Kudos to husband-and-wife team Laura and David Alima, owners of The Charmery ice cream shops, who are donating funds to support victims of the recent wildfires in southern California
Known for its handcrafted, creative ice cream flavors celebrating local culture and community, The Charmery recently announced a collaboration with the Los Angeles-based Sweet Rose Creamery as part of its OPIC (Other People’s Ice Cream) series.
For a limited time, The Charmery will offer a featured flavor, Caramel Apple Pie Peanut. Twenty percent of all proceeds from sales of this flavor will be donated to the California Community Foundation, a nonprofit dedicated to restoring homes, rebuilding lives and strengthening communities throughout the Los Angeles metropolitan area.
“We are watching all of the devastation due to the wildfires and just wanted to help in any small way we could,” said David Alima, a Northwest Baltimore native who met his wife as counselors at Camp Moshava in Harford County. “Sweet Rose Creamery is an amazing shop, and we wanted to highlight their incredible flavors while allowing them to take the lead in selecting where the donations should go.”
Founded in July of 2013, The Charmery has locations in Hampden, Towson, the Union Collective in Medfield, Columbia, Chevy Chase and The Parks at Walter Reed in Washington, D.C. Some of their most beloved flavors include Old Bay Caramel, Maryland Mud, Lemon Stick, Mango with Sticky Rice, Pistachio Toffee and Summer Strawberry. (For information, visit thecharmery.com.)
Brunch, Anyone?
Brunch has returned to Hotel Revival in historic Mount Vernon at its rooftop restaurant Topside on Saturdays and Sundays from 11 a.m. to 2 p.m.
The menu will feature elevated takes on classic brunch favorites, including the “Chesapeake Benny,” which combines Maryland crab salad with fried green tomatoes, poached eggs, tarragon hollandaise, grilled asparagus and home fries.
Guests can also enjoy buttermilk pancakes with cannoli cream, seasonal berries and Maryland maple syrup, or the croissant French toast topped with poached pears and mascarpone anglaise.
For those craving savory options, the restaurant offers the “Topside Burger,” featuring cracked pepper bacon, caramelized onion jam and Point Reyes blue cheese. Diners can expect some changes to the menu as seasonal and local ingredients become available. (For information, visit hotelrevivalbaltimore.com.)
What’s Brewing?
Ron and Gail Furman, owners of Max’s Taphouse in Fells Point, will host a fundraiser on Saturday, May 3, from 1 to 4:30 p.m. called “Hops for Health.” Proceeds will benefit the National Alliance on Mental Illness Metropolitan Baltimore’s free mental health programs during “Mental Health Awareness Month.”
Last year, NAMI Metro Baltimore (namibaltimore.org) reached more than 9,000 people across Baltimore City and County through its volunteer-run support groups, mental health education classes and stigma-reducing presentations.
“Hops for Health” will feature exclusive specialty beers from partnering local breweries who have committed to raising awareness and funds to directly impact NAMI’s programming.
Max’s was named one of the best beer bars in America by USA Today, and their “beertenders” are highly knowledgeable in the world of hops. There will be a 50/50 raffle and a silent auction at “Hops for Health.” While you’re there, check out Max’s BBQ-smoked in-house daily. (For information about this free event, visit maxs.com.)
Up on the Roof
Going to an event at CFG Bank Arena? Time to check out the nearby eateries at the Lord Baltimore Hotel, including LB Bistro & Bakery, LB Tavern and the very cool rooftop LB Skybar.
Beth Dinice, LBH’s food and beverage director and executive chef, showcases the historic hotel’s commitment to sourcing sustainable and seasonal products from the Chesapeake region by collaborating with local farmers, growers and distributors.
Before a concert, I usually drop by the LB Skybar because the view is simply amazing. (For information, visit lordbaltimorehotel.com.)
Train of Thought
Maryland restauranteur David Chen recently signed a lease at the Rye House apartment building in Baltimore Peninsula for his new restaurant concept —Shinkansen Sushi.
It will feature a wide selection of sushi and maki rolls, as well as Japanese street food-inspired appetizers, Japanese beers, sake and soju.
Shinkansen Sushi is Japanese for “Bullet Train Sushi.” Japan’s bullet trains travel up to 200 miles an hour, and this new spot will deliver your fast-food-style sushi via mini-bullet trains on a conveyor belt system. This is in reference to traditional revolving sushi restaurants that are called kaiten-zushi in Japanese, which literally means «rotating sushi».
Chen also owns a number of other local dining establishments, including Akira Ramen & Izakaya, Izakaya 68 in Hunt Valley and Volcano Hot Pot and BBQ in Owings Mills. 
Randi Rom is president of RJ Rom & Associates. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at randirom@comcast.net.
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