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Baltimore chef brings out the flavor

<object width=”525″ height=”295″><param name=”allowfullscreen” value=”true” /><param name=”allowscriptaccess” value=”always” /><param name=”movie” value=”http://vimeo.com/moogaloop.swf?clip_id=14397288&amp;server=vimeo.com&amp;show_title=0&amp;show_byline=0&amp;show_portrait=0&amp;color=00ADEF&amp;fullscreen=1&amp;autoplay=0&amp;loop=0″ /><embed src=”http://vimeo.com/moogaloop.swf?clip_id=14397288&amp;server=vimeo.com&amp;show_title=0&amp;show_byline=0&amp;show_portrait=0&amp;color=00ADEF&amp;fullscreen=1&amp;autoplay=0&amp;loop=0″ type=”application/x-shockwave-flash” allowfullscreen=”true” allowscriptaccess=”always” width=”525″ height=”295″></embed></object> Executive chef Brett Lockard, of the Blue Hill Tavern in Baltimore, whips up the restaurant’s seared scallops appetizer dish. The 29-year-old chef ...

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