A following of 200 million people worldwide hasn’t kept Pinterest founders Ben Silbermann and Evan Sharp from seeking insights from the individual. In an effort to gather feedback from users firsthand, the duo—who founded the image-driven lifestyle app in 2010—frequently leaves behind their San Francisco headquarters to meet one-on-one with select “pinners” from all over the globe. Their most recent stop was our very own Baltimore.

“Sometimes in San Francisco, we have celebrities come to the office, and it’s fun,” Sharp said. “But I think for Ben and me, it’s also really meaningful to meet a girl in her 20s who just moved out of her parents’ house. Her experience on Pinterest is just as worthy of attention and understanding for the company as someone who’s famous.”

While here for the day on Wednesday, Silbermann and Sharp attended a luncheon with several local female business owners and lifestyle bloggers including Tia Newton from Four One Oh!, Sara Barnes from Brown Paper Bag, and Brianne Izzo from Cupcakes & Kale Chips. They also met with Joe Ram, a father who uses Pinterest for home renovation and recipe ideas, and Sarah Juanita Dorsey, a jeweler who teaches classes at the Baltimore Museum of Art. Their goal was to learn how each pinner uses the service differently and how they can translate that feedback into company updates.

“We have a big research team that does this kind of work, but I don’t think there’s any substitute for talking to people directly—it’s very different from reading a report,” Silbermann said. “You also get the context of their lives,” added Sharp. “We can see a million people click that button from San Francisco, but it’s really hard to know what specific role Pinterest is playing in their lives.”

Silbermann and Sharp keep the meetings private so that pinners feel comfortable opening up, and once they collect all the insights to bring back home, they brainstorm with their team. Amongst the most recent pinner-driven requests that were implemented on the site include skin-tone filters (which help users find the most fitting hair and makeup tutorials) and board sections (which help organize boards into sub-categories). The crew is currently working on providing more reliable click-through links.

“A lot of the product design philosophy is giving people whatever they want, and making it really useful,” Silbermann said. “I think there are a lot of ways to kill time on your phone, so we want Pinterest to be fun, but also, we want people to look back on it and be like, ‘Oh, that was time well spent.’”

Just before coming to Baltimore, the duo visited Sharp’s hometown in York, Pennsylvania to visit family and collect a more rural-focused consumer report. Growing up just over an hour away from Baltimore, Sharp vividly remembers visiting the Inner Harbor and Camden Yards as a kid during Cal Ripken Jr.’s era. The co-founders have a trip to Iowa scheduled later in the year to get in touch with pinners in Silbermann’s hometown, along with some international excursions planned in the near future (considering over 50 percent of users are outside of the U.S.).

“One thing we find is that, even around the world, people have a lot more commonalities than they do differences,” Sharp said. “It’s been really fun to see the patterns of what people gravitate towards as you meet more and more people and talk to them about the same things.”

Silbermann and Sharp don’t characterize Pinterest as a social network, but instead as a “visual discovery engine” that’s focused on the individual pinner’s imagination. They strive to make Pinterest a place where people can discover the best versions of themselves—whether through recipes, home decor, workout routines, or fashion—and, in turn, live out those inspirations beyond the screen.

“For me, it’s been easier than ever to stay in touch with family, friends, and the news, but I didn’t realize up until recently how important it is to stay in touch with myself,” Sharp said. “So, it’s really helpful in all aspects of life to spend a little bit of time finding new ideas, doing something creative, and trying something new, even if you’re terrible at it.”

Bethesda native Ashish Alfred, who prefers to be called “Al,” began his culinary career in his 20s as a way to turn from an addiction issue and start fresh.

When the opportunity to attend International Culinary Center in Manhattan presented itself, the guy who had no interest in food—aside from watching old Julia Child episodes as a kid—took advantage of his new beginning and came back to Maryland four years later with a chef title, experience in big-name restaurants, and a passion to start his very own kitchen in his hometown.

So he established Duck Duck Goose in a little corner space in downtown Bethesda in 2016—which was modeled after the restaurants he frequented in Soho and West Village. After two years of success, he’s decided to open a second location in Fells Point next month.

“The whole thing kind of just happened by accident really,” Alfred said. “I’m not one of those people who was like, ‘Oh my gosh, I always wanted to be a chef.’ That just wasn’t the case. I tell people a lot that it found me, and I just suck less at cooking than I do at everything else.”

Taking over the former home of 8 Ball Bar & Grill (which closed its doors on South Broadway last month), the French brasserie will feature an open concept with plenty of tables, a wall mural, and an exhibition kitchen so that diners can see what’s going on from the front of the house to the back. Alfred is particularly excited about the patio the location offers, which will provide the restaurant with a quieter and more intimate nook for customers to enjoy.

“A lot of those places, and the people, down there have been there for a really long time,” Alfred said. “I really just want it to be a place that becomes part of that community and synonymous with a night out in Baltimore.”

Although Duck Duck Goose focuses on fancy French fare—including ratatouille, branzino, and honey roasted duck— Alfred is adamant about keeping the ambiance casual and fun. He assures that the music will always be a little bit too loud, the servers will be in baseball caps, and the bar will be open for the nightlife crowd. However, he still values the finer approach to dining and plans to preserve that element within the restaurant.

“We are a French restaurant that doesn’t take ourselves too seriously,” he said. “You can walk into Duck Duck Goose and grab a couple appetizers and a cocktail, but you can also walk in and get foie gras.”

Aside from a few staples offered year-round—including Alfred’s Chicken Forgione with spicy broccolini and charred lemon, which he discovered in New York—all of the restaurant’s plates are seasonal and ever-changing. Alfred particularly prides himself in Duck Duck Goose’s fresh pasta program, a feature that he is eager to share with his customers.

“Yes it’s French, but we like pasta, so we’re going to do what we want to,” he said. “At the end of the day, I’m a chef. I’ll walk in one day with 25 pounds of halibut and be like, ‘Hey this is going to be on the menu tonight.’”

Alfred does not want the new location to be a carbon copy of the original in Bethesda, but instead, wants it to be tailored to the Baltimore community. He moved to Canton last year in an effort to weave himself into the fabric of the city, and since then, he’s been able to connect with the neighborhood personally. His goal is to oversee daily operations now and in the years to come.

“My plan is not to be one of these chefs that opens a place up, hangs out for a couple of weeks, and rolls out after he hires 10 other people to be there,” he said. “I want to be close to it. Fells Point is such a lovely community of incredible people that both live and work there, and if I didn’t love it before, I absolutely 100 percent am in love with it now.”

There’s no better way to saddle up for summer than by celebrating the 143rd annual Preakness Stakes on May 19. Whether into pre-parties, balloon festivals, crab races, or fashions shows, there are plenty of ways to help welcome the famous thoroughbreds back for the biggest race in Maryland where they’ll compete for the middle jewel of the Triple Crown.

Off to the Races

Hi Ho Pimlico Spring Fashion Show
5/10:Complete with a lunch buffet, pop-up shops, races, and all things derby fashion, this spring fashion show is held to recognize women within the Maryland horse industry. Plus, a portion of the day’s proceeds will go towards The Foxie G Foundation, a nonprofit specializing in horse and cat rescue, and YOLT, a local charity that encourages organ donations. Preakness Stakes, 5201 Park Heights Ave., 11:30 a.m.-3:30 p.m., $98, 877-206-8042 

Sunrise Tours at Old Hilltop
5/15-5/18: Watch the sunrise from the Pimlico Grandstand and then get a morning glimpse of the Preakness life from behind the scenes as you tour the stable area, where you’ll most likely find trainers, owners, jockeys, and other VIPs. Preakness Stakes, 5201 Park Heights Ave., 6-9 a.m., Free, 410-542-9400

Alibi Breakfast
5/17: If you missed them during the sunrise tours, you can still meet Preakness horse owners, trainers, and jockeys during the pre-race breakfast event as they share the journey of trying to become the next thoroughbred champ. Preakness Stakes, 5201 Park Heights Ave., 9:30 a.m., $50, 410-542-9400

Black-Eyed Susan Race
5/18: What better way to ring in Preakness day than by celebrating all-girls style? Enjoy a seminar featuring renowned female racing analysts and of course, watch the finest 3-year-old fillies trek some dirt. Preakness Stakes, 5201 Park Heights Ave., 9 a.m., $40-$385, 410-542-9400

Budweiser InfieldFest 2018
5/19: View all the Preakness excitement right from the middle of the racetrack where you’ll be able to enjoy a pre-party with Post Malone, ODESZA, 21 Savage, Frank Walker, and DJ Vice, all the while getting your grub and drink on. Since this year marks the festival’s 10th anniversary, Budweiser promises to deliver the most elevated experience yet. Preakness Stakes, 5201 Park Heights Ave., 11 a.m.-9 p.m., $100-$155, 410-542-9400

Preakness Stakes at the Pimlico Race Course
5/19: Whether lounging in the Concourse, Grandstand, or Clubhouse, grab your fancy hats and sports coats and come out to watch the best of the best compete for the 173rd Preakness title. Preakness Stakes, 5201 Park Heights Ave., 6-9 p.m., $40-$720, 410-542-9400

Preakness Parties

Triple Crown Cocktail Hour
4/25, 5/9, 5/23, 6/6: Relish in an exclusive Wednesday-only cocktail series (that lasts through June) with Sagamore Spirit, where you’ll be to enjoy a guided sampling of all three craft spirits featured at the Triple Crown races, get a tour of the distillery, and a learn how to make your own specialty cocktails at home. Sagamore Spirit, 301 E. Cromwell St., 6-7 p.m., $25, 410-624-7488

Mt. Washington Tavern’s America’s Best Racing Preakness Party
5/16: Join this neighborhood bar as it hosts its 5th annual Preakness party in honor of the biggest racing week of the year. Expect specialty drinks, snack platters, a raffle to win tickets to the stakes, a silent auction to benefit Thoroughbred Aftercare Alliance—a Kentucky-based nonprofit that supports retired thoroughbreds—and the chance to buy some hats, clothes, and official racing memorabilia. The Mt. Washington Tavern, 5700 Newbury St., 7-10 pm., $15, 410-367-6903

Off to the Races! 2018 Preakness Party
5/18: Put on your Preakness best and join Horseshoe Casino Baltimore for a fundraising cocktail party that will feature signature drinks, a cash bar, delectable snacks, slots, music, a fashion show, and a chance to win prizes. Proceeds will go towards sending local youths to summer programs, and make sure you get your picture taken with a jockey. Horseshoe Casino Baltimore, 1525 Russell St., 7-11 p.m., $75, 410-878-0562

Preakness Sunset Derby Day Party
5/19: Ditch the stakes and celebrate Preakness day with seersuckers, sundresses, smooth jazz, DJs, specialty drinks, a VIP open lounge bar, a food buffet, and live horse race betting at the Laurel Park turf club. Laurel Park, 198 Laurel Race Track Rd., 4-10 p.m., $25-$400, 202-681-6380

Family Fun

The Preakness Balloon Festival
5/11-5/13: Hop aboard one of the 25 hot air balloons featured at this annual Preakness celebration that also includes a beer and wine garden, Maryland’s finest vendors, local food, live music, a kid zone, and a balloon glow after dusk. Plus, there’s a Nathan’s Hot Dog Eating Contest that will earn the winner a ticket to Coney Island for the final throwdown on July 4th. Howard County Fairgrounds, 2210 Fairgrounds Rd., times vary, 410-580-5231

2018 Crab Derby
5/17: To ring in Preakness weekend, watch your beloved crustacean friends contend for the Faidley/Devine Cup as they race one another at Lexington Market’s annual Crab Derby. Expect an evening of laughter, live reggae music, food from Baltimore’s most iconic vendors, games, and family fun. Lexington Market, 400 W. Lexington St., 4-8 p.m., $8-$49, 410-685-6169

Preakness Party
5/19: Join Columbia Horse Center—a horse racing barn in Laurel—for the ultimate family-friendly Preakness Party in town, where you can cheer on your favorite instructors as they go head-to-head in a battle to the top of the hill. All the while, you can enjoy an outdoor party that will include an open grill, volleyball, and a special race for kids. Columbia Horse Center, 10400 Gorman Rd., 5-8 p.m., 301-776-5850

Breakfast and Buses

CVP Preakness Pregame/Bus Trip
5/19: Join Charles Village Pub for a laid back pre-Preakness party that will feature bottomless drink specials and a continental breakfast. Then, hop on the bus and head to the stakes for the race. Charles Village Pub Towson, 19 W. Pennsylvania Ave., 8-10 a.m., $25-$30, 410-821-8155

Turtle Preakness Bus
5/19: Skip out on the parking hassle and take advantage of another bus deal that’ll get you to and from Pimlico. The ride will feature all-you-can-drink Greene Turtle beers and snacks, and there’s a mini pre-party at the restaurant if you get there early enough. The Greene Turtle in Towson, 408 York Road, 8:30 a.m., $30, 410-825-3980

Now, more recently than ever, burgeoning restaurant concepts have been trading out brick and mortar for headlights and windshield wipers, adding even more diversity to Baltimore’s dining DNA.

So, it’s only natural that these mobile meals get their very own event. From April 6-15, the second ever Food Truck Week will feature more than 50 different food trucks serving specials all around the city.

“What’s amazing with food trucks is that they’re small businesses that are opening their windows right there on the street, talking and connecting with other people,” said Willy Dely, founder of Baltimore Food Truck Week. “That’s the atmosphere Baltimore is about, and that’s what makes it so great for food trucks.”

The event will launch on Friday at 5 p.m. during Light City’s Neighborhood Lights Festival, where various “chefs on wheels” will be serving fitting food truck specials in Pigtown, Brooklyn, Hollins Market, Remington, and Darley Park throughout the weekend.

Throughout the following week, several food trucks—including Wild Thyme Baltimore, Greek on the Street, GoGanics, and Pasta La Vista, Baby!—will rotate at various locations throughout the region, from Timonium in Baltimore County down to Severn in Anne Arundel County.

“You see restaurant week across the country as a promotion to help restaurants sustain revenue during slow periods of time,” Dely said. “So the idea was to do something similar to really give the opportunity for food trucks to be in the spotlight and for people to be more aware about the industry.”

He is most excited about the weather this time around considering last year’s Food Truck Week took place in November at below freezing temperatures, but despite the early winter chill, he remembers seeing over 900 people show up to just a single event the first time around.

“The weather is definitely something that we are looking forward to for people to enjoy,” Dely said. “With the spring coming up, people are going out, and I’m sure all the trucks will be busy.”

As an employee in the restaurant industry for two decades, Dely says running a food truck demands additional effort that’s not found in a standard brick and mortar shop, and that owners are operating out of a place of true passion. His ultimate goal is to see these small businesses thrive and grow in the years to come.

“It’s been amazing because if you look back in 2010, we probably had around 10 to 12 food trucks in Baltimore,” Dely said. “Now, there are over 100 food trucks licensed in the city. They are very passionate and talented in everything they do.”

You know Spring is in the air when you start smelling peanuts, hot dogs, popcorn, and crabby waffle fries (well, for us Baltimoreans at least) lingering from Camden Yards.

In honor of MLB’s earliest opening day in history, Charm City will soon be seeing no shortage of party buses, tailgates, fan food favorites, and O’s drink specials on March 29 when the Orioles take on the Minnesota Twins.

Ballpark Buses and Breakfast

Opening Day with Claddagh Pub

Skip out on the parking paranoia and celebrate an Irish opening day with a $100 package deal that includes a coach bus ride to and from the stadium, a game ticket, free beer, and a breakfast buffet from 9-11:55 a.m. Claddagh Pub, 2918 O’Donnell St., 410-522-4220

The Famous O’s Opening Day 2018

Join Jimmy’s Famous Seafood and enjoy yet another transportation package for $140 that will get you lower-level outfield seats, an O’s t-shirt, a brunch buffet prepared by Chef Tony, a lift to and from the stadium (featuring complimentary beer), and a live concert by Here’s to the Night, a local ’90s cover band. Jimmy’s Famous Seafood, 6526 Holabird Ave., 410-633-4040

Fifth Annual Opening Day Party Bus

The Chasseur and The Pig Rooster Smokehouse are teaming up again for their fifth annual opening day party bus event, which entails a light breakfast buffet and bottomless Boh drafts at the Chasseur, a souvenir baseball tee, a ride to and from Camden Yards, and drop off at The Pig and Rooster Smokehouse for an exclusive after party.The Chasseur, 3328 Foster Ave., 410-327-6984

Tailgate Greats

2018 O’s Opening Day Tailgate Shindig

LGC Sports Marketing and BMORE Around Town are hosting their eighth annual opening day tailgate party from 10 a.m.- 2 p.m. at the Purple Tailgate Lot—but celebrating in orange instead—located just a few blocks away from Camden Yards. The “shindig” will feature an open bar, game-day food, cornhole, and live entertainment. Depending on the five package options—ranging from $40 to $189—you can attend the tailgate party, or go all out and enjoy an upper-level game day ticket, early entry, and even an additional ticket and bus ride to the O’s game at Nationals Park in D.C. on June 20. Purple Tailgate Zone, 152 W. Ostend St., 443-413-2336

Second Annual Opening Day Festival

Join Game Bar & Grill and 98 Rock on March 29 and 30 for a classic ballpark celebration that will feature carnival games, dunking booths, moon bounces, live music, specialty broadcasts, a complimentary breakfast buffet from 6-10 a.m., drink deals, free shuttles to and from the stadium, and an appearance from Natty Boh himself. Game Bar and Grill, 1400 Warner St., 410-385-0100

Opening Day: Party on the Patio

Celebrate just a few steps away from Camden Yards with some DJ jams, pizza fries, beef chili burgers, yard dogs, salmon BLTs, an Orioles peach tea brew, and specialty crushes at the Marriott at the Inner Harbor this opening day. Proceeds from the event will go towards Children’s Miracle Network and guests are also encouraged to bring canned foods for the Maryland Food Bank collection. Baltimore Marriott Inner Harbor at Camden Yards, 110 South Eutaw St., 410-962-0202

Ballpark Brews

Orioles Opening Day with Phillips Crab Deck Baltimore

Forget the crab legs and instead feast on all-you-can-eat hot dogs and peanuts at Phillips Crab Deck this opening day, all the while enjoying $2 Natty Bohs, $4 happy hour, and $5 Orange Crushes. Be sure to wear your O’s gear for full access. Phillips Crab Deck Baltimore, 601 E. Pratt St., 410-685-6600

Orioles Opening Day

If you can’t get to the yard, hit up Clancy’s Pub in Sparrows Point to watch the game on a 75-inch TV while grubbing on $3 Chesapeake-style Polock Johnny’s sausages, $2.50 Miller Lites, $5 Natty Bohs (both of which come with complimentary stadium cups), $1 orange jello shots, and $5 Orange Crushes. Clancy’s Pub, 6916 North Point Road, 443-242-6103

Alewife Baltimore Opening Day

Indulge in “Camden casks” all day long with Alewife Baltimore, which will be featuring ballpark-themed blends from Monument City Brewing Company including Brown with Crackerjacks, Battle IPA with baseball bat (ash, hickory, maple), and Penchant Pils with sunflower seeds, along with early Oriole bird brunch specials from 10 a.m.-12 p.m. Alewife Baltimore, 21 N. Eutaw St., 410-545-5112

Opening Day Eve with Flying Dog

Beat the park crowds and ring in opening day with Portside Tavern on March 28 from 6-10 p.m., where you can enjoy specialty craft taps from Flying Dog Brewery, prizes, and giveaways. Portside Tavern, 2821 O’Donnell St., 410-522-7678

Flying Dog Opening Day Event

Speaking of Flying Dog, the Frederick County brewery is also teaming up with Max’s Taphouse for an all-nighter kind of opening day where it will feature four casks, over 20 different drafts, and even a game-day “bleacher beer” can from 11 a.m.- 2 a.m. Max’s Taphouse, 737 S. Broadway, 410-675-6297

There’s no better way to spend the last month of winter than by indulging in all things warm, hearty, and, of course, Irish. Whether you’re into bagpipes, corned beef, aged whiskey, or an all-you-can-drink fest, Charm City will be offering a smorgasbord of things to do to this St. Patrick’s Day that will satisfy palates and appetites of every kind.

Shamrock Shindigs

3/10: 20th Annual Federal Hill Irish Stroll
Get you pub steps in during Baltimore’s oldest St. Patrick’s Day bar crawl, taking place this Saturday all over in Federal Hill. Dress in green and enjoy discounted beverages—including $3 Miller Lites, $4 Blue Moons, $4 Summer Shandy’s, and $5 Jameson shots—along with some authentic Irish dishes at Ropewalk Tavern, Nobles Bar and Grill, Abbey Burger Bistro, and other participating locations. Register at Mother’s Grille, 1119 S. Charles St., 1-9 p.m., starting at $20, 410-244-8686

3/11-3/18: Annual St. Patrick’s Day Celebration at An Poitin Stil
Relish in an eight-day fest with An Poitin Stil, which will be featuring a plethora of Irish activities, music, drinks, food, and performances for all ages. Also, be sure to get your Guinness cup engraved. An Poitin Stil- The Still Timonium, 2323 York Road, 410-560-7900

3/16 and 3/17: 23rd Annual Meet in the Street
Pull an all nighter with Claddaugh Pub and enjoy drinks and live bands out on the street, including Kristen and the Noise, Crushing Day, Hot Tub Limo, and more to be added. Claddagh Pub, 2918 O’Donnell St., 10 a.m.- 2 a.m., Free, 410-522-4220

3/16-3/18: NCAA Tournament Games all Weekend Long
Join Looney’s Pub in Canton for an-all weekend celebration that will feature an outside beer garden, drink discounts, and multiple DJs. The event will kick off on Friday with “Bacon and Beer,” a free breakfast buffet, that will be covered by 98 Rock. Looney’s Pub in Canton, 2900 O’Donnell St., 410-675-9235

3/16-3/18: SoPatrick’s Day Party
Enjoy yet another all-weekend party at Southern Provisions, featuring tent parties with drink specials—including $2 Bud Lights and $5 bombs—and live music by The Pips, Honey Extractor, and DJ Caldwall on Friday and Saturday. Then, on Sunday, enjoy a brunch featuring $15 bottomless mimosas and waffle-battered wings. Southern Provisions, 3000 O’Donnell St., 410-675-4029

3/17: Kegs ‘N Eggs Rally at Power Plant Live
Featuring Mosaic, Mex Tequila Bar, Charm City Pizza, and more, this event starts early on St. Patrick’s Day with food, special drinks, live entertainment, DJs, and confetti cannons. Power Plant Live, 34 Market Place, 10 a.m.-3p.m., $30- $100, 410-727-5483

3/17: Shamrocks & Shenanigans at Power Plant Live
Gather for live music by LiQuid A, Troll Tribe, and Joey Janko, along with games, giveaways, and drink specials including $3 Leinenkugels, $4 Captain Morgans, and $5 shots. Enter the “Pot-of Gold” raffle for a chance to win Firefly Music Fest tickets, an Orioles game day package, and other prizes. Power Plant Live, 34 Market Place, 7 p.m.-close, $5-$10, 410-727-5483

3/17: Delia Foley’s 2nd Annual St. Paddy’s Day Block Party
Celebrate on Charles Street with Delia Foley’s and enjoy a Guinness beer truck, Miller Lite and Jameson tents, an Irish Crush station, live music from Bond & Bentley and Grilled Lincoln, and chances to win some door prizes. Delia Foley’s, 1439 S. Charles St., 11 a.m.-7 p.m., $10, 443-682-9141

3/17: Irish, Whiskey, Craft Beer & Oyster Festival
Featuring $1 tastings and oysters, live music, and more, Boathouse Canton Waterfront Grille is partnering with Dundalk Dan’s Beef Jerky and Heavy Seas Beer to celebrate its second annual St. Patrick’s Day festival. Boathouse Canton Waterfront Grille, 2809 Boston St., 1-4 p.m., $15, 410-773-9795

3/17: Lucky You!
Hang out at the Mount Vernon Marketplace for food and drink specials, including a reuben beef burger and Irish coffee boozy shake from Between2buns, $4 beers and $6 wines from Taps Fill Station, and $3 pints of green Natty Boh from Pinch. Mt. Vernon Marketplace, 520 Park Ave., 5-11 p.m., 443-796-7393

3/17: St. Paddy’s Day Block Party at Parts & Labor
Gather around the fire pit at this Remington hangout to take advantage of afternoon happy hour specials while feasting on corned beef, bangers and mash, and Shepherd’s Pie. Be sure to get there early for beat-the-clock specials (beers start at 25 cents at 11 a.m., then increase to 50 cents at noon, and so on until 4 p.m.) on Peabody Heights’ Old Oriole Park cans. 2600 N. Howard St., 443-873-8887

Courtesy of Looney’s Pub

Pub Parties

3/12: Pub Paint Night
“Eat, drink, and be Irish & crafty” at Sláinte Irish Pub in Fells Point as it rings in St. Patrick’s Day with an Irish-themed paint night. Tickets are available on a first-come, first-served basis. Sláinte Irish Pub and Restaurant, 1700 Thames St., 6:30-9:30 p.m., 410-563-6600

3/16 and 3/17: St. Paddy’s 90s Party at Black Flag Brewing Company
While it won’t be offering green drinks, this Columbia brewery will feature unlimited access to its new Saved by the Bell series beer (only if you wear something green or definitively ’90s). Also, expect to jam to Backstreet Boys and Nirvana all night long while indulging in delicacies offered by different food trucks, including Taco Bar and WOLO. Black Flag Brewing Company, 9315 Snowden River Pkwy., Ste. C, 4-11:59 p.m., 443-864-5139

3/16-3/18: Knotty Pine’s Annual St. Patrick’s Day Weekend
Alice will be serving her famous Irish staples, including corned beef, potatoes, cabbage, colcannon, carrots, coleslaw, and potato leek soup, all the while serving Guinness, Jameson, Irish Car Bombs, and Green Crushes throughout the weekend. Knotty Pine Baltimore, 801 S. Conkling Street, 4-10 p.m., 410-534-9701

3/17: St. Patty’s Day Pints and Pancakes
Start your day off with Mahaffey’s Pub for pancakes, bacon, sausage, and a free-fixings bar featuring $3 Guinness pints. After that, enjoy more drinks, corned beef, cabbage, and Bangers and Mash all day. Mahaffey’s Pub, 2706 Dillon St., 8 a.m.-2 a.m., 410-276-9899

3/17: Volo Baltimore St. Patrick’s Day Kick-Off
Be charitable this year and celebrate with El Bufalo Tequila Bar & Kitchen, which will be offering $20 Pot o’ Gold tickets that give you access to two-hour AYCD Bud Lites, $8 wing baskets, and VIP Access to El Bufalo’s Saturday Night Weekender Party. For every ticket sold, $5 will go towards the Volo City Kids Foundation, a sports center open to all kids regardless of ability or economic background. El Bufalo Tequila Bar & Kitchen, 2921 O’Donnell Street, 2-5 p.m., Free-$20, 410-814-0594

3/17: St. Patrick’s Day Celebration
Featuring live music, a bagpiper, Irish dancers, all-day Irish food specials, and $3.17 Guinness pints from 7-9 a.m., James Joyce Irish Pub on St. Patrick’s Day will immerse patrons in the ultimate cultural experience. James Joyce Irish Pub and Restaurant, 616 S. President St., 7 a.m.- 2 a.m., 410-727-5107

3/17: HandleBar Cafe
Pedal over to HandleBar to enjoy drink specials, including $5 Irish coffee, along with an all-day Irish menu and live Irish music. HandleBar Cafe, 511 S. Caroline St., 8 a.m.- 1:30 a.m., 443-438-7065

3/17: Tark’s Grill
They say that everyone is Irish on St. Patrick’s Day, and that will certainly be the case at this Green Spring Station favorite. For one night only, the bar will transform into O’Tark’s Grill and feature a special menu of eats inspired by the Emerald Isle. Irish music masters Laura Byrne and Dominick Murray will provide the evening’s entertainment alongside DJ Steve Hartka, who will be spinning until close. 2360 W. Joppa Road, Lutherville, 4-7 p.m., 410-583-8275

Emerald Eats

3/13: St. Patrick’s Bites & Brews
The Chasseur’s monthly beer-focused event is back, this time inspired by nothing other than St. Patrick’s Day. It will feature five to-be-announced brews on draft from a select craft brewery, paired with five small plates. The Chasseur, 3328 Foster Ave., 4-10 p.m., 410-327-6984

3/14: Three-Course Guinness Dinner
Prepared by Chef Pedro Flores at James Joyce Irish Pub, the three-course dinner includes beer-battered shrimp paired with Harp, marinated beef kabobs paired with Smithwick’s, and black and white créme brulee paired with a pint of Guinness. James Joyce Irish Pub and Restaurant, 616 S. President St., 8 p.m., $39.95, 410-727-5107

3/16: Westland Distillery St. Patrick’s Day Tasting Dinner
R. Bar is featuring an St. Patrick’s Day four-course dinner and cocktail pairing, teaming with food stalls Molina, Stall 11, White Envelope, Little Baby’s Ice Cream. Menu items will include smoked pork belly, vegan mac and cheese, Irish-inspired ice cream flavors, and specialty whiskeys from Westland Distillery. R. House, 301 West 29 St., 7-9 p.m., $55, 443-347-3570

3/17: Official Rye Whiskey Release Party
Celebrate with the Baltimore Whiskey Company this St. Patrick’s Day as it publicly debuts the first rye whiskey distilled in the city in more than 50 years—Epoch Straight Rye. All the while sipping your exclusive batch one, treat yourself to some snacks provided by Well Crafted Pizza and Sugarvale. The Baltimore Whiskey Company, 2800 Sisson St., 1-5 p.m., 443-687-9099

Courtesy of The Corner Pantry

3/17: The Corner Pantry
Usually known for their British fare, The Corner Pantry is making items from across the channel, including a corned beef and braised cabbage special served with a scallion mash this St. Patrick’s Day. The Corner Pantry, 6080 Falls Road, $18, 667-308-2331

3/17: R. House
For those who like green eggs and ham, Ground and Griddled will be serving a specialty St. Patrick’s Day rendition while Stall 11 will be featuring two of its Kale-based smoothies for a lighter and healthier take on the holiday. R. House, 301 West 29 St., 443-347-3570

If Baltimore were a flavor, it would taste like melted marshmallow over a snowball, lemon juice from a peppermint stick, a fudgy Berger cookie, and all things crab. Both newbies and life-long locals alike pride themselves in Charm City’s fair share of native dishes, but there’s one in particular that has been forgotten over the years and is known to be quite the catch: the coddie.

The indigenous dish—a fried salt cod and potato cake sandwiched between two saltine crackers with a side of yellow mustard—traces back to the early 1900s when the Cohen family sold them in trucks all around Baltimore. The treat became an instant hit, and almost every business in the area had coddies for sale until the 1970s.

“Often they sold it as a snack, and [you] saw them on bars, that nature,” said Nancy Faidley Devine, owner of Faidley’s Seafood in Lexington Market. “They’ve been around for a long time. Of course, salt cod came over on the ships. I’m sure it goes way, way back when the sailors came across. They salted the fish to preserve it.”

But in their heyday, coddies were practically served everywhere, like candy shops, bars, and hot dog stands. While not as prevalent as they once were, the traditional snack still shows up on area menus.

Devine, 82, has been serving coddies at her restaurant since the 1960s and prepares them as traditionally as possible, using only onion, pepper, and parsley in the salt cod and mashed potato concoction just as the original did. They sell at least 300 coddies per week, and even though most people nowadays concentrate on the crab cake, they still have their share of die-hard customers who order eight coddies at a time.

Although she refuses to revamp the recipe in any way, Devine has exclusively considered creating something new out of the original that she thinks will do well with the public.

“It’s a delicious dish and a wonderful snack, and I keep thinking, ‘Boy, for somebody that would serve breakfast and serve a poached egg on a codfish cake, that would be delicious,’” Faidley said. “Codfish benedict, my new recipe.”

Other restaurants have also gotten creative with the classic dish including Dylan’s Oyster Cellar, whose owner, Dylan Salmon, frequented Faidley’s as a teenager for his coddie fix. He was drawn to the dish’s history and tradition, and has been serving it in his restaurant since the day it opened in lieu of the crab cake, which he joked he’s made too many of in his lifetime.

“I think it’s something that doesn’t pop off the menu to the eye, but once it’s ordered and tasted, you’ll remember it and you’ll come back to get it,” Salmon said. “It sits on the menu pretty boringly—with the salt and the mustard, none of that sounds good—but when you put it all together, it’s amazing.”

Unlike Faidley’s, Salmon’s coddie recipe is a bit more decorated. He adds paprika, onion powder, mustard powder, garlic, and other “secret spices for some love”—but not to the point where the original flavors are lost. He says the most important ingredient is the salt cod, which takes about two days to soften in a pot of water, and he is particular about keeping the potatoes fluffy. Salmon says maintaining the integrity of the core ingredients is key.

“I’ve seen some other places that have tried to like gild the lily,” he said. “But I’m used to having it on a paper plate with a packet of yellow mustard and a pack of saltines, and that’s the way I like it.”

Sean Fisher, chef at Mama’s on the Half Shell, also takes a special interest in the coddie, which he remembers having as a child when visiting his grandmother in Baltimore. She would make them herself and tell Fisher how she used to get them from candy stores in the ’20s for a couple of pennies each.

The coddie was one of the first items Fisher added to Mama’s menu, and just like Devine and Salmon, he serves them with saltines and mustard. He makes them similarly to the way his grandmother did, except he uses diced potatoes as opposed to mashed and rations the cake with more fish than what she did. Plus, he adds a bit of green onion for color.

“We keep it traditional at Mama’s because it’s a staple on the menu,” Fisher said. “We wanted to be a Baltimore chowder house, and we thought that would be the best staple, besides chowder of course.”

Fisher has tried messing around with a modernized version of the native treat— attempting fried codfish cake tacos at sister restaurant Nacho Mama’s—but customers are not fond of the change.

“People are drawn to it because of its simplicity,” he said. “Who doesn’t like a deep fried cod and potato cake served on saltine crackers with yellow mustard?”

In a world where bacon on a stick is commonplace and chili cook-offs dominate the winter season, it’s refreshing when an event comes along to suit all palates. Both vegans and carnivores alike are hungry to kick off Baltimore’s winter edition of Vegan Restaurant Week at the third annual Vegan Mac ‘n Cheese Championship, taking place this Saturday, February 10.

The contest will be held at the Inner Harbor’s Radisson Hotel and will be hosted by Thrive Baltimore, a nonprofit specializing in food and environmental activism. More than 30 local and out-of-state vegan chefs, caterers, and mac ‘n cheese enthusiasts will compete for the best vegan mac and cheese title. Attendees will be able to sample each recipe and cast the deciding vote.

“Mac and cheese just brings people together,” said Brenda Sanders, food justice activist and co-founder of Thrive Baltimore. “It’s almost like it crosses culture. It’s one of those staples—the thing people go to when they think of comfort food—and there’s the novelty of it being done in a completely different way.”

This year’s event is slated to be the largest one yet with an expected turnout of about 4,000 people, double the amount of last year’s attendance and four times than that of its debut two years ago. Sanders recalls seeing the line stretch three blocks down in 2016 and is excited that this year’s competition has expanded beyond the Baltimore region.

“This event is a big one, a fun one, and an exciting one,” she said. “It’s also is an opportunity to educate people that there are better alternatives for health, our environment, and for bringing communities together.”

Sanders credits her nonprofit and other similar local organizations for the growth of veganism over the last few years in Baltimore, and her mission for the event is to bring awareness to a healthier, more animal-friendly lifestyle available to all. She hopes to meet the food disparity needs in low-income communities, and all proceeds from the event will go towards that goal.

The contest is honoring the city’s second Vegan Restaurant Week that’s running from February 9 to 18 in which over 20 local restaurants will be promoting veganism. Some will even be offering special menus, including The Sweet Side Cafe in Hampden, The Land of Kush in Mt. Vernon, Encantada at AVAM in Federal Hill, and The Nickel Taphouse in Mt. Washington.

“People are definitely ready for a change, and I’m really excited to be a part of bringing an alternative to Baltimore,” Sanders said.

Whether it’s the overarching festival or the mac and cheese event, most of the attendees are not even vegan, but they leave satisfied. Sanders explains that there are just as many ways to make mac and cheese as there are plant-based milk products available on the market. She is especially excited for the rich, creamy cashew-based recipes featured by some of the contestants.

“In Baltimore, we love something that is a little bit weird, a little bit different,” Sanders said. “And so we’ll come and check it out.”

The story goes that one of the Dolaway boys was on a business trip in Baltimore for his father’s scrap metal company when he took interest in a beat-up corner building for sale in Federal Hill. He called his brother and asked him how he felt about moving from Philadelphia to open a bar together, and by October 2000, they established MaGerk’s Pub and Grill.
 

Eventually, the bar gained a reputation for being Philly-themed, both for its food and football, and expanded to three additional locations including one in Harford County and two in the Philadelphia suburbs.  

“We welcome new fans every year,” said Sarah Clark, manager of MaGerk’s in Federal Hill for 16 years. “There are people who have moved to Baltimore and hear that MaGerk’s is the place to watch the Eagles game, so they show up alone and leave feeling like they’ve gained 100 new friends.”
 

The bar will certainly be packed this Super Bowl Sunday as the Eagles battle it out in the championship game for the first time since 2004, and vie for the ultimate title for the first time in nearly 60 years.
 

“We’re [really excited] to spend the day with the fans that have been coming in through the good times and the bad,” Clark said. “We want it to be a great day shared by the people who love the game and the team.”
 

MaGerk’s will be featuring $15 buckets of Miller Lite and Eagles Bombs—green shooters mixed with Red Bull—to celebrate. The bar will also be serving pub grub including its famous Philly cheesesteaks—made with rolls delivered straight from Philadelphia—and its cheesesteak egg rolls. Seating will be available on a first-come, first-served basis.  

The staff is keeping the restaurant reservation-free because they want to leave the space open for regulars and provide a memorable experience for devoted fans.  

Regardless of the game’s results on Sunday, MaGerk’s will always be a proud supporter of the Philadelphia Eagles and promises to chant the team’s fighting song even in the middle of July.  

The owners credit their success to the local community and deem their pub crowd as being one big and welcoming family. MaGerk’s prides itself in giving Baltimore’s growing number of Philadelphia transplants a sense of home.  

Clark recalls a number of regulars who come in on Sundays, including a Philly migrant who hesitantly showed up alone at the bar last year in an Eagles jersey and even a couple who got married at the restaurant last fall.  

“Seeing the way the Eagles have played this year and the momentum that’s grown at this point has just been phenomenal,” Clark said. “Their fans deserve this.” 

For football fans spending their Super Bowl Sunday at home, Clark has shared the restaurant’s original cheesesteak recipe, which has been a long-time staple on the menu. Although she highly recommends using a sub roll from Philadelphia, any open-faced one will do the trick.  

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Recipe

The inside:

• Chopped 8 oz. rib eye
• Sliced onions (MaGerk’s uses Vidalia onions)
• Two slices of white American cheese
   

The outside:

• An open-faced sub roll
• Two slices of white American cheese

Start by sautéing the shaved rib eye and sliced onions until the meat is cooked and the flavors are combined nicely, then add two slices of white American cheese to the mixture until they are melted. While that is cooking, melt two more slices of American cheese on the open sub in a toaster oven, and once the meat is ready, place it inside of the roll and enjoy.