Community food favorites at Folklife Fest!
The Maryland State Arts Council presents: Maryland Traditions Folklife Festival: 2013, featuring music, food, crafts and living traditions from across the state!
Saturday, June 15 at Creative Alliance (3134 Eastern Ave, Baltimore, MD 21224)--free, raine or shine!
Festivalgoers will have the opportunit to purchase an array of delicious food favorites from communities across the state. Bring your appetites! Food offerings at the Festival include:
ARCOS Fells Point, Baltimore: Nico Ramos, a native of Coahuila, Mexico, opened Arcos in 2004. He carefully fashioned the restaurant out of local reclaimed materials, creating a “Mexican-style oasis” both new and familiar in upper Fells point. Ramos chose the name “Arcos” to reflect the bridge between Mexico and Baltimore. Arcos offers a diverse menu, which includes barbacoa, a variety of tortas, and Pescado Sarandeado, which takes on the local flavor of Old Bay seasoning. http://arcosrestaurante.com/
BLESSED COFFEE Takoma Park: Tebabu Assefa is a native of Ethiopia and – with his wife, Sara – is dedicated to keeping the Ethiopian traditional coffee ceremony alive. Metro DC is home to the largest Ethiopian community outside of Ethiopia. Blessed Coffee is one of the first Benefit Corporations in Maryland, sharing its profits with Ethiopian coffee pickers and with community organizations in Takoma Park. They will be vending coffee (and beans) and presenting three 90 minute traditional coffee ceremonies (including roasting and serving) during the course of the festival. www.blessedcoffee.us
BUSIA’S KITCHEN Baltimore, MD: Carrying on the culinary traditions of their Polish heritage, native Baltimoreans Pat Dembreck and Jennifer Cullen serve Polish food including pierogi (polish dumplings), golabki (cabbage rolls), and Jewish apple cake. Busia’s Kitchen moved out of the kitchen and onto the streets in 2012. http://www.busiaskitchen.com/
DOSHA’S NATIVE FOODS Baltimore, MD: Born in East Baltimore to Lumbee parents from North Carolina, Reneice Jacobs-Ramsay serves Native American food under the endeavor named after her mother. For 18 years Dosha’s Native Foods, has been serving Indian tacos, buffalo burgers, Indian corn soup and fry bread on the powwow circuit.
JULIE’S KICTHEN Baltimore, MD: Charlene Smith shares her family’s soul food traditions through Julie’s Kitchen, which she named after her grandmother and culinary mentor. In addition to her own healthy takes on standard soul food items, Ms. Smith’s commitment to family tradition is evident in her references to dishes by contributing family member, particularly her mother’s sweet potato pie.
HIMALAYAN HOUSE Federal Hill, Baltimore: The Himalyan House is one of several restaurants that have evolved out of Baltimore’s growing Nepalese community, many of them students and professionals. Opened in 2005 by Bijaya Shrestha, Pearl Regmi, and Prem Raja Mahat, the restaurant serves Nepalese specialties like chicken momo and alu tama bodi, as well as more recognizable Indian fare like chicken tikka masala. http://www.thehimalayanhouse.com/index.php
PRIGEL FAMILY CREAMERY Glen Arm, MD: The Prigel family has been farming on the same Long Green Valley property since 1895. In 2008, the family’s Bellvale Farm was certified organic. The cows raised here are grass-fed and anti-biotic free, and their milk gets churned into a gourmet’s delight of flavors like caramel pretzel, black cherry, and pumpkin. http://www.prigelfamilycreamery.com/
SMITH ISLAND CAKES Trappe, MD: Yvonne Bartolomeo grew up on Tangier Island and learned to make Smith Island Cakes there (and from her relatives on nearby Smith Island). She now resides in Trappe (Talbot County). She will be selling these signature 11 layer cakes by the slice (and whole).