Check out exec chef Brigitte Bledsoe’s new spring menu at the fab Miss Shirley’s Cafe. Tasty additions to their already glorious menu options include the Southern Skillet (fried buttermilk boneless breast of chicken pieces on a benne seed Cajun and green onion buttermilk biscuit); Cobb Chicken Salad (with roasted corn, green onion and applewood-smoked bacon); and from the “Lighter Side” menu there’s the Skinny Shirley (a crust-less egg white quiche made with grilled salmon, asparagus, tomato and capers) and the Spinach and Asparagus Salad.

And — everyone’s fave! — the Strawberry Lemonade Mojito is baaack! Gotta say, from the food to the service to great attention to detail for those with food allergies, Miss Shirley’s (which has been named “Maryland’s Favorite Restaurant” by the Restaurant Association of Maryland) is one of THE best-run restaurants I’ve ever been to. The way-talented Chef Bledsoe has won countless awards and been featured on numerous TV shows including the Food Network’s “Guy’s Grocery Games.” And they are serious supporters of the community, donating to more than 150 local schools, organizations, charities and fundraisers each year. (MissShirleys.com)

The Pikesville Chamber of Commerce’s sixth annual “Taste of Pikesville” is set for Wednesday, April 26, from 6:30 to 9 p.m. at the DoubleTree by Hilton, Baltimore North-Pikesville, 1726 Reisterstown Road. (Jmore is a co-sponsor of this wonderful event!)

Highlighting Pikesville and surrounding areas, the event will feature signature dishes from 45-plus restaurants and caterers; beer, wine and cocktails; music, raffle prizes, the “People’s Choice” and celebrity judge competitions, and more.

This year, they’ll host a VIF (Very Important Foodie) reception before the event. Those participating include Simply Elegant Catering @ Grey Rock, Ruth’s Chris, Linwoods, Mezcal and La Food Marketa.
(TasteofPikesville.com)

The Delta Hotels Marriott opened at 1 E. Redwood St. in a historic 1904 building.

The TellTale (reference, Edgar Allan Poe) serves Maryland-inspired coastal cuisine, local craft beer, specialty whiskey and bourbon cocktails. (Marriott.com)

Light City Baltimore kicked off March 31 and continues through April 8. Light City is a free festival that transforms Baltimore neighborhoods with large-scale light installations, performances, music and innovation. Central to Light City is the BGE Light Art Walk along Baltimore’s Inner Harbor, featuring more than 50 attractions including illuminated sculptures, projections, interactive technologies, performances, concerts, food vendors and a children’s area. The FoodLab at Light City is on Saturday, April 8, at the IMET Columbus Center, 701 E. Pratt St. It showcases acclaimed culinary thinkers and chefs as they explore the world of food. (LightCity.org)

One of the events celebrating Light City is The Emporiyum, a hybrid marketplace and food festival designed to introduce people to a curated selection of artisans, producers, makers, chefs and restaurants from across the U.S. The Emporiyum takes place April 1-2 from 10 a.m. to 4 p.m. at the Inner Harbor in the former Best Buy space at 600 E. Pratt St.  (TheEmporiyum.com)

Mi & Yu Noodle Bar, a fast-casual restaurant, will open a third location at the Rotunda shopping center on 40th Street in October. (Other locations are in Federal Hill and at Mount Vernon Marketplace.) The restaurant specializes in made-to-order ramen bowls with special twists including short rib meatballs, roast duck carnitas and buttermilk-brined fried chicken. (MiAndYuNoodleBar.com)

Sagamore Spirit, Under Armour CEO Kevin Plank’s whiskey can be found in bars and restaurants around Baltimore. And starting April 21, fans of this hometown spirit will be able to visit The Port Covington distillery at 301 E. Cromwell St. for free public tours and tastings of the Straight Rye Whiskey. Guests can learn about the process of making the whiskey, including bringing in water from Sagamore Farm, the Reisterstown horse farm also owned by Plank. The 22,000-square-foot distillery building houses the production equipment, and next door is a 27,000-square-foot welcome and processing center with two tasting rooms.

The project also includes a two-story restaurant that will house a concept by James Beard Award-winning chef Andrew Carmellini of New York. Carmellini also is establishing the concepts at Plank’s Sagamore Pendry Baltimore hotel in Fells Point. (SagamoreSpirit.com. PendryHotels.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 events. Contact her at randirom@comcast.net.

 

Featured Image:   Miss Shirley’s chicken and waffles

More In Arts & Life

All In Arts & Life »