Dangerously Delicious Pies is "dedicated to making only the best handmade pies in the most rock 'n' roll environment."



"Dangerously Delicious Pies was founded over fifteen years ago by Rodney “The Pie Man” Henry. Many know Rodney as front man to Baltimore’s own “Glenmont Popes.” Rodney grew up spending summers with Grandma Henry in Pike Township, Marion County, Indiana where she schooled him in being a mean baker. While on the road with The Glenmont Popes, Rodney slung slices and hocked pies at his merchandise table, in shows parking lots and even traded pie for lodging so the band could tour, and thus, PIE AND ROCK AND ROLL was born."



They have sweet pies: chess pies, cream pies, pancake pies, specialty pies and fruit pies. Plus there are savory pies and quiche.



I had a slice of the Steak Mushroom Onion and Gruyere - tender steak, roasted mushrooms and onions, Gruyere cheese, and cream. Delicious, comforting flavors in the best pot pie I've ever had.



A toffee crunch pie is a caramel custard pie drizzled with caramel and topped with toffee crunch. Oh my goodness. This was so good. It was mega sweet, but a bit of contrast with the crust and the toffee made every bite exciting.



Grade: A

Blue Moon serves breakfast with a rock & roll attitude in the Fells Point area of Baltimore. This location was closed on my visit, so I went to the sister location: Blue Moon Too.



"Baltimore-based Conceptionista Sarah Simington has traveled the country honing her craft. In 1996 Sarah, and her mother Sherri- a diner veteran, opened acclaimed The Blue Moon Cafe in the historic Fells Point area of Baltimore, Maryland. Sarah's personal style is in every corner of The Blue Moon Cafe. From the bright and funky artwork, to the music; you know Sarah's rock and roll attitude goes into every bite of her food. Driven by the passion she has for mixing people and food, Sarah strives for every bite to invoke discovery and playfulness for anyone that tackles her signature breakfast. Adventurous as they may be, Blue Moon diners agree that you don't have to be a kid to get excited about diving in to her now-famous Captain Crunch French Toast. Sarah's love of food as a means of a personal connection comes from watching her mother serve up some of the country's best diner food. Sarah's classic diner exposure gave her a love for breakfast food, which is, as everyone knows, the most important meal of the day!" reads the website.



The design in here is like dark night sky meets galactic adventure. The menu has every version of eggs you could ask for, plus potatoes, bacon, sausage, etc.



The most-famous dish at the Blue Moon Cafe in Baltimore is the Cap'n Crunch-encrusted French toast — which I had to order. It is a blend of nostalgia and indulgence. I like the idea of the crispy bits on the outside, but the texture is tough here. It can eat a little too crunchy and dry without that necessary milk component. Drenching it in syrup makes it sickeningly sweet. I think my perfect compromise would be a creamy sauce that both add some moisture and completes that flavor profile.



Grade: B

I left Charleston to visit Baltimore and dine at a restaurant named Charleston. Got all that?



Restaurateurs Tony Foreman and Chef Cindy Wolf opened award-winning and highly acclaimed Charleston in 1997 in Baltimore’s burgeoning waterfront neighborhood, Harbor East, reads the website.



A 2006, 2008, 2014, 2015, 2016, 2017, 2018 & 2019 James Beard Foundation finalist for Best Chef, Mid-Atlantic, Chef Wolf’s cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest regional products.



Charleston is an American Academy of Hospitality Sciences Five-Star Diamond award recipient, a Forbes Four-Star award recipient, and AAA Four Star Diamond Award recipient. The restaurant is recognized by Zagat for best food and service and has been rated the #1 restaurant in Baltimore by Baltimore Magazine year over year.



Chef Wolf’s cuisine has influences of Low Country cooking from South Carolina plus beautiful fresh, house-made breads and pastries. The 1100+ wine list selected by Tony Foreman was designed to complement Chef Wolf’s cuisine.



The restaurant is dimly lit, romantic, and attention is paid to every fine detail. it's clear that the service is as important as the food. It was flawless.



The menu is a bit daunting. There are many small plates ranging from bite-size to larger entrée size in descending order. I went with four courses (plus dessert) to create a full meal.



First, it was some fresh bread and warm butter that was divine. It was more like a breadstick, so slightly crisp on the exterior but fluffy inside.



Then, an amuse Bouche of soup and a cheese pastry bite. What a powerful, flavorful snack to start the meal.



I also was able to sample the housemade potato chips with truffle oil and cream. It is always these little snacks and gifts from the chef that I don't expect that are my favorite parts of a high-end dining experience. Super thin, crisp chips lathered in decadence.



Lobster & Mascarpone Agnolotti, Cognac Cream Bourgogne Blanc - this is what dreams are made of. Silky, creamy, luxurious.



Next was: Grilled Octopus, Roasted Cherry Tomatoes, Arugula Salad, Pickled Red Onion, Whole Grain Mustard Vinaigrette. I do feel guilty sometimes eating octopus because I know they are brilliant creatures, but why do they have to taste so good? It's a soft, supple protein with a little bit of give. The sweetness from the onion and tomatoes were a great foil for the tang in the vinaigrette.



Grilled Creekstone Farms Beef Tenderloin, Sweetbread Empanada, Wilted Baby Spinach, Argentine Chimichurri. sweetbreads are another ingredient that can be divisive, but when cooked well, they are so flavorful and satisfying. The tenderloin and chimichurri are a classic combo that adds an herbaceous note.



Pan Seared Hudson Valley Foie Gras, Rhubarb, Local Strawberry & Blackberry Compote, Onion Marmalade, Port Wine Reduction. Fagara is another controversial ingredient, but I am either hit or miss with it. I like if there is something seared or crunchy to go along with it because it's too soft in my opinion. I was obsessed with the pile of onion marmalade that was so sweet it could be paired with a dessert.

A dessert course comes included with every dinner, so I appreciate that dessert is expected. Strawberry Ice Cream & Pineapple Ice Cream, Candied Almonds, Salted Caramel Sauce. I will never turn down ice cream and caramel. Just softly sweet plus crunch equals a great way to end a delicious meal.



Grade: A

Here is my latest column in the Charleston Gazette-Mail: West Virginians are well acquainted with the virtues of buckwheat. But maybe less so with its relative, sorrel.

Sorrel, a perennial herb, is part of the buckwheat family and is known for its sharp and lemony flavor.

The herb is tangy and versatile and has carved a niche for itself in the culinary landscape of Appalachia.

Sorrel (Rumex acetosa) has been a part of Appalachian cuisine for generations, intertwining with the region's rich cultural heritage and diverse food traditions.

Its history in Appalachia can be traced back to European settlers who brought the plant with them as they migrated to the region. The herb's adaptability to various climates and soil types made it a natural fit for the Appalachian region, where it thrived in the temperate mountain environment.

Sorrel's tart, citrus-like flavor makes it a versatile ingredient; it can be used both fresh and cooked, adding a bright, refreshing note to dishes.

Soup is a popular use for the herb, often made with potatoes and leeks. It is typically pureed to create a smooth, velvety texture, with the sorrel imparting a vibrant green color and tangy taste.

In addition to soups, sorrel can be used in salads, sauces, and as a garnish. A classic Appalachian preparation involves blending sorrel with other wild greens to create a "spring tonic" salad, believed to cleanse the body after a long winter.

Sorrel can also be made into a sauce, tart or pie. It is also sometimes preserved, ensuring that its unique flavor can be enjoyed year-round.

Sorrel's role in Appalachian culture extends beyond its culinary uses. The herb can serve as a symbol of the region's resourcefulness and connection to the land.

Sorrel's journey in Appalachia is a testament to the region's rich culinary heritage. From its historical roots as a medicinal plant and staple green to its modern-day resurgence as a celebrated ingredient, sorrel embodies the spirit of Appalachian cuisine: resourceful, flavorful, and deeply rooted in tradition.

Grandpa Joe's Candy Shop is a chain of shops that feature retro and new candy, unique gifts and more in PA, OH, FL, WV and MN.



Grandpa Joe’s is home to over 250 candy bars and over 100 bulk candies, plus specialty sodas.



"We’re a locally-owned candy shop born in Pittsburgh, PA. No matter what location you visit, we want you to feel like you’re part of our candy community, and in turn, we love being involved in each unique neighborhood we’re located in. Our passionate and knowledgeable staff is comprised of candy experts/historians/lovers who are sure to lead you to your sweet spot."



They are home to a $5 candy buffet. "IF THE LID CLOSES, IT’S ONLY $5.00! WE DON’T CARE HOW MUCH IT WEIGHS OR WHAT YOU CRAM IN THERE Let’s be honest… Buying candy by the pound is the worst. No matter how careful you are, you end up spending WAY more than you meant to. With our $5 box, the only surprise is how much candy you’re able to get into that box! With over 100 candies to choose from, it’s no surprise that our World Famous $5 Candy Buffet is our most popular attraction."



The bulk candy is unreal. "Whether you’re filling a candy dish at home, in the office, or throwing the biggest shindig in town, we’ve got you covered! Each location has a vast selection, sure to make you smile and stock you up. Need a pound of grandma’s favorite Bit-O-Honey? Or a 5lb bag of Haribo Cherries because you love them so much? You can even buy an entire 30lb case or pallet of your favorites. No matter how big your sweet tooth is, we will satisfy it!"



Plus, tons of hard-to-find candies from years past. "We know what it feels like to walk in and say, “I haven’t seen those since I was a kid,” and, “I feel like a kid in a candy store.” Yes, we have heard that a few times. Our staff is well versed in all the lingo and nicknames for those candies that you can only describe. If they are still being made, we are sure to have them."



"We have the best selection in town for those hard-to-buy-for friends and family members. From socks to mugs, magnets to hand sanitizer, even hilarious gag gifts sure to push the envelope. Need a Horse-Head Squirrel Feeder? Maybe a dish towel that says “Rock out with your crock out”? Are you a collector looking for the new release Funko POP figurine? Not to mention toys for all ages, pop culture, and those hot, trending items that everyone wants. Let us be your one-stop-shop for all of your gifting needs."



"From national bestsellers to regional favorites, our selection is sure to overwhelm, as each store has roughly 250 different soda favorites stacked floor to ceiling. Don’t worry if you can’t decide, we offer a six-pack of buy 5, get the 6th for free. Take an assortment of your favorites home, or try something new. Looking for that regional soda you can only find back at home, ask about purchasing a case. Nearly all of our sodas are produced with real, pure cane sugar."



I picked out an assortment of candy bars I had never heard of before.



They also has ice cream available.



And, there are even fancier chocolates in the case at the register.



It's a little wacky, but it's also fun and interesting.



Have you been?