Charm City Cook
Food is good
Julie Dalton discovered her passion for wine while waiting tables in college at Texas A&M University. While holding a full-time job in the biotech industry, she continued to nurture this passion, moonlighting as a sommelier at Ranazul Tapas and Wine Bistro in Fulton, Maryland. In 2010, Dalton decided to follow her dreams and go …
I had the chance today to visit Josh and PJ Sullivan at their soon-to-be-open beer bar, Wet City in Mt. Vernon. The brothers (along with their Dad and staff) have taken the much loved neighborhood fixure, Dougherty’s Pub, and created a welcoming light-filled bar, which will open to the public on Thursday, July 21. Hours will be 4pm-close …
Brendan Dorr, head bartender at Kimpton’s B&O American Brasserie, brings an artistic approach to the craft of making cocktails, using fresh, seasonal and local ingredients as well as a flair of creativity with every creation. Dorr’s impressive resume includes posts at the former Ixia Restaurant, Black Olive and Aureole, Charlie Palmer’s renowned restaurant in New …
Modern American. Globally influenced. Locally spun. I recently sat down with Nancy Hart and Jerry Trice to learn more about their new restaurant, Gunther & Co., opening soon in Brewer’s Hill. As I entered the rehabbed space inside the boiler room of the old Gunther Beer factory at Toone and Conkling Streets, I was completely …
Over the last eight years of being a part of a CSA with One Straw Farm, I’ve grown to love a few vegetables I’d never really liked at all – like celeriac and cauliflower. One that I keep trying that’s still on that “don’t like very much” list – eggplant. I wish I liked it. …
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, 2014, 2015 and 2016 James Beard Foundation finalist for Best Chef, Mid-Atlantic. Chef Wolf’s cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest local and regional products. A graduate of the Culinary …
“Velvety. It’s velvety.” That’s me and a fellow food nerd finally coming up with one word to describe noosa yoghurt. Velvety. I just discovered noosa, thanks to a recent breakfast event with Trends on Trends at Maketto in DC. The buffet was filled with tons of flavors of noosa and ingredients to mix in (like granola, …
“Jump. Tell her to jump.” Words of advice from someone who’s done pretty well in my field. Given to me about two years ago. I wasn’t quite ready to jump. Then, I was ready. Really ready. Late last year, I wasn’t enjoying my full-time job anymore, which I had previously thrived in, at a place I …
