A collection of news and information related to Charleston published by this site and its partners.
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After seven years running his own kitchen at Salt, his Upper Fells Point restaurant that put duck-fat fries, Wagyu sliders and changing menus on Baltimore's food map, Jason Ambrose is stepping aside. Ambrose is turning over Salt's day-to-day kitchen...
The Baltimore SunChef Cindy Wolf has the recipe that helped create several of Baltimore's top restaurants and she's willing to share it. Wolf will speak April 23 at Notre Dame of Maryland University, a talk that's open to the public. They're calling it: "Cindy Wolf:...
Tags: Restaurants, Dining and Drinking
Unlike those of us who merely sip wine and try to appreciate it, Paul Lukacs has channeled his passion for the drink into a second career, one in which he's increasingly recognized as one of this country's most authoritative voices on the topic. Lukacs'...
The James Beard Foundation announced the list of restaurant and chef semifinalists for the 2013 James Beard Foundation Awards. Cindy Wolf of Charleston and Spike Gjerde of Woodberry Kitchen are among the 20 semifinalists for Best Chef Mid Atlantic, one of...
Starting this Wednesday, Charleston will offer a supper-for-two menu in the bar. Think of it as a way to soak up some of Charleston's atmosphere, and Cindy Wolf's cooking, without committing to the full tasting menu experience. The menu, which will...
The Baltimore SunRumors swirled yesterday that a certain debonair, James Bond type was about town. And it's true: Daniel Craig was hanging out in Baltimore. Chef Cindy Wolf confirmed this morning that Craig dined at Charleston last night. "I love that I can say this --...
Foreman Wolf wants Johnny's to be an everyday destination for the folks of Roland Park, a place they can show up at, on a whim, for breakfast, lunch or dinner. And they have been. Johnny's is the fifth restaurant from Baltimore restaurateurs Tony Foreman...
Tags: Restaurants, French Toast, Pumpkin, Coffee, Sandwiches
Savor & Swirl: Roasted pork tenderloin with braised red cabbage, poppy seed spaetzle and JK Scrumpy apple sauceVictoria Gastro Pub Executive Chef Joe Krywucki reflects: Seasonal cooking is always best, especially when you have access to high quality ingredients. We use an all-natural Duroc pork, which has a superior flavor and tenderness, and local Baugher’s...
The Baltimore SunThe Maryland Crab and Oyster Celebration continues through Sunday. Look for chefs' specials featuring Maryland crab and oyster at some 20 restaurants. Alewife is dishing up a smoked tomato gazpacho topped with Maryland crab and roasted corn relish;...
What's the scariest thing about Halloween? It's the unofficial opening of the holiday entertaining season. Ina Garten understands. The Food Network star, also known as the Barefoot Contessa, doesn't pretend home entertaining is easy, on any scale. "It'...
The new restaurant in the Roland Park Shopping Center is called Johnny's and will open Tuesday, Oct. 16, serving breakfast, lunch and dinner seven days a week and featuring coffee and whiskey bars, the Foreman Wolf restaurant group has announced. In an...
May 7, 2013 |Story| Baltimore Sun
Apr 16, 2013 |Story| Baltimore Sun
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Oct 31, 2012 |Story| Baltimore Sun
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Oct 16, 2012 |Story| Patuxent Homestead
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