Advertisement
HomeCollectionsBouillabaisse
IN THE NEWS

Bouillabaisse

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
NEWS
By STEPHEN G. HENDERSON and STEPHEN G. HENDERSON,SPECIAL TO THE SUN | October 19, 2005
Marseille, France-- --Sunsets occur deliciously late at the Provencal seaside. A few weeks ago, after I had relaxed all day by the pool at Sofitel Palm Beach, a swank hotel with an excellent restaurant facing the Mediterranean Sea, the sky was still light when I finally sat down to dinner at 10 p.m. Hardly glancing at the menu, I ordered bouillabaisse, a dish indigenous to this brawny, briny city that combines seafood with onions, fennel, tomatoes, white...
ARTICLES BY DATE
NEWS
By Richard Gorelick, The Baltimore Sun | March 14, 2013
  Annapolitans are loyal, and the city has an impressive list of long-running restaurants. Once a place clicks, it tends to stay. That's not too surprising for a political town. Call it the incumbency effect. In 1986, Jean-Louis Evennou opened the original Cafe Normandie on Main Street in Annapolis. Five years later, he and his wife, Suzanne, moved the restaurant five doors down, where it's been ever since, serving a reasonably priced menu of French cafe classics like escargots, bouef bourguignonne, bouillabaisse and roast duck.
Advertisement
NEWS
By ELIZABETH LARGE | October 17, 2007
Michael DePasquale Jr. has three pugs, and pugs like to eat, so naturally -- he says -- he named his new coal-fired pizzeria in Perry Hall Phat Pug (8841A Bel Air Road). As far as I know, it's the area's first and only pizza cooked in a coal oven, which produces a hotter fire and a crispier crust. People seem to love it. DePasquale, flush with the success of his new venture, says he's going to expand "from here to Miami." He's already started, with plans to open Phat Pugs in Federal Hill on Fort Avenue and Fells Point, either on Thames Street or off Broadway, in the next couple of months.
ENTERTAINMENT
By John Lindner, Special To The Baltimore Sun | May 1, 2011
Parkton's many charms include gentle hills, the Gunpowder River, and the NCR trail. On the other hand, it's not an easy reach for distant diners with only an hour to spare. With light traffic, you might be able to pull off a round trip, with 30 or so minutes to spare for actual lunch. What kind of motivation would you need to risk going overtime? Soup 'R Natural may have your answer. 12:29 The restaurant's name encompasses three passions. First, the chef/owner, Nell Heneghan, considers herself foremost a soupmaker; second, she and her husband, Dan, strive to use sustainable, natural, local ingredients; third, it proclaims a faith evident in easily overlooked Bible verses affixed to the lower edges of the dining room tables.
NEWS
By Richard Gorelick, The Baltimore Sun | March 14, 2013
  Annapolitans are loyal, and the city has an impressive list of long-running restaurants. Once a place clicks, it tends to stay. That's not too surprising for a political town. Call it the incumbency effect. In 1986, Jean-Louis Evennou opened the original Cafe Normandie on Main Street in Annapolis. Five years later, he and his wife, Suzanne, moved the restaurant five doors down, where it's been ever since, serving a reasonably priced menu of French cafe classics like escargots, bouef bourguignonne, bouillabaisse and roast duck.
ENTERTAINMENT
By John Lindner, Special To The Baltimore Sun | May 1, 2011
Parkton's many charms include gentle hills, the Gunpowder River, and the NCR trail. On the other hand, it's not an easy reach for distant diners with only an hour to spare. With light traffic, you might be able to pull off a round trip, with 30 or so minutes to spare for actual lunch. What kind of motivation would you need to risk going overtime? Soup 'R Natural may have your answer. 12:29 The restaurant's name encompasses three passions. First, the chef/owner, Nell Heneghan, considers herself foremost a soupmaker; second, she and her husband, Dan, strive to use sustainable, natural, local ingredients; third, it proclaims a faith evident in easily overlooked Bible verses affixed to the lower edges of the dining room tables.
NEWS
By DAN RODRICKS | November 28, 1997
A Baltimore County purveyor of turkeys was misidentified in Friday's TJI column. R&L Hay and Straw is the correct name of the company. It is located in Reisterstown.A happy gang of men and women - old friends, employees, drinking buddies, kindred spirits and loyal customers - turned out for a little surprise party honoring the legendary Baltimore restaurateur and genuine bohemian, Morris Martick, on the approach of his 75th birthday. Morris did all the cooking; he made mass quantities of bouillabaisse.
FEATURES
By ELIZABETH LARGE | May 10, 1992
Morris Martick is a survivor. He'll tell you so himself. He opened his Restaurant Francais more than 20 years ago when Baltimore didn't have any places that served French food and no one wanted to lend him the money to finance it. He's survived the opening of any number of good restaurants and the closing for a long while of Mulberry Street, where his restaurant is located.The amazing thing is that both Martick and his Restaurant Francais seem to have changed very little since my husband and I went there on our first anniversary, spent what was much too much money for us at the time, and found out the next day that our friends' 16-year-old son had gotten a job in the kitchen and had actually been the one who cooked our veal francais.
SPORTS
By David Folkenflik and David Folkenflik,SUN TELEVISION WRITER | February 15, 2002
NBC couldn't have cooked up a better ratings-grabber if it had brought in Jeff Gillooly to arrange yet another whack-a-mole with an Olympic figure skater. There's been some transcendent camera work this week, particularly with the downhill skiing and speed skating, along with dramatic competition, and lovely vistas on all three of the network's channels, which include CNBC and MSNBC on cable. But the network has clearly recognized that the murky stew of sport, pageant and commerce has been transformed into a glorious bouillabaisse with a single ingredient: scandal on ice. Ratings for the first six days of the Winter Olympics on NBC proper were nearly 20 percent above those registered by CBS during the Nagano games four years ago. More than 150 million Americans have tuned in since the opening ceremonies.
NEWS
By Michael Dresser | November 10, 2004
2004 Hope Estate Hunter Valley Verdelho ($9). This Australian dry white wine, derived from a grape traced back to the island of Madeira and Portugal's Douro region, offers exceptional freshness and surprising complexity for this price. There's a pleasant, penetrating sharpness to the wine, which displays flavors of nuts, orange and lime. Its finish is long and clean. This would be an excellent companion for spicy seafood dishes such as bouillabaisse.
NEWS
By ELIZABETH LARGE | October 17, 2007
Michael DePasquale Jr. has three pugs, and pugs like to eat, so naturally -- he says -- he named his new coal-fired pizzeria in Perry Hall Phat Pug (8841A Bel Air Road). As far as I know, it's the area's first and only pizza cooked in a coal oven, which produces a hotter fire and a crispier crust. People seem to love it. DePasquale, flush with the success of his new venture, says he's going to expand "from here to Miami." He's already started, with plans to open Phat Pugs in Federal Hill on Fort Avenue and Fells Point, either on Thames Street or off Broadway, in the next couple of months.
NEWS
By STEPHEN G. HENDERSON and STEPHEN G. HENDERSON,SPECIAL TO THE SUN | October 19, 2005
Marseille, France-- --Sunsets occur deliciously late at the Provencal seaside. A few weeks ago, after I had relaxed all day by the pool at Sofitel Palm Beach, a swank hotel with an excellent restaurant facing the Mediterranean Sea, the sky was still light when I finally sat down to dinner at 10 p.m. Hardly glancing at the menu, I ordered bouillabaisse, a dish indigenous to this brawny, briny city that combines seafood with onions, fennel, tomatoes, white...
NEWS
By DAN RODRICKS | November 28, 1997
A Baltimore County purveyor of turkeys was misidentified in Friday's TJI column. R&L Hay and Straw is the correct name of the company. It is located in Reisterstown.A happy gang of men and women - old friends, employees, drinking buddies, kindred spirits and loyal customers - turned out for a little surprise party honoring the legendary Baltimore restaurateur and genuine bohemian, Morris Martick, on the approach of his 75th birthday. Morris did all the cooking; he made mass quantities of bouillabaisse.
FEATURES
By ELIZABETH LARGE | May 10, 1992
Morris Martick is a survivor. He'll tell you so himself. He opened his Restaurant Francais more than 20 years ago when Baltimore didn't have any places that served French food and no one wanted to lend him the money to finance it. He's survived the opening of any number of good restaurants and the closing for a long while of Mulberry Street, where his restaurant is located.The amazing thing is that both Martick and his Restaurant Francais seem to have changed very little since my husband and I went there on our first anniversary, spent what was much too much money for us at the time, and found out the next day that our friends' 16-year-old son had gotten a job in the kitchen and had actually been the one who cooked our veal francais.
ENTERTAINMENT
March 19, 2014
From: Cotes de Gascogne, France Price: $13 Serve with: Bouillabaisse, spicy Asian cuisine This artful blend of 75 percent chenin blanc and 25 percent chardonnay combines the fruit of the former and body of the latter in a fresh, dry white wine. It offers refreshing, lively flavors of lime, pear, apple and minerals. An excellent choice as we move into spring and outdoors quaffing. From Robert Kacher Selections. -- Michael Dresser , The Baltimore Sun
FEATURES
March 8, 2000
1-3 days before: 1. Make room in refrigerator and freezer. 2. Go grocery shopping. When home, keep all nonrefrigerated items together, out of the way but easily accessible in the kitchen. 3. Freeze wheat rolls. Day before: 1. Clean kitchen and empty dishwasher. 2. Find necessary spices and remove shaker tops to make measuring easier; place near stove. 3 Put boxes of frozen spinach in bowl and thaw overnight in fridge. 4. If desired, do tomorrow's prep work, specified in items 1-11.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.