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By Richard Gorelick, The Baltimore Sun | November 16, 2012
I loved Bluegrass when it opened in 2010, but I loved it even more on a recent visit because it seems to have hit its stride. Some of the improvement at Bluegrass has been from the natural mellowing that happens with good materials. Some of it has been more conscious. A new chef has brought new ideas and styles. When Bluegrass opened in 2010, the Southern-inspired menu from Patrick Morrow was filled with rabbit and antelope, bacon jam, pickled okra and deviled eggs.
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ENTERTAINMENT
By Wesley Case and The Baltimore Sun | August 21, 2014
“You can get your hair wet, just stay in the shallow end, please,” said Dave Johnston to his daughter earlier this week from his Boulder, Colo., home. The banjoist and singer of the bluegrass act Yonder Mountain String Band was on dad duty, “trying to squeeze in some pool days before summer is gone.” Johnston, 40, knows tour season - which includes a headlining gig at Rams Head Live on Friday - is approaching. But this is nothing new for him or his bandmates, Adam Aijala (guitar, vocals)
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ENTERTAINMENT
By Richard Gorelick, Special to The Baltimore Sun | May 23, 2010
Bluegrass is off to a great start. I like this place on first, and second, sight. This is the high-expectations South Baltimore restaurant that reunites general manager Jorbie Clark and chef Patrick Morrow, who worked together at Ryleigh's Oyster by Cross Street Market. What struck me most on two visits to Bluegrass was how in sync the front of the house was with the kitchen and how much everyone is on mission. It's clear that the waitstaff is excited by the menu and proud of how well the kitchen is executing it. It's also apparent that the Morrow's kitchen, for now at least, has been given room to create, explore, and to play.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | August 12, 2014
Timothy Dyson is leaving Bluegrass in South Baltimore, where he's been the executive chef for just about two years, to join the team at  Dooby's  in Mount Vernon. Dyson's first official day as executive chef at Dooby's is Tuesday, but he'll be helping with the transition at Bluegrass, he said. Antonio Rice will be taking over from Dyson with Lori Yanke taking over the restaurant's charcuterie program. Dyson, a veteran of Kali's Court and the Peabody Court Hotel, will be launching a new dinner menu at Dooby's on Aug. 21. Dyson's menu will have new sections of Asian-American bar bites, comfort eats and seasonal entrees -- things like chicken curry summer rolls, meatballs banh mi and a vegan-friendly quinoa bibim bowl.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 6, 2012
Bluegrass has posted its Valentine's Day menu. The February menu is up and running, too, at the South Baltimore restaurant. Ray Kumm's Valentine's menu begins with an amuse bouche and canapes before launching into the meal proper. Appetizer choices include tuna tartare, venison carpaccio, wild-boar scrapple and Cherry Glen goat ricotta. Entree options are seared scallops with chorizo, Maine mussels and saffron risotto, red snapper with Russian tea broth, chocolate braised sort ribs with turnip-green porridge and rack of lamb with sauce Robert.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | August 12, 2014
Timothy Dyson is leaving Bluegrass in South Baltimore, where he's been the executive chef for just about two years, to join the team at  Dooby's  in Mount Vernon. Dyson's first official day as executive chef at Dooby's is Tuesday, but he'll be helping with the transition at Bluegrass, he said. Antonio Rice will be taking over from Dyson with Lori Yanke taking over the restaurant's charcuterie program. Dyson, a veteran of Kali's Court and the Peabody Court Hotel, will be launching a new dinner menu at Dooby's on Aug. 21. Dyson's menu will have new sections of Asian-American bar bites, comfort eats and seasonal entrees -- things like chicken curry summer rolls, meatballs banh mi and a vegan-friendly quinoa bibim bowl.
TRAVEL
By [ALLIE SEMENZA] | May 13, 2007
The Gettysburg Bluegrass Festival takes place Thursday-May 20 with more than 40 performances by various musicians, including John Starling and Carolina Star, the Seldom Scene, the Biscuit Burners and the Steep Canyon Rangers. A number of food and craft vendors and activities will be onsite for the whole family. Also offered will be instrument workshops and group jam sessions led by a number of the performers. The festival will be held at Granite Hill Camping Resort, 3340 Fairfield Road in Gettysburg.
ENTERTAINMENT
By Thomas Kintner and Thomas Kintner,HARTFORD COURANT | August 25, 2005
The young trio Nickel Creek has been hailed as the torchbearer for modern bluegrass, even as its members have claimed the band is not looking to be the genre's new face. The Grammy-winning act reinforces its assertion musically with the engaging, disparate Why Should the Fire Die?, which plays fast and loose with stylistic boundaries while showcasing the artistic strength and atypical composure that anchors the probing, eclectic tunes. The group delivers its songs in musical language unencumbered by tradition or commercial restrictions, leaning into rock flavors while packing plenty of melodic atmosphere into the sharp-edged "Best of Luck."
TRAVEL
By Tim Wheeler and Tim Wheeler,The Baltimore Sun | September 13, 2009
17th Annual Berlin Fiddlers Convention Where:: Berlin When: : Sept. 25-27 What: : Like bluegrass? Why not check out the 17th annual Berlin Fiddlers Convention, three days of free live music in the historic Eastern Shore town not far from Ocean City? Musicians from all over the country are expected to compete for $3,400 in cash prizes. The winning band is invited back to perform the following year. This year's opening act is Sarah Beth & Company, a local group judged best bluegrass band at last year's hoedown.
NEWS
By Donna E. Boller and Donna E. Boller,Staff Writer | December 28, 1992
Barbara McCourt was reluctant when the band's bass player wanted to take a break and chose her to take his place."You play bass?" asked Carroll Swam, of Lineboro.Mrs. McCourt, from Eldersburg, demurred."Well, do you hold the bass?" he asked.He handed the instrument to her and sank into one of the few chairs left in the anteroom of Charlie's Barber Shop at 18 Pennsylvania Ave. in Westminster.In the space available at the barber shop, 15 people is a crowd. And it gets crowded when the pickers and grinners gather every Thursday night.
ENTERTAINMENT
By Wesley Case, The Baltimore Sun | April 25, 2014
The term “prodigy” has followed bluegrass singer-songwriter Sierra Hull for more than half her life. How could it not, when Alison Krauss invited her onto the Grand Ole Opry stage at age 11, and the respected Rounder Records released her debut album at 16? If she was under pressure then, Hull was enjoying too many new experiences to notice, she said on the phone last week from her home in Nashville, Tenn. “At that point, you don't really think too much about everything everyone is saying.
ENTERTAINMENT
By Evan Siple and By Evan Siple | April 15, 2014
Coming up on its fourth anniversary, Bluegrass Tavern has quietly been earning top marks as a carefully crafted American cuisine establishment in an area that has seen a wave of revitalization, much to the restaurant's benefit. And with a relatively wide selection of whiskeys and bourbons at the bar's disposal, it should be no surprise that the cocktail program is equally carefully crafted and heavy on the brown stuff. Bartender Jenna Kumm has put together a complex set of libations to fill the list, one in particular serving as a next-level whiskey sour: the Wake and Bake.
ENTERTAINMENT
By Wesley Case, The Baltimore Sun | September 4, 2013
Alan Jackson can't help but wonder: Where did the "real" country music go? "Right now, it seems like it's gone," said Jackson, who headlines Merriweather Post Pavilion on Friday. "It's not that I'm against all that's out there. There's some good music, good songwriting and good artists out there, but there's really no country stuff left. " The 54-year-old singer/songwriter with two Grammy Awards and nearly 60 million albums sold worldwide doesn't hate the slick, pop sound that has become increasingly ingrained in country music.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | November 16, 2012
I loved Bluegrass when it opened in 2010, but I loved it even more on a recent visit because it seems to have hit its stride. Some of the improvement at Bluegrass has been from the natural mellowing that happens with good materials. Some of it has been more conscious. A new chef has brought new ideas and styles. When Bluegrass opened in 2010, the Southern-inspired menu from Patrick Morrow was filled with rabbit and antelope, bacon jam, pickled okra and deviled eggs.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | August 17, 2012
Tim Dyson, a veteran of Kali's Court and the Peabody Court Hotel, is taking over the kitchen at Bluegrass Tavern . Dyson is replacing Ray Kumm, who has been guiding the kitchen at the South Baltimore tavern for two and a half years. Kumm is leaving to take over the kitchen at Brewer's Art. Dyson, a graduate of Le Cordon Bleu Program at the Pennsylvania Culinary Institute in Pittsburgh, most recently worked as a chef consultant for the new Sobo Cafe in Federal Hill with its owner, Anna Leventis.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 31, 2012
The folks down at Bluegrass Tavern in South Baltimore sent over a peek at the new spring menu, set to debut on Thursday. It's actually Spring Menu, Part Deux. The first spring menu showed up on April 18, but you know how fast the seasons change around here. New additions on Ray Kumm's menu include braised Shenandoah lamb cheeks with smoked roman cauliflower with a Farmhouse Ale reduction; honey-roasted local quail with garbanzo beans, Greek yogurt, radish salad and lime vinaigrette and homemade linguini with Sewansecott clams, spring onions, smoked olive oil and peperonata I want it all but especially the linguine.
ENTERTAINMENT
By Stephen Hunter and Stephen Hunter,Film Critic | April 30, 1993
If The Sun contract didn't mandate that all film critics wear blue jeans, polo shirts and athletic shoes, here's how I'd dress: a khaki suit with cuffless pants, a belt with a big silver buckle, a white shirt with pearl snap buttons, a bolo tie with a really neat bull or stallion on the clasp, a huge 10-gallon hat and a slick pair of Tony Llama boots with pointy toes and raked heels.I love that look: white guys in suits, hats and boots, and I don't care if you're a Texas Ranger or a Sun Belt insurance salesman or a goldarn bluegrass banjo picker.
NEWS
By Frederick N. Rasmussen, The Baltimore Sun | September 26, 2011
Edward L. Walls Sr., a retired decorated career Army officer and bluegrass banjoist, died Tuesday of leukemia at Easton Memorial Hospital. The lifelong Centreville resident was 74. Born in Roberts, Queen Anne's County, Mr. Walls was raised in Centreville, where he graduated in 1954 from Centreville High School. He enlisted in the Army in 1955 and rose to the rank of chief warrant officer and served with an engineering unit. He completed two tours of duty in Korea, three tours of duty in Vietnam, and was assigned to the Pentagon for five years.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 12, 2012
Sunday at 8 p.m. on "Hillbilly Handfishin," Bluegrass Tavern operating partner Jorbie Clark and his Aussie pal Aaron Stubbs go noodling with hosts Skipper Bivins and Trent Jackson and try to catch massive catfish with their hands and feet. That's this Sunday at 8 p.m. You can watch the "Hillbilly Handfishin'" episode with Clark at Bluegrass , where, from 5 p.m. to 9 p.m., the South Baltimore restaurant will be featuring $2 domestics, $3 imports and Lynchburg lemonade, $4 drafts and selected wines - and complimentary catfish bites.
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