Want To Host Your Own Reality Cooking Show?

Attention, closet chefs! If you’re a fan of all those TV cooking shows — “Top Chef,” “Chopped,” “Hell’s Kitchen” — you’re gonna wanna check this out! It’s Sotto Sopra’s exec chef/owner Riccardo Bosio’s “Chef-for-the-Day” event. You can star in your own chef reality program and work in the restaurant alongside Chef Bosio.

YOU choose the date, craft the menu, create the meal and enjoy the fruits of your labor with your own fab dinner and even invite family and friends.

For up-to-the-minute details, go to their Facebook page or call 410-625-0534. (SottoSoprainc.com)

Sotto Sopra Executive Chef, Riccardo Bosio, photo by Dara Bunjon, DiningDish.net,

Cool news alert! Tom Looney, Annmarie Langton and Ed Scherer, the owners of Gypsy Queen Food Truck and former owners of Helen’s Garden, are opening a new spot in Hampden near Birroteca. The not-yet-named restaurant will be a fusion of Gypsy Queen and Helen’s. This one’s gonna be great! Stay tuned.

The B&O American Brasserie has a new exec chef — Scott Hines, who previously worked as the sous chef and before that as chef de cuisine at Farmstead Grill in Canton. Cool side note: Chef Hines was the winner of “Guy’s Grocery Games” with Guy Fieri on the Food Network in 2015. His new seasonal menu, which has been getting rave reviews, features lots o’ tasty treats including vegetarian and gluten-free options. On my next trip, I’m ordering the oxtail marmalade, made with bone marrow schmaltz. #yum

The B&O recently completed a renovation that includes a new private dining space. (bandorestaurant.com)

I get lots of questions about where to go for gluten-free dishes. So for all of you GF people, here ya go.

Harmony Bakery, a dedicated gluten-free restaurant in Hampden, makes some of THE best GF edibles around. Almond cookies, chocolate cake (you will NOT be able to tell that it’s gluten-free), bagels (tastes like “real” bread) and cupcakes to die for.

Harmony Bakery’s Lisa, Don and Renee Gorman, photo by Harry Bosk

The owners are Renee and Don Gorman and their daughter, Lisa. If their names ring a bell, it’s because Renee and Don were the owners of Puffins in Pikesville. Puffins was one of the first restaurants in town to serve really great healthy food back in the day. (HarmonyBakery.net)

Sweet 27 in Remington has an amazing chocolate mousse cake (also cupcakes). I buy more than one and freeze the others. The idea is to not eat everything at once. It doesn’t work — they’re even better frozen. Way tasty soups, too. (sweet27.com)

If you’ve got other food allergies, One Dish Cuisine in Ellicott City is the only completely (certified) gluten-free, allergen-friendly and vegan-friendly café, deli and bakery in the United States!

All of the menu items are color-coded to identify potential allergens. And they were recently voted most allergy-friendly restaurant in America by AllergyEats.com! My fave is the pizza — the crust is excellent and the sandwich bread is tasty with a great consistency. (onedishcuisine.com)

For all you Reisterstowners and Glydonites, there’s a new executive chef at The Grill at Harryman House — Mauricio Chacon. Mauricio has solid creds — he worked for 18 years at The Milton Inn under the direction of chef Brian Boston. Originally from El Salvador, Chef Chacon brings those South American flavors, as well as his classic French training, from Chef Boston into play. (HarrymanHouse.com)

Oahu-born exec chef/owner Kaimana Chee opened Uncle’s Hawaiian Grindz in Fallston. You may recognize the name — Chef Chee was the grand prize-winner on the Food Network’s “Cutthroat Kitchen.” Chee shares owner/operator responsibilities for Uncle’s with Kosmas “Tommie” Koukoulis, a Fallston resident who also owns and operates Café Mezzanotte in Severna Park. The cuisine is “Island meets Asian” with a focus on balancing sweet and salty flavors. (EatatUncles.com)

North Carolina-based bakery Rise Biscuits Donuts is coming to B-more sometime this year, possibly in Towson and/or Owings Mills. Locations haven’t been confirmed. They’ve got biscuit sandwiches topped with just about anything you can imagine — fried bologna, mac & cheese, huevos rancheros and the doughnuts range from classic glaze to crème brulee. (RiseBiscuitsDonuts.com)

Randi Rom is the president of RJ Rom & Associates, a marketing, branding, events and public relations firm specializing in the hospitality and entertainment industries. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related evetts. Have a hot scoop? Contact her at randirom@comcast.net.

 

 

 

You May Also Like
Spring Arts 2024: Music
Bonnie Raitt

Enjoy some live music this spring, with a range of performances from Gershwin classics to Motown hits, Bonnie Raitt and more.

Sauce Gribiche Can Be a Delicious Passover Culinary Staple
Sauce Gribiche

Sauce gribiche, a cold egg sauce, brings a silky yet chunky texture to whatever it touches, even on matzah.

The Food Enthusiast with Guest Lois Gamerman
The Food Enthusiast with Guest Lois Gamerman

On this episode of "The Food Enthusiast," Dara Bunjon talks with Lois Gamerman, president and CEO of Soft Stuff Specialty Food Distributors.

Everyman Theatre to Present ‘A Midsummer Night’s Dream’
Everyman Midsummer

This spring, Everyman Theatre will bring director and Associate Artistic Director Noah Himmelstein’s unique vision for Shakespeare's "A Midsummer Night’s Dream" to the stage in a contemporary production that's full of surprises.