Keep the Change Greg Keating of 206 Restaurant Group wants to make one thing very clear: Five & Dime Ale House is not trendy. “We’re not trying to reinvent anything,” he says of the new Hampden restaurant, which opened in October. “There’s lots of cutting-edge stuff happening [in Baltimore], but …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 Nina Compton was a fledgling N’Orleanian, a friend offered her crawfish bisque at Easter time. The idea underwhelmed Compton, who helms Compère Lapin in the city’s warehouse district. “I’m thinking to myself, ‘I’ve had crawfish bisque a thousand times. What’s so special about yours?’” she recalls. But the execution …Read More »
The Sullivan brothers have been talking about opening a restaurant for years. P.J., 38, runs a graphic design company, Hardly Square, that creates training videos for Rubbermaid and designed the logo for the Senator Theatre. Josh, 34, a bar manager (notably for years at the Maryland Club), runs the Post …Read More »
The Spice of Life Chef John Bedingfield finds himself at La Food Marketa after a storied career as drug counselor and later corporate chef.
After receiving his bachelor’s in psychology and working as a substance abuse counselor, Parkville native John Bedingfield shifted gears and became a chef. He worked with Chad Gauss at the Food Market, then Bedingfield took a corporate gig—until Gauss pulled him back to Baltimore to helm the spinoff, Food Marketa, …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 »
Baseball season may be over, but hot dog season never ends. (At least in our eyes.) Ahead, check out five recipes for cool, creative dogs. Hot (Dog) Tip: All will work with any hot dog or sausage. We recommend Hofmann Brands’ Natural Casing German Frank, Natural Casing Snappy or Skinless All …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 »
IN NETWORK When celebrity chef Malcolm Mitchell opened Ryder’s in Fells Point this summer, the majority of news coverage surrounding the spot seemed to emphasize just how little news coverage there was: The Food Network star’s gastropub had opened without fanfare, hoping to build an expectation-free neighborhood following first. Mitchell’s …Read More »
The best way to taste the fresh spring water as it bubbles from the ground behind the springhouse at Sagamore Farm, says Randy Lewis, the farm’s guest services manager, is to do a plank. Place your hands on flat rocks, feet splayed out on the grass on either side of …Read More »