The popularity of our House of the Day feature convinced us to bring our favorite events to you, too! Only catch: the events MUST be from our events page. So sign up and post those events. It’s easy. – The Eds.
From our events page: “This year, the tax return deadline is Monday, April 15, and RA Sushi is offering a reward for those who got their taxes done early or a little relief for the procrastinators. RA Sushi has created a Tax Day Monday special, extending its Happy Hour from 3 p.m. to close on April 15. On Tax Day Monday, guests can choose from more than 35 sushi, appetizer, and tapas selections ranging from $2.25 to $7.25, plus a wide variety of beer, wine, sake, and signature cocktails ranging from $3 to $7.”
Courtesy Bmore Media – Pepe’s Pizza, a neighborhood hangout in Mount Washington for 34 years, is undergoing a $1.5 million expansion and renovation that will wrap up in August.
Last week, while having brunch at a friend’s house, the hostess opened her liquor cabinet and started taking out bottle after bottle of “weird liqueurs” that some friends had left her with when they moved. She threw ice cubes into a number of tumblers and said, “Please make something. I just want to use this stuff up.” As well-mannered guests, of course we all obliged. Needless to say, the concoctions we came up with stole the show. The frittata and muffins were great and everything, but did you taste my blackberry-peach-rum-seltzer combo with muddled mint? All too often, these moments of genius live on only in our memories—after all, when else will that exact combination of ingredients be available again? And really, with so many virtuosic mixologists out there, who’s actually interested in my amateur dabblings? We’ll tell you who: the folks at the Mt. Washington Tavern as the opening of the Sky Bar approaches.
The bus to New York was crowded and cold and the pages of my training manual haphazardly highlighted and clipped were all over my lap. Less than a week as a wine shop sales associate and I already had to skip out of town to see a friend’s theater production, but the need to achieve would not relent. I scoured those pages on the bus, eager to fill the gaping chasm of my lack of wine knowledge from the ground to the glass.
Even at the end of three years of virtual saturation in material and product, wine and the knowledge thereof seems to be like so many other subjects: the more you learn, the more there appears left to learn, more daunting and more worthy the quest becomes. It was the first of many discoveries, the literature major in me unable to resist noticing pockets of metaphor tucked into the vineyard vignettes. Turns out, the story in my glass starts much earlier, deep in the dirt with roots reaching for the pulse of the place they’re growing.
Actually, less is more. When you initially think of an agrarian society, you assume that there will need to be plenty of sunshine, plenty of water, and nutrient-rich soil for whatever crop is growing, right? Because ideally a farmer would want a large, bountiful harvest, creating the provision of food and good income for the year. And I’d bet that’s probably true for a lot of things, but when it comes to viticulture, it’s almost the opposite. Vines that work the hardest in some of the toughest conditions often are the ones to produce the most wine-worthy fruit.
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…)
This post is a super simple one: a few of my favorite spring recipes. If you make these once, they will be in the rotation. Promise.
I love grocery shopping. Absolutely love it. I’m proud to say that I think part of my grocery shopping success — what makes it feel more like a pleasant outing than a chore — is that I don’t subject myself to the giant chains. It’s not hard, since Baltimore is a town with a spectrum of options when it comes to stocking the kitchen, and among the crowd one store stands out: Eddie’s of Roland Park. How, exactly? Well, for generations it has offered the finest meats and produce, fancy foods and one-of-a-kind customer service that families in North Baltimore have come to rely on and cherish.
This Saturday, the Baltimore culinary landmark celebrates 20 years (and three generations) at the Charles Street store with a “Shop Local” anniversary event. The event is meant as a way to say “thank you” to customers old and new, while offering tastings from some of Maryland’s finest food purveyors. This doesn’t just mean tasty samples (though of course, there’ll be plenty). It also means a meet-and-greet with local vendors. As Nancy Cohen, President of Eddie’s (and the daughter of its founder, Victor Cohen) tells us, “We have always prided ourselves on our relationships with local vendors. We like to say that we promoted local products before it was fashionable to do so.” And in terms of selecting local products for its shelves, Eddie’s certainly knows how to pick ‘em. The store has been a dedicated carrier of Zeke’s Coffee (the treasured local roaster currently has Orioles themed coffees available in the stores) as well as of Albert Kirchmayr—a noted local purveyor of top-quality, hand-crafted chocolates. They also carry Vanns Spices—locally bottled herbs, spices and seasoning blends favored by chefs and home cooks across the country. “What makes these vendors special,” says Cohen, “is the care they take in making their products. They use the best ingredients in products that make Baltimore proud. We know our customers like to support local businesses and small businesses, as do we. These vendors are not big corporations, they are small, closely held businesses, just like Eddie’s of Roland Park.”