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Shared commercial kitchens have long been used to create positive economic, environmental, health, and social effects for communities—a mission that Our Time Kitchen hopes to foster in Baltimore.
What happens when you give a group comprising drag queens, vintage furniture enthusiasts, theater kids, and a mixologist free reign over a vacant storefront for six weeks? Find out this weekend at the closing of "Bad Casting and Other Questionable Decisions: Paintings by Alix Tobey Southwick."
Drawing from her experience working in nutrition and her dairy allergy, the intent was to produce a raw vegan chocolate product and to bridge the gap between refined food and holistic foods.
Gathering at the table and pausing to appreciate one another is always the best gift.
If you ask around town for the best restaurant, Blacksauce Kitchen is almost always among the top ten, but the brick-and-mortar shop is only open two days a week—Thursdays and Saturdays.
Over 50 recipes, developed in collaboration with Venezuelan chef Eduardo Egui showcase the Venezuelan staple in all its forms. The traditional corn arepa, neutral in flavor, is a vessel for endless variations.
In just 100 pages, the author, recipe developer, designer, and illustrator have made the case that there is a uniquely American cuisine: the story of migration, colonialism, and what comes after.
Baltimore’s Farmer’s Market Under the JFX - Plus a Summer Gazpacho Recipe
The worker-owned business model was a no-brainer for the founding members, who understand that true democracy in the workplace cannot be achieved without access to ownership.
Brendon Hudson and David Monteagudo’s Allora Offers Simple Roman Cuisine, Arguably the Best Pasta in Town
To forage food in the natural landscape of a forest, or to crystalize salt from the waters of the Chesapeake Bay, is simply a chore, but to serve it on a plate in a restaurant centered around the mission—is narrative art.
Emphasizing Maryland’s culinary traditions, while minimizing the impact of climate change, within the context of the Ivy Hotel
John Shields strives to spread awareness of the farmers, biologists, and environmentalists restoring the Bay and the watershed’s soil, and rebuilding a local food economy through farm-to-table practices at Gertrude's Restaurant
Situated in the former site of Henniger’s Tavern in Upper Fells, Chef Robbie Tutlewski christened Little Donna's after his Yugoslavian grandmother, reportedly short in stature but large in culinary influence
Church seeks to create a space unlike any other, a place of community and gathering much like that of an actual church but without the fear of being shunned or castaway into the murky margins as an outsider.