Bluegrass

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.

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.

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.

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.

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.

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."

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.

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.

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.

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.

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.

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.

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.

Pamplemousse: "grapefruit" in French; or, the name of a sunny winter fruit cocktail at Bluegrass Tavern in Federal Hill. Kelli Kulnich, bar manager at Bluegrass, admits, "Grapefruit's always remind me of my grandmother ... you know, the big box of citrus?" In fact, I also recall my grandmother's own advice: eat one every morning for breakfast and you'll never get sick. I'm pretty sure the same is true here, except this grapefruit comes with a side of vodka AND Scotch. Healthy?

With the weather leapfrogging fall's cheerful chill to winter's blustery bite, the warmest person at the Howard County Conservancy's fall festival Saturday was iron man Allen Dyer. The light from a brilliant fire illuminated the Ellicott City blacksmith, who pumped a huge bellows that fed the dancing flames. Then he spun a thin metal bar in his hands as he heated it until it glowed red. A rapt audience watched Dyer as he transformed the iron into a curved workshop tool, hammering, heating and hammering again until, satisfied, he dipped it into a bucket of water.

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.

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.

Elizabeth B. Entwisle has played some tough gigs before, but no one has suggested until now that it might be a conflict of interest for her to sing in her husband's band and get paid for it.The County Council will decide tonight in a special legislative session whether to give Ms. Entwisle, a county attorney, a waiver to do just that.The Recreation and Parks Department wants the Satyr Hill band, led by Ms. Entwisle's husband Jude Restivo, to be the lead act Sunday afternoon at its Wine in the Woods festival.

Fall menus are arriving. Bluegrass Tavern executive chef Ray Kumm rolled out his fall menu on Sept. 9. Debuting at Bluegrass -- elk tartare, with violet mustard dressing, marinated corn and fried quail egg. Foie gras is back, with crispy pork belly, nectarines and cherry bourbon pudding. Cockles are on the light fare menu, steamed with four kinds of onions. Rabbit is on the menu, and butter poached sturgeon, but what caught my eye was this entree. Pan seared red drum -- tasso ham tortelli, cockles, chayote, tomato broth.