MaggiesFarm_DSC_5238

A very smooth Barkin’ Sarkhan, specialty cocktail by Alex Rudy of Blue Pit BBQ & Whiskey Bar.

The Rabbit Hole Dining Series by Maggie’s Farm is a pop-up dinner series that hosts a guest chef or mixologist, and in this case both.  Bon Banh featured a Franco-Vietnamese menu by Jordan Miller, Executive Chef of the French Kitchen at the Lord Baltimore Hotel, with help from Maggie’s very own Chef Andrew Weinziri.  Chef Miller was accompanied by his friend, mixologist, Alex Rudy.  Some of the aromatic flavors that were used in Alex’s cocktails were created by Chef Miller himself.

The origin of the restaurant’s name, Maggie’s Farm hails from the Bob Dylan song of the same title. Both Chef Andrew, the “Food Cookerer” and General Manager Matt agree that Maggie’s Farm is the essence of that song: a protest to society, refusing to break your back for the man. The catalyst for the Rabbit Hole Series stemmed from the owners wanting “to be everything to everybody” when doors first opened, but the harsh reality was that they needed to cut down.  Maggie’s Farm’s vision was to choose people that wanted to collaborate with, and who shared a similar vision and passion.  Ultimately, they wanted to create a sense of community, especially amongst the restaurant industry; it’s ok for chef’s to share some of their secrets.

What’s awesome about Maggie’s Farm is that they are a farm to table restaurant, with an ever evolving menu that features local/seasonal ingredients. Maggie’s Farm also practices a “whole animal” philosophy, meaning:

They are also known for their specialty drinks and cocktails, Saturday and Sunday brunches, and the special events like the Rabbit Hole Series and Sunday Industry Night (where anyone in the service industry who brings a pay stub gets 20% off).

The ideas at Maggie’s Farm are always evolving. With a staff of humble and compassionate people who are fully invested in what they do they manage to create an incredible atmosphere for customers. Consisting of inexpensive food and delicious drinks, Maggie’s Farm is more than worth the short trek away.

MaggiesFarm_DSC_5298

Maggie’s Farm owner, Matt, wearing one of his many hats.

 

MaggiesFarm_DSC_5348

“Purple Porch Drank” – Just for me!

MaggiesFarm_Catfish edit

Wild VA Catfish…absolute bliss. Bouillabaisse, mussels, shrimp dumplings, and herb rice-need I say more?

MaggiesFarm_DSC_5331

Crispy Oyster Steamed Bun, a favorite of Chef Andrew.

MaggiesFarm_DSC_5100

Book of Secrets

MaggiesFarm_DSC_5144

Owner and Chef Andrew (left), Sou Chef Will (right)

MaggiesFarm_DSC_5218

Charcuterie!

 

MaggiesFarm_DSC_5264

The Mixologist Corner

Chef Miller

Chef Miller

 

MaggiesFarm_DSC_5202

French Onion Pho, before the French onion pho broth is poured steaming hot in front of you.

MaggiesFarm_DSC_5193

Sou Chef Will

 

tartine edit

Bahn Mi Tartine…a personal favorite!

 

MaggiesFarm_DSC_5332

Vietnamese Coffee Ice Cream

MaggiesFarm_DSC_5312

Andy, Social Media Coordinator

MaggiesFarm_DSC_5342

Sweet N Sour Escargot

 

About The Author

Christina Delgado an educator, a photographer, and a community advocate. In her most recent experience, Christina is on the Maryland State Arts Council, Artist-in-Resident Roster and works with Young Audiences of Maryland as a teaching artist. Her love of food derives from her culturally diverse upbringing as a “Newyorican”; a Puerto Rican born and raised in New York City. She was exposed to good food and has always been curious about finding good food. In her opinion, one of the best things that Baltimore has to offer is their local fare. It’s her mission to shed a light on this view and get people hungry.

  • Linda Causey

    Great article. I hope Christina can tell me where to eat when I visit Baltimore.