jerk turkey patties!
yep, it's soo dayum good...i can't even count.
if you haven't been under the bridge (jones fall farmers' market) on sundays you are missing a treat. the curry shack is where it's at! man those patties are something special. and she has a rack of internationa spices that will inspire the cook in all of us.
smoothies....my new favorite, mango-pineapple
i am still not brave enough to try the green wheat grass juice.
food writer yes, anthony braudon...no!
Thursday, July 24, 2008
asparagus
story to come...let's just say some times creepy guys can have good recommendations.
here's a way i love to eat asparagus.
Finally found the recipe by listening to some chic on NPR.
Asparagus w/mustard vinegrette
Cut away tough stems
Boil or blanch for 2-4 minutes in salted water
Remove with tongs
Crush a medium clove of garlic to a paste
Add ¼ tsp. kosher sea salt
Stir in 1 TBSP red wine vinegar
Use a fork to blend 1 tsp Dijon mustard
Gently stir in 2-3 TBSP of good olive oil
To create a light emulsion
Fresh ground pepper to taste
Drizzle a table spoon over the asparagus
Tips:
To liven things up…try some:
Chopped green onion; or
Fresh mint; or
Chives
I would recommend all three at the same time. But if you do, let me know how it turns out.
here's a way i love to eat asparagus.
Finally found the recipe by listening to some chic on NPR.
Asparagus w/mustard vinegrette
Cut away tough stems
Boil or blanch for 2-4 minutes in salted water
Remove with tongs
Crush a medium clove of garlic to a paste
Add ¼ tsp. kosher sea salt
Stir in 1 TBSP red wine vinegar
Use a fork to blend 1 tsp Dijon mustard
Gently stir in 2-3 TBSP of good olive oil
To create a light emulsion
Fresh ground pepper to taste
Drizzle a table spoon over the asparagus
Tips:
To liven things up…try some:
Chopped green onion; or
Fresh mint; or
Chives
I would recommend all three at the same time. But if you do, let me know how it turns out.
Wednesday, June 18, 2008
Tuesday, June 17, 2008
it's coming...
i just love restaurant week! it makes those of us in the "broke & restless" catogory feel like lifestyles of the "rich & famous."
i've already booked pazo and tsunami.
that dayum bicycles won't let me book yet (using opentable.com)! bastards!
i mean how late 90s is that...calling to make a reservation....ugh!
hope to see you out and about eating, drinking and enjoying the finer things in life!
cheers!
Baltimore Restaurant Week
Enjoy a variety of three-course dinners, in just about any
cuisine that strikes your fancy, for only $30.08. Or try
three-course lunches at select restaurants for just $20.08.
And new this summer, many restaurants will also offer
special culinary experiences, such as wine pairings,
cooking classes, tasting menus and more. Plus, select
Baltimore City garages are offering special $3 parking, and
many hotels have special summer discounts and packages. So
don,t just eat and run. Stay awhile, and see what else is
cooking in Baltimore.
July 26-August 3
3 courses/$30.08/80+ Restaurants/Culinary Events
http://www.baltimorerestaurantweek.com/
i've already booked pazo and tsunami.
that dayum bicycles won't let me book yet (using opentable.com)! bastards!
i mean how late 90s is that...calling to make a reservation....ugh!
hope to see you out and about eating, drinking and enjoying the finer things in life!
cheers!
Baltimore Restaurant Week
Enjoy a variety of three-course dinners, in just about any
cuisine that strikes your fancy, for only $30.08. Or try
three-course lunches at select restaurants for just $20.08.
And new this summer, many restaurants will also offer
special culinary experiences, such as wine pairings,
cooking classes, tasting menus and more. Plus, select
Baltimore City garages are offering special $3 parking, and
many hotels have special summer discounts and packages. So
don,t just eat and run. Stay awhile, and see what else is
cooking in Baltimore.
July 26-August 3
3 courses/$30.08/80+ Restaurants/Culinary Events
http://www.baltimorerestaurantweek.com/
Foodie Events
Won't be around for this one...but if you go...please share every delicious detail!
Baltimore Chefs & Wine Experience
Tremont Grand Hotel
225 North Charles St
Sunday, July 13, 2008
Noon-6 pm
$55 (General Admission)
General Admission tickets include access to all wine
seminars and chef demonstrations, food and wine tastings.
$100 (Grand Tasting)
4:30 - 6pm Grand Tasting
Enjoy tastings from world-renowned makers of wines and
spirits and delicious food from the Tremont Grand’s
gourmet kitchen.
For more info visit http://www.chefsandwine.org/
Baltimore Chefs & Wine Experience
Tremont Grand Hotel
225 North Charles St
Sunday, July 13, 2008
Noon-6 pm
$55 (General Admission)
General Admission tickets include access to all wine
seminars and chef demonstrations, food and wine tastings.
$100 (Grand Tasting)
4:30 - 6pm Grand Tasting
Enjoy tastings from world-renowned makers of wines and
spirits and delicious food from the Tremont Grand’s
gourmet kitchen.
For more info visit http://www.chefsandwine.org/
Wednesday, March 5, 2008
Profile: Swirl Girls
FOOD & WINE
Spotlight: Girls Who Swirl
Natasha OrtizFortier
Contributing Writer
WomanScope Newspaper
Note: I am very pleased to announce the addition of Swirl Girls to the Food & Wine Section of WomenScope. Swirl Girls will spotlight women wine clubs/groups, wine tasting events for women and notable women doing interesting and creative things in the wine business.
Jody Buffington Aud is the founder of The Prio Group, a virtual communications firm headquartered in Baltimore, Maryland. She has more than 25 years experience in strategic communications. Her clients include companies in the education, insurance, publishing, healthcare, plastics, and technology industries.
As an entrepreneur, Jody is no stranger to the value of networking. However, many events she attended she felt like she was “always on,” constantly going from person to person in order to “get business.” It was difficult to really connect with people and have a good time. She thought it would be fun to get a group of working women together to learn about wine, enjoy good food and casually network. “I wanted to meet other professional women in a low stress environment and make friends. I don’t play golf, but I do drink wine.”
In 2005, Girls Who Swirl was born. The website reads “an informal group of professional women who like wine and who like to meet other interesting women. We’re creating our own “good ol’ girl’s network, one glass of wine at a time.”
The first Girls Who Swirl event began with a group of 15 women who met at Baldwin Station in Sykesville, Maryland. They were served an eight course wine dinner. “It was pricey but good.” She has since experimented with a variety of formats and venues to suit the participants.
In July, the wine event took place at Trapez in Maple Lawn, Maryland and featured special guest Laurie Forster, the wine coach. Events have been held at Pazo in Fells Point and Corks Restaurant in Federal Hill.
The average cost is about $50 which includes meal, tax and tip. Most of the events are not sit down. Jody wants to encourage high levels of interaction and mingling. Often food is set-up in stations, buffet or served butler style. Wine is poured or self-serve. Participants on average will sample about 5-6 wines.
Women who attend the events are working women, business owners and executives ranging in age from 35 to 55. Jody remarks her events are “Open format and casual in attitude not in dress or atmosphere. The only expectation is to have a good time. There is no agenda except to pair nice wine with good food and meet new people.” All are welcome.
For more info and the lastest events: http://girlswhoswirl.com
or e-mail Jody (jodyaud@girlswhoswirl.com)
Cheers!
Spotlight: Girls Who Swirl
Natasha OrtizFortier
Contributing Writer
WomanScope Newspaper
Note: I am very pleased to announce the addition of Swirl Girls to the Food & Wine Section of WomenScope. Swirl Girls will spotlight women wine clubs/groups, wine tasting events for women and notable women doing interesting and creative things in the wine business.
Jody Buffington Aud is the founder of The Prio Group, a virtual communications firm headquartered in Baltimore, Maryland. She has more than 25 years experience in strategic communications. Her clients include companies in the education, insurance, publishing, healthcare, plastics, and technology industries.
As an entrepreneur, Jody is no stranger to the value of networking. However, many events she attended she felt like she was “always on,” constantly going from person to person in order to “get business.” It was difficult to really connect with people and have a good time. She thought it would be fun to get a group of working women together to learn about wine, enjoy good food and casually network. “I wanted to meet other professional women in a low stress environment and make friends. I don’t play golf, but I do drink wine.”
In 2005, Girls Who Swirl was born. The website reads “an informal group of professional women who like wine and who like to meet other interesting women. We’re creating our own “good ol’ girl’s network, one glass of wine at a time.”
The first Girls Who Swirl event began with a group of 15 women who met at Baldwin Station in Sykesville, Maryland. They were served an eight course wine dinner. “It was pricey but good.” She has since experimented with a variety of formats and venues to suit the participants.
In July, the wine event took place at Trapez in Maple Lawn, Maryland and featured special guest Laurie Forster, the wine coach. Events have been held at Pazo in Fells Point and Corks Restaurant in Federal Hill.
The average cost is about $50 which includes meal, tax and tip. Most of the events are not sit down. Jody wants to encourage high levels of interaction and mingling. Often food is set-up in stations, buffet or served butler style. Wine is poured or self-serve. Participants on average will sample about 5-6 wines.
Women who attend the events are working women, business owners and executives ranging in age from 35 to 55. Jody remarks her events are “Open format and casual in attitude not in dress or atmosphere. The only expectation is to have a good time. There is no agenda except to pair nice wine with good food and meet new people.” All are welcome.
For more info and the lastest events: http://girlswhoswirl.com
or e-mail Jody (jodyaud@girlswhoswirl.com)
Cheers!
Saturday, February 9, 2008
Chicken Pot Pie: Skool vs. School
I am discovering there are two schools of thought when it comes to pot pie...old school and quick skool.
I get the old school methods. Boiling the chicken. Making the stock. Real butter. Heavy cream or whole milk. Using roux as the sauce foundation. Fresh chopped veggies and a homemade crust.
But the Quick Skool. Yeah, that's right s-k-o-o-l! Who has time to spell correctly? Quick! Hurry-- you've got things to do and people to meet, etc. So these recipes are basically recreations of the store bought version. Overly salty. Devoid of real flavor. Canned veggies. Canned biscuits or crescent rolls. Canned condensed soup. What's the point--just get a Marie Calendar or Stouffer's product and call it "dinner." Hell dust some flour on your cheeks, counter and clothes to give you that homemade feeling?! But don't say you've made homemade pot pie if you use the quick skool method well that's just shameful. It's mediocre at best. Now go stand in the corner and think about your actions!
I chuckle at my own self. While I haven't made it yet. I am leaning toward the old school method. I mean if I am going to spend the time in the kitchen, I want to make it worth my time. I want to create something satisfying, nourishing and delicious. And most important--it must be memorable--in a good way. I want The Boy to pedestal my pot pie as the gold standard for all other pot pies that he will consume. Many of the stories and recipes, I've read raved about how their mothers and grandmothers made the "best" "most amazing" and totally awesome pot pies." It conjured up feeling of home and love and hugs.
It will take years for The Boy to fully appreciate the effort. Hell, he barely eats mean. But he'll hopefully enjoy picking out the veggies and savoring the smooth creamy luscious sauce.
I am combining the pot pie recipes of Martha Stewart, Emeril and The Joy of Cooking.
There are plenty of variations. I plan to explore later. But for the first one, I have to stick with the experts.
More later. Time to take a nap and then go shopping!
I get the old school methods. Boiling the chicken. Making the stock. Real butter. Heavy cream or whole milk. Using roux as the sauce foundation. Fresh chopped veggies and a homemade crust.
But the Quick Skool. Yeah, that's right s-k-o-o-l! Who has time to spell correctly? Quick! Hurry-- you've got things to do and people to meet, etc. So these recipes are basically recreations of the store bought version. Overly salty. Devoid of real flavor. Canned veggies. Canned biscuits or crescent rolls. Canned condensed soup. What's the point--just get a Marie Calendar or Stouffer's product and call it "dinner." Hell dust some flour on your cheeks, counter and clothes to give you that homemade feeling?! But don't say you've made homemade pot pie if you use the quick skool method well that's just shameful. It's mediocre at best. Now go stand in the corner and think about your actions!
I chuckle at my own self. While I haven't made it yet. I am leaning toward the old school method. I mean if I am going to spend the time in the kitchen, I want to make it worth my time. I want to create something satisfying, nourishing and delicious. And most important--it must be memorable--in a good way. I want The Boy to pedestal my pot pie as the gold standard for all other pot pies that he will consume. Many of the stories and recipes, I've read raved about how their mothers and grandmothers made the "best" "most amazing" and totally awesome pot pies." It conjured up feeling of home and love and hugs.
It will take years for The Boy to fully appreciate the effort. Hell, he barely eats mean. But he'll hopefully enjoy picking out the veggies and savoring the smooth creamy luscious sauce.
I am combining the pot pie recipes of Martha Stewart, Emeril and The Joy of Cooking.
There are plenty of variations. I plan to explore later. But for the first one, I have to stick with the experts.
More later. Time to take a nap and then go shopping!
Subscribe to:
Posts (Atom)