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Beginning at 5:30 tonight, the public is welcome to come trick-or-treating at Government House, the official residence of the governor and his family.
But leave your toilet paper at home -- a spokesperson for the governor says that visitors will be given "full-size," classic candy bars.
Gooified Baltimore Sun photo/Jed Kirschbaum
Hey, all you mean parents who were allowed to eat as much Halloween candy as you wanted to when you were a kid and haven't suffered any lasting damage because of it but who now strictly limit your own perfectly healthy (physically, anyway) offspring to only one or two treats to nibble on in that Skinner Box you call their childhood -- don't throw all of your that candy away!!
Take it all instead to a Noodles & Company next Sunday, Nov. 7. Children who bring "a pound(ish)" of candy in to any Noodles & Company restaurant will receive one free small bowl of soup in exchange.
The candy will then be donated to Operation Gratitude in support of American service members deployed overseas.
Baltimore Sun photo illustration, 1997
I thought someone at Reid's Orchard was editorializing. But Seek-no-Further (aka Westfield) is this good eating apple's name.
I think I actually respond better to the names of pear varieties -- Bosc, Bartlett, Seckel, and Comice. Or maybe I just prefer pears to apples.
A few vendors were costumed up at this morning at the Baltimore Farmers' Market, the first time Halloween has fallen on a Sunday since 2004. It won't happen again until 2021 -- that gives someone eleven years to (please, please) put together a ham costume.
Jaci (pronounced "Jackie") and James Arnold of Richfield Farm in Manchester, MD. James is dressed as a breathalyzer.
Pam and Donna Pahl of Pahl's Farm in Granite, MD
Jennifer Pahl, helping out across the aisle from her family's stall. Her mother, Pam, emailed her some quick-costume ideas.
This one has been going around the interwebs -- I got this from Anne Lepore, the Baltimore Sun's interactive marketing manager. Crab vending machines Xinjiekou station on Nanjing’s metro.
I forgot that I actually have a friend who lives in Nanjing - or rather, I knew he taught in China but..
anyway, on my Facebook page, he posted :
"Funny! I live in Nanjing and I go through Xinjiekou metro station all the time. I saw people lined up around the corner for these crabs."
So, where exactly was I last night?
the answer is not entirely unrelated to food
Arggh, sorry to take so long getting back. There are indeed four lovely little handset duckpin lanes in the church building at 1728 Eastern Avenue (now St. Sebastian Independent Catholic Church. Last night, it was used as fundraiser for the Creative Alliance's Art to Dine for events.
What was a breakfast sandwich in your home town?
Do the default ingredients change when you cross town in Baltimore?
Snap a shot of your favorite breakfast sandwich and send it to
richard.gorelick@baltsun.com
David and Joanne Cho took over a convenience mart on the unit block of East Preston Street last year. Out of chaos, they made order, and even restored the long-abandoned lunch counter in the back of the store. Their neighbor, a chef named David Ritter, noticed that the Chos were struggling with the Baltimore breakfast and lunch vernacular -- people want what they want, and the lunch counter was just missing.
Ritter has now left his contractual job with the food service operations at the Maryland Institute and joined the Chos full time, at least until the food counter is established. He has now ended his contract at the Maryland Institute, College of Art, and joined the Chos full time,
I have been talking with him about breakfast sandwiches. Ritter is from Queens, where, he says, customers are routinely asked if they want potatoes on their breakfast sandwiches. Ketchup is a given. In some neighborhoods of Baltimore, grape jelly is squirted on a breakfast sandwich even when you don't ask for it.
Ritter wanted to show me what a Queens-style "Greasy Spoon" sandwich looks like -- a buttered, salted, and peppered hard roll* stuffed with bacon, eggs, scrambled eggs, maple sausage, and potatoes.
Joanne's is selling them for $3.99, at least for now, but you have to ask for one by name -- the "Greasy Spoon"
*don't get Ritter started on the sorry state of hard rolls in Baltimore
Who's going where this weekend. Fall menus are peaking. I never did find a butternut squash soup as regularly offered menu item before posting the Top 10 cold-weather soups -- come to find that Brendan Tharp has it on his Fall menu at Canton's Blue Hill Tavern. He's lacing it with maple cream and topping it with candied walnuts.
Are any restaurants staffs dressing up in costume? Snap some shots and send them to richard.gorelick@baltsun.com
The RA Sushi Halloween Boo Bash on Sunday includes a scavenger hunt. I love a good scavenger hunt.
Need help procrastinating today? Spend some time in the galleries of black and orange foods and odd and strange food.
Rob Kasper talks in his review of El Hidalgo about the joys of meeting a food for the first time -- at El Hidalgo, a big-portion Mexican restaurant in Elkridge, the food was tlacoyos. You can read all about tlacoyos in Rob's review.
Baltimore Sun photo/Kim Hairston
These were deliciously gruesome. I ate them up. I loved the elegant twist of Karen's McCabre's, and the punch line in MC's Abazombie Final Foods ("Your server will be with you shortly and for all eternity). Curtis Bay cracked me up with Coldstone Creamatorium.
Really, I ate them all up.
The winner, though, was submitted by Zevonista
The newly named Victoria Ghastly Pub takes a gently ribs at the gastropub phenomenon and the tagline is definitive. Awfully nice, and nicely awful.
A suitable prize will be chosen.
(Of course, every time I went looking for the Find Local listing to link to, I entered the made-up name instead of the real time. EVERY TIME!!)
That's the kind of information you need to know not later but now.
So, please won't you consider receiving dining text alerts from the Baltimore Sun. You'll be the first to know about breaking dining news (zut alors, my hollandaise, ruined!!) and the first to get word of a just-published four-star review. It is easy to do, free (depending on your rate plan, and we promise not to go all Milgram on your vibrate setting -- a handful a week is what we're thinking.
Here are the FAQs about the Sun's text alerts, and here is the link to the sign-up page. You can also get there by clicking in the that gray box on the top right of this page (i.e., "The Rail")
Meredith Cohn reports today in the Baltimore Sun on a record $45 million donation to the University of Maryland Center for Celiac Research. The donation, which is being announced today by the center's director, Alessio Fasano, will be used to create a first-of-its-kind institute that could eventually employ up to 200 doctors and researchers, Cohn reports.
The donation represents a new record for the university system.
Baltimore Sun photo/Kim Hairston
In the post linking to Rob Kasper's review of Cockey's Tavern, I made a parenthetical comment about being glad to see the new Hollins Market restaurant was offering a Saturday brunch. Well, not yet it isn't. I dragged a few friends over there, only to discover that Saturday brunch won't be up and running until sometime in mid-November.
A colleague whom I sent there for brunch was told there'd been a recent change in management; I think I've calmed down enough now to give them a call. On a positive note, the website's big brunch page that seduced me into going has been pulled down since Saturday.
But it got me thinking about Saturday brunch. When this topic came up last year, it drew some useful responses. It feels like time for an update. Take a look at responses and see if anything is no longer accurate, let us know. And add in any new Saturday brunch options you know about.
Find: Brunch restaurants in Baltimore.
Baltimore Sun photo/Barbara Haddock Taylor
An episode of the Food Network's "Food Feud" taped in Baltimore will air tomorrow night at 10 pm. The host, Michael Symon, will take a close look at Faidley's crab cake and a close look at Gertrude's crab cake and then declare quien es mas macho.
Update: My reaction was similar to Lissa's (see below), based on the show's hyper promotion, which make the show sound vulgar and annoying.
But I just heard from John Shields (of Gertrude's) - he says that the "Food Feud" is really more of a travel show, highlighting regional specialties. There's not a Faidley's-Getrude's cook-off, just Symon ("a gem") spending thoughtful time in each separate kitchen. That sounds more watchable than a old-vs-new standoff, and the idea of showing viewers two different approaches makes sense.
Photo courtesy The Food Network
I need a scout up in Hoes Heights to report on the possible opening of a Japanese restaurant in the shopping center on 41st St. (the one with the Superfresh).
VOLT!! Hair-raising cuisine
Cinghouly -- we'll seat you in our Ghosteria. Forever
In this contest, you are to take an area restaurant and Halloween-ize it. Mangle the name somehow (subtlety'd be so lovely), and supply its scary slogan, catchphrase, or what have you.
You have until Midnight tonight. Enter as many times as you like, but one entry per post, please.
big big thanks to Sluggo for this contest suggestion
If you haven't already, take a look at the photos Sun readers sent in for Picture This, Baltimore.
Molly Sheridan cc'd D@L into the photos she submitted. I like them, and I enjoyed getting to know the beautiful threepointskitchen blog that Molly shares with two friends. The three ended up living in three different East Coast cities -- hence, the "three points."
I'm adding it to the blogroll. It's nice having you here, Molly.
photo of a Blue VW in Roland Park by Molly Sheridan, October 26
Coffee and Bread, Molly Sheridan, October 26
I saw many food-related photos in the Picture this, Baltimore galleries. If one of them is yours let me, know. Here are few food-related photos:
Cheryl Knauer, who stops by D@L from time to time, shot this one at Baltimore Coffee & Tea in Timonium
Joanna Phillips sent this one in from the new R&D culinary center at Phillips HQ in Locust Point
Tyler Hochel snapped this one of Kooper's Chowhound Burger Wagon
...anybody know? 
A D@L reader visited the Midtown Yacht Club recently and got to feeling that he had been there before, but when it was another bar. The Midtown Yacht Club opened in 1982 or thereabouts.
Here are 10 or so soups that I'll be looking for when the weather finally snaps. With one exception, all of them, to the best of my knowledge, are regular menu items, at least for the season.
As always, and until I say different, the Top 10 is less a definitive ranking than an informed, prejudicial, and opportunistic amalgamation of your suggestions, my favorites, and whatever we have a good photograph of. Here are 10 or so soups that I'll be looking for when the weather finally snaps. With one exception, all of them, to the best of my knowledge, are regular menu items, at least for the season.
French onion soup generates a lot of heat. Poster "Tman" recommends the classic version at Petit Louis in Roland Park- it's on the menu every night. What makes it so good -- for starters, veal stock. I had a nice one recently at Marie Louise Bistro in Mt. Vernon.
When it's very very cold and the hour is very late, nothing revives like the Korean fish soup mae un tang, brimming with -- best not to know. Station North's Nam Kang is the obvious choice, but I got a call from the nice lady who owns Kimco Seafood Restaurant in Ellicott City (10176 Baltimore National Pike, 410-480-1442), inviting me to drop by sometime -- so if that's closer, give it a chance.
I haven't been to the new Suburban House in Pikesville yet, but I'm thinking about how satisfying a bowl of matzo ball soup is going to be when I do.
Cream + seafood + Cindy Wolf (+ lobster bisque) = good. Garnished with a butter poached lobster tail and tarragon oil, it's on the menu now at Charleston in Harbor East.
D@L poster "Katie" stands by the malacca laksa, a curry soup with rice vermicelli, chicken, bean sprouts and fried tofu, at Chocolatea in Tuscany/Canterbury.
And "powpowpow" recommends the Thai coconut soup, with lemongrass, chicken, galanga and "magic" at Chokchai Thai (6824 Harford Rd., 410-426-3244) in Hamilton.
Oyster stew seems to taste better in Fells Point - it's this time of year when I want to give John Steven Ltd. a check-in.
Among the scattering of soup stalls and shops around time, Hampden's Soup's On gets extra points for faithfully updating its website with daily specials. Today's black lentil soup with sage oil is tempting me badly.
Over my cubicle wall, reporter John-John Williams sang me the praises of the Oceanaire Seafood Room's New England clam chowder --available at the bar all day long at the Harbor East restaurant for $2.95. Be sure to ask for the bar men, though.
I liked the tip "Lisah" gave for the green chili chicken soup at Golden West Cafe in Hampden, and I'll throw in a new menu item at Miguel's Cocina Y Cantina in Locust Point, a yummy sounding roasted corn and poblano soup.
Baltimore sun photo/Lloyd Fox
Michael J. Fox checks out the DeLorean cake created by Baltimore's own Charm City Cakes for the 25th Anniversary "Back to the Future" Blu-Ray/DVD Trilogy reunion and launch party, held last night in New York City.
Associated Press photo
A sweetly illustrated new book arrived on the Antipasto Desk, America's Little Italys: Recipes & Traditions from Coast to Coast. Its author, Sheryl Bellman, devotes about half of the book's geography to the Little Italy neighborhoods in Manhattan and the Bronx, but there are a few pages on Baltimore's Little Italy.
Sabatino's is singled out, and the Baltimore section kicks off with this image of a menu cover from the legendary Maria's 300. Al Capone was said to be devoted to Maria's garlic bread, and H.L. Mencken would come here for a Thanksgiving Day spaghetti dinner in his bachelor days.
In an earlier post I included a photo depicting the setting of my most frequent procrastination nightmare.
That got me thinking about waiter's nightmares -- not the real-life calamities -- but the recurring dreams. You arrive at work to find a full dining room. Nothing's where it should be, or it's been moved far, far away -- into a never-before seen sub-basement, or a few buildings away.
I still have them, twenty-five years after hanging up the apron. The worst thing of all was that it feels on awakening as though you've worked an extra shift -- without any pay.
What happened in your most recent waiter's nightmare? Or, what's takes place in the recurring version?
Post them here.
Frank Roylance reports on the Baltimore City Health Department's first enforcement of the trans fan ban that went into effect in September 2009.
The $100 citation was issued to a Lexington Market carry-out named The Healthy Choice.
I'll have the today's Top 10, cold-weather soups, later on today. Listen, if I get it done by midnight and slip it under your office door, would still count as Tuesday?
If you need something to do, here's a recent New Yorker book review by James Surowiecki on a new collection of philosophical essays on procrastination, The Thief of Time, edited by Chrisoula Andreou and Mark D. White.
Or, you could send in some more cold-weather soup suggestions.
Procrastination Hall at Carnegie Mellon University
John Lindner went over to Lotte Plaza for lunch at Shin Chon Garden over in Lotte Plaza in Ellicott City. I always am contemplating a Lotte Plaza trip but never quite get there. Those small dishes in the photo are called banchan (or panch'an).
In my occasional reviews of Korean restaurants, I will sometimes use the term panchan at first mention, sometimes without explicit clarification, except when I think my copy might be running short, and then I refer to them as "those little dishes of complimentary kimchi, vegetables, dried fish, and other delicacies that are brought to you table in a Korean restaurant that are meant to be shared."
Sorry about not having the link in there -- today was official Gremlin day in my cubicle. I KNOW I had a link in there! -- RG (6:44 p.m.)
Baltimore Sun photo/Jed Kirschbaum
Today, the Baltimore Sun is chronicling a Day in the Life of Baltimore City -- or, to be more precise, the Sun is asking readers to show us a day in their lives.
Read about it here.
Beginning exactly now, and until 5 p.m. submit your photos to pictures@baltimoresun.com.
But, please cc me into your submissions, especially if the photos are food-related, and I'll create our own D@L gallery right here.
Baltimore Sun photo/Amy Davis
The Vermont Maple Syrup Cookbook by Reginald Muir
1976, second printing
It's on its way, theminx -- congratulations again!
My mother, who is my biggest supporter and severest critic, is with us on this blog. There was never any urgent reason for me to announce her presence -- or not to.
Was there a learning curve? Yes, but she made it through. She's come up with a cool name to post under, and so far she has kept a lid on her wild swearing. It's funny, she never cursed at all until she took up golfing.
Of course, the photo is actually of the awesome Hall of Fame golfer Kathy Whitworth. I loved how she always looked like she had just pulled her station wagon into the parking lot.
Back around 1995, at the old Longview (now Fox Hollow), Mom had finished with her 9-hole league. She always tried to fit in another nine, which often meant being grouped up by the clubhouse with other pairs just starting out. "You can play with those men," she was told, "but be prepared to get a lot of attention."
It was a musician and his manager. The musician's band had an album out, and it was on its way to becoming a phenomenon. Mom had never heard of the band, and asked the men if they knew my cousin (a great musician), who plays in various Baltimore-based bands. They hadn't. They were, though, she said, just about as nice as they could be.
When she got home, she asked us if any of us had ever heard of Hootie.
...have been spotted.
Share your stories of creating workplace chaos with Girl Scout Cookies
photo via Flickr
The restaurant.com "Restaurant of the Month" for October is the Philadelphia-based Public House group of restaurants -- there's one of them over in the DC area's National Harbor development. Closer to home, the Field House in Canton is part of the Public House family of high-end sports bars.
In Contest #3, you were asked to imagine Christopher Kimball's "Cooks Illustrated" editorial after a year of his relocation from his beloved Vermont to Baltimore.
What was I thinking?
I promise promise promise that I will make the weekly contest into an actually fun and contestable thing beginning this Wednesday
Hey, but you know, what -- the two entries we got for Contest #3 have me regretting nien rien <good grief!>
The piece by clairecarton was amazing, and, fortunately, it was over the maximum length, which makes declaring theminxs entry the winner a whole lot easier.
Congratulations, theminx!
Come back Wednesday for Contest #4. PLEASE.
Tomorrow, the Baltimore Sun will be chronicling a Day in the Life of Baltimore City -- or, to be more precise, the Sun will be asking readers to show us a day in their lives.
Read about it here.
If you submit pictures tomorrow (from 8 a.m. to 5 p.m.), you'll be sending them to pictures@baltimoresun.com.
But, please copy me in, especially if the photos are food-related, and I'll create an online museum for them, right here.
richard.gorelick@baltsun.com
I struggled mightily to keep my review of the revived Robert Morris Inn from turning into a travel article. I'm not sure I succeeded. A big part of what made the evening so enjoyable was in the getting there and the being there. I don't feel so bad about not choosing the fine-dining option. It's there if you want it, and at not much of a premium compared to the casual options in the tavern and taproom.
WHAT a beautiful weekend, right. Almost too beautiful. Naturally, I decided to put new flannel sheets on my bed Friday night.
Even if you didn't post in advance of the weekend, tell us now what went right and what not so much.
Who ate what where? Did Michelle have her Chiapparelli's birrthday dinner yet? I'll want to know which restaurant near the Lutherville Light Rail stop TheMinx ended up eating at. How was that McCabe's dinner, Ernie -- anyone get the crab cake?
I agree with Karen that the Kennedy Center food offerings amount to highway robbery, at least they were the last time I was there. Hal's tip on Marcel's was a good one, I thought. Hope Salome was good, though. And I'm very curious about the mysterious CR Lounge.
Kitchen geek -- I want to know about that crazy Korean fried rice your friend is selling by word of mouth. I love love fried rice, even when it's bad.
Lindsay, I too had forgotten about that grilled cheese festival -- how was it?
Catbird, was Iron Bridge worth the wait? How about that Kooper's Tavern birthday dinner, Sarah?
KGM80 -- always interested when someone goes to a classic place like G&M for the first time. Spoons, your weekend eating plans sounded great -- how was Cazbar?
How was Salt, sas?
Did I miss anybody. Are there any curried cashews left?
McCabe's -- Baltimore Sun photo/Barbara Haddock Taylor
Bel Air's Ed Naworol runs one of the most admired tailgates on Lot H. So far this year, Ed's group has staged an Oktoberfest and a New England boiled dinner -- for the November 7 home game against the Dophins, the theme is Italian.
But this week was a barbecue rib throwdown, complete with contest. I told Ed I'd be a judge, but then I had to run back to 501 Calvert. I felt bad.
The contestants were Scott Steineitz, John "Whiplash John" Blevins, Jason Price, and Jerry Mikulski. Steineitz is a Kosher chef -- he was bringing beef ribs. Navorol had these trophies made. When he went to pick them up, the word "annual" was spelled wrong. He thought about leaving them that way.
Baltimore Sun photo/Amy Davis
The night before today's game, I met a group of Bills fans at the Bullpen bar on Washington Boulevard. Pharmacists, most of them, they were drinking dollar beers and preparing to head over to Fells Point. They choose one away game every year to travel to. So far, they've done the Jets and the Browns. This year, it was Baltimore.
They were skeptical about Baltimore's tailgating scene. They're more used to the set-up in Orchard Park, the town where the Bills play. They like that there's no corporate presence up there, and especially that there's no admission price. i got their point, but I really loved the thick camaraderie at M@T.
They were having a great time when I saw them this morning, though, and I have to hand it to them - they were there at 8 a.m., just like they said they'd be, getting things ready for their deep-fried turkey.
Baltimore Sun photo/Gabe Dinsmoor
A huge group of Pikesville fans rotates the gameday hosting duties. The hosts arrive early, around 8 a.m., while their friends get to sleep in. This week, it was the turn for the Young Brothers, so called because, well, they all have older brothers in the group. Andy Attman (a cousin of the corned beef Attmans) saw my post on Friday asking for advice, and invited me down.
This group takes the food seriously, but the set-up isn't as elaborate or as competitive as it is at other tailgates. The bar, though, which today was featuring Jager bombs and John Dalys, was among the best I saw. Nice guys.
That's Kevin Ream at right, and, at left, Kenny Liner, vocalist and mandolin player from the The Bridge.
Hidden from the other tailgaters behind a pillar, this group puts on a phenomenal brunch at every home game. It starts at 8 a.m. with biscuits, eggs how you like them, coffee and hot chocolate (Hennessy optional), and fresh bloody marys and mimosas. At 11 a.m. or so, the group gathers around a clothed table for eggs, lamb chops, ribeye steak, and sweet potato pie.
All of them are area residents, but not neighbors to each other.
Reed Winston, in front at left, fist bumps Gasson "Big Mike" Bradford at right. Their friends are, from left, Ralph Wright, Judson Wood, Allen Bennett, Alexander Brown and William Hankins. When I approached the group, "Big Mike" welcomed me with a ten-minute sit-down comedy set.
Baltimore Sun photo/Amy Davis
Lots G and H are on the east side of M@T Bank Stadium. Among its assets are the shady areas under the viaducts near the Sharp Street basketball courts and its proximity to a Light Rail stop. (It's not uncommon for fans to take the Light Rail down to join tailgates in progress.)
Ask around, and you hear about the superstars of Lots G and H. Just across the border into Lot H, a group composed mostly of old Gilman buddies has been tailgating since the beginning.
Willis MacGill was beside himself for having left the house without the geese and ducks he usually brings. But Gian Alecce was behind the Weber Ranch Kettle --3 feet in diameter -- handling the beef tenderloin, sausage, and pork tenderloin.
The secret to his amazing beef tenderloin -- it begins with an overnight marinade in olive oil and basil, and then a pre-grilling application of black pepper and sea salt. Then, every time he flips the tenderloin on the grill, he coats it with butter. It's a New Orleans thing.
Baltimore Sun/Gabe Dinsmoor
Along with some cool photo galleries of fans' gameday supersitions and the Ravens cheerleaders, this link to the Ravens Fun page will take you directly to a round-up of gameday food & drink specials and bars and clubs close by M&T Bank stadium.
Baltimore Sun Staff
Baltimore Sun Staff/Karl Merton Ferron
I went down early this morning to check out the tailgating scene at M&T Bank Stadium.
I was looking in particlular for Lot G -- that's where my insider told me to look for his group's set-up. I got a little misdirected, but then I ran into Vanessa Payne, who pointed me in the right direction. Thanks so much.
Vanessa told me she's the head chef for the annual Bea Gaddy Thanksgiving dinner. In upcoming posts, I'll tell you about the five tailgates I spent time with -- the Gilman Grillers, the Secluded Brunch, the Young Brothers, the Theme of the Week, and the Buffalo Pharmacists.
Where are you watching the game today? Home in front of the big plasma box? At your favorite bar?
Let us know, and keep checking back for updates.
blurry photo by me/good photos on the way
I almost missed this oatmeal packet and coupon that came with my Sunday-on-Saturday newspaper delivery -- it was in a kind of secret compartment. I'm guessing every subscriber gets one. Maybe only those in oatmeal-eating zones?
Either way, this makes 50¢ off New Quaker Hearty Medleys the D@L Coupon of the Week
So, don't put that bag in recycling until you check it for oatmeal.
Here's a link to an editorial essay by Rob Kasper on farmers-market manners. The primary subject, really, is dogs, although other commonly voiced annoyances are acknowledged.
I know this is a hot-button topic, and I know some people are more annoyed by aisle-hogging baby-strollers, promenaders, and back-fencers more than dogs.
I don't like the way that one concerned citizen right at the entrance tries to hand me his literature -- not the fact of it, but the belligerent and unneighborly way in which I think he transacts it.
Have at it, I guess -- that's what the blogs are for. But, as Rob suggests, the common denominator among all of our favorite annoyances is that we perceive them as arising from another's extraordinary sense of entitlement and exasperating lack of consideration.
Baltimore Sun photo/Amy Davis
This Sunday morning, I will be down at M&T Bank Stadium to check out the tailgating scene. If you have any tips about navigating the scene down there, send them my way.
I plan to start posting when I get back to 501 Calvert. That should be around 1 o'clock. Then, if you have a game-watching ritual or gathering place to share, I'll be all ears.
I keep think
Baltimore Sun Staff
A Mr. Richard Fader of Auchentoroly Terrace writes:
"My dad is coming into town this weekend. He's a lifelong libertarian. When he travels, he prefers staying in budget motels. He's an ex cop, too, and still likes a good steak. I need an unpretentious, neighborhood place to take him, something with a taste of Baltimore. Not too expensive."
There are some obvious choices -- The Dizz, Koco's. How about some more?
I want to do a Top 10 soups for cool/cold weather.
Help me round up a good selection on area menus. Let's say that the soup has to be on the restaurant's regular menu. So, seasonal menus yes, occasional specials, no.
French onion soup? Oyster stew? Mulligatawny?
Here is a Top 10 soup list from two years ago -- the best places to get great soup. This new list is the same, but different.
This Sunday's review is of the Robert Morris Inn, over in Oxford, in Talbot County. Sorry I turned this "guess where I went" into a snoozefest.
However, dinner at the Robert Morris Inn wasn't boring -- anything but.
Mark Salter has been running the inn since this spring, having arrived there after 17 years at the Inn at Perry Cabin.
Baltimore Sun photo/Kenneth K. Lam
About 3 o'clock every Friday, I get an email from features editor Elizabeth Kubler Ross asking for suggestions for the Comment of the Week, a print-only feature that appears in Monday's Sunrise section. When the email arrives, though, I'm usually out buying cocktail onions.
So, please help. Scour this week's post, find a corker or a doozie, and copy or paste it into this thread. Brevity helps, and so does a stand-alone, self-explanatory quality.
Update: I am sorry. It turns out that a D@L comment has been the COTW for two weeks running. So, in fairness to the other fines Sun blogs, I am not submitting this week.
The COTW for October 3- 9
"Well, there goes the only redeeming feature of Baltimore City jury duty!" -- Baltofoodie
The COTW for October 10-16
"Taking my fiance to Capital Grille for his birthday. Shhhh he doesn't know it yet!!!" -- AR
The debut edition of Downtown Baltimore Oyster Week wraps up this weekend. I love the idea of it but wonder how important critical mass is to this kind of promotion. Take another look, though, and see what grabs you.
I got a nice note a few weeks ago from former Baltimore Sun writer Rona Kobell. She sent along this beautifully illustrated article from the Bay Journal about the potential for aquaculture in Maryland's oyster industry. This is the first of a three part series -- the first three-parter in the journal’s 110-year history. Part 2 will focus on entrepreneurs, and Part 3 will be all about -- food.
I've been meaning to post this, and now felt like right time to share it.
At left:
Photo courtesy of the Chesapeake Bay Journal/Dave Harp.
The Mobbies are upon us. Who are Maryland's Best Bloggers?
The Baltimore Sun's second annual contest for bloggers and assorted other social media adepts is in the nomination phase -- details are here.
There is a category for food-related blogs -- some I recognize, some I don't. If you don't see your favorite there -- it might be your own -- go nominate it. When the proper voting begins, maybe we'll take a closer look at all of the nominees.
Another weekend of good-eating weather.
So, what's everyone doing?
Where do Scorpios like to go for their birthday dinner? (Please tell us, Scorpios.)
Here's a handy wrap-up of things to do this weekend. And here's a link to the Free Fall Baltimore site. Maybe we can match up restaurants to activities.
What's a good choice for someone headed to going to Bengies for the "Grease" Sing-a-Long?
This one is making the rounds today. We got it from Cheryl Tan, whose A Tiger in the Kitchen blog appears on the Dining@Large blogroll (down there, on the right).
The source is Gourmet Online. Seems someone tweeted about the lackluster hamburger he was eating in the Montreal-Pierre Trudeau International Airport: “Burger King in the airport waiting for my flight to NYC. I’ll consider this my amuse-bouche for Eleven Madison Park!”
Fast forward: The restaurant staff picked up on the tweet, and surprised the guest at his meal with a single lamb slider -- "We hope these are better than the one you had at the airport," the waiter said.
And then the waiter pulled a lever and, the man fell through a trap door into an alligator pit. Not really. But the other thing happened.
Creepy, or good service?
There are still a few tickets left for the James Beard Celebrity Chef Tour dinner tonight at the Renaissance Harborplace Hotel. Here is the menu.
Celebrity Chef Tour Dinner Series
October 21, 2010
Water Table Restaurant – Baltimore, Maryland
Celebrity Chefs Marc Murphy, Jennifer Carroll, Marc Anthony Bynum, Amanda Cook
Host Chef Sean Curry
RECEPTION
Passed Canapés
Stella Artois, Hoegaarden, Leffe Blonde, Segura Vieudas Brut Reserve Cava
Bonterra 2008 Mendocino County Chardonnay & Frei Bros 2007 Dry Creek Valley Reserve Merlot
DINNER
1st course Chef Sean
oxtail consommé, bison pansotti, wild mushroom, stravecchio
Paringa Shiraz Sparkling, Riverland, Australia
2nd course Chef Marc Anthony
pan seared long island striped bass, tomato confit, caper berries, lemon confit, aged balsamic
Chateau St Jean 2008 Sonoma Coast Fume Blanc
3rd course Chef Jennifer
spanish mackerel
confit potatoes, tarragon, watermelon radish, black currant mustard
Rodney Strong 2008 Chalk Hill Chardonnay
Bonterra Vineyards 2007 Viognier
4th course Chef Marc
braise shortribs bordelaise
smoked shallot mashed potatoes, mushroom ragout & brussel sprouts
Rodney Strong 2006 Reserve Cabernet Sauvignon, Alexander Valley
MacMurray Ranch 2008 Sonoma Coast Pinot Noir
5th course Chef Amanda
tin roof sundae
peanut crunch, vanilla molleux, hot fudge sauce, salted chocolate tuile &
whipped kendall farms creme fraiche
Leffe Blonde
The dates for the first winter edition of Baltimore County's restaurant week were announced today. The promotion will run from Friday, January 14 to Sunday, January 30, 2011 (The already announced dates for Baltimore City Restaurant Week are January 21-30.)
The first-ever Baltimore County restaurant week debuted this summer. Largely a grassroots effort, it was spearheaded and organized by the Milton Inn's Brian Boston, without official involvement or support from Baltimore County. This time, the dining promotion is wholly a county affair -- the event will be managed by the Baltimore County Department of Economic Development.
An innovation to watch -- in an effort to make its first official restaurant week an all-inclusive affair, participating restaurants will be able to offer fixed-price menus at one of five six points: $10.11, $15.11, $20.11, $25.11, or $30.11, or $35.11. Restaurants also have the option of offering one-, two-, or three-course menus.
That's interesting.
Baltimore Sun Staff/Monica Lopossay
I think "wonderfully workaday ramen shop" is my new favorite phrase. It appears in this New York Times review of two new ramen shops in New York. I think I might have to plan a D@L NYC BoltBus Ramen Shop excursion.
Or maybe a trip to the Shin Yokohama Ramen Museum.
I want ramen.
At sea re the Chesapeake saga. Me, too. I've been looking through the archives. This Ed Gunts article from 2003 was very, very helpful. Consider it exposition for the following eight years of Jarndyce and Jarndyce.
Please share your memories of the Chesapeake, too.
July 27, 2003
Edward Gunts
Can a venerable Baltimore restaurant make a comeback on its own after nearly 15 years of dormancy, or should the city intervene?
That's the question before the City Council, which is considering a bill that would authorize the city to condemn and acquire the former Chesapeake Restaurant at 1701-09 N. Charles St. and seek proposals for its redevelopment.The restaurant is one of 19 properties that could be acquired as part of an effort to enliven the area around the intersection of Charles Street and North Avenue. Other properties on the condemnation list include the Parkway Theater at 5 W. North Ave. and a row of commercial buildings in the 1900 block of North Charles Street.
The intersection is a key crossroads within the recently designated Station North Arts and Entertainment District. City officials say the properties identified for acquisition are either vacant, blighted or underutilized. If authorized to condemn and acquire the buildings, they say, they would use economic-development funds to buy them and offer them for sale to developers as a way to stimulate the area's rejuvenation.
During a Planning Commission hearing on the proposed legislation this month, representatives for the restaurant, theater and commercial row all asked to have their properties deleted from the acquisition list.
They said they already have plans to fix up their properties and any move by the city to condemn them could scare away potential investors and tenants, causing the buildings to remain vacant even longer.
Donna Beth Joy Shapiro, a local preservation consultant representing the Chesapeake Restaurant, said owner Robert Sapero has begun marketing the building aggressively.
Noting that Sapero recently painted the exterior and repaired the restaurant's neon sign, she warned that prospective tenants could be reluctant to lease the building if they thought it might be acquired.
Getting a tenant is more difficult when a building is on a condemnation list, she said. "Just being on the list impugns the character of the facility ... . There's no other way to say it."
The restaurant is actually five 1890s brownstones combined to form one building. It has had several occupants over the years, including a restaurant known as Walker-Hasslinger's.
Baltimore businessman Morris Friedman opened a delicatessen on the property in 1918 and expanded it to a full-service dining facility, which was named the Chesapeake Restaurant in 1933, after Prohibition ended.
For more than five decades - but particularly before Harborplace was completed in 1980 and a wave of themed restaurants opened downtown - the Chesapeake was one of a select group of white-tablecloth restaurants that drew patrons from around the region for Sunday dinner, power lunches and anniversary celebrations.
The Chesapeake closed after its owners, Philip and Donald Friedman, filed for bankruptcy-court protection in March 1986. Sapero, an attorney, acquired it at a foreclosure auction on Aug. 27, 1986, with a bid of $341,000. All of the furniture and kitchen equipment came with the building and are still inside.
In 1987, Sapero leased the building to a family that reopened it, keeping the Chesapeake name. But the restaurant closed within two years; the building has been inactive ever since.
City officials say they have been watching to see if Sapero would find a tenant on his own, but none has emerged, so the city is prepared to intervene. "The role of the city is to step in and take a risk where the private sector has failed to respond," Baltimore Development Corp. president M. Jay Brodie told the Planning Commission.
The development corporation, a quasi-public agency, is overseeing redevelopment efforts around Charles Street and North Avenue for the city.
Shapiro said Sapero's efforts to find a restaurateur have been hampered until recently by bridge-reconstruction work that closed part of Charles Street for the past three years. In addition, she said, the city for some time was considering plans to move the Greyhound bus terminal to the next block - a potential turnoff to operators of an upscale restaurant.
But now that the bridge construction is complete, the bus station plan has been withdrawn and the area has been designated an arts district, Shapiro said, the time is right to market the building and the owner is doing so.
"Everything's coming together," she said. "Five years ago wasn't the time. Ten years ago wasn't the time. Now is the time. A lot of people are looking at it."
Sapero said he is looking for an experienced operator who can run a first-class restaurant that will complement other attractions in the area.
"This is one of the few classics in Baltimore," he said. "It's a beautiful building. There are thousands of people who know of and still are interested in the Chesapeake. I want something excellent to be there."
Owners of the other targeted properties say they are moving ahead with renovation plans as well.
Baltimore businessman Charles Dodson said he purchased the Parkway Theater and an adjacent building last fall and is working with Ziger Snead Architects. He envisions restoring the auditorium as a setting for jazz and classical-music performances, lectures and other cultural events.
Clayton Kim has prepared a 12-page report outlining plans to fix up the buildings in the 1900 block of North Charles Street, including restoring the old Gold- bloom property to its original appearance.
Brodie said his agency would be pleased if the current owners would upgrade their buildings and the city would not have to begin condemnation proceedings. But he said planners want to hear more than promises. He said they want to see evidence of financing and a firm timetable for carrying out the work.
"We want it to be exciting and real," he said.
Brodie explained that while the City Council bill gives the city authorization to acquire the properties, it doesn't obligate the city to buy any of them. If the current owners can assure his agency that they are moving ahead with projects that are consistent with the city's plans for the surrounding area, he said, their buildings could be taken off the acquisition list.
Because it will take several months before the bill can be made law, the owners have time to refine their plans and show the development agency that acquisition isn't necessary, said Planning Commission chairman Peter Auchincloss.
He said he expects to see "three exciting plans" for the Station North area in the near future. If they don't materialize, he said, the city's acquisition plan "is there for all the right reasons."
It's official(er). The Chesapeake has at long last been sold. Here is Julie Scharper's report.
The city's spending board yesterday approved the sale of the long abandoned Chesapeake restaurant property to developers Michael Schecter and Ernst Valery for $2.5 million. Qayum Karzai (Helmand, B, Tapas Teatro), the noted local restaurateur whose name had earlier been linked to the proposed sale, while not part of the purchasing group, is still attached to the project.
The property had been since 2008 in the hands of a a prominent 501(c)(3) corporation contracted with the City of Baltimore to provide economic development services.
I'll have more on this later today.
March 2010 photo of the Chesapeake's upper-floor dining room - Baltimore Sun Photo/Gene Sweeney, Jr.
Here is an early online look at Rob Kasper's review of Cockey's Tavern. There is a ton of history attached to this Hollins Street address -- the memorable Mencken's Cultured Pearl was here. But there are more tons attached to the Cockey name. Bob Cockey, the owner of this new establishment, is a descendant of the family that established the Cockey Tavern in Westmister, back in Revolutionary War times.
Note: Cockey's Tavern has brunch on Saturdays. Not yet, anyway. (I get asked all the time about good places for Saturday brunch.)
Just one week to go until the Zion Lutheran Church's annual Sour Beef Dinner. You can order tickets in advance or buy them at the door.
This year's dinners will be held next Wednesday (dinner only) and Thursday (lunch and dinner).
Here's the link to the Find Local listing (that I created all by myself; still learning the system), and here's the link to church's website, where you can follow a link to pre-order tickets.
Here is a look at at a Top 10 Tuesday from December 2008 -- the best places to get sour beef.
Has anyone been slurping up Oyster Week?
I didn't make it out for oysters last night. I love staying outside on the kind of evening we've been having. Last night, I noticed the tables outside of Marie Louise Bistro. I summoned some friends and they joined me there. Good call. Snacked on some cheese and French onion soup. Good service, too.
A very nice couple stopped by to chat. They're in town attending the Peabody's Road Scholar program (formerly known as the Edlerhostel) and were scouting out places to take their granddaughter tonight. They'd heard about the The Helmand but were dubious. They went off to check out the City Cafe. Sometimes I wish I really were an information booth, people are so nice. The woman seemed to include me in a blanket statement referring to the group at our table as "college-age".
Beginning next year, Artscape will use an exclusive food concessionaire to "provide and manage" all food stands. Past vendors were notified of this decision yesterday in a letter from Kathy Hornig, the director of festivals for the Baltimore Office of Promotions & the Arts.The primary reasons given for the change are the critical loss of the Bolton Yards lot in 2007 along with other smaller lots in subsequent years, and the increasing difficulty of managing the festival's sixty-plus vendors. BOPA has issued an request for proposals for the single concessionaire. The deadline to submit proposals is November 23, 2010. Next year will be the 30th edition of Artscape, now the "largest free arts festival in the country," according the the promotions office.
The full text of the letter is below.
October 19, 2010
Dear Vendor,
As you may recall, Artscape lost use of the large Bolton Yards parking lot as a Food Court in 2007. The space proved ideal for staging multiple, individual food vendors and their back-of-house needs. Since then, we have continued to lose the use of more flat lots in the neighborhood while, at the same time, the festival’s popularity and footprint have grown. We find that managing 60+ individual food concessionaires has become one of our biggest challenges at Artscape, especially now that the majority of the food stands are back in the street. Communicating with this many vendors is difficult; that issue multiplies as we coordinate important details such as menus, pricing, electricity, water access, sanitation/recycling, grease and gray water, truck parking, vendor fees, deposits/payments, neighborhood impact, overall presentation, etc.
To this end, we have made an important decision for Artscape 2011, issuing a RFP for an exclusive food concessionaire to provide and manage all the food stands. We understand that this approach will negatively affect many food vendors who have participated in Artscape previously, but may not have that same opportunity in 2011. We took that impact into consideration as we weighed this very tough decision, but ultimately decided that an exclusive-concessionaire approach is in the best interest of our festival, moving forward.
We welcome you to review the RFP, which is posted on www.artscape.org. Please note that the RFP asks respondents to address subcontracting a percentage of stands to Baltimore City-based businesses if they are not a City-based business, and also MBE/WBE participation. The deadline to submit proposals is Tuesday, November 23, 2010.
Sincerely,
Kathy Hornig, Director of Festivals
Taste Mediterranean Grill.
For Contest #3, you must imagine that Christopher Kimball, host of "America's Test Kitchen" and founder of "Cook's Illustrated" and "Cook's Country," has forsaken his beloved Vermont farm for a new life in Baltimore.
Devise the "Cook's Illustrated" editorial we might see after he's been here year or so. Retain his prose style (any use of "Hon" is an immediate disqualification, for starters) and resist, if you can, thrusting him into a lost episode of "The Wire."
Other than that, the choice of setting, situation, and neighborhood is yours.
See this post for an example of Kimball's prose. You'll need some extra time. Entries are due Monday, October 25, 8 a.m. EDT. Maximum length is 350 words (as in the example) but shorter effective entries are encouraged.
This guy is going to be appearing Thursday night at the Friendship Heights Village Community Center in Chevy Chase. The host of "America's Test Kitchen" will be promoting his new book, "Fannie's Last Supper."
Wednesday's contest depends on your having at least a glancing familiarity with Christopher Kimball's prose style, which most notably appears as an "editorial" in his "Cooks Illustrated" magazine.
I'm trying to find a real example to share with you.
Until then, make do with this version I made myself with the Christopher Kimballatron. I found it on the sadly defunct Flak magazine.
It's easy -- just input a few in a key variables and you're on your way.
Here's an example:
Biscuit's Bittersweet Reward
By Christopher Kimball*
There's an old Vermont road that I think about from time to time. It travels past the Bunker Hill School in District 15, and then turns slightly to the left. After that, it passes the hayfields and winds through a number of old apple orchards. It means more to people around here than you might expect. This is where Jennie Achenfield started her famous sweet corn stand. This is where the McKenzie Family of Broadhurst stops every year to catch fireflies. And this is where Biscuit — just a few years old, but with all the vigor of a good country dog — met a tragic end, chasing his last car straight past the hayfields.
He never made it to the apple orchards.
That's the kind of memory that comes flooding back when you sit down for nutmeg doughnuts.
And while it might not mean much to people who spend their time thinking about television hosts who think anyone with sufficient enthusiasm can cook a great meal, it means a lot to people around here.
We may think that we've moved past fixing our tractors, or feeding the pigs corn mush. But really, shouldn't we worry that feeding the pigs corn mush has moved past us? Old Sherman Pickering would shake his head a little sadly to hear it, but he'd probably smile a little too. That's just the kind of guy he was.
Amid all the minor botherances of country living, there are little moments that snap everything into perspective. The unfortunate experience of using a milker on a cow with a sore teat. The taste of knuckleberry pie. A healthy dose of Scotch and the smell of smoke from a hunting rifle.
Sitting there on the porch on a clear, calm day like this, just a week after that hailstorm, the worst on record, kind of gets you thinking. Older now, and wiser, it's easier to appreciate that in a small town, the worst sin is not being useful.
Well, as noted Vermonter Calvin Coolidge said, "If you don't say anything, you won't be called on to repeat it." Pretty smart words, even for a guy who dealt with all the hassle of being president. It must have been all the nutmeg doughnuts he ate.
* but devised by James Norton
So, let's do it. From time to time, anyone who wants to will join in a discussion of novel, memoirs, popular history, or what have you related to food and dining in general and the world of restaurants in particular. First up is Stewart O'Nan's Last Night at the Lobster. The book is widely available in paperback (for as little as ninety-nine cents!) and clocks in at a slim 160 pages.
Let's see, today is October 19. Why don't we give everyone until Thursday, November 4th to find the book and read it. Then, on that day, I'll open up a discussion thread for it.
I hope you like it as much this book as much as I did. If this goes well, I'll open up the selection process -- but for now, a little benevolent dictatorship seemed warranted.
Any questions?
Good lord, it turns out that my wanting -- as threshold criteria -- a restaurant to have its phone number, address, and hours of operation on a (mostly) static home page turned out to be category killer. I agree about not liking menus in PDF form but I barely got to scratch the surface of anything beyond the home page, including other bugbears like outdated information (Winter Restaurant Week is OVER!), confusing navigation, and the absence of the kind of useful information consumers want.
(Never mind the sluggish pace of establishing mobile versions.)
Samos does have basic information on its home page (but please take down the message about the August vacation.)
Below are links to some other websites that you or I admired but which flout at least one of my threshold rules.
I am going to get some dinner now. If you think of any other good sites, post here (or yell at me if I've ignored the suggestion you've already made). I think I have a favorite among the ones I've posted today. What are your top three?
x
I do like Clementine's site but the intro page feels self-indulgent. I could live with it, though, if it had address, phone number, and hours.
Salt has a good looking site, easy to navigate. But I really do need to see the hours of operation on the home page.
I agree with Mary Roby that Langermann's and especially City Cafe's sites are attractive. Again, please put the hours of operation on the home page. I agree with her comment about the Wine Market's otherwise useful, too -- having to mouse over images to discover the site's navigation is tedious.
A friend sent over this blog post from the CNN's Eatocracy site. As the culmination of a special Gripe Week, the site's daily 5@5 list featured this doozy from Atlanta-based chef Ron Eyester.
1,454 comments and counting.
I kept trying to open the link in my hateful smartphone -- that was a problem.
Anyway, if you'd like, I can make D@L into an occasional forum for people to shout out each other, deliberately not see anyone else's point, and speak in the broadest possible terms.
Here are Eyester's first 2 gripes. You could almost write the 1454 comments yourself.
1. “Do you like it when people come over to your house and move your furniture around? Yeah, neither do we. We especially don’t like it when you decide to put chairs where we normally have people (i.e. our staff) walking.
I’m sorry, but we haven’t been waiting around all day for you and your ten friends to pop in - moreover, there was actually some logic and planning that went into putting the tables and chairs where we have them, so leave them the f#@$ alone!”
2. “I love how a restaurant is expected to acknowledge your birthday like it’s a national holiday or something. Who invented the rule that you get a free dessert on your birthday in a restaurant? I guess we have T.G.I.Friday’s and Bennigan’s to thank for exploiting servers as they, the servers, clap their hands and chant a birthday cheer.
You don’t get free pair of gloves or socks from Old Navy when you buy an outfit on your birthday. I actually will kid with our guests and let them know that on their birthday, 'unfortunately, our mariachi band is off this evening' - and, people believe me!”
Okay, it's not perfect, but Rocket to Venus site is cute and informative. But I think I painted myself in a corner by insisting that websites put their hours of operation on their homepages. I am sticking to it, but it's amazing how few restaurants think to do it.
Miguel's website hits all the right notes for me. I wanted to drill down into the site but I didn't have to to find basic information. The Newsworthy box has information that's actually useful.
Did anyone make it out for Baltimore Oyster Week?
I went down to the Oceanaire Seafood Room. The Harbor East restaurant, which recently welcomed a new chef, John Taylor, hadn't come up with anything special for is participation in the promotion. It wasn't obligated to, but it felt to me like a missed opportunity.
The bar area, meant to evoke the streamlined decor of a transatlantic ocean line, remains a posh setting, and the oyster selection last night was an impressive mix of East and West coast varieties. We put together a Virigina Dozen, 3 each of Rappahannock, Barcat, York River, and Stingray Bay. The oyster presentation is top-flight -- a cocktail sauce with shaved horseradish is commendable. Then, a plate of Oysters Rockefeller -- traditional all the way, blameless, and so what.
I'm not convinced anyone at the Oceanaire knew about the oyster week promotion, and I'm still not sure why we weren't shown the bar menu, which is exactly what we would have wanted.
We're talking about Baltimore's best designed restaurant websites. Here's what poster Meerkat had to say:
Peter's Inn. Clean, concise, and exactly what you need/want on the homepage.
I agree. The design also complements Peter's personality. Essentially, chef Karin Tiffany's weekly menu is are dutifully poster here every Tuesday morning.
<i>I misstated the site's designer earlier<i/>
Today's Top 10 is devoted to best restaurant websites.
Keep posting your suggestions. I will post the Top 10, and we can think about ranking them later.
I like the Dogwood's site. It's lovely, I think, but not at the expense of functionality. The location and hours are right there where you'd want them to be. Directions and reservations are an easy click away. The chalkboard feature (top, to the right of the logo) is a cute idea that actually works.
The Baltimore Sun's Meredith Cohn reports today on a new study, one of the largest of its kind, on the prevalence of food allergies in the US population.
The multi-year survey's conclusion: Population-based serologic data on 4 foods indicate an estimated 2.5% of the US population has (food allergies), and increased risk was found for black subjects, male subjects, and children. In addition, (food allergies) could be an under-recognized risk factor for problematic asthma
The article, "National prevalence and risk factors for food allergy and relationship to asthma: Results from the National Health and Nutrition Examination Survey 2005-2006." appears in the current issue of the Journal of Allergy and Clinical Immunology. I looked online but couldn't find a full text version to link to, but here is the abstract.
Basically, I forgot to prepare for today's Top 10. In desperation, I tried to pull together something quick and cute inspired by the BMA's Warhol exhibition. Soup, I thought. After a while, I tried to pull together a Top 10 discontinued Campbell's soups, but that was hard to pin down. Then, a 10 most popular Campbell Soup recipes. No dice.
How about just a straight-ahead Top 10 cold weather soups on area menu? Sure, but it was too late to pull that together. I think we should consider that for next week. I looked back to see if we had already done a Top 10 soup category. Of course we had -- two years ago to the day. Something about October.
Read Mary McCauley's Sunday preview of the exhibition.
And here is Frederick Rasmussen's article about the Baltimore artist Bennard Perlman's recollections of Andy Warhol, whom he met when they were both students at Carnegie Tech (now Carnegie Mellon University) in Pittsburgh. I went to Carnegie, too.
Finally, a perfect day to bring out my new USB heated shawl/lap blanket. (Everyone here is so jealous.) So, get yours out if you have one, make yourself a nice hot cup of tea, and participate in today's Top 10 event -- the best Baltimore area restaurant websites.
Post examples of the ones you find useful, that you admire, or both. Share what frustrates you about websites. Do any area restaurants have up-and-running mobile sites?
My ulterior motive -- by the end of business Friday, every restaurant website within a 60-mile radius will be shamed into putting its phone-number, hours of operation and address on its home page (and every page).
The Dogwood in Hampden is open for lunch again. John Lindner went to try it out. Here is his Lunch Timed review.
Baltimore Sun Staff/Barbara Haddock Taylor
Gordito's opened today on schedule. These musicians were playing outside. A wobbly first day but not more than you'd have thought.
The mystery product was Nutterz, which are made right here in Baltimore by the B More Nutz company.
Read about it on the Nutterz website.
The James Beard Foundation's Celebrity Chef Tour pulls into the Renaissance Baltimore Harborplace on Thursday night. Tickets for the multi-course dinner are $140, and proceeds benefit the James Beard Foundation. The host chef for the event is Watertable's executive chef, Sean Curry.
The Celebrity Chef Tour is like a modern day Circuit Chautauqua for food-lovers, a way of exporting the James Beard House experience outside of New York City. The Beard House dining room is seen in the photo at left.
Guest chefs include:
-- Marc Murphy (owner, Benchmark Restaurants, NYC), who has guest-judged on "Chopped" and "Iron Chef America"
-- Jennifer Carroll (chef de cuisine, 10 Arts Bistro & Lounge, Philadelphia), a sixth-edition "Top Chef" finalist
-- Marc Anthony Bynum (executive chef, Venue 56, Hauppage, NY), a "Chopped" winner, now appearing on "Chopped Champions"
-- Amanda Cook, a recent nominee for James Beard Award for outstanding pastry chef
There is still room for you. For additional information or to purchase tickets, go to this website.
AP Photo/Jason DeCrow
I enjoyed myself at Pazza Luna. Early on though, I was frustrated by what appeared to be under-staffing -- the presence of a host, a busboy, or both, would have made a huge difference. It reminded me of the recent evening at Sotto Sopra, in which I was troubled by the same thing.
Then, a friend reminded me that Riccardo Bosio (of Sotto Sopra) was connected with Pazza Luna. I had forgotten. I had just reviewed Sotto Sopra a few weeks ago, and another Bosio-related review so soon suddenly felt weird.
It's true that Bosio purchased the Locust Point property in 2007, and it was reported at the time that he was in a partnership with the chef Gianfranco Fracassetti. Early this year, the running of Pazza Luna was taken over by Davide and Christa Rossi, pictured here.
I asked our server about this casually and was told that Bosio owns the building but has no involvement in the running of the Pazza Luna. Still, I didn't manage to pin down for the review precise answers of ownership and management. Nor did I choose to pursue the story of what happened to Fracassetti.
So, on Monday morning, I'm wondering if I should have spent more time unraveling these questions of ownership and proprietorship.
Baltimore Sun Staff/Gene Sweeney, Jr.
What is this?
“INGREDIENTS: Peanuts, Potato Starch, Sugar, Flour, Peanut Oil, Corn Meal, Egg Whites, Salt, Sodium Bicarbonate, Tomato Powder, Vinegar Solids, Dextrin, Worsestershire [sic] Sauce Powder, Corn Syrup, Carmel Color, Garlic Powder, Tamarind, Maltodextrin Powder and Silicon Dioxide, Horseradish Powder.”
With fond memories of Dining@Large's old Guess the Mystery Product challenge, poster/participant Returning Ecclesiastical Exile sent in this doozy.
Think of it as a group challenge -- I'll let you (pl.) know when you're getting warmer. There are one or two very specific elements to this product that need to be explicitly stated, and the game won't be over until they are.
No Prizes. Do Not Google.
I mentioned in a previous post that I thought Thrasher's French fries just seem to taste better on the Boardwalk. Okay, not the most original thought.
But how about it, do you have a food favorite that has to be eaten in a particular context for you to fully appreciate it?
Likewise, are there certain foods you would only ever eat in a specific setting? For instance, I know people who only eat hot dogs at baseball games.
Finally, here's an encore look at a November 2008 Top Ten -- Fabulous French Fries.
my photo
Tomorrow, I'll reveal the dining destination that compelled me to cross the William Preston Lane, Jr. Memorial Bridge. Any guesses?
I wasn't expecting to be in Ocean City this weekend, and I was only there about three hours total. Enough time to proust on some Thrasher's french fries, fresh out of the peanut oil. They do taste different here. Had some Dumser's soft-serve, too, with the hardshell. It dripped everywhere. It always did.
Still, I think I'd give up French fries and ice cream for a month if there was a good pinball machine within a mile of my home. There are still about a dozen of them at Marty's Playland.
On the other hand, it's probably best to not have this thing withing 500 miles of me -- it's INSIDIOUS.
Baltimore Sun Staff/Jed Kirschbaum
Some of you posted your weekend dining plans. How did everything turn out? Even if you didn't post, tell us anyway.
How was that dinner at the Wine Market, Karen? A lot of us are curious about how Christopher Becker's doing.
How was your evening in Belvedere Square, Frequent Little Italy Restaurant Visitor? We don't hear too much about Crush on these boards, and not that I'm trying to plant any ideas, but I'm curious about the service you got at Grand Cru.
Lindsey! Hal Laurent! ryan97ou! Tell us how it went at the Running Festival (not to mention the pre-race carb-load).
Lissa, what's the big thing in Bat Mitzvah food these days? Do the kids still make memory glasses?
What was the thing to have at the Greek Festival, Robert of Cross Keys? Jason, did you get to the Russian Festival in time for that cheese bread (which, thanks a lot for making me think about all weekend)?
CockeysvilleK, how is the Milton Inn doing these days?
AR, about that Capital Grille dinner -- was he surprised?
I was on the Eastern Shore this weekend, near Cambridge. The weekend included a review dinner, which I am excited about telling everyone about. Also, a few meaty breakfasts, and an impromptu trip to Ocean City....where I had (see next post).
Baltimore Sun Staff/Algerina Perna
Gordito's Cafe is scheduled to have its soft opening on Monday, October 18 at 336 N. Charles St. Take a look at the menu. Barbacoa! Pescado! Elote!
Previous tenants at this Downtown location have been the Silk Road, Cangialosi's, and, most recently, Milton's Grill. What are Gordito's prospects?
Very good I'd say. The prices look right, the hours of operation are expansive (10:30 a.m. daily to as late as 3 a.m. on weekends), and the absence of a Chipotle or Qdoba in Gordito's zip code are all in its favor. The phone number is 443-759-7420. The web address is gorditoscafe.com
Sometimes I think I make things up, but there really was a Downtown edition of Holy Frijoles at 420 N. Charles St., back around the turn of the century. Wasn't there?
Well, I've been thinking about it.
Over the weekend, post your thoughts about starting up a Dining@Large reading group.
This Stewart O'Nan book, Last Night at the Lobster, is a recent favorite of mine. And at 160 pages, it's a good length for a busy-season read.
I'm away until Sunday evening. Everyone have a safe weekend. If you're running a race tomorrow, good luck.
On this blog try be nice. Except if it's about the slots, in which case have yourselves a Donnybrook.
Our photo-gallery countdown of Baltimore's 50 Best Bars concluded today. Go take a look. Next up, we'll be assembling a photo gallery of what we think are Baltimore's 50 best restaurants. Ranked!
The Wordle diagram here represents the sentiments you've expressed so far. Keep expressing them.
Last week, I posted the new Fall menus that I knew about. Here are a few more
Chameleon Cafe started its new Fall menu just this Wednesday night. Much of the foundation material - quail, sweetbreads, lamb shank -- will look familiar to Jeff Smith's fans, but he's giving most of them fresh twists. You can look at the new menu here.
Actually I knew about the B&O American Brasserie's new Fall menu, too -- but it got lost in the shuffle. On the latest seasonal menu from chef Michael Reidt (pictured here) are starters like Guinness-root vegetable gnocchi and a foie gras and oxtail terrine; entrees like wood-fired cassoulet and Briarwood Farms rabbit with dumpling squash and kale-smoked almond pesto; and, from the brick-oven, wood-fired brussels sprouts, home-made sausage, and short-rib flat breads. Check out the entire menu here.
Baltimore Sun Staff/Kim Hairston
Who's going where? Baltimore Beer Week is winding down this weekend -- the link will take you directly to the events page. I told you yesterday about a few wine festivals happening across the state. You could even get a head start on Oyster Week, which starts on Monday.
A little later today, I'll be posting a few more Fall menus that I've heard about -- if you know of any more, please send them this way.
Of course, tomorrow is the Baltimore Running Festival. Check out the WikipEATia we've created for navigating your way around the road closures.
I'm off to the Eastern Shore. I might make a stop in Grasonville, but not to look birds. That's what we have photographers for.
A tree swallow at the Chesapeake Bay Environmental Center in Grasonville, MD. Baltimore Sun Staff/Kim Hairston
All day long I kept meaning to tell you that today, October 14, is National Dessert Day, which made today, October 14, National Dessert Day, the perfect day to tell you about The Baltimore Sun's gorgeous new dessert 
photo gallery.
This gallery will keep growing and growing (yes, like a waistline), as we find more lovely desserts to photographs, like the Popcorn and Pudding from Jack's Bistro -- cinnamon bread pudding with butterscotch, and buttered popcorn ice cream with toffee pieces. In a recent video posted by Justin Bieber, the pop sensation took a shot at Brady's haircut.
Hey, what -- ?
Baltimore Sun Staff/Kenneth K.. Lam
Washington Post restaurant critic Tom Sietsema's Fall dining guide is up online today. Not sure if you have to register to look at it.
Right behind the five four-star restaurants (Inn at Little Washington, Komi, Michel Richard Citronelle, Rasika, and Restaurant Eve's Tasting Room) are two restaurants with three-and-a-half stars -- Minibar and Cindy Wolf's Charleston.
Charleston is the only Baltimore listing in this edition of Sietsema's very popular annual guide to the DC-area's best restaurants.
Rob Kasper's glowing review of CR Lounge, which appears in print in tomorrow's Live! section, is up online now. It made me hungry. A native of this town once told me a sure sign that you are a local is when you give directions using landmarks of restaurants that used to be there. As in, "drive down Eastern Avenue until you go past where Haussner's used to be.
CR Lounge is in the old Ixia space, which some of us still refer to as Louie's.
This new place is an offshoot of Creme Cafe in Washington, DC, and frankly, the positive review was a nice surprise.
CR Lounge, which opened back in August, has been kind of slow about introducing itself to Baltimore. There's still no website (that I can find), and the owners are exasperatingly ambivalent about the simple matter of what their restaurant's name is. Much of the signage (as in the photo) says C Restaurant and Lounge but other materials refer to it as Creme Restaurant & Lounge.
CR Lounge was settled on, for the purposes of this review, only after persistent prodding of the restaurant's chief operations manager to declare which name we should use.
I think I think too much about things like this. I would love for CR Lounge to make me eat some crow. This review suggests it might.
Baltimore Sun Staff/Gene Sweeney, Jr.
In Contest # 2 we asked you to create a misguided celebrity restaurant.
The entries were funny, so I needed help again.
I brought in Larry Noto. I think Larry Noto knows funny when he sees it. He is the featured act next weekend at the Comedy Factory Outlet, so see for yourself.
Actually, Larry and I ended up responding to same entries, the ones that used a bit of sweet word play to create a downright alarming thing -- more inductive than deductive. Or the other way around.
Here they are:
Ricki's Lake Trout -- submitted by M&M
Congratulations, M& M -- I'll be in touch about your prize -- "Christmas with the Ratpack"
Soleil Moon Fries -- Punky Brewster Cogburn
Mama Grizzly's PubHouse Enjoy menu of freshly hunted game while taking in wonderful view of Russia from our rooftop deck -- The Brash Elephant
Paul McCartney's BeatleJuice Bar Sir Paul thinks he's the main attraction, but everyone keeps ordering the Lennonade -- Zevonists
Pelosi's Pork Palace Nancy: But we're completely kosher. There isn't any pork here. Really! We wouldn't spend money on barrels of pork. Of COURSE not. Besides, we'll we have to sell the entrees so we can find out what's in them...you know...like the health care bill... -- Karen
The Cordish Company just announced that Maryland Live, its Arundel Mills "gaming and entertainment facility," will include a Bobby Flay restaurant, if the plan is approved by voters. Flay is shown here at Bobby Flay Steak, his first steakhouse, which opened in 2006 at the Borgata in Atlantic City. Anyone been?
Also announced for Maryland Live! - Obrycki's Crab House and Seafood Restaurant, Ruth's Chris Steak House, the Cheesecake Factory, and a new live music venue to be operated by Rams Head.
Anne Arundel County voters will decide on Nov. 2 whether to allow Cordish Cos. to construct a 4,750-slot casino on a parking lot at the mall. Proponents of the casino, lead by a group called "No Slots at the Mall," are leading an effort to vote down the ballot referendum and prevent the casino from being built.
Photo courtesy Borgata Hotel Casino and Spa
OK, I just got off the phone with wine. Wine wasn't angry, but wine did wonder why I was posting so much about beer and had not so much as mentioned wine. Wine simply suggested that Marylanders should advantage of the crisp, let's-drink-wine-outside weather and check out on of the upcoming events and festivals showcasing the Maryland wine industry.
This weekend's big event, the Maryland Autumn Wine Festival, takes place this Saturday and Sunday at Pemberton Historical Park in Salisbury. The eighth annual festival features wine tastings, wine by the glass, and full bottles available for purchase from Maryland wineries, including Boordy Vineyards (Hydes) and Penn Oaks (Silver Spring).
Also this weekend, at Berrywine Plantations in Mt. Airy, Linganore Winecellars wraps up its 2010 festival calendar with a two-day Reggae Festival. More information on the winery's web site.
Boordy's own Autumn Wine Fest continues over the last three Sundays in October with live music, vineyard wagon rides, alpacas, dancing, gourmet foods, winery tours, and crafters. On the menu - bratwurst and sauerkraut.
The contest deadline has been extended. Keep sending in those killer ideas for Misguided Celebrity Restaurants.x
Get it? Wikip EAT ia?
The 10th Annual Baltimore Running Festival is this Saturday. The sponsors of this notably well-produced event provide this very thorough document about road closures, an hour-by-hour account of what to expect.
And of course, you should always think to turn to The Baltimore Sun's own Michael Dresser and his Getting There blog for the inside scoop on traffic matters.
Still, I think personal experience is the best instructor. So, go ahead and post here any advice, tips, and alerts you have for your fellow hungry people.
What did you learn last from past events about getting around? Did anyone miss a dinner reservation. I had an email from someone who was wondering about the 32nd Street Farmers Market in Waverly - what went down there last year?
Did someone find the perfect oasis, or stumble into serendipity?
So, let's wiki this thing!
Baltimore Sun Staff/Kenneth K. Lam
When I spoke this morning with co-owner Volker Stewart, the six-course, $55 fixed price beer dinner at the Brewer's Art was sold out.
But there have been a few cancellations.
If were you I would call right now -- here are the details from the Baltimore Beer Week events page.
Baltimore Sun Staff/Jed Kirschbaum
Throughout Baltimore Beer Week, various area restaurants and brewers are teaming up for special food–beer pairing events.
Also, a few restaurants around town are rolling out limited-edition pairing menus this week.The Wine Market sent over theirs, a $39 fixed-price, three-course dinner that debuted last night and will be available tonight and tomorrow night, too.
Here it is:
First Course, paired with Troegs Dream Weaver Wheat
(choice of one)
Cornmeal fried oysters, bacon beurre blanc
Crispy Duroc pork belly, sauerkraut spaetzle; swiss cheese broth
Country rabbit paté, cardamom apple butter, violet mustard, pickled carrots
Vanilla parsnip soup cardamom crème fraiche, apple crisp
Main Course paired with Evolution "Evo" ESB
(choice of one)
Pan roasted veal steak,veal confit & rice bean cassoulet; white yam puree; savoy cabbage;
glazed spiced cranberries
Chestnut stuffed Martin's Farm half chicken, whipped celery root , brussel sprout leaves,
Sage coulis
Miso-ginger braised Creekstone shortribs, herb-butter dumplings, carrot puree,
smoked maitakes
Seared diver sea scallops,creamy polenta, hickory jus, pickled chanterelle mushrooms
Dessert Course paired with Dogfish Head Raison d'Etre
(choice of one)
Chocolate pretzel pavé with oatmeal stout ice cream,
Dijon caramel, salted milk chocolate powder
Vanilla bean cheesecake with almond crust, honey poached cranberry, blood orange jam
Banana-Chocolate bread pudding, crème anglaise, peanut butter mousse, brûléed banana
I've been not so hot about keeping posting about the food related events running during Baltimore Beer Week.
Check them out.
For instance, tonight:
At Kooper's in Fells Point, Hugh Sisson is hosting the Heavy Seas Beer Dinner, a $65 fixed-price, five-course dinner, culminating in a dessert pairing of apple pie a la mode and the Great'er Pumpkin, a very limited bourbon-barrel aged edition of Heavy Seas' imperial pumpkin ale. That's at 6 p.m. tonight. Call Kooper's for details and to make reservantions.
At Metropolitan in Federal Hill, Brian Strumke of Stillwater Artisinal Ales is hosting the Stillwater/12% Beer Dinner, a $45 fixed-price, five-course pairings dinner featuring both Stillwater ales and Belgian Beers imported by 12% Importers.
Also in Federal Hill, at Ryleigh's Oyster, tonight is Leinenkugel's Platetoberfest, a special edition of the restaurant's regular Wednesday $10 small-plate deal featuring dishes specially created by chef Shawn McClure to complement Leinenkugel's Oktoberfest draft.
Baltimore Sun Staff/Lloyd Fox
Carla Luna confirmed that the her family, owners of Pikesville's everlastingly popular Mari Luna Mexican Grill and Latin Grill, is active pursuing the strategic restaurant space --most recently Robert Oliver Seafood -- across from Meyerhoff Symphony Hall.
Should it happen, the restaurant, which will be named Mari Luna Mexican Bistro, would open in early 2011.
Baltimore Sun Staff/Gene Sweeney, Jr.
Ben Troast is the new chef at Porters in Federal Hill, replacing the the wife-and-husband team of Jennie Caserlie and Peter Livolsi. Troast, who worked with co-owner Kevin Cooper at Regi's, also in Federal Hill, told me he will be unveiling a new Fall menu sometime in November.
Baltimore Sun Staff/Kevin K. Lam
Please create a celebrity restaurant.
The result can be ill-advised, desperate, or simply alarming. You can play this a few ways. The celebrity in question doesn't have to be part of the restaurant's name, as in the example here at left - if it isn't, though, tell us who the celebrity is.
If you feel the concept needs a few words of explanation, go right ahead -- 20 max.
You have until today at 5 PM EDT to post your entries.
This week's mostly irrelevant prize : a review copy of the "Christmas with the Rat Pack" cd.
Rats, I forgot to say one entry per post! Does anyone think I should extend the deadline past 5 pm? - 11:49, RLG
I just extended the voting until midnight -- 5:03, RLG
Barracudas, a Locust Point Tavern, has opened in the space where Luca's closed back in April. Pizza is on the menu, and entrees include Low Country shrimp and grits, orange-sage chicken, and a signature meatloaf beef, pork, and veal. The address is 1230 E. Fort Ave., and the phone number is 410-865-2832. Anyone been?
Sam Sessa shot this the photograph of Screwballs Frozen Delights in Locust Point. It's been open since Memorial Day weekend, and blog regulars have mentioned it. Now that it's three weeks into fall, I'm telling you about it. The old-fashioned ice cream parlor's address is 1400 Towson St., and the phone number is 410-241-3217.
Washington's Brasserie Beck won't be adding a Baltimore location after all. News that it might heated up the boards back in September. But, it turns out that chef Robert Wiedmaier instead chose Bethesda for the first expansion of his popular Belgian cafe. Mussel Bar is open for business.
You know how I sometimes say I'm going to do something and then I do something else or nothing at all. Right. So you know how I said I was going to establish the weekly contest as a one-day slug-of-wits so that we don't all get fatigued and bored?
Well, that is JUST what I'm doing.
Contest #2 will be posted when you first sign on tomorrow morning. Actually, it will be there if you're up a second past midnight.
If you haven't yet, please click your heart out on this week's special photo gallery of Baltimore's Best Bars. We're counting them down in daily chunks of ten.
And, coming soon to a computer screen near you -- a photo gallery of Baltimore City's 50 best restaurants.
Ranked!
So, start posting your suggestions here. What are your top 5? What would make you hiss if you saw it ranked too highly? What restaurant are you drop-dead sure we'll forget about (but shouldn't)?
Baltimore City restaurants only.
Baltimore Sun Staff/Sam Sessa
When I'm not thinking about restaurants, I am generally thinking something like this:
If Anna Magnani had lived long enough, maybe she and not Betty Buckley would have been cast as Tom Bradford's second wife and stepmother to his children on the 1970s tv series "Eight is Enough."
Then, when one of kids started acting all emotionally resentful and insolent, she'd have said:
"Oh, boo-ha-hoo, you big Crybaby, you make me sick. What your name? Mary? OK, Mary, I tell you something, You listen to these words. Your mother, she dead. She dead, and she no come back. Never."
I am thinking of this less as a definitive list than a starting point for what I hope is an ongoing conversation. Post right here anyplace you think others should know about it. The list below badly needs some budget options.
"Group Dining" is now a Top Level category, and I've assigned all of the Zippy Larson posts to it, so they'll be easy to find. Keep reporting back about your group-dining experiences.
Thanks again to Zippy for telling us about how she does what she does. Like I said when I introduced her, not everything she does for her groups will make sense for you. It's essential to remember that she's running a business. I think her take-away step is insisting that the person who arranges her group's meal is both present and visible when she arrives.
Aldo's Ristorante Italiano -- Private dining options run small, medium, and large. The barrel vaulted wine cellar, shown in the photograph, is a favorite of Cal Ripken. The second story Library and Milanese Room, each hand-worked by chef Aldo Vitale, are for grander entertaining. And it all won't necessarily run as expensive as you think.
The Capital Grille --The downtown steakhouse has a handful of private dining options, and the restaurant will customize menus for dinner-planners. One of Zippy Larson's go-to options, the groups she takes to Capital Grille for lunch get a choice of three entrees. Keeping things simple is never a bad idea.
Dalesio's of Little Italy -- Another restaurant on Zippy's circuit. The groups she brings here dine from a menu she sets in advance. I haven't been here for a while, but they must do something right to keep this tough customer happy. So, if you go, tell them Zippy sent you.
Feast at Four East -- Kind of a cheat, because the inn and its resident restaurant don't precisely overlap. Sandy Lawlor is the chef either way, though, and a succession of lovely parlors and other private rooms make this Mt. Vernon inn a good choice for rehearsal dinners, farewell parties, and other random life events.
Ikaros -- The last of Zippy's regular destinations to make this (alphabetical) list. Her groups' meals at this Greektown mainstay always begin with a shared selection of appetizers that's placed on the table within seconds of rears hitting the chairs. Smart.
Meli -- I'm thinking of the louche lower-level Minoan room at this Fells Point restaurant. Equipped with a sound system and stage, it should be considered the next time you plan a celebrity roast.
Pazo -- Such an obvious choice I almost didn't think of it. Dining groups have several options at this Harbor East restaurant, including private rooms (one of which has a single table for twenty) or getting mixed in with hoi polloi. Menu are structured specifically to accommodate group dining.
Tark's Grill -- The first time I came here was soon after it opened. It was to attend a friend's annual company dinner, in one of the Lutherville restaurant's two private dining rooms. I came away very impressed by how personal and attentive the service was, and from what I hear, they've kept it up.
Terisguel's -- Every room at this historic Ellicott City restaurant is part of a story that Fernand and Odette Tersiguel love to tell about their lives in France, but the Wine Room is the one that accommodates the largest groups.
The Wine Market -- Last time here, I caught a glimpse of the Locust Point restaurant's private wine room, which can hold 30 guests for a stand-up or sit-down affair. "I want that," I thought. This would be a great location for a no-occasion party, just to try out new executive chef Christopher Becker's first official menu.
The photographer David Robert Crews was on a ramble downtown with Rafael Alvarez. They were walking on Park Avenue, after visiting the site where Abe Sherman's new stand used to be, when they ran right into Morris Martick.
Crews got some wonderful photographs of Morris Martick, looking spry and, well, like himself. Crews shot some video, too
I wasn't searching for anything related to Martick's when I found this video, and Crews and Alvarez weren't looking for Morris Martick -- but there he was.
That's why you have to get out of your car and walk around. It helps to ramble with Rafael Alvarez, too.
Crews gave kindly gave me permission to use the video here, but I haven't had that lesson yet -- anyway, I'd rather you go to his web site and read the whole thing from his point of view -- but come back!
photo courtesy David Robert Crews
Here is the conclusion of Zippy Tips for arranging group tours. Some of them are applicable for the consumer. I love what she says about insisting that the manager, or owner, BE there, and VISIBLY so.
Step # 7
After I pay the bill, and if the restaurant is generally acceptable, I ask to speak with the owner. If he isn't there, I want to see the manager or the chef. If the chef comes out of the kitchen wearing a filthy apron, note that.Say, Please sit down. I want to bring a group to your restaurant. hen shut up and note his reaction. Continue making notes. Say little. Listen a lot. Can he handle a group? Wheredoes he usually seat them? He will want to know the day and time, is that manageable for him or will the kitchen be so busy with regular guests? I need for my group to be in and out in 90 minutes, will that work? Any longer and it disturbs the rhythm of the tour I'm doing. More than 90 minutes is too long for people to sit and they will eat too much and be uncomfortable for the afternoon part of the tour.
Step # 8
I don't like what I call "pushed together" tables. I want the tables to be left alone, in configurations of 4 or perhaps 6 but no more to a table.Conversations flow better with small tables. It's more likely that everyone will get a chance to talk. At long tables the loud-mouth generally takes over and shy people are unable to speak. I like a service where there is a salad in the middle of the table when we arrive and people help themselves. If you do not eat tomatoes, someone else will. By encouraging this sharing of food, it prompts casual conversation. So I like my first course to be a help yourself course. A bread tray goes along with the salad and butter or at Ikaros a good olive oil with their warm bread. Does it seem okay with him for me to specify what I want and why I want it? I'm willing to listen to him but he's got to be responsive to me as well. I know how to handle groups in restaurants
Step # 9
I tell him that I need for him to be in the restaurant, visible to me, during the 90 minutes that we are there. Can I count on this? I know things will go smoothly if he is visible, because if something should go wrong, HE will fix it and make it right and if that happens before I am even aware of it, so much the better. I tell him that I will call him several times to confirm our reservation. I call a week before, and several days before, and the morning of the day we will be there. I let him know whether my bus is on time at our prior stops on the tour. I aim to be at the restaurant within 5 or 10 minutes of the time of the reservation. And I often ask that he be outside to greet us with a smile and a "So glad you are here!" I also want him to be available as we are leaving, and saying something like: "You're leaving? So soon?" I want a smile, a sincere smile.
Step # 10
I need to know, if I have never taken a group to this restaurant, how long they have been in business. Something about its history. Reviews and where published, although I will go to a restaurant without hesitation even if it has never or rarely been reviewed. I make my own decisions. Restaurants start up and go out of business all the time, and I want to try to get a feel for their plans. I know why restaurants fail. Are there long term employees? Who runs the back of the house? Who runs the front?
I tell my people on the bus that if they taste one morsel of food and it is not to their liking, tell me or the owner immediately and we will change it.
Well done, Zippy Larson -- thank you!
Baltimore Sun Staff/Jed Kirschbaum
Remember to post any suggestions you have for tomorrow's Top 10 -- best places to dine with a large group.
Here is some more of Zippy Larson's game plan for managing a group-dining experience. The first part of
Step # 4
The diners interest me. Who are they? Get a description. Business or pleasure, old or young, adults or kids? What are they ordering? How long do they stay? Listen to their conversation. Try to learn by their body English if they have been here before. Learn to read all this. See how long people stay. Just note what time you arrive and who is there before you and when they leave. Estimates will do.
Step #5
Check out the bathroom and use that walk to go slowly by other tables and listen and look. Do people seem to be well-looked after? Are there plentiful restroom supplies? Is the hot water on or cut off in the rest room? If there is no paper, when you report this to the manager or waiter, what is his attitude? If I stick around til most of the lunch crowd is gone, I can check the men's room, I do that too, along with the owner. I dont' want to, but I gotta do it.
Step #6
The food that I am served. Are hot foods hot and cold foods cold? Describe the portions. Watch the waiter who clears tables, as you want to see how much food goes back to the kitchen uneaten -- this is very important. Are carry-out bags acceptable and would that suit your group?
As promised, but later than I had planned, here are the first three steps Zippy Larson takes when
she's scouting out a restaurant for her group tours. More to come.
Step # 1
I go to the restaurant to check it out. I go alone, and make notes on my clipboard which I place on the table, in full sight. I note and write down all that I observe, good and bad. No one ever seems to notice, I guess that restaurant reviewers would never be so obvious as to write during a meal, so my mission works for me. I am not obvious, I am quiet, and just write between bites.
I do not complain about anything, I just focus, observe and make notes. I go mid-day and mid-week, when the kitchen isn't busy. I order from the menu, eat, and pay for my meal. I take my time eating and making notes. After paying my bill, I ask to speak to the owner, manager or chef.
I once reviewed a restaurant months before the date my group was coming. I did not choose the place, the group did. I wasn't happy with the restaurant after eating there and meeting the owner, but made plans to eat there anyway. A few weeks before our date, I went back and the owner said, "You made me paint my restaurant!" I told him the place needed more than painting. And I would not be there except for the group's choice. I've never been back.
Step # 2
Writing what I see, feel, and note, without censoring is vital. I am a detective, looking for clues. How am I welcomed? How long must I wait before being greeted? As a woman alone, where am I seated? Who is around me? How close are the tables? What's my general impression? Is the place clean? What's the noise level? Write down all impressions. Focus. Write. You want to know this place so well that no matter what question someone in your group asks, you will have the answer. Well, I dont' know how certain foods are prepared. I rely on the owner or chef or waiter for that data. And he will be around to answer it
Step #3
Step # 3
The people who work here: I don't like earrings anywhere except for ears and one earring per ear is all. Does the wait person touch her hair? Is her hair dripping into her face? Who is managing the place? What is the manager doing? Do I see people come in who are greeted like old friends? Is the water promptly refilled without the need to ask? How quietly are tables cleared? Who clears? The bus boy? Or the people bringing the food? I look for patterns; every restaurant has them. Are they acceptable to me and therefore to the group I want to bring to the restaurant? I do custom tours, so I know a good deal about the group I want to bring to the restaurant.
Tomorrow's Top 10 topic -- the best places in Baltimore for group dining -- was inspired by my conversations with Zippy Larson. I've known about Zippy Larson for years. A multiple-award winning tour guide, Larson has been crafting customized and idiosyncratic tours of her beloved Baltimore for more than 30 years.
Because her tours often will include a break for lunch, Larson has become an expert in negotiating, arranging and overseeing group-dining experiences. When I asked her to help me put together a list of tips for dining in groups, Zippy sent instead a manifesto of sorts, her own game plan. I think it's an extraordinary document in how it reveals Zippy's level of commitment to the clients and her business. And we can all learn from it.
When Zippy brings a group to a restaurant, and everything goes right, everyone wins -- including the restaurant, which gets her return business.
Zippy's introduction to her plan of attack is below, and I'll be posting more Zippy Tips throughout the day.
Zippy Larson explains the power of Thinking Negatively
This is what I do when I choose a restaurant for a tour group. When I do this now, it's automatic. In fact, even when I go out with friends, I notice everything!
My Goal: no disappointments, no mishaps, no problems. I want my group to rave about the restaurant, the meal, the service. And to be unaware that it took a ton of planning. As a tour guide, it is my job to prevent problems.They rarely happen when my planning time is spent thinking negatively.
I get rave reviews for my tours. I need for the restaurant to be just as good. Once I go and review a restaurant, and I decide to bring a group, I tell the owner: if you do what we have agreed on, I will bring groups back. If you tell me one thing and do another, if there are problems, I will never bring another group. And I have a big mouth and will talk about you. SO be honest with me up front and save my time and energy. If you cannot do what I am asking, tell me now, please. It will be best all around.
I only have one chance to impress this group and I'm counting on you to help me with that.
Next up -- Zippy's Steps 1 though 3
Baltimore Staff Photo/Jed Kirschbaum
The Downtown Partnership has just posted a list of the oyster dishes -- some are special creations, some are regular items -- that restaurants participating in the first annual Downtown Baltimore Oyster Week Celebration will be serving.
Take a look.
Baltimore Sun Staff/Barbara Haddock Taylor
I'm working on tomorrow's Top 10 dining destinations for large groups, as well as my introduction to our group-dining guest consultant.
In the meantime, I am moving the off-topic conversation about last-minute stand-ins and substitutions up here.
Here's a trivia question to get us started:
One of the most memorable last-minute substitutions in the annals of American culture happened on the night of November 14, 1943. Who was the sub?
answer : Leonard Bernstein, filling in for the ailing Bruno Walter
So, Ernie, how was the birthday dinner at the Prime Rib? Summer, tell us about that anniversary dinner at Petit Louis (sorry for not getting back to you on recommendations). And, you, Dara, how did everyone like Attman's on Saturday? Did you get to Two Boots, Mike? And did you make it to Annabel Lee's, 21224?
Mags, I hope you got that morning martini and country ham with potato pancakes at City Cafe. I want to hear about Michelle's Macaroni Grill dinner with her friends, and I really really want to hear what Nick thought about dim sum at Asian Court.
And if you didn't post a preview of your dining plans for this weekend, tell us about it now. If you have the day off today, enjoy every second of it.
Baltimore Sun Staff/Lloyd Fox
<i>I really love the responses. Thank you everybody!<i/>
I think at least a small part of what had me responding so positively to Thai Yum was that it was a last-minute replacement for another restaurant that turned out to be closed on the night I came to review it.
Serendipity, right?
I tried to be conscious of that as I was writing the review, just as I try to be when something goes haywire on a review.
Meanwhile, let's divert each other with a list of famous last minute stand-in, substitutes, and last-minute replacements -- in the theater, on the playing field, at the conductor's podium.
Was anyone ever in the audience for one of these legendary nights?
Baltimore Sun Staff/Kenneth K. Lam
In his regular Monday "Lunch: Timed" review, John Lindner stopwatches a lunch at Downtown's Ban Thai. Seated at a window table on Charles Street, Lindner and his companion enjoy a front-row seat to "a lusty licorice basil and pepper duet." Read what John says here.
Baltimore Sun Staff/Barbara Haddock Taylor
At 8:45 last night, in one of Baltimore's fanciest restaurants, a woman with 8:30 reservations for a group of 10 asked the maitre d' when her party would be seated. He pointed out her table, and said it would be quickly reset as soon as the party then occupying it left. According to the employee, who told me this story, the seated party truly was in its finishing-up stages.
This employee also told me that he customarily goes into make-happy mode at about the 25-minute mark -- buying drinks for the waiting party, offering the seated party a nightcap if they relocate to the bar, a follow-up round of appetizers for the delayed party. That kind of thing.
But it didn't happen that way last night. The waiting woman entered the dining room, walked directly over to the party, and instructed them to vacate, pronto. The table was hers now, she told them.
Naturally, the table holders, who were within minutes of actually leaving, decided to squat for another 20 minutes. Not relevant to the story, but still funny -- the seated party's host was a sitting member in the Maryland House of Delegates.
Here is the link to my review of Thai Yum. I'll have more to say about it in tomorrow's Monday Morning Quarterbacking.
In the photo of chef Tom Chungsakoon, at 9 o'clock, is the meringue-covered baked green-tea ice cream that other diners gape at when it's brought to your table.
Baltimore Sun staff/Kenneth K. Lam
Hard to keep up with all of the far-flung events in the Baltimore Beer Week, but I might try to make it down to Max's Taphouse for tomorrow's Stillwater Artisinal Ales event. "Gypsy Brewer" Brian Strumke, who lives in, appropriately enough, Baltimore's Brewers Hill neighborhood, will be premiering a very limited edition of Stillwater's new Requisite - an Imperialist Stout. Only 75 bottle of it exist, and all of them will be sold away at the release party.
Here's a link to an August NPR story on Strumke, who debuted his craft brewery's flagship Stateside Saison only this February.
My first Stateside taste was just now, where Strumke was set up outside of Joe Squared -- the summery Cellar Door, finished with a touch of white sage. I'm in love.
photo courtesy of Drifty Driftwood
I kind of just remembered that there's a blogroll down there.
Clicking through it, I found this recipe, posted today on the Rachel Rappaport's Coconut & Lime blog.
that looks good.
It's coming up on the time of year for reunions, family gatherings, adn office dinners.
And, suddenly you're tasked with finding that one place that can satisfy a large group of people with different tastes and budgets.
For this, we need an expert.
On Monday, I'll introduce you to next week's Top 10 Tuesday consultant, someone with more than 30 years' experience of keeping large groups happy.
Let's say a large group is 30 people. Thanks for the help in trying to put together a Top 10 beer-related category -- we ran it up the flagpole but no one saluted it.
Baltimore Sun Photo/Gene Sweeney, Jr.
This was fun, right?
I loved reading the responses. I often slapped my knee. Some of you added letters or moved them -- still funny but not eligible.
Fun, but the whole thing went on too long, and then it stopped being as much fun. Diminishing returns. So, I am making the contest into a Wednesday-only feature.In Contest #1, you were to change exactly one letter (without scrambling or repositioning) in the name of a Baltimore area restaurant and supply a super brief explanation of, or come-on for, the re-branded eatery.
I liked them all so much that I went out empaneled veteran drudge and You Don't Say blogger John McIntyre on the Contest Jury.
First place, and a signed copy of What the Great Ate by Matthew Jacob and Mark Jacob
Job Squared -- every pizza is a curse from God -- Rahne Alexander
Second Place
Brewer's Ark - two of every beer --Stagger Lee
Third Place
Five Gays - Not that there's anything wrong with that -- Doug
Fourth Place
Cafe Han: Finally, Baltimore gets good Chinese! --Eric
Fifth Place
Double-D-Diner (we make Hooter's look like children!) --Lone Lady
Honorable Mentions
McCormick and Schmuck's - fish done the wrong way -- Lloydie
Dogfood Deli – for the socially conscious pooch -- Karen
Salk - Vaccines and Foie Gras! Save your Spine, Destroy Your Heart! --The Fever
Jolt – Reaction to discovering the length of the waiting list for reservations --Anonymous
Cutback - enjoy very limited menu at this Tribune Company cafeteria -- Federal Hal
Grand Cry--a real tears-in-your-pinot-noir kind of joint --Mitzi
Who's taking advantage of a three-day weekend? Anyone headed out of town?
Is this that weekend that college freshman come back home for the first time and act all snotty and mortified about everything their parents do? (Really mother, margarine?!)
Me, I've been invited to an actual person's actual house this weekend. (The Whippet is in town!)
Baltimore Sun Staff/Algerina Perna
I will post these new menus as they come in, in amber waves of grain. In some cases, the restaurants have menus posted on their websites. I really do think that one other restaurant had sent me their Fall menu (before I asked for them, I mean). If so sorry about that.
B -- Until the first frost, the Bolton Hill bistro will be straddling the seasons. Summer vegetables like heirloom tomatoes and egglplants are still coming in from the farm, but so are fall vegetables like potatoes, butternut squash, rapini, turnips, and radishes. So, this weekend look for fried green tomatoes with smoked pimento aioli and smoked anchovies and an autumnal butternut squash soup with yogurt and fried sage leaf, too.
Brewer's Art -- The fall menu debuted just a few nights ago with returning fall favorites like the Utz-crusted cod, steak frites, and shrimp and grits with Tasso ham and red-eye gravy. Promising new menu items include a seared miso-glazed tuna, red-curry sweet potato bisque, and a knockout pumpkin polenta with sauteed greens apples, gruyere, parmesan cream, and sage-hazelnut pesto
Pazo -- When Pazo opens back up following this Tuesday's fire (as soon as Friday night -- update, 2:28 p.m.: Pazo will open tonight, Friday, October 8), it will be with an entirely new menu format. But among the autumnal highlights are an "Autumn Soup Duo" of butternut squash and black bean; a wood-grilled Magret with pistachio pesto, local pear puree, and honey sauce; a three-cheese "Bianca" pizza with spinach, cauliflower, pignoli, and golden raisins; and a green-apple brown-butter tart.
The Wine Market -- Highlights from Christopher Becker's first menu as the new executive chef here include a field green salad with julienned delicata squash, crispy salsify, banyuls and maple vinaigrette;Marvesta Farms shrimp torchon with avocado buttermilk, cumin-shrimp reduction and mint puree; and a miso-ginger braised Creekstone shortribs with herb-butter dumplings and carrot puree.
Baltimore Sun Staff/Gene Sweeney Jr.
I thought we could observe Baltimore Beer Week with a Top Ten list of -- well, I'm not sure, except that it should be food-related. Top pairings? Menu items with beer in the recipe?
The second annual Baltimore Beer Week kicks off tonight with an opening tap celebration at the Baltimore Museum of Industry. That event sold out just a few hours ago, but there are a caseload of events scheduled for the festival's duration, through October 17th.
Erik Maza has a report. And the event's website has a full listing of events, including a searchable list of food-related events.
Baltimore Sun Photo/Lloyd Fox
Anyone know where to get this? Or another brand of blood-orange soda?
Please don't say that such and such a place is likely to have it, or that we might try looking for it somewhere. Know that they have it.
Ah, I've revealed a pet peeve. There will be more.
Thanks, I confirmed that Trader Joe's has it, under the own brand, and so does Whole Foods.
Over in Baltimore-Linwood, Wayne Mahaffey's new joint Bistro Rx opens tonight in the space formerly occupied by Parkside and Three.
Hours before the 4 p.m. opening, general manager sounded as cool as a cucumber. No special festivities tonight -- guests will order right off of chef Steven Lyne's new menu, which has been designed to flatter the new bistro's focus on wine.
The address for Bistro Rx. is 2901 E. Baltimore St., and the phone number is (410) 276-0820.
Longtime executive sous chef Christopher "Squints" Becker has been promoted to executive chef at the Wine Market, replacing Jason Lear.
All smiles in this June 2010 photo, Lear, at left, and Becker by all accounts had a happy collaboration.
Note: The Wine Market's interior has been renovated since this photograph was taken.
Baltimore Sun Staff/Barbara Haddock Taylor
Today is Fall Menu Announcement Day at D@L. Later today, I will post everything I know about.
I have received news of a few fall menus from dutiful public-relations folks and enterprising restaurant owners. And I'll be including them. In the meantime, start start sending new fall menus (or what-have-yous) to me at richard.gorelick@baltsun.com
* put "new fall menu from _______" in the subject line
* make it clear which items are new for the season, which are returning favorites, etc. Just make it clear.
Anything I receive by 2 pm will be included in the big Fall Menu Announcement Day round-up
Meanwhile, use this space to post about favorite fall dishes in general, specific dishes you love around town, your opinion about seasonal menus.
Baltimore Sun Staff/Jed Kirschbaum
R
ob Kasper had good things to say about Johnny Rad's, Canton's new skateboard-themed bar and pizza joint across from the Patterson Bowling Center.
I've been in a few times, and have been thrilled to get warm service in a neighborhood where I've grown accustomed to the old Baltimore stink-eye.
Baltimore Sun Staff/Monica Lopassy
Major Faidley Bummer is not a Joseph Heller character. It's when I walk from the Sun Building to Lexington Market (it must be three miles!) to get some fried oysters at Faidley Seafood, just to kind of confirm how smart I was for including it on this week's Top 10 list, come to find out there aren't any fried oysters. At least not now. I was told they'll be here in November. (But they were shucking oysters at the raw bar?)
But my walk wasn't a total waste of time (and, really it's more like 5 miles), because I stopped by Berger's and picked up three fine cakes (one chocolate, one strawberry, one coconut) for Erik Maza's birthday.
I was told I'd be reimbursed by Mr. Abell personally and to wait outside his office until someone came out for me.
Go over to Midnight Sun and wish Erik a happy 37th birthday.
Cypriana has sold its last falafel in the Sun Trust Building -- September 24th was the downtown eatery's last day. Meanwhile, the cart that introduced Baltimoreans to the Middle Eastern food of husband and wife Vassos Yiannouris and Maria Kaimikas has ceased regular operations after a multi-year odyssey.
I'll have more on this soon (after a real-estate refresher course), but there are very hard feelings. Kaimikas says that "Mom & Pop businesses are becoming non-existent in the business district," and she's not shy about pointing fingers.
Meanwhile, you can still get a Cypriana falafel in the University of Maryland Hospital, and Cypriana is still very much in the catering business. The website is still up and running.
My review this Sunday is of Thai Yum. This is Tom and Penny's Tom Chungsakoon's Federal Hill restaurant formerly known as 1006 -- its street address on Light Street. I don't want to give too much away, but try to fill in the blank:
An evening at Thai Yum _________ an evening at Tatu.
a) is pretty much exactly the same thing as
b) couldn't be more essentially different in every way than
c) lachryrmose
Baltimore Sun Staff/Kenneth K. Lam
Go see Susan Reimer's story in today's Taste section on the great pumpkin revival. It includes the recipe for the Helmand's Kaddo bowran (sneak-previewed here last week, courtesy of Lady Reimer), along with Donna Crivello's recipe for roasted pumpkin risotto and one for cranberry pecan pumpkin bread from Cindy Selby of the Blondie's Baking Company (which is down in North Beach, in Calvert County.)
Update (1:45 pm) Donna says that the pumpkin risotto will be on the menu at the Columbia Donna's location this weekend, and possibly at Cross Keys, too.
Baltimore Sun Staff/Kenneth K Lam
The entries to Contest #1 are cracking me up. You have until Friday morning to submit entries. Post as many as you can think of, but one entry per post please.
Also, don't post entries here; post on the original thread.
To clarify: change one letter only. Do not reposition, or add letters. Cafe Hon becomes Cafe Hun but not Cafe Honk.
Sixteen restaurants will participate in the inaugural Downtown Baltimore Oyster Week, which will run from Monday, October 18 through Sunday, October 24. The Downtown Partnership is spearheading and organizing the promotion.
Total bonus: participating restaurants will be collaborating with the Oyster Recovery Partnership on collecting shells for recycling and raising awareness about the restoration of Maryland's oyster population.
I'll let you know when I know who's serving what.
Participating restaurant roll call:
Abacrombie, Charleston, The Capital Grille, Corks, Diamond Tavern, Grille 700, Morton's, Petit Louis The Oceanaire, Phillips, Pickles Pub, The Prime Rib, Ryleigh's Oyster, Talara, Tio Pepe, and Waterstone Bar & Grille.
I'm rebooting the D@L contest with no offense intended for the charming contests that have previously run in this space.
Contest #1 -- One-letter re-branding
Cafe Hun -- Baltimore's best horse-yogurt
Puzo -- No one forgets to take our cannoli!
In this week's contest, you are to change exactly one letter (without scrambling or repositioning) in the name of a Baltimore area restaurant and supply a super brief explanation of, or come-on for, the re-branded eatery.
Contest deadline is Friday, October 8, 8 a.m. EDT
Posters may submit multiple entries, but only one entry per post, please. This week's prize is a a signed copy of What the Great Ate by Matthew Jacob and Mark Jacob.
Gus G. Sentementes reports on the Orioles' break with Aramark, which has run the concessions at Oriole Park since opening day, back in 1992.
Think good thoughts about all of those Aramark employees (like Clancy) whose fate is uncertain.
The Orioles are "currently negotiating with a concessionaire of national significance," the article reports.
photo courtesy of the Creative Alliance
We are building a sandwich gallery for you to click and click and click through. The gallery will always be there and, it will keep getting bigger and bigger with more and more sandwiches to gaze your hungry eyes upon.
But for real, the Sun photographers always get their shot. Dudes, I think these are lachrymose awesome food photographs you'll see anywhere.
The pulled pork sandwich is from Andy Nelson's.
Baltimore Sun Staff/Amy Davis
The fire on Pazo's roof is under control. No injuries. Read about it here.
RG -- update @ 3:27
An emailed statement from Pazo:
Firefighters on Engine 6 roll up hoses after fighting Pazo fire
Baltimore Sun Staff/Jed Kirschbaum
PER CURIAM
D@L SANDWITS v. FUNNY
No. 00–0001/2. Decided October 5, 2010
Per Curiam
In their opening briefs, Sandwits made strenuous appeals at wit. Too strenuous. The Calvert Court (aka, the Cocktails Desk) wanted something like this: "The Clarence Thomas tongue sandwich -- hold the tongue." That sort of thing.
Plus, the Calvert Court thinks some of you were typing with your mouth full.
Honorable mentions, though:
The contest prize, a signed copy of What the Great Ate will be awarded to the winner of a brand new contest, which will be posted later today. See appeal procedures below.
Any petition for the rehearing of any judgment or decision of the Calvert Court shall be posted 90 seconds after the posting of the judgment or decision, unless the Calvert Court is getting a soda from the machine, and then you have longer. The petitioner shall press Post 40 times (a total of 80 captchas) and click on Dining@Large every few seconds or so to make sure they've all shown up.
I couldn't very well leave off Faidley's (so the list isn't limited to just restaurants), and a few places do
several of swell things with their fried oysters (so this isn't strictly a list of "items").
Your suggestions helped, and thank you for them.
I'm feeling a little funny about leaving out Cross Street Market -- but it's been too long since I've had fried oysters there. So convince me (or I will myself) -- I've left a tenth slot open for it, or anything else I've forgotten about or will soon discover.
Here they are, alphabetically:
Catonsville Gourmet -- Chef Rob Rehmert flash-fries them with bacon and asparagus and serves them on toast points, finished with horseradish hollandaise in an entree called Oysters Muir.
Charleston -- Cindy Wolf serves her cornmeal dusted oysters with lemon-cayenne mayonnaise. I love the suggested pairing -- Pol Roger "white foil" brut Champagne -- and on the lunch menu, as well. Made me think of Patsy and Edina.
Clementine -- D@L poster Stagger Lee raved so persuasively about a new menu item at Clementine -- "braised pork cheeks, oysters, and greens with apple cider jus over gouda mashed potatoes" -- it had a few of us headed up to Hamilton. <i> the oysters here are not fried <i/>
Faidley Seafood -- The photo above (which I love love love), dated September 1, 1998, shows William Donald Schaefer and Parris N. Glendening not eating fried oysters at Faidley's. I seriously doubt a politician running for office has ever been photographed at Faidley's eating anything but a crab cake.
Gertrude's at the BMA -- John Shields prepares serves his Cincoteague-style "single-fry" oysters with a remoulade sauce, available as either an appetizer or stuffed into a poorboy. Or you can have them added to a salad
Henninger's Tavern-- As they ever were -- pan-fried and served on sauteed spinach with fennel and pernod cream. Right about now, the fried oyster poorboy tend to show up on the bar menu
Mama's on the Half Shell -- Fried and served served with tartar sauce, as an appetizer or in a poorboy. But also in a stew, grilled, the subject of shooters, wrapped in bacon, and, of course on the half shell.
Ryleigh's Oyster -- Many permutations here, too -- panko-fried, served with an adobo aioli, in a fine stew, and formed into a loaf and put on a sandwich with bacon and tartar sauce. It does come up a lot, so I'll say here that a lot of people are pulling for Ryleigh's to commit to great, and consistent, service.
Sterling's Seafood -- Poster RoCK reminded us of the over-sized and overstuffed, but not overpriced, fried seafood sub at this Remington institution.
One for the Hunt -- I think we need to spend the rest of October, or at least the rest of the week, in search of the deserving tenth fried-oyster preparation.
The seventh and final season of "Mary Tyler Moore" appears on DVD tomorrow, eight years (!) after the release of Season 1. In celebration, and before I go into hiding, here are ten favorite food-related moments from the series
10 -- Mary hates pepperoni (Season 3, Episode 22)
Mary gets surprisingly very angry, bordering on violent, when an old flame forgets she hates pepperoni on her pizza
9 -- Murray drops Sue Ann in a wedding cake (Season 6, Episode 15 -- "What Do You Want to Do When You Produce)
Humiliated in his role as Sue Ann's flunky producer, Murray drops her into a giant low-cal wedding cake. Seated on the cake, Sue Ann licks frosting from her fingers and gallantly determines, " it could use some vanilla."
8 -- Mary turns critic (Season 7, Episode 14 -- "The Critic")
In the company of WJM's vicious new critic (Victor Newman!), Mary is mortified by her date's harsh complaints until the other diners applaud the his exiting tirade. Emboldened, Mary says, "and next time, make sure the shrimp is fresh."
7 -- Mary gets very good service (Season 5, Episode 2 -- "Not Just Another Pretty Face")
Out to dinner with her extremely handsome date, Mary receives excellent service at a restaurant where it's always been awful before, a joke that "30 Rock" recycled in an episode with Jon Hamm.
6 -- Guests must wear hats (Season 5, Episode 9 -- "Not a Christmas Story")
Stranded in the newsroom by a freak snowstorm, the bickering crew reluctantly attends a very early Christmas dinner on Sue Ann's set. They are compelled to wear hats representing different countries.
5 -- Sue Ann poisons the gang (Season 5, Episode 7 -- "A New Sue Ann")
Everyone gets food poisoning when Sue Ann sabotages her new assistant by leaving cream filling unrefrigerated. Sue Ann explains, "she made the mistake of asking me to do it."
4 -- The thing Rhoda says about the chocolate (Season 1, Episode 11 -- "1040 or Fight")
"I don't know why I'm eating this chocolate. I should just apply it directly to my hips."
Although she wasn't the episode's credited writer, Treva Silverman is acknowledged as having come up with this still frequently quoted line.
3 -- Sue Ann closes an over door (Season 4, Episode 1 -- "The Lars Affair")
In what was intended as a onetime appearance, Betty White is cast as WJM's "Happy Homemaker." a husband-snatching phony. Tearfully retrieving a ruined soufflé from a hot oven, White closes the oven door with a wicked shot from her knee. You can hear James Brooks losing his mind.
2 -- Phyllis bakes a pie (Season 4, Episode 1 -- "The Lars Affair")
From the same episode, Phyllis desperately takes up baking to win back her husband. The various reactions of Mary, Rhoda, and Phyllis as they taste the pitiful results are brilliantly acted and directed. A little gesture Cloris Leachman makes, averting her gaze as she pushes away the plate, is beyond brilliant.
1 -- The Veal Prince Orloff (Season 4, Episode 10 - "The Dinner Party")
In the most memorable of Mary's disastrous dinner parties, Sue Ann makes a Veal Prince Orloff with six portions, no more no less. Mr. Grant helps himself to fully half of them. This is the episode where unexpected guest Henry Winkler sits at the "little table."
There is this exchange:
Sue Ann: Mary dear, do you have any idea what happens if you let veal Prince Orloff sit in an oven too long?
Mary: No, what?
Sue Ann: He dies
There are a few hours for you to post your entries in the First Monday of October supreme sandwich contest.
Post your entries down there, not up here. (I just thought of a real good one!)
The prize just got better. The winner's copy of What the Great Ate will be signed by co-author Mark Jacob.
Pazza Luna Trattoria Italiano is now open on Monday nights. The Locust Point trattoria will devote Monday to a family-style pasta evening they're calling Monday's Crazy Pasta, or Lunedi Pazza Pasta. Each table gets a (refillable) salad bowl and three bowls of pasta tossed with chef Davide Rossi's sauces --always one meat, one seafood, and one vegetarian.The regular Pazza Luna menu won't be available, but an a la carte appetizer menu will be. The cost is $15 per person and $8 for children 12 years or younger. Doors open at 5:30 p.m., and reservations are suggested.Call 410-962-1212.
photo courtesy D Bunjon
This Thursday night, October 7, Ryleigh's Oyster holds its annual Oyster Ball, the kickoff event for the Federal Hill restaurant's annual weekend-long Oyster Fest.
The $50 ticket, which benefits the Chesapeake Bay Foundation and the Oyster Recycling Alliance, entitles you to "limitless" Moet Champagne, raw oysters on the half shell, Belvedere cocktails and martinis, draft beer, and heavy hors d'ouevres.
You can purchase tickets from any Ryleigh's bartender or server, or reserve a ticket at the door by sending a note to info@ryleighs.com.
Baltimore Sun Staff/Lloyd Fox
In his weekly "Lunch Timed" feature John Lindner today reviews James Joyce, the Irish pub in Harbor East. The Reuben is not swooned over but the bangers and mash were.
Baltimore Sun Staff/Barbara Haddock Taylor
Ugh, the Cupertino Effect hit my review of Tatu. For a maki named Marilyn "monroll," the spelling checker suggested "mongrel," and I accepted it. Otherwise I have nothing much to add about the review, except that my comments about how nice the service was there were in earnest. Sometimes people wonder.
Baltimore Sun Staff/Barbara Haddock Taylor
Some of you posted about your weekend dining plans. How did everything go? Even if you didn't post, tell us now. What's good out there? How was Bluestone?
A friend told me that she was headed to Frederick on Friday night for dinner at Volt, where reservations generally are made months in advance. My friend's reservations had been made back in August, in the early bloom of a relationship that in the intervening months had sadly fizzled. The former couple decided to keep the reservation, anyway, and weirdly, a friend of this friend found himself in the same predicament for Saturday night -- a "we might as well" dinner at Volt with a woman he was no longer seeing.
So. Is the new test of a promising relationship whether it lasts until the reservation date at Volt comes around?
I had my favorite meal this weekend at Camden Yards, watching Brian Matusz fillet the Detroit Tigers lineup. There are nice, nice people working in the Attman's that opened in the warehouse this season. (For the record, I had a hot dog with bologna and sauerkraut, not the corned beef sandwich shown here.)
Baltimore Sun Staff/Algerina Perna
<i>All - these were great responses - thanks. Except now I can think of nothing but onion rings.<i/>
A new Supreme Court term begins tomorrow and I was thinking we should have our own supreme contest of wits, and so we will.
Please come up with a deli-style sandwich named in honor, or dishonor, of a current sitting justice.
These is only one rule: Don't make me regret this.
Entry deadline: Monday, Oct 4, at 5 pm EDT.
Preparing for my post, I came across this diverting blog entry from the authors of the newly published book "What the Great Ate: A Curious History of Food and Fame." It will be the prize for the best entry.
The bloggers and authors are journalist brothers Matthew Jacob and Mark Jacob, who I honest-to-pete JUST found out as I was writing this sentence is the deputy metro editor of the Chicago Tribune.
Among the tidbits the Jacobs drop is that David Souter's inevitable lunch consisted of yogurt and a whole apple, seeds core and all.
Shown here, John Roberts describes DC's best ribs to Elena Kagan.
Getty Images
So now I'm thinking only of calamari and oysters.
No offense to calamari but let's make next week Oyster Week here on Dining@Large.
Top Ten Tuesday will be the top 10 fried-oyster dishes (or po'boys) on area menus. So start sending posting your favorites here. But let's talk, too, about who has the better selections of raw oysters, the most darling mignonette sauce, and the best oyster soups. You can start posting here, and if it feels like any particular oyster-related topic deserves its own home, I'll create a space.
Baltimore Sun Staff/Lloyd Fox
I went looking for one of EL's old Sunday-review preview posts, just so I could totally steal her format for inspiration.I found a preview EL did for a Sunday review posted on the Wednesday before with an apology for its being SO LATE.
I mean, honestly!
This Sunday I review Tatu, which moved into the Power Plant Live space vacated by the Blue Sea Grill. It's the first review I wrote from inside The Sun, and let me tell you it's hard to hear yourself think over all the fast-paced banter.
staff photo/Barbara Haddock Taylor
So, where is everyone going out to eat this weekend? It feels like EATING weather, doesn't it? I'm in the mood for big soups and fried oysters. Who has reservations, who's staying in?
Who has been trying to get a Libra to commit to a birthday dinner destination for the past six weeks?
Does anyone have a good tip for folks headed up to the Sugarloaf Crafts Festival? How about a re-fueling spot down near the Fells Point Fun Festival?
If you need a suggestion, post it here, and we'll try to help.
Me, I'm off with my friends to the Maryland Renaissance Festival (first time).We decided to wear pastel polo shirts.
Baltimore Sun Staff/Karen Jackson
<I>great responses, everybody. Bon Appetit!<I/>
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