Tag: foodies

Travel Channel Food Series Focuses on Baltimore Tonight

0

Tonight on the Travel Channel, the show Bizarre Foods America will visit Baltimore and explore local food.

bizarre-foods-america_201_baltimore-chesapeake_ss_001_596x334
Host Andrew Zimmern tries oysters at Lexington Market,
Zimmern hangs out with local Arabbers, downtown.
and hangs out with local Arabbers, downtown.
bizarre-foods-america_201_baltimore-chesapeake_ss_004_596x334
He learns to pick crabs at JM Clayton Seafood,
bizarre-foods-america_201_baltimore-chesapeake_ss_008_596x334
and visits James Beard Award nominee-Spike Gjerde at Woodberry Kitchen.

 

bizarre-foods-america_201_baltimore-chesapeake_ss_014_596x334
He even gets his hands dirty at Five Seeds Farm.

From the gallery of shots on the website, it looks like the show hits the old standbys that Baltimore is known for: Lexington Market, Hollins Market and of course the beloved Faidley’s, and throws in a few contemporary choices too. The show airs at 9 p.m.

View the entire gallery at travelchannel.com

Charm City Cook: A Visit to Wit & Wisdom

0
IMG_4171
The wood-fired lamb at Wit & Wisdom.

That’s me. Taking it all in.

I’ve never been one for fancy restaurants. Don’t get me wrong, I love great food and service but I can do without the formality. I suppose I’m more of a Peter’s Inn or Corner BYOB kind of girl. So, this was my first time at Wit & Wisdom and I wondered…what would a girl from a tiny town with two traffic lights who now lives in the land of hipsters and pink flamingos identify with there? I figured that out pretty quickly when I visited for dinner a few weeks ago. It was pretty eye-opening actually.

Local Chocolatier Competes on Food Network Show Tomorrow Night

1

Tune in as Josh Rosen, owner of Charm School Chocolates, a Reisterstown-based chocolate company (and featured at Ma Petite Shoe in Hampden), competes on Food Network’s Sweet Genius on Thursday, December 6th at 10pm. Susannah Siger, owner of Ma Petite Shoe, a shoes and chocolate store in Hampden, was approached earlier in the season by Mr. Rosen to be one of the first stores in Baltimore to carry his line of vegan bars and couture barks.

No One Outside of Baltimore Should Be Allowed to Eat Berger Cookies

1

First, Baltimore’s beloved fudge-topped cookie pillows expanded to D.C., and found a bunch of snobs: “Is this cosmopolitan region really ready to embrace a cookie that admittedly looks as if its fudge creme topping was slapped on by 5-year-olds hopped up on Mountain Dew?,” Andrew Reiner wrote in the Washington Post. Hmph. And it gets worse from there.

Charm City Cook: Oh For the Love of Figs

0

Figs…

They always seemed a little too exotic for me. Too fancy pants. I didn’t grow up eating things like figs – we were more of a steak and potatoes kind of family. But the older and wiser (yep, I said wiser…) I get, the more I want to try new things. So, when I discovered fig paste, I was intrigued. It was on a cheese plate at The Wine Market with Manchego cheese, honey, toasted baguette slices with olive oil, sea salt and pepper. It was the best flavor combo, so simple and perfect! I was in love. Soon I was buying fresh figs at Trader Joe’s. I found a recipe for fig paste online and made a pint of the sweet and savory goodness, shared it with some friends and it was a hit, so I thought I had to make it again. But this time, I went a little crazy. I filled many, many  jars…and this time, PRESERVED it! (Feeling so domestic, hon.)

Food Academy? Local Events Combine Food Movement Learning with Eating. Yum!

0

The visit of Alice Waters to the New Era Academy got our foodies juices going, so when we got word of these cool cuisine-inspired events scheduled next Monday at the AVAM and next Tuesday at the Aquarium, we had to share…

Farm to Chef Maryland – Farm to Chef Maryland is a local culinary competition to benefit the The American Institute of Wine & Food’s Days of Taste program. Days of Taste encourages elementary school students to appreciate the taste and benefits of fresh food by teaching them about food’s journey from farm to table and the basic elements of taste. The program brings together chefs, farmers and volunteers with kids for hands-on activities both in the classroom and at local farms. Baltimore chefs come together to participate in Farm to Chef Maryland on Monday, Sept. 24 at the American Visionary Art Museum. Chef Therese Harding of  The Classic Catering People is one of the chef’s participating and she will be partnered with Baltimore County-based farmer, Albright Farms. Her menu: seared rockfish with smoked Maryland crab, sweet corn mostarda and roasted caramelized beet jam and Swiss chard gratin. Getting hungry? There’s still time to sign up.

Charm City Cook: A Faux Farmer When it Comes to Losing Chickens

0
Amy with chickens Dottie and Millie
Loss is a part of having pets. If you’ve ever lost a pet, you know. It’s brutal. Even with chickens. Over the course of about a week, a predator killed all three of my new backyard chickens. They were two months old and had personalities, names and favorite snacks. As I found each one dead over the course of week or so, I became more and more discouraged. I kept thinking, this is nature. Farmers deal with this stuff all the time. Still, I stood over that little coop and cried.

Pigtown Design: We Be Jammin’

0

We be jammin’, to paraphrase the old Bob Marley song.

Indeed, I made Drunken Fig Jam from Epicurious. I knew I had a farewell dinner for my English cousins who’ve been visiting for the past few weeks, and thought the fig jam would be a perfect hors d’oeuvre for the dinner.I started the jam at night, mainly because the first step was to macerate the figs in sugar for an hour at room temperature. This brings out the juices, since aside from the juice, the only other liquid is the brandy bourbon.

Charm City Cook: Kitchen Helpers

3

This post is super duper basic. I want to know what tools you need in your kitchen. Everyone has tools that he or she uses all the time and would be lost without. I taught a cooking class at a friend’s house recently and left my favorite spatula behind – you would have thought I’d left my dog there – I missed it so much! Yes, it’s probably weird that I have a favorite spatula.Here are some of my faves – a few of them are things I really didn’t know existed until I really started cooking so much these last few years (the silicone pie crust thing rules).  To say that I can’t live without these things is a bit dramatic, but they do make my life a whole lot easier!

Charm City Cook: Not Your Grandma’s Peach Pie

0

Don’t get me wrong. I love a classic peach pie, especially in the middle of the summer when peaches are in season. (And we all love Gram.) But, a friend of mine sent me this recipe last year and she said, “it’s not your typical super sweet peach pie – it’s a little different…I think you’ll really like it.” Um, yes. I loved it.

Guides