Zia’s – Baltimore Magazine https://www.baltimoremagazine.com The Best of Baltimore Since 1907 Tue, 04 Aug 2020 14:31:00 +0000 en-US hourly 1 https://www.baltimoremagazine.com/wp-content/uploads/2020/08/cropped-favicon-32x32.png Zia’s – Baltimore Magazine https://www.baltimoremagazine.com 32 32 Plantbar Swings Into Camden Yards https://www.baltimoremagazine.com/section/fooddrink/plantbar-swings-into-camden-yards/ Mon, 23 Mar 2015 16:12:00 +0000 https://www.baltimoremagazine.com/?p=69489 Continued]]> [RETRACTION: Due to unforeseen circumstances, Plantbar will not be coming to Camden Yards this season as previously reported. “Delaware north and Plantbar have to come to terms with our contract before we can move forward,” says Plantbar’s Celeste Corsaro. “We are going to try to make this happen possibly in the future.”]

In a sea of orange and black, Camden Yards just got a little greener.

Belvedere Square Market’s Plantbar will join the O’s concession stand lineup at Camden Yards this season.

Plantbar partners Celeste Corsaro (formerly a private dining manager for Foreman Wolf) and Daniela Troia (who also owns Towson’s Zia’s) were first approached by Josh Distenfeld, executive chef at Oriole Park at Camden Yards, about the idea of expanding healthier food options at the stadium last year.

“When we first started talking to Josh, he said, ‘We don’t have anything to offer anyone with a gluten allergy,'” she recalls. “He wanted more to offer his customers at Camden Yards, and that’s how it all started.”

With Plantbar (located near home plate on the first-level concourse), the Yard will make culinary concession stand history.

“Most stadiums on the West Coast have juice bars,” says Corsaro. “This will be the first one on the East Coast.”

Plantbar’s menu will include fresh-pressed carrot and apple juice (“it will be orange to blend in with the orange and black,” says Corsaro), all-raw pure juices, and several vegan desserts, in addition to vegan bento boxes and vegan hot dogs and hamburgers.

A thirst-quenching raw, young coconut (featuring an orange and black straw for slurping up coconut milk) will also be available.

“This will not only be for people who are gluten-free,” explains Corsaro, “but for people who are looking for a healthier alternative—just because you’re at a ball game doesn’t mean you can’t eat healthy.”

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]]> Zia’s Daniela Troia gives the lowdown on smoothies and juices https://www.baltimoremagazine.com/section/health/zias-daniela-troia-gives-the-lowdown-on-smoothies-and-juices/ Fri, 13 Dec 2013 13:53:00 +0000 http://server2.local/BIT-SPRING/baltimoremagazine.com/html/?post_type=article&p=9452

Q: How do juices differ from smoothies? Juices are made by extracting the juice and separating the pulp from the produce. Smoothies are blended whole, keeping the fiber in the drink.  

Q: What is the best way to make them at home? To make juice at home, you’ll need a juicer. I use a Breville at home, it’s really easy to make a quick juice. It’s a good, inexpensive starter juicer. For smoothies, you’ll need a traditional blender or a bullet-type blender. I’ve become a bit spoiled and really only want to use a Vitamix. No other blender compares in my opinion. 

Q: What are the essential ingredients to both? I always have a bunch of apples, cucumbers, celery, and lemons in my fridge. I like to have some fun and add mint, ginger, and fresh turmeric.   

Q: Is it okay to use frozen fruit or non-organic? Totally. Think about other stuff you eat. More than likely, this is trumping anything else you put in your body.

JUICE RECIPE: The Virgin Mary

YIELD: Varies depending on your juicer, use a measuring cup to prepare.

INGREDIENTS: 

  • 4 ounces carrots
  • 5 ounces tomatoes
  • 5 ounces celery
  • ½ lemon
  • 1 clove garlic
  • ¼ beet
  • 1-inch cube fresh horseradish
  • ½ teaspoon raw apple-cider vinegar 
  • Thai or spicy pepper of your choice

SMOOTHIE RECIPE: Turmeric Lassie


INGREDIENTS:

  • 5 oz Brazil Nut Mylk (recipe below)
  • 
1/2 cup frozen or fresh Mango
  • 
1 cube of fresh turmeric or 1/2 tsp. dried turmeric
  • 
2 pinches of cardamom
  • 
1/4 tsp vanilla


Brazil Nut Mylk: 

  • Soak 1/2 cup Brazil nuts in water over night
  • 
Drain water and blend with 1-cup fresh water until completely smooth.
  • 
Strain through a fine sieve.  
  • You can add as much water as you want to the desired thickness you like.

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