Skip to main content

What's Up Magazine

Eat+Drink+Shop

Last Updated: Apr 12, 2017 02:00PM • Subscribe via RSSATOM


Fresh Look: Leeks & How to Cook Them

We’re kicking-off our new Dining section feature with a vegetable that leans more to the obscure side—Leeks.

How a small Dorchester County farm could be the model of sustainability amidst conglomerate agriculture

Owners Kelly and Paul Jackson, who run Emily’s Produce on Church Creek Road, know a lot about sustainability, going into their seventh generation of farming.

The Taste: Broadneck Grill and Cantina

Zucchini Enchiladas are one of the most popular dishes at the Broadneck Cantinas. Check out the recipe here.

The Taste: Barbara’s on the Bay

We chat with Barbara Esmonde, chef-owner of Barbara’s-on-the-Bay in Betterton, Maryland who shares the recipe of her popular menu item -- Barb’s Scotch Eggs

What’s a No-No Now? Re-Thinking Food Taboos

We’ve found that a little of the “bad” can do a whole lot of good.

The Taste: An Interview with Chef Wagner of Blackwall Hitch Annapolis and the Recipe for his Popular Cioppino Dish

We talk to Executive Chef Mike Wagner to understand how their three restaurants work together and what makes the Annapolis location special. He shares a very popular Cioppino recipe with us

Restaurant Review: Royal Karma Lives Up to Its Name

Welcome to Royal Karma, the newest of three Indian restaurants in Annapolis. When you go, expect to be treated like royalty from the moment you arrive.

Chesapeake Farm-to-Fork: Know Good, Do Good — An Inside Look at Sustainable Farming Practices, Part One

We explore Know Good Farm and sustainable farming practices.

Best of Party 2017

The Ultimate Best of Party: Celebrate What’s Up? Media’s 20th Anniversary and our Best of Winners with a champagne toast, award-winning food, and live entertainment!

The Taste: Pusser’s Caribbean Grille

We got to speak with Co-owner Clyde Culp and Chef Jim Eriksen, who share with us the recipe for the Salmon Tower entree that has been remained on the menu for years by popular demand.