There are a few thoughts that ran through Jason Hisley’s mind when he was approached by producers about appearing on Holiday Wars—Food Network’s festive baking competition that pits teams of cake artists against one another in four weeks of winter-themed showdowns.

At this point, he’s competed on many of the network’s televised bake-offs, including Cake Wars, Sweet Genius, and Cutthroat Kitchen, so he’s been added to executives’ national roster of pastry chefs to tap into when new opportunities arise.

For starters, he thought about whether everything would run smoothly at his nearly two-year-old Timonium bakery, Cake By Jason, while he was on the West Coast filming. On top of that, he remembered the pressure and commitment required to put your best foot forward in these types of contests.

“They are certainly stressful,” he says. “You’re not just cooking. There’s people running around you, there’s cameramen, producers are yelling at you. It was one of those things where I was like, ‘Do I really want to do this so early in launching Cake by Jason?’ But, of course, I had to.”

Looking back now, he’s grateful that he did. In the Holiday Wars finale that aired last night, Hisley’s team, the “Bah Hum-Bakers,” took home the $25,000 grand prize after host Jonathan Bennett challenged them to showcase a friendly rivalry between Santa’s elves and reindeer. Their display, which depicted the animated characters sledding down a gigantic ice hill sculpted out of sheet cake, ultimately won over judges Shinmin Li and Jason Smith.

“There’s really no description for it,” says Hisley when asked his reaction to hearing his team’s name in the finale. “On one hand, I’ve been kicked off of shows and it was kind of a relief because it was so physically and mentally exhausting. And then there are the times when you win, and the joy is just insane.”

The final challenge was one of many that tasked Hisley’s team with thinking hyper-creatively throughout the competition. (Others included dreaming up scenarios in which Santa’s holds auditions for a new crop of elves and takes up a side hustle during the off season.)

“Food Network has really come a long way,” Hisley says. “It’s no longer just, ‘Show us your best interpretation of Santa delivering presents.’ It’s, ‘Santa’s off now, what does he do for a side job?’ That’s crazy, because people don’t think about those things all the time. It really allowed us, as artists, to get more creative and not just stick to one lane.”

A selection of Hisley’s holiday treats at Cake by Jason

Photography by Breanna Kuhlmann Lifestyle Photography

Of course, working as a team of four to collaboratively execute these massive dessert dioramas in one cohesive style didn’t come without its challenges. Though most reality television shows have been known to play up the drama for ratings, Hisley asserts that food competitions are just as nerve racking as they seem on TV. Specifically, he notes the struggles of baking in a foreign kitchen.

“There’s little things that people don’t think about,” he says. “For example, this was filmed in California where the humidity and temperature are different and there are studio lights on you. I’m used to baking in a 55-degree room that we control the temperature of at all times. So it’s kind of like throwing people into these entirely different worlds.”

When working as a team, the key to success, says Hisley, is forgetting about the competition. He’s proud of how his group, which was criticized in the first round for “playing it safe”, continued to improve throughout the show.

“For us, it almost wasn’t like we were competing with other teams, we were competing against ourselves,” he says. “In the third round we had a little pep talk and I was like, ‘I don’t care what everyone else is doing. Let’s not look at other kitchens—let’s just focus on ourselves and whatever we produce, we’ll be happy with.’ I think that final moment when they called our name for the win was just overwhelming pride that it worked.”

When it comes to his chunk of the prize money, Hisley plans to invest it into the future of the bakery. He and his business partner, Kelly Sokolis, are looking forward to bringing in some new equipment, while also focusing on continuing Cake by Jason’s internship programs. (His very first intern, Nicole Moran, is now the bakery’s lead cake designer.) Hisley, whose daily routine starts at 2 a.m., is also hoping to treat himself to a well-deserved beach vacation.

With Food Network putting many Baltimore chefs—including Dave Thomas of Ida B’s Table, Johntay Bedingfield of La Food Marketa, Steve Chu of Ekiben, and Jay Rohlfing of Cunningham’s—in the national spotlight this year, Hisley says it feels great to be able to represent his hometown.

“Baltimore has really become such a diverse hub for food and how people view food,” he says. “It’s such a unique city that’s evolving and changing, to bring this win back is insane.”

2 A.M. RISE AND GRIND

I’m definitely a morning person—even though it’s so early. I take my shower, get coffee, and I’m ready to tackle the day. I’m known for having a mohawk, so I straighten my naturally curly hair and gel it. If you see me without a mohawk, I’m usually really, really tired. I have two dogs and two cats, so I wake them up— that’s one of the best parts of my morning.

4 A.M. FRESH START

We bake fresh every day, so I assist our bakers with what we produce on a day-to-day basis: cakes, cupcakes, cake jars, donuts, and pastries.

7 A.M. READY TO ROLL

We open the doors, and it’s go-time! We might have 50 to 100 cakes that need decorations to be put on—we take care of those final touches so that they’re ready to be picked up.

9 A.M. LUNCH BREAK

The bakers and I are talking about lunch. Nothing is ever open that early, so we might have frozen pizza, chicken nuggets, whatever we can find in the grocery store that we can heat up and isn’t breakfast. It becomes a fun bonding time!

10 A.M. DOWN TO BUSINESS

For the next four hours, I do design work. If we’re doing a 3-D rollercoaster cake or one with snowflakes all over it, we make those decorations ahead of time.

4 P.M. HOMEBOUND

Depending on how busy it is, I’m here until 6 or 7. Otherwise, I’m heading home to hang out with my two chunky English bulldogs and my partner and have dinner together. It’s crazy because I bake all day—but I love cooking new recipes.

9 P.M. LIGHTS OUT

I say goodnight to my babies—my dogs and cats—and I’m asleep in five minutes.

NEWS

Arba Set to Close Inside R. House: After three years, Arba Mediterranean—one of the original vendors on R. House’s opening roster—is set to close for good inside the food hall on November 26. “It was very special to be a part of the opening of this place,” chef Farid Salloum said in a statement. Luckily, Salloum’s South Baltimore flagship Baba’s Mediterranean Kitchen will remain open for diners to get their fix of shawarma, falafel, fresh-baked pita, and delicious dips. Come December, the Arba stall will transform into a yet-to-be-announced concept from a new owner. Stay tuned for more details.

Jason Hisley Returning to Food Network: Baltimore baker Jason Hisley took to social media earlier this week to announce his return to Food Network this holiday season. Loyalists know the owner of Cake by Jason as a previous winner of nationally televised competitions including Cupcake Wars and Cake Hunters. On December 1, he will appear on the network’s Holiday Wars, a four-episode competition that pits teams against one another in a series of festive baking challenges. We’ll be rooting for Hisley, hoping he brings the $25,000 grand prize—and massive bragging rights—back to Baltimore.

OPEN

Chopt: A number of trendy fast-casual chains have made their way to the area in the past few years, and this DIY salad spot has followed the pack with five locations scattered throughout Maryland. The latest opened in Annapolis earlier this week, offering the brand’s massive salads and bowls made with customizable add-ins and scratch-made dressings. (Think “Moroccan Market” or “Kebab Cobb” varieties.) Stationed at the Festival at Riva shopping center, the 66-seat eatery pays homage to its location with maritime-themed decor. Here’s hoping the brand continues its expansion—next time a bit further north toward Charm City.

EPICUREAN EVENTS

11/03: TasteBuds: A Snack Food & CBD Festival
Coming to Maryland for the first time ever, the TasteBuds Snack Food & CBD Festival is creating a special day of munchies, music, and CBD education at Power Plant Live. From 1-6 p.m., more than 15 local food trucks will be combining the best snack foods with gourmet dishes—including a dipping fountain station with chocolate, nacho cheese, ranch, and cream cheese frosting. There will also be live music by Badfish with special guest Howi of Ballyhoo, Twinkie and Flaming Hot Cheeto-eating contests, and snacks galore.

11/5: Tacos, Etc.
If you’ve been meaning to advance your taco-making skills past the boxed hard shell kits you buy from the grocery store, this special Schola cooking class is a great opportunity to delve into the many facets of the savory dish. Guests will discover the vastness of traditional Mexican delicacy by crafting tacos filled with fried fish, beef tongue, a variety of salsas, and other toppings.

SHUT

The Hot Dry: It’s only been two months since the team behind La Cuchara transformed their former Riverside restaurant Minnow into this spot honoring the Hubei region of Central China. Just as diners began to see The Hot Dry find its footing—serving up soup dumplings, barbecue buns, and spicy Mala Chicken—it shuttered suddenly earlier this week. Chef/co-owner Ben Lefenfeld confirmed the closure to Baltimore, adding that though the team loved making the food and serving diners who came to enjoy, the concept was not “financially viable.” There’s no word yet what will take over the spot on the bottom floor of the 2 East Wells apartment complex, which now has two vacant restaurant spaces after the closure of Baltimore Soup Company many months ago.

*Additional reporting by Emily Kunisch.

OPEN

Old Major: This new Pigtown hangout, cleverly named after the pig in George Orwell’s Animal Farm, is all about embracing the neighborhood. Aside from its name, the spot pays homage to the area with specialty cocktails made with bacon simple syrup, and eight varieties of local beer on tap. “Pigtown is really starting to rise,” says manager Jake Parry. “When Suspended Brewing opened here, it brought so many people to the area. That’s something that we want to continue.”    

The renovated, 75-seat bar—formerly the Cockeyed Cow Saloon—debuted earlier this month, and is planning an official grand opening party on Saturday, April 28. Bar-goers are invited to sip discounted drinks (everything from Union beers to a Baltimore iteration of a Manhattan made with Sagamore 83 and Baltimore Whiskey Company’s Szechuan Baltimaro) while challenging friends to games of Skee-Ball, pinball, and cornhole on the back patio. There will also be plenty of pub grub, including pizza, tots, wings, and, of course, bacon. 900 S. Carey St., 443-873-7363

Amber: Locust Point locals might find themselves wondering if this new destination is a coffee shop or a brewpub. The answer? It’s both. “Basically, you could spend all day here,” the eatery’s website quips. Amber opened its doors quietly on the bottom floor of the new Anthem House retail-and-residential property last week, offering Ceremony Coffee, 40 taps of craft beer, and a menu of sandwiches, salads, and entrees like curry salmon and pork loin chops. The space, designed by local firm SM+P Architects, boasts modern touches like custom wallpaper, black accents, and a barn door that connects the cafe to Anthem House’s luxe lobby. 900 E. Fort Ave., 443-835-4060

MOD Pizza: Joining the likes of Mi & Yu Noodle Bar and Moby Dick House of Kabob at The Rotunda in Hampden is this fast-casual pizza chain. The spot is officially cutting the ribbon on Thursday, April 19 at 12 p.m., and offering free pizza and salad to its first 52 customers to celebrate. All proceeds from opening day will be donated to national hunger-prevention organization Generosity Feeds. 711 W. 40th St. 667-217-1280

COMING SOON

Cake by Jason: Local pastry personality Jason Hisley is putting the finishing touches on his long-awaited bakeshop in Timonium. Back in October, the former La Cakerie owner and executive chef announced that he would be parting ways with his former partners to start his own venture. And now, an official grand opening date for the new bakery has been set for Saturday, April 28. The celebration will begin at 10 a.m., and feature raffles, prizes, giveaways, and plenty of sweets to go around. Be on the lookout for Hisley’s signature cupcakes, donuts, pastries, and custom cakes. 47 E. Padonia Road, 443-504-7925

Roggenart: Last summer, Mt. Washington locals began making this Falls Road cafe a part of their daily routines—frequently stopping in for morning cappuccinos and authentic chocolate croissants. Soon, the European-inspired outpost will offer even more to love, as Roggenart is planning to open a second location at the Harbor Point development between Fells Point and Harbor East in the coming months. The cafe will serve all of its signature sandwiches, pastries, and fresh-baked breads in the new development, which also houses Ceremony Coffee Roasters, Honeygrow, and the recently debuted Plantbar. 5722 Falls Road, 443-835-4443

CH-CH CHANGES

Brew House No. 16: New blood has taken over this brewpub inside an old fire station in Mt. Vernon. Baltimore Fishbowl reports that a new chef, as well as two fresh brewmasters, have come on board after original co-owner and head brewer Ian Hummel moved on from the restaurant last fall. To celebrate all of the changes, the staff is hosting a special relaunch party with all-day happy hour deals on Saturday, April 21. Aside from featuring a few new house beers—including a cream ale, pale ale, and IPA—the event will highlight reimagined bites like crab pretzels, wings, Philly cheesesteak egg rolls, beer-battered onion rings, sliders, and tiramisu for dessert. 831 N. Calvert St. 410-659-4084

EPICUREAN EVENTS

4/21: One-Year Anniversary of Sagamore Spirit Distillery
Raise a glass to this dynamic distillery, which premiered its 49,000-square-foot property in Port Covington exactly one year ago. Since then, the distillery has filled hundreds of rye whiskey barrels and welcomed more than 30,000 guests for tours. To celebrate its big birthday, Sagamore is throwing an outdoor bash this weekend featuring music, lawn games, food trucks, and ticketed tours of its production space. Soak up some sunshine and enjoy live tunes from Sly 45, as well as eats from Taco Bar Food Truck, Mexican on the Run, and Gypsy Queen Cafe. 301 E. Cromwell St., 11 a.m. -6:30 p.m., Free, 410-624-7488

4/22: Highlandtown Wine Festival
Back for its 14th year, this neighborhood event celebrates all things vino with tastings, food pairings, and even a homemade wine competition. Gather on the corner of Claremont and Conkling streets in Highlandtown to sip samples of homemade beer and wine, as well as releases from neighborhood hotspot Old Line Spirits. There will also be requisite eats from DiPasquale’s, an array of art vendors, and dancing in the street with a live soundtrack from Gavin Elder and The Lords of Hamilton. Claremont and Conkling streets, 1-6 p.m., $20-25.

SHUT

HarborQue: After operating for a decade in South Baltimore, this neighborhood ’cue joint has shut its doors. Owner Kelley Stewart recently told The Sun that has she decided not to renew her lease at the South Charles Street space due to a decline in business. But this won’t be the last we see of the eatery’s brisket, cornbread, and signature “barbecue sundaes” topped with coleslaw and a pickle. Stewart plans to continue as a catering business and pop up at various festivals and food truck rallies in the area. There’s no word yet on what will become of the Federal Hill storefront. 1125 S. Charles St. 

CH-CH CHANGES

Bistro Rx: Patterson Park locals have come to love this corner staple, which has been offering al fresco drinks, rotating dinner dishes, and weekend brunch fare since it opened in 2010. Last week, owner Wayne Mahaffey—who also owns Mahaffey’s Pub in Canton—took to Facebook to announce some major changes in the works at his spot on the corner of East Baltimore and South Luzerne streets. For now, the pub’s last night of service will be Friday, February 16. It will be open for weekend brunch until the spring, when new owners are expected to resume regular hours daily. “It’s a transition,” Mahaffey writes. “I am confident that the new owners will bring the same kind of neighborhood revitalization force that it has been my pleasure to provide for you over the last seven years.”  2901 E. Baltimore St., 410-276-0820

The Land of Kush: This vegan mainstay on North Eutaw Street near the University of Maryland Midtown campus has had a lot going on recently. In the midst of headlining initiatives like Vegan Restaurant Week and the month-long Black Restaurant Challenge, husband-and-wife owners Gregory Brown and Naijha Wright-Brown are preparing to open a second location. Slated to debut next fall, the new spot on the corner of Madison and Chester Streets in East Baltimore will be significantly larger than the current digs. The owners are looking forward to becoming ingrained in the community, and serving neighbors their signature non-dairy dishes including lentil burgers, gluten free “chickun” salad, and the weekends-only vegan crab cakes seasoned with Old Bay. 801 N. Chester St.

COMING SOON

Cake by Jason: A grand opening date for Jason Hisley’s new Baltimore County bakeshop is slated for April. Back in October, the former La Cakerie owner and executive chef announced that he would be parting ways with his business partners to start a bakery of his own. “My vision for La Cakerie was to introduce a small, cozy shop where our community could enter in one mood, and leave happier when they entered,” Hisley wrote on Facebook. “As the brand became more recognized by a national audience, it became less recognizable as the vision I had when the journey began.” Though the Timonium shop, Cake by Jason Hisley, will have a new look and feel (fresh signage is already hung at the store in the Padonia Village Shopping Center), its menu will feature the chef’s classic cupcakes, donuts, pastries, coffee, and custom cakes. 47 E. Padonia Road

The Regal Beagle: Three’s Company fans most likely recognize the name of this new Canton cocktail bar, which is expected to open in the former home of Jack’s Bistro in April. According to reports by The Sun, former Jack’s owner Ted Stelzenmuller—who recently closed the restaurant to open new concept Blair’s on Hudson around the corner—will oversee the menu, while veteran bartender Ryan Sparks will head up the beverage program with cocktails inspired by the ’70s and ’80s when Three’s Company aired. Stay tuned for more details. 3123 Elliott St.

OPEN

Modern Market: Columbia diners welcomed this new all-day eatery with open arms earlier this week. The Colorado-based chain offers a menu of light fare, including avocado toast and oatmeal for breakfast, a variety of salads and grain bowls, brick-oven pizzas, and proteins ranging from lemongrass pulled pork to sesame tofu. The lean-and-green concept takes inspiration from renowned food and environmental author Michael Pollan, who advises a plant-fueled diet mixed with healthy fats. 6181 Old Dobbin Lane, Columbia, 443-583-3337

EPICUREAN EVENTS

2/16: Asian Pop-Up at The Corner Pantry
In celebration of the Chinese New Year, chef Neill Howell is offering a one-day-only menu of Asian-inspired eats at this Mt. Washington favorite. (The upcoming Year of the Dog serves as a fitting nod to the The Corner Pantry’s mascot, which just so happens to be the owners’ English Bulldog, Bessie.) Expect special dishes including kimchi pancakes, charcoal-grilled Korean short ribs, soba noodle salad, steamed buns, shrimp toast, Peking duck, and egg custard tartlets. 6080 Falls Road, 667-308-2331

2/18: Stranger Things Brunch & Trivia
If you haven’t binged Stranger Things since the second season dropped on Netflix in the fall, it’s time to brush up on your knowledge of the Upside Down. Jimmy’s Famous Seafood in Dundalk is embracing the sci-fi series by hosting an ’80s-themed trivia brunch this weekend. Dress in your finest vintage get-up to chow down on brunch fare including benedicts and bagels (and possibly Eggos?) while answering questions about Mike, Hopper, Eleven, and the rest of the gang from 2-4 p.m. There will be plenty of prizes for the teams that know Hawkins best. 6526 Holabird Ave., Dundalk, 410-633-4040, 10 a.m.-4 p.m.