Dan Metz studied to be an environmental engineer, but pivoted in his 30s to attend culinary school. The Cleveland, Ohio native then worked at the Wine Market, Fork and Wrench and The Willows Inn in Washington State. Currently, he is executive chef at Aggio, the restaurant owned by Chef Bryan …Read More »
Just before a party, Classic Catering’s David Atkinson has been known to head into a client’s garden with a pair of clippers to snip the right piece of greenery for the table. But that attention to detail is getting noticed these days. “People are nesting more and putting more personalization …Read More »
Veggie Delight Plant-based food options are gaining traction. In Baltimore, they’re rooted in the African American community.
Anticipation is building at Land of Kush. It’s after 11 a.m. and the line wraps around the inside of the restaurant. When I walked in half an hour ago, only a few people had been waiting: A young Asian woman in an army jacket and skinny jeans, a guy with …Read More »
Before we’ve even grabbed a table at Dylan’s Oyster Cellar in Hampden, Amy Langrehr and Aaron Joseph have already said hello to at least eight people. And it doesn’t stop there. Throughout the night, countless people stop by, tapping their shoulders or sporting a comical surprised face as they spot …Read More »
The foil band thwaps around the bottle’s neck, a split second later heat tightened under a miniature dryer bonnet. The bottles, standing up like a progression of toy soldiers, circle the bend on the narrow conveyer belt of this miniature bottling plant inside the truck that pulled up to …Read More »
Welcoming Meals, Smiling Faces For Chef Corey Laub, quality of life is all about relevant, good food.
Columbia-born Corey Laub’s resume includes Aida Bistro, The Wine Market, Washington, D.C.’s Firefly, Beuchert’s Saloon and Lincoln as well as Chicago’s Novo gastropub. Recently, Laub became executive chef at the Sanchez Gruver Concepts, owners of Fork & Wrench and Modern Cook Shop. He talks about the menu items that make …Read More »
Blueberry. Coconut cream. Pumpkin. Apple. There are all kinds of pies, but one thing is certain: “Pie is special,” says Max Reim of Pie Time. Pie definitely has an enduring appeal, perhaps because it demands that you stop and have a cup of coffee and a conversation. It connects you …Read More »
Joshua and Stephanie Herskovitz, a brother and sister who grew up in Owings Mills (and both attended McDonogh School) opened Hersh’s Pizza and Drinks in 2011. Stephanie handles the front of the house, while Josh serves as chef. His first restaurant job was in 2001 as garde manger (making salads …Read More »
Since the age of 6, Irvin Seo has been helping his mother cook traditional Korean food in their family kitchen. A latchkey kid, he was the one his mom called from work to check on the soups simmering all day on the stove top, asking him to add a potato …Read More »
Natasha Brown Wainwright and Ginny Marks each credit some kind of divine intervention for their launch into sweet start-ups. For Wainwright, it was a call out of the blue from a QVC broker with an invitation to showcase her Natasha’s Just Brittle on the home shopping station. “It was a …Read More »