Connie Johnson, who works in the kitchen of the University of Maryland Medical Center’s Mid-Town campus, was recently selected from a pool of nearly 200 applicants to cook at various NFL events for VIPs during the Super Bowl.
Coelum, an innovative Canton bistro helmed by chef Corey Laub and sommelier Ryan Thacker, has closed indefinitely. In a Facebook post announcing the closure, they attributed it to “unforeseen infrastructure issues.”
Viewers of Martin Scorsese’s “The Irishman” may have noticed a brief Baltimore cameo. Ahead of the 1961 Bay of Pigs invasion, the film’s protagonist Frank Sheeran, played by Robert De Niro, is sent to drive a rig to Florida, with a pit stop at a concrete plant in Charm City.
The 15-minute show will ring in 2020 from a barge in the water. The event is held by Baltimore Office of Promotion & The Arts; fireworks are set to music and choreographed by Pennsylvania’s Pyrotecnico.
From the elegant decor and elevated prices, Limoncello looks like a winner. But the inconsistency from dish to dish makes it hard to recommend this restaurant for something more than dessert or a quick bite.
This weekend, C.K. performs at Magooby’s Joke House in Timonium. To some, the event speaks to larger issues about how to move forward culturally following the landmark changes — and career downfalls — of the #MeToo movement.
Cara Ehrlich realized something was wrong when her mother forgot how to make a six-ingredient pound cake she’d been baking for years. Now Ehrlich uses the pound cake as her calling card when visiting legislators to raise awareness for the Alzheimer’s Association and lobby for support for new laws that support people living with the disease.
Baltimore’s Christmas Village is in full swing, bringing Teutonic Christmas cheer to the Inner Harbor now through Dec. 24. In addition to holiday crafts and gifts, the market boasts an impressive selection of European food and drink on par with any Christkindlmarkt from Austria to Zurich.
The setting of True Chesapeake Oyster Co., in a restored 19th century flour mill along the Jones Falls, is sumptuous and relaxing. And the dishes that emerge from the kitchen of executive chef Zack Mills are bold, flavorful and fun.
Some of us are natural cooks. Then there are those of us who manage to burn pre-cut Pillsbury rolls, who struggle to make Easy Mac, for whom Minute Rice takes hours. And yet, come Thanksgiving, we’re all expected to bring something to the table.
Need more evidence that Baltimore’s dining scene is heating up? A bistro in Station North was this week named the 18th best restaurant in America by Esquire magazine, while a beverage director at a newly opened oyster house was named the top in the U.S.