Friday, January 16, 2015
Monday, December 01, 2014
OrderUp, the most complete on-demand online and mobile food delivery marketplace, is supporting #GivingTuesday by donating $1 for each order placed in Baltimore to the Maryland Food Bank. From 5am on Tuesday, December 2 to 5am on Wednesday, December 3, OrderUp will also donate to local food banks in its markets across the US.
OrderUp’s donation in Baltimore will count toward Maryland Gives More’s statewide effort to make Maryland the “Most Generous State in America.” In 2013, Baltimore raised more than $5 million in one day, making it the second-largest #GivingTuesday fundraiser.
“It’s important to us to give back to the community, and we feel that the relationship between OrderUp and the Maryland Food Bank is a natural fit,” said Chris Jeffery, CEO and co-founder of OrderUp. “The OrderUp team is excited to donate a portion of proceeds on #GivingTuesday to those in need.”
Patrons can also donate directly to the Maryland Food Bank by going to www.mdfoodbank.org.
Tuesday, November 18, 2014
“The c. 1740 Lounge has it’s own, individual personality and energy, says Chef Boston. We offer the same great food, ambience and service The Milton Inn is known for in a less formal setting. The plates may be small but the portions are substantial. Rather than offering individual starters and main courses, small plates are designed so you can order many, experiment and enjoy!”
|Venison Short Loin: Pan seared Venison short loin with butternut squash grits, sauteed Brussels sprouts, baby carrots, king mushrooms with pepper, bacon and shallot, finished with Cumberland reduction chive puree|
|Beef Tenderloin Tartare: With anchovy aioli, sriracha, capers, shallot, cornichons, quail egg yolk, smoked sea salt and toasted baguette|
|Clams Casino: Four fresh topnecks prepared in traditional manner with garlic butter, red peppers and bacon|
*Thank you Randi Rom for the photos since I was unable to attend
Monday, November 17, 2014
“We are excited to have Baltimore's own OrderUp delivering our tasty food to hungry Hons!” We are very optimistic that with OrderUp's neighborhood presence, our delivery business will grow dramatically,” said Blue Agave owner Brian Acquavella. “We are excited to have Baltimore's own OrderUp delivering our tasty food to hungry Hons!”
"Baltimore has seen a 400% increase in new users year-over-year, and we expect that to greatly increase with the launch of Federal Hill, where there are excellent restaurants on every corner," said Chris Jeffery, CEO and co-founder of OrderUp. "Now residents in Federal Hill and Locust Point can have all of their favorites restaurants delivered to them and restaurant owners can reach more customers."
Sunday, November 16, 2014
How it Works
What They NeedSo far, they've only been selling the delicious product at local food and wine festivals throughout Maryland. They'd love to end the vagrancy of their existence and expand the availability of Winecream by opening a brick-and-mortar storefront in our beloved City. Specifically, they're targeting the Highlandtown neighborhood in Southeast Baltimore.
To reach their goal, they'll need at least $25,000 to cover startup costs for their new location, which will cover things like kitchen equipment, permitting/license fees, furniture and fixtures, and other miscellaneous expenses.
Oregon Grille to Host Third Annual "No Jacket Night" November 26 and Serve Traditional Thanksgiving Dinner November 27
The Third Annual “No Jacket Night” on , encourages male diners to leave the sports coat at home, customarily required in the dining room after , and enjoy a more casual atmosphere at the celebrated fine dining institution. Guests can order items from the full dinner menu, or enjoy a lighter fare menu before heading out for a night out on the town with friends this Thanksgiving Eve.
For those looking to stay out of the kitchen on Thanksgiving Day, yet still dine in a cozy setting with family and loved ones, The Oregon Grille will offer its famed Thanksgiving Day menu at $49 per person on Menu items include Butternut Squash Bisque or Beef Barley Soup, Fresh Roasted Turkey with Sausage Dressing, Whipped Potatoes, Yams, Baby Zucchini, Carrots Cranberry, and Pumpkin Cheesecake or Pecan Pie. Please call 410-771-0505 for reservations.
About the Oregon Grille:
The Oregon Grille, founded in 1997 by restaurateur Ted Bauer, is an award-winning restaurant located in Hunt Valley, Md. known for its prime dry-aged steaks and fine grilled fare. The renovated 19th century stone farmhouse is nestled in the heart of Maryland’s horse country, and has four unique dining rooms, a granite bar, and a newly-renovated bluestone patio with outdoor seating. Guests can make reservations on OpenTable.com or by calling 410-771-0505. To stay informed of The Oregon Grille’s latest news, follow the restaurant on Twitter at @TheOregonGrille, on Facebook at facebook.com/OregonGrille, or visit the website: http://www.theoregongrille.com
This year again, more than 20 different oysters from the East and West Coasts of the United States of America and Canada will be featured on the half shell, raw or grilled, starting at only a dollar per oyster. This year’s selection includes Choptank Sweets, MD, Chincoteague, VA, Mobjack Bay, VA, Belon, ME, Beau Soleil, NB, Blue Points, NY, Cape May Salts, NJ, Beaver Tail, Narragansett Bay, RI, Moonstones, RI, Quonset Point, MA, Wellfleet, MA, Tatamagouche Oysters, NS, Malpeque, PEI, Pickle Points, PEI, Raspberry Points, PEI, Canada Cups, PEI, etc.
A representative from the Oyster Recovery Partnership (ORP) will join us to explain how they engage in numerous Chesapeake Bay-related recovery projects by conducting science-based “in-the-water” and “on-the-land” efforts, while conducting public outreach and education in their quest to protect our environment, our heritage, and our knowledge of the Chesapeake Bay, its marshes and rivers, and the life that it sustains. In 2013, Sláinte Irish Pub & Restaurant and Kooper’s Tavern finished respectively 1st and 2nd place of “Crush the Creek” Challenge and Sláinte was awarded Best Oyster Restoration Bar in Baltimore!
For a perfect pairing, the bartending staff will be pouring some delicious hand-crafted cocktails and oyster stouts. Our chefs at Kooper’s Tavern and Sláinte Irish Pub and Restaurant will match the bartenders’ efforts and will be serving some great specials including a mouth-watering Oyster Burger, Fried Oyster Po’Boy and a collection of creative mignonettes and sauces for a perfect oyster tasting. The Kooper's Chowhound will be serving oyster specialties including traditional steamed oysters on the grill with housemade compound butters.