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Celebrating sweet, sour


It began as an "end-of-the-garden" gathering more than 20 years ago and has evolved into a three-day celebration of the agricultural heritage of Lancaster County, Pa. The Seven Sweets & Seven Sours festival takes place at the Kitchen Kettle Village and features relishes, chutneys and preserves to sample, as well as competitions, crafts demonstrations, a winter quilting bee, folk music and food-making demonstrations. The event takes place from 9 a.m. to 5:30 p.m. Sept. 14, from 9 a.m. to 8 p.m. Sept. 15 and from 9 a.m. to 6 p.m. Sept. 16. Here's a recipe using one of the Kitchen Kettle relishes. (For a free color catalog, call (800) 717-6198.)

Black Bean Salad Supreme

Serves 6 to 8

2 cups dried black beans, cooked according to package directions

1 quart prepared corn relish

1 red pepper, diced

1/2 cup olive oil

1/2 cup balsamic vinegar

1/2 cup lemon juice

2 tablespoons dried cilantro

Mix all ingredients thoroughly and allow to marinate in refrigerator over night.

Greek festival

Traditional Greek foods and pastries will be on hand at the 24th Annual Greek Festival and Agora at the Cathedral of the Annunciation Sept. 15-17. There will also be cathedral tours and exhibits, as well as crafts, books and jewelry to buy. The cathedral is at 24 W. Preston St. Festival hours are 11 a.m. to 9 p.m. Friday and Saturday, and noon to 6 p.m. on Sunday. Admission is free. The Taverna nightclub will be open from 8 p.m. to 1 a.m. Friday and Saturday nights (with a small admission charge). For more information, call (410) 727-1831.

Chef makes the finals

Keep your fingers crossed for Baltimore chef Barry Fleischmann, co-owner of Innovative Gourmet of Owings Mills: He's one of three finalists in the Evian/American Institute of Wine & Food/Le Cordon Bleu culinary scholarship contest. On the basis of a written culinary exam, Mr. Fleischmann was selected as one of 10 applicants from among 500, then was chosen one of six semi-finalists who competed in a culinary competition in San Francisco in July. The next hurdle is the finals competition in Boston Sept. 16. The other two finalists, both women, are from California. Top prize is 10 weeks at Le Cordon Bleu culinary academy in Paris, all expenses paid. That would be, Mr. Fleischmann says, "a lifetime experience."

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