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By Jody K. Vilschick and Jody K. Vilschick,SPECIAL TO THE SUN | January 3, 2002
Of the 101 menu items at Champps Americana, all but six are made from scratch by chefs. "Our pride is our scratch kitchen," says Robert Glen, general manager of Champps Americana, one of the new restaurants that opened recently adjacent to The Mall in Columbia. Champps' menu features American cuisine, and the restaurant offers "upscale casual dining," according to Glen. Appetizers include Crab Bread (French bread layered with spicy crab salad and a blend of cheeses, baked and served with a side of marinara)
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ENTERTAINMENT
April 23, 2014
From: Tuscany, italy Price: $14 Serve with: Grilled chicken, hamburgers This is a delicious, well-priced Italian red that artfully combines the spiciness of 80 percent sangiovse with the backbone of 20 percent cabernet sauvignon. There's plenty of black cherry fruit in this medium-bodied wine with some meaty, earthy mineral notes. It has a bright, lively finish and is ready to drink now. -- Michael Dresser , The Baltimore Sun
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FEATURES
By Michael Dresser | January 5, 1997
Montesierra Moristel Somontano ($8).This medium-bodied Spanish red has the racy zing of a Beaujolais but far different flavors. There are nuances of smoked meat and black currant, but the wine is most notable for its sheer liveliness. Too bad it's not the grilling season, because this would be perfect with grilled chicken or burgers.
ENTERTAINMENT
By John Thomas, For The Baltimore Sun | September 19, 2013
Wings are the classic football appetizer. The usual flavor combination applied to wings is a buttery hot sauce and a salad dressing for dunking the wings. Nothing wrong with that. But if you want to take your tailgate to a new level, give these wings a try. The rich spicy heat from the habanero peppers along with the Jamaican jerk flavors of allspice, green onions, cinnamon, thyme and nutmeg really make these wings stand out. The nice thing about this recipe is that you can do most of the work the day before the game by placing your chicken in the marinade overnight and grilling it when you get to the stadium (or to your backyard grill)
FEATURES
By Michael Dresser | May 24, 2000
1998 Murphy-Goode Barrel Fermented Pinot Blanc, Russian River Valley ($13.50). This well-made dry white wine is an exceptionally food-friendly alternative to chardonnay. Its crisp fruit flavors come through dramatically, with only a little bit of oak influence. It offers nuances of lemon, nuts, peach, melon and minerals. There's a lightness to it, but it's no lightweight. It has all it takes to be matched with salmon, ham or grilled chicken.
ENTERTAINMENT
April 23, 2014
From: Tuscany, italy Price: $14 Serve with: Grilled chicken, hamburgers This is a delicious, well-priced Italian red that artfully combines the spiciness of 80 percent sangiovse with the backbone of 20 percent cabernet sauvignon. There's plenty of black cherry fruit in this medium-bodied wine with some meaty, earthy mineral notes. It has a bright, lively finish and is ready to drink now. -- Michael Dresser , The Baltimore Sun
FEATURES
By Michael Dresser | November 29, 1995
This red table wine blend from the Basignani winery in Baltimore County has been winning a loyal following in this area with its bright, lively, racy flavors. Out of an assortment of trashy red hybrid grapes and a few classier varietals, Bert Basignani has fashioned a mighty convincing knock-off of a good Beaujolais. That's serious alchemy, as well as a bargain. It's perfect with grilled chicken or fish.
FEATURES
By Michael Dresser | November 9, 1997
1996 Saintsbury Garnet Carneros Pinot Noir ($14).This junior member of the Saintsbury pinot noir team has emerged as one of California's most reliable names in pinot noir. Year in and year out -- and 1996 is no different -- it offers lively, bright, black cherry fruit in a medium-light package. It has the Burgundian spirit, though not the exact flavors of fine Burgundy. Try it with grilled chicken or tuna.Pub Date: 11/9/97
NEWS
By Michael Dresser and Michael Dresser,SUN STAFF | August 20, 2003
2001 Argyle Pinot Noir, Willamette Valley ($18). When Oregon pinot noir is on, it's really on -- producing wines of inspiring purity and velvety texture. The moderately priced Argyle is just that. It's medium- to full-bodied, by no means a blockbuster, and there's not a laundry list of flavor components to relate. It's just pure, juicy, supple pinot noir -- and lovers of the great red Burgundy varietal know there's nothing more to say. It's just pure pleasure, and it can be served with anything from salmon to grilled chicken (a potentially great match)
FEATURES
By Michael Dresser | June 20, 2001
1999 Montpellier Vineyards Syrah ($7). This California red wine won't dazzle you with its complexity, but it's off the charts in terms of value. It's chunky, ripe and bright -- without the roughness you often get from reds costing about this much. It offers straightforward black currant, blackberry and plum fruit in a medium-bodied style with a touch of smoked meat and herbs. This wine shows more of the true syrah character than most Australian shirazes (same grape). Serve this with hamburgers, pasta, grilled chicken, steaks or anything that will stand up to a flavorful red.
ENTERTAINMENT
June 18, 2013
Sean Scott wears many hats as the director and head coach of the Baltimore Dragon Boat Club. The 42-year-old construction superintendent witnessed a club of 12 recreational dragon boaters grow to over 70 members since 2008. The participants range from 11-year-olds to members older than 80, and the BDBC also includes a breast cancer survivor team and a corporate team-building program. Scott, who was born in Oregon and now lives in Woodberry, said that Baltimore drew him to dragon boats through the yearly Catholic Charities dragon boat festival.
EXPLORE
By Donna Ellis | September 6, 2012
Sedona, Ariz., is one of Chandler Tschand's favorite places in the world. He's been there dozens of times, so it's no coincidence that he and his wife,  Asha (the official owner), named their year-old Woodstock restaurant Sedona Grill. Nor is it a coincidence that Southwestern fare is the culinary theme here. This cuisine favors a kinder, gentler approach than the spicier Tex-Mex (and Mexican) styles of Arizona's neighbors. It is generally less heated with well-balanced background flavors.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | November 17, 2011
Adam Eagan, managing partner at the Empire Brewing Co. in Syracuse, N.Y., knows a thing or two about good food and beer. It is, after all, what he does for a living. At least four or five times during the football season he packs up his car and makes the 51/2-hour trek from upstate New York to Baltimore, where he lived for 28 years, to join some of his buddies for a "killer" tailgate in Lot H1 at M&T Bank Stadium. He was introduced to this group of foodie fans some years ago by his best friend from high school, Mark Maloney, and was impressed with what they were putting together for food and beverage at their tailgate.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | May 19, 2010
Dyann Shaver from Madras, Ore., was looking for a recipe she has lost for making a nontraditional type of barbecue chicken that used concentrated lemonade in the sauce. She said that she found the recipe in an article about barbequing in Better Homes and Garden magazine in the 1970s. Steve Newman from Santa Rosa, Calif., shared his recipe for making barbequed chicken with lemonade concentrate. He said that while concentrated lemonade may seem like a surprising ingredient this chicken never fails to please.
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | May 14, 2010
A grilled cheese sandwich is not exactly high cuisine, but it can be satisfying. The crew at Grilled Cheese & Co. in Catonsville makes several versions of the sandwich, most on toasted ciabatta bread and made in a panini press. It is Mom food, if Mom had a panini press. The interiors of these crusty sandwiches contain — what else? — cheese. But in many varieties, and with any number of accompaniments: cheddar with the bacon, cheese and tomato; pepper jack on the grilled chicken; mozzarella in the pepper and pesto sandwich and also in the Italian sausage and pepper sandwich.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | October 21, 2009
Nadine Taylor of Ellicott City lost one of her favorite recipes for making grilled or roasted chicken gremolata. She took the recipe card with her to the grocery store and left it in her cart by mistake. She says she has been unable to re-create the chicken dish that was so well liked by her family and friends. Carol Anne Cassady of Bel Air e-mailed me a recipe she had from Gourmet magazine for lemon pepper chicken with thyme gremolata that she has used for years. A gremolata is a classic Italian garnish most commonly made with minced parsley or thyme, lemon peel and garlic.
ENTERTAINMENT
By Rob Kasper and Rob Kasper,rob.kasper@baltsun.com | December 4, 2008
Charcoal Grill 8535 Old Harford Road, Parkville; 410-668-9212. Open 11 a.m.-9 p.m. daily. After "turkey day," you might think you have had your fill of bird. But once you sample the Chesapeake chicken sandwich at the Charcoal Grill in Parkville, you will happily rejoin the ranks of poultry partisans. This Charcoal Grill (there is an affiliated restaurant in Perry Hall) is a simple structure on the corner of Old Harford Road and Putty Hill Avenue that shares a parking lot with a liquor store.
NEWS
By ROB KASPER | December 19, 2007
In the deepening dusk of a chilly Sunday, I was drawn to a crackling fire. The flames came not from a fireplace, a traditional source of winter warmth, but from my backyard kettle cooker. It was not ideal weather for outdoor activity; the temperature hovered in the 40s and rain loomed on the horizon. But a griller has gotta do what a griller has gotta do, and I had some skewers of meat and vegetables that needed the kind of searing that only a hot, outdoor fire could produce. Moreover, like a moth is drawn to the flame, I was drawn toward the embers by the allure of grilling in December.
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