For Foodies : Innovation + Job News

The Lunchbox Lady, which provides box lunches for corporate events, is launching a new menu this month, and planning to hire at least one additional full time food production worker and one part time driver this year.

The business has grown steadily, eventually outgrowing its original location. Last year, the business moved from Arbutus to Halethorpe – and business grew 185 percent. The Lunchbox Lady added three new staffers, and the business is still expanding.

Corporate downsizing brought Baltimore native Connie Henninger Neiman back to the food industry. The former co-owner of Henninger's in Fells Point left the restaurant business in 1989 to become and insurance broker. After 20 years in the business and two layoffs, Connie went back to her roots in the food business and reinvented herself as The Lunchbox Lady.

“All of the ladies that I have hired in the past three-and-half years have been downsized from various professional careers, so they have varied experience and most of all, they have invested their ideas and talents and share in my vision of growing this business,” says The Lunchbox Lady owner Connie Henninger Neiman.

“I am a very lucky person, because I have acquired employees that really believe in what they are doing and that is why our food and presentation is very high quality,” says Henninger Neiman.

Writer: Amy McNeal
Source: Connie Henninger Neiman, The Lunchbox Lady

Craft cocktails are the latest trend in the beverage industry.

Liquid Culture, a beverage event start-up in Baltimore, aims to capitalize on that trend by holding events around town that combine an education in craft cocktails with an evening of fun. Craft cocktails are more than just your average rum and Coke. They rely on fresh, locally sourced ingredients, interesting flavor pairings and additives like bitters and syrups.

“I believe this is the perfect time for Liquid Culture because Baltimore, though it is often a bit behind cities like New York and L.A., seems to have caught up with the trends when it comes to food," says Liquid Culture founder Christine Stutz. 

"There are so many great restaurants in the city now, and people are much more adventurous about what they eat. There's a sophistication about food that translates naturally to what we drink. There's evidence that the cocktail movement has finally caught fire here, and we want to be the ones to fan the flames,” Stutz says.

Liquid Culture will be hosting themed food and beverage events featuring specialty drinks created by experts at venues around the city. The events are designed to educate cocktail neophytes about their options. At each themed event, a different kind of beverage will be sampled and attendees can learn about unusual cocktails. Events will be in a variety of locations around the city, with new themes and expert mixologists.

Liquid Culture will be holding their inaugural event, the Valentine themed “Libations for Lovers” on Feb. 1 at the Wine Market in Locust Point.


Writer: Amy McNeal
Source: Christine Stutz, Liquid Culture

Woodberry Kitchen’s Spike and Amy Gjerde will open a coffee shop at Hampden’s Union Mill this spring.

The 1,500-square-foot café will serve breakfast, lunch and dinner.

Also still in the works is Half Acre, a fast-casual eatery that the Gjerdes will open at 3801 Falls Rd. in the middle of this year. The 75-seat restaurant will serve lunch and dinner.

The café will be under construction next month and open in March or April, says Michael Morris, the real estate manager for the Gjerdes’ restaurant ownership group behind Woodberry Kitchen, Artifact and Half Acre.

One of the area’s first farm-to-table restaurants, Woodberry Kitchen is one of the Baltimore area’s most popular restaurants. It earned the accolade of Bon Appetit magazine, which named it one of the Top 10 Best New Restaurants in America in its September 2009 issue.

Writer: Julekha Dash
Sources: Spike Gjerde, Woodberry Kitchen; Michael Morris, real estate manager

Looking for a venue for a wedding or bar mitzvah can mean hours of web searching and phone calls to determine availability and suitability. The new website Partyspace Baltimore aims to change that.

“The unique part of our website is that couples and their families can check availability 24 hours a day, seven days a week at the major venues in Baltimore and surrounding areas,” says Julie Brown-Edwards, a promoter for Partyspace Baltimore. “Our calendar service is a big difference to the way brides, couples and their families have searched for information in the past.”

Launched at the Timonium Bridal Expo 2012, Partyspace Baltimore is the brainchild of the Jeffrey A. Miller Catering Co. of Philadelphia and Chef’s Expressions Inc. of Baltimore. Partyspace Baltimore is designed to provide event planners and individuals planning their own parties with a one-stop shop for venues and event vendors.

The website offers users the opportunity to check venue availability any time with frequently updated calendars. The site also offers information about capability, restrictions and amenities.

Writer: Amy McNeal
Source: Julie Brown-Edwards, Partyspace Baltimore

Even though it's fall, and most people are done with gardening for the season, the Hamilton Crop Circle is still going strong. The effort, run by urban farmer Arthur Morgan, is finding new ways to raise money for its hoop houses, fundraise for its programs and get fresh produce to Baltimore's less fortunate.
 
The Hamilton Crop Circle used the fundraising website Kickstarter to raise more than $15,000 in 45 days to fund its program of building hoop houses for winter growing at the Hamilton Farmer's Market and Hamilton Elementary/Middle School. Through the elementary/middle school hoop house project, Hamilton Crop Circle will be able to increase its educational programs at the school to expose children to gardening and healthy foods. The produce that is grown by the students is used in the school cafeteria, so the kids get to taste the results of their work.
 
Urban farmer Arthur Morgan and the Hamilton Crop Circle are also taking initiative in gathering leftover produce from area farmer's markets and farming operations to feed the hungry. Seven Maryland farms allow Morgan to glean the leftovers from their fresh crops, which he then transports to Baltimore City non profits that feed the hungry and homeless.
 
The Hamilton Crop Circle has also recently held several local fundraisers, including restaurant nights, happy hours and even a Tattoo Day at the Baltimore Tattoo Museum.
 
Writer: Amy McNeal
Source: Erika Alston

The Better Baltimore Bed and Breakfasts Association has decided to take their annual Holiday House Tour event to the next level by partnering with local chefs and the charity Moveable Feast this holiday season. The Second Annual Holiday House Tour will showcase the best of Baltimore's bed and breakfasts and local food scene while raising money for Moveable Feast, a charity devoted to preserving quality of life for those suffering from HIV/AIDS and other life threatening conditions.

"We have decided to add a more foodie twist to the tour this year by inviting local chefs and wineries to be part of the event, offering tastes of wines paired with great foods. The B&Bs will also be offering some of their own palate pleasing treats as well. Since there is a definite love of food angle going on, we chose to sponsor a fantastic charity that helps those in need get wholesome and nutritious meals that help people maintain and maybe even improve their overall health," says Association President Barry Werner.

The Second Annual Holiday House tour will feature six Baltimore bed and breakfasts. Blue Door, Ceilie's Waterfront Inn, Scarborough Fair, the Inn at 2920, Rachel's Dowry, and the 1840's Carrollton Inn will all be showcasing their holiday décor. At each inn, tour participants will be invited to sample cuisine prepared by the innkeepers and local chefs.

"Each B&B will host a local chef who will have a food paired up with a wine produced locally. This combined with homemade specialties from the innkeepers and wonderful holiday décor will provide a lot of holiday cheer and inspiration for those on the tour. Motor coach transportation is also included in the rate," Werner continues.

The Association is petitioning the Mayor's office to have November declared Bed & Breakfast Month in Baltimore. Tickets for the Holiday House tour to benefit Moveable Feast are available now.


Writer: Amy McNeal
Source: Barry Werner, Scarborough Fair Bed and Breakfast, Better Baltimore Bed and Breakfasts Association

One of the busiest places at any party is the bar. Keeping a well stocked and fully equipped bar in your home or business for events is challenging. Hosts in Baltimore can now turn to new mobile bartending service, Relax We'll Pour, to take care of their event needs with a fresh and modern take on parties.

The company has added a modern touch to traditional on-site bartending service in two ways. In addition to providing a bartender, accoutrements, and wait staff, Relax We'll Pour uses a sleek LED lit bar to bring a touch of modern technology to a client's party. Their LED bar lights up in 15 different colors, fades, flashes 7 different colors, and also has a strobe light.

"We're renewing the look of bartending by offering new LED bars to fit with the new age of technology," says founder Michelle Crittenden

Relax We'll Pour is also tapping into the the current trend for craft drink making inspired by popular TV shows like "Mad Men" by offering classes in bartending that bring the fun of old fashioned drinks to a client's home. The company will bring the bar and accoutrements to a private home, and a mixologist certified by the Maryland Bartending Academy will teach the art of drink making to guests.

"We bring the training to you in a fun and relaxed setting. We come in and show you and your friends how to mix while you're drinking, listening to music, and laughing," continues Crittenden.

The company's services are currently available throughout Maryland. As they continue to grow, Relax We'll Pour is looking to add additional certified bartenders and servers.


Writer: Amy McNeal
Source: Michelle Crittenden, Relax We'll Pour

The newly opened Fells Point Farmer's Market offers the neighborhood fresh opportunities for growth. Merchants offering meat, herbs, produce, baked goods and more are setting up shop in the square on Saturdays, providing the neighborhood with both new food choices and a gathering spot.

 

Opened under the auspices of Fells Point Main Street, the market has been an immediate success.  Vendors are being added to the mix, with five new vendors expected to be added in the next few weeks.

For some vendors, this market provides the opportunity to start their businesses and explore the possibility of pursuing their passions as a profitable enterprise. Baker Teresa Pessaro had been creating her vegan treats for friends and clients for some time before she decided to take a shot at expanding her enterprise Goody Goody Gumdrops with a stall at the market.

"There's been a good, positive response. There's so many people in the neighborhood, and with the water taxi and tourists, you meet a lot of different people. I've gotten good feedback." says Teresa Pessaro.

The market is focused on both building a better community in Fells Point and providing opportunities for residents to get fresh food. Fells Point Main Street is looking to expand the market's offerings, and find ways to give back to the neighborhood.

"We're all about supporting the neighborhood, getting people to shop local and stay local. What a better way than to make it so that people can wake up, grab a head of lettuce or something from the market and stay in the neighborhood." says Fell's Point Main Street volunteer Nathalie Mageria.

The market will run every Saturday until November 12. Fells Point Main Street is accepting applications for new vendors, and recruiting volunteers.

Author: Amy McNeal

Sources: Nathalie Mageria, Fells Point Main Street; Teresa Pessaro, Goody Goody Gumdrops

 

Award winning cafe chain Miss Shirley's has entered the burgeoning Baltimore food truck scene, launching their first food truck in Tide Point on June 1.  

The launch of the new truck comes during a period of concern for entrepreneurs as Baltimore's city government explores regulations and permit issues with the growing trend. The City's first step was to establish new "Food Truck Zones" in locations around the city. After attending a June 1 meeting on the issue, and hearing about the steps being taken to resolve concerns about food trucks in the city, Miss Shirley's feels confident that their truck with keep rolling.

"I think the city is open to the food truck phenomenon," says Jennifer Mcillwain, marketing manager with Miss Shirley's. "We understand being sensitive to our surroundings, we're restaurant owners too. We'll be in private lots that we've been invited to."

Miss Shirley's envisions using the food truck as both a revenue source and a marketing tool. The truck will be visiting different Baltimore areas on a rotating basis, including setting up for business in private lots in Tide Point, the Rotunda, and the Morgan Stanley building. The menu features a variety of breakfast and lunch favorites, including blueberry pancakes, Miss Shirley's Gumbo, the Maryland Omelet, and several sandwiches.

"There's a demand for bringing Miss Shirley's to the people. It's staying with the times," Mcillwain says.

Business is up from 2010 for Miss Shirley's and the cafe chain will be growing in 2011. Miss Shirley's plans to open a new location in Annapolis in the fall. The company is looking to hire new workers for several kitchen positions, including line cooks and sous chefs, to replace staff that will be moving to the new Annapolis restaurant.


Writer: Amy McNeal
Source: Jennifer Mcillwain,  Miss Shirley's

Sweet, a popular destination for specialty cakes, has recently relocated its operations from Ellicott City to a new facility in Mount Vernon. The move was inspired by several factors, including proximity to Sweet's primary clients and a desire to move to an improved facility.

"[Chief Creative Officer] Tracey Buchanan and I knew that we needed to move off of Main St. in Ellicott City at the end of our lease for several reasons," says owner Chris Sikora. "We looked at Baltimore because we were down here nearly every weekend and have wonderful relationships with many major hotels, banquet facilities, and caterers."

The change in address also brings a change in business model for the bakery. At its previous location, Sweet operated as a cafe as well as a bakery. With the change to Mount Vernon, Sweet has eliminated the cafe portion of its business to better focus on cakes. The bakery recently re-introduced its popular breads, available only on the weekend.

"The building allows us to design a much more efficient team environment, reduces our costs and makes it much easier to deliver," Sikora continues.

The relocation has allowed Sweet to be in closer proximity to the city's major event venues. Sweet's custom cakes have been popular with Baltimore couples looking for an unusual wedding cake.

Sweet was recently recognized by The Knot magazine in its 2011 "Best of Weddings" edition. This is the fifth consecutive year that the bakery has achieved this distinction.


Writer: Amy McNeal
Source: Chris Sikora, Sweet

Specialty food is the fastest growing sector of the food market. In 2010, sales of specialty food and beverages rose 7%, representing over 70 billion dollars of revenue for the industry. According to the National Association for the Specialty Food Trade, specialty foods represent 13.1 percent of all food sales.

Jeff Landsman at Specialty Food Sales is getting in on this trend. His startup company, based at the TowsonGlobal Business Incubator, brings specialty food products to stores throughout the Mid-Atlantic. The company represents manufacturers of dozens of niche market products, from sauces to snack foods. Specialty Food Sales focuses on bringing these products to the attention of grocery chains.

"We represent unique products that are natural, don't have a large advertising budget, and most importantly taste good," says Mr. Landsman.

Mr. Landsman has over 25 years of experience in the food industry. He chose the TowsonGlobal Business Incubator for his newest venture in order to explore the resources of a college community. The TowsonGlobal Business Incubator, located on the university campus, provides entrepreneurs with access to resources such as office space and business counseling.

"Because I have been in the business for so long, I thought that opening in a business incubator could bring in opportunity for collaboration. Working in a university brings in youthful perspectives and ideas," continues Mr. Landsman. "It was definitely a good decision."

Specialty Food sales is launching a new product, Popcorners. These gluten-free popcorn based snack chips will be appearing soon in Giant Food and Stop & Shop stores across the Mid-Atlantic.  


Writer: Amy McNeal
Sources: Jeff Landsman, Specialty Food Sales; the National Association for the Specialty Food Trade, Inc.

Forget about your New Year's dieting resolution -- it's Restaurant Week again in Baltimore County and Baltimore City.

The County launched its first two-week celebration of area restaurants on Jan. 14. The two week-long event offers diners deals on prix fixe menus ranging from $10 for lunch to $35 for dinner at more than 40 restaurants from across the County.

"From fine dining to family dining, you will find something to suit your taste and wallet during Baltimore County Restaurant Week," says Keith Scott, president and CEO of the Baltimore County Chamber of Commerce. A full list of participating restaurants, menus and reservation links can be found at www.BaltimoreCountyRestaurantWeek.com.

In FY 2010, Baltimore County's restaurant sales brought in $1.2 billion, ranking second highest in Maryland; Montgomery County led with $1.5 billion.

"As a lifelong County resident, I am always pleased to find new ways to enjoy all the County has to offer," says John Olszewski, Sr., chair of the Baltimore County Council. "Baltimore County Restaurant Week is a great opportunity for folks to try something new or visit a favorite spot."

Baltimore City's Winter Restaurant Week will welcome diners to more than 85 area restaurants for the third year starting Jan. 21. Participating establishments located throughout Baltimore will offer special three-course dinner prix fixe menus for $35.11 (liquor, tax, and gratuity not included). Many will also offer three-course lunch prix fixe menus for $20.11. Select restaurants will also offer additional value-added opportunities including chef's dinner, wine flights, and wine pairings to accompany the prix fixe meals.

A complete list of participating restaurants for Baltimore's Winter Restaurant Week is available online at www.BaltimoreRestaurantWeek.com. The site will include menus for most of the participating restaurants, parking information, and a map of restaurant locations. Consumers are urged to book their reservations early before the restaurants are booked.

As an added bonus, for every restaurant that participates in Baltimore's Winter Restaurant Week, Visit Baltimore and Downtown Partnership will donate $50 to The Journey Home, an agency that provides services to assist the homeless in finding permanent and supportive homes. Diners can also make a $10 donation by texting the word JOIN to 20222. Money raised from Friday, January 21, 2011 to Sunday January 30, 2011 will benefit The Journey Home.

Source: Baltimore County Office of Economic Development, BACVA and Downtown Partnership
Writer: Walaika Haskins

There's a new player in the popular daily deals game. Maryland-based Chewpons joins sites including Groupon and LivingSocial to bring residents in Baltimore City and surrounding counties discounted offers on food and drink from area businesses. 

Consumers who register thier e-mail address and zip code will receive "Daily Discounted Deals" ranging between 50 and 90 percent off in their email inbox.The Chewpons for featured businesses will be available for a period of 24 to 72 hours. The deals will expire six months to one year from the date of purchase. Chewpons do not require a certain number of participants and will not include an added service charge. 

A portion of the proceeds for each Chewpon purchase will go to support the charity of choice of that day's featured business highlighted in the site's "Daily Deal Donation" box on the homepage. If a business does not have a desired charity, then they may choose to give the proceeds to The Maryland Food Bank, Chewpons' primary charitable recipient.

Chewpons also rewards referrals with their unique "Chewbucks" program, which rewards existing users with discounts for recommending new ones.

Source: Chewpons
Writer: Walaika Haskins

Baltimore County has announced that its 2011 Restaurant Week  will take place Jan. 14 through Jan. 28. The dates, revealed last week, came with an open invitation to Baltimore County restaurateurs to participate in the event.

"We have so many wonderful restaurants in Baltimore County and this promotion will make it easy for residents and visitors to enjoy our local flavor," says County Executive Jim Smith. "I am looking forward to two delicious and affordable weeks of dining in Baltimore County."

The county hopes a wide variety of eateries throughout the area will participate. The Baltimore County Department of Economic Development office has sent out more than 500 letters to County restaurants outlining the promotion and inviting participation.

"It's easy and affordable for restaurants to participate," says Jill Feinberg, conference and tourism director for Baltimore County. "We expect to appeal to all palettes and price points." Participating restaurants will offer 1, 2, and 3-course lunch and dinner menus from $10.11 to $35.11 at five-dollar increments.

More information can be found at www.baltimorecountyrestaurantweek.com.

Source: Baltimore County DBED
Writer: Walaika Haskins

Anyone who's been to the B&O American Brasserie wouldn't be surprised to learn that the restaurant received an award for its food, decor or dining experience. But would you expect the downtown eatery to receive kudos for its treatment of its employees? The restaurant received the National Restaurant Association Educational Foundation (NRAEF) and Nation's Restaurant News 2010 SPIRIT Award for its "commitment to their workforce and a strong understanding of how their staff impacts the organization's overall success."

"Being recognized by the National Restaurant Association and Nation's Restaurant News for employee satisfaction at B&O American Brasserie means a great deal to us." says Niki Leondakis, president and chief operating officer of Kimpton Hotels & Restaurants. "At Kimpton, we are committed to empowering our employees to stay true to themselves. This recognition is a tremendous nod to the strong culture of care that the employees at B&O have created."

"It is an honor to win this prestigious award. At B&O American Brasserie we pride ourselves in employee satisfaction. We recognize the importance of a comfortable and positive work environment and we believe it benefits everyone, including costumers," says Marcus Garner, general manager of B&O American Brasserie.

The National Restaurant Association Education Foundation and Nation's Restaurant News present the annual award to four restaurants that have shown a superior dedication to employee recognition and retention. Winning restaurants display a commitment of quality in several areas including, employee recruitment, hiring, retention, education and training.

The awards are given in four categories (Fine Dining, Full Service, On Site, and Quick Service) and are won by varying types of food establishments from franchise foodservices to independent restaurants. Industry leaders and educators review applicants and determine the winners.

Source: B&O American Brasserie
Writer: Walaika Haskins