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May 26, 2011

To Ireland, with John Shields

brown breadThe Sun's celebrity traveler of the month is chef John Shields of Gertrude's.

Ireland is where Shields likes to go when he can. Read about it.

I found this photo in Merlin. I'll have to find out where on his travels Shields found this soup and brown bread.

Where would you go tomorrow if you could go anywhere?

photo by John Shields

Posted by Richard Gorelick at 12:32 PM | | Comments (7)


In no particular order:


I want to go to Argentina for the wine and the meat. I want to go to Iceland to eat weird things. I want to go to Japan for sushi and a Tampopo-like ramen experience.

One place I've never been is Scotland, particularly Edinburgh. Anyone have any Scottish favorites to share?

New Orleans for Cajun food.

Alaska for seafood, especially salmon.

Germany for Schnitzel,Strudel, and Sausages.

Wow, I've actually eaten a lot of weird food in Iceland, like all of the stuff associated with Thorrablot.

I've also eaten a lot of really good food there. Leg of lamb cooked on the grill, then served with tiny red potatoes with butter. Or whale served three ways. Or grilled salmon with a sauce of sauteed wild mushrooms, fresh picked by my friend while drank a glass of wine and watched. And more than a few lamb hotdogs served with "everything" at 4:00 a.m., after being out at the clubs.

Where do I want to go now to eat? Planning a trip to Istanbul next year and I imagine the food will be wonderful!

Japan for sushi and noodles.
Spain - Tapas. Real Tapas.
Italy - something regional from each region.

This is a bit off topic but I see JS at the Waverly Market quite often... it would be great if he did the same thing as Sotto Sopra and take a group from Gertrude's over the market to shop and return for a cooking demonstration / lesson.

Actually, he is!

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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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