"Chaps Pit Beef proudly serves Maryland’s best pit beef, turkey and pork as well as BBQ chicken and ribs. We pair those items with delicious home-style sides, including hand cut fries, baked beans, green beans, cole slaw, potato salad, and more! Guy Fieri’s Favorite Sandwich, our award-winning BBQ has been recognized, loved, and featured nationally by the Food Network, Diners, Drive-Ins and Dives, CBS, the Travel Channel, The New York Times, Baltimore Magazine and more!" reads the website.



It all began in May of 1987, when Gus Glava, owner of a night club, wanted his son-in-law Bob Creager to get out of working in a steel mill. So, as a wedding gift to his newly married daughter and son-in-law, he invested $12,000 to build Chaps Pit Beef.



Gus originally served pit beef at his bar. Gus knew Bob liked to cook and thought a pit beef stand in the parking lot of his club would be a hit. Gus suggested naming it “Chaps Pit Beef” after the club. The name stuck even though the club was sold and has gone through numerous name changes. Chaps Pit Beef began as a 12 x15 shack using the food license issued to the club, and extension cords running out to it and no restroom of its own.



Donna, Gus’s daughter, originally worked in the Chaps nightclub, but left there so she could spend her time at the pit beef stand with Bob. With Bob’s amazing ability as a cook and Donna’s ability to organize and motivate the staff, success was in the cards. Chaps Pit beef now has had five buildings added onto it from the original.



I had to try Baltimore's most iconic sandwich - from its most iconic sandwich shop. Smoky, charcoal grilled medium-rare roast beef is sliced thin & topped with pickles, onions & horseradish sauce. I also added cheese.



As a side, I added the homemade macaroni & cheese to round out my meal.



I enjoyed this for what it is. But this isn't my go-to flavor profile. This is a big, deep beefy richness that is definitely some people's cup of tea. Me? That mac & cheese is more my jam. Creamy, cheesy. But, both were good.



Have you been?



Grade: B

GWB Hot Sauce is based in Clarksburg and "combines the perfect amount of heat while maintaining a delicious flavor that is sure to enhance all your future food experiences."

I tried the sweet fire salsa, which waa lovely. They have award-winning hot sauces, BBQ sauces, salsas and even pizza sauces. Have you tried any?

"Since opening our first shop in London in 1986, Pret's mission has been simple. To serve freshly made food and good organic coffee, while also trying to do the right thing. That's why our food is made in our shop kitchens throughout the day and our unsold food is donated to food rescue partners at the end of every day. That's also why our coffee is always organic and 100% arabica (and always will be) and our Coffee Fund is supporting the next generation of farmers. It's (partly) what we think makes Pret special," reads the Pret A Manger website.



Freshly prepared sandwiches, salads and soups headline the menu here. It's giving Panera vibes.



I did a "Classic Cheese Toastie" - Mature Cheddar cheese, mozzarella & Italian matured cheese with spring onions and a dollop of tangy mustard mayo in seeded bloomer bread. Ready to be toasted.



The pre-made sandwich was just a bit bland for me. Not that craveable cheese pull. Thick bread that didn't taste especially fresh. And the two together didn't sing.



Grade: C

Here's my latest column for the Charleston Gazette-Mail.

“Greens” are often paired with tomatoes, cucumbers and croutons for a light lunch in many parts of the country.

In Appalachia, though, “greens” go best with a ham hock, bacon or fatback as part of a hearty dinner.

That’s because in Appalachian cooking and throughout much of the American South, greens typically refers to leafy vegetables that are cooked and slow-simmered with flavor bombs, like smoked meat, onions and spices.

Salad greens, like lettuce, arugula, or spinach are usually eaten raw and aren’t typically considered part of the traditional “mess of greens” in mountain cooking.

Some of the most common Appalachian greens include:

Collard Greens – Heat- and cold-tolerant, collards are prized for their hearty texture and deep flavor, especially after the first frost.

Turnip Greens – Often served with the turnip roots, these greens are tender and slightly peppery.

Mustard Greens – Known for their sharp, spicy bite, mustard greens are often mixed with milder varieties.

Kale – An old-world green that has made a modern comeback, kale thrives in Appalachian gardens and gets sweeter in cooler weather.

Pokeweed – A wild green that must be carefully prepared to remove toxins, poke is a controversial but storied part of Appalachian foraging culture.

Creasy Greens (Wintercress) – A peppery, early-spring wild green that’s beloved in mountain communities.

The tradition of eating greens in Appalachia runs deep, with roots in Native American, African, and European cuisines.

Indigenous peoples foraged wild greens like lamb’s quarters, ramps, and pokeweed long before settlers arrived. European immigrants brought seeds and methods for cultivating kale, cabbage, and turnip greens, while enslaved Africans introduced rich, slow-cooked preparations and the practice of seasoning greens with smoked meats.

For Appalachian families, especially in rural or isolated communities, greens were a critical part of subsistence living. They were easy to grow, nutritious, and adaptable to the seasons. Whether foraged or cultivated, greens represented a reliable food source through lean winters and long growing seasons.

Plus, they’re delicious.

In Appalachian kitchens, greens are often prepared in a way that honors their flavor and maximizes their nourishment. A pot of greens simmered low and slow with a hunk of salty meat is a classic preparation, producing not only tender greens but also a richly seasoned “potlikker” —the broth that’s revered in its own right.

Greens are served with cornbread to sop up that potlikker, tucked into savory pies, or combined with beans and onions for a filling meal.

Today, greens remain a staple in Appalachian cuisine — from appearing at markets and in backyard gardens to restaurant menus, where they can even be found alongside those other “greens.”

I went to enjoy some "Michelin Bib Gourmand" Taiwanese at BAO London. From classic pork to 40-day aged steak rice, this restaurant was inspired by the beef noodle shops of Taiwan.



They have a number of different interesting menus. Some prix fixe, some required for the whole table, a la carte and even a solo diner specific menu.



This was just one stop in a food-fueled day, so I didn't need a full coursed meal. Instead, I picked just a couple items.



I started with the classic bao, which has braised pork, peanut powder, fermented greens and coriander.



I just love the pillowy soft bao bun. This wasn't a classic bao bun that I'm used to. The textures were perfectly thought through. Some soft, some crunch. All flavor.



Then a fermented soda with foam. Very different.



Aaaand I actually can't remember the additional side. Aubergine?



Grade: A