Did a little foodie soul searching last night when trying to figure out what to make for dinner. Looked in the fridge and saw a pound of ground turkey, some half used veggies, and several tortillas (there was lots more, but these items stood out). I was half-way to making tacos or burritos. Just needed a little flavor to bring the meal home. Didn't have any cilantro on hand, but I do have a cupboard full of spices. Here's a makeshift recipe for taco seasoning; a worthy substitute for the Old El Paso powder pack you find in the ethnic aisle. Just add this mix to your browned meat with about a 1/2 cup water and you'll be good to go. Altogether, it makes a great filling for tacos/burritos/enchiladas.
Sunday's edition of the Washington Post Magazine included this review of Easton's Bartlett Pear Inn by noted food critic Tom Sietsema. The review was quite favorable, giving a 2-star nod of approval to 30-year-old Chef Jordon Lloyd. What's Up? readers may recall that Lloyd was one of our People to Watch 2010, appearing in our January issue (scroll down for Lloyd's profile).
Chef Paul Shiley, most recently of Clearview at Horn’s Point in Cambridge, has taken over executive chef duties at the Hunter’s Tavern at the Tidewater Inn.Prior to being executive chef at Clearview, Shiley held the same post at Kent Island’s The Narrows Restaurant. “I’m going to keep doing what I’ve been doing for 20 years: cook locally sourced and inspired Chesapeake fare.” Shiley said. Hunter’s Tavern opened in November, just in time for the Waterfowl Festival. It’s a low key, well-executed take on a rustic lodge, incorporating artifacts found in the hotel’s attic from when the space was a place for hunters to get warm food before and after going out for the day. When it opened, General Manager Thad Hoy said they modeled it after photos of the space depicting outdoorsmen eating breakfast with their hunting dogs.
Yesterday evening, the Baltimore Sun's dining blog mentioned a statement in a press release from Chef Mark Knipp of the Peacock Restaurant at Easton's Inn at 202 Dover that read:
'For the past few months, Chef Knipp has been creating menus that express his approach toward food which is based on the fact that 'since living things have given their lives to us without a choice, the essence of those lives must be respected and presented with grace.'
Local foodies who've frequented notable D.C.-area restaurants such as Jaleo, Cafe Atlantico, or the esteemed minibar are probably familiar with the name Jose Andres. The 40-year-old Spanish born/raised/trained chef came to Washington, D.C. some twenty years ago (settling in Bethesda) and set the restaurant industry on fire with the small plates "tapas" concept.
On Sunday evening, he was featured in this 60 Minutes segment with Anderson Cooper, which explored Chef Andres' latest culinary pursuit; molecular gastronomy. It was pretty wild stuff (a mojito bite?!?!) Check the vids out and let us know if you've come across similar menu items and techniques on your dinners out. We'd love to know who is attempting this type of cooking locally.
Looking to stimulate its county's dining scene during the famously slow month of March, the Talbot County Office of Tourism this year launched its first ever Restaurant Week from March 21-28. The county-wide promotion, fashioned after similar events in larger markets, was considered such a success that the office of tourism is considering holding a second restaurant week this fall.
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Met with Mike Selinger owner of the Old Stein Inn yesterday and he was busy getting the outdoor biergarten in shape for this weekend's opening celebration. Yes, Mike was getting his hands dirty; always nice to see the owner's working as hard as his employees. Kudos Mike!
Jorge Alvarez, former executive chef at The Inn at 202 Dover in Easton, has been hired as the new general manager at Bay Hundred Restaurant on Tilghman Island by the restaurant's new ownership group.
Hoping to re-open Bay Hundred around May 21, Alvarez said he plans to finish hiring his kitchen staff by the end of next week and begin training the week after that.
Now here's a fitting news item with which to introduce our new food and dining blog:
Owners of popular Baltimore brew pub The Brewer's Art have announced plans to distribute Resurrection, their silky smooth, deceptively powerful, oppressively addicting, and altogether awesome abbie-style ale in 12-oz cans as early as Memorial Day weekend.
Resurrection, referred to affectionaly by its converted masses as simply "Res," is currently available only in 750-milliliter glass bottles at select retail liquor stores. Prior to the fall of 2008, it was available only on tap.