We had the pleasure of hosting a press conference at the Hyatt Place Flushing on June 17 for KT Xie. KT resides in California, a mother of two lovely daughters. She is famous on social media with over 6,660 followers on Instagram, 1,680,000 followers on YouTube, 39,000 followers on Facebook and 17,500,000 followers on her Blog. She is the author of 3 cook books and has appeared in more than 100 events for press releases, cooking shows, book signings, etc.

She is known for a simple style of cooking. Others need 20 steps to complete a dish, while she only needs seven or eight. She also suggests cooking with your child to develop their creativity and artistic accomplishments.

She demonstrated a crepe cake (shown above) like New York’s famous Lady M cake is approx. 10 minutes.


KT Xie’s website:


World Journal Article: June 19, 2016

TVBS 06/17/2016

NTDTV 06/17/2016

Appledaily HK 06/17/2016

Appledaily Article:  June 1, 2016



By Keith D. ~ Director of F&B (aka Forager Extraordinaire!)

Yes, the Chanterelle season is here, though it’s not been a good start.  Depending upon weather, (temperature& moisture) the Chanterelle season usually starts around the 4th of July in Maryland.  This year, I did find a few mushrooms sprouting the last week of June, though I was waiting for the usual large fruiting that usually occurs the beginning of July.  Well, that never happened.  As I have said, it’s all about the weather, and even though I have seen rain in the forecast, where I go and forage it just hasn’t rained much, and is really, really dry.  Hence, just a few Chanterelle sprouting.

But I have to have patience. The best time to forage for mushrooms in my area is September and October, so I still have plenty of time.  All I need now is it to rain and rain a lot. The good news is Mother Nature usually has a way of balancing itself, so since it’s been on the dry side the first half of the year, I eagerly anticipate it being wetter the second half.  At least that’s what I’m praying for anyway.

So let’s talk Chanterelles, or (Cantharellus “cibarius”). It is one of my favorite mushrooms to eat, and one of the most abundant in my area.  When conditions are right, I can pick 10 to 20 pounds of mushrooms in a few hours.  Easy to spot with their golden yellow color, they love moisture, shade, and rich soil with organic matter.  As with most mushrooms, I look for the trees first, then the mushrooms.  And in my area, Beech is the tree they most love, though the forests I walk are really mixed hardwoods.  So the silvery bark of the beech is really easy to spot.  Many times they are growing right next to the roots, but always in the soil, never on wood.  If it is on wood, then you most likely found a Jack-O’Latern of the genus Omphalotus, which is toxic and even glows in the dark.  As with all foraging, you need to know what you are picking and be 100% confident in you identification of each and every mushroom.

For better understanding:

I think Chanterelles have a distinctive shape and gill ridges, but you need to learn what you are looking for.  Generally yellow to yellow orange, but can have a pink/peachy variation.  They always have white/light yellow white flesh.  If it is not white, it is not a chanterelle. Generally they are about 2-4 inches wide, but can be larger than your hand if conditions allow. I strongly suggest you buy several mushroom books to study, buy nothing beats having someone to teach you.  There are several clubs that you can join that will teach you just about everything you need to know.

A great book:

For clubs:

Chanterelles are just wonderful to eat, and really shine when sautéed. They are great in vegetable dishes, to top meats or fish, and delicious with eggs. They has a delicate flavor, and I like to use them with cream sauces for pasta dishes.  Unlike boletes, they does not dehydrate well, so I will take any extra mushrooms and lightly cook them with a few onions and cream before freezing in a small container for a winter day.

For an idea about foraging for Chanterelles:





Brian N ~ Social Media Specialist

Summer is right around the corner and what better way to quench your thirst and stay hydrated with a delicious glass of Sangria. Every evening the Inn at Henderson’s Wharf, located in the historic Fell’s Point District, serves red and white sangria with cheese and crackers to help wine down for the evening!

Sangria consists often times of red or white wine, chopped fruit, a sweetener and a small amount of brandy. With summer right around the corner, have your chopped fruit be representative of summer – experiment! A sweetener usually consists of honey, sugar, syrup or orange juice and if you’re not a brandy fan, switch it out for other liquids such as Sprite, or a seltzer. Once you have everything all set, just let it steep while chilled for as little as minutes up to a few days!

Fun fact: did you know that Sangria is named after the Spanish & Portuguese word for ‘blood’ because of its typical dark-red color? For over 2000 years, the Romans have been mixing wine with water in order to sanitize the drinking water so they can distribute it throughout the empire.  By the early 18th century, Sangria has existed in various forms and was introduced and spread through Latin America. It wasn’t until the 1964, Wood’s Fair in New York did Sangria become very predominant in the United States.

So the next time you’re staying with us at the Inn at Henderson’s Wharf, take a moment to relax after a long day – or begin your evening activities with us at the complimentary Wine Down Evening Reception as we teach you how to make our infamous Sangria!

In the meantime, try this Rainbow Sangria Recipe, perfect to adding some flavor and color for the Summer:


  • 1 Bottle White Wine
  • 3 Tbsp. Honey
  • 2 oz (60ml) Brandy
  • 10 oz (300ml) Soda Water
  • Strawberries
  • Kiwi
  • Pineapple
  • Blackberries
  • Blueberries
  • Cantaloupe
  • Honeydew
  • Grapes


  • 1 Botella de Vino Blanco
  • 3 Cucharadas Miel
  • 2 oz (60 ml) Brandy
  • 10 oz (300 ml) de Agua Carbonatada
  • Fresas
  • Kiwi
  • Piña
  • Moras
  • Arándanos
  • Melon Chino
  • Gotas de Miel
  • Uvas


Jen D ~ Strategic Marketing & Communications Director 

Grilled clams – -it’s a summer staple in Rhode Island. Grilled lobster (or as they say lobsta) is also a personal fav. Steamers (steamas) are one of my favorites and now is the time to celebrate them. You can dig for them yourself (you need a license) or purchase them at one of the many clam shacks or fish markets throughout the state.

Rhode Island is the only state to have a chowder named after it. RI Clam Chowder is awesome and better for you than traditional clam chowder – the broth is clear rather than a heavy cream base. Need to watch those calories when you’re heading to the beach!

It is also said that RI is the birthplace of Clams Casino. The story goes that the maître d’ at the original casino at the Towers in Narragansett, RI named them that….truth or no, still delicious.

Have you ever had a RI Stuffie – no, it’s not a weird RI version of a wedgie – it’s a stuffed clam made from onions, garlic, chourico, herbs & spices and of course clams – baked to golden heavenly goodness. Clam cakes are also a RI original. I’m not the biggest fan but how can you go wrong…deep fried batter full of clams. For recipes for your Rhode Island steamers, click HERE.

A little side note about Providence: Providence, RI has some amazing restaurants offering seafood (voted best state for Foodies by Travel & Leisure). This week and next are Restaurant Weeks and this provides visitors and locals the chance to indulge in some astounding seafood fare! The Chefs’ Tasting Escape and the AQUA’s Tower for Two packages have been the most popular food destination packages of the summer.

So join me in celebrating our fine little friends, the steamers/clams/quohogs/littleneck/cherry stones, etc!


PS: Couldn’t resist sharing this article from Yankee Magazine about the BEST lobster (lobsta) rolls in New England…don’t even get me started.


Keith D – F&B Director & Forager Extraordinaire

One of the small areas I grow herbs.  In the stone pot are 3 different kinds of Thyme,

Nasturtiums and Lavender.  To the left of the pot are 5 types of Thyme.

To the right is Oregano, and then Dill.



It was May when I started the Herb garden for the Christiana Hilton.  It took a little while for plants to establish themselves, but we now have several herbs ready to be used in the kitchen.  The Chef and cooks regularly go out to our Courtyard an pick what they need for that day.  Some of the Herbs are also used to make cocktails for the Hunt Club restaurant. Once things get at this stage, there is not much maintenance except to water during the hot summer days.

Nasturtiums, Lavender and Rosemary is in the stone pot.  Surrounding the pot is 5 different

Basils as well as 5 types of Rosemary.  The kitchen uses a lot of both daily.

The Nasturtium flowers are used as a garnish for special plates.

JULY                                                        MAY




Keith D. – F&B Director & Forager Extraordinaire!

It is early July and the hot weather is right around the corner.  It’s the time of year that foraging kicks into high gear.  Lots of things in the woods are ready or about ready to be picked.  And one of the things I love to do with my sons is pick berries, which in Maryland, is usually blackberries  and wineberries.  This has been a tradition since I was a young boy, when my grandfather would take me out on small trips to the country in Western Pennsylvania to look for and pick berries.  I have warm memories of the time we spent on hot summer days, and have wanted to pass down the same to my sons.

It’s not hard to figure out when the time is right to go and forage for berries.  They love to grow along edges of wooded areas and roads, and so are highly visible if you know what to look for.  So what are Wineberries, and what do you look for?  Wineberries, or Japanese Wineberry, is an Asian species of raspberry in the rose family, scientific name Rubus phoenicolasius, meaning “raspberry with purple hairs”.(which actually look red/purple)The canes can grow up to 9 feet, and are covered in gland-tipped red hairs, along with short spines. The leaves are comprised of 3 roundish leaflets, with toothed margins, green above and white underneath, with a woolly feel. It’s because of these distinct characteristics that make it easily to be identified.  Wineberries color from a green/yellow to and orange/red to a bright and shiny scarlet red when mature, usually from late June to early July.  I find that black raspberries ripen first, then Wineberries, and lastly blackberries.

The berry is protected by a calyx, a remainder of a flower that is also covered with the distinctive red hairs, and exudes tiny droplets of a sticky dew/fluid. As the berry ripens, the calyx folds back exposing the fruit.  When picked, a yellow/oranges tip is left on the cane. It is a vigorous grower, crowding out native species, and thus is considered an invasive weed in many states.  It grows wild primarily around the Appalachian Mountains, in moist soils in sun and light shade along forests and field edges and roadways.

And why do I just LOVE Wineberries?  They taste very much like a red raspberry, but juicer and bit more tart.  And just about everything you can do with raspberries, you can do with Wineberries, and they make great pie and jelly.  They are a good source of vitamin C, antioxidants, minerals and fiber.  The berries are fragile, and last fresh only a few days, but really freeze well.  The canes do have thorns, but I find these berries are the easiest to pick. When at their peak, a whole cluster of berries will ripen at one time, making it possible to pick a whole handful in just one effort.

What a great way to spend some quality time with your child, and you then get the bonus of eating them later!  As I have said previously, make sure you identity fully what your picking before eating anything.  Wine berries, to me anyway, are one of the things that are easily identifiable and really, really are delicious!

My youngest son and I picked these berries in half an hour along a country roadside.


Notice that there are also blackberries and even a few black raspberries in the bowl.


Ryan, F&B Marketing Intern

If you are looking for an exciting city with great food to eat for a weekend getaway, look no further than Baltimore and its historic boutique hotels – the Admiral Fell Inn and the Henderson’s Wharf. Baltimore was recently ranked as the second best food city in the U.S. by Zagat. Some of the country’s best chefs have set up shop right here to satisfy your cravings.

Just last year, Spike Gjerde won the James Beard Foundation Award for the top chef in the Mid-Atlantic. He is the executive chef at a few of the most unique and “hip” restaurants in Baltimore, offering dining that promotes sustainability throughout each restaurant. Gjerde’s restaurants are all “adaptive reuse projects” located in former industrial workspaces  – the infamous Woodberry Kitchen, previously a brick factory, the butchery Parts & Labor, previously an auto repair shop, and Artifact Café, a former tire shop.

Along with Spike Gjerde, Baltimore has also attracted the talented and former Top Chef runner-up Bryan Voltaggio. He has recently opened an elegantly modern Italian restaurant called Aggio, which offers in-house pasta as well as an excellent cocktail menu. That’s just the beginning of what Baltimore has to offer. Little Italy is a great place to enjoy an evening filled with excellent wine and savory pasta. Also known for its great food, lively night life, and age-old cobblestone streets, is historic Fells Point, a short walk from either the historic Admiral Fell Inn or the Henderson’s Wharf and featuring several unforgettable destinations such as Thames Street Oyster House and The Black Olive.

Surprised?? We’re not! However, many people are. In fact, Baltimore, aka “Charm City,” has been recently ranked as one of the most underrated cities in America.

To learn more about Baltimore’s best restaurants, visit: .