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.

Manor Hill Sparkles

August, 2019

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

July, 2019

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

May, 2019

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

May, 2019

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

May, 2019

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

March, 2019

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

March, 2019

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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A Drink in the Den

March, 2019

Make It A Meal Ryan Detter A COZY ANNAPOLIS RESTAURANT IS THE PERFECT SPOT TO SIP THOUGHTFULLY CRAFTED WINE To talk to Polly Pittman and Tom Croghan, the co-owners of The Vineyards at Dodon, about winemaking and the property on which it’s done, is to quickly realize the love and attention to detail the married […]

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Cocktail of the Month

March, 2019

March: In Like a Lion By Stephen Wecker Cured and 18th & 21st This cocktail is a play on a classic Lion’s Tail, traditionally made with bourbon laced with allspice dram, lime juice and simple syrup, with a dash bitters. We lightened things up a little bit for the coming of spring by switching out […]

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Brewlyweds

March, 2019

Newlyweds drinking, eating and playing in their own backyard  Union United by Megan DeMillo Union Craft Brewing has been around since 2011 and quickly became a favorite spot to hang out with friends when I moved to Baltimore. It wasn’t until I started dating my boyfriend (now husband), Chris, who was a big beer fan that […]

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