100 Years, Phillips Seafood Celebrates Its Hoopers Island Roots

Phillips Seafood is celebrating their 100th Anniversary this year, marking the first A.E. Phillips & Son seafood processing plant on Hoopers Island in the Chesapeake Bay! Look for lots of exciting events and promotions – cooking classes, contests, and food and beverage specials. When I was growing up, my Dad ran The Stowaway Hotel, directly across the street from Phillips in Ocean City, so we were there all the time. They made these really great rolls and I’d stop by the kitchen door and the chef would give them to me right out of the oven. To this day, every time I see a Phillips product, go to the restaurant or have lunch with my friend, Phillips marketing whiz Michelle Torres, I think of my Dad and smile. Thanks for the great memories!

WHASSUP: The 22nd Annual Culinary Extravaganza, to benefit Meals on Wheels of Central Maryland, is set for Monday, May 19 at the Grand Lodge in Hunt Valley, Md. from 5:30 – 9:00 p.m. All proceeds provide nutritious meals to homebound seniors in central Maryland. Featured restaurants include some of my faves – Nancy Longo’s Pierpoint, Winston Blick’s Clementine, Barry Fleischmann’s Innovative Gourmet and Stewart Dearie’s Baldwin’s Station. Lots more – check it out at

HOLLYWOOD MOMENT: The Inn at the Black Olive was bought by actor Woody Harrelson and local banker Jack Dwyer. Dimitris Spiliadis, whose family previously owned the boutique hotel will continue to manage the 12-suite property, which includes The Agora Gourmet Market and The Olive Room rooftop restaurant.

The Lord Baltimore Hotel has expanded its culinary team, naming Michael Carstens as the executive chef for the landmark hotel and Donna Simmonds as pastry chef. “We are pleased to bring on board Chef Carstens,” said Lord Baltimore Hotel General Manager Gene-Michael Addis. “His extensive experience in the hospitality industry along with his knowledge of the Baltimore market makes him the ideal person to manage the many food and beverage entities the Lord Baltimore Hotel operates.” As executive chef, Carstens will oversee all food and beverage operations throughout the property including French Kitchen, LB Bakery, LB Tavern, banquets and room service. He will lead the hotel’s culinary team – including newly promoted French Kitchen Chef de Cuisine Zeke Altenbernd – and work alongside the hotel’s sales team and The Classic Catering People, the exclusive caterer for the hotel. Carstens, a BIC-er, brings 15 years of experience, having previously worked for Hilton Worldwide, Westin Hotels and Resorts and Sheraton Hotels and Resorts. Most recently pastry chef Simmonds worked for three years as the pastry chef for Marie Louise Bistro in Baltimore. The Lord Baltimore is a magnificent property – so glad it’s being refurbished and bringing in top talent.

After undergoing an extensive renovation to create a larger space, Ethel & Ramone’s in Mount Washington is now Ethel’s Creole Kitchen. Since it’s about one minute from my house, I’m gonna haveta mosey on down to check out Chef Ed Bloom’s tasty treats. FYI – Ed trained with Chef Paul Prudhomme so we’re talking the real deal.

BRIO Tuscan Grille at Annapolis Towne Centre and Baltimore’s Inner Harbor introduced a new brunch menu – roasted turkey sweet potato hash and eggs anyone? YUM.

OPEN/OPENING FOR BIZ: The folks that own Bond Street Social, are opening Barcocina, a modern Mexican Restaurant in the space previously occupied by Shuckers at 1629 Thames Street – with seating for 100 inside and 100 outside. This is a fabulous property – I’m looking forward to checking it out. It should be open for biz by the time you read this column.

Galen Sampson, former executive chef and owner of The Dogwood, which closed in March will be the executive chef and chief operating officer at The Farmstead Grill, a 200-seat restaurant featuring locally sourced food that’s slated to open this month at The Shops at Canton Crossing.

The Boathouse opened in the former Bay Café Space at Tindeco Wharf in Canton.

About the Author

RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via e-mail at or by phone at 443-691-9671.

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