Weekend Lineup: Feb. 23-25

Kaitlyn Pacheco — Thu, 22 Feb 2018 17:01:00 +0000

Five things to eat, drink, see, hear, and do with your Charm City weekend.

EAT

Feb. 24: Taste Baltimore 3

The Motor House, 120 W. North Ave. 12-4 p.m. $20. 410-637-8300.

Three years ago, Chef Catina Smith of Magdalena Restaurant felt inspired by Baltimore’s small-batch food businesses and decided to create a mini food emporium to highlight local chefs and food professionals. Now in its third installment, Taste Baltimore is back with 15 food vendors, cooking demos by culinary instructor Chef Egg, and live music. Munch on samples from local favorites like The Elephant, new foodies like Wilde Thyme and Sporty Dog Creations, and watch chefs whip up tasty dishes with mystery ingredients in a Chopped-style competition.

DRINK

Feb. 24: The Big Lebowski Viewing and Costume Party

Waverly Brewing Company, 1625 Union Ave. 7 p.m. Free. 443-438-5765.

This weekend, the Dude abides in Hampden-Woodberry. On Saturday, the Waverly Brewing starts a new tradition with a screening of the 1998 cult classic comedy, The Big Lebowski. Prepare your one-liners and bowling references, then raid your closet for the perfect costume to channel your inner Dude, Donny, or Walter. Think bathrobes, amber-tinged sunglasses, and Viking helmets, as the best dressed guests can win bar tabs and brewery gift cards.

SEE

Feb. 23-25: American Craft Council Show

Baltimore Convention Center, 1 W. Pratt St. Fri. 10 a.m.-8 p.m., Sat. 10 a.m.-6 p.m., Sun. 11 a.m.-5 p.m. $14-34. 612-206-3100.

Take cover from the rain this weekend and surround yourself with all things bright and shiny. During this three-day indoor craft extravaganza, browse unique wares from more than 650 contemporary American artists, including Baltimore makers like Ronni Aronin’s ceramics, Tigerlillyshop’s fun jewelry, and Erin Draper’s yoga wear. While there’s enough handmade home décor, furniture, accessories, and toys to keep you entertained for hours, don’t miss out on specialty pop-up booths featuring wearable art, interior designs, hands-on activities, and even handcrafted whisky tastings.

HEAR

Feb. 23: Surf Harp

The Windup Space, 12 W. North Ave. 8 p.m. $8. 410-244-8855.

When Surf Harp popped up on our radar back in 2016 with its first full-length album, Peel, we were immediately captivated by the vibrant, rollicking sound. This Friday, the indie quintet will release its second album, Mr. Big Picture, and perform the brand-new record—a rambunctious feat that channels the very best of ’80s New Wave and post-punk with a Damn The Man mentality— in its entirety with soon-to-be-favorites like “D.I. Cig” and “I Lost You.” Guest musicians will perform as well, including fellow local talents Chiffon and Jacober, as well as New York regulars Operator Music Band and Zula. Grab a 12-inch vinyl, featuring a snazzy screen-printed cover by illustrator George Wylesol, to listen on repeat.

DO

Feb. 24: Black Tie Baltimore’s Fake Wedding

Baltimore Museum of Industry, 1415 Key Hwy. 7 p.m. $95-120. 410-727-4808.

Let’s skip the whole “I do” part and go straight to the reception. At this fake wedding to support the volunteer-and-day-drink nonprofit, Volunteer Untapped, don your best formal attire and spend a lively evening sipping drinks from the open bar, noshing on hors d’oeuvres by Sascha’s Catering, and grooving to live music from Moonshine. And of course, as always, this is all for a good cause, so don’t miss out on the Charity Tinder booth, where you can swipe right to meet local philanthropic partners and get involved with their efforts.

Source

Turkey Tips

Jane Marion — Thu, 20 Nov 2014 12:00:00 +0000

No doubt about it: Turkey is the reigning bird of the holiday season. To guide you on your culinary adventures to Birdland, we turned to Sascha Wolhandler, caterer and owner of Sascha’s cafe. “Turkey is a really bland thing, so season it up,” says Wolhandler. “Don’t be afraid to flavor your bird and let it fly!”

What type of turkey is best to buy?
Sascha Wolhandler: I always get a good organic turkey. I often get mine from Friendly Farms, but there are so many great farmers’ markets out there. Remember, it’s never too early to put your order in.

Any favorite turkey recipes?
SW: I use my mother’s recipe from a million years ago. I make herb butter with rosemary, thyme, and whole sage. I create a little pocket underneath the skin to rub some of the herb butter to add great flavor. I also like to cut up lemons or oranges to put inside the cavity of the bird to give a nice citrus aroma.

Any other tricks in terms of seasoning the bird?
SW: I mix mayonnaise, along with the sage, rosemary, and thyme, and add onion and garlic powder. I put a very sheer coating on the whole bird. This gives it an incredible crispness and golden color.

What advice do you have on cooking time?
SW: The general rule of thumb is 15 minutes a pound for an unstuffed turkey. I put mine in a 450-degree Fahrenheit oven for a half-hour, and then lower it to 350 Fahrenheit. Everyone should get an instant-read thermometer. Instead of the aunts and uncles bent over the oven, the thermometer takes the guesswork out of whether the turkey is done. Let’s move into the 21st century people!

Aside from gravy, do you have any serving suggestions?
SW: I like to add a few interesting chutneys. On its own, turkey doesn’t have a lot of flavor. Pairing it with chutney makes it rich.

What about the all-important sides?
SW: I like to make a cornucopia of roasted veggies: turnips, carrots, ciopollini onions, beets, and Brussels sprouts. Roast them individually, because they all have different cooking times. Use a nice olive oil and a good sea salt. And a roasted parsnip is just as delicious as chocolate cake. You can also take a cup each of balsamic vinegar and honey. Combine the two, heat, and reduce them down to wonderful syrup to drizzle on your vegetables.

Any final words on the feast?
SW: Taste your food as you cook. Cooking is all about tasting and adjusting and creating. Be fearless.