Tag: locally grown

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.

The Last $30 Supper: Busy Baltimore Restaurant Week Pays Off

0

Above, D.C.-based novelist Maud Casey prepares to dine on grilled salmon with heirloom tomatoes, grilled cucumbers in a caper vinaigrette, preceded by a cup of vichyssoise (cold and creamy potato and leek soup) — at Petit Louis in Roland Park.

For the first time ever, I took a bite out of Baltimore Restaurant Week this year. Every three-course meal at every fine participating restaurant only $30.12, with special discounts on wine.

Guides