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.
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.
I recently attended a fantastic brunch event hosted by Evolution Craft Brewing at Nickel Taphouse in Mt. Washington. We were treated to everything from craft beers and drinks, to brunch and lunch fare and more. I have to say I’ve never been a huge brunch (or Sunday Funday) person, as Sundays have always been my catch up day – how boring, I know.
On Wednesday, March 4th at 6:30pm, Clementine Restaurant, recently featured on Diners, Drive-Ins and Dives, is teaming up with the Oyster Recovery Partnership (ORP) for Oy Bay, a dinner whose proceeds will benefit the work ORP does rehabilitating and restoring the Chesapeake Bay oyster population. Sponsors for the evening also include Maryland’s own Flying Dog Brewery of Fredrick Maryland and Boordy Vineyards of Hydes Maryland; as well as Finlandia Vodka.
People are always asking each other…what’s your favorite crab cake in town? Burger? Pizza? On that last one, pretty consistently, Iggie’s was my answer. The place was so charming and easy and I flipped for the Cipolla and Funghi pies and so many others. They had thin crust pizzas, San Pellegrino sodas (plus BYOB) and it was dog friendly (love.) It was just easy to go there and feel comfortable. I spent many a Sunday afternoon sitting outside with a friend, pizza and a bottle of vino.
Iggie’s Cipolla Pizza – panchetta, mozzarella, ricotta, red onion confit
Do you love Scotch? Or just want to learn more about it? Here is your chance to have a tasting class led by Balvenie’s international brand ambassador David Laird right here in Baltimore – this weekend. As part of the American Craft Council show at the Convention Center for the fourth year in a row, Balvenie is in town.
I love the Corner Pantry. From the clean, simple, fresh decor to the easy, relaxed vibe to the delicious food – the biscuits to the doughnuts and salads and more – everything is made in-house. It’s all good. Spot on, really. British Chef Neill Howell and his wife Emily