Mt. Washington Dye House and Copper Kitchen Open House

The week of the big winter storm in January I was invited by my dear friends at Union 3 Events to join them for an event showcase at the Mt. Washington Mill Dye House. Looking back I'm so thrilled I got out to do something so social before we were stuck with all that snow.

Baltimore is such an incredible city and the hospitality community here is unrivaled. Competing vendors came together to put on an incredible event. Union 3 designed the event and Copper Kitchen catered it. Copper Kitchen is the preferred caterer at the Dye House.

There were locally sourced oysters from Sapidus Farms. They were "happy oysters" and delicious. I feel sorry for people who aren't brave enough to taste oysters. We are so lucky so have so many incredible options in this region. Be brave. Try and oyster.

Our friends at Local Color Flowers were there representing with all locally sourced flowers. This is a really big deal. I recently used Ellen for an event and all of the flowers came from within 70 miles of campus. 

Beautifully styled bars and buffet with rented farm tables.

Bacon and goat cheese gougeres.

LocoFlo

Alexa's gorgeous lounge design. I'm a sucker for a daily chandelier shot and the conversation areas were a nice break for folks who wanted a cozy spot to land at the party.

Copper Kitchen did this fun somewhat naked cake. Listen to this episode of Cherry Bombe radio to learn more about the original naked cake.

The bartenders were all hired from the Baltimore Bar Guild. This is a signature Alexa move. She's hired them for multiple events around the city. The craft cocktail movement is huge and we have some of the best bartenders in the country. I remember being with Alexa at the B&O American Brasserie during one of her tastings for some really fun clients. They chose a few signature cocktails for the party. I like to stay current and ask my event buddies to let me crash their pre-parties. I love that Alexa let's me come take a peek at her incredible event set-ups. Her bars are always outstanding. It's a great event trick. Make the bars fabulous because they will most likely be the place people stay close to the most. Listen to this fantastic new podcast to hear from three of the best bartenders in town in the episode titled Rye Not. Working with Brendan was a treat at Kimpton.

I always love what the team from Crimson & Clover arrange too. They are so creative and many of my brides at the Monaco used them a bunch. 

Finally, the star of the night were these little gems from Copper Kitchen.

Korean BBQ wings with gochujang sauce. Oh my Lord in heaven. They also had bubbling beer cheese with pretzels, and delightful little pulled pork sliders. Casual food executed perfectly. Well done friends, well done.

We say it all the time, but feel so lucky to live in this city! Thank you Baltimore. You are the best. Thank you again my darling Alexa for your hospitality and inspiring designs. 

Baltimore Food Co-op

The Baltimore Food Co-op is just around the corner from us in Hampden. We are thrilled with its progress. We have a neighbor who is on the board and I am happy to be connected to people making a difference in the lives of local farmers. I just read this article this morning I don't want to be sold. I just want, good, wholesome, organic products.

I can now grab gluten free Newman-O's on the way home from work and fresh produce. This cookie is for emergencies only. My nutritionist taught us that if we eat our sweets after lunch we won't crave them as badly. These have a nice Oreo texture but definitely doesn't taste as "fake" as Oreo's. You can taste the chocolate. They are tasty little treats.

The kale and basil looked gorgeous.

Cheryl Wade is the wonderful keeper of the Co-op. She is the most mission minded person and is the best cheerleader for organic and local farms. She is a wealth of knowledge and walked me throughout the new space. Previously named the Mill Center, Cheryl used to sell garden items, flowers, tools as well as organic produce. Now the Co-op is set up as a grocery store.

This mural is under construction on the bulk foods section that is yet to come.

Cheryl showed me this air conditioned little room. The whole space isn't air conditioned and the bulk foods need to be climate controlled so they don't spoil.

Quinoa coming soon!

Now the dry shelves have local and fairly traded coffee and chocolate. There are even brochures boasting of their sustainability.

There are also baskets of fresh produce. When my husband and I joined the co-op we received a great canvas bag to use for our groceries.

Cheryl takes such pride in her job and I've never seen her happier.

After the detox I eliminated milk by 90%. The only milk I drink is from Trickling Springs. E. loves their chocolate milk and they are from grass fed happy cows. You can taste the happiness from these refundable glass bottles. 

Grocery stores have a new meaning to me now, post detox. I read a lot of labels. I'm not looking for calories but what is in the container/package. Eating whole foods has been a great mood enhancer for me and I've never felt better. I'm trying to be gluten free and am finding that to be the toughest elimination from my diet. But it makes a huge difference. I haven't been sick once since I stopped eating wheat. When I eat wheat products I truly get a runny nose and cough. To have healthy options walking distance from our home is a gift from God.

There is a huge selection of dry beans. My nutritionist would be so excited.

The baking section is organized with the Gluten Free items on the top shelves just in case any packages break. That's Cheryl, always thinking.

Cheryl also pulled out this unique and beautiful RED okra and suggests that you slice it, drizzle with olive oil, salt and bake to enjoy.

There are even not so perfect carrots for juicing and roasting. I love multi-colored carrots. I love colorful food.

These bags of basil looked like spinach they were so plentiful. 

Big City Farms is a very cool project using urban farms on underused land. This basil came from a lot near the Hanover Bridge.

The refrigerator section and freezer section are also coming soon. If you have a specific organic or local brand that you are interested in ordering you can send it to Cheryl and she will look into getting it for the Co-op. 

There are lots of processed items but a splurge now and then is okay. Especially when they are made with good ingredients.

Stop in and tell Cheryl I said hello! If anyone is interested in being a guest speaker at the Co-op let me know. There is a great education component of having a co-op and I look forward to the programming coming soon as well. Maybe I'll teach a class on how to blog, cook or garden? 

Thank you Cheryl for you wonderful spirit. You are the real gift and we are lucky to know you!!!

Bluegrass

I went to check out a new restaurant for a work event last week.

Bluegrass is in Federal Hill on the corner of Hanover and Ft. Avenue.

There were regulars at the bar downstairs during lunch and the space had a very cozy charm.

My colleague Jeff and I were decked in our fur hats and a guest at the bar welcomed us as the "Fancy Hat Brigade".

The upstairs space is charming with a private bar.

It is perfect for a group of thirty.

The restaurant is a tavern but the details are as lovely as a private club in Georgetown, less the tablecloths. I noticed Frette Linen napkins and wonderfully heavy Fortessa flatware. The napkin looks like it is folded upside down, but still, fancy pants for a tavern.

They used reclaim barn wood from Iowa downstairs in the dining room.

They went to Second Chance for the fireplace and chandelier.

Chef Patrick Marrow and his business partner Jorbie Clark sat down with us to talk about the restaurant and it's mission.

Their website sums up Bluegrass below:

Chef Patrick Morrow, executive chef, was born and raised in Texas and North Carolina.  His contemporary American dishes are infused with both southern and southwestern flavors. Attention to detail, inventive ingredients and skillful balance of each dish are hallmarks of his menu. Chef Morrow’s focus and attention on local and sustainable produce and meats began during his tenure as Sous Chef at VIN in Towson and then as Executive Chef at Ryleighs. The relationships he forged with Maryland farmers, cheese makers, and fishermen continues to grow with Bluegrass; Gunpowder Bison and Trading, Piedmont Ridge Beef, Firefly Farms Creamery, and Chapel’s Country Creamery are just a few of the local producers that are featured on Chef Morrow’s menu.

Jorbie Clark, Operating Partner, is originally from Australia and a veteran of the Federal Hill restaurant and bar scene.  He is former General Manager of Ryleigh’s Oyster Bar and worked at both MaGerks and Boomerangs.  He has gathered a very successful front of the house team to insure quality service.

I told Patrick that I could live on cured meat and cheese and he graciously sent us this Charcuterie platter. The wood is made from leftover barn wood used on the walls.  Clockwise from the top, Bacon Jam, Venison salami, mustard, duck prosciutto, pickled mustard and Sopressatta. I've had this Sopressatta before from The Wine Source. You read correctly! Bacon Jam. Amazingly smokey and spread on the crunchy bread was divine.

My colleague had the shrimp and grits and said it was delicious.

We ordered a side of Mac n Cheese. It was a huge portion for $5.00 and enough to share and have left overs. There was a lingering heat that was addictive. I'm guessing cayenne pepper.

I ordered the burger. The bun was soft and fresh. The cheese, I'm guessing Gruyere, was perfectly oozy and the ketchup was house made and had a barbecue essence. The fries were thin and perfectly cooked. I was extremely happy with my choice. I brought the other half to E who enjoyed it for dinner. 

It's great to meet new restaurateurs who are passionate about curing meats, meeting farmers and bragging about cheese. I look forward to returning to Bluegrass with Uncle Charlie and hopefully for future work events. Many thanks to Patrick and Jorbie for their time and the great meal.