Welcome to Dining In

On the surface, the challenge is simple – prepare a meal that consists of at least three courses (appetizer, entrĂ©e and dessert) and write about it. The bigger challenge, however, is to create an eating experience at home that transcends time and place and engages all the senses. It’s a meal that includes great food and wine for the palate and the nose, a sense of anticipation for the brain, a presentation and table that is a feast for the eyes and background music to set the tone.

If you would like to join, please fill out the form to the right and we will send you an invitation and the writer's guidelines for the Dining In blog.

Thursday, April 15, 2010

Comeback for the Blue Crab

The Chesapeake's blue crabs, in decline for a decade, has more than doubled in two years, reaching its highest level since 1997. Here's the story in the Washington Post. Now why can't they do the same thing for the oyster? Anyway, it's a guilt free crab fest this year.

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