Food Features

Sub of Food & Drink

Clever Rabbit After honing his culinary chops at Cinghiale and Pazo, Chef Julian Marucci looks to put his personal stamp on two new restaurants.

Julian Marucci, who grew up outside of Philadelphia, worked at the Foreman Wolf restaurant group’s Charleston and then was tapped as sous chef when FW opened Cinghiale. Within a month, Marucci took over as Cinghiale’s chef, later assuming the same role at FW’s Pazo. Recently, Marucci and David Goodman, who …

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Meal Plan An ever-expanding menu of delivery options means there’s always food on the table.

I remember my mother, an avid subscriber to Woman’s Day, planning our family’s meals each week. The magazine’s suggestions for entrees and sides—spaghetti with green salad, baked chicken with potatoes and peas, beef goulash and broccoli—were accompanied by detailed shopping lists. I am a poor planner when it comes to …

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Fine Dining: The Sequel Chef Brian Boston aims to honor the Milton Inn’s classic dining tradition while making room for today’s more casual diners.

Brian Boston is celebrating 20 years as chef/owner of the Milton Inn, which in turn is marking 70 years in business. Boston started his career as a teenager at Peerce’s Plantation, attended the Culinary Institute of America and was sous chef at the Brass Elephant in the 1980s. He worked …

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Wine School A wine lover sits down with a wine expert to ask about food and drink pairings, flavor identification and more.

If you’re going for snob appeal, nothing works better than dropping the “s word”: sommelier. Julie Dalton wants to change all that—she’s sommelier at Michael Mina’s Wit & Wisdom restaurant at the Four Seasons Hotel in Baltimore. Winner of the 2012 Ruinart blind-tasting challenge in Washington, D.C., and runner-up in New York’s …

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