October is here, Halloween is near, the weather is perfect, and your taste buds should be satisfied. Our area has a new cookie stop open, ramen in Gambrills, and so much more. Once again, we are blessed to live where we live, so let me prove it to you.
On the Restaurant Scene...
As much as we love our hometown eateries, we also love to see them grow and flourish. In 2014, Mason’s Famous Lobster Rolls opened their first location in Annapolis. From there, Mason’s added locations all over the East Coast as well as in Colorado, Texas, and Arizona. On August 4th, Mason’s took their staple warm lobster roll all the way to Downtown Seattle with their very first West Coast location. This location is just a short walk from the famous Pike Place Market. Mason’s now has 22 locations, including an Arlington, Virginia location opening soon.
This summer, Playa Bowls opened in Annapolis Harbour Center. On July 23rd, they celebrated the grand opening of the tropical attraction by giving out free food bowls and t-shirts to the first 50 customers. Playa Bowl has plenty of bowls, smoothies, juices, and coffees to choose from. It is the perfect way to feel summer, even in the fall. Order online today at playabowls.com.
Akira Ramen & Izakaya opened their sixth location this past June. The restaurant opened at the Waugh Chapel Shopping Center in Gambrills right next to the Regal Waugh Chapel movie theater. There is an assortment of base broths to choose from at Akira which can be paired with beef, seafood, vegetables, and more along with noodles that are made in-house each day. Find a full menu at waughchapelakiraramen.com.
Get ready for a little extra Mexican food in Downtown Annapolis. Picante Cocina Mexicana opened late this summer at 48 West Street. Picante is a family restaurant run by Fernado Juarez. Juarez came to Annapolis 20 years ago from Oaxaca, Mexico, and has been working in the local restaurant industry. He has created a menu inspired by the traditional recipes that have been passed down through generations in his family, bringing Mexican flavors and Oaxacan specialties to Annapolis. Find more information and a full menu at picanteannapolis.com.
The name Tobias Dorzon may sound familiar if you follow professional football. Dorzon played in the NFL for the Tampa Bay Buccaneers and the Tennessee Titans, as well as in the Canadian Football League. We can now add the title “Chef” to Dorzon’s name. After his athletic career, Dorzon received national attention for cooking on Guy Fieri’s Tournament of Champions. Chef Dorzon is from Riverdale and in early September he opened Huncho House right next to his hometown in Hyattsville. Huncho House will provide exquisite, upscale private dining that will elevate your palate and your standards. Find more information at hunchohouse.com.
One thing that we will never have control over is the weather. Dave Calkins, the owner of Brew Belly in Olney, went out of his way in August to help the people of Kentucky who lost their homes, businesses, and more in the recent flooding. Calkins drove eight hours to cook meals for thousands of people alongside other volunteers from across the country. On the first day, everybody chipped in to make a couple thousand pounds of meatballs with penne pasta, all made in a food truck. Calkins said that it wasn’t easy work, but he volunteered because he loves his country.
Drink Up...
Let’s make this whole month about Halloween! ’Tis the season for Halloween parties, ghosts, ghouls, and haunted houses. Here are some special spooky cocktails to enjoy dressed as whatever crazy character you want.
Hocus Pocus Fizz
Ingredients
- 1.5 ounces Rum
- 1.5 ounces Cranberry Juice
- 1/2 ounce Simple Syrup
- 1/2 ounce Orange Juice
- Orange Zest
- Prosecco
Instructions
1. Start off by dipping the rim of your cup or martini glass in a little bit of the chilled simple syrup. Dip it very lightly into orange sugar. Set this aside on the counter or in the freezer to set. 2. Now prepare your cocktail. In a shaker or mixing glass, add ice and combine rum, cranberry juice, orange juice, simple syrup, and orange zest in a cocktail shaker. Cover and shake until thoroughly chilled through. 3. Strain the mixture into your orange sugar rimmed cocktail glass, top off with chilled Prosecco and garnish with an orange twist.
Photo and recipe courtesy of redwinedragons.com
Witches Brew
Ingredients
- 1 ounce Vodka
- 6 ounces Pineapple Juice
- 1/2 ounce Blue Curacao
- Eyeball ice cubes for spooky effect
Instructions
In a rocks glass filled with ice add vodka, pineapple juice, and blue curacao and stir until mixed. Add a few eyeball ice cubes and enjoy!
Photo and recipe courtesy of creativeramblingsblog.com
Have culinary news to share? Send an email to the editor at mkotelchuck@whatsupmag.com.
