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WOODBERRY KITCHEN'S LATEST |
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A lot of people have asked me over the last few months about what was going on with Woodberry Kitchen. As you may know, during much of the pandemic, they ran a wonderful online market which offered locally sourced produce, prepared food and more. I ordered from them a handful of times, it was really great. And then once the world began to open up a bit more, they started thinking about what would work best for their spaces and their staff. I spoke with my friend and longtime WK employee Hannah Regan on the phone this week to get the latest.
Right now, Woodberry is open for dinner on Friday and Saturday nights and Sunday brunch. You can sit inside or outside. They post each menu the day of, a few hours before service. The best place to find the most up-to-date info is on their Instagram story, but they also post the menus on their website. They're doing pub-style service where you order at the bar and they bring your food to your table. That will continue for a while. Hannah said they've had a steady crowd coming regularly for the live music on the patio (latest info also found on their IG). This past Friday some friends of mine went and had dinner on the patio and were treated to local singer songwriter, Caleb Stine. Once we head into slightly cooler weather (#pleaseandthankyou) I am hoping to get to Woodberry for a patio night. For a sample dinner menu from Exec Chef Steven Kenny click HERE.
Hannah also let me know they will be doing some physical changes to the inside restaurant space later this year and will launch a "new phase" of Woodberry Kitchen. For now, the more casual service style will continue indefinitely. They are busy with private events lately and offer the patio and various inside spaces for rental.
And, their staff has chosen to keep wearing masks, but guests who are fully vaccinated may visit and dine without masking up.
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YOU'RE NOT DREAMING: THE MILTON INN IS BACK |
I was so happy to attend a little practice session/dinner service at The Milton Inn this past week. All I can say is wow. Really wow.This week I am wrapping up a piece featuring an interview with Milton Inn's Executive Chef and Co-Owner, Chris Scanga. For now, know that Foreman Wolf has transformed this iconic, old school Baltimore County restaurant into a brand new experience. Let's just say it still feels classic but in a totally different way. More on the vibe, the menu, etc, next week. There are more pics on my IG post from a few days ago.
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I almost never go to the movies. As my friends know, I am pretty hard to please on most tv or movies and as for going to the actual theatre — that's even harder to convince of. But. I love The Charles and I also loved Tony Bourdain. Love, yes, I'd say love. He inspired and taught me, entertained me and also made me think. I am not a big celebrity person, but he was truly like no one else.
And, yes, this documentary is particularly sad because you know how it ends. But I think if you were a fan of him, his shows, books, food, etc...go. It gives you a little more insight into the end of his life, or at least it did for me. He was an tortured soul and fame definitely magnified his personal issues. Hearing from those closest with him and seeing how they were so affected by his death was very powerful and sad, too. So many people loved him, without his celebrity.
There's been a lot of conversation about the AI-created voiceover of Tony. In one particular scene, you know it is not a recording of his actual voice and to me, it was not really necessary. The filmmaker's use of this technology has opened up a lot of discussion about ethics. If you'd like to read more about that, Helen Rosner has written a few articles about it this past week.
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I often crave this and when I do, it's easy to make!
PASTA PUTTANESCA
Softly sauté in oil:
2 garlic cloves, finely chopped
3 anchovy fillets, chopped
1/4 tsp red pepper flakes
Cook on low about 5 minutes.
Add:
1 large can tomatoes (I use purée)
1 tsp dried oregano (you can also use chopped fresh, just add more)
1 cup (or more) pitted black + green olives, chopped
1 TBSP capers
dash of salt and pepper
Cook down to thicken, about 30-40 minutes on low. Stir occasionally. Check flavors.
Add salt or heat if needed.
Cook pasta, add sauce to warm pasta, add grated Parmesan and a little fresh parsley.
Puttanesca recipes vary, but do not skip the anchovies. You need them here! You won't really taste them, per se, but if they are not in there you will feel like the sauce is not quite right.
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IT'S PRIME TIME AT THE FARMERS MARKET |
Thank you so much for reading! Writing this newsletter has given my soul such a lift. Remember to forward this email onto your friends who love food and follow me on Instagram: amylangrehr.Please be sure to check out my website. All of the past newsletters are there, too. xo -
Amy
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