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Jennifer Mendelsohn

Old School

So much is described as “old-school” these days. Music. Movies. Clothing. Behavior. That’s old-school. It’s meant as a compliment, an accolade. The theory being that everything was once better than it is now. Still, you don’t have to be very old to remember when no one ever used those words. …

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Chef Talk with Jerry Pellegrino

Jerry Pellegrino opened Corks in Federal Hill in 1997, an early entry in Baltimore’s ascendant dining scene. He went on to head Waterfront Kitchen in partnership with Living Classrooms, using the fine dining restaurant to train students for careers in food service. Pellegrino, who is a co-host of WYPR’s “Radio …

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Identity and Paradox

When D.C.-based artist Hedieh Javanshir Ilchi starts a new piece, she lays a wood panel on the floor of her studio and pours paint on it. She has to move quickly to level the paint and contain it on the panel. The process is physical, fast and unpredictable. She then …

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American Pie

Our resident mixologist, Ginny Lawhorn, was invited to compete in the Spirited Republic Cocktail Competition sponsored by the National Archives in D.C., and brought home third place for this patriotic cocktail. It’s a little sweet, a little spicy—much like its creator. Try it yourself at home! 1 ounce Semper Fi …

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Want Fries?

When Elizabeth and Kevin Irish traveled to Kevin’s home country of Ireland, they’d nosh on “taco fries.” The dish was simply chips slathered with seasoned ground beef—the perfect alcohol-absorbent snack before stumbling home after a night out. When they returned to the States, they couldn’t shake the memory of those …

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Grown-Up Grazing

When Phil Han opened Dooby’s in 2013, he had grand plans for the adjoining 4 W. Madison Street. The small, garden-level room would be an incubator for entrepreneurs—craftspeople, clothing designers, bakers, restaurateurs—appropriately called the Hatch. His friend and fellow Gilman alum Dylan Salmon launched the concept with his eponymous Oyster …

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Southern Charm

“Top Chef” alumna Jessie Sandlin says her new Canton restaurant, Jokers ‘n Thieves, “fits [her] dream pretty well.” The Low Country-influenced menu, bourbon-and-beer focused bar and casual décor (barn board walls, bare light bulbs, 10 flat-screen TVs), seem a logical step from Sandlin’s more recent venture, Oliver Speck’s barbecue in …

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