In between restaurants, a new marketEver have...


In between restaurants, a new market

Ever have dinner at a restaurant and think, "Hah, if I had access to olive oil like this, I could create a vinaigrette like this"? Or have some heavenly bread with dinner and wish you could take home a loaf? Well, if the restaurant is Linwood's or Due, you can get your wish.

Woody's Market, in a niche between the two restaurants, carries herb-infused olive oils, breads, biscotti, coffee drinks, fruit drinks and bottled waters, wine, brownies, imported Italian pastas, plus a number of fat-free and low-fat snacks and pastries.

"People have eaten bread in the restaurant and bought a loaf to take home," says Linwood Dame, chef and proprietor. "Or they've had dinner and stop on the way out to buy something for lunch the next day."

Woody's also sells sandwiches and such take-out items as calzone, pizza, French lentil salad, mixed seafood with rice and black beans, and traditional deli fare. And any item on the menu at Linwood's or Due can be ordered to go. Not a morning person, are you? If the world still compels you to get up with the chickadees, you might consider making a new drink from Gatorade your morning elixir. It's called SunBolt Energy Drink, and it's a mixture of the vitamin C from one whole orange, fructose, glucose and maltodextrin -- plus caffeine. Gatorade says the new drink addresses the "energy crisis" many people experience in the morning.

The new drink is being launched in the Northeast, with Baltimore, Washington, Philadelphia and New York getting first sips. SunBolt comes in four flavors: orange citrus, orange citrus caffeine free, grapefruit orange and berry blend. Look for it in convenience stores and food-service outlets later this summer.

Donna's to open this fall in BMA cafe

It's official: Donna's restaurant will be opening this fall in the Baltimore Museum of Art, in the space occupied by the Museum Cafe.

Donna Crivello and partner Alan Hirsch plan to renovate the space, while still taking advantage of the spectacular view of the Wurtzburger Sculpture Garden.

Ms. Crivello describes the food as "cafe" type: "A combination of what we do in the coffee bars and in the restaurant, but it will have its own menu, with its own identity."

For people who see the world food first

A visit to Parma, Italy, land of prosciutto and Parmesan, a couple who changed careers from environmental technology to baking bread, and the seven mole sauces of Oaxaca, Mexico, are some of the articles in the new foodie magazine Saveur, published bimonthly by Meigher Publications and edited by Dorothy Kalins, the savvy former editor of Metropolitan Home.

Saveur -- "savor" in French -- is for people "who see the world food first," Ms. Kalins says.

Baltimorean Lorraine Denmark, of the now-closed Lorraine's, appears in an article on the Pizza Expo in Las Vegas, making dessert pizza. There are gorgeous photographs, recipes, plus maps, guides, sources, tips and news from the food world.

There's a nice mix of short articles and long, serious pieces -- and at $5 a copy, it's one magazine you'll want to hang on to until you've read it all.

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