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The Dish

Peter Jackson uses technology to breathe life into 100-year-old history
      In 1914, the men of the United Kingdom were called to war. They signed up by the thousands, men and boys as young as 14 joining the British armed forces with hopes of distinguishing themselves.       They thought it would be an adventure: their chance to become like the heroes they read about in books.      The reality, however, was different.

Whole Foods’ confectioners compete to become Top Cake

Cutthroat Kitchen, Cupcake Wars and Top Chef: We’ve grown to love televised cooking competitions.     Whole Foods Market’s Top Cake competition skipped television for an on-location reality show. To crown the Mid-Atlantic Region’s best cake decorator, Whole Foods invited real people to its Annapolis store to taste and admire. If you showed up early enough, you could even get a ticket to choose a cake to take home.

Wild Orchid chef takes over Sam’s kitchen

It’s a new year. With the flip of a calendar comes a chance to renew, refresh and remodel.     In Annapolis, the new year offers opportunity for two local restaurateurs to help each other.     Andrew Parks, owner of Sam’s on the Waterfront, has announced his new executive chef, Jim Wilder. Chef Wilder recently closed his Westgate Circle restaurant Wild Orchid after a difficult three-year tenure.

Bakers Thomas and Pam Storm of Great Harvest Bread Company

What inspires you?     We love all kinds of baked goods but particularly enjoy trying traditional breads from around the world. What’s your culinary background?     Thomas owned an ice-cream store in downtown Annapolis for 25 years before switching to bread. Where do you eat on a night off — at home or out?

Chef Zachary Pope of Roundz ­Gourmet Market and Catering
 

What inspires you?   I was inspired by working with great chefs in Washington, D.C.’s, fine-dining restaurants. They taught me to seek out unique ingredients and be fearless when it comes to creating. I’m also inspired by the wonderful fresh, local ingredients we have in this area.

Chef Michael Archibald of ­Herrington on the Bay and Honey’s Harvest

Crabs, Watermelon and Great German Fare

It’s time to get cracking. This Friday, August 2, the Annapolis Rotary Club and its 150-plus members roll out the brown paper for its 68th annual World’s Largest Crab Feast at Navy-Marine Corps Memorial Stadium (5-8pm).     The feast is a highlight of summer, with all-you-can-eat steamed crabs, corn on the cob, crab soup, hot dogs, BBQ, soft drinks and beer.

Lose weight eating the Paleo Diet

It’s bathing suit season, and there’s no better time to fret about our waistlines than when they are hanging over our bikini bottoms. With obesity a recurring topic and increasingly dramatic health issue, the pursuit of the perfect diet continues. The Paleolithic or Paleo Diet has been buzzing around since the 1970s (while the real cavemen were munching the tundra over two million years ago) but has gained recent popularity. The premise is simple.

Father’s Day celebrations often revolve around cooking out.     My father is neither a cook of any skill nor a deft grill master. Yet come Father’s Day dinner, he is put to work. If left to his own devices, peanut butter and jelly and Lean Cuisine with a side of Entenmann’s donuts would supply all the sustenance he requires. But Father’s Day is more than about the man. It’s about the role he plays in the family dynamic, and for that he’s got to man the grill.

Camp Letts’ Wingstock Festival and Gordon Biersch’s Summerbrau

It’s not summer yet, but things are heating up. This Saturday, June 8, Camp Letts in Edgewater hosts the second annual Chesapeake Wingstock Festival. This tasty fundraiser supports Camp Letts’ Caring for Community Campaign, which provides kids in need with full and partial scholarships to attend camp. Seven local restaurants fire up their best wings for both judges’ and people’s choice awards.