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By ROB KASPER | May 22, 1991
The other day a veteran newspaperman recited a list of topics people want to read about. At the top of the list was "dogs."Write a story about dogs, said Bill Blundell, a former editor with the Wall Street Journal, and you will get sacks of mail and the switchboard will be flooded with phones calls.He was right. Once, following the advice of another veteran newspaperman, I wrote a story listing all the problems biting dogs cause a community. The story was accompanied by a disturbing color photo of the jaws of a snarling German Shepherd.
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By Kit Waskom Pollard and For The Baltimore Sun | October 6, 2014
October is a gorgeous month in Maryland - prime time to do a little grilling and dine alfresco. At Bushmill Tavern in Abingdon, chef Mark Littleton regularly grills burgers and steaks, but occasionally he also likes to add fish to the mix.  Littleton, who gained an enthusiastic following during his years cooking in Baltimore restaurants, including Annabel Lee Tavern and Adam's Eve Gastropub, says autumn is the perfect time to whip up crunchy, flavorful...
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By Kit Waskom Pollard and For The Baltimore Sun | October 6, 2014
October is a gorgeous month in Maryland - prime time to do a little grilling and dine alfresco. At Bushmill Tavern in Abingdon, chef Mark Littleton regularly grills burgers and steaks, but occasionally he also likes to add fish to the mix.  Littleton, who gained an enthusiastic following during his years cooking in Baltimore restaurants, including Annabel Lee Tavern and Adam's Eve Gastropub, says autumn is the perfect time to whip up crunchy, flavorful...
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 14, 2012
Our friends from the Classic Catering People sent over a couple of St. Patrick's Dayrecipes. If you can't make it out on Saturday, you can turn your home into an Irish pub . Corned Beef Barley and Cabbage Soup Chef Donald Martin The Classic Catering People Ingredients 1 1/4 pounds corned beef brisket, cut into bite size cubes 4 quarts chicken stock 1/2 cup barley 2 onions, diced small 2 celery Stalks, ½...
NEWS
June 15, 2005
Sweet Vidalias It's Vidalia onion season through the end of June. Vidalias, which are grown only in southeast Georgia, are known for their sweet taste, which makes them great on sandwiches and in salads, dips and sauces. Although Vidalia season ends soon, you can store them for up to 6 months in the refrigerator by wrapping them in paper towels, newspaper or aluminum foil. You also can keep them for up to 90 days in sheer hosiery by separating each onion with a knot and keeping them in a dry, cool place.
FEATURES
By ELIZABETH LARGE | October 2, 1994
Tabrizi's, 1026 S. Charles St., (410) 752-3810. Open Tuesdays to Sundays for dinner only. D, MC, V. No-smoking area: no. Prices: appetizers, $4-$7.50; entrees, $9.95-$21.50. ***From the day Tabrizi's opened in South Baltimore four years ago, the pretty little restaurant with the Mediterranean-inspired cuisine has been the darling of diners and critics alike.Michael Tabrizi and co-owner Susan Daniel renovated the space that had housed the Soup Kitchen, adding an open kitchen in front. Behind the kitchen were two small dining rooms with country French charm, but this wasn't a French restaurant.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 14, 2012
Our friends from the Classic Catering People sent over a couple of St. Patrick's Dayrecipes. If you can't make it out on Saturday, you can turn your home into an Irish pub . Corned Beef Barley and Cabbage Soup Chef Donald Martin The Classic Catering People Ingredients 1 1/4 pounds corned beef brisket, cut into bite size cubes 4 quarts chicken stock 1/2 cup barley 2 onions, diced small 2 celery Stalks, ½...
FEATURES
By GAIL FORMAN | May 30, 1993
In ancient Egypt, princes reputedly paid 90 tons of gold to buy onions for the laborers building the pyramids. They believed the odiferous bulb would keep the workers in good health and good spirits. After viewing the mighty pyramids, one could say the onions were worth their weight in gold. As a Vidalia onion fan, I maintain they still are.I experienced the sweet Vidalia's versatility last year at an all-onion meal cooked by chef Roberto Donna of Galileo and I Matti restaurants in Washington.
FEATURES
By Ellen Hawks and Ellen Hawks,Staff Writer | October 28, 1992
An onion pie, a mouth-watering treat, plus an easy-to-make cookie that's also a high school memory will give you reason to take to the kitchen.S. Hymes of Baltimore lost her recipe for what she calls "Moonshine Pie." Most of the responses received were for a pie known as a Moonshine or a Vidalia Onion pie. The sweet Vidalia onion is grown only in Vidalia, Ga. It is the only sweet yellow onion.While some responses called for the Bermuda onion and some gave no preference to the kind of onion used, most called for Vidalias.
FEATURES
By Rob Kasper | April 12, 2000
LAST WEEK, I came home with a pair of pantyhose given to me by another woman, and my wife didn't hit me with a frying pan. It happened the day the Vidalia Onion Lady came to town. Mary Louise Lever is that lady. A resident of Rome, Ga., she travels to various cities passing out pantyhose, recipes and wisdom about Vidalia onions. Vidalia onions are like Southern belles -- they are exceptionally sweet but bruise easily. The crop, which by law can be labeled Vidalia only if it was grown in one of 20 southeast Georgia counties, should begin arriving in Baltimore-area markets by next week, Lever said.
NEWS
June 15, 2005
Sweet Vidalias It's Vidalia onion season through the end of June. Vidalias, which are grown only in southeast Georgia, are known for their sweet taste, which makes them great on sandwiches and in salads, dips and sauces. Although Vidalia season ends soon, you can store them for up to 6 months in the refrigerator by wrapping them in paper towels, newspaper or aluminum foil. You also can keep them for up to 90 days in sheer hosiery by separating each onion with a knot and keeping them in a dry, cool place.
FEATURES
By Rob Kasper | April 12, 2000
LAST WEEK, I came home with a pair of pantyhose given to me by another woman, and my wife didn't hit me with a frying pan. It happened the day the Vidalia Onion Lady came to town. Mary Louise Lever is that lady. A resident of Rome, Ga., she travels to various cities passing out pantyhose, recipes and wisdom about Vidalia onions. Vidalia onions are like Southern belles -- they are exceptionally sweet but bruise easily. The crop, which by law can be labeled Vidalia only if it was grown in one of 20 southeast Georgia counties, should begin arriving in Baltimore-area markets by next week, Lever said.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 8, 1999
If my husband were asked to name his favorite summer food, he'd say corn without even pausing to reflect. He is so enamored of this vegetable that I could prepare it every night of the week and he wouldn't complain. He likes simple corn on the cob, corn pudding, fried corn and corn bread baked with fresh corn kernels.Imagine my delight, then, when several weeks ago my talented friend and culinary assistant, Emily Bell from Columbus, Ohio, sent me a recipe she had devised for Spicy Fried Corn With Vidalia Onions and Red Peppers.
FEATURES
By Jimmy Schmidt and Jimmy Schmidt,Knight Ridder/Tribune | June 16, 1999
Today's lesson: Of all the flavors that return to us from the spring garden, there is nothing quite like the sweet taste of the Vidalia onion. Most of us don't associate sweetness with a member of the onion family, but the Vidalia breaks all the rules. Today, we will prepare one of my favorite dishes with these sweet onions: Vidalia Onion and Smoked Salmon Tart. It's perfect for summer entertaining.What are Vidalia onions? The Vidalia onion is an ordinary yellow onion that develops an extraordinary sweetness.
FEATURES
By ELIZABETH LARGE | October 2, 1994
Tabrizi's, 1026 S. Charles St., (410) 752-3810. Open Tuesdays to Sundays for dinner only. D, MC, V. No-smoking area: no. Prices: appetizers, $4-$7.50; entrees, $9.95-$21.50. ***From the day Tabrizi's opened in South Baltimore four years ago, the pretty little restaurant with the Mediterranean-inspired cuisine has been the darling of diners and critics alike.Michael Tabrizi and co-owner Susan Daniel renovated the space that had housed the Soup Kitchen, adding an open kitchen in front. Behind the kitchen were two small dining rooms with country French charm, but this wasn't a French restaurant.
FEATURES
By Jay Clarke and Jay Clarke,Knight-Ridder News Service | April 20, 1994
VIDALIA, Ga. -- Everybody knows there's only one reason to visit this small Georgia town: Onions.Vidalia's onions are something else, the sweetest, juiciest, best gol-darn onions on Earth, people here will tell you.They may be right. Vidalia onions have been winning competitions ever since Vidalia resident Mose Coleman began producing them in 1931.Now they're renowned all over the world, and there's no better time to enjoy them than in spring, when the new crop comes out of the fields.Here in Vidalia, the start of the harvest is a cause for celebration, so if you're an onion freak, mark your calendar for the 10 days starting Friday.
FEATURES
By Jay Clarke and Jay Clarke,Knight-Ridder News Service | April 20, 1994
VIDALIA, Ga. -- Everybody knows there's only one reason to visit this small Georgia town: Onions.Vidalia's onions are something else, the sweetest, juiciest, best gol-darn onions on Earth, people here will tell you.They may be right. Vidalia onions have been winning competitions ever since Vidalia resident Mose Coleman began producing them in 1931.Now they're renowned all over the world, and there's no better time to enjoy them than in spring, when the new crop comes out of the fields.Here in Vidalia, the start of the harvest is a cause for celebration, so if you're an onion freak, mark your calendar for the 10 days starting Friday.
FEATURES
By Knight-Ridder News Service | May 12, 1993
Vidalia onions lead the spring harvest of delicate sweet onions.All of the early sweet onions are low in the bitter, strong acids that make regular onions produce tears and killer breath.But Vidalia onions (pronounced vy-DALE-yuh) are the sweetest, with an average sugar content of 12.5 percent. That's sweeter than Coca Cola.Vidalias also have a high water content that gives them a juicy, rich texture. Vidalias are grown from the same hybrid plant as other onions. The secret of Vidalias is not the onion but the perfect combination of loamy soil and climate.
FEATURES
By GAIL FORMAN | May 30, 1993
In ancient Egypt, princes reputedly paid 90 tons of gold to buy onions for the laborers building the pyramids. They believed the odiferous bulb would keep the workers in good health and good spirits. After viewing the mighty pyramids, one could say the onions were worth their weight in gold. As a Vidalia onion fan, I maintain they still are.I experienced the sweet Vidalia's versatility last year at an all-onion meal cooked by chef Roberto Donna of Galileo and I Matti restaurants in Washington.
FEATURES
By Knight-Ridder News Service | May 12, 1993
Vidalia onions lead the spring harvest of delicate sweet onions.All of the early sweet onions are low in the bitter, strong acids that make regular onions produce tears and killer breath.But Vidalia onions (pronounced vy-DALE-yuh) are the sweetest, with an average sugar content of 12.5 percent. That's sweeter than Coca Cola.Vidalias also have a high water content that gives them a juicy, rich texture. Vidalias are grown from the same hybrid plant as other onions. The secret of Vidalias is not the onion but the perfect combination of loamy soil and climate.
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