Aspen Food & Wine Jetsetter, Michael's Café, Stone Cove Kitbar, and Ruth's Chris Pikesville beefs up

ASPEN FOOD & WINE CLASSIC 2013. This week, CITYPEEK CEO, Patti Neumann is jetsetting. Patti is delighted to have been chosen amongst 100+/- media to do some hard work sipping and tasting and interviewing at the prestigious, Aspen Food & Wine Classic. Now in its 31st year, Aspen is the site of Food & Wine Magazines, first Food & Wine Classic.

CITYPEEK Patti will sip and swirl with some of the the new 2013 Top chefs and Food & Wine editorial team and of course, some of the world's top wine purveyors and has already accepted invitations to meet with Chef Jose Andres, Gail Simmons, EJ Gallo and more..


Please keep in touch with CITYPEEK Patti on the following social medias for real-time updates!





Michael's Café of Timonium to open in Federal Hill. Friend and architect, Michael Burton tells CITYPEEK that Michael's Café announces a new location in the downtown Baltimore area. The restaurant will be under the Michael's name with a slightly different concept, catering to the Federal Hill neighborhood needs. Michael's is known for a scratch kitchen, ie making things the old-fashioned way!


The new venue will be home to some of Michael's Cafe's core menu items including the signature crab cakes, seafood and burgers while the Executive Chef Warren Norris will add some new flare to the menu. The management team from Michael's is anticipating a 2014 opening of its new restaurant to be located on Charles Street in the site formally occupied by Cross Street automotive.


Stone’s Cove Kitbar, a combination kitchen/bar featuring an innovative “fork-meets-cork” entertainment philosophy, has opened at 10995 Owings Mills Boulevard at Boulevard College Center. The 55-acre mixed-use project is managed by David S. Brown Enterprises, LTD and is adjacent to Stevenson University. The official ribbon-cutting ceremony, involving Baltimore County Executive Kevin Kamenetz is scheduled for next Monday, June 17 at 12:30 pm.


Founded by restaurant entrepreneur B.J. Stone, Stone’s Cove Kitbar is a hybrid entertainment and dining concept centered around the confluence of innovative menu items including small plate options dubbed Appetapas, an array of mixed-drink choices such as martinis and mojitos and an open-kitchen design centered around the infectious personalities of its “ChefTenders.”


Stone’s Cove offers an assortment of Appetapas dishes, such as lobster cones, chicken salad lettuce wraps, filet of beef sliders and mini-crab cakes. The variety parirs with an extensive mixed-drink menu including beer, wine, martinis and other specialties. Stone’s Cove has also created “Edibations,” which consists of porcelain appetizer spoons filled with “a small nibble of spirit-based sauce.” The Edibations and the Appetapas represents the creative thinking and execution behind the restaurant’s “where fork-meets-cork” philosophy.


The center of attention and action at Stone’s Cove revolves around the open kitchen sections of the restaurant, which also doubles as the food preparation and serving area, as well as the bar. It is where individual ChefTenders have the opportunity to engage and interact with the restaurant patrons throughout their dining experience.


Congratulations to David Derewicz who has landed a job alongside Ben el-Dahabi at the landmake steakhouse in Pikesville, Ruth's Chris. Many of you remember David as a staple for a few generations at The Prime Rib Baltimore. A class act, tell David you saw this post! "The "Sizzle, Swizzle, Swirl" is the best bargain and highest quality happy hour that I have ever seen, good way to try out RC. Also Patti, major outdoor dining renovation under way at Pikesville," David writes CITYPEEK Patti.

Good luck all!




Did someone say Pizza?? Can't wait to try out the new menu at VERDE Pizza in Canton. Onwer Ed Bosco says it is the best in town!Stay tuned. Suggestions welcomed!



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