Hampden Hop I took an adventure that was fun, funky, fresh and all took place on one side of the Avenue-- da Avenue in Hampden that is West 36th Street.

Stop one 13.5% Wine Bar-

I let Chef Sarah know that I was coming in the hood and to please prepare something healthy for an afternoon snack. She gladly prepared sauteed fiddlestick ferns and a dipping sauce paired with Prosecco, a dry Italian sparkling white wine. I learned about the New World fern having woolly cinnamon-colored spore-bearing fronds in early spring later surrounded by green fronds; the early uncurling fronds are edible! We also enjoyed a truly 'thin' bread pizza with treasured Kobe beef, scallions, salt and olive oil sprinkle! Mmmmm! Alexander Carlin, the handsome, new General Manager shared a mint julip on the table-it was Kentucky Derby day! At 13.5% it was made with rye whiskey in lieu of bourbon.

A brief reprieve, visited Avenue Antiques owner, Elissa Strati-whose shop is full of antiques from pianos to carpets.

 Next The DOGWOOD-where I was greeted with a warm smile and lovely Willamette Valley Vineyards pinot nior. This was my only choice, of course, the varietal is the special favorite of the owners Bridget and Galen Sampson who have created an extraordinary list to pair with delicious homemade creations.

We savored the baked oysters overflowing with lump crabmeat!

OMG-running back fro this app along with the homemade bread, oatmeal and sweet-delish!

Next hop was to ALCHEMY-a rare treat blessed on Baltimore less than one year ago. Sustainable, creative, sophisticated, high-brow yet casual, low light-high expectations. Seen left is 50% of the Chef team, Chef Debi is the Sommelier and Pastry Chef (Chef Debi of ALCHEMY and Patti Neumann, CITYPEEK.com) and Debi's husband Michael is the Executive Chef.

From the sipping to the munching to the smells, both create marvelous fresh delightful recipes.We sampled Scallops Provencal on olive toasty
sea scallops, vine ripe tomatoes, olive relish, capers, cream, sweet vermouth. Deliciously decadent. On past visits I have enjoyed the Angel Fire Chicken
Ancho chili rub, sweet toasted corn, vine ripe tomatoes, roasted garlic butter, basil chiffonade. $16 and Roasted Red Snapper Soy marinade, sesame crust, roma tomato, pancetta, basil, scallions. $21 I cannot rave about the treats from muddled cocktails to decadent desserts found in this small, cozy restaurant.

No room for more, I retreated home.

Wine Events of NOTE:

The Black Olive's new all-GREEN certified Inn and Restaurant sponsored an extraordinary Wine Luncheon prepared by its very own Sous Chef, famed Zuccardi Vineyard Chef Ana Rodrieguez Armisen and Pauline of The Black Olive. The guests of serious wine lovers included the Chef team from Harbor Court Hotel. We all were greeted by Julia Zuccardi, 28, who travels the world selling her family's wines. And she runs the visitor center, which hosts public wine tastings, cooking classes, picnics and horseback riding. The new line is her namesake, Zuccardi's Santa Julia, includes malbec, chardonnay and cabernet sauvignon as well as wines unusual to Argentina such as viognier, pinot grigio and tempranillo. It is organic and sustainable -proven in multiple ways.

A highlight of note: 2005 Santa Julia Malamado, port-style dessert wine (malbec): sweet and crisp, with strawberry jam flavors; $19.

Santa Julia Reserva Cabernet -A classic Cabernet which combines the typical aromas of this variety and a touch of French oak.

Phillips Seafood Restaurant in Baltimore, Harborplace hosted an evening of UNCORKED- ALL Wente Vineyards wines with the opportunity to enjoy it with the dashing and VERY tall, KARL WENTE. Rarely do I feel short, so thanks, Karl!

Of note:

2008 Merlot Sandstone

2009 Morning Fog Chardonnay

Special Guest Karl Wente, 5th Generation Wine Maker of Wente Wines was seen mingling Outside Under the Big Tent, even enjoying playing guitar with the live band. He was joined in the crowd by many friends, including Joanna Phillips, granddaughter of her company's founders.