Tuesday, July 07, 2015

Roy’s Restaurant presents a Taste of Hawaii with new prix fixe menu

credit:  Roy's
Roy’s Restaurant is exploring the roots of their heritage and rediscovering the flavors of Hawaii by bringing fresh regional ingredients harvested from the islands to their menu. Guests can now experience Roy’s Eat Creative Hawaii Prix Fixe Menu for just $39.95 per guest before tax and gratuity.

The journey through Hawaii will begin with a choice of Heirloom Tomato Salad or Shrimp Shumal. Next, guests can choose between Pan-Seared Hawaiian Opakapaka featuring baby squash, shiso, tomato and vadouvan carrot purée, or the Kona Coffee-Crusted Pork and Kauai Prawns with honshimeji mushrooms and bok choy. The entrées will be followed by White Chocolate Tart and sorbet. A classic Hawaiian Mai Tai is also available for only $9.90. 





Friday, July 03, 2015

Taste of Frederick on Sunday, July 19th

Families and foodies are invited to the Taste of Frederick on Sunday, July 19th at Nymeo Field at Harry Grove Stadium from 12:00-3:00pm

Over 15 restaurants will set up serving stations at the stadium for attendees to sample their summer favorites. Restaurants include Buffalo Wild Wings, CarterQue, Mamma Lucia, Noodles & Company, Pie Five, Starvin Marvin, and MORE! The full list of participating restaurants will be announced by the Frederick News Post in July.

Advance tickets can be purchased for just $25. Kids 12 & under are FREE. Ticket price includes unlimited signatures tastes from every restaurant, kids’ fun zone, a Frederick Keys baseball game against the Potomac Nationals and fireworks.

A portion of the day's proceeds will be donated to the Maryland ProStart Program - a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. Maryland ProStart serves nearly 80 high schools with over 4,000 students pursuing a career in the hospitality industry.

Tickets are available on the Frederick Keys website or by visiting marylandrestaurants.com/events. Advance pricing ends Wednesday, July 15th at midnight. Tickets can then be purchased for $30 at the door.


Thursday, July 02, 2015

The Oceanaire offers Coravin Wine System serving high-end wine without pulling cork

If you thought you would never be able to try that $250 bottle of Cabernet Sauvignon with your steak, think again. The Oceanaire is giving guests the opportunity to do just that by offering five premium wines by-the-glass.
Normally, restaurants shy away from offering expensive wines by-the-glass, as the cost of waste is too high. When a bottle of wine is opened, on average, the restaurant has three days to sell the rest of the bottle before oxidation occurs and the wine becomes unpalatable. To be the first large national restaurant concept to launch a continual, super premium wine by-the-glass program, The Oceanaire implemented a system so that the Sommelier never even has to pull the cork from the bottle. 
The Oceanaire equipped their restaurants with the Coravin Wine Access System, which is a proprietary system of Coravin Inc. that allows the wine to be poured from a bottle without ever pulling a cork, thus saving the wine from being exposed to oxygen and preventing the oxidation process from occurring. 
“We are excited to partner with Landry’s on developing a unique wine by the glass program that offers premium wines to guests at The Oceanaire. Together, we are revolutionizing the dining experience and transforming the way wine is served, experienced, and enjoyed, ”said Kareem Ghobrial, Director for North American Sales at Coravin, Inc.
The Oceanaire will offer Coravin selections for fine wines such as Chateau MontelenaCabernet Sauvignon, Napa Valley, Cakebread; Chardonnay, Napa Valley , Goldeneye; Pinot Noir, Anderson Valley, Marchesi Antinori, "Tignanello”; Toscana IGT Red Blend, Opus One, Red Blend, Napa Valley.

“The Coravin is a deal-changer,” said Michael Fay, Winemaker of Goldeneye. “I’m truly impressed with the way our Goldeneye Pinot Noirs show when served from the Coravin. The serving extracted on the first day the bottle is tapped will be indistinguishable from the pour extracted from the bottom of the bottle even weeks later. As a winemaker, preserving our Pinot Noir’s delicate aromas and fruit is paramount. With the Coravin, the quality of our wines is never diminished.”

“We feel the Coravin system helps to elevate The Oceanaire’s wine programs to a new level and are extremely excited to offer this added value to our guests,” said Tylor Field, III, Landry’s Divisional Vice President of Wine and Spirits.


Monday, June 29, 2015

The Oceanaire offers special Menu for two, July 1 -7

The Oceanaire Seafood Room is celebrating red, white and blue with a dinner for two from July 1 -7. This three-course menu plus a bottle of wine is available for $60 and offers selections including:

First Course (choice of) 
  • Clam Chowder
  • Calamari
  • House Salad
  • Chef Seasonal Selection
  • Caesar Salad
  • Tuna Poke
  • Crab Cake 

Second Course (choice of) 
  • Black and Blue Salmon
  • Fin and Shellfish Stew
  • Chef Seasonal Selection
  • Shrimp Scampi
  • Chicken Chop 

Third Course (choice of) 
  • Cheesecake
  • Key Lime Pie
  • Strawberry Shortcake
  • Ice Cream Sundae
  • Baked Alaska 

Wine (choice between a bottle of)
  • Campanile Friuli Grave Pinot Grigio 
  • 14 Hands Columbia Valley Market


Friday, June 26, 2015

Charles Levine to open first restaurant called Citron in Summer 2016

Charles Levine
Charles Levine, owner and president of Charles Levine Caterers, announced today plans for Citron, a full-service restaurant coming in 2016 to Quarry Lake at Greenspring in Baltimore County.   

“Citron is a natural extension of my experience in the food industry and a longtime dream of mine,” said Levine. “In working with clients for the past 30 years, nearly all have encouraged me to open a restaurant, but it was not until I found the perfect location – the Quarry – did the vision really start to take shape.”  

Levine will break ground for Citron next month with plans to open in the summer of 2016. Located on the north side of Quarry Lake, the 10,500-sq-ft. restaurant will feature a dining room and bar – that can seat a total of 230 guests – as well as private event spaces. Citron will also feature outside patio and waterfront deck seating.

“Our travels to many of the world’s best and most interesting restaurants have helped inspire our vision for Citron,” said Levine. “The menu, the physical layout, color palate and design elements are shaped by what we’ve seen and experienced over the past 30 years.”

Quarry Lake at Greenspring was developed by Obrecht Properties and Beazer Homes following a master plan of mixed-use office, retail and residential space within a gated community.  

“We have been very selective in developing the retail component of Quarry Lake, and have looked long and hard for the perfect restaurant operator for this unique location,” said Thomas Obrecht, Chairman of Obrecht Properties. “We entertained numerous opportunities over the years, but it wasn’t until we connected with Charles were we sure that this was the perfect fit.”

James Colimore of Colimore Architects Incorporated, the designer of three of the park’s office buildings, will design Citron’s exterior to complement the existing architecture of Quarry Lake at Greenspring. Colimore will also serve as architect of record for the interior of the restaurant.

Jenkins Baer Associates will be the restaurant’s interior designer of record. The interior design concept for Citron will pay homage to the restaurant’s namesake with a clean and modern, yet warm and comfortable design. The restaurant will evoke a mid-century modern feeling with whites, walnut woods, and grey tones featured throughout.  

Leading the Citron kitchen as executive chef will be Dan Benedix. Together, he and Levine are developing a menu that will feature contemporary American cuisine with a mix of fresh fish, grilled meats, composed salads and handmade desserts. The bar will serve handcrafted cocktails, craft brews, fine wines and an extensive selection of top-shelf spirits.

Benedix earned an associate’s degree from the Pennsylvania Institute of Culinary Arts. He has held various sous and executive chef positions at the Four Seasons Hotel in New York and Chicago where he trained under two highly recognized chefs, Mark Baker and Robert Sulatycky. Most recently, Benedix served as the executive chef at Greenspring Valley Hunt Club. 

“Dan and I are in total sync with our vision for Citron, and we look forward to sharing our concept with the Baltimore community,” said Levine. 

Levine is owner and president of Charles Levine Caterers, a premium catering company that offers full-service catering and event planning to corporate, institutional and private clients in the mid-Atlantic region. Levine leads a stunning 30-year career in the food service industry having catered for five U.S. presidents, the National Football League and The Rolling Stones among others. 

Citron will be open seven days a week for lunch and dinner. The restaurant will also provide valet parking. For more information about Citron,  visit www.citronbaltimore.com.


Round 1 of Mason Dixon Master Chef Tournament is coming to the end

The Mason Dixon Master Chef Tournament, which pits 16 top chef teams one-on-one in a single-elimination culinary competition began June 15th.   This year there are great returning chef competitors from years past, new competitors who are striving for the title and even a teacher versus student pair. 

This multi-week event is a single-elimination tournament designed to showcase some of the area's finest executive chefs and restaurants. Guests attending this exciting event will be more than just spectators, as they enjoy the unique experience of witnessing two spectacular area chefs battle it out in the prep kitchen right on the main floor. Each evening two chef teams go head-to-head to prepare an appetizer, entrée and dessert for each of three expert judges, as well as amuse bouche portions of their entrees for up to 30 audience member judges. Their creations are scored on creativity, presentation and taste, and only one chef advances to the next round. At the end of this tournament only one of the 16 competing chefs will emerge as THE Mason Dixon Master Chef!

Competition Dates (5:30pm – 9:00pm):

Round 1
  • June 15 - Battle Backyard BBQ paired Jeff Keeney of Tark’s Grill versus Niko Negas of Roasthouse Pub – Winner was Jeff
  • June 16 - Battle Backyard BBQ paired Bill Kelley of Renditions Golf versus Greg Mason of The White Oak Tavern – winner Bill Kelley
  • June 22 – Battle Breakfast  paired Andrew Maggitti of Chartwell Country Club versus Lanydrek Christ Pandzou of Colony South Hotel – winner Lanydrek Christ Pandzou
  • June 23 - Battle Breakfast  paired Dana Herbert of Desserts by Dana versus Christopher Vocci of Alexandra’s at Turf Valley – winner Christopher Vocci
  • June 29  - Battle Chocolate pairing Jonathan Hicks of Nickel Taphouse versus Jirat Suphrom-In of My Thai
  • June 30 - Battle Chocolate pairing Rick Koplau of Duke’s Grocery versus Keith Philavanh of Basta Pasta
  • July 13 – Battle Comfort Food pairing Melissa Fordham of Personal Chef Services versus Willbur Cox, Jr. or Bistro Rx
  • July 14 - Battle Comfort Food pairing Sean Praglowski of Luckie’s Tavern versus Cole D. Whaley of The Café Rue

Round 2
  • July 20 – Battle Aphrodisiac pairing Jeff Keeny of Tark’s Grill versus Bill Kelley of Renditions Golf
  • July 21 - Battle Aphrodisiac pairing Lanydrek Christ Pandzou of Colony South Hotel versus Christopher Vocci of Alexandra’s at Turf Valley
  • July 27 and  28 – Battle Street Food

Semi Finals
  • August 10 and 11 – Battle New Orleans vs. Chesapeake

  • August16 - Battle Avant Garde

Each battle of the tournament has featured sponsors and featured products that the Chefs will use.

Event Timeline:
  • 5:30 p.m. – Happy Hour with Complementary Hors d’oeurves and Wine Tasting by Boordy Vineyards, plus Drink Specials
  • 6:30 p.m. – Cold Prep Begins for the Competition
  • 7:00 p.m. – Chef Competition
  • 8:00 p.m. – Judging Begins, Complementary Dessert and Coffee Served

Tickets for all  dates of this summer-long single-elimination chef competition are available for purchase at: http://www.masondixonmasterchef.com. Tickets for most matches are $25 for general admission and $45 for judging experience (including all taxes).  

With your ticket you can enjoy complementary wine tasting by local winery Boordy Vineyards (6:00-7:00pm), Happy Hour specials (5:30 - 7:00pm) and complementary dessert bar and coffee each evening.  Additional food items available for purchase each evening from a specially prepared menu from Alizée American Bistro.

Happy Hour Specials
  • $2 Drafts
  • $3 Domestic Bottles
  • $4 Premium Bottles
  • $5 Rail Drinks
  • $5 Wine by the Glass
  • $7 House Martinis
  • Select Appetizers just $6 each

All competitions will be held at the Inn at the Colonnade Baltimore, a Doubletree by Hilton Hotel (www.colonnadebaltimore.com/).

10% of the net proceeds of each ticket sold directly to Meals on Wheels of Central Maryland. 

More information available at www.MasonDixonMasterChef.com, on Twitter @MDMasterChef, and Facebook at Mason Dixon Master Chef.

Thursday, June 25, 2015

Best Burgers In Baltimore « CBS Baltimore

Check out my CBS Local article

Best Burgers In Baltimore « CBS Baltimore

Best Bars With A Patio In Baltimore

Check out my CBS Local article

Best Bars With A Patio In Baltimore « CBS Baltimore

Best Barbecue In Baltimore

Check out my CBS Local article

Best Barbecue In Baltimore « CBS Baltimore

Best Restaurants For Father’s Day Dinner Weekend In Baltimore

Check out my CBS Local article....

Best Restaurants For Father’s Day Dinner Weekend In Baltimore « CBS Baltimore

Best Spots In Baltimore For A Father’s Day Drink With Dad

Check out my article for CBS Local...

Best Spots In Baltimore For A Father’s Day Drink With Dad « CBS Baltimore

Chef Michael Ransom at B&O American Brasserie is at it again with great new menu items

Chef Michael Ransom at B&O American Brasserie is at it again with great new menu items. The Chef brings his love and appreciation for fresh seafood and natural ingredients to the award-winning restaurant and hopes to become a mentor and teacher for others who join him in the B&O kitchen.

To start with try one of the following starters that are perfect for sharing:
  •      Octo Taco with charred octopus, chorizo verde, celeryherb salad, pumpkin seed vinaigrette, and jicama shell.  These tacos are a great new twist to a seafood taco. 
  •      Raviolo with house ricotta, farm egg, crispy shitake, brown butter, pea tendrils, and shaved Parmesan.  The crispy shitake are amazing.

For the main dishes try one of these delectable entrees:
  •      Roasted Chicken Panzanella with arugula, tomato, pickled spring onion, polenta croutons, feta, and a parsley vinaigrette.  The polenta croutons are a nice addition to the most and delete chicken.
  •      Market fish with spring vegetable ragout, pickled ramp, yellow tomato coulis, and Spanish chorizo.  The fish is cooked to perfect and the chorizo adds a nice spice to the dish.
  •      Chesapeake soft shell crab with crushed leeky potatoes, green tomato salad, chili-lime butter, and crispy corn.  This soft shell delight will offer no lefts overs and the leaky potatoes are divine!

 The cocktails are always sure to please.  Try a vintage adaptation with the Cardamom Daiquiri with The Real McCoy 3 yr. Rum, Lime, Velvet Falernum, and Cardamom Bitters.

La Cuchara launches Firkin Nights in partnership with Union Craft Brewing

Monday nights just got a little tastier! Starting June 29, two Woodberry neighbors—La Cuchara, Baltimore’s new Basque restaurant, and Union Craft Brewing—are teaming up to bring La Cuchara diners an exclusive beer each week. Using La Cuchara’s bold, Basque ingredients such as piquillo peppers and saffron, Union Craft Brewing will create limited quantity beers in small casks known as firkins.

“By combining traditional Basque flavors with Baltimore beer, we’re offering our customers an experience unique to La Cuchara” said restaurant co-owner and bar manager Jake Lefenfeld. “It’s truly the best of both worlds.”

Firkin Night will be held at La Cuchara every Monday, beginning at 5:00pm. For guests who show up early, beer from the firkin will be available at a special price. The first Firkin Night will be held on Monday, June 29, featuring Union’s Old Pro Gose infused with saffron, preserved lemon and Muscat.


Famous Dave's New $7.99 Lunch Deal

Famous Dave’s announced the launch of the “Quick ‘Que Deals” lunch promotion at the Columbia, Laurel, Timonium, Owings Mills, Annapolis and Bel Air locations every Monday through Friday from 11 a.m. – 4:30 p.m.

The “Quick ‘Que Deals” lunch promotion includes a meal and fountain soda, iced or sweet tea for $7.99. 

Includes: Choice of 1 side
  • Georgia Chopped Pork
  • Texas Beef Brisket
  • Barbeque Pulled Chicken

Lunch Size Salads
Includes: Corn Bread
  • Dave’s Sassy Barbeque Salad
  • Chicken Caesar Salad
  • Southwest Chopped Chicken Salad

Soup, Salad & Potato Specials
Includes: Corn Bread
Choice of 2
  • Dave’s Famous Chili
  • Dave’s Famous Soup
  • Side Salad (Garden or Caesar)
  • Loaded Baked Potato

credit:  Famous Daves

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