Joe Squared meets the Eat In Season Challenge in July.
Slow Food Baltimore welcomes our friend, Chef Joe Edwardsen, to the line up of committed chefs who will meet the Challenge

Joe has put together a really nifty and creative array of specials for us during his Challenge week.
Joe Squared is a very casual style bistro so we aren’t looking for a three-course prix fixe this month. Just a wonderful selection of special preparations of LOCAL and IN SEASON foods to choose from:
Chilled Beet and Cucumber Soup
Plum Mojo Sauce Wings
Kielbasa and Pepper Potato Skins
Black Eyed Peas and Ham Pizza
Smoked Trout Risotto
Soft Shell Po’Boy
Chesapeakoise Salad
Heirloom tomatoes, pickled corn, pole beans, red potatoes, eggs, pan fried croaker, tarragon, field greens, and blueberry vinaigrette.
All produce will be bought locally by Butch of Federal Hill’s Lanassa produce. Seafood will be arranged through Martin seafood, all from the Chesapeake. Fresh herbs will be grown in Joe Squared’s rooftop garden.
The kielbasa comes from from Krakus in Fells Point. The eggs, wings, ham, and lamb will come from Dave Smith’s Springfield Farm. And here’s another fascinating bit: Joe makes his thin-crust sour dough pizza with a “starter” that is over 200 years old! He got the original batch of starter years ago when he was in Naples, Italy. (And that herb garden on his rooftop is very impressive - mounds and mounds of fresh basil.)
We hope ALL Slow Food members will stop in at Joe’s and enjoy what he’s prepared for the Challenge week.
133 W North Ave
Baltimore, MD 21201
410.545-0444




