2015 was a good year for me, especially from a culinary point of view. Per usual, I discovered new Baltimore restaurants, but also fell back in love with some old ones. As we saw from the very kind words of Zagat, the Baltimore food scene exploded in 2015, with the city coming in at number […]Read Post ›
Small batch, artisanal, gourmet products have become a huge market segment and a popular purchase at local farmers markets and grocery stores. The opportunity to support local vendors, while consuming fresh, natural, tasty ingredients is a winning combination. Options can be overwhelming, which is why I am simplifying it for you – Scratch products […]Read Post ›
Beach season is right around the corner, which means most people will be attempting to eat healthier and exercise more. Roasting beets is slowly becoming the cool thing to do in many fine dining restaurant. In going with that trend, here is a recipe for a light and fresh roasted beet salad. Ingredients: § 5 […]Read Post ›
Gravlax, often called “Lox”, is a classic preparation for curing salmon in an effort to preserve the taste while maximizing shelf life. Often times, people confuse gravlax and smoked salmon because they look very similar. However, they are prepared differently and each have a distinct taste and texture. Gravlax is cured using a mixture of […]Read Post ›
My latest endeavor was cooking Beef Short Ribs. The short rib is literally just the rib from a cow. They are usually sold individually, as they tend to weigh almost a pound each. The rib naturally has more fat and connective tissue than a steak, and needs to be cooked using the “low and slow” […]Read Post ›
Arctic Char is a freshwater and saltwater fish commonly found in very cold waters. Being part of the salmon and trout family, it shares physical and flavor characteristics of both. Similar to salmon, arctic char also has an orange flesh; however, it is less fishy and a bit sweeter than salmon. I prepared the Arctic […]Read Post ›
When you eat at almost any fine dining or meat restaurant you will see Rack of Lamb on the menu. You will also find at least a $30 price tag next to it as well. In fact, at Wolfgang Puck’s restaurant in The Borgata Hotel (Atlantic City) the rack of lamb is $52. Many restaurants […]Read Post ›
In an effort to eat less red meat, I have started to eat more fish. I have nothing against fish; in fact I enjoy fish more than red meat for the most part. The problem is that, finding good and fresh fish can often be a challenge. Additionally, the fish industry is very deceptive today. […]Read Post ›
Over the last year I have become obsessed with fine steaks. I have done a lot of experimenting with different cuts of steak, different methods of preparation, and different grocery markets for purchasing the steaks. I have purchased steaks from Fresh Market, Wegmans, and Whole Foods. So far, my store of choice for steaks is […]Read Post ›
