Bluegrass Tavern

Things can get a little crazy at Federal Hill's <a href="http://findlocal.baltimoresun.com/listings/bluegrass-tavern-baltimore"</A>Bluegrass Tavern</A>, where executive chef Timothy Dyson has been going for broke with the restaurant's charcuterie program -- getting down with things like wild boar apricot terrine, bourbon venison cherry sausage and corned veal tongue.

( Handout photo / June 10, 2013 )

Things can get a little crazy at Federal Hill's Bluegrass Tavern, where executive chef Timothy Dyson has been going for broke with the restaurant's charcuterie program -- getting down with things like wild boar apricot terrine, bourbon venison cherry sausage and corned veal tongue.

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