Category Archives: Dining Dish

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6 course French Asian pop up dinner by Chef Cyrus Keefer

Source: Dining Dish

Baltimore’s highly acclaimed Chef Cyrus Keefer is back, cooking up his unique French Asian fusion cuisine under the name of Défie Moi, his former late night dining hot spot in 13.5% Wine Bar & Food basement.  Chef Keefer’s first pop up dinner on Wednesday June 15th will be six courses and adult libations in the Private Kitchen at the Food Market. Keefer has cooked three times at the James Beard House in New York and recognized for his culinary creativity at www.StarChefs.com
There are only 12 seats and at last conversation 8 tickets were already sold, so you are still ...

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Surprisingly good – Nando’s PERi-PERi

Source: Dining Dish


My perception of the restaurant chain Nando’s PERi-PERi  restaurants was thinking it was another fast casual chicken restaurant, corporate designed, lacking personality and flavorful food for my curious palate. A visit to one of numerous 31 locations in the United States proved my perception, incorrect both in the matter of taste and eye appeal –— it was a terrific find and looking forward to going back. 

This South African-Portuguese restaurant that originated in Johannesburg is known for its spicy flame-grilled chicken. Nando’s chicken is marinated for 24 hours and then flamed grilled with your choice of full flavored and spicy ...

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Tapas in the City: small plates and new tastes.

Source: Dining Dish

When you go out to dine, do you like it when your companions share a taste of their food? Are you food curious? Always wanting to indulge in the flavors and textures of numerous food offerings? If you said yes, then the newly formed Tapas in the City based Baltimore is just for you.

Tapas in the City is the brainchild of three of Baltimore’s food documentarians on Instagram.  Jordan Zelesnick @JZeats explained, “Rachel Lipton @LikeTheTeaEats, Andrea Samlin @Bmore_Hungry, and I had dinner one night and decided we wanted to bring affordable dining to the people of Baltimore. It’s so ...

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Grand opening of &pizza: Free pizza all day

Source: Dining Dish

Mark your calendars to check out &pizza’s grand opening on Thursday, May 26th at their first Baltimore location, 1201 South Charles Street in Federal Hill – free pizza all day long for everyone.  The first five guests to request the shop’s signature ampersand tattoo will receive a complimentary one at the nearby Brightside Tattoo Shop and, get this….. free pizza for a year (one pizza per week for 52 weeks) once they receive the tattoo.
What a great opportunity to taste their pizza … an elongated version or the typical round pizza, think flatbread. Create your own or dive into one of their numerous signature pizzas.
Read all the details and watch the video at Examiner.com / Dining

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This little piggy won’t make it all the way home: Butchery demo and tasting

Source: Dining Dish

Open to the public, Stratford University and the American Culinary Federation –Greater Baltimore Chapter have gathered two experts in their chosen fields; Master Butcher Marc Pauvert and Eric Yeager CEC (Certified Executive Chef) who on Monday, May 23rd at 6 p.m. will present “Classic French Pig Butchery Demo and Tasting” at Stratford University.  Cost per person is a mere $50 and a rare opportunity to see the master butcher at work and taste Chef Yeager’s culinary creations from a properly butchered pig.

So why is this unique? On this night, under one roof, Marc Pauvert and Eric Yeager, experts ...

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This little piggy won’t make it all the way home: Butchery demo and tasting

Source: Dining Dish

Open to the public, Stratford University and the American Culinary Federation –Greater Baltimore Chapter have gathered two experts in their chosen fields; Master Butcher Marc Pauvert and Eric Yeager CEC (Certified Executive Chef) who on Monday, May 23rd at 6 p.m. will present “Classic French Pig Butchery Demo and Tasting” at Stratford University.  Cost per person is a mere $50 and a rare opportunity to see the master butcher at work and taste Chef Yeager’s culinary creations from a properly butchered pig.

So why is this unique? On this night, under one roof, Marc Pauvert and Eric Yeager, experts ...

Read full article >>

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This little piggy won’t make it all the way home: Butchery demo and tasting

Source: Dining Dish

Open to the public, Stratford University and the American Culinary Federation –Greater Baltimore Chapter have gathered two experts in their chosen fields; Master Butcher Marc Pauvert and Eric Yeager CEC (Certified Executive Chef) who on Monday, May 23rd at 6 p.m. will present “Classic French Pig Butchery Demo and Tasting” at Stratford University.  Cost per person is a mere $50 and a rare opportunity to see the master butcher at work and taste Chef Yeager’s culinary creations from a properly butchered pig.

So why is this unique? On this night, under one roof, Marc Pauvert and Eric Yeager, experts in their chosen fields will be sharing their culinary expertise with food professionals and enthusiasts in an up-close and personal environment. 

Read the full story, details and watch the video at examiner.com  / dining

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This little piggy won’t make it all the way home: Butchery demo and tasting

Source: Dining Dish

Open to the public, Stratford University and the American Culinary Federation –Greater Baltimore Chapter have gathered two experts in their chosen fields; Master Butcher Marc Pauvert and Eric Yeager CEC (Certified Executive Chef) who on Monday, May 23rd at 6 p.m. will present “Classic French Pig Butchery Demo and Tasting” at Stratford University.  Cost per person is a mere $50 and a rare opportunity to see the master butcher at work and taste Chef Yeager’s culinary creations from a properly butchered pig.

So why is this unique? On this night, under one roof, Marc Pauvert and Eric Yeager, experts in their chosen fields will be sharing their culinary expertise with food professionals and enthusiasts in an up-close and personal environment. 

Read the full story, details and watch the video at examiner.com  / dining

Read full article >>

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What’s new for spring at Bonefish Grill

Source: Dining Dish

It is always a treat to be asked back to Bonefish Grill, to taste and talk about their new menu offerings or special promotions. Not new to the menu, but always a treat, is the bang bang shrimp, stacked in a pyramid these spicy (not too spicy) shrimp have your mouth watering before you even unwrap the chopsticks. If you happen to be at a Bonefish Grill on any given Wednesday, enjoy the bang bang shrimp for just $6.
The Bonefish Grill’s spring menu is featuring simple preparations of these fresh wood-grilled fish as well as more creative offerings:
Read ...

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The Boathouse’s Dockbar opening for al fresco drinking and dining

Source: Dining Dish

Come by boat (make a docking reservation), by foot, by bike, water taxi but come to one of the nicest al fresco, people watching, casual dining and drinking locales in Baltimore, the Dockbar. 

The menu is filled with fun foods for all pico de gallo and guac, Chesapeake Crab Dip, The Boathouse’s famous Mojo’s pimento cheese, wings and those are just starters.  Sandwiches, salads, raw  bar and let’s not forget the drinks; Crushes in multiple flavors, margaritas, draft  and can beers and let’s not forget the grape, by the glass or bottles of wine.  Be sure to check out the ...

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Taste of the Town at Baltimore County Public Library Towson branch

Source: Dining Dish


No secret password for this speakeasy, the Foundation for Baltimore County Public Library (BCPL) kicks off their 5th annual Taste of Towson with a roaring 20’s theme at the BPCL Towson branch at 320 York Road on Saturday, May 14th from 7 p.m. to 11 p.m.   Sample food and drinks from some of the Baltimore County’s finest restaurants and caterers, enjoy live jazz music and bid in a fun, eclectic silent auction, all for a great cause! Tickets are on sale now at $75 per person, and can be purchased at any BCPL branch, online at www.foundationforbcpl.org.

Participating local restaurants include BB’s Cafe, Bill’s Seafood, Cafe Troia, Charles Village Pub & Patio, Jake’s New York Deli, Kathmandu Kitchen, La Cakerie, Kooper’s North/Kooper’s Jacksonville, McFaul’s IronHorse Tavern, Nando’s Peri Peri, Noodles & Company, Prigel Family Creamery, Truffle Butta Bistro and Wegmans Hunt Valley.

This year’s event will be hosted by local authors, Gregory and Nicole Priebe, the “alcohologists” behind A History of Drinking, the cocktail blog that pairs random and often obscure historical events with appropriate cocktails. Active in the national and online cocktail communities since 2009, they have created custom cocktails for Hiram Walker, Crown Royal and many other brands. Gregory and Nicole will demo one of their favorite Maryland cocktails, and each guest/couple will receive a complimentary copy of their book Forgotten Maryland Cocktails: A History of Drinking in the Free State. The Priebes will be signing books at the event. There will also be signature cocktail for the event.

The Foundation for Baltimore County Public Library provides additional resources to enrich the Baltimore County Public Library’s commitment to empower the citizens of Baltimore County to explore, learn, create and connect. The Foundation funds important early childhood literacy programs like the Read Rover bookmobiles, Summer Reading Club and both Storyville early learning centers, as well as many other vital programs such BC Reads in Baltimore County. For more information, visit their website at www.foundationforbcpl.org.

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Taste of the Town at Baltimore County Public Library Towson branch

Source: Dining Dish


No secret password for this speakeasy, the Foundation for Baltimore County Public Library (BCPL) kicks off their 5th annual Taste of Towson with a roaring 20’s theme at the BPCL Towson branch at 320 York Road on Saturday, May 14th from 7 p.m. to 11 p.m.   Sample food and drinks from some of the Baltimore County’s finest restaurants and caterers, enjoy live jazz music and bid in a fun, eclectic silent auction, all for a great cause! Tickets are on sale now at $75 per person, and can be purchased at any BCPL branch, online at www.foundationforbcpl.org.

Participating local restaurants include BB’s Cafe, Bill’s Seafood, Cafe Troia, Charles Village Pub & Patio, Jake’s New York Deli, Kathmandu Kitchen, La Cakerie, Kooper’s North/Kooper’s Jacksonville, McFaul’s IronHorse Tavern, Nando’s Peri Peri, Noodles & Company, Prigel Family Creamery, Truffle Butta Bistro and Wegmans Hunt Valley.

This year’s event will be hosted by local authors, Gregory and Nicole Priebe, the “alcohologists” behind A History of Drinking, the cocktail blog that pairs random and often obscure historical events with appropriate cocktails. Active in the national and online cocktail communities since 2009, they have created custom cocktails for Hiram Walker, Crown Royal and many other brands. Gregory and Nicole will demo one of their favorite Maryland cocktails, and each guest/couple will receive a complimentary copy of their book Forgotten Maryland Cocktails: A History of Drinking in the Free State. The Priebes will be signing books at the event. There will also be signature cocktail for the event.

The Foundation for Baltimore County Public Library provides additional resources to enrich the Baltimore County Public Library’s commitment to empower the citizens of Baltimore County to explore, learn, create and connect. The Foundation funds important early childhood literacy programs like the Read Rover bookmobiles, Summer Reading Club and both Storyville early learning centers, as well as many other vital programs such BC Reads in Baltimore County. For more information, visit their website at www.foundationforbcpl.org.

Read full article >>

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Maryland Farmer’s Markets opening for 2016 season

Source: Dining Dish

How local farmer’s markets have grown, the joy in the availability of farm fresh seasonal produce, flowers, breads, desserts and noshes makes attending a special outing.  For example, Pikesville’s  Farmer Market opened  this past Tuesday, May 3 at Pomona Square at 1700 Reisterstown Road with a record number of 20 participating vendors that span everything from cream of crab soup to falafels:
•Beads by Bettina – Handcrafted jewelry
•Cathy’s Ginger Spices – Spices & ginger products, teas & lemonades
•Chiropractic Works – Free chiropractic health consultations
•Connect Hearing – Hearing professionals
•Debbie’s Cuisine Catering – Cream of crab soup
•Great Shoals Winery*- Local hard cider and wine
•Hillside Meadow Farm – Produce, fruits & meats (all natural Black Angus beef cuts, all natural lamb cuts, pasture raised free range eggs)
•Just Ice Frozen Desserts – Freshly made Italian ice
•Keith Baker Cabinet Shop & Plants – Bedding plants, vegetable plants, hanging baskets, container gardens, mums and handmade wood items
•Kitchen Saver – Kitchen remodeling services
 •McCleaf’s Orchard – Varieties of apples, apple cider, apple butter and other fruits
•The Mondel Broad – Homemade mondel bread & loaf cakes
•Msprity Enterprises, LLC – Vegan skin care & seated chair massages
•The Residence at Pomona Park* – Some of the largest apartments in Pikesville
•Simply Delicious Desserts* – Breads, pies, energy & power bars, cookies
•Susie’s Southern Pound Cake – Homemade pound cakes
•Tovavi Falafel*- Vegan & kosher Falafel cooked and served in pita bread
•Washington DC Dills*- Pickles, kraut, beets, ferments
•Wholesome Nibbles, LLC* – Bliss balls: espresso chocolate, almond cocoa, apricot walnut, cranberry coconut
•Your Traveling Chef, LLC – Homemade food

*New venders for 2016 – Pikesville Farmer’s Market Open Tuesdays from 2 p.m. to 6 p.m through Oct 25th.
Find your local Maryland Farmer’s Market days and hours of operation  at the attached listing – 2016 Maryland Farmers Market Directory PDF.  Twitter @MDsBest

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Maryland Farmer’s Markets opening for 2016 season

Source: Dining Dish

How local farmer’s markets have grown, the joy in the availability of farm fresh seasonal produce, flowers, breads, desserts and noshes makes attending a special outing.  For example, Pikesville’s  Farmer Market opened  this past Tuesday, May 3 at Pomona Square at 1700 Reisterstown Road with a record number of 20 participating vendors that span everything from cream of crab soup to falafels:
•Beads by Bettina – Handcrafted jewelry
•Cathy’s Ginger Spices – Spices & ginger products, teas & lemonades
•Chiropractic Works – Free chiropractic health consultations
•Connect Hearing – Hearing professionals
•Debbie’s Cuisine Catering – Cream of crab soup
•Great Shoals Winery*- Local hard cider and wine
•Hillside Meadow Farm – Produce, fruits & meats (all natural Black Angus beef cuts, all natural lamb cuts, pasture raised free range eggs)
•Just Ice Frozen Desserts – Freshly made Italian ice
•Keith Baker Cabinet Shop & Plants – Bedding plants, vegetable plants, hanging baskets, container gardens, mums and handmade wood items
•Kitchen Saver – Kitchen remodeling services
 •McCleaf’s Orchard – Varieties of apples, apple cider, apple butter and other fruits
•The Mondel Broad – Homemade mondel bread & loaf cakes
•Msprity Enterprises, LLC – Vegan skin care & seated chair massages
•The Residence at Pomona Park* – Some of the largest apartments in Pikesville
•Simply Delicious Desserts* – Breads, pies, energy & power bars, cookies
•Susie’s Southern Pound Cake – Homemade pound cakes
•Tovavi Falafel*- Vegan & kosher Falafel cooked and served in pita bread
•Washington DC Dills*- Pickles, kraut, beets, ferments
•Wholesome Nibbles, LLC* – Bliss balls: espresso chocolate, almond cocoa, apricot walnut, cranberry coconut
•Your Traveling Chef, LLC – Homemade food

*New venders for 2016 – Pikesville Farmer’s Market Open Tuesdays from 2 p.m. to 6 p.m through Oct 25th.
Find your local Maryland Farmer’s Market days and hours of operation  at the attached listing – 2016 Maryland Farmers Market Directory PDF.  Twitter @MDsBest

Read full article >>

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A utopia for locavores and foodies alike: Annapolis’s Level Small Plates Lounge

Source: Dining Dish

A media invitation to enjoy all the new spring dishes and cocktails created by mixologist Josh Miller and Executive Chef Josh Brown at the highly praised Level in the heart of downtown Annapolis could not be turned down. 

Our evening kicked off with cocktails first, a chance to taste the new spring additions which are lighter and fruitier, a sign that summer isn’t too far away; Level Gimlet (Finlandia vodka, fresh lime, sugar cane, lime foam), Strawberry Phil (Bluecoat gin, strawberry, thyme, lemon, sugar cane, soda water) , Weekend at Bernie’s (Ron Zacapa rum, grilled pineapple, pressed lime, orgeat) or the Acai Smash ( Finlandia vodka, Cedilla, mint syrup, lemon).  Scratch made syrups and daily, fresh squeezed fruit juices are the gospel for the best cocktails according to Level’s libation master, Josh Miller.
A utopia for locavores and foodies alike: Annapolis's Level Small Plates Lounge
Read the full story and watch the slideshow at Examiner.com / Dining

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Mother’s Day – Food memories from a bygone era

Source: Dining Dish

Mother’s Day, what better time to reflect back on the woman who started me on my culinary journey with her pitch perfect cooking. Her cooking wasn’t fancy, although on occasion when lobsters were on sale we might get a crab imperial stuffed ½ lobster or a veal scaloppini.  My mother was the youngest of 9 children; her parents were immigrants from Europe, who for a short period, lived in London before coming to the United States at the turn of the 20th century. I tell you the United Kingdom waylay because of the foods served to me like Finnan ...

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Mother’s Day – Food memories from a bygone era

Source: Dining Dish

Mother’s Day, what better time to reflect back on the woman who started me on my culinary journey with her pitch perfect cooking. Her cooking wasn’t fancy, although on occasion when lobsters were on sale we might get a crab imperial stuffed ½ lobster or a veal scaloppini.  My mother was the youngest of 9 children; her parents were immigrants from Europe, who for a short period, lived in London before coming to the United States at the turn of the 20th century. I tell you the United Kingdom waylay because of the foods served to me like Finnan ...

Read full article >>

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Mother’s Day – Food memories from a bygone era

Source: Dining Dish

Mother’s Day, what better time to reflect back on the woman who started me on my culinary journey with her pitch perfect cooking. Her cooking wasn’t fancy, although on occasion when lobsters were on sale we might get a crab imperial stuffed ½ lobster or a veal scaloppini.  My mother was the youngest of 9 children; her parents were immigrants from Europe, who for a short period, lived in London before coming to the United States at the turn of the 20th century. I tell you the United Kingdom waylay because of the foods served to me like Finnan ...

Read full article >>

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Greek and Korean food mashup – 1 day only – Brusco and Dooby’s

Source: Dining Dish

Are you one of the great food explorers, stopping at no end to taste what is new and unique then you don’t want to miss this melding of ethnic flavors from Brusco and Dooby’s.

One day only, this Friday, May 6thfrom 11 a.m. to 8 p.m. come to Cava’s luncheonette Brusco at  1302 Fleet Street in Harbor East for a mashup of Mediterranean and Korean flavors.  Get your falafels with kimchi-cucumber, and soy ginger, or lamb dumplings and other great casual bites that blends Dooby’s, Korean inspired café’s cuisine and Brusco’s modern day flavors from Greece:

...

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A new taste of spring at B & O American Brasserie

Source: Dining Dish

B & O American Brasserie’s Executive Chef Mike Ransom, Mixologist Brendan Dorr and their teams seasonally adapt and brighten their menus.  The rich, warm tones, leather appointments and décor of that of a high end rail car in its heyday add to the 2 story restaurant’s atmosphere.  Located in the former B & O Railroad headquarters, the obvious inspiration of a time passed. Not so the menu.

Attuned to the here and now, one can enjoy what is fresh with B & O’s seasonal updated menu additions.  For example, their winter cocktail menu was called The Spice Box, cocktails with ...

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A new taste of spring at B & O American Brasserie

Source: Dining Dish

B & O American Brasserie’s Executive Chef Mike Ransom, Mixologist Brendan Dorr and their teams seasonally adapt and brighten their menus.  The rich, warm tones, leather appointments and décor of that of a high end rail car in its heyday add to the 2 story restaurant’s atmosphere.  Located in the former B & O Railroad headquarters, the obvious inspiration of a time passed. Not so the menu.

Attuned to the here and now, one can enjoy what is fresh with B & O’s seasonal updated menu additions.  For example, their winter cocktail menu was called The Spice Box, cocktails with ...

Read full article >>

Restaurant Association of Maryland announces Stars of the Industry 2016 awards

Source: Dining Dish

Each year, through restaurant goers based nominations in multiple categories in the food industry, the Restaurant Association of Maryland narrows it down to the finalists for recognition for a job well done. Who is the Chef of the Year, Craft Brew Program of the Year, Restaurateur of the Year, Favorite New Restaurant and more were announced this evening at the Stars of the Industry Awards Gala. 

The Baltimore Marriott Waterfront Hotel ballroom was packed with the who’s who in the Maryland restaurant industry, dressed to the nines indulging in tasty tidbits at the Spice of Life cocktail reception and then ...

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Restaurant Association of Maryland announces Stars of the Industry 2016 awards

Source: Dining Dish

Each year, through restaurant goers based nominations in multiple categories in the food industry, the Restaurant Association of Maryland narrows it down to the finalists for recognition for a job well done. Who is the Chef of the Year, Craft Brew Program of the Year, Restaurateur of the Year, Favorite New Restaurant and more were announced this evening at the Stars of the Industry Awards Gala. 

The Baltimore Marriott Waterfront Hotel ballroom was packed with the who’s who in the Maryland restaurant industry, dressed to the nines indulging in tasty tidbits at the Spice of Life cocktail reception and then ...

Read full article >>

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Cava Mezze puts a new spin on old world Greek flavors

Source: Dining Dish

When one thinks of Greek food and foods of the Mediterranean, one thinks of the traditional fare the likes of hand-rolled stuffed grape leaves, spinach pie, roasted lamb, feta cheese, fish fresh from the sea, warm pita bread and many dishes redolent with lemon and oregano. Cava Mezze, now with five locations in the DMV-Rockville, Washington, DC, Clarendon, Olney and Baltimore has brought Greek and Mediterranean flavors into the 21stcentury with their shared dishes that salute traditional cuisine with a fresh, current day adaptation. Glancing at the Cava Mezze’s menu there are numerous marriages of the old with the new.

An e-mail invitation from Cava Mezze with photographs of their new spring culinary offerings looked so mouthwatering that an afternoon jaunt was in order to Baltimore’s Harbor East.  It is rare, I mean really rare, that I revel in and kvell over every dish in a meal, however, Cava Mezze is that rare find.  I’m not talking fancy precious food, it is casual dining, shared plates and oh, how I wish there was one in my neighborhood.  
Check out the slideshow and read the full story at Examiner.com/ Dining 

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The Rusty Scupper welcomes new Executive Chef William Wilt

Source: Dining Dish


The Rusty Scupper and Bar is the quintessential harborside restaurant offering patrons one of the most dramatic views of Baltimore’s harbor, one of the few with the view of Haborplace, Downtown, the Aquarium, Pier Five, Harbor East and down to the  Locust Point’s Domino Sugar sign that glows in rich yellow and orange hues.  The panoramic views are visible from almost any table, with numerous their large picture windows: sunset is mesmerizing, as is watching the boats coming in and out of the city’s harbor.

The Rusty Scupper and Bar is not new to Baltimore, in fact, they have been at their Key Highway location for over 30 years delighting tourist and locals alike.  A self parking lot makes it easy access, and the two hour fee of just $8 adds to the appeal.  Over 30 years, chefs have come and gone and this past March Executive Chef William Wilt took the helm, adding his 20 years experience throughout the Maryland and Washington DC area restaurants to the Scupper’s cuisine.  There are things you do not change like the crab cake, although there are featured specials.  An invite to meet Chef Wilt and partake of his culinary creations could not be turned down. 

Read the full story and watch the slideshow at Examiner.com / Dining

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