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March 22, 2011

Catching up with some blog reading

I've been playing catchup for hours. Geez.

I still haven't posted about the food at Saturday night's Foodie Experience. 

Here are some things I found on the blogs that caught my eye:

1) Here's a link to a pdf listing all of this year's James Beard Foundation nominees. Or you can go to the website and open it there. Yesterday we learned that both Duff Goldmann and "The Ace of Cakes" are finalists.

2) he Minx shares her curry cupcake recipe on Minx Eats. It was a recipe she submitted for the Scharffen Berger Chocolate Adventure Contest; you can see the winning recipes on the contest website.

3) On Serious Eats, a grilled cheese sandwich after my own heart. Take a look and see if speaks to yours. Secret ingredient -- cheese from Cowgirl Creamery. There's a Cowgirl Creamery Sidekick in San Francisco's Ferry Building, where you can order a grilled cheese. The Cowgirl Creamery in Washington's Penn Quarter (its only store on the East Coast) sells sandwiches and other prepared foods (including a mac-and-cheese that you can warm up yourself), but they don't really do hot food on the premises.

4) Eli has a new review on Adventures of a Koodie -- read about his trip to the storied Pizza John's in Essex.

Tuesday dining specials are here  

Posted by Richard Gorelick at 12:50 PM | | Comments (1)


I just did a quick look-see at the Cowgirl Creamery website and GOOD GOD they are expensive. $35 + FedEx next day shipping for 10oz. of cheese. No cheese on earth is worth almost $60 a pound, not even if the cows listen to Bach motets to keep them calm during hand milking by young girls wearing silk gloves.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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