Ethel Says Goodbye to Ramone and Gets a Facelift

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After 19-years in business, Ethel and Ramone’s is currently under renovation and will reopen January 2014 as Ethel’s Creole Kitchen. With his focus now on Maryland Creole, Edward Bloom, the owner and proprietor, is exploring a new spin on “creole” and what that means to his loyal customer base.

Bloom purchased the Mt. Washington Village building last July and is working on revamping the interior and exterior, as well as refining the menu so it, “shows off  what we do best: make extraordinary food with the freshest ingredients, while giving the customer a unique dining experience,” he says.

Traditional Creole cuisine is a style of cooking that blends French, Spanish, Portuguese, Italian, Native American and African influences.  Best known for its fiery love of peppers, Creole cuisine is unique to this part of the country, and Bloom wanted to explore the Maryland Creole aspect.  “In Baltimore, you have access amazing crab and seafood, “explains Bloom, “so I crafted my menu to reflect that in a Creole way.  I’m committed to the sea-to-table movement with dramatic Creole flair.”

Classically trained under Chef Paul Prudhomme during the height of Cajun/Creole popularity, Bloom is excited about the newness of everything.  “It’s not often you get a chance to start over and bring a new concept to life.  My family, food and customers are the most important to me!”

Ethel and Ramone’s/Ethel’s Creole Kitchen is still open for business during the Sunday Farmer’s Market under the JFX—where they are famous for the Cajun breakfast sandwich.  Look for Ethel’s Creole Picnic, the catering side of the business, specializing in crayfish boils/pig roast/”fun” catering events coming Spring, 2014.

 

Edited from Press Release

Edited from Press Release

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Edited from Press Release


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