Zack Mills, the executive chef of Wit & Wisdom at the Four Seasons Hotel Baltimore, says his parents often come into the restaurant for date nights.
And when his mom orders his popular Maryland crab soup, he gets a little nervous. After all, it’s based on her recipe.
“It was something that my mother did when I was growing up, so I’ve slightly adapted the recipe and we decided to kind of tweak it to make it more restaurant style,” Mills said. “The roots of it are still kind of the soup that I grew up with.”
Mills is from Davidsonville, near Annapolis, and says food and cooking were a big part of his upbringing. After graduating...