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 …Read More »
When Donna’s Coffee Bar opened in Mount Vernon’s elegant, old Park Plaza building in November 1992, it sent the neighborhood (and the city) crashing into a wholly unexplored coffee universe, a culture that had been quietly brewing in Seattle and San Francisco. In fairness, the coffee revolution established its local …Read More »
Addicted to Lamb Helmand owner Qayum Karzai and chef Assad Akbari have built a beloved restaurant empire
Qayum Karzai came to the U.S. in 1969. In 1985, Karzai’s cousin Assad Akbari joined him. While Karzai’s brother, Hamid Karzai, took a different path back in Afghanistan (eventually becoming its president), Qayum furthered his restaurateur career, opening Helmand in Baltimore in 1989, followed by Tapas Teatro, b Bistro and …Read More »
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 …Read More »
Forging Frontiers A locally made documentary explores the issue of food access and the importance of healthy eating.
Back in 1997, the Santa Monica-Malibu Unified School District was in the education system vanguard with salad bars in six of its 15 schools. It was a time when most of the nation’s cafeteria food was what Rodney Taylor, then the district’s director of food and nutrition services, calls “heat …Read More »
When Dave Sherman, owner of Hampden’s Café Cito, heard about R. House in Remington, he was intrigued. The idea of opening a stall in a shared space with other chefs, he says, promised to “take so much off my plate—snow removal, trash pickup, busboy hiring—so I can just focus on …Read More »
Kat Bowers was messing with macarons. Her boss, Mary Elizabeth Plovanich, the pastry chef for the Lord Baltimore Hotel, had suggested she practice. The egg whites have to be whipped just so to achieve the airy meringue shell that crackles to the touch and melts on the tongue. Bowers made …Read More »
You might get the impression that, at 28, Brian Lavin is a tad impatient. As a sous chef at Salt in his early 20s itching for a place of his own, he scoped out a bar on a yet-ungentrified edge of Highlandtown, but couldn’t pull the financing together. While cooking …Read More »
Apples and Onions Fox Boys Hospitality Group’s executive chef Josh Brown shows off his imaginative cooking style
What do you like about September in the kitchen? September is one of my favorite times of the year for cooking. You’re still using up the end-of-the-season tomatoes, and you’re also getting into the hearty root vegetables and greens that people associate with fall and the beginning of winter. The …Read More »
Flour Power Two intrepid experimenters, a baker and a farmer, go with the grain to make the best bread possible.
Next Step Produce in southern Maryland is reached by a winding, narrow dirt road littered with stones and potholes, impervious to GPS. Midway from the turnoff to the main farmhouse sits a tiny cottage, overdue a paint job, its sagging porch bedecked with drying T-shirts and canvas shorts, a performance-level …Read More »