Chef's Corner

March into Magdalena with Chef Levy

March into Magdalena with Chef Levy

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 w/ Chick Pea Fries

Scallops w/ Chick Pea Fries

Scallops With Chick Pea Fries, English Peas & Carrot Puree

Lit City Dance Party - Foodie Event

Lit City Dance Party - Foodie Event

Be the first to dance all night long under The Light Tunnel on St. Paul on April 6th from 8-11pm. Taste unlimited food samples from Downtown Baltimore restaurants, enjoy a drink or two at the open bar, dominate the dance floor, or hang out and play glow in the dark life-sized games. Tickets are $40 and are on sale now.

Kid-Friendly Fare at Points South Latin Kitchen

Kid-Friendly Fare at Points South Latin Kitchen

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.

Pepita Romesco

Pepita Romesco

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.

Executive Chef Rey of Points South Latin Kitchen

Executive Chef Rey of Points South Latin Kitchen

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.

45oz Porterhouse Angus Steak Made Easy

45oz Porterhouse Angus Steak Made Easy

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.

The Germano of Germano's Piattini

The Germano of Germano

Germano's Piattini in Little Italy is a Baltimore staple but have you Executive Chef Germano?

Bar Vasquez Dazzling Review

Bar Vasquez Dazzling Review

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's new menu shines under latest chef

B&O American Brasserie

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.

The Original Brisket Sandwich

The Original Brisket Sandwich

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

Featured Chef: Executive Chef, Leland Avellino of Dinosaur Bar-B-Que

Featured Chef: Executive Chef, Leland Avellino of Dinosaur Bar-B-Que

Get to know Chef Leland of Baltimore's Dinosaur Bar-B-Que.

MAKE THIS: Chilled Corn Soup

MAKE THIS: Chilled Corn Soup

Brewer's Art just celebrated 20 years and are sharing a rockstar recipe on the menu.

Meet Andrew Weinzirl of Brewer's Art

Meet Andrew Weinzirl of Brewer

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

Make these Meatballs

Make these meatballs, which are braised in a bright tomato sauce with basil, served over homemade chitarra pasta and topped with Parmesan.

You've met Bryan Voltaggio, right?

You

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.

Introducing Chef Dimitri Moshovitis

Introducing Chef Dimitri Moshovitis

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.

Crazy Feta Hush Puppies

Crazy Feta Hush Puppies

Recreate one of Cava Mezze's popular menu items at home. They are crazy good.

Meet Executive Chef Will Wilt

Meet Executive Chef Will Wilt

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.

Blackened Scallops

Blackened Scallops

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.

Maryland Rockfish

Maryland Rockfish

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.

Cooking With Passion -Chef Jeremy Thatcher

Cooking With Passion -Chef Jeremy Thatcher

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.

Executive Chef Michael Correll

Executive Chef Michael Correll

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.

Strawberry and Roasted Red Pepper Gazpacho

Strawberry and Roasted Red Pepper Gazpacho

This Strawberry and Roasted Red Pepper Gazpacho serves 6-8 but we wont be surprised if you kept it all for yourself.

Crab Cake Po’ Boy

Crab Cake Po’ Boy

This month's featured recipe is four in one courtesy Chef Brigitte Bledsoe of Miss Shirley's.

Meet Chef Brigitte O. Bledsoe

Meet Chef Brigitte O. Bledsoe

Meet Brigette Bledsoe, the creative force behind the menu at Miss Shirley's.

Big win for brunch lovers in Baltimore

Big win for brunch lovers in Baltimore

Home Maid coming to Key Highway in Federal Hill

Bar Review: The Prime Rib

Bar Review: The Prime Rib

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.

Top female chefs in the James Beard competition

Top female chefs in the James Beard competition

Congratulations to Chef Cindy Wolf! Five-Time Finalist for the James Beard Foundation Award for Best Chef Mid-Atlantic.

Big Eye Tuna Crudo

Big Eye Tuna Crudo

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.

Have you met Chef Mario?

Have you met Chef Mario?

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.

Pan Roasted Wall Eye Pike

Pan Roasted Wall Eye Pike

White bean, braised spiced short rib, sugar snap peas ragout and lemon, parsley smoked paprika relish

Donut Cone Anyone?

Donut Cone Anyone?

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.

Three Winter Cocktails from Perez of Ware House 518

Three Winter Cocktails from Perez of Ware House 518

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.

Chewing The Fat With Brigitte Bledsoe of Miss Shirley’s Cafe

Chewing The Fat With Brigitte Bledsoe of Miss Shirley’s Cafe

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.

Alewife, Miss Shirley's to be featured on 'Diners, Drive-ins and Dives'

Alewife, Miss Shirley

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.

Meet Chef Zack Mills of Wit & Wisdom

Meet Chef Zack Mills of Wit & Wisdom

"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 of Ware House 518

Meet Perez of Ware House 518

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.

Crispy Skin Duck Breast

Crispy Skin Duck Breast

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.

Have you met Ezra?

Have you met Ezra?

Ezra Tilaye is a Virginian turned die-hard Baltimorean with no shame whatsoever.

Ware house 518: Baltimore Magzine Review

Ware house 518: Baltimore Magzine Review

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.

Blackened Shrimp and Grits for 2

Blackened Shrimp and Grits for 2

Who can deny a classic dish like Shrimp and Grits? Uhhh...no one ever!

La Scala to Partner with Catholic Charities

La Scala to Partner with Catholic Charities

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.

Review: Brew House No. 16

Review: Brew House No. 16

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.

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