By Greg B. Thanksgiving is rapidly approaching.  I know this because I meant to write this post up a week ago to give it time to disseminate amongst the series of tubes that makes up …

By Greg B.   “Guests, like fish, begin to smell after three days’ – Benjamin Franklin.  With this quote from a great founder of the US, I will begin writing about a fish that I was …

I’ll be there this Friday with some friensd…I hope to win the category “Biggest Mouth” or perhaps “Most Creative” !    Anyone that wans to join me is welcome, drop me an e-mail:  michael@foodandwineblog.com
RA Sushi Hosts …

Greg and I (pictured here) would like to take a quick second to thank all of our readers for voting for us in the Best of Baltimore “Blog” Category! We received enough votes to be …

By Greg B.  One of the best aspects of roasting a whole animal (well, something larger than a rabbit or a chicken) is how much effort it takes, and how many people turn out to …

By Greg B.  Well, the 2nd annual July 4th pig roast has come and gone.  I’ve sufficiently rested up after a long series of sleepless nights and busy activities, but I think we can say …

J.J. Prüm is one of my perennial favorite producers of German Riesling.   I recently had a chance to taste through many of Prüm’s 2007 Riesling’s with Katharina Prüm.   Katharina was very friendly and obviously …

By Greg B. (Photos by Dan Shepherd) Since I started writing for this website, there have been untold benefits I’ve come across.  First, as a lover of food and beer, I’ve had many opportunities to …

I will preface this with the fact that I hate the keyboards here in Italia and take no reponsibility for punctuation or grammar errors.  Note the photo is from 2007, I dont have access …

In a night that began with a highly informative seminar on stemware by Georg Riedel, I had the pleasure of sampling a 4 course meal (plus a ridiculous dessert spread) that consisted of the culinary creations …