2014 Ingredient All-Stars

These items are
currently trending on local plates.

By Jane Marion - March 2014

2014 Ingredient All-Stars

These items are
currently trending on local plates.

By Jane Marion - March 2014


Long a staple of French cuisine, rabbit has found a place on local menus as an alternative protein that tastes a lot like chicken. (We swear.) 

Try it at: Cunningham’s, where sultry smoked-rabbit rillettes are included with the house-made charcuterie plate.


Southerners have transformed grated cheese, mayonnaise, and chopped pimiento peppers into a beloved spread. Devotees swear by using cheddar cheese in their recipes. 

Try it at: Oliver Speck’s Eats & Drinks, where it’s slathered generously on The 16-Legged Burger (a combination of bison, lamb, beef, and pork that is topped with a fried egg).


This lean, delicious meat—high in zinc, niacin, and iron—inspires many manifestations, from sausage to steak. Gunpowder Bison & Trading Company in Monkton is a local purveyor for many area restaurants. 

Try it at: Waterstone Bar & Grille, which turns out a half-pound ground-bison patty graced with a grilled tomato and tzatziki, a Greek yogurt sauce. 


The root vegetable is known for its naturally sweet taste, excellent source of vitamins, and ability to ward off seemingly every ailment from high blood pressure to liver disease. 

Try it at: The Chesapeake, where they make Beets Five Ways—roasted, pickled, puréed, raw, and a micro-green rendition with feta cheese and pistachios.


Interest in the high-protein, gluten-free grain shows no sign of slowing. Last year, the United Nations even proclaimed 2013 the “International Year of Quinoa.” 

Try it at: Great Sage in Clarksville, where the roasted-mushroom-quinoa salad is truly transformative.


This earthy ingredient (infused with the aroma of white or black truffles) has been drizzled on everything from pizza to popcorn as a bold and flavorful finisher. 

Try it at: Kooper’s Tavern, where addictive truffle fries are doused with black-truffle oil and mixed with parsley, garlic, and Parmesan.


Pickled vegetables (from carrots to cabbage to cauliflower) are, oh, so au courant these days. You’ll find fermented foods appearing as starters, snacks, and sides. 

Try it at: Of Love & Regret, where an appetizer features varied house-made pickled offerings, from zucchini in sesame oil to pickled celery with Old Bay.

You May Also Like

Food & Drink

Sip Tips: April 2018

These three drinks reflect distinct flavors of their region.

In Good Taste

Food Truck Week is Back With More than 50 Participating Businesses

The event expands scope and launches in conjunction with Light City.

On The Town

Ten Things to Look Out for at the New Hotel Revival in Mt. Vernon

The new 14-story property features private karaoke rooms and panoramic views.

Food & Drink

Sip Tips: March 2018

Here are three delightful beverages we think are great to usher in a vernal thaw.

Food & Drink

Sundays Best

The hip bakehouse closes this weekend with Cross Street Market renovations, but we hope they will return.

In Good Taste

The Charmery is Giving Away Free Ice Cream in Towson on Wednesday

Owners host community appreciation event to celebrate their upcoming York Road location.

Connect With Us

Most Read

New Youth-Led Programming Coming to CharmTV: The Avenue will debut on April 21 and feature students discussing topics relevant to Baltimore.

The Big Baltimore Playlist: April 2018: The top five local songs you should download right now.

Maryland-Based Company Captures Milestones with 3D Photography: GoFigure 3D Photography creates lifelike figurines.

Post Typography Creates Underwater Art Piece For Light City’s Art Walk: Baltimore design agency teams up with PI.KL Studio and Figure 53 for installation.

Open & Shut: Sacré Sucré Coming Soon; The Emporiyum Takes a Break; In Bloom Closes: The latest restaurant openings, closings, and recent news.