Le Bon Magot sampling at Eddies of Roland Park: Mark your calendar - Baltimore Post-ExaminerBaltimore Post-Examiner

Le Bon Magot sampling at Eddies of Roland Park: Mark your calendar

So, I ran into Amy today who I haven’t seen in eons and we were playing catch up with our lives. We both discovered that we were at the Summer Fancy Food Show; she was scouting new products and food trends for Eddie’s of Roland Park.

Our conversation proceeded with what did you see that you liked? I mentioned that a company that I saw at Natural Products Expo East that I LOVED, was at the Fancy Food Show and they won 5 SOFI Awards and she knew exactly who I was talking about, Le Bon Magot.

She informed me that Eddie’s of Roland Park carries their amazing small batch chutney, dressings, jams and preserves. And, in fact, Amy is doing a demonstration this Sunday, at Eddie’s located at 6213 N. Charles Street on of the Le Bon Magot products from 11 am to 3 pm. GO, GO AND GO…the products are small batch, free of gluten, MSG and preservatives and the best thing you will have tasted in years.

The pricing reflects the quality. You can order on line, but then you have shipping costs. They are ideal with cheeses, on top of meats or a spoonful straight from the jar — personally, I mixed some with a bit of mayonnaise for dipping my artichoke leaves.   I actually wrote them up for the Baltimore Post Examiner as my number one pick for the best holiday gift for food lovers and so did Food & Wine for gifts under $20.

The flavor combinations span the globe: Africa, the Middle East and South Asia.

GO, GO, GO… great chance to taste these fruits, vegetable and spice combinations. Buy, buy, buy—for yourself and oh, how you will impress others when you serve these items.

Le Bon Magot – Product demo and tasting

Sunday, July 16 11 a.m.-3 p.m.
Eddies of Roland Park – 6213 N. Charles Street, Baltimore, MD 21212

Don’t forget to tell Amy, Dara says hello!

 


About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. She even works as a kitchen slave part-time for the continuing culinary education and most important, the leftovers. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is on Women Chefs and Restaurateurs’ national public relations committee. Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Contact the author.
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