Charm City Cook
Food is good
In celebration of the 200th anniversary of the Star-Spangled Banner, the Smithsonian Channel and the National Museum of American History created “Raise A Glass to History.” The Smithsonian chose 14 mixologists from around the country to create a patriotic cocktail and Baltimore’s own Brendan Dorr of B&O American Brasserie was one of those chosen. Brendan’s …
I’ve been having a hard time writing this post. It’s not a eulogy. It’s not an obituary. Fred Rasmussen has written a quite lovely one. Have you read it? Here you go. Nelson Carey, Grand Cru wine bar owner, dies at 50. This is just a thank you. Many considered Nelson a friend, mentor and …
One of my favorite food websites is The Kitchn. For a home cook like me, it is a great resource. I have already referenced this post about a dozen times to see if I’m storing my farmers market purchases properly! A Few General Guidelines Do Not Store Fruits and Vegetables Together. Fruits that give off high …
I love Waverly Market. I shop for my weekly groceries there every week and love seeing local chefs shopping from local farmers and purveyors. I go early and I usually see Chris Becker of the Bagby Restaurant Group and John Shields of Gertrude’s, talking with farmers, buying cases of fruit, vegetables, herbs and more. This makes …
If you’re like me, you love tomatoes. But not those tasteless ones you see at the grocery store in the dead of winter. No, I’m talking summer tomatoes. From Maryland. And they’re beginning to pop up at local farmers markets, roadside stands and maybe, in your very own garden. My friend Sean invited me a …
Dinner at Volt. I had thought about it. Dreamed, real, since watching Bryan Voltaggio compete on Top Chef, which is probably my favorite show. He always just seemed like a nice person – and also a fair, yet fierce competitor, specially with his brother Michael. It was fun to watch…and the food he put out …
Julia Child. I can see myself in her. She was obsessed with food and cooking. She loved her people. She came into her own and was very happy and fulfilled later in life.
I’m completely fascinated by chefs who cook nose-to-tail style – using every part of the animal – like kidneys, brain, feet and more. One of the most front-and-center of these chefs is Chris Cosentino. Often at his restaurant Incanto in San Francisco, he’ll offer a plate called “Odds and Ends,” amazing dishes made out of …
This may be the simplest ‘drink’ you ever make. It’s like punch without the fancy pants. Punch in jeans…really comfy jeans. You mix up the ingredients and simply stow it away in the freezer. Ridiculous. And this is really great in the summer, too. A friend of mine makes it at the beach and …
