Food & Pairings
Learn how to make the most of your Maryland experience–from small and comfortable Hampden bars to funky farm-to-table restaurants, to elegant award-winning establishments run by some of Maryland’s most established chefs. We will help you plan your craft beer, wine and spirits experience.
Virgin Cocktails
DRY BAR Beth Harbinson loves a good cocktail. One of her favorites is the Salty Sage, below, with muddled Meyer lemons and sage. But Harbinson, who has been sober for 14 years, chooses drinks that are alcohol free, and she is not alone. Whether in recovery, sober-curious, on medication, going dry for health reasons, or […]
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Jailbreak Food Sets a New Bar
By: Martha Thomas TAPROOM FOOD SET FREE WHEN JAILBREAK STARTED ITS RESTAURANT, THE OWNERS SET A HIGH BAR In years past, when the issue of legislative priorities came up at Maryland Brewer’s Association meetings, Justin Bonner routinely had a response. “We’d raise our hands and say, ‘We really need to increase the 500-barrel limit in […]
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Oysters and Booze
A TRUE CHESAPEAKE BELIEVER Chelsea Gregoire believes that her education at Liberty University, the Virginia school founded by evangelical pastor Jerry Falwell, was fine preparation for her career in the hospitality industry. “If you look into the etymology of the church, as a house of welcoming and fellowship, a restaurant or bar comes close,” Gregoire […]
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Manor Hill Sparkles
Since its founding in 2015, Manor Hill Brewing has wowed Marylanders with its beers, made on Manor Hill Farm in Ellicott City. Now, the family-owned brewery is giving locals something else to cheer about: flavored sparkling water. In the case of Manor Hill’s canned sparkling waters, currently available in tangerine and lime flavors, necessity was […]
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Cocktail of the Month: July
Ginning up for Summer at the Lord Baltimore This refreshing summer drink from the Lord Baltimore Hotel is made with Baltimore Spirits Company’s Shot Tower Gin. Perfect for sipping outdoors as the sun recedes–perhaps at the hotel’s rooftop Sky Bar following an afternoon at Artscape.The Lord Baltimore Skybar grows an array of herbs for use […]
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Cocktail of the Month
June Cocktail of the Month Botanic Muse From Bluebird Cocktail Room This effervescent black currant champagne cocktail is a refreshing gateway to summer. It features Bluebird cider from Distillery Lane Cider with a dash of herbal liqueur. From Hampden’s Bluebird Cocktail Room. Recipe: 2 oz DLC Black Currant Cider .75 oz Simple Syrup .50 oz […]
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May Cocktail of the Month
Foraged G&G combines fresh flavors of Spring 2 oz. McClintock Forager Gin 1 oz. Araza Guava Purée large basil leaf. 2 slices cucumber Combine gin, basil and cucumber in shaker and muddle. Add guava purée and ice, shake and strain into coupe or martini glass. Use basil leaf and cucumber slice to garnish. By Paul Stumpf […]
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Captain Jen’s Treasure Hunt
The brewery RAR makes the signature SOB’s Cream Ale, a perfect pairing with Chesapeake Bay Oysters and homemade hot sauce that comes in a container that looks like an eye dropper container.
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Brewlyweds
Donuts and sour beer (with edible glitter)? YES. By Megan DeMillo It seemed like a typical Saturday in Rosedale, MD except for the line of patrons down the block waiting to get into DuClaw Brewing before noon. Oh, and did I mention that they were decked out in their finest unicorn gear? When DuClaw Brewing Co & Diablo […]
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Just Enough Food And Beer
Make it a Meal by Martha Thomas Kristina Sciarra Sharp loves cookbooks. She reads them cover-tocover, gleaning techniques and ideas as well as recipes. She likes David Chang’s Momofuko, and Thomas Keller’s Bouchon—which inspired the pas de choux gnocchi on the menu at Lagom in Havre de Grace. The puffy potato flour pasta is an […]
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