Charm City Cook
Food is good
Spring. It gives you a feeling of hopefulness, no? Me, I’m hopeful for asparagus. And peas. And oh yeah, rhubarb! (And tulips, peonies, hydrangeas…) The JFX farmers market opened last Sunday, daffodils are out and the winter coat has been moved to the back of the closet. Thank GOD.
Josh Hershkovitz of Hersh’s Pizza is a man of many talents. A Baltimore native and graduate of McDonogh School and the University of Chicago, he studied both sculpture and philosophy in college. He also has an MBA. And the cooking. He certainly has that down. Aren’t you glad he chose cooking? After college, Josh briefly moved …
I really thought I knew John Shields. And maybe you think you know him, too. Baltimore. Chesapeake Bay. Crab Cakes. But there is so much more. I honestly could have listened to his stories all day long. We only had an hour.
It’s here, Baltimore. It’s here. SHAKE SHACK, Danny Meyer’s hugely successful burger joint opened today on Pratt Street in the Inner Harbor.
Pairing wine with food…the possibilities are endless! Wit & Wisdom is hosting the next battle of the sommeliers on January 27 at 7pm. It’s a fun competition between Wit & Wisdom’s Sommelier, Julie Dalton, and Sommelier Chris Coker of Aggio.
On a blustery, cold Saturday morning two weeks ago, I was lucky enough to meet up with Chef Steve Monnier at his new restaurant space in Hampden, Arômes. You may remember the location as the Nutty Pub on Chestnut Avenue, just south of The Charmery. I always cracked up at that place because a friend …
As I sorted through my most favorite photos from meals from the last year, one theme was repeated over and over: Bryan Voltaggio.
My mom is so darn cute. Guilty pleasures exist in so many aspects of life: television, music, food to name a few. Maybe you secretly watch the Kardashians or belt out Barry Manilow in the car. I do love a Real Housewives marathon, but now I am cable tv-free, so that one has been nipped …
Wit & Wisdom Chef Zack Mills is a pretty even-keeled guy. There he is on the line on a busy Friday night: headset, directing traffic, plating dishes — he concentrates on the job at hand, which is turning out gorgeous, delicious food. And when you look over, you know he’s got this. Quiet, precise, focused. Then …
