Eddie's opens new store
Baltimore-area food shoppers have long known that a reliable source of unusual ingredients and specialty meats is Eddie's of Roland Park, the family-owned, service-oriented, small supermarket where you can pick up all the ingredients for a pasta primavera, order a boned, butterflied breast of turkey, pick up some radicchio for salad and still get paper towels, soap and dog food.
Now there's a second Eddie's, at 6213 N. Charles St. in Woodbrook. The new store, which opened Tuesday, is sleek and state-of-the-art, where the "old" Eddie's is cozy and eccentric. "The other store just kept on expanding," said Nancy Cohen Schaffer, Eddie's chief executive.
Among things Ms. Schaffer wanted: A full-size seafood department, a larger cheese department, a wide array of specialty chocolates and coffee (including a house blend) and a full-service gift-basket department. Among the "wonderful employees" Ms. Schaffer said will be staffing the new store is manager Steve Kuehn, who'll be familiar to shoppers from the old store.
A stroll through the 17,000-square-foot facility revealed: a half-dozen kinds of melons; sweet peppers in four colors; Japanese and regular eggplant; purple potatoes; desserts from Renaissance Pastry, including a banana mousse pie with white chocolate and walnut crust; focaccia (Italian flat bread) and sourdough breads; 11 different kinds of honey; Cowboy Caviar vegetable pate and Sushi Chef wasabi; and more than two dozen kinds of frozen pizza.
The new store is open from 8 a.m. to 8 p.m. Monday through Saturday and from 9 a.m. to 5 p.m. on Sunday. And, unlike the other Eddie's, this one has its own parking lot.
A much anticipated event among wine aficionados is the annual Fine Wine Auction and Weekend Fundraiser sponsored by the Maryland Affiliate of the American Heart Association, Baltimore region. All proceeds support programs of the American Heart Association.
This year's events, at the Omni Inner Harbor Hotel, begin Friday with light fare and a wide variety of wines to sample, from 6:30 p.m. to 8:30 p.m. Cost is $40 per person or $70 a couple (valet parking included). Saturday at 6:30 p.m. is the black tie seven-course dinner prepared by Omni executive chef Tim Barger. Cost is $125 per person (valet parking included). Sunday at 10:30 a.m., wine authority Robert M. Parker Jr. will lead a tasting of 10 of his "highly recommended" 1990 Bordeaux wines. Cost is $50 per person (anyone making a donation to the auction will receive one free ticket to this event). Then, from noon until 4 p.m., more than 200 lots of wine will be auctioned. The auction is free.
There will also be a raffle for a trip for two to California's Napa Valley wine country. Raffle tickets (limited to 500) are $25 each. The honorary chairman for this year's events is Charles P. "Buzz" McCormick, chairman and CEO of McCormick & Co. of Hunt Valley.
There is a catalog of auction lots available. For tickets to any event or to obtain a free advance copy of the catalog, call Susie Dance at (410) 661-8000.
A bottle for the bay
A Maryland blue heron adorns the label of Guenoc Winery's special 1991 Treasure the Chesapeake chardonnay, for good reason: For every purchase, Guenoc will donate $1 to the Chesapeake Bay Trust, a non-profit group that aids Chesapeake Bay cleanup efforts. The wine, the label and the donation represent an unusual gathering of talents, both local and imported.
It all began when the Omni Inner Harbor Hotel began the annual selection process for its featured "Winery of the Year." Among candidates was Guenoc, of Middletown, Calif., owned by Orville Magoon, who is a coastal engineer as well as a winemaker. Mr. Magoon suggested a special-label wine, with proceeds going to benefit a group that is concerned for local coastal areas. The hotel contacted the Chesapeake Bay Trust, and a partnership was born. (And Guenoc was also chosen as the Omni's featured winery.)
Local artist Thomas L. Burden, of the advertising agency Trahan Burden & Charles, which has done work for the trust, submitted a painting for possible label use. "It was an easy decision," said Stephen Henderson, director of food and beverage service at the hotel and one of those coordinating the winery of the year and special-label wine projects.
Mr. Burden says, "I've grown up near, by, on and always involved with the Chesapeake Bay, and I've always enjoyed the wildlife around it. When I had a chance to do a painting that would not only deal with the wildlife but also earn some money for a good cause, I jumped on it." He chose the heron, he said, because "They're really doing well on the bay. . . . It's nice to know you can go out and see eagles flying on the northern bay, and see herons everywhere."
Back-to-school time is often back-to-baking time as well, when cooler days mean more heat is welcome in the kitchen and lunch bags are waiting to be packed with homemade goodies. Fall, winter and spring are full of occasions that bring out the baker latent in even the most desultory of cooks. But what to bake? Nestle Toll House answers, in a brochure called "A Year of Baking." It suggests butterscotch sticky buns for "Back to School," and pumpkin spiced and iced cookies for "Harvest Moon." There are Star of David chocolate cookies for Hanukkah and chocolate eggnog truffles for Christmas. In all, there are 18 recipes, each with tips and color pictures in the brochure. To obtain a copy, send a $1 check or money order (no cash) for shipping and handling to: A Year of Baking Recipe Offer, P.O. Box A 7437, Young America, Minn. 55573-7437.
Here's another special occasion recipe from Nestle Toll House, commemorating Christopher Columbus' discovery of the cocoa bean.
) Milk chocolate snack cake
Serves nine to 12.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup water
2 cups (one 11 1/2 -ounce package) milk chocolate morsels, divided use
1 cup chopped walnuts
Heat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda and salt. In mixer bowl, cream butter, brown sugar and vanilla. Beat in eggs. Gradually beat in dry ingredients alternately with water. Stir in 1 cup morsels and nuts. Pour into greased 9-by-9-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle remaining morsels over warm cake; let stand for 5 minutes until shiny and soft. Spread evenly over cake. Cool completely before serving.