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NEWS
By DAN DEARTH | dan.dearth@herald-mail.com | April 13, 2011
The Woodpoint Grill in Hagerstown might have a prospective buyer only a few weeks after it closed. Woodpoint co-owner Douglas South said during a Wednesday hearing before the Board of License Commissioners for Washington County that he wanted to keep his liquor license because it would make the business more attractive to a potential buyer. South said after the liquor board hearing that his real estate broker was talking to a local family who showed interest in buying the business, which closed April 2. He declined to give the family's name.
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NEWS
January 17, 2011
By ANNE CHOVEY Special to The Herald-Mail My pal, Tom Atoe, and I stopped in for a bite to eat at The Brickyard Grill, a new salad and sandwich shop in downtown Hagerstown. The restaurant is small with a few tables in the shape of huge butterflies. The bulk of the business is take-out for busy office workers who want to grab a quick lunch. The restaurant was spotless. The menu is primarily made up of sandwiches: hot, signature and deli.
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | August 21, 2010
This recipe comes from the Deep South and has been modified to work on the outdoor grill, along with the addition of some fresh shallots and Fontina cheese. Fontina adds a nice nuttiness to the mixture but you can easily substitute, Swiss, Gruyere or freshly grated Romano. Make sure you really clean the oysters to remove any grit, pearls and foreign matter from the flesh. Use only the freshest oysters available and feel free to try a nice full-bodied red or even a dry sherry in place of the dry white wine.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | August 21, 2010
Dear Lynne: Grilled pork kebabs are cardboard even if brushed with oil. What can a girl do? --Grill Babe Dear Grill Babe: She can do anything she likes once she's got these three concepts down: 1. Your meat's probably pork loin, which is so lean that cardboard is a shoo-in. Instead, try pork tenderloin (which cooks fairly quickly), or marbled pork butt or shoulder (which takes a little more time, but is succulent). No more cardboard. 2. Cook any meat at too high a heat and toughness can take over.
NEWS
By J.M. HIRSH | August 6, 2010
This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced sirloin in a potent blend of olive oil, balsamic vinegar and garlic. Because the steak is so thinly sliced, it thoroughly absorbs the marinade and cooks almost instantly on the grill. The steak then gets served over polenta. This recipe calls for slicing a tube of prepared polenta into rounds, then brushing them with oil and briefly grilling them.
LIFESTYLE
By LYNNE CHAR BENNETT/San Francisco Chronicle | July 24, 2010
While shopping these past several weeks, I've been waylaid more than once by piles of ripe, yellow mangoes with enticing aromas. This sweet fruit is great in salsas, chutneys, salads, sauces, desserts and smoothies. I also enjoy eating them out-of-hand, and it was a happy day when I ate a perfectly ripe specimen atop sticky, coco-nutty rice in Thailand. One morning, a trip through the produce section found me leaving the store with a couple of mangoes, accompanied by whole-grain bread, prepared hummus, watercress, slices of provolone cheese, pitted olives, almonds and a loosely formed thought.
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | July 3, 2010
This wonderfully, easy recipe comes straight from the grill to you with a delicious burst of fresh citrus flavor and the tang of Carolina barbecue sauce. You can substitute any sauce you desire, I, however, prefer the vinegar-based Carolina sauces and they go well with the honey and addition of citrus juices and zest. Honey, whether it be orange or plain, adds to the overall sweetness of the final sauce when added during the last stages of cooking. You don't want to add it early since the sugar will caramelize and burn on the grill when you add the chicken to the grill.
NEWS
By LYNNE ROSSETTO KASPER | June 24, 2010
Dear Lynne: What is a flat-iron steak? Ads talk about it being cheaper than rib eye or the loin steaks. But how do I find it, and what is it exactly? -- Ben in Minneapolis Dear Ben: Flat-iron steak's flavor can trump much more expensive steaks'. This comes from the shoulder of the steer (also known as the chuck). In contrast, the most tender and expensive steaks come from the upper back of the animal (where there is the least movement, hence more tender meat) and have names like rib eye, top lion, sirloin and tenderloin.
LIFESTYLE
By CHRIS COPLEY | May 26, 2010
I'm not exactly an outdoor-party animal, but I've been to my share of backyard grilling parties. My friends are an eclectic bunch, so I'm always interested in what's on the fire. I've seen plenty of hot dogs, burgers and bratwursts, even veggie burgers. I've seen ears of corn and the occasional red sweet pepper. But most grilling I've seen is centered on meat. And with the summer grilling season kicking off this weekend, I'm exploring vegetables and side dishes prepared right on the grill or with grilling involved.
NEWS
By TIFFANY ARNOLD | December 26, 2009
As this decade nears a close, and as readers continue to request best-ofs, The Herald-Mail has compiled its list of its favorite recipes from the biweekly column, In The Kitchen, from the past few years. In The Kitchen is a Sunday feature that profiles local, nonprofessional chefs who are "nominated" by friends, family and colleagues. The Herald-Mail interviews these local Top Chefs and runs articles with recipes in the paper. Know someone you'd like to see featured? Call 301-791-7372 or e-mail tiffanya@herald-mail.
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