Have a devil of a time, celebrating Halloween at Farmer Tom’s Farm.
It’s that time of the year again. Halloween is right around the corner, and things are getting a little creepy and ghoulish.
This year, check out the old-fashioned “Halloween Barn Bash” on Oct. 13 from 7:30 to 11 p.m. at Farmer Tom’s Farm at 427 Cockeys Mill Road in Reisterstown. They’ll have a DJ, dancing, a costume contest and devilishly delicious food and drinks. (Think Andy Nelson’s BBQ, hot Fireball apple cider, lots of yummy cupcakes and “spooktacular” gummy worms and Jell-O shooters.)
The event benefits The Tyanna Foundation, which helps patients battling breast cancer in the Baltimore metropolitan area. (For tickets and information, go to eventbrite.com/e/halloween-barn-bash-tickets-48875579173)
Speaking of benefits, “#OMGFood,” which is billed as a night of “food, fun and fabulousness,” will take place on Oct. 11, at La Cuchara at Meadow Mill in Woodberry.
The evening — which benefits the League for People with Disabilities — will feature some of Baltimore’s standout celebrity chefs, including Chad Gauss from The Food Market and La Food Marketa, Julian Marucci from Tagliata/The Elk Room/Italian Disco, Ben Lefenfeld from La Cuchara and Steve Chu from Ekiben.
All in all, quite the lineup! (For tickets, go to leagueforpeople.org.)
B3, shorthand for Baltimore Built Bistro, recently opened in Fells Point in the space formerly occupied by Bad Decisions on Fleet Street. The menu features lite fare — soups, sandwiches, appetizers and specialty cocktails. I haven’t been there yet, but the turkey asparagus club is calling my name.
Himalayan Yak, a Nepalese and Indian spot from the owners of Masala Kitchen in Charles Village and Kumari Restaurant and Bar in Mount Vernon, recently opened in the former Cask & Grain Kitchen space in Canton.
BTW, after a grease fire last May, the Charles Village Pub on St. Paul Street is once again open for biz.
And after three months of rebuilding following the Memorial Day Weekend floods, Tersiguel’s French Country Restaurant on Main Street in Ellicott City also has reopened.
Also in Howard County, Columbia’s Cured and 18th and 21st, a pair of cool restaurants under one roof, launched their new fall menus. At Cured (which offers a more casual vibe), they now have separate lunch and dinner menus as opposed to an all-day menu. New items include a soft-shell crab BLT, Nashville hot chicken and expanded options at their humongous charcuterie station.
At 18th and 21st (a supper club with live music and elevated dining), new dishes include pecan smoked prime rib, a soft-shell platter and a small plates brunch.
And the desserts — truly OMG! Peach cobbler with whiskey caramel ice cream, banana pudding with white chocolate and vanilla wafers, house-made doughnuts with dipping sauce and profiterole with white and chocolate mousse.
The weather may be a little cooler, but you can still dine “wooderside, hon” at The BoatHouse Canton’s enclosed patio. Their new fall menu presents seafood mac-and-cheese (gulf shrimp, jumbo and claw crab, béchamel, with asiago and fontina cheese) and a fall vegetable campanelle pasta. Also, they’ve introduced a smoked Manhattan — sour mash Tennessee whiskey, vermouth, bitters and house-smoked, macerated cherries with a hint of sugar and cinnamon.
FYI, my go-to dish at The BHC is the design-your-own salad.
For generations, Grotto Pizza has been a Rehoboth Beach favorite. But these days, there are Grotto locations throughout Delaware and Maryland. Grotto recently launched a new game day menu with loaded nachos, personal pizzas, pulled chicken BBQ, soft pretzel sticks, chili dogs and more. The family-owned, family-friendly restaurant has two Maryland locations in Gambrills and Columbia. Gear up for the gridiron!
In a similar vein, the Greene Turtle Sports Bar and Grille now offers a new menu that includes rockfish bites, loaded tater tots, jalapeno poppers and an assortment of pizzas.
The LB Tavern and LB Bakery in the storied and elegant Lord Baltimore Hotel have expanded their lunch menus. Tasty treats include the “LB Burger,” made with custom-ground short rib, brisket and chuck and a fried green tomato BLT.
Side note: I love the elegant lobby featuring a pianist and the rooftop dining room — the LB Skybar.
Randi Rom is president of RJ Rom & Associates. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at email@example.com.
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