Feeling lucky, Baltimore? You should: today’s St. Patrick’s Day festivities are just the beginning of a week filled with fun and diverse food events. Here’s a look at what’s happening in and around the city this week:
Celebrating St. Paddy
You can keep the party going tomorrow, too, at Boathouse Canton’s Beer & Oyster Festival. From 1 p.m. to 4 p.m., Boathouse will offer $1 oysters and $1 pours from a bunch of local craft brewers, including Heavy Seas, Jailbreak, Key, Monument City and Waverly. There will also be live music to accompany all that slurping and sipping.
Beard in Baltimore
The James Beard Award nominee finalists were announced this week and two Baltimore names are in the mix. Charleston chef Cindy Wolf has been nominated Best Chef Mid-Atlantic; this is her sixth nomination.
In addition, Baltimore newcomer, food writer Allison Robicelli, was nominated for her lovely, honest Food52 article, “In Sickness, in Health, in White Castle.” Robicelli and her husband moved from Brooklyn to Baltimore last year.
Moving & Shaking
In other Robicelli news, Modern Cook Shop just announced that Allison’s husband Matt will be joining the restaurant’s kitchen team as a consultant. That means the baked goods that made the duo famous in Brooklyn will be available and there will be exciting new developments in the kitchen.
Popular Annapolis taco shop Vida Taco Bar will open a Baltimore outpost in December. Vida, which is owned by the group that owns Fox’s Den and Level, two well-regarded Annapolis restaurants that embrace the farm-to-table ethos, is slated to open in Harbor Point, just south of the Exelon building.
Have you been to John Brown General in Cockeysville? The shop/butcher carries a thoughtful selection of goods – and they’ve just introduced a coffee program, which looks excellent, much like everything they carry.
Two serious Mt. Vernon businesses are merging, as Mallory Staley, the co-owner and GM at The Elephant, has signed on as the new co-owner and catering director of Sascha’s Catering. Sascha Wolhandler, who has been a much-loved part of the community for over 40 years, will welcome Staley – also a well-respected local restaurant professional – to come on board.
Taco Takeover at Blue Moon Too
By tomorrow morning, you might be all corned beef and cabbaged out – and ready for some tacos. Chef-about-town Chef Egg will be jumping into the kitchen at Blue Moon Too, where he’ll be launching a new series called Family Cook Off.
The interactive lesson will be family-friendly. Guests of all ages will leave knowing how to make healthy and authentic tacos, quesadillas, rice bowls and dips. Plus, the whole family will be fed and receive aprons and chef hats!
Chef Sarah Acconcia at Maggie’s Farm
On Sunday, Chef Sarah Acconcia – owner of Juniper Culinary Apothecary – takes over the kitchen at Maggie’s Farm, cooking a five-course meal showcasing spring ingredients, prepared in a way that is both healthy and tasty. Arctic char crudo with cauliflower, lemon peel, herbs and pomegranate and braised lamb served with spring peas, baby carrots, arugula, horseradish and ramp mignonette are among the dishes on the menu.
Culinary Showcase at Church & Co.
On Monday, head to Church & Co., the gorgeous Hampden event space, for the Bmore Together Culinary Showcase benefiting local youth arts organization Muse 360. The event includes small plates from a handful of local chefs doing interesting things, including Chef Rey Eugenio from Points South Latin Kitchen and Chef Steven Grant of Cardinal Tavern.
Happy Birthday, Corner Charcuterie!
On Monday, Corner Charcuterie celebrates its seventh birthday with a six years-seven course-$60 meal featuring one dish for each year in business. If dishes like roasted bone marrow, grilled escargots and ostrich tartare sound good to you, make that reservation.
Reading, Writing & Arugula at Artifact
This month’s installment of the Origins Speaker Series at Artifact Coffee takes place on Thursday, with a focus on school farms. Panel members include professionals from several area schools and school farms, who, along with host Spike Gjerde, will engage in conversation over a meal and drinks.
La Cuchara Gives Back
La Cuchara will host a happy hour fundraising event supporting Big Brothers Big Sisters of the Greater Chesapeake (BBBSGC) on Thursday from 5 p.m. to 7 p.m. Also, all month long, a percentage of the proceeds from sales of the restaurant’s Iron Maiden cocktail will go to support BBBSGC.
Wine, Whiskey, Bourbon & Beer
This week brings a wide variety of boozy events, from Italian wine to Japanese whisky.
Wit & Wisdom’s Cellar Session series returns on Saturday with a look at island wines…just in time for the cold snap to (hopefully) go away.
Tuesday, March 21, is a big bourbon night in Baltimore. That evening, Bar Vasquez will host a Buffalo Trace dinner – a six-course meal showcasing Buffalo Trace Antique Collection bourbons and ryes alongside several very meaty courses (think lamb steak, veal hanger steak and duck breast).
The same evening, the team at Gunther & Co. will be exploring all things Woodford Reserve, with a tasting and talk, complete with pairings and a welcome cocktail.
Also on Tuesday, March 21, head to Trinacria Café (the one on Centre Street in Mount Vernon, not the original shop) for a wine tasting party, including a variety of wines from Italy, plus appetizers and instruction.
On Thursday, March 23, Verde Pizza in Canton will host a Tuscan wine tasting and pizza pairing class. The class includes tastes of five Tuscan wines paired with cheese, three pizzas and one dessert.
Also on Thursday, Café Gia will host a Devils Backbone beer dinner. The four-course meal includes pairings like fettuccine with housemade bison sausage, paired with Vienna Lager and a salad of pears poached in Devils Backbone Pear Lager.
Also on Thursday, Azumi hosts the most recent installment of its popular Whisky & Wagyu dinner, which includes a five-course, Wagyu-centric meal with pairings from Azumi’s extensive selection of Japanese whiskies.
Here are a few events to look forward to over the next few weeks:
March 25: WTMD Chili Cook-off
April 1: The Emporiyum
April 9: Maize y Cacao at Clavel
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