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By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | July 12, 1998
My husband and I recently drove from our home in Massachusetts to visit good friends in Connecticut. We were invited to a casual summer dinner and to spend the night. Our hosts, talented cooks and inveterate entertainers, served a delicious meal and assembled a fascinating group of guests. After dinner ended at midnight, we helped our friends quickly load the dishwasher and straighten up.Not until the next morning, when we were all making breakfast together, did we see the big pot of water with the corn in it from the evening before.
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By ELIZABETH LARGE | August 12, 2009
I didn't realize how many people love cream of crab soup until my Top 10 on the subject last Tuesday. Please go to my blog at baltimoresun.com/diningatlarge to get many more suggestions of readers' favorite places to get this delicacy. Here's my list in alphabetical order: 1 Carrol's Creek in Annapolis. Rich and lump-filled but not too thick 2 Catonsville Gourmet in Catonsville. Cream of crab and corn chowder 3 Gertrude's in the BMA. With lump crab and "scented with sherry" 4 Grille 700 in the Marriott Waterfront.
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NEWS
By Bill Daley and Bill Daley,CHICAGO TRIBUNE | February 2, 2005
The long, cold nights of winter are made for comforting soups like my mother's corn chowder. She had clipped the recipe out of a woman's magazine some 40 years ago. The recipe epitomizes the convenience-driven attitude of the era: Nearly everything comes out of a can. Yet the chowder tastes home-cooked and makes a wonderfully affordable one-dish meal. While this recipe calls for hot dogs, you can gussy up the chowder by using a commercially available gourmet sausage, either chicken, turkey or duck.
NEWS
By Bill Daley and Bill Daley,CHICAGO TRIBUNE | February 2, 2005
The long, cold nights of winter are made for comforting soups like my mother's corn chowder. She had clipped the recipe out of a woman's magazine some 40 years ago. The recipe epitomizes the convenience-driven attitude of the era: Nearly everything comes out of a can. Yet the chowder tastes home-cooked and makes a wonderfully affordable one-dish meal. While this recipe calls for hot dogs, you can gussy up the chowder by using a commercially available gourmet sausage, either chicken, turkey or duck.
FEATURES
By Bev Bennett and Bev Bennett,Los Angeles Times Syndicate | February 16, 2000
Homemade soup probably isn't on your menu too often. You may think you can't make soup in anything smaller than a vat. And maybe you've heard that you'll have to give up any plans for the weekend if you want to get that soup pot going. Not so. Yes, there are classic soups based on stocks that cook down for hours. And yes, if you're going to make a stock, you probably should be doing it for more than one or two people. But you can make a delicious, robust chowder in 30 minutes or less, and you can prepare just as much as you want.
NEWS
By ELIZABETH LARGE | August 12, 2009
I didn't realize how many people love cream of crab soup until my Top 10 on the subject last Tuesday. Please go to my blog at baltimoresun.com/diningatlarge to get many more suggestions of readers' favorite places to get this delicacy. Here's my list in alphabetical order: 1 Carrol's Creek in Annapolis. Rich and lump-filled but not too thick 2 Catonsville Gourmet in Catonsville. Cream of crab and corn chowder 3 Gertrude's in the BMA. With lump crab and "scented with sherry" 4 Grille 700 in the Marriott Waterfront.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | October 28, 1994
If you're used to Fells Point bar-restaurants that are a bit scruffy but charming (pressed tin ceilings, dark wood, dim mirrors), the Red Star will come as something of a surprise. It's in the gentrified area of the neighborhood, and even after several years looks remarkably new, with lots of glass and brick, blond wood furniture and contemporary art.The Red Star's biggest drawback is that it's been discovered, so even on a weeknight the dining room and the bar next to it are noisy and crowded.
ENTERTAINMENT
By Sarah Breitenbach | July 29, 2004
Corn festival Love corn? Celebrate the vegetable this weekend at the Country Corn Festival in Cape May, N.J. The festival, held at Historic Cold Spring Village, will be home to all things corn Saturday and Sunday. Families are encouraged to visit for corn chowder, corn bread and corn- roasting. The event also will offer crafts, such as cornhusk doll-making and demonstrations, including corn-shelling. Historic Cold Spring Village is a living-history museum that shows what daily life was like in rural South Jersey during the early 19th century.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | February 17, 1999
Myron L. Steckman of Baltimore is ready for some corn bread made with canned whole-kernel corn. Lois Price of Black Butte Ranch, Ore., asked for a recipe for corn chowder with bits of ham in it -- like a dish that is famous in a Michigan restaurant she knows.Tester Laura Reiley chose a corn-bread recipe from Phyllis Bonacci of Duquesne, Pa. For the corn chowder, she picked a recipe sent in by Evelyn Dennett of Rapid City, S.D. It calls for salt pork. Dennett said she believes smoked ham could be substituted for the salt pork, and Reiley agreed.
ENTERTAINMENT
By Lynn Williams and Lynn Williams,Sun Restaurant Critic | June 21, 1991
Something old, something new, something borrowed, something blue.The new Pavilion restaurant at the Walters Art Gallery has taken all of these traditional June elements, added some marvelous food, and created a dining space that you will want to patronize until death do you part.The "something old" is the spacious proportions and classical detailing of the dining room, built into what was once the back garden of the Hackerman House, now the Walters' gallery of Asian art. The "something new" is the clean white airiness of the space, and the touches of Industrial Age design in the metal trim.
ENTERTAINMENT
By Sarah Breitenbach | July 29, 2004
Corn festival Love corn? Celebrate the vegetable this weekend at the Country Corn Festival in Cape May, N.J. The festival, held at Historic Cold Spring Village, will be home to all things corn Saturday and Sunday. Families are encouraged to visit for corn chowder, corn bread and corn- roasting. The event also will offer crafts, such as cornhusk doll-making and demonstrations, including corn-shelling. Historic Cold Spring Village is a living-history museum that shows what daily life was like in rural South Jersey during the early 19th century.
FEATURES
By Bev Bennett and Bev Bennett,Los Angeles Times Syndicate | February 16, 2000
Homemade soup probably isn't on your menu too often. You may think you can't make soup in anything smaller than a vat. And maybe you've heard that you'll have to give up any plans for the weekend if you want to get that soup pot going. Not so. Yes, there are classic soups based on stocks that cook down for hours. And yes, if you're going to make a stock, you probably should be doing it for more than one or two people. But you can make a delicious, robust chowder in 30 minutes or less, and you can prepare just as much as you want.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | February 17, 1999
Myron L. Steckman of Baltimore is ready for some corn bread made with canned whole-kernel corn. Lois Price of Black Butte Ranch, Ore., asked for a recipe for corn chowder with bits of ham in it -- like a dish that is famous in a Michigan restaurant she knows.Tester Laura Reiley chose a corn-bread recipe from Phyllis Bonacci of Duquesne, Pa. For the corn chowder, she picked a recipe sent in by Evelyn Dennett of Rapid City, S.D. It calls for salt pork. Dennett said she believes smoked ham could be substituted for the salt pork, and Reiley agreed.
FEATURES
By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | July 12, 1998
My husband and I recently drove from our home in Massachusetts to visit good friends in Connecticut. We were invited to a casual summer dinner and to spend the night. Our hosts, talented cooks and inveterate entertainers, served a delicious meal and assembled a fascinating group of guests. After dinner ended at midnight, we helped our friends quickly load the dishwasher and straighten up.Not until the next morning, when we were all making breakfast together, did we see the big pot of water with the corn in it from the evening before.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | October 28, 1994
If you're used to Fells Point bar-restaurants that are a bit scruffy but charming (pressed tin ceilings, dark wood, dim mirrors), the Red Star will come as something of a surprise. It's in the gentrified area of the neighborhood, and even after several years looks remarkably new, with lots of glass and brick, blond wood furniture and contemporary art.The Red Star's biggest drawback is that it's been discovered, so even on a weeknight the dining room and the bar next to it are noisy and crowded.
FEATURES
By JANICE BAKER | October 6, 1991
Eating disappointing meals makes me ravenous for good food. The day after dinner at Nickel City Grill, I charred thin, long, fresh eggplants over the gas fire (never mind that it was 90 degrees outside) and made baba ghanouj, which I ate with a sourdough roll (homemade) and a salad of garden lettuce, radicchio, extra virgin olive oil, first-rate vinegar and a strong clove of garlic. My pact with the pleasures of eating renewed, I thought about the night before.Dinner hadn't been cheap: $150 for four of us; $128.
FEATURES
By Mary Maushard | August 8, 1991
The Pavilion at The Walters turned out to be a lovely place to spend one of the summer's few rainy afternoons. We could not only hear the rain on the roof, but we could also see it.The gray light from the rainy skies filtered through the glass portion of the roof, lending an earthy warmth to the restaurant. The tapping of the rain on the windows above blended with the sleek swish of the water pouring from the huge fountain that is the restaurant's focal point. It made for a soothing lunch.
FEATURES
By JANICE BAKER | October 6, 1991
Eating disappointing meals makes me ravenous for good food. The day after dinner at Nickel City Grill, I charred thin, long, fresh eggplants over the gas fire (never mind that it was 90 degrees outside) and made baba ghanouj, which I ate with a sourdough roll (homemade) and a salad of garden lettuce, radicchio, extra virgin olive oil, first-rate vinegar and a strong clove of garlic. My pact with the pleasures of eating renewed, I thought about the night before.Dinner hadn't been cheap: $150 for four of us; $128.
FEATURES
By Janice Baker | September 1, 1991
Because the word "pavilion" is related to the French word "papillon," for "butterfly," it is in the nature of pavilions to be, like butterflies' wings, light, open and airy. Knights' tents were pavilions. Nowadays, the name gets used for summerhouses, or subsidiary structures like the Pavilion at the Walters, which occupies the back garden area of the Hackerman House at the Walters Art Gallery.Entrance to the Pavilion is either through the gallery or -- for those in a mood to eat but not to look at objects -- through a door on Charles Street.
FEATURES
By Mary Maushard | August 8, 1991
The Pavilion at The Walters turned out to be a lovely place to spend one of the summer's few rainy afternoons. We could not only hear the rain on the roof, but we could also see it.The gray light from the rainy skies filtered through the glass portion of the roof, lending an earthy warmth to the restaurant. The tapping of the rain on the windows above blended with the sleek swish of the water pouring from the huge fountain that is the restaurant's focal point. It made for a soothing lunch.
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