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Chewing the Fat

Chewing The Fat With Chef Ted Allen: Dining Out For Life, Zuni Café Roast Chicken and His Birthday Meal
3 years ago

Chewing The Fat With Chef Ted Allen: Dining Out For Life, Zuni Café Roast Chicken and His Birthday Meal

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One of my favorite Julia Child quotes: “Find something you are passionate about and keep tremendously interested in it.” That’s me and cooking. (I also consider tinkering with cocktails to be cooking…) People who are passionate about what they do really excite me. They inspire me. One such person? Ted Allen. And, recently, I had the chance to talk with him about something he is extremely passionate about – the fight against hunger. Read More

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

Chewing the Fat: John Shields of Gertrude’s

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I really thought I knew John Shields. And maybe you think you know him, too. Baltimore. Chesapeake Bay. Crab Cakes. But there is so much more. I honestly could have listened to his stories all day long. We only had an hour.  Read More

Chewing the Fat: Q & A with Chef Chris Becker of Bagby Restaurant Group
4 years ago

Chewing the Fat: Q & A with Chef Chris Becker of Bagby Restaurant Group

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Chef Chris Becker is a Baltimore guy. He has worked his way up to the top to become corporate executive chef of the Bagby Restaurant Group, which is no small task. He has cooked in some of Baltimore’s best kitchens, like Linwood’s, Wine Market Bistro and The Brass Elephant. While he was at Wine Market Bistro, he was noted as one of the top “Chefs to Watch” by Baltimore Magazine. And we watched. Read More

Chewing the Fat: Q & A with Chef Zack Mills of Wit & Wisdom
4 years ago

Chewing the Fat: Q & A with Chef Zack Mills of Wit & Wisdom

The Four Seasons - Baltimore, MD

Wit & Wisdom Chef Zack Mills is a pretty even-keeled guy. There he is on the line on a busy Friday night: headset, directing traffic, plating dishes — he concentrates on the job at hand, which is turning out gorgeous, delicious food. And when you look over, you know he’s got this. Quiet, precise, focused. Then he looks up, smiles warmly. All of this in the middle of a bustling dining room. It’s like theater. Read More

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