Frederick, MD October 2023

the foodie edition

The Foodie Edition

Fall is here and the smell of pumpkin spice is in the air! Whether you’re on that bandwagon or not, you can’t deny there’s just something uniquely special about this time of year. For many, the hint of cooler temperatures brings great relief and an appreciation for the beauty of the changing colors around us. Fall looks good on you, Frederick!

When you think of the word comfort, what’s one of the first things that come to mind? FOOD. Well, that’s high on the list for this foodie—no shame in my game! Delicious food brings a joy and spice to life like nothing else. It connects us, delights us, nourishes us… and man, it’s just so good!

It’s probably no surprise that this edition is one of the favorites here at Frederick Lifestyle and the thriving foodie scene in Frederick makes it easy to curate beautiful, ridiculously appetizing content. If you’re hungry and about to dig in to the pages ahead, I’m sorry. You’re about to be a whole lot hungrier!

Artistic local chefs, creative food trucks, passion-driven catering are just a taste. We’ve got books about food, a charming fall recipe and stories sure to inspire. A special thanks to Chris Martin, one of our newest collaborators, who helped bring this edition to life.

October is extra cool for a few reasons. Did you know it’s National Orthodontic Health Month? What better time to feature our very own Toothman Orthodontics! Their heart, passion and genuine care paired with their expertise is next level. Dental work may be intimidating for some but this team will leave you excited for your next visit—not kidding!

National Hispanic Heritage Month runs through mid-October and pays tribute to the generations of Hispanic Americans who have positively influenced and enriched our nation and society. If you are looking for a way to celebrate, check out our events page for information on a local festival taking place October 7th.

Whether sharing a meal with loved ones at your table or enjoying a night out on the town, savor those special moments around food. Pull up a chair, stay awhile. As always, thanks for reading. We’ll see you around town!

Cheers,

October 2023

PUBLISHER

Amber Smith | Amber.Smith@CityLifestyle.com

EDITOR

Kristen Wojdan | Kristen.Wojdan@CityLifestyle.com

ADMINISTRATIVE DIRECTOR

Shannon Libby | Shannon.Libby@CityLifestyle.com

INTERN

Maddie Wojdan

CONTRIBUTING WRITERS

Hannah Barricks, Angela Broockerd, Emily Dickey, Laura Mark

CONTRIBUTING PHOTOGRAPHERS

Chris Martin of Convoy Creatives, Marie Rose Photography

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Matthew Endersbe

LAYOUT DESIGNER Kirstan Lanier

Looking to capture those special moments this holiday season?

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Introducing our exclusive holiday mini photography sessions, designed to capture your most intimate and cherished memories.

At Marie Rose Photography, we understand the importance of preserving the magic of the holiday season. We are dedicated to creating stunning images that will transport you back to those cherished moments for years to come.

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Upscale

WELCOME TO

Enjoy Contemporary American cuisine in a comfortable, elegant atmosphere.

business monthly

A round-up of exciting news from local businesses.

4424A

Frederick in Focus with Fox 5's Zip Trips

Fox 5's Zip Trips, sponsored by Lafayette Federal Credit Union, brought the spotlight to Frederick's very own Carroll Creek. Real estate experts, Laura Grabowski, accomplished loan officer with Lafayette Federal Credit Union and wellknown realtor, Lori Rogers, took center stage to discuss Frederick County's real estate landscape. "Patience is key," marked Laura, noting the competitive market with low inventory. Lori unveiled several beautiful homes for sale in Frederick, showcasing a variety of price-points.  LFCU.org and LoriRogersHomes.com

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Gatewood and Steve McIntyre Prepare to Open RAK Brewing CO

RAK Brewing CO is pleased to announce they’re preparing to open their doors in early November. This brewery isn’t just about exceptional beers; it’s a unique space designed to give the community an upscale vibe in a relaxed atmosphere. Inspired by the philanthropic spirit of owner Joe Gatewood, RAK cultivates generosity and is proud to take its name from a commitment to encourage Random Acts of Kindness. Joe and fellow owner and operations manager Steve McIntyre look forward to welcoming you. Website coming soon: RAKbrewing.com

Joe

Celebrating Excellence: Dr. Thomas K. Lo Attains Master Clinician Status

As of October 2022, Dr. Thomas K. Lo has achieved a remarkable feat by earning the title of Master Clinician. He has diligently fulfilled the requisites, securing this esteemed title through his mastery of Clinical Nutrition Response Testing. This accolade not only distinguishes him but also qualifies him as an instructor. Nutrition Response Testing, a non-invasive health analysis system, is his forte. With adept precision, Dr. Lo delves into the root causes of ailments such as adrenal fatigue and hypothyroidism. DoctorLo.com

Photography: Rebecca Mitchell Photography

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Heartly House Presents: "Walk a Mile in Their Shoes"

A powerful event awaits as Heartly House Inc. hosts "Walk a Mile in Their Shoes" on Saturday, October 21st. The annual walk sheds light on community involvement and the essential assistance provided to clients. Initially addressing domestic violence against women, this event broadened to combat power-based violence against all individuals. Engage with survivor speakers and community partners before a symbolic walk through Baker Park, raising awareness and showing solidarity. HeartlyHouse.org Scan

Beauty is Within

Harlem Wizards Event coming in November

It’s time to get tickets for the 2nd Annual Harlem Wizards vs Team Frederick Event, which will take place on November 11th, at Frederick Community College. This event is put on to benefit local nonprofits serving children in the Frederick Community. Team Frederick will include local principals, teachers and community leaders. This is an amazing time for the whole family. For details on FB search: "2nd Annual Harlem Wizards vs Team Frederick FUNdraiser."  HarlemWizards.com

“Fantastic food accompanied by great customer service leaves you satisfied and in a great mood!”

Delizia Cafe Delights Customers in Downtown Frederick

If you are looking to be transported back to a delightful cafe in Europe, Delizia is for you! Nestled right into the heart of downtown Frederick, this Italian bistro offers so much more than just delicious cuisine. From comedy nights and salsa dancing to daily brunch buffets and spaces available for rent, owners and married couple Carmine Varriale and Giovanna Galletta go the extra mile to create unforgettable memories for their customers. DeliziaCafeMenu.com

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Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Frederick

COMMITTED to COMMUNICATION

Mjach Designs is your customer satisfaction problem solver. Our specialty is helping you obtain the customer information you need via guest satisfaction measurement services.

Photography: Joe Volpe

Melissa Lentz, CEO & Founder

Great American Caterers

Food is the spice of life.

It’s also what makes a celebration memorable and helps to tie us together as humans.

Robert “Bob” Fritts, owner and executive chef of Great American Caterers, has made it his life’s work to feed the masses while also creating flavors that will enhance memories for years to come.

“I like to serve,” Bob said. “I stay pretty grounded with Jesus as my foundation. Serving is gratifying for me.”

Through Great American Caterers, Bob and his team of 60 aim to fill the bellies of guests at weddings, conventions, bar/bat mitzvahs, dinner parties, celebrations of life and other gatherings while ensuring that the events are special and unforgettable.

“Whether it is a small gathering or large, formal event, we are here to make the day perfect.”

With more than 43 years in the kitchen, Bob started his journey as a dishwasher at Sir Walter Raleigh Inn in Bethesda, Maryland, when he was 15 years old. “My sister, Debbie, was a waitress there.”

Following high school, Bob remained with Sir Walter Raleigh Inns, which had a number of restaurants in Maryland throughout the 1970s until 2005. The franchise was known for its prime rib, seafood and 40-foot salad bar. “It was a great place to start with a very nice team. It was family-oriented but with corporate-style management.” Bob stayed with the company for 35 years, becoming its youngest general manager at the age of 21.

His time with Sir Walter Raleigh Inns overlapped with other business ventures for Bob, including opening his own restaurant, Main Street Grille in Emmitsburg, in 1989. He owned the restaurant for about ten years, during which time he owned Gourmet Caterers as well. “There were many pots on the fire,” said Bob of this busy time. “We had a lot going on.”

The busyness stayed even after Bob closed Main Street Grille in 2001; he continued as a consultant with Sir Walter Raleigh Inns, worked for Carroll Valley Resort as a free agent and helped the Frederick Celtic Society open the Highland Grill.

Executive Chef and Proprietor Robert Fritts Makes Food and Events Memorable

In 2010, Bob joined The Carriage House, where he helped to build its catering department—making that his primary focus, now that Sir Walter Raleigh Inns had closed and Carroll Valley Resort had been sold. “The Carriage House is where my catering took off.” Bob stayed with the Carriage House for a decade, before starting Great American Caterers in 2020. “All of my years of experience with various restaurants and businesses helped me develop into who I am today.”

Through Great American Caterers, Bob is able to bring flavor to special events all over the Gettysburg and Frederick areas. Housed in and exclusive at The Lodges at Gettysburg, Bob and his team work closely with ten other venues including Walker’s Overlook, Rock Creek Farm, Gettysburg Battlefield B&B, Springfield Manor, The Looking Barn, Glenview Mansion, Houser Hill Center, Round Barn Farm, Tannery Barn and Dulany’s Overlook. Menu offerings include appetizers, entrees, side dishes, salads, picnic foods and dessert selections.

With the slogan “Your pleasure is our priority” in mind, Bob said his offerings aren’t just limited to what is listed on their website. “There are dishes and recipes that are special to families—it might be grandma’s macaroni and cheese or a family’s international cuisine—if they have a recipe, we will make it so they can have that special memory as part of their event.”

When speaking of catering and food preparation—two things Bob is very passionate about—he said that while he took some classes in accounting and food safety at Montgomery College, most of his training has come in the form of

apprenticeship and in-the-kitchen, hands-on education. “I learned under a number of really good chefs,” Bob explained. “It’s important to have real world experience, even if you go to culinary school. When you’re cooking, you have to feel it. You can’t read how to cook a steak, you have to feel it. You can’t be a chef if you aren’t a good cook. And when you mess up, you learn, oh you learn,” he said with a smile.

Cooking is a way for Bob to express himself, he said. “Baking is chemistry; you have to measure and be precise with the ingredients. Cooking is love; it gives me a way to express my creativity through the flavors and presentation.” Bob said many of his flavors and recipes have been around since the beginning of his journey, but have been developed and cultivated over time to really satisfy his audience. “My cooking has gotten even better through the catering I have done over the past 13 years.”

The days can be long and exhausting for Bob and his crew as they prepare food for multiple events that might have hundreds of people at each. “We might have two or three weddings on one day, so we have to make sure we have good time management.”

At the end of those long days, Bob said he and his wife Edna tag team dinner duty while also teaching their two daughters how to develop their culinary skills. “One of our girls has really perfected her spaghetti,” said Bob with a laugh, noting that one of his two older sons is also an executive chef at a local restaurant.

“It’s a good life. Food is a way to make it even better.”  GreatAmericanCaterers.com

“Baking is chemistry; you have to measure and be precise with the ingredients. Cooking is love; it gives me a way to express my creativity through the flavors and presentation.”

- Bob Fritts

CHEF’S CHOICE

FOUR LOCAL CHEFS SHARE SOME OF THEIR FAVORITE DISHES TO PREPARE AND SERVE

ARTICLE BY KRISTEN WOJDAN

PHOTOGRAPHY BY CHRIS MARTIN OF CONVOY CREATIVES

If you are a foodie—someone who loves everything to do with food—Frederick is the place for you! We spent some time with a few local chefs who are passionate about creating a dining experience you will want to savor as long as possible. They shared some of their favorite dishes to prepare and why they enjoy cooking. Bon Appétit!

Housemade Bolognese with Papparedelle

RICH REGAN

monocacy crossing

WHAT IS YOUR PROFESSIONAL BACKGROUND?

I have been in the restaurant industry for 36 years ranging from dishwasher and short order cook to running my own kitchen.

ARE YOU FROM THE FREDERICK AREA?

We have lived in Frederick County for 24 years, raised our daughter and have become very integrated in our Urbana community.

WHAT DID YOU LOVE ABOUT BECOMING A CHEF?

My wife, Kelly, and I started Monocacy Crossing because we grew up and found each other during that time. It was a special time in our lives that we still cherish to this day.

WHAT DO YOU WANT PEOPLE TO KNOW ABOUT BEING A CHEF?

The restaurant industry is very special and very hard. The constant challenge to utilize highly perishable products, maximize payroll, control variable costs and seek balance for our family and our employees is a constant dance that requires skills acquired after many years of missteps.

WHAT DO YOU WANT PEOPLE TO KNOW ABOUT MONOCACY CROSSING?

The collaborative effort put forth by our staff allows us to stay relevant and growing even after 23 years of business. Not in my wildest estimations did I believe we would still be relevant after this much time. It is a testament to the quality and invested nature of our staff that keeps us organized. MonocacyCrossing.com

Crispy Deviled Eggs with Crab

"The collaborative effort put forth by our staff allows us to stay relevant and growing even after 23 years of business."

- Rich Regan, Monocacy Crossing

CARLOS LEYVA SERAFIN

isabella’s taverna and tapas bar

HOW LONG HAVE YOU WORKED AT ISABELLA’S?

I started at Isabella’s as the Sous Chef in 2019. I was promoted to Executive Chef in 2021.

ARE YOU FROM THE FREDERICK AREA?

I currently live in Frederick with my wife and two children. I was born and raised in Mexico City and relocated to New York City as an adult. There, I met my wife who is from Maryland. After our second child was born, my Mother-in-Law was diagnosed with stage four breast cancer, so we moved to Maryland to be closer to family.

WHAT IS YOUR FAVORITE DISH TO PREPARE AND WHY?

The seafood paella is an excellent way to showcase the wide variety of fresh seafood available in Maryland while still providing the Spanish experience to our guests.

WHY DO YOU LOVE BEING A CHEF?

Being a chef affords me the opportunity to care for others through food. I enjoy creating new dishes and experiences for our guests on a regular basis.

WHAT IS THE BEST PART ABOUT BEING A CHEF?

The best part about being a chef is the chance to continue to learn and grow in my craft.

WHAT DO YOU WANT PEOPLE TO KNOW ABOUT ISABELLA’S?

At Isabella’s, we are proud of our scratch-made food, and we look forward to serving Spanish food in new and creative ways. Isabellas-Tavern.com

Seared scallops served with pea puree, crispy Spanish Serrano ham and lemon foam.

“Being a chef affords me the opportunity to care for others through food.”

- Carlos Leyva Serafin, Isabella’s Taverna and Tapas Bar

Seafood paella made with Spanish Calasparra rice, saffron, scallops, clams, mussels and head on prawn.

CHRISTIAN BLOUIN

firestone’s culinary tavern

HOW LONG HAVE YOU WORKED AT FIRESTONE’S?

I have worked at Firestone’s Culinary Tavern for four years. This is my first year as Executive Chef.

ARE YOU FROM THE FREDERICK AREA?

I attended school in Frederick and raised a family in Frederick. I currently live in Downtown Frederick.

WHAT IS YOUR FAVORITE DISH TO PREPARE AND WHY? Having a background in butchery, I have an appreciation for a great cut of meat.

WHY DO YOU LOVE BEING A CHEF?

I love being a chef because I see food as a great connector and a constant in everyone’s life.

WHAT DO YOU WANT PEOPLE TO KNOW ABOUT BEING A CHEF?

Though being a chef is extremely demanding, it is equally rewarding.

WHAT DO YOU WANT PEOPLE TO KNOW ABOUT FIRESTONE’S CULINARY TAVERN?

It is a magnificent space for all occasions. FirestonesRestaurant.com

“I see food as a great connector and a constant in everyone’s life.”

- Christian Blouin, Firestone’s Culinary Tavern

“I love working with the seasons, and supporting local farms to help provide our guests with the healthiest products available.”

- Richard Ade, Pistarro’s Ristorante Pizzeria Napoletana

RICHARD ADE

pistarro’s ristorante pizzeria napoletana

HOW LONG HAVE YOU WORKED AT PISTARRO’S?

I’ve worked at Pistarro’s since we opened in 2014.

ARE YOU FROM THE FREDERICK AREA?

I’m originally from Philadelphia, cooked in the U.S. Navy on submarines, worked in the Caribbean, and moved to Frederick in 2009, to be closer to my parents.

WHY IS THE 40 LAYER LASAGNE ONE OF YOUR FAVORITE MEALS TO PREPARE?

The dish is humble, comforting and satisfying.

WHAT DO YOU LOVE ABOUT BEING A CHEF?

I love working with the seasons, and supporting local farms to help provide our guests with the healthiest products available.

WHAT DO YOU WANT PEOPLE TO KNOW ABOUT PISTARRO’S?

Peace, love and pizza... Pistarros.com

Tues., Oct. 24th

7 to 8:15 p.m.

To register for free, please visit wholeheartcenter.org/events.

Welcoming All People, All Faiths, All Budgets At the Rollins Life Celebration Center

We pride ourselves on serving families in Frederick and the surrounding areas with dignity, respect and compassion. Also, we are home to the Whole Heart Grief & Life Resource Center, a local nonprofit organization supporting people who are grieving both death and life.

Providing Funeral, Memorial & Cremation Services

A TOUR OF OUR NEW, STATE-OF-THE-ART VENUE.

Owners Gary & Denise Rollins

Making a Difference Any Way He Can

Chris Martin Gives Back to Frederick Through Business and Community Involvement

ARTICLE BY EMILY DICKEY | PHOTOGRAPHY BY MARIE ROSE PHOTOGRAPHY

It only takes one person to light a spark which inspires others.

It only takes one person to make a difference in the lives of everyone they meet.

Frederick native Chris Martin is both of these—a spark and a difference maker.

“When I look back on my life, I want to know that I put my best foot forward, that I left an imprint on my community that moves the needle a little bit,” Chris explained.

As the owner of Convoy Creatives, Chris focuses on helping businesses and organizations to “take their growth, branding and overall ‘digital needs’ to the next level.”

He lives by the mantra “partnerships over profit” in all areas of his life.

“The biggest part of my business is listening,” said Chris with a laugh, noting that he might be such a good listener thanks to his marriage to wife Katie, with whom he has a 19-month-old daughter, Iris.

Through Convoy Creatives, Chris offers a buffet of services, everything from logo and web design to social media management and marketing. “I can really do whatever someone needs. I say to my clients, ‘Tell me what you need. Tell me your goals and the goals for your business.’ Then, I can cater a package for them.”

“There is no job too big or too small,” said Chris, explaining that the name of his company illustrates a desire to work as a team. “In a convoy, no one is in front or behind. It’s about working together to accomplish goals and growth.”

Although Convoy Creatives will celebrate its first “legal birthday” in January 2024, Chris said he has been branding and marketing for more than a decade; first with a large restaurant group for ten years, before venturing off on his own in 2021. In addition, his experiences while playing and touring as a musician with several bands for twelve years gave him unique insights on various aspects of branding.

“Branding has been ingrained in me. When I was touring, I knew what a band should look like. Now I take that experience and the ones I had with the previous restaurant group, and I build on those to capture the voice of the business or organization I am working with. Being creative is an outlet for me—one I am lucky enough to take part in every day.”

Chris said he focuses solely on working with companies and establishments based in Frederick County, noting that he doesn’t seek to compete with others, but instead develop partnerships that will

encourage collaboration and growth for everyone. “That helps to make the brands stronger, the community stronger and everyone involved stronger.”

Another outlet for Chris is his unwavering commitment to his community. A 2004 graduate of Frederick High School, Chris can’t help but smile when he talks about his community. “Frederick is a really great place to be. I grew up here and continue to live here. Why wouldn’t I want it to grow and be a great community? I really enjoy seeing people I have known for years and reconnecting with them on a variety of initiatives and projects.”

As part of his mission to contribute to the growth of his community, Chris is actively involved in the Rotary Club of Carroll Creek and the Frederick Chamber of Commerce, as well as a member of the board of directors for the Impact Club and the Board Chair of Housing Frederick. “I may not look like a typical board member, but I hope that bringing some newer ideas and helping others think outside the box will encourage more people to get involved and see the difference we can make together.”

Getting involved is something that Chris does not shy away from. In fact, since starting his own business, he has donated 5% of all sales each month to his alma mater, Ballenger Creek Elementary School, to help with food insecurity for students and families. “Giving back to my community is a huge motivator for me to keep doing what I’m doing,” adding that his parents still live near the elementary school.

“Giving back to my community is a huge motivator for me to keep doing what I’m doing.” - Chris Martin

When Chris started giving donations to Ballenger Creek Elementary School they were aimed to help cover lunch debts accrued by students. Now the outreach has grown into something much bigger. The “Convoy Cabinet” debuts this school year—an initiative that provides a room filled with everyday essentials and a fridge stocked with sandwiches, drinks, fruits and veggies for students and families with a “no questions asked” policy.

“If this (school) feels like a home away from home for these students, then it’s fulfilling its objective.” Chris explained, “If we shed a light on these kids when they are young, we are making a difference in them now and when they grow older.”

In addition to looking for outreach efforts through Convoy Creatives and various organizations throughout the community, Chris extends his positivity and goodwill to friends and family on a regular basis through spontaneous text messages to offer a few words of encouragement, a statement of gratitude or an opportunity for a granted favor. “We are all going through hard things. Just because I may not personally be going through something, doesn’t mean I can’t lend empathy and understanding to others who are. That’s what makes the world a better place—the ability for connection.”

ConvoyCreatives.com

Chris Martin stands with Megan Stein, Principal of Ballenger Creek Elementary School, in the "Convoy Cabinet," where he donates five percent of his monthly sales.

A TASTE OF THE FREDERICK FOOD TRUCK SCENE

ENJOY VARIOUS FOOD TRUCK

CUISINE THROUGHOUT

FREDERICK COUNTY THIS FALL

ARTICLE BY LAURA MARK PHOTOGRAPHY BY CHRIS MARTIN OF CONVOY CREATIVES

The long, hot days of summer are gone and leaves are changing. Autumn has arrived in Frederick!

The cooler evenings create the perfect setting for dining alfresco. Food trucks bring a convenient way to enjoy the beautiful colors of fall at a local park with a walking snack, or to cozy up with a casual bite near a fire pit.

Frederick is home to an incredible food truck scene that continues to grow each year. It has never been easier to find a wide range of unique flavors that offer enough variety for the whole family to savor.

These three local food truck owners share the diverse and creative cuisine that has made their business on wheels a success:

TRADITIONAL AUTHENTIC MEXICAN FOOD

Authentic Mexican flavors come to life with signature dishes like birria tacos, chorizo fried quesadillas and street corn.

The menu at Traditional Authentic Mexican Food is filled with real Mexican flavor, and heat is optional. While none of the food is made spicy, their salsa can add an extra kick for those who enjoy fiery flavor.

On Taco Tuesday each week, the food truck can be found at Attaboy Brewery in Downtown Frederick; but, there is almost always a truck or two around Frederick serving up traditional Mexican cuisine.

“I think Frederick is an amazing place,” Karina Goytia, Traditional Authentic Mexican Food owner, said. “Having been one of the first trucks in Frederick—and growing since then—it’s awesome to see the community support local...and I feel that our community is very strong with supporting local.”

The food truck made its debut at The Great Frederick Fair in 2016. Karina shares that she has met many new people around Frederick County since then and has even seen friendships grow among some of her regulars.

“If you love what you do, you’ll never work a day in your life,” Karina said. “The flexibility for me to spend time with my family and to be able to bring them along is priceless.” Follow “Traditional Authentic Mexican Food” on FB and IG.

GRILLED CHEESE PLEASE!

Picture everything you love about lasagna, but in a sandwich. Melty provolone cheese and family-made meat lasagna become portable on garlicky toasted bread—that’s the Passarelli, the signature grilled cheese sandwich that first inspired the variety of sandwiches on the menu at Grilled Cheese Please!

Grilled Cheese Please owners, Hillarie Hough and Mike Passarelli, serve a variety of unique sandwiches that go beyond cheese. From a classic American cheese on white bread to sliced ham, Swiss cheese and pineapple on Hawaiian bread, they aim to create something for every cheese lover to enjoy.

“With anything you choose, it’s going to offer some familiarity from childhood or a cold day,” Hillarie said.

Hillarie and Mike opened Grilled Cheese Please in September 2020. Since then, they have enjoyed seeing the love for food trucks grow among Frederick County residents over time as the business has grown and found its devoted fans.

“My favorite thing is still working on the truck,” Hillarie said. “It’s just Mike and I and we do everything. But we love going to the events and seeing folks that have known us a long time and been there since the beginning.”

Grilled Cheese Please travels around Frederick County for local events, breweries, farmer’s markets and even local schools on occasion, to provide teachers with a fun change of pace for lunch. Visit the Grilled Cheese Please website and Facebook page to find their weekly schedule. GrilledCheesePlease.online

PRETZEL & PIZZA CREATIONS

The Pretzel & Pizza Creations food truck serves up a variety of hand-made pizzas, hot dogs, and soft buttery pretzels made from their original family pretzel dough recipe. Plus, additional menu options including fried brussels sprouts and wings provide the perfect crispy balance to compliment the warm, pillowy pretzel recipes.

Their signature dish is the Angry Bee pretzel pizza — a sweet and spicy combination of pepperoni, ricotta and mozzarella fresh from the oven, and topped with a drizzle of hot honey. The pizza became so popular that it made its way onto the menu at the brick-and-mortar Pretzel & Pizza Creations restaurants in Frederick and Hagerstown.

“Nearly the entire menu was inspired by our customers,” Catie Serio, Pretzel & Pizza Creations owner, said. “It’s really unique cuisine. I’ve had other pretzel pizzas, but they’re really not the same as a family recipe.”

Their Downtown Frederick location has been producing comfort food with a pretzel-inspired twist for 32 years. But the business didn’t get wheels until fall 2021, when the food truck appeared at its first event.

“It can be easy to feel competitive as a restaurant owner, but everyone here has been nothing but kind and welcoming. It’s very community-focused,” Catie said. “I feel lucky to work with my husband on the truck and have the flexibility to still manage both restaurants and be there for my family.”

The Pretzel & Pizza Creations truck often visits neighborhoods around Frederick County in addition to breweries, wineries and more. A live calendar and booking information can be found on the Pretzel & Pizza Creations website.  PretzelAndPizzaCreations.com

Toothman Orthodontics: Where You Matter Most

For this family-owned practice, passion for people fuels expert care.

ARTICLE BY ARLISS VELDHUIZEN | PHOTOGRAPHY BY MARIE ROSE PHOTOGRAPHY

Believe it or not, Toothman Orthodontics is not just a quippy company name. It is indeed the last name of the four-generational family behind this orthodontic practice. Delightful as it may be, that’s not the main thing that makes them unique. The real secret sauce? Their genuine love for people—and it has always run in the family.

It all started with Jeff’s great-grandfather Plennie George Toothman, a dentist from nearby West Virginia. His son, George, would grow up to follow his father’s footsteps, making a slight deviation to become an orthodontist in Western Pennsylvania. Jeff’s father, Dr. Ronald Toothman, would continue the trend and moved out to Hagerstown, Maryland to open his own practice. From hanging around their dad’s office to engaging in and overhearing talk about the business, Jeff and his siblings were naturally exposed to the world of orthodontics by way of being part of the Toothman family.

Jeff spent his high school years helping his dad out in his lab working on retainers and other hands-on projects. At the time, this was no more than a cool summer job that beat mowing the yard, but he’d later come to appreciate the crucial technical skills he gained through this experience.

Years later, Jeff earned his degree in both Physics and Philosophy from Bucknell University, and not seeing another career path that fit him in either field, he decided to follow in his elders’ footsteps after all. After completing his undergraduate program, he went on to obtain his degree in Doctorate of Dental Surgery, complete a post-doctoral fellowship at the University of Rochester, and a residency in orthodontics there as well.

While Jeff was pursuing his degree in dentistry, his big sister, Aimee, joined in on the family business action. A stay-at-home mother of two at the time, she began by taking care of payroll–something that she was well-equipped to handle as she held an MBA and had previously worked for a biotech company. Her role slowly grew more involved as the years went on, and

became official in later years when Jeff and their father would purchase another location in 2012.

In 2009, Jeff joined his father in the family business, and by way of his father’s open-mindedness and care, the transition to working together went wonderfully.

“I think entering the business was really pretty easy, because he was always open to learning new things throughout the course of his career, and I kinda came in and observed and learned because…he’d been doing it for 35 years at that time,” Jeff explained. “So he had a lot of practice, but he was…willing to let me kind of expand my horizons of what could be done. So I was very fortunate because I’ve heard that when you go in with a parent, it doesn’t always work out.”

It certainly did work out for them, because just six years later, Jeff expanded the Toothman footprint and opened the Frederick location, with Aimee stepping into full-time HR management at both locations. They continued working together until 2020 when Dr. Ronald finally took his bow and passed the business on to his son, and while he is no longer in the office, his legacy certainly is, and it has impacted Jeff, Aimee and the business to their core.

In Jeff’s words, “He’s the kindest, most generous person that I know…” This is a man who possesses a genuine love for people, and he demonstrated that in every area of his life in a myriad of ways, including in his career as an orthodontist. Yet his passion for people wasn’t solely reserved for his family members or the people within his offices. “...Actually he has a Governor’s Citation for his work with cleft palate patients with giving away pro bono care for years, and there’s also a boys’ home in Washington County and he would always take care of people there…”.

To boot, his humility and openness in leadership was another shaping character trait that shaped their approach today. Aimee shared, “My dad was always reasonable and laid back, and he listens and tries to guide,

“I think entering the business was really pretty easy, because he was always open to learning new things throughout the course of his career, and I kinda came in and observed and learned because…he’d been doing it for 35 years at that time.”

and lets you figure it out but gives advice, and he always wanted our input too…he’s just a good guy all around.”

These are indeed big shoes to fill, but Jeff, Aimee, and their team are filling it with ease. In addition to their superior skill and expertise, welcoming and luxurious office, and high-tech treatment options, they are keeping one thing at the center of all that they do: you. How does this translate? For one, flexibility in treatment based on the patient’s “why”.

“...We’re keeping an open mind of what our goals are as we treat. And then how do we best accomplish it? And you try to accommodate patients because everyone’s an individual…” Jeff explained. “There’s more than one way to do things and you want to have an open mind…my job is to educate you and then lead you in a direction that’s best for you.”

And it looks like putting the patient first. “...If you do a good job and you take care of people, then that will pay itself forward…my job is to take care of people. My job is not to make money from taking care of people,” Jeff said.

This is the heartbeat of Toothman Orthodontics: putting the patient first–not primarily to get a good review, to earn more revenue, to increase business, or to build rapport, but because they care about people, and it’s the right thing to do. In other words? The Toothman family has a lineage of a heart of gold, and it continues to show from generation to generation.

Should you ever need to book an appointment with this family-owned business, there’s no doubt that you’ll be cared for wholeheartedly. In the meantime, you might find Jeff indulging in Dutch’s Daughter or Aimee enjoying lunch at The Tasting Room.  ToothmanOrthodontics.com

“There’s more than one way to do things and you want to have an open mind…my job is to educate you and then lead you in a direction that’s best for you.”

Feed Your Soul

Food is exciting to cook, and satisfying to eat but is it enjoyable to read? Novels where food is prominently featured can be a veritable feast for the eyes. Food imagery, also called gustatory imagery, adds depth to a novel, providing a springboard for all kinds of descriptive and symbolic language. Different dishes can transport a reader to new regions of the world, reveal a character’s culture, or symbolically deepen the meaning of a text. So, dive into this list of autumn reads and don’t forget to save room for seconds.

Fall in love with food-centric fiction

ARTICLE BY HANNAH BARRICKS

Stanley Park

The School of Essential Ingredients

by Erica Bauermeister by Timothy Taylor

True crime fans and foodies alike will enjoy this beautifully written novel. The novel follows a Vancouver based chef, Jeremy Papier and his failing bistro. As Papier tries to hold his dreams together, his homeless father drags him into a real-life, 1940’s “cold case” investigation. The novel mindfully uses the investigation as well as Papier’s commitment to locally grown foods to pay tribute to Vancouver’s landscape and history.

Love is in the air at this Monday night cooking school. The novel follows a cast of hapless students as they are instructed in both the kitchen and in life by the school’s owner, Lillian. Lillian is the group’s fairy godmother as she hands out morsels of advice and challenges the students with advanced recipes. A cozy read, be prepared to fall in love with the decadence of the school’s dishes as well as the sweet message that lingers long after you put down the book.

A Moveable Feast

by Ernest Hemingway

Published after his untimely death, A Moveable Feast is Hemingway’s memoir. A love letter to 1920’s Paris and the literary movement, Hemingway charters the reader through his early years there, one cafe at a time. Along the way, familiar characters like Gertrude Stein and F. Scott Fitzgerald float in and out. This no-frills prose will stick to your ribs and leave you satisfied.

The Sol Majestic

by Ferrett Steinmetz

If you love science fiction, this big-hearted, culinary space opera is sure to hit the spot. The story follows impoverished Kenna, an aspiring guru who hungrily wanders the cosmos until he wins dinner at the galaxy’s most renowned restaurant, The Sol Majestic. A novel that is both fun and thought provoking, Steinmetz uses striking food imagery to explore what truly excites the spirit.

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events

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 5TH

C12 Maryland Hosts First Annual Oikonomia Event

20 W 2ND ST | 7:00 PM

Celebrate faith at work at Oikonomia 2023. Witness the impact of kingdom-driven business leadership in Maryland during a night of fellowship, inspiration, and the Maryland BaaM Awards honoring exceptional faith-driven, Christ-centered, leadership. Don’t miss this empowering evening of dinner, worship, speakers and connection with like-minded leaders in the marketplace. To learn more and get involved, visit Oikonomia2023.com.

OCTOBER 6TH

Martha Redbone Roots Project

NEW SPIRE ARTS | 7:30 PM

Martha Redbone dishes out a unique variety of folk, blues, and gospel infused with eclectic grit. Through powerful singing and poignant storytelling, she shares life experiences as a multi-racial Cherokee and African American. Her impressive vocal range and resilient spirit give voice to issues of social justice, bridging traditions, connecting cultures, and celebrating the human spirit. WeinbergCenter.org

OCTOBER 7TH

Frederick Hispanic Heritage Festival

CARROLL CREEK PARK | 12:00PM

In honor of Hispanic Heritage Month, Centro Hispano de Frederick turn Carroll Creek into a lively, colorful celebration of Hispanic art, culture and music. The festival features live music, dancing and food from a variety of Latin American countries. CentroHispanoDeFrederick.org

OCTOBER 19TH

WISH Presents Boots & Bow Ties

HERITAGE FREDERICK | 5:30 PM

WISH ~ Women Inspiring Supporting and Helping is a non-profit supporting each other and local organizations and nonprofits. This year, Soles of Love is the beneficiary of their first fundraising event, “Boots and Bow Ties,” to provide winter boots to local children. Hors d’oeuvres and cocktails will be served, along with a Jazz band and Keynote speaker, Shawn Harper. WishWomenUnite.com

OCTOBER 20TH

Key City Homecoming

CATOCTIN HALL AT MUSKET RIDGE | 7:00 PM

Celebrate the Frederick community at the very first Key City Homecoming for residents ages 21 and up. Experience a night of culinary delights, dancing and joyous connection. Support the event as a sponsor, volunteer or attendee, uniting to make memories and benefit local nonprofit, Federated Charities. Search “2023 Key City Homecoming” on Facebook to learn more.

OCTOBER 28TH

Canines on the Creek

CARROLL CREEK PARK | 2:00 PM

Canines on the Creek is a fun, family event sponsored by the local Lions Club that features a doggy and owner Halloween costume contest and parade. Held annually on the last Saturday before Halloween on Carroll Creek in downtown Frederick, the event also features exhibitors, food, demonstrations and prizes! It's a true celebration of Frederick's dog-loving mojo. FSKLions.org/Canines

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with this simple recipe.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

INSTRUCTIONS:

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

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