Perched on a hill overlooking northern Baltimore County's scenic valleys, Royal Rabbit Vineyards typically provides guests pleasing views throughout the year. It isn't until late spring and summer, however, that the landscape begins to change: heavy green and purple orbs crop up along 4 acres of climbing grapevines. By fall, the heavy, ripened grapes are ready for harvest—later on they’ll be turned into the winery’s award-winning wines or used as low-impact marbles. The small winery lies along the Piedmont Wine Trail and Mason-Dixie Wine Trail, which connects more than 20 small, family-owned wineries in Pennsylvania and Maryland.
In keeping with the Royal Rabbit Vineyards motto—"Treat yourself royally"—many of the wines have royal titles, including a cabernet franc blend dubbed “the duke.” Wine labels display a kingly rabbit holding a golden chalice.
You won't be disappointed at Frederick's Barley and Hops Grill and Microbrewery, where well-prepared eats and delicious drinks rule the menu.
Cautious diners will appreciate the low-fat and gluten-free fare at Barley and Hops Grill and Microbrewery.
Complement your meal with a beer or wine from Barley and Hops Grill and Microbrewery's delightful drink menu.
At Barley and Hops Grill and Microbrewery, kids of all ages are welcome.
Sit outside at Barley and Hops Grill and Microbrewery and soak up the sun on those nice summer days.
Barley and Hops Grill and Microbrewery is a local restaurant that accommodates both large and small groups.
Shake off the stiff workday duds at Barley and Hops Grill and Microbrewery — attire is casual.
Always five minutes behind schedule? Pick up your food to go instead.
For drivers, a nearby lot is available for use.
You'll like your bill almost as much as your meal at Barley and Hops Grill and Microbrewery, with meals usually costing less than $15.
Paying with your major credit card is one payment option at Barley and Hops Grill and Microbrewery.
Helmed by chef Jim Benson, Eleven Courses’ multifaceted team of chefs, artists, and organizers embraces the art of the party with elegant catering and event services ranging from in-home tastings to multicourse wedding feasts. Top-notch chefs curate nuanced tasting menus as well as wine and artisan-beer tastings that tease out the complementary tastes of bacon and beer or wine and truffles.
In addition to keeping kitchens alive and cooking, Jim’s team also handles the whys and wherefores of event planning. Resident visual artists contribute to cake and floral designs, and professional planners orchestrate happenings ranging from weddings and business meetings to black-tie fantasy-baseball drafts. Eleven Courses' staff members hone their skills at a range of regional events such as the Capital Bacon and Beer Bash, the Baltimore Bridal Show, the National Harbor Wine and Food Festival, and the 3rd Anniversary Hippodrome Foodie Experience with Andrew Zimmerman of Travel Channel fame. Eleven Courses has been featured on WTTG FOX 5 and WBAL 11.
Using healthy, natural ingredients, chef Lisa Honick crafts a diverse menu of fully prepared breakfast, lunch, and dinner fare, as well as sundry entrees, sides, and desserts that long for the finishing flames of customers' home ovens. Early morning biters can grab a seat in the bright café dining room and hang a fang on the thick-sliced challah French toast, topped with rum-glazed bananas and candied pecans ($7.95). Classic lunchtime deli fare includes the moonlight in Vermont, a roasted turkey breast sandwich that lures lazy vampires away from daytime television and swaddles tongue buds with Vermont cheddar, apples, cranberries, Euro greens, and boursin spread ($7.95). Dinner entrees to go, such as the chicken marsala or glazed corn beef with pineapple sauce, arrive at hungry tables accompanied with salad, two side dishes, rolls, and dessert ($17.95/person, all dinners).
The Sip & Chow Tasting Tour guides culinary adventurers across a carefully chosen menu of savory snacks and sweets, exotic wine and liquor, and specialty beers. Each admission ticket grants diners 15 samples from a panoply of dishes and desserts, such as a mac 'n' cheese plate baked with fresh sausage, jumbo crab, and pulled pork slow-cooked in a secret Southern sauce as mysterious as the password to Robert E. Lee’s screensaver. Each bon vivant also receives 15 alcohol samplings that enable tasty combinations of creamy rice pudding, Corsendonk Abbey brown ale, and lucid dreams about living in a Masterpiece Theatre production. Sip & Chow Tasting Tour gourmands can expect to consume and imbibe the equivalent of four glasses of wine and a large plate of victuals before returning home sporting food-sated grins.
Underneath the same big, country sky that blankets Frederick County's dairy farms and horse ranches, the winery building at Elk Run Vineyards, built in 1756, overlooks rolling hills that were originally a land grant to Lord Baltimore from the King of England. Though this land has seen many uses, today Fred and Carol Wilson and Neill Bassford tend its soil to produce a range of Gold, Double Gold, and Best of Maryland award-winning wines such as cabernet franc, cabernet sauvignon, and Cold Friday chardonnay. Winemakers craft these libations using a blend of contemporary equipment and Old-World winemaking techniques. They harvest grapes from plots planted in schist and shale soil designed to follow sustainable agricultural practices.