The Wine Market has come up with an inspired way to enjoy wine, thanks to its new wine director, Lucien Walsh. He is presenting an evening of wine and song—but not the way you think—at the Locust Point restaurant.

Here’s how it will work. From 6:30-8:30 p.m. Aug. 26, guests will enjoy wines poured by Lucien while an iPod is playing an appropriate, accompanying tune. There will be a bank of headphone jacks. People can bring their own headphones or use disposable units provided by the restaurant.

“Both are sensory experiences,” explained Lucien about the wine/song pairing in an e-mail. “It seemed to us a pretty natural progression.”

Tickets are $25; space is limited. Any questions, contact Lucien.

Photo courtesy of The Wine Market

Chef Winston Blick has been cooking up more than delicious fare at Clementine, the Hamilton restaurant he owns with his wife Cristin Dadant. He’s planning to open a greengrocer market—tentatively called The Green Onion—in a nearby storefront on Harford Road.

I ran into the chef yesterday while I was having lunch at Clementine (the mushroom salad was excellent). He’s envisioning a market where he can sell local farmers’ produce, fresh eggs, products from his charcuterie operation, pâtes, cheeses, honey from a beekeeper two blocks away, and a bakery to showcase the wonderful desserts that his mother makes (they’re all good, but I’m a big fan of mom’s coconut cake).

Obviously, it’s a plan in the works. The chef is thinking about a fall opening but might wait until spring. It sounds like a great addition to the neighborhood—and for the foodie community at large!

Zagat released the latest edition of its Washington DC/Baltimore Restaurant Survey today. In the Baltimore and surrounding areas region, Charleston ranked No. 1, and Volt came in No. 2 in the Top Food category.

The winners are:

Food

1. Charleston
2. Volt
3. Prime Rib
4. Samos
5. Di Pasquale’s
6.  Tasting Room
7.  Thai Arroy
8.  Peter’s Inn
9.  Linwoods
10. Salt

Décor

1. Charleston
2. Pazo
3. Scossa (tied with Pazo, Eastern Shore)
4. Milton Inn
5. Antrim 1844

Service

1. Charleston
2. Volt
3. Prime Rib
4. Tersiguel’s
5. Linwoods

Most Popular

1. Woodberry Kitchen
2. Charleston
3. Volt
4. Cinghiale
5. Prime Rib

That’s what you’ll win if your crab recipe places first in the Ultimate Crab Challenge contest, sponsored by Giant Food and Phillips Seafood. To enter, submit your original recipe by 11:59 p.m. Aug. 15.

The entries will be judged on taste, ease of preparation, creativity, and clarity of cooking instructions. The three finalists will be notified by Sept. 2.

In addition to $1,000, the grand winner will also have his or her recipe featured on Phillips Harborplace’s menu. The second- and third-place winners will receive $100 gift cards to Giant and Phillips restaurants.

Look for more details online.

Photo of jalapeño crab cakes with slaw and salsa courtesy of epicurious.com

Visit seven wineries this weekend and get a taste of wine and other local products. There’s no charge to visit the wineries, though they may charge for tastings.

The event is from 1-4 p.m. July 31 and Aug. 1 and is being sponsored by the Piedmont Wine Trail and Maryland Wineries Association. Also, check out the wine trail's Facebook page. Here’s the lineup:

—Basignani Winery will feature local beef and bison from Gunpowder Bison and Roseda Beef.

—Boordy Vineyards: Paola’s arugula sun-dried tomato and basil pestos paired with wines.

—DeJon Vineyards: handmade Native American jewelry and pottery.

—Fiore Winery & Distillery: samples from Hawks Hill Creamery to pair with Fiore wines.

—Harford Vineyard & Winery: samples of gourmet baked goods by Kathy Fiedler, owner of Kathy’s Sugar & Spice. (Mention the Piedmont Wine Trail and taste the first estate Merlot wine, soon to be bottled.)

—Mount Felix Estate Vineyard & Winery: cheese and fruit plates by MacGregor's Restaurant in Havre de Grace.

—Woodhall Wine Cellars will feature Simmer Rock CSA, which operates out of Springfield Farm, an organic farm specializing in poultry, eggs, and various meats; samples made with Springfield products by Patricia Della Casual Fine Dining; comparisons of freshly harvested and supermarket vegetables; and free samplings of Woodhall’s Vintner’s Prestige wines (with a mention of the Piedmont Wine Trail).

It’s never to early to plan your weekend. Somehow, it makes getting through Monday so much better.

Photo courtesy of Mount Felix Estate Vineyard & Winery

Former Pazo chef Michael Costa will become head chef of Zaytinya, a José Andrés  restaurant in Washington, D.C. Here's what Michael says in an e-maiL

"I love living in Baltimore and I have no immediate plans to move. That being said I have accepted the position of Head Chef at Zaytinya for José Andrés' Think Food Group. I start work in mid-August."

Way to go, chef.

He is filling a spot vacated by Michael Isabella, a Top Chef contestant last season, who is going to open his own restaurant in Washington.

Dick’s Last Resort restaurant and bar had an official ribbon-cutting ceremony this morning to celebrate its recent opening in the Inner Harbor. The event was in keeping with Dick’s reputation as a snarky, but all-in-good-fun place to eat and drink, says magazine intern Elizabeth Laseter, who was on hand for the shenanigans.

Here are her comments:

The scene was a lively one at the Power Plant, indeed. When I showed up a little before the 10:30 a.m. start, an excited server roped bead necklaces around my neck and attempted to get me to dance in the middle of the walkway outside. Dick, the grumpy-looking mascot, pictured, headed over the nearby footbridge toward the Aquarium, handing out more bead necklaces along the way.

I noticed that the ribbon itself was actually a fishing line, adorned with lacy bras, beer cans, feather boas, leis, several pairs of underwear, reading, “I Heart Dick’s,” and a single whoopee cushion. Balloons and beach balls decorated the outside of the restaurant as well.

Before the ceremony, the employees rounded up passersby in the area, encouraging them to stick around for the excitement. They also gave out Dick’s signature condom hats, including one to me that playfully jeered, “I don’t brush my teeth.”

Ted Moats, the CEO of Dick’s Last Resort, which has several locations around the country, made an appearance during the ceremony, noting that the restaurant had enjoyed over 15,000 customers since its opening three weeks ago. “We’re surrounded by great neighbors here in the Inner Harbor. There’s no better place in Baltimore for us to be,” he said.

After Dick the mascot cut the fishing line with a large knife, the restaurant featured half- price seafood buckets from 11 a.m. to 2 p.m. to customers in honor of the ceremony. “We’re ready to show this city how to have a good time,” said assistant manager David Swann.

I have to say I was impressed. Dick’s definitely knows how to have fun, even at 10:30 in the morning.

CR Lounge, an offspring of the restaurant Creme in D.C., expects to open in the next week or two in the space formerly occupied by Ixia. I spoke to Creme (pronounced cream) owner Tegist “Teggy” Ayalew this afternoon and she confirms that she will be bringing her well-regarded Southern fare to the spot at 518 N. Charles St.

Teggy, who was born in Ethiopia and has lived in Washington for 27 years, says she was looking for a second location for her restaurant and fell in love with the Ixia property. “It was beautiful,” she said.

She also plans to move here eventually. “I’m hoping to make Baltimore my home,” she said. “Baltimore has been very welcoming.”

The Baltimore menu will be similar to the D.C. one with dinner entrees under $25. Signature dishes include shrimp and grits in the evening and chicken and waffles for brunch. The restaurant is expected to be open Tues.-Sun. for lunch and dinner with brunch on Saturday and Sunday. The Baltimore website is still under construction.

Teggy is in the process of hiring a chef who has been in town for about a year and a half and hails from Atlanta. She didn’t want to share the name until it’s official. Let the guessing games begin.

Photo of Creme's coconut cake

Camden Yards is luring fans with an all-you-can eat ticket that lets people nosh on nachos, hot dogs, peanuts, popcorn, lemonade, sodas, ice cream, and even salad to their stomach’s content, according to a Sports Illustrated web article posted on eater.com.

It’s part of a growing trend to attract a larger audience to big-league parks, the article says, citing that “nineteen of the 30 major league teams offer the all-you-can-eat seats at some games in 2010, up from 13 two years ago and six in 2007.”

For $40 a ticket at Camden Yards, participants can roots for the O’s in the Left Field Club Picnic Perch as well as fill their bellies. The local fans who were quoted in the SI story seemed to like the concept that you could pay an all-inclusive price and not be constantly shelling out bucks for snacks.

Finally, they have something to cheer about.

Photo courtesy of the Baltimore Orioles official website

The last day of service for this charming Vietnamese restaurant is Saturday, July 24. After 2 1/2 years, owner Jim Collins, whose military service in Vietnam inspired him to open Baltimore Pho, is turning his focus to real estate, his daughter Madeleine said.

“It’s definitely bittersweet,” she said. But the space won’t be empty for long.

On Aug. 1, a new restaurant, Cockey’s Tavern at Hollins, will be ready for diners. “It’ll be simple tavern food,” said owner Bob Cockey, who runs a seafood stall at Hollins Market with his son Robby. “We’re going to be the working man’s Prime Rib.”

He also plans to offer dishes like “meat loaf with real mashed potatoes with real butter,” crab imperial, crab cakes, and a New England-style lobster roll.

In the meantime, you still have several days to grab one last meal at Baltimore Pho.