Cooking at Pierpoint - Baltimore Magazine

Home March 2012 Section Cooking at Pierpoint

Cooking at Pierpoint

Three Bottles That Celebrate the Bandol Wine Region

Though the ancient fishing village on the Mediterranean coast remains a relatively tiny part of French wine production—with barely 3,800 acres under vine—wine enthusiasts continue to take note of its influence.

Cooking at Pierpoint

How CharmCuterie Went from a Fundraiser to a Full-Blown Grazing Board Business

“Grazing tables can connect a room full of strangers” says owner Kandace Lecocq. “I love the way it makes them interact.”

Cooking at Pierpoint

Former Afghan Refugee Set to Graduate from the University of Baltimore School of Law

The fourth-year law student is from a village in the Kunduz Province, which didn’t even have a public school until U.S. troops dislodged the Taliban around 2003. She’ll take the Maryland bar exam in July.

Find the Best in Baltimore

Cooking at Pierpoint

333E9638

Food & Drink

A Touch of Class

Channel your inner Giada or Emeril at these area cooking programs