Regulars (The Dish)

Article - The Dish; by Lisa Knoll - 2/21/13

Restaurant Week Returns to Annapolis

Taste your way around town Monday, February 25 through Sunday, March 3

It’s time to hit the gym and pull on the Spanx as Annapolis Restaurant Week begins Monday, February 25. Diners have a week to visit 39 restaurants, enjoy a variety of menus and taste a myriad of flavors. It’s an adventure in the local culinary arts. From the 25th through Sunday, March 3, participating restaurants offer special menus — some just one but most offer multiple options — for a set price. Lunch is $15.95, dinner $32.95. Miss Shirley’s...

Article - The Dish; by Lisa Knoll - 2/7/13

Mardi Gras Means Gumbo

Tuesday, February 12 is Fat Tuesday, better known by its French equivalent Mardi Gras, the gluttonous celebration before the lean days of lent begin on Ash Wednesday. New Orleans has cornered the market on Mardi Gras with parades, revelry and delicious Cajun comfort food. But Chesapeake Country won’t be left out of the party. Andouille & Chicken Gumbo 1 large green bell pepper, seeded and chopped 1 large red onion, chopped 2 stalks celery, chopped...

Article - The Dish; by Lisa Knoll - 1/24/13

Restaurant Weeks Lure Diners out of Hibernation

While Americans bask in the afterglow of a diverted dive off the fiscal cliff, the restaurant business faces its toughest quarter of the year from January through March. It’s always a challenge to lure diners out in the cold winter months. Adding to the disincentives are smaller paychecks thanks the elimination of the two percent payroll tax, post-holiday malaise and three months with only one food-centered holiday (Valentine’s Day, the second-most popular restaurant holiday behind...

Article - The Dish; by Lisa Knoll - 1/17/13

Healthiest Dish Winner

Dave Kidwell, executive chef at Metropolitan Kitchen & Lounge in Annapolis, prepared the winning Healthiest Dish at last week’s Weight of the Nation event. Read the original story at http://bayweekly.com/node/15021. GRILLED ARCTIC CHAR WITH GINGER MUSTARD (Steamed baby bok choy and hen of the woods mushrooms) 3 oz. Arctic char filet 1 Tbs ginger mustard sauce (recipe below) 2 baby bok choy, halved 1 cup hen of the woods mushrooms, aka maitake, cut into...

Article - The Dish; by Lisa Knoll - 1/10/13

Recipe for a Healthier 2013

Resolved to lose weight this year? To eat healthier? Tackle the topic this Friday, January 11, when the Annapolis Community Health Initiative hosts a tasting, movie and discussion on healthful eating at the Pip Moyer Recreation Center in Annapolis. Start the evening by tasting local chefs’ presentations of food that’s good and good for health. You’ll sample and judge dishes by three local chefs. Azure at the Westin chef James Barrett...

Article - The Dish; by Lisa Knoll - 12/20/12

Christmas Breakfast

Christmas, like most holidays, has a lot to do with eating. We have our traditions, family recipes and occasional experiments. For as long as I can remember, my mother’s Christmas morning menu included a delicious egg casserole, sticky buns and fruit salad. The mimosas were reserved for the adults. Now I’m the mother of two, and Christmas morning is at my house (Christmas Eve at my in-laws, Christmas dinner at my parents), where the tradition continues. These are...

Article - The Dish; by Lisa Knoll - 12/6/12

Holiday Delights

Make the Cookie Connection at Skipper’s Pier

Cooking and baking are holiday rituals. We take sweets as gifts and uphold tradition with family recipes as family bonding and tradition. If you fear you’ll come up short this busy season, Skipper’s Pier in Deale offers an alternative. Owner and pastry chef Jessica LeCronier will do the work for you. On Saturday, December 22, she invites you to fill a tin or basket at Skipper’s first annual Cookie Connection. “...

Article - The Dish; by Lisa Knoll - 11/29/12

Run, Run Rudolph

It’s venison season

The deer hunt is on, for firearms at least, until December 8. Bow season follows from the 10th to the 14th. Hope the hunters steer clear of Santa’s sleigh. With its dark, earthy flavor, venison can be used as steak, stew meat, sausage or as a replacement in any protein recipe. It is a lean meat and certainly sustainable. Novices, prepare for a gamey taste. Chad Wells, newly appointed executive chef at The Rockfish in Eastport, is well known for his...

Article - The Dish; by Lisa Knoll - 11/22/12

Calling All Gingerbread Architects

Help build a sweet village for Annapolis

Looking for a creative outlet this holiday season? Or perhaps a great bonding exercise for the family or office? Get your ovens preheated and architectural plans drawn for this year’s Historic Annapolis gingerbread contest. Entries will be on exhibit in local businesses in Historic Annapolis December 6 thru January 1. Register by Monday, November 26, in professional or amateur categories. Pick up a registration form at the Historic Annapolis Museum at 99 Main Street or...

Article - The Dish; by Lisa Knoll - 11/15/12

Make a Run for Thanksgiving Pie

No exertion involved, though you can wear sweats

The clock is ticking down to turkey day, with its frenetic menu planning and shopping to prepare the annual feast. When it comes to dessert, no other meal screams pie! like Thanksgiving. For something unique and fun, try a pie run. Not to be confused with a turkey trot, this run involves no physical exertion (though you can still wear sweatpants, if that’s your thing). South County Café in Deale is hosting its 18th pie run this Thanksgiving. The brainchild of classic...