Museum of Industry salutes variety of Maryland foods


October 23, 1994|By Karol V. Menzie

The theme of festivities will be "made in Maryland" at the third annual Bounty on the Bay celebration Nov. 6 at the Baltimore Museum of Industry.

The indoor and outdoor waterfront celebration features made-in-Maryland food items, such as Thrasher's french fries and Tulkoff's horseradish and sauces, and Maryland beers and wines. There will be bluegrass music, and a men's chorus, plus prizes, games and face-painting for children.

The event lasts from 11 a.m. to 5 p.m. at the museum, 1415 Key Highway. Admission is $3.50 for adults, $2.50 for students and seniors; children under 6 are free. For more information, call the public affairs office at (410) 727-4808, Ext. 105.

Diet doughnuts

Good news for the sweet-toothed set: Entenmann's has sent half the fat in its doughnuts into a black hole. The resulting product has 6 grams of fat, 50 percent less than its regular doughnuts, and 25 percent fewer calories. They come in four varieties: old-fashioned, powdered sugar, cinnamon and glazed.

Average retail price for a package of eight is $2.89. The old-fashioned variety has the fewest calories, at 170; glazed has the most at 220.

Saucy little dishes

A little creative thinking can turn even prepared foods into versatile contributors from the pantry. The folks who make Chicken Tonight Simmer Sauces suggest the following different uses for the sauces:

* Top sliced muffins or bagels with a tablespoon of sauce for chicken cacciatore, top with diced ham, chopped onions or green peppers and shredded mozzarella cheese. Place on a cookie sheet and toast under broiler for 3 to 5 minutes.

* Chicken nuggets, celery and carrot spears, mozzarella sticks and nachos can all be used to scoop up the sauce for sweet and sour chicken. Use family favorites for the vegetables; cauliflower, broccoli and tomato wedges work as well.

* Create a baked-potato topping by combining a half-cup of diced cooked chicken and a cup of sauce for creamy chicken with mushrooms in a saucepan and simmering for 10 minutes. Pour over cooked potato and garnish with shredded Parmesan or Cheddar.

Dinner show

Some restaurants make a big deal of patrons' birthdays: There may be cake, and servers may gather round for a chorus of "Happy Birthday." Some folks don't appreciate the fuss, but it would be hard to resent being spontaneously serenaded by one of the world's premier cellists.

That's what happened at Spike and Charlie's, across the street from the Meyerhoff Symphony Hall, earlier this month. Cellist Yo Yo Ma had just completed a concert and was having dinner in the restaurant. "He's really into food and wine," says Charlie Gjerde, a partner in the restaurant (His brother Spike Gjerde is the chef). Mr. Ma's entrance provoked an ovation, and later, when it turned out that one of his group was having a birthday, Mr. Ma turned to his cello and played "Happy Birthday."

"People were clapping and really excited," says Mr. Gjerde. "It was really neat."

Tidbits welcomes food news -- new products, food-related news events, local cookbooks, mail-order finds, openings and closings restaurants and food shops. Send press releases to Tidbits, Attn.: Karol V. Menzie, The Sun, 501 N. Calvert St., Baltimore, Md. 21278.

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