Chef Christina grew up in Cambridge, MD, and is a graduate of Baltimore International Culinary College. She served as a distinguished intern with Master Chef Peter Timmons, of Greenbrier, in Dublin, Ireland.
Pretzel go well with just about any drink but there is something magical about a beer pairing. Thanks to Brew House you now have an easy to make pretzel recipe that will satisfy any late night craving.
Raised off the seafood rich waters of Puerto Vallarta in Riviera Nayarit, Mexico, Chef Lupe Bueno began his culinary journey at a very early age. With the desire to teach his son self- sufficiency, Lupe’s Father began teaching him how to catch and prepare some of the freshest seafood in the Pacific Coast region.
The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish. Chef Lupe's scallops are sure to satisfy everyone at the table.
Pork rinds topped with bacon, local dumplings and all things smothered in crab dip are just a few highlights of the new dishes baseball fans will have a chance to taste at Camden Yards during the Orioles' 2017 season.
After an exhilarating culinary journey across the United States and Europe Chef Mark Levy chose Magdalena at The Ivy Hotel as his new culinary home.
Scallops With Chick Pea Fries, English Peas & Carrot Puree
You won’t find chicken nuggets or hot dogs on the kids menu at Points South Latin Kitchen.
When Bryson Keens, owner and managing partner, and his wife Misty opened the Latin American restaurant in Fells Point last year, they had one goal when it came to the kids’ menu: they wanted to their eldest daughter, who was diagnosed with Celiac Disease at 11 months old, to be able to walk in and order anything she wanted.
We often wondered how to recreate that amazing sauce drizzled all over the grilled octopus at Points South. Big thanks to Chef Rey for sharing his recipe for Pepita Romesco. There is no such this as too much sauce.
Chef Rey, a native of the Philippines, brings his culinary experiences from Japan, Florida, and Maryland to the kitchen at Points South Latin Kitchen in Fells Point. Chef Rey spent seven years at The Ritz Carlton and a another seven years at Roy's Hawaiian Fusion in Harbor East. During his time at Roy's Chef Rey was named Chef Partner of the Year three times. A Executive Chef at Points South Rey is constantly adding and changing the menu items based on the season and excited for guest to taste his food.
The average Joe might not know how to prepare a 45oz Porterhouse Angus Steak but thanks to Chef Germano of Germano's Piattini now you do.
Germano's Piattini in Little Italy is a Baltimore staple but have you Executive Chef Germano?
Chef Mario Cano Catalan has set his sights on South American cooking, with meats cooked over a wood fire and fare like empanadas, pastas and pizzas representing Argentina's rich history of European settlers.
B&O American Brasserie at Kimpton Hotel Monaco recently got a makeover in its upstairs dining room, and new chef Scott Hines, who took over in September, has implemented a new menu.
A meaty and juicy beef brisket sandwich satisfies and nourishes the hungry soul. Check out this recipe courtesy of Dinosaur BBQ Executive Chef Leland Avellino
Get to know Chef Leland of Baltimore's Dinosaur Bar-B-Que.
Brewer's Art just celebrated 20 years and are sharing a rockstar recipe on the menu.
Andrew Weinzirl is the new Executive Chef of The Brewers Art in Mount Vernon has been contributing to Baltimore's Dining scene for the past 10 years.
Make these meatballs, which are braised in a bright tomato sauce with basil, served over homemade chitarra pasta and topped with Parmesan.
As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. Voltaggio is now the executive chef and owner of a portfolio of restaurants including VOLT, Lunchbox, Family Meal, RANGE, and AGGIO.
In 2006 Chef Dimitri Moshovitis opened his first Cava Mezze restaurant in Rockville, MD cooking Greek inspired cuisine served in medium plates known as mezze. After winning a place in the top 100 restaurants in Washington, he opened his 2nd restaurant in Washington DC and was later named restaurateur of the year by Washingtonian Magazine.
Recreate one of Cava Mezze's popular menu items at home. They are crazy good.
A graduate of the Baltimore International Culinary College, Wilt’s passion for food began at a young age when he would cook with his mother and grandmother at home in Dayton, Maryland.
Sure- you suddenly altered your plan from making seared to blackened scallops in a matter of seconds. Here is how to intentionally make a delicious blackened scallops dish courtesy of Executive Chef Will Wilt at Rusty Scupper Restaurant and Bar.
Chef Jeremy is serious about Irish cuisine and executes the distinctive flavors with passion at the Inner Harbor's Tir Na Nog Irish Bar & Grill. He took a moment to share an Irish take Maryland Rockfish that certainly has the Irish seal of approval.
Meet Chef Jeremy Thatcher. His resume of experience includes some of Baltimore’s best restaurants, including Blue Hill Tavern, The Capital Grille, and Oceanaire Seafood Room.
A Maryland native, Chef Michael Correll began his restaurant career near his home in his teens as a pizza cook, but soon moved to Philadelphia where he first landed at Jones, an acclaimed Stephen Starr restaurant on Chesntut Street.
This Strawberry and Roasted Red Pepper Gazpacho serves 6-8 but we wont be surprised if you kept it all for yourself.
This month's featured recipe is four in one courtesy Chef Brigitte Bledsoe of Miss Shirley's.
Meet Brigette Bledsoe, the creative force behind the menu at Miss Shirley's.
Home Maid coming to Key Highway in Federal Hill
Why go on a Sunday? The Prime Rib has half-priced bottles of select wine, which makes it possible to get a merlot or chardonnay for under $25.
Congratulations to Chef Cindy Wolf! Five-Time Finalist for the James Beard Foundation Award for Best Chef Mid-Atlantic.
We were amazing with how easy it was to prepare Executive Chef Mario of PAZO's Bigye Tuna Crudo dish at home. MAKE THIS tonight and love it forever.
Executive Chef Mario Cano Catalan has worked under Tony Foreman and Chef Cindy Wolf for more than 15 years. He started as dishwasher at a young age at Charleston restaurant then later transferred to Petit Louis where he began to learn the fundamentals of the culinary world.
Enter the doughnut cone. As far as mousetrap improvements go, this is a big one. The waffle cone is nice but how about a cone made of cinnamon sugar-covered dough, with some chocolate on top, and ice cream in the middle.
White bean, braised spiced short rib, sugar snap peas ragout and lemon, parsley smoked paprika relish
Perez was kind enough to share not one but three cocktails currently featured on The Bar Louie cocktail menu at Ware House 518. Cozy up to these signature cocktails and feel a noteworthy mixologist, right at home. But not before meeting Perez at The Louie Bar for the real deal.
Chef Brigitte Bledsoe of Miss Shirley’s Cafe was supposed to be in school.
But, no. She was busy working at Ocean Pride in Lutherville. And that’s where it all started. Born and raised in Towson, Bledsoe attended Dulaney High School and Essex Community College (now known as CCBC) and then, she got bitten by the chef bug.
Two Baltimore restaurants are getting some love in the Food Network's upcoming season of "Diners, Drive-ins and Dives."
Alewife, the downtown bar and restaurant known for its brews and duck fat fries, and the Roland Park brunch spot Miss Shirley's Cafe will be featured on back-to-back episodes of the show, hosted by chef Guy Fieri.
"Mills has a deep understanding of the region’s cuisine and a great respect for what Baltimore’s chefs are doing and the level of passion they exude."
Meet Perez Klebahn of The Louie Bar at Ware House 518. For over 10 years Perez Klebahn has been passionately devoted to the culinary and beverage industry.
You can image our excitement when the Dine Downtown's January Chef of the Month, Chef Ezra Tilaye of Ware House 518, sent over a recipe for Crispy Skin Duck Breast that had us ready to head home early and jump in the kitchen.
Ezra Tilaye is a Virginian turned die-hard Baltimorean with no shame whatsoever.
Time was, Louie’s The Bookstore Café was a Mt. Vernon fixture, known for its coffee, confections, literary works, and artsy atmosphere with live music and exhibits. Although the iconic spot is long gone (it closed while Bill Clinton was still president), to me, that space will always be Louie’s The Bookstore Café. Through the years, it has had several transformations, but none have lived up to Louie’s.
Who can deny a classic dish like Shrimp and Grits? Uhhh...no one ever!
Meet Nino Germano, owner and executive chef at La Scala Ristorante in Little Italy. You might recognize his face from dining at the restaurant and having him personally come check on your table or from being such a long-time staple in the Little Italy community. While many diners know La Scala for superb Italian cuisine and an indoor bocce court, there is much more behind the man and the dining rooms. After spending some time with Chef Nino, it was clear to me that he values many things, but at the top of the list were family, both blood and the La Scala staff, heritage and simple, quality food.
Brew House No. 16 reignites a Mt. Vernon firehouse. The stately red brick building at the corner of Calvert and Read streets pays homage to its former incarnation.