Foodie Mike Carter and cooking fan Joanie Robinson have joined forces to create Culinary Craft Workshop (CCW). The two love experimenting with new recipes and taking cooking classes but have always found that classes tend to fill up way in advance. The CCW will have courses for individuals, couples, and groups, including kids and teens as well. In addition to cooking classes, workshops that will be offered will also include meal planning, kitchen organization, nutrition and techniques.
The current pandemic has pushed back construction with the county being backlogged but Culinary Craft Workshop has started construction and Mike and Joanie are eager to bring their love of food and cooking to Catonsville.
The owners of El Guapo in Catonsville plan to officially open the new eatery sometime in August. After a four month delay due to COVID-19, Evan Brown and Keith Holsey, co-owners of the restaurant, will move forward with their plans to open while strictly complying with social-distancing and coronavirus guidelines. El Guapo is located across from State Fare and will be serving Mexican, Salvadoran and Tex-Mex cuisine.
Yields: 1 loaf
- 1 c all purpose flour
- 1 c whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 c brown sugar plus a little for the top
- 1/2 c canola oil
- 1 tbsp apple cider vinegar
- 1 medium zucchini (about 2 cups shredded)
- 1 pint fresh strawberries (about 2 cups chopped)
- 1/2 c walnuts (optional)
- Preheat oven to 350 degrees. Grease loaf pan well.
- Whisk the flours, baking soda, baking powder, salt and cinnamon in a large bowl. If using walnuts, add them as well.
- Combine the sugar and oil in a separate bowl then add the shredded zucchini and strawberry chunks. Mix together until the wet ingredients get a little juicy then add the apple cider vinegar.
- Add the wet mixture into the dry and mix until everything is incorporated. Pour into the greased loaf pan. Sprinkle the top of the batter with about a tablespoon of brown sugar.
- Cook 55-60 minutes until the top is dark brown and a toothpick comes out clean. Let cool in the pan for a few minutes then remove from the pan and cool completely on a wire rack.
**Cooking time may vary depending on your oven.
Being quarantined means less trips the stores and using what you have on hand to prepare meals. With using many items you have in your pantry and a limited number of fresh ingredients, you can make delicious meals ranging from chili, fried rice, soups, pastas and much more. Creativity can be your best friend in times like this so try one of these pantry dinners or create your own!
This year Easter will be different than others. Families won’t be gathering in large groups around the table and it’ll be a smaller family affair. With those limiting the amount of time spent outside the home and at the grocery stores, consider these classic Easter sides that can be made using staples you might have in your pantry, freezer and fridge.
Check out some of Catonsville’s best restaurants and cafes at Taste of Catonsville 2020 hosted by the Catonsville Restaurant Association with proceeds benefiting League of Dreams. Tickets are $50 each with table reservations of 8 available for $400.
- Black Kettle Restaurant
- Catonsville Gourmet
- Chef Paolino Restaurant
- Dimitri’s International Grille
- Duesenberg’s American Cafe & Grill
- Edible Arrangements
- Faidley’s Seafood
- Farmhouse Greens & FHG Sausage & Burger Company
- Franco’s Italian Bistro
- Iamp’s at Jenning’s Cafe
- Kora Lee’s Cafe
- Pat’s Porch Fine Candy & Gifts
- State Fare
To purchase tickets or learn about sponsorship opportunities, contact Greg Morgan: email@example.com or call 410-804-8357