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Seasons Restaurant

A collection of news and information related to Seasons Restaurant published by this site and its partners.

Top Seasons Restaurant Articles

Displaying items 45-55
  • Book Festival serves up a menu of unusual cookbook authors

    The Food for Thought stage at next weekend's Baltimore Book Festival will present a full slate of talks and demonstrations by Baltimore-based chefs and visiting cookbook authors. Among the locals are Johnny's barista Lindsay DiFabbio (1 p.m. Friday),...
  • Preakness 2013 taps 'Top Chef' contestant to spruce up Pimlico's menus

    Preakness 2013 taps 'Top Chef' contestant to spruce up Pimlico's menus
    Company's coming to Pimlico Race Course. For the throngs expected at Saturday's Preakness, the hospitality team at Pimlico Race Course is bringing in 7,000 pounds of crab meat and 3,000 pounds of aged tenderloin. Did someone remember to get ice? Yes:...
  • Dining scene: From seasonal tacos to artful sushi

    Dining scene: From seasonal tacos to artful sushi
    Sushigami Sawgrass Mills mall, 12801 W. Sunrise Blvd., Sunrise, 954-835-9070, Sushigami.net Yoav Saffar has made it easy for shoppers to get back to hunting for steals and deals by debuting sushi on a conveyor belt for speedy service, priced by the...
  • Sapphire brings in Italian chef for harvest dinner

    An award-winning Italian chef will join Sapphire Laguna executive chef and owner Azmin Ghahreman to prepare a five-course Italian harvest dinner at the South Coast Highway restaurant next week. Fabrizio Schenardi, executive chef at the Four Seasons Hotel...
  • Reporter's Notebook: Special dinner is traditional Italian treat

    Reporter's Notebook: Special dinner is traditional Italian treat
    What I would give to spend an afternoon in the kitchen with chef Fabrizio Schenardi. To learn how to make gnocchi so soft and light it makes you forget you're eating something made with potatoes. Or watch Schenardi, 45, executive chef of the Four...
  • Fourth of July packages abound

    Baltimore restaurants at or near the Inner Harbor have put together all-inclusive Fourth of July packages, including picnic-inspired menus and front-row seats for the fireworks. They're not cheap, but at least you'll have something to tell people at...
  • Wit & Wisdom has a new executive chef

    Wit & Wisdom has a new executive chef
    Zack Mills has been named the new executive chef at Wit & Wisdom, A Tavern by Michael Mina, the everyday restaurant at the Four Seasons Baltimore Hotel. His first day in the position was Monday. Mills, a native of Davidsonville, is the third executive...
  • Malls' appetite for fine-dining restaurants is growing

    Malls' appetite for fine-dining restaurants is growing
    The Fig & Olive restaurant chain drips with foodie cred. The eateries, which started in Manhattan, feature fancy olive oils and celebrity sightings. An average diner's check easily breaches $50. The Mediterranean-inspired cuisine is the antithesis of...
  • It's Burgerliscious time

    It's Burgerliscious time
    Hamburgers are the great American food. While this is, of course, the subject of much debate, there can be only one. Some folks will say spaghetti or pizza, explaining — rightly — that we have so improved on these Italian dishes that they have...
  • Yosemite National Park, in winter's grip

    Yosemite National Park, in winter's grip
    It is early February — Super Bowl weekend — and Yosemite is quiet. The crowds that clog the roads and tramp through the meadows during the other seasons are now gathering around their big-screen TVs with chips and dip. I have the park to...
  • Stepping back in time in Utah, Colorado and New Mexico

    Stepping back in time in Utah, Colorado and New Mexico
    MOAB, Utah — The doorknob had smashed a sizable hole in the wall of our room at the Apache Motel. The rusty bathroom ceiling fan made a harsh scraping sound, and the industrial carpet sported several suspicious stains. We loved the place. The neon...