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NEWS
By CRYSTAL SCHELLE | August 21, 2010
WILLIAMSPORT - Nonie Johnson, 74, loves eating fresh foods. Even when she and her husband of 54 years, Roger, moved from Martinsburg, W.Va., to Homewood at Williamsport, it was hard to give up their garden. But at the retirement community, Johnson still has a little patch of land to cultivate. "It's near the creek," she said. "We try to go there every day. " That's where she picked the zucchini she used for two dishes -zucchini pie and zucchini dessert. Although, she admits that this dry, hot summer limited the number of squash she was able to grow.
NEWS
By TIFFANY ARNOLD | September 19, 2010
SMITHSBURG - Collette Rooney stood over her granite kitchen countertop chopping shallots for a homemade, creamy tomato tarragon sauce and insisted that she isn't a good cook. "I'm just your average housewife cook," said Rooney, a 43-year-old stay-at-home mother of two. Then she presented sundried tomato and basil spread, with bruchetta and roasted garlic she made earlier that day. Then she mentioned that she cooked every day except for dinner on weekends. And she grows her own herbs, tomatoes and peppers - though, no eggplant this year, she said.
BUSINESS
August 7, 2013
Name of business: ThunderRoad Bar & Grille Owner: Jason Provard Address: 15124 National Pike, Hagerstown Opening date: May 4, 2013 Products and services: Thunder, Jack, Caution, Pit Stop and Rookie burgers; Back Fire Chili; cream of crab and chicken corn soups; chicken tenders; fries; full bar Target market: 30 and older; anyone who wants good food. How did you get into your business, and what motivated you to start it? I always wanted to open a restaurant that serves everyone, offers low prices, quality food and good music.
BUSINESS
June 2, 2013
Name of business: Appleman Grille Owner: Felicia McDonald Address: 8488 Winchester Ave., Inwood, W.Va. Opening date: January 2013 Products and services: Crab cakes, steamed shrimp, boardwalk fries and homemade food Target market: Anyone who wants to try something different How did you get into your business, and what motivated you to start it? It was always a dream of my dad's to open up a restaurant, but he died not long after retiring from the Maryland State Police.
NEWS
By CRYSTAL SCHELLE | October 21, 2009
MARTINSBURG, W.Va. -- Whether it has been history, myth or legend, the tales of Vlad III the Impaler and his bloody reign have been part of Katherine Walsh Ryan's life. Ryan can trace her roots to Romania, the same homeland of Vlad III the Impaler, or whom Bram Stoker has forever dubbed Count Dracula. Ryan's grandparents were from Transylvania, and her mother was born in the same citadel as Vlad III the Impaler "They were born 500 years apart," Ryan says of Dracula and her mother.
NEWS
November 9, 2005
Hagerstown Community College's Center for Continuing Education is presenting two courses that might appeal to the holiday baker. "Sweets 'n' Treats" will be offered Thursday, Nov. 17 and Tuesday, Dec. 6, from 6:30 to 8:30 p.m., at Cindy's Sweets and Supplies, 10226 Governor Lane Blvd., Williamsport. The class will teach students how to create beautiful, yet quick, candies, cookies and desserts. Th cost is $35. "French Bistro" will be offered Tuesday, Dec. 6, from 6 to 9 p.m. in the HCC Career Programs Building.
NEWS
By JULIE E. GREENE | julieg@herald-mail.com | June 13, 2012
Using their fingers or plastic forks, dozens of people invited to South Hagerstown High School on Wednesday tasted a variety of potential new menu items as the county school system moves toward offering students healthier foods that use fresher ingredients. Most of the items were new, such as a curried chicken wrap and Asian vegetable noodle lettuce wraps, and others were an attempt at a healthier version of existing dishes offered at schools, said Jeff Proulx, supervisor of Food and Nutrition Services for Washington County Public Schools.
LIFESTYLE
By Chris Copley | chrisc@herald-mail.com | January 26, 2013
Beth Johnston has attended all the previous Art of Cooking fundraisers at Fountain Head Country Club. She has enjoyed watching fellow club members prepare a dish on camera and savored the delicious dishes served by the country club's executive chef, Todd Reynolds. Johnston is attending Art of Cooking again this year, but she'll be a little more nervous. She's going to be in front of the video camera. "It will be good they (the audience) are not in the room," Johnston said with a laugh.
NEWS
by JENNIFER FITCH | May 4, 2007
ROUZERVILLE, PA. - Robert Curley laughed when mentioning he was "stuffed" on Thursday, a day when employees were practicing dishes from the menu of his new restaurant. They served up plates of burgers, wings and pork chops in Rolling Mill Tavern, which is scheduled to open Wednesday. The establishment, in the Pa. 16 building once called Chestnut Logs, has seating for 100 in the front, nonsmoking section. The area in the back continues to be renovated and will be opened later.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | April 2, 2013
Editor's note: This is part of an occasional series of profiles of local restaurant chefs. Jay Zuspan III is living a dream. At 28, he's opened his own restaurant - 28 South in downtown Hagerstown - and he's cooking foods the way he wants to. "My style of cooking is really trying to fuse the old-school, traditional dishes with the modern cooking," he said. "I use fresh ingredients, but I leave things rustic. A lot of chefs will puree their sauces and (strain) them through a chinoise.
ARTICLES BY DATE
BUSINESS
August 7, 2013
Name of business: ThunderRoad Bar & Grille Owner: Jason Provard Address: 15124 National Pike, Hagerstown Opening date: May 4, 2013 Products and services: Thunder, Jack, Caution, Pit Stop and Rookie burgers; Back Fire Chili; cream of crab and chicken corn soups; chicken tenders; fries; full bar Target market: 30 and older; anyone who wants good food. How did you get into your business, and what motivated you to start it? I always wanted to open a restaurant that serves everyone, offers low prices, quality food and good music.
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BUSINESS
June 2, 2013
Name of business: Appleman Grille Owner: Felicia McDonald Address: 8488 Winchester Ave., Inwood, W.Va. Opening date: January 2013 Products and services: Crab cakes, steamed shrimp, boardwalk fries and homemade food Target market: Anyone who wants to try something different How did you get into your business, and what motivated you to start it? It was always a dream of my dad's to open up a restaurant, but he died not long after retiring from the Maryland State Police.
NEWS
Scott Anderson | Culinary Passion | April 27, 2013
Looking for a tasty dish that's easy, full of flavor and great for the family? I give you Sicilian baked pasta gratin. The best part of this recipe? You can make it ahead two days before and keep it in the refrigerator before baking. Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Sheph-erdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board. Sicilian baked pasta gratin 3 tablespoon olive oil 2 peppers, red and yellow cut inch strips 1 onion, sliced 2 cloves, minced garlic Red pepper flakes to taste 1 to 2 pound can whole plum tomatoes, drained 12 Calamata olives, pitted 1/4 cup capers, rinsed 1/4 cup fresh basil 3 tablespoons olive oil Salt and black pepper 1 pound thin spaghetti 1 cup grated Romano cheese Preheat oven to 400 degrees In a 12-inch saute pan heat oil. Add peppers and onions and cook till tender.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | April 2, 2013
Editor's note: This is part of an occasional series of profiles of local restaurant chefs. Jay Zuspan III is living a dream. At 28, he's opened his own restaurant - 28 South in downtown Hagerstown - and he's cooking foods the way he wants to. "My style of cooking is really trying to fuse the old-school, traditional dishes with the modern cooking," he said. "I use fresh ingredients, but I leave things rustic. A lot of chefs will puree their sauces and (strain) them through a chinoise.
NEWS
Scott Anderson | Culinary Passion | March 20, 2013
With the onset of spring comes fresh, new ingredients as the ground awakens from winter and gets ready for the summer harvest.  By incorporating skim milk, chicken base (found in 1 pound tub of concentrated chicken in powder or solid form) and cornstarch you cut back on the amount of fat in the dish but keep the flavor. You can substitute chicken bouillon if you do not have any chicken base, but read the ingredients and make sure the first ingredient listed is chicken, not fat, sugar or salt.
NEWS
Scott Anderson | Culinary Passion | March 13, 2013
This recipe is perfect for those times when you need a delicious dinner that doesn't require hours of preparation or cooking.  It's low in fat and calories and high in flavor, because I've substituted skim milk and cornstarch for heavy cream. You can always add more garlic if you desire, as well as additional fresh herbs such as oregano or thyme. I like crushed red pepper for an added bite, but you can choose to leave it off or go with freshly diced jalapeño or serrano peppers.
NEWS
Scott Anderson | Culinary Passion | February 28, 2013
I love seafood, mostly any seafood. However, mussels are the most enjoyable seafood in my family. My family enjoys mussels steamed, grilled and usually with lots of butter to dip.  This recipe is a very easy recipe to follow and one that is loaded with tons of flavor. Make sure to purchase fresh mussels from a reputable location. Also, presoak the mussels in water salted to taste of the ocean for at least 10 minutes. Throw away any mussels that are open and won't close when touched and look for any strands of thread that are hanging from the mussel.
NEWS
Scott Anderson | Culinary Passion | February 22, 2013
What says romantic better than a nicely grilled steak? I like a freshly grilled steak, pan seared to perfection for my lovely bride of 12 years, going on 13. This recipe is very basic, with the key ingredient being the best quality filet mignon you can purchase. Use twine to wrap around the beef during cooking. That way it stays nice and round. I suggest cooking a baked potato and grilling some fresh asparagus or mixed squash for nice sides to accompany the steak. Scott C. Anderson is associate food service director and chef with Shepherd University.
LIFESTYLE
By Chris Copley | chrisc@herald-mail.com | January 26, 2013
Beth Johnston has attended all the previous Art of Cooking fundraisers at Fountain Head Country Club. She has enjoyed watching fellow club members prepare a dish on camera and savored the delicious dishes served by the country club's executive chef, Todd Reynolds. Johnston is attending Art of Cooking again this year, but she'll be a little more nervous. She's going to be in front of the video camera. "It will be good they (the audience) are not in the room," Johnston said with a laugh.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | November 27, 2012
Editor's note: This is part of an occasional series of stories on children eating vegetables. The series explores ways to highlight vegetables' flavor and appearance as a way to work around the resistance some kids have to eating vegetables. I've never been a big fan of turnips. Mainly, I just haven't eaten them much. I don't recall my mother serving them when I was a boy in central Ohio. But when Thanksgiving rolled around last week and my wife put me in charge of mashed potatoes, she asked me to try something new: add turnips to the spuds and mash them together.
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