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Tasty tidbits from the Baltimore/DC food scene...

Maria Fleischmann, President/Chief Creative Officer

...witty words of wisdom by Maria...


Spring is here! That means it’s time for yummy, colorful produce. And for our bodies it means leaving behind the heaviness of winter foods and embracing all things light and fresh.

Spring foods include a wide array of veggies and fruit that will nourish you while also gently cleansing and resetting your digestive and immune systems.

To help you welcome the season, I’ve put together a list of some of my fave seasonal foods and how to use them. Most of these require minimal cooking so they’re also great for those of you who are busy and don’t have much time for food prep. It’s all about eating local!


Just toss raw greens in bowl with other veggies, nuts or seeds and drizzle with some extra virgin olive oil and aged balsamic vinegar or citrus juice. Chop or tear them into bite-sized pieces to enhance the texture of your salad.


There is an art and science to the basic way of cooking an artichoke, I like to boil it for about 20 minutes then peel off and eat the leaves—after I dip it in garlic infused extra virgin olive oil.


Asparagus is delicious simply sautéed with garlic and sea salt in some butter, ghee, coconut oil, or even a little vegetable or chicken stock. Just be sure not to overcook it! You want it to remain vibrant green and retain its shape as it softens a bit -  but stop cooking before it gets too wilted. About 10 minutes should do it!


You can juice them or add them to a smoothie, roast them as a side dish, use a julienne veggie peeler to shave them into salads or spiralize them.


I like to eat them raw and you can play around with different ways of chopping, slicing, or shredding them onto anything from salads to sandwiches or tacos. You can even spiralize them as an alternative to zucchini to make healthy “pasta.” And--they’re a perfect travel snack and great dipped into nut butter.


Aside from eating them raw, you can freeze them (just cut the stems off before freezing) and add them to smoothies, you can melt dark chocolate over a double-boiler to dip them into and then freeze with a chocolate coating for dessert.

Spring Onions

Add raw onions to things like salads or tacos, or simply sauté them with some sea salt as a tasty caramelized onion side dish. They also make a great base for your spring sauces and soups.



So where do you go for all those fresh veggies and fruits? Not to mention gorgeous flowers, plants, and other Baltimore-centric goodies?  Your local markets, of course! Click on the links below for more info and...check 'em out!

Baltimore Farmers Market  - opens on April 7th
Open every Sunday from 7 am-Noon
32nd Street Farmers Market
Open every Saturday from 7 am-Noon (all year long)
Rotunda Farmers Market opens on April 9th
Open Tuesdays from 11 am to 2 pm
Baltimore Farmers Market & Bazaar
32nd Street Farmers Market
The Rotunda Farmers Market

Here's a lil something fun for Easter...chocolate and vodka Truffle Bunny Shots!

Your guests will love them and you can make chocolate milk bunnies for the kids. Put a chocolate or cinnamon straw in the ones for the kids so you don't mix them up!

Click Here for Chocolate Truffle Bunny Recipe
Click Here to Contact Innovative Gourmet

What do you do when you're a busy working Mom and you want to have kosher for Passover snacks readily available for your family?

Make these delish Cinnamon Chocolate Chip Cookies!

I'd at least double the recipe (or more) to have them all week. They should also freeze well if you want to make them in advance.

The cookies are a tasty adaptation of the traditional chocolate chip cookie recipe. The only change is the addition of cinnamon.

If you like a crunchy cookie with an almost shortbread-like texture, this is a good recipe for your year-round repertoire.



3/4 cup sugar
2 eggs
1/2 cup oil
1 cup Passover cake meal
2 tablespoons potato starch
1 1/2 teaspoons cinnamon
1/2 cup ground hazelnuts (or walnuts)
Steps to Make It
In a large bowl, beat together the eggs and the sugar, until the mixture is thick and light yellow. Whisk in the oil.
Add the cake meal, potato starch, and cinnamon, and mix until well-combined.
Stir in the nuts, then the chocolate, mixing until both are evenly distributed. Cover the bowl and chill for at least an hour, or overnight. (Dough may also be made ahead and frozen, then defrosted in the refrigerator until it is soft enough to shape.)
Preheat the oven to 400 F. Line two cookie sheets with parchment paper.
Using clean hands, make walnut-sized balls of the chilled dough, and place about 1 1/2 inches apart on the cookie sheets. Flatten the balls with your palm or a spatula.
Bake in the preheated oven for 10 minutes, or until the cookies begin to turn a light golden brown. Transfer to racks to cook. Enjoy!
Once the cookies are cool, place in a zip-close bag and let as much air out as you can. Zip shut and store at room temperature for up to 1 week.

These cookies can also be kept frozen in a freezer-safe zip-close bag for up to 2 months. When ready to consume, allow to thaw at room temperature for about 2 hours or until cookies return soft.

Sunday, April 7th
1:00 - 4:00 pm

Congratulations to all the brides and grooms beginning their journey of planning their wedding --and anyone else celebrating a milestone event! 

The annual Wedding & Events Showcase at Historic Oakland is a great opportunity to tour Historic Oakland and meet some of Maryland’s finest event professionals who can help create the celebration of your dreams.

Over 60 vendors -including the team at INNOVATIVE GOURMET will fill the manor and tented patio. Caterers, photographers, florists, event coordinators, musicians, decorators, hotels, rental experts, … and lots more!!!

Come enjoy our delicious gourmet food and cake tastings, live entertainment, giveaways and an overall good time!

Click Here for Historic Oakland Wedding Show Tickets


Saturday, May 4, 2019

 9:30am Opening Ceremonies, 10am Race Start

 Begins & ends @ AVAM (800 Key Hwy, Baltimore)

 FREE for Spectators!

The Kinetic Sculpture Race kicks off at the American Visionary Art Museum. it's an incredibly unique event that races through Baltimore and is comprised of wacky, imaginative, totally human=powered works of art, designed to travel on land, through mud, and over deep B-more Inner Harbor waters.

Constructed out of used bicycles, gears, and parts, created by a lunatic genius who tinkers around in the garage or backyard (do you know this person?)!

The machines can be simple, small crafts, piloted by only one brave soul, or they can be over 50 feet long, well-engineered, sophisticated vehicles powered by a team of pilots. Pilots ("Kinetinauts") compete for the most coveted Grand Mediocre East Coast Champion Award, and the highly prized Next-to-the-Last-Award, and other serious trophies.


There's an excellent Indian restaurant close to my home with really amazing food! Nothing fancy about the atmosphere but, hey- you don't always have to go high-end to get great food. If you live near (9832) York Road in Cockeysville -this is a great neighborhood spot. And even if you don't, it's worth the trip.

FYI - it's BYOB.

These are my go-to dishes:

This boneless chicken is grilled in tandoor and cooked in an extra rich creamy tomato and onion sauce.

LOVE THIS! The lamb is cooked in spinach sauce with fresh, Indian spices.

The shrimp is prepared in cream, sauce, and nuts with a hint of coconut.


Click Here For More Info on Royal Kitchen

Click Here for Innovative Gourmet
11 Gwynns Mill Court Owings Mills, Maryland 21117
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Innovative Gourmet · 11 Gwynns Mill Court · Owings Mills, MD 21117 · USA

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