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Fortessa Tableware and The Food Market Come Together To Support The Maryland Food Bank
3 weeks ago

Fortessa Tableware and The Food Market Come Together To Support The Maryland Food Bank

In an effort to raise awareness of their tableware AND the restaurants where it’s being used, Fortessa Tableware is hosting an influencer campaign Eat Good, Do Good. For the campaign, …
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Soft-Shell Crab Celebration:  Downtown Chefs Create Signature Dishes Starring Local Seasonal Favorite
3 weeks ago

Soft-Shell Crab Celebration: Downtown Chefs Create Signature Dishes Starring Local Seasonal Favorite

I used to be weirded out by soft crabs. I wrote about it.

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I’m a Baltimore kid, so I’ve been eating steamed blue crabs as long as I can remember. I am a very skilled crab picker. I worked at a crab house when I was a teenager – Bill’s Seafood in Perry Hall – and on occasion, I steam my own crabs at home. Crabs are probably my favorite thing to eat. Sitting around a picnic table in your backyard is so communal – you sit for hours and hours. Your hands are so messy, you definitely can’t grab your phone every five minutes (that’s a bonus.) Slowing down is something I think we all need a lot more of, don’t you? Read More

Glendalough Irish Whiskey – Ireland’s First Craft Distillery
2 months ago

Glendalough Irish Whiskey – Ireland’s First Craft Distillery

When you’re me and you love cocktails and spirits, and someone writes you to ask if you’d like to have drinks with an Irishman who makes craft whiskey? Well…you go. …
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Chewing The Fat with Chris Scanga of Petit Louis Bistro


Every once in a while, I meet a Baltimore chef who’s actually from Baltimore. That’s nice. They already know the city, understand the vibe. It has to be hard to come into a city you’re not from and really understand your audience…that takes some time. Chris Scanga of Petit Louis had a leg up. He grew up here and went to Calvert Hall College (you know, that “Where’d you go to school question…) and then onto CIA. He knew he wanted to be a chef.

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