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The Baltimore SunChef Cindy Wolf has the recipe that helped create several of Baltimore's top restaurants and she's willing to share it. Wolf will speak April 23 at Notre Dame of Maryland University, a talk that's open to the public. They're calling it: "Cindy Wolf:...
Unlike those of us who merely sip wine and try to appreciate it, Paul Lukacs has channeled his passion for the drink into a second career, one in which he's increasingly recognized as one of this country's most authoritative voices on the topic. Lukacs'...
Tribune ReporterWhen James Beard Award-winning authors Matt and Ted Lee talk about their hometown of Charleston, S.C., there's an unmistakable air of reverence in their voices. "It's hard to separate the passion (for the food) from having grown up there, having grown...
The James Beard Foundation announced the list of restaurant and chef semifinalists for the 2013 James Beard Foundation Awards. Cindy Wolf of Charleston and Spike Gjerde of Woodberry Kitchen are among the 20 semifinalists for Best Chef Mid Atlantic, one of...
The Baltimore SunIt took an hour to read all of the Beard Foundation nomimations. When it was over, there were no nominations for Baltimore area chefs restaurants. Sam Caglione of Dogfish Head Craft Brewery was nominated for Outstanding Wine, Beer or Spirits...
Starting this Wednesday, Charleston will offer a supper-for-two menu in the bar. Think of it as a way to soak up some of Charleston's atmosphere, and Cindy Wolf's cooking, without committing to the full tasting menu experience. The menu, which will...
The Baltimore SunRumors swirled yesterday that a certain debonair, James Bond type was about town. And it's true: Daniel Craig was hanging out in Baltimore. Chef Cindy Wolf confirmed this morning that Craig dined at Charleston last night. "I love that I can say this --...
The accusations are swirling through the wine world faster than cabernet in a crystal goblet. A London wine blogger alleges that a Spanish contact for the esteemed Maryland-based publication The Wine Advocate asked wineries for money in exchange for a...
Foreman Wolf wants Johnny's to be an everyday destination for the folks of Roland Park, a place they can show up at, on a whim, for breakfast, lunch or dinner. And they have been. Johnny's is the fifth restaurant from Baltimore restaurateurs Tony Foreman...
Tags: Coffee, Appetizers, Salads, Roland Park, Recipes
A new year is synonymous with new beginnings, especially in the dining industry. Restaurants change up their menus, business models evolve, and chefs rejuvenate their cooking styles to service an ever-growing number of "foodies" with increasingly...
Tags: Rick Bayless, Vegetarian Diet, Salads, John Anderson , Recipes
Savor & Swirl: Roasted pork tenderloin with braised red cabbage, poppy seed spaetzle and JK Scrumpy apple sauceVictoria Gastro Pub Executive Chef Joe Krywucki reflects: Seasonal cooking is always best, especially when you have access to high quality ingredients. We use an all-natural Duroc pork, which has a superior flavor and tenderness, and local Baugher’s...
Tags: Salt, Red Cabbage, Butter, Onions, Apples
Apr 16, 2013 |Story| Baltimore Sun
Apr 16, 2013 |Story| Baltimore Sun
Apr 1, 2013 |Story| Baltimore Sun
Mar 22, 2013 |Story| Chicago Tribune
Feb 19, 2013 |Story| Baltimore Sun
Mar 19, 2012 |Story| Baltimore Sun
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Nov 28, 2012 |Story| Baltimore Sun
Dec 7, 2011 |Story| Baltimore Sun
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Jan 3, 2013 |Story| Chicago Tribune
Nov 15, 2012 |Story| Baltimore Sun
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