Opening Reception: Sunday February 12th, 2 – 4pm, 815 Frederick Road
Artist Meet & Greet | Refreshments | FREE to all
Please join us to view paintings from seven local female artists. The work is on display now thru March 25th. Artist Bios
Trickling Springs Creamery Product Lines
In February, Trickling Springs Creamery will launch its FarmFriend line, a rebranding of Trickling Springs Natural Milk. The organic product line will continue to be labeled with the Trickling Springs logo.
FarmFriend Guaranteed Product Standards:
We use Trickling Springs milk in our foods and for retail sale. Rest assured you’re always receiving fresh milk from local family farms that are doing an exceptional job of producing quality milk.
Questions? email info@atwaters.biz
January 8th marks Atwater’s Catonsville’s two year anniversary and we’re celebrating with an art opening!
Happy Anniversary Catonsville!
Please join us Sunday January 8th 2-4pm
- 2nd floor of our Catonsville Bakery at 815 Frederick Road
- Cake, refreshments, and artist meet and greet!
- FREE event open to all
- RSVP to the Facebook event
Featuring the photography of David Lychenheim, Stephen Talabac, and Tom O’Connor.
David Lychenheim – DEL Photos
An Explorer, Aerospace Engineer and Photographer.
From an early age Mr. Lychenheim was always interested in art, architecture and nature. As a young boy he traveled throughout the world while living in Europe and the Far East. From his Polaroid to his first single lens reflect camera, Mr. Lychenheim slowly began experimenting with photography to document the exotic place he visted. Having been bitten by the traveling bug at an early age, Mr. Lychenheim continued his exploration of the globe as an adult. During his early 20′s Mr. Lychenheim worked for the famous Explorer Jacques Yves Cousteau aboard the research vessel Calypso. As the ship’s communications engineer, he traveled with Cousteau and crew throughout the Caribbean and the Mediterranean.
For 21 years Mr. Lychenheim helped to explore the Universe by supporting the Hubble Space Telescope while working for Lockheed Martin. Today Mr. Lychenheim continues his exploration of the planet, just a bit more down to earth. Mr. Lychenheim’s most recent exploits include several photographic safaris to South Africa. Seeing the wildlife in its natural habitat has had a profound impact on him as a photographer.
Stephen Talabac – SJTPhotography
Stephen specializes in capturing the beauty and wonder of nature in his photographs, especially in his close-up and macro shots. He has been a resident of Howard County since 1973.
Stephen’s “day job” is aerospace engineering; however whenever slices of time can be spared, he is a photographer. His photography expresses his appreciation of the natural world by capturing images painted by the continually changing qualities of light: a New England harbor during the magical twilight hours; a waterlily and its mirrored reflection; and the smallest forms in nature that can be easily overlooked, such as a rain drop perfectly balanced on the tip of a leaf. His work has been exhibited in Ellicott City.
Stephen is an officer of the Central Maryland Photographer’s Guild; a non-profit organization in Howard County whose primary goal is to promote photography education and skill development. He has given talks on the practical application of field techniques for close-up and macro photography.
All of the photographs in this collection are original works of art by the photographer. Each has been printed by a custom lab on Kodak Endura professional media with a Lustre finish that provides rich, bright color saturation.
Tom O’Connor – Tom O’Connor Photography
Tom has been interested in photography since the 8th grade. Born and raised in New York City, he moved to Baltimore in 1978 and began working as a Grip in a small film and video company. Tom learned still photography, lighting and motion picture film techniques all by on the job training. In 1980 film was replaced by broadcast video which opened up new avenues and options. Still, photography is Tom’s passion and professional focus.
In 1996 he started freelancing as a lighting cameraman working in sports, news, corporate and broadcast television. He’s worked locally in Baltimore for WJZ-13 and Maryland Public Television. He was awarded an Emmy in 2003 for his work on MPT’s Outdoors Maryland. Today most of Tom’s work is in corporate video and still photography for companies such as McCormick Spice, Northrop Grumman and Touchstone Energy Group. Tom’s still photography includes working in Landscapes, Cityscapes, Portraits, Abstract and Fashion.
Holiday shopping crunch time! Here’s a quick Atwater’s gift guide to help wrap up your holiday prep.
(Hurry in, supplies are limited!)
1. Chocolate
Along with our regular supply of tasty chocolate chip brownies, chocolate dipped macaroons, chocolate chip walnut cookies, mocha cake etc., we’re offering Chocolove dark chocolate bars (which feature a love poem inside) and Taza Mexican Chocolate (to eat or add to hot drinks) for the chocolate lover in your life.
Chocolove Dark Chocolate Bar $3.50, Taza Dark Chocolate Mexicano $3.95
2. Tea
In need of a hot beverage with your chocolate? Enjoy a cup of fine tea. Available in decorative boxes and tins, tea is a great gift to share with friends. (Add Taza Mexican Chocolate to a hot cup of peppermint tea for a real treat!)
Harney & Sons Tea $7.99
3. Beaumont Pottery
Pair your tea with a local handmade mug from Beaumont Pottery. You’ll find this beautiful pottery at all our locations, but Belvedere has the most extensive selection.
Beaumont Pottery ~$12
4. Whetstone Woodenware (available exclusively at Belvedere)
For the cooks and chefs-in-training, gift a handmade wooden utensil from Whetstone Woodenware. These beautiful pieces are made from kiln dried hard maple and make great stocking stuffers.
Whetstone Woodenware $6 - $20
5. Atwater’s Preserves (available exclusively at Catonsville)
For a traditional gift, pair Ned’s homemade preserves with a fresh loaf of Naturally Leavened bread. These preserves are simmered in small batches in a copper pot and available in Caramel Pear, Huckleberry Pear, Apple Membrillo, Pear Vanilla, Pear Rosemary, Plum Ginger, and Italian Plum.
Atwater's Preserves $8.95
6. Caramels (available exclusively at Kenilworth)
A yummy gift with a cause. Mouth Party! Caramels – caramel dipped in milk chocolate and sprinkled with fleur de sel are a treat plus 10% profits are donated to cancer research.
Mouth Party! Caramels $9
7. Atwater’s Fruitcake
Of course our fruitcake is on the list! Read our last blog for why everyone should respect the fruitcake, or simply know that it’s worth it’s weight. Made with imported candied fruit and real Jamaican rum, this fruitcake is no joke!
Fruitcake $17.75 - $39.75
8. Holiday Brittle
Nona’s homemade matzoh brittle is a delicious treat for everyone. Available in double chocolate, coconut, or peppermint.
Holiday Brittle $8.95 1/2lb. $15.99 1lb.
9. Atwater’s Canvas Bag
Need something for the college student or busy mom on your list? These large canvas totes are super sturdy and great for carrying books or groceries. Plus they’re made in Maryland!
Atwater's Canvas Tote $20
10. Atwater’s Gift Card
Not quite sure of their taste? Keep it simple.
Atwater's Gift Cards
We wish everyone Happy Holidays!
Holiday Hours:
Christmas Eve: Belvedere, Kenilworth, Catonsville, and Bare Hills will be closing at 5pm. Ploughboy will be closed.
Christmas Day: All locations are closed.
Monday after Christmas: All locations open regular hours, except Ploughboy will be closed.
Fruitcakes may have a bad reputation, but here at Atwater’s we know the cake deserves respect.
Atwater's Fruitcake
Preparations for this holiday bread begin in October at our Catonsville Bakery. Our pastry chefs start with Vanini Candied Fruits imported directly from Switzerland. These fruits are candied in a slow natural process, just the way we like. The fruit is then macerated in Myers Dark Rum (made using pure Jamaican molasses and aged in white oak barrels for up to four years). We let this rum infused candied fruit sit for 4 days. The fruitcake then comes to life with the addition of local eggs from Springfield Farm, 3 kinds of nuts, spices, and organic flour. The end result is a deliciously dense fruitcake decorated with cherries. This fruitcake is so delicious, in fact, that it has been written about with rave reviews in more than 6 publications, including the December 2011 issue of Baltimore Magazine.
Our fruitcake’s recipe is traditional, but not quite as old as the original that dates back to ancient Rome with ingredients such as pomegranate seeds, pine nuts, raisins and barley. Honey, spices, and fruit were later added and varied by region depending on local ingredients and regulations. For example, the use of butter and milk were banned for some time in observance of religious fasts until Pope Innocent VIII’s “Butter Letter” allowed the use of these ingredients in the German fruitcake, Stollen. Stollen is a flatter fruitcake with a zesty flavor from rum soaked ginger, currants, raisins, and lemon & orange peel, topped with powdered sugar.
Stollen
Another variety of fruitcake is the Italian Panettone, a lighter, fluffier holiday bread. Panettone’s origins date to the Roman Empire, and at Christmas over 117 million Panettone are purchased in Italy with many shipped to the American market. Most Panettone contains additives and preservatives to guarantee a long shelf life. Atwater’s, however, is proud to offer a fresh, authentic version of this special Christmas treat, guaranteed to evoke nostalgia and bring joy.
Panettone
Making Panettone in the traditional manner is a labor intensive process. An Italian levain (starter) must be cultivated every 4 hours for 3-4 days prior to baking. Attentiveness and a slow fermentation process create a delicate enticing flavor with an ultra light interior. Upon removing the Panettone from the oven, the baker immediately hangs each one upside down to preserve the raised Italian cupola’s (dome) lofty elegance while it cools. To serve, slice the Panettone vertically and pair with hot beverages or sweet wines like Astil or Moscato.
Atwater’s Fruitcake, German Stollen and Italian Panettone are available at Atwater’s this holiday season, and you can pre-order your fruitcake to ensure availability. We encourage you to enjoy the fruits of our labor.
We are proud to be part of the City Paper’s Best of Baltimore 2011…twice!
The Soup Counter at Belvedere Square. Photo by Christopher Myers via City Paper.
To cool you off in the dog days, we fresh-brew the “Best Iced Tea” in the city. We’re not ashamed to brag about it, either. Starting with fine black, green and herbal teas, we carefully steep and chill every day to ensure a fresh, full-flavored tea experience. Add to that the “Simple Syrup” that mixes so easily with iced beverages, and it’s a drink that can rightly be called the “Best”.
But hold on, folks. That’s not all. For the coldest, blizzard-laden days of a Baltimore winter, the Soup Counter at Belvedere Square has been deemed the “Best Place to Eat Alone”. Alone or not, the friendly folks, delicious smells and the “theater” of seasonal soups being prepared and served are a real delight. And those soups…oh those soups. With the weather cooling and the days dampening, it’s nice to know there is a place to go to fill your belly and warm your body and soul.
Flour. Water. Salt. In its simplest form, that is all there is to bread. Simplicity, though, can be deceptive. Flour, water and salt are ubiquitous commodities in one sense, but not all are created equally. When thinking about flour, among the variables are the type of grain, where it is grown, how it is grown, the milling method and equipment, the age, gluten content and so on. Water comes with it’s own plethora of details: ground water or public tap, mineral content, chlorine, whether or not to filter and temperature.
Salt may seem truly simple. Isn’t salt on every table in every restaurant and kitchen this side of the Sun? Good old sodium chloride, NaCl, just like we learned in high school Chemistry class, right? Au contraire. There is much to be said for elemental simplicity but salt is not always salt, at least it’s not always NaCl.
When eating seasonally, many foods, especially delicate fruits, with thin skins and lots of sugar, seem to come and go in a flash. In May, ruby red strawberries were ubiquitous; by mid-June, all that was left were jars of jam and some remnants in the freezer to remind us later of the glorious harvest. Also, with hardly time to get to know them, sour cherries came and went from the markets—with just enough time to pit a few and make a pie. Read More
