore Chefs and Sommeliers Collaborate For Wine Dinner Series

 

Last night was the first of three Fork & Cork wine dinners featuring Bryan Voltaggio, Zack Mills and Chris Becker teaming up with their restaurants’ sommeliers Chris Coker, …
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House of Brownies
6 years ago

House of Brownies

A brush with fame. But…this is Baltimore, so it was the most low-key brush with fame ever. Read More

Salted Caramel Brownie Love in the Baltimore Sun
6 years ago

Salted Caramel Brownie Love in the Baltimore Sun

Photo by Amy Davis – The Baltimore Sun

Well, this week was an exciting one. I’ve been making my salted caramel brownies for about two years now and this …
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Chewing The Fat with Chris Scanga of Petit Louis Bistro


Every once in a while, I meet a Baltimore chef who’s actually from Baltimore. That’s nice. They already know the city, understand the vibe. It has to be hard to come into a city you’re not from and really understand your audience…that takes some time. Chris Scanga of Petit Louis had a leg up. He grew up here and went to Calvert Hall College (you know, that “Where’d you go to school question…) and then onto CIA. He knew he wanted to be a chef.

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The Local Fry: Fries and Wings…and Paris!
6 years ago

The Local Fry: Fries and Wings…and Paris!

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Before we talk about food, I need to tell you something. The owners of The Local Fry – Liz and Kevin – met in Paris. Seriously, I love that. I have been to Paris three times and never met my person. I don’t think he lives there. But I still love Paris. Read More

Spring Has Sprung At Area Farmers Markets

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Spring. It gives you a feeling of hopefulness, no? Me, I’m hopeful for asparagus. And peas. And oh yeah, rhubarb! (And tulips, peonies, hydrangeas…) The JFX farmers market opened last Sunday, daffodils are out and the winter coat has been moved to the back of the closet. Thank GOD. Read More

Chewing The Fat With Chef Tim Dyson Of Dooby’s

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Tim Dyson didn’t fall in love with cooking when he was young. There was no romantic notion of being in the kitchen, working with his hands or love of the rush of a busy night on the line. It simply was something that he was pretty good at and that was enough for him.

I don’t meant to make it sound like he didn’t care. It’s just that it took a little time. He was pragmatic. The function of what he was doing, blended with a love of food was a good combo. He started out helping his mom at work. She worked in many kitchens along the east coast and as a kid, Tim would do dishes, help with prep, side work and whatever else needed to get done. School wasn’t his biggest priority and he was attracted to the forgiving nature of the restaurant industry and he seemed to find a good fit. Read More

Chewing the Fat with Chef Josh Hershkovitz of Hersh’s Pizza
6 years ago

Chewing the Fat with Chef Josh Hershkovitz of Hersh’s Pizza

Josh Hershkovitz of Hersh’s Pizza is a man of many talents. A Baltimore native and graduate of McDonogh School and the University of Chicago, he studied both sculpture and philosophy …
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Chewing The Fat with Josh Hershkovitz of Hersh’s Pizza & Drinks

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Josh Hershkovitz of Hersh’s Pizza & Drinks is a man of many talents. A Baltimore native and graduate of McDonogh School and the University of Chicago, he studied both sculpture and philosophy in college. He also has an MBA. And the cooking. He certainly has that down. Aren’t you glad he chose cooking?  Read More

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