Wit & Wisdom
Conjuring up a respectable brew for Independence Day in Baltimore could prove cardinal to the ultimate success of many local holiday bashes. Luckily, two exceptionally talented area mixologists lend a helping hand by divulging a few tantalizing drink recipes.
Continue ringing in the new year while you enjoy brunch at one of the following great places. Don’t forget to make your reservations to ensure a table.
Show your visitors a great time over Thanksgiving weekend with this guide of things to do.
Rather than indulging in heavy desserts this summer, look to something lighter from some of Baltimore’s favorite restaurants.
Local mixologists and bar managers don’t put the bubbly away once New Year’s Eve has passed. Check out these five recipes!
With seemingly endless chilly days and nights in the forecast, few things will warm you up like a hot toddy. The drink is usually a mix of liquor, like whiskey, water, and sugar and spices. Served hot, toddies are often cited as a remedy for a cold. Regardless of what does or doesn’t ail you, Baltimore’s best hot toddies make the long winter a little more tolerable.
While letting the kids cook may sound like a disaster in the making, allowing them to prep ingredients is a chance to bring learning into the kitchen. Use measuring spoons to enhance math skills and work on spelling with unique ingredients. If there’s a little mess, cleaning up is a great way to teach responsibility. Baltimore’s chefs understand how important it is to get kids in the kitchen, so they offered up these great cooking ideas just for families.
Preparing Thanksgiving dinner can be overwhelming. Timing the turkey to finish at the same time as the mashed potatoes can seem like an insurmountable feat with the whole family running around the house. Or maybe you love to cook, but the thought of the pile of dishes in the sink makes you more tired than the tryptophan. This Thanksgiving, let the chefs at some of Baltimore’s best restaurants cook for you and leave the dishes — and a nice holiday tip — on the table.
You know to use red wine with steak and white wine with seafood. But if you’ve ordered scallops as an appetizer and the filet as your entreé and only want one bottle, well, that’s where sommeliers come in. You can close your eyes and point to a bottle or leave it to the experts. These five Baltimore sommeliers will teach you the tricks of their trade and ensure that your palate is pleased with each selection.