Food & Drink

Hot Plate: Openings from Elkridge to White Marsh, fall festivals, philanthropic dinners and more

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Italian spot Limoncello will open in Anthem House on Oct. 26.

Fall festival season is in full swing, but those aren’t the only fun food events taking place this week. From lots of openings to fundraisers, here’s a look at what’s coming up:

State tells Baltimore’s Wild Kombucha to hold off on making CBD-infused drink

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Photo courtesy of Wild Kombucha

Maryland’s health department has put a damper on Wild Kombucha’s plans for a cannabidiol-infused beverage.

True Chesapeake Oyster Co. Opens

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The dining room at True Chesapeake Oyster Co.

The 150-seat True Chesapeake Oyster Company has opened at 3300 Clipper Mill Road in the renovated Whitehall Mill. At 4500 square feet, the restaurant encompasses two dining rooms with wraparound bars made of oyster shell, an elevated shucking station in weathered copper, an outdoor bar with patio seating, open kitchen, and wine cellar. Opening hours will be Tuesday through Sunday, 4:30pm-11pm. Free parking is available. Reservations available on Open Table or visit truechesapeake.com. Follow @TrueChesapeake on Facebook, Instagram, and Twitter.

Hot Plate: Duck Duck Goose chef on TV, True Chesapeake Oyster Co. opens, new fall menus and more

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Duck Duck Goose owner and chef Ashish Alfred makes glazed beets with crème fraiche and toasted pistachios on Food Network’s “The Kitchen” this week.

From fall festivals to new harvest menus to fancy wine dinners and lots of oysters, Baltimore food lovers have many choices this week. Here’s a look at what’s on tap:

Restaurant review: Coelum is a stellar addition to Canton’s restaurant scene

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Has the Baltimore restaurant scene woken up from a nap? After a few sluggish years, with more news of closings than openings, the scene is showing signs of life, with high-profile debuts and new, creative menus on the way.

Coelum, which opened last July in the Canton space formerly occupied by Gitan Bistro Cru, is part of that wave. If the next few restaurants that open in Baltimore are even half as good as Coelum, we are in for quite a ride this season.

Q&A with Patrick Hudson of True Chesapeake Oyster Co., opening Oct. 9

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The True Chesapeake team: Chelsea Gregoire, Nick Schauman, Zack Mills, Patrick Hudson, Katie Giese and Patrick’s dog, Honey.

The Charm City Cook Amy Langrehr sits down with one of the partners of True Chesapeake Oyster Co., the much-anticipated new restaurant scheduled to open next week.

I’ve known Patrick Hudson of True Chesapeake Oyster Company for a while now. When we sat down for this interview, Patrick reminded me that I was the first person to write about True Chesapeake six years ago when he launched the oyster business. I vividly remember the first time I tasted True Chesapeake’s Skinny Dipper oysters, Patrick suggested that I try them on their own without mignonette or cocktail sauce. They were plump and had a subtle saltiness and tasted very crisp and clean – they really didn’t need a thing. Not more salt, not sauce, nothing. I loved them right away. 

Fast forward to now, I’m living at historic Whitehall Mill, the same place where Patrick and partners Nick Schaumann, Zack Mills (former executive chef at Wit & Wisdom) and Chelsea Gregoire (who will serve as general manager and lead the bar program) are about to open the first True Chesapeake Oyster Company restaurant. They’ve kept the historic space true to its roots – with the tall windows and exposed old brick and plaster. And, the old industrial smokestack – which you can see from the JFX – is right in the oyster bar. It’s a beautiful space with tons of natural light.

I sat down with Patrick to learn more about opening a new restaurant, what we can expect once it opens next week and how he became an oyster farmer in the first place.

Hot Plate: Bake sale at Fat Tiger, BRD opening in Federal Hill, Oktoberfest celebrations and more

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On Sunday, Bramble Baking Co. will pop up at Fat Tiger in Fells Point for a fun bake sale.

With autumn officially underway and the temperatures (maybe) starting to drop, the Baltimore food community is coming out strong to celebrate harvest season. This week brings lots of fun events, from beer fests to bake sales. Here’s a look at what’s coming up:

Hot Plate: Charm City Night Market returns, Taste of Hampden, Maryland Wine Festival, Pickle Party and more

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Pastries for sale at Charm City Night Market. Photo by Corey Jennings.

Festivals, coffee drinks, chocolate, pickles–this week, Baltimore’s food scene is both busy and far-reaching, with events catering to lovers of all sorts of cuisine.

Here’s a look at what to expect:

Baltimore’s Wild Kombucha rolling out a new CBD-infused blood orange flavor

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Photo courtesy of Wild Kombucha

Fast-growing local fermented-beverage maker Wild Kombucha is getting in on the CBD craze.

Hot Plate: Baltimore Seafood Festival, Dining Out for Life, pawpaws are back and much more

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Seafood is in the spotlight at several events this week, including the 6th annual Baltimore Seafood Festival on Saturday and an Ocean & Garden dinner at Noona Wednesday.

Baltimore’s food scene offers a little something for everyone this week, whether you’re a seafood lover, a dedicated carnivore or a foraging vegetarian. This week brings news of high-profile openings and some excellent opportunities to raise money for good causes while eating well.

Here’s a look at what’s coming up:

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