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By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | January 20, 2007
For those times when my husband and I are anxious to see friends but just can't find the energy to invite them over for dinner, I use plan B. It works like this. I telephone a few people and ask them to come for drinks and appetizers, then suggest that we pick a restaurant to dine in afterward. This format has been a lifesaver for me on many occasions, and in January, when I am still recovering from holiday fatigue, it offers me a stress-free way to entertain. That is exactly what I am going to do this week.
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NEWS
By Kit Waskom Pollard, For The Baltimore Sun | March 21, 2013
The Della Roses are a family that works. The family has been in the restaurant business since 1944, when brothers Tony and Joe Della Rose opened a tavern in East Baltimore. Over time, the business grew and changed, morphing into a cheery pub serving bar-friendly food with an Italian twist. Today, three generations of the family work at Della Rose's Avenue Tavern, which opened on the Avenue at White Marsh in 1998. From the matriarch, now in her 80s and still working in the kitchen, to family members in their 20s and 30s, daily operations are a family affair.
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NEWS
By Carole Kotkin and Carole Kotkin,KNIGHT RIDDER/TRIBUNE | January 19, 2005
Bruschetta is a frugal, homey dish that has found its way onto trendy restaurant menus. But a good bruschetta depends on good ingredients. The bread should be chewy, porous-textured country bread with a crackly crust. The olive oil should be excellent-quality extra-virgin. In addition, the bread slices must be thick enough so they don't dry out completely when toasted or fall apart when rubbed with garlic. Here's the procedure: Cut a loaf of French or Italian country bread into slices about 1/2 -inch thick.
EXPLORE
By Donna Ellis | December 5, 2012
Even those of us who enjoy the intimacy (and challenge) of sit-down-style dinner parties like the more informal holiday gatherings that revolve around appetizers and desserts for larger get-togethers. The host gets to strut a greater variety of interesting edibles than he usually whips up, and the guests get to mingle while enjoying each other's company and what are essentially finger foods. Another virtue of an appetizer and dessert party is that the "menu" can be eclectic, drawing inspiration from world cuisines in offerings that can appeal to virtually any tastes.
FEATURES
By Cathy Thomas and Cathy Thomas,ORANGE COUNTY REGISTER | December 24, 1995
Crostini and bruschetta -- gutsy little Italian appetizers with an endless variety of Mediterranean-style toppings -- are turning up on the menus of trendy Italian restaurants all over.Slivers of toasted bread with sun-ripened tomatoes, garden-fresh basil leaves and fresh mozzarella. A thin layer of goat cheese or soft herb-garlic cheese spread topped with strips of roasted red bell peppers, capers and a drizzle of olive oil. Prosciutto and a shaving of Parmesan.Delicioso.And perfect for home-style holiday entertaining without fuss.
NEWS
By SLOANE BROWN and SLOANE BROWN,SUN REPORTER | October 26, 2005
A new sign has just popped up on Canton's busy Boston Street. Bruschetta has taken over the space previously known as Pascale's Italian Deli & Pork Store. Behind the new name are a couple of more familiar ones. The two owners of this new wine bar and deli are Gino Troia, the chef/owner of Towson's popular Troia's Cafe, and Will Bauer, the owner of Cockeysville's Sapori D'Italia. Downstairs, you'll encounter a large cold case stuffed with an assortment of prepared foods, as well as shelves of Italian grocery items (including at least 20 Italian cheeses)
NEWS
By Betty Rosbottom and Betty Rosbottom,TRIBUNE MEDIA SERVICES | July 27, 2003
Sometimes when entertaining, even my best laid plans have to be changed. That's what happened recently. My husband and I, who are living and working in Europe for part of the summer, had asked three of his college students studying abroad to join us for dinner the following week. But within a day of issuing the invitations, I found myself facing several unexpected deadlines. Galleys for my new cookbook arrived with a note urging me to return them within the week. Next a magazine food editor e-mailed a request for a last-minute story proposal needed ASAP.
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,SUN RESTAURANT CRITIC | February 5, 2006
Bruschetta -- pronounced BrusKETta, all you non-Italian waiters who have corrected me over the years -- has most of the ingredients for success. It's Canton's new wine bar and deli, owned in part by Gino Troia of Towson's Cafe Troia (which provides many of the Italian delicacies). The food is authentic at a time when Baltimoreans are appreciative of authentic ethnic foods. The place is very casual, the wine flows, and the dishes come as small plates for noshing. So what's not to like? Walk in the small storefront that was formerly Pascale's Italian Deli & Pork Store, and you'll find the shelves of Italian groceries and the deli case filled with good things are decor enough.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | September 30, 2004
Folks at the Baltimore City firefighters awards ceremony at the Marriott Waterfront Sunday night, and those at the Ladder 49 premiere at the Senator weren't the only ones to get "up close and personal" with the Disney movie's stars this week. Seems some unsuspecting diners found themselves with thrilling company at a couple of local restaurants Sunday. After the big awards ceremony that night, Ladder 49 actors John Travolta, Robert Patrick, Kevin Chapman and Billy Burke joined some of Baltimore's F.D. brass and their families for dinner in the Fleming's private dining room.
NEWS
By Kit Waskom Pollard, For The Baltimore Sun | March 21, 2013
The Della Roses are a family that works. The family has been in the restaurant business since 1944, when brothers Tony and Joe Della Rose opened a tavern in East Baltimore. Over time, the business grew and changed, morphing into a cheery pub serving bar-friendly food with an Italian twist. Today, three generations of the family work at Della Rose's Avenue Tavern, which opened on the Avenue at White Marsh in 1998. From the matriarch, now in her 80s and still working in the kitchen, to family members in their 20s and 30s, daily operations are a family affair.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | January 20, 2007
For those times when my husband and I are anxious to see friends but just can't find the energy to invite them over for dinner, I use plan B. It works like this. I telephone a few people and ask them to come for drinks and appetizers, then suggest that we pick a restaurant to dine in afterward. This format has been a lifesaver for me on many occasions, and in January, when I am still recovering from holiday fatigue, it offers me a stress-free way to entertain. That is exactly what I am going to do this week.
NEWS
By Julie Rothman and Julie Rothman,[Special to The Sun] | December 27, 2006
Once again, we've selected some of our favorite recipes of the year. With these eight recipes -- culled from hundreds that have been published in these pages in 2006 -- we've tried to strike a balance between the classic and the new. We were impressed with what our local culinary talent had to offer -- from quirky chef Morris Martick, now in his 80s, who continued to turn out spectacular French fare in his West Baltimore restaurant, to everyday readers...
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,SUN RESTAURANT CRITIC | February 5, 2006
Bruschetta -- pronounced BrusKETta, all you non-Italian waiters who have corrected me over the years -- has most of the ingredients for success. It's Canton's new wine bar and deli, owned in part by Gino Troia of Towson's Cafe Troia (which provides many of the Italian delicacies). The food is authentic at a time when Baltimoreans are appreciative of authentic ethnic foods. The place is very casual, the wine flows, and the dishes come as small plates for noshing. So what's not to like? Walk in the small storefront that was formerly Pascale's Italian Deli & Pork Store, and you'll find the shelves of Italian groceries and the deli case filled with good things are decor enough.
NEWS
By SLOANE BROWN and SLOANE BROWN,SUN REPORTER | October 26, 2005
A new sign has just popped up on Canton's busy Boston Street. Bruschetta has taken over the space previously known as Pascale's Italian Deli & Pork Store. Behind the new name are a couple of more familiar ones. The two owners of this new wine bar and deli are Gino Troia, the chef/owner of Towson's popular Troia's Cafe, and Will Bauer, the owner of Cockeysville's Sapori D'Italia. Downstairs, you'll encounter a large cold case stuffed with an assortment of prepared foods, as well as shelves of Italian grocery items (including at least 20 Italian cheeses)
NEWS
By Carole Kotkin and Carole Kotkin,KNIGHT RIDDER/TRIBUNE | January 19, 2005
Bruschetta is a frugal, homey dish that has found its way onto trendy restaurant menus. But a good bruschetta depends on good ingredients. The bread should be chewy, porous-textured country bread with a crackly crust. The olive oil should be excellent-quality extra-virgin. In addition, the bread slices must be thick enough so they don't dry out completely when toasted or fall apart when rubbed with garlic. Here's the procedure: Cut a loaf of French or Italian country bread into slices about 1/2 -inch thick.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | September 30, 2004
Folks at the Baltimore City firefighters awards ceremony at the Marriott Waterfront Sunday night, and those at the Ladder 49 premiere at the Senator weren't the only ones to get "up close and personal" with the Disney movie's stars this week. Seems some unsuspecting diners found themselves with thrilling company at a couple of local restaurants Sunday. After the big awards ceremony that night, Ladder 49 actors John Travolta, Robert Patrick, Kevin Chapman and Billy Burke joined some of Baltimore's F.D. brass and their families for dinner in the Fleming's private dining room.
NEWS
By Julie Rothman and Julie Rothman,[Special to The Sun] | December 27, 2006
Once again, we've selected some of our favorite recipes of the year. With these eight recipes -- culled from hundreds that have been published in these pages in 2006 -- we've tried to strike a balance between the classic and the new. We were impressed with what our local culinary talent had to offer -- from quirky chef Morris Martick, now in his 80s, who continued to turn out spectacular French fare in his West Baltimore restaurant, to everyday readers...
EXPLORE
By Donna Ellis | December 5, 2012
Even those of us who enjoy the intimacy (and challenge) of sit-down-style dinner parties like the more informal holiday gatherings that revolve around appetizers and desserts for larger get-togethers. The host gets to strut a greater variety of interesting edibles than he usually whips up, and the guests get to mingle while enjoying each other's company and what are essentially finger foods. Another virtue of an appetizer and dessert party is that the "menu" can be eclectic, drawing inspiration from world cuisines in offerings that can appeal to virtually any tastes.
NEWS
By Betty Rosbottom and Betty Rosbottom,TRIBUNE MEDIA SERVICES | July 27, 2003
Sometimes when entertaining, even my best laid plans have to be changed. That's what happened recently. My husband and I, who are living and working in Europe for part of the summer, had asked three of his college students studying abroad to join us for dinner the following week. But within a day of issuing the invitations, I found myself facing several unexpected deadlines. Galleys for my new cookbook arrived with a note urging me to return them within the week. Next a magazine food editor e-mailed a request for a last-minute story proposal needed ASAP.
FEATURES
By Cathy Thomas and Cathy Thomas,ORANGE COUNTY REGISTER | December 24, 1995
Crostini and bruschetta -- gutsy little Italian appetizers with an endless variety of Mediterranean-style toppings -- are turning up on the menus of trendy Italian restaurants all over.Slivers of toasted bread with sun-ripened tomatoes, garden-fresh basil leaves and fresh mozzarella. A thin layer of goat cheese or soft herb-garlic cheese spread topped with strips of roasted red bell peppers, capers and a drizzle of olive oil. Prosciutto and a shaving of Parmesan.Delicioso.And perfect for home-style holiday entertaining without fuss.
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