All the grill's a stage for local sauce
Larry Schmidt's grandfather created the distinctive marinade more than 40 years ago, and it became a family staple. Now Mr. Schmidt, of Baltimore, is marketing the tangy, beer-and vinegar-based sauce called Lawrence's 1st Stage, which he says works on "anything you cook on the grill, and also in Bloody Marys."
It's available at Graul's and the Wine Merchant, among other places.
Eddie's of Roland Park is getting a make-over: new flooring, new lighting, new food cases and lots more space for the Gourmet-to-Go section. There'll be a new facade, new signs and color accents of teal green and burgundy; work should be completed by Thanksgiving.
"It's absolutely an old-fashioned look, warm and welcoming" for the 42-year-old store at 5113 Roland Ave., said Nancy Cohen Kaplow, president.
Light and reverent
While they agree that holidays are times to uphold tradition, Louise Fiszer and Jeannette Ferrary, authors of "Jewish Holiday Feasts" (Chronicle Books, $9.95), don't see why customary foods can't be presented "in a light style with fresh, flavorful ingredients tailored to today's health-conscious needs."
Among the 45 recipes for old and new delights: Toasted bagels with eggplant spread and spiced pear and almond cake for Yom Kippur.