Healthy Cooking Demo with "Chef Egg"

To celebrate National Physical Fitness & Sports Month, the MAC is hosting chef and culinary instructor Erik Berlin, known to many as “Chef Egg”, for a healthy cooking demonstration. Attendees will have the opportunity to learn healthy cooking tips and recipes as well as enjoy samples of a Healthy Green Smoothie, Minestrone Soup, Brazilian Chicken with Chimichurri and a Vegan Chocolate Mousse with Berries. Attendees will be entered into a raffle for two tickets to Chef Egg’s live cooking show at the Blue Moon Café.

WHEN:
Thursday, May 30
6:30 - 8:00 p.m.

WHERE:
MAC Timonium
110 West Timonium Road
Timonium, MD 21093

FEE:
$30 per person

Space is limited and reservations are required. To sign up, contact Betsy Bracken at bbracken@macwellness.com

Mission BBQ will host Lunch with the Heroes

Join Mission BBQ in saying “thanks” to our American Heroes. On National Armed Forces Day, Saturday, May 18, Mission BBQ will host Lunch with the Heroes from 11:30 a.m. – 1:30 p.m. at its Perry Hall location, serving free pork, turkey, and brisket sandwiches to all retired and active military members. The restaurant will also present a check to the Wounded Warrior Project, whose mission is to honor and empower wounded warriors.

“We are honored to give back to those who serve our country,” said Mission BBQ co-owners Steve Newton and Bill Kraus. “These men and women fight for our freedom every single day, and Armed Forces Day is the perfect opportunity for us to honor and celebrate them.”

Last year, Lunch with the Heroes raised over $10,000 for the Wounded Warrior Project (www.woundedwarriorproject.org). This year, Mission BBQ hopes to double that amount from the proceeds they raised selling the specialty Wounded Warrior cups. Additionally, an active member of the Navy will perform a live rendition of the National Anthem at Noon.

Festival at Perry Hall
4132 E. Joppa Road
Nottingham, MD 21236 

Fresh Thoughts Sustainable Seafood dinner with Fleet Street Kitchen's Chef Chris Becker

National Aquarium, Baltimore, will welcome chefs from some of the area’s best restaurants for the 2013 Fresh Thoughts Sustainable Seafood Dining Series. This is the fifth year the Aquarium has hosted the series celebrating one of the National Restaurant Association’s Top 10 Trends for 2013, sustainable seafood.

 

Each dinner features a cocktail reception of regional wines and cooking demonstration led by the guest chef, followed by a fine dining experience that includes a four-course menu created solely for the event, all while overlooking the Baltimore Harbor. The event concludes with a stroll through the Aquarium.

“National Restaurant Association’s Top 10 Menu Trends for 2013 highlights how important sustainable seafood is these days,” said Steven Schindler, Vice President and Chief Marketing Officer for National Aquarium. “This is a trend we’ve been celebrating and promoting for years. The Fresh Thoughts dining series is a great way for people to learn about the importance of sustainability while enjoying an incredibly prepared meal. Just because it is good for you, doesn’t mean it can’t taste good!”

Chef Chris Becker of Fleet Street Kitchen returns to the Fresh Thoughts series after a great showing in 2012. Locally owned and operated, Fleet Street Kitchen features contemporary American cuisine and has received praises from critics at The Baltimore Sun and Baltimore magazine. The menu is an ever-changing collection of seasonally inspired selections with a strong emphasis on locally sourced, ethically raised, sustainable ingredients. Chef Becker will host a dinner on May 21, 2013.

Previous guests chefs have included some of the area’s most celebrated chefs, James Beard Award nominee Bryan Voltaggio (VOLT), Jason Ambrose (Salt), Top Chef Timothy Dean, Thomas Dunklin (B&O American Brasserie), Chad Wells (Alewife), Top Chef Jessie Sandlin (Vino Rosino), Top Chef Jill Snyder, John Shields (Gertrude’s), Antonio Baines (Tapas Teatro), Chris Becker (Fleet Street Kitchen), Top Chef Tamesha Warren (The Oval Room), Galen Sampson (The Dogwood) and Mark Miranda (Rusty Scupper).

Tickets for each dinner are priced at $79 for National Aquarium members and $99 for non-members, or all three dinners can be purchased as a package with a discount of $10 per dinner. Tickets can be purchased at www.aqua.org or by calling 410-576-3869.  Fresh Thoughts Sustainable Seafood Dining Series dinners take place at 6:30 p.m. at National Aquarium, Baltimore located at 501 E. Pratt Street, Baltimore, MD 21202. The dates of the dinners are February 5, March 19 and May 21, 2013. 

National Aquarium is proud to partner with Classic Catering for the Fresh Thoughts Sustainable Seafood Dining Series.

 

Chef Chris Becker of Fleet Street Kitchen a Baltimore native and veteran of several of the city's most highly regarded restaurants, Chef Chris maintains deep relationships with local farmers, foragers, and fishermen. His contemporary American cuisine at Fleet Street Kitchen is defined in conjunction with the seasonal produce of Cunningham Farms, the restaurant owner's farm in Cockeysville.

A graduate of the Baltimore Culinary Institute, Chef Chris spent time in the kitchens at The Brass Elephant, Linwoods, and The Wine Market in Locust Point. He was noted as one of the top "Chefs to Watch" by Baltimore Magazine and identified as one of "Ten Professionals Under 30 to Watch" by the b newspaper.

At Fleet Street Kitchen, Chef Chris combines both traditional and modern techniques, creating elegant dishes that reflect his intense devotion to his craft.

 

His menu:

First Course
Fluke Crudo
Citrus purees, earl gray tapioca, mint, fennel, olive oil, jalapeno, pickled ramp
Pinot Blanc 2011

Second Course
English Pea Soup
Ricotta "gnudi", mint, english pea "tapenade", parmesan
Pinot Gris 2011

Third Course
Olive Oil Poached Halibut
Morel mushrooms, ramps, fava beat toretllini, chicken jus, lemon thyme
Estate Cuvee, Pinot Noir 2010

Fourth Course
Seared Scallop Confit of Suckling Pig
Soubis, orange, spring onion, fennel seed, pork jus
Kiana Vineyard Pinot Noir 2010, Aliette Vineyard Pinot Noir 2010

Dessert Course
Strawberry Buckle Cake
Sweet cream, basil, vanilla
Schramsberg Vineyards, Cremant - Demi-Sec 2007

Suggested by the author:

• Everyone is a winner at The Greene Turtle
• B&O American Brasserie names Bradley Willits as Executive Chef
• Mari Luna Bistro to host local chef competition
• Bahama Breeze introduces Rice Bowls in Towson
• Phillips Crab Deck at the Inner Harbor opens again

Rusty Scupper celebrates soft-shell crab season with new menu items

With summer right around the corner, diners in Baltimore are anxious to crack open their first blue crab of the season. However, one restaurant is remembering what comes before a hard-shell crab – a soft-shell crab. Rusty Scupper Restaurant and Bar is celebrating with a series of soft-shell crab specials.

In addition to its regular menu, which features contemporary American seafood dishes inspired by the Chesapeake Bay, the following items will be available to Rusty Scupper diners:

• Soft-Shell Appetizer:  beer battered soft-shell crab with Delmarva sauce ($17.00

• Soft-Shell Sandwich:  beer battered soft-shell crab served with lettuce, tomato, French fries and tartar sauce ($18.00)

• Soft-Shell Bruschetta:  two soft-shell crabs, pan-fried and served on crostinis with a fresh tomato mixture drizzled with balsamic reduction ($35.00)

The soft-shell crab menu items will be available for lunch and dinner through May.  The Rusty Scupper serves lunch Monday through Saturday and dinner seven days a week.   

The restaurant serves lunch Monday through Saturday starting at 11:30 AM, dinner seven days a week and a Live-Jazz brunch on Sundays from 10:45 AM to 2:00 PM.  Happy Hour specials at the bar are offered Monday through Friday from 4:00 to 7:00 PM.  A complimentary shuttle service is available to guests within the city limits Monday through Saturday from 5:00 PM to close.    

Suggested by the author:

• Everyone is a winner at The Greene Turtle
• B&O American Brasserie names Bradley Willits as Executive Chef
• Mari Luna Bistro to host local chef competition
• Bahama Breeze introduces Rice Bowls in Towson
• Phillips Crab Deck at the Inner Harbor opens again

   

Everyone is a winner at The Greene Turtle

The Greene Turtle has just launched its new menu in April, and they are celebrating with an enormous prize giveaway campaign giving you thousands of reasons to Feed Your Passion.

 

It started Monday, May 6th and goes through Sunday, May 26th, The Greene Turtle will be handing guests a sealed mystery envelope with each check. Enclosed is a prize that can be redeemed on their next visit. Guests should bring the sealed mystery envelope back on or before Saturday, June 15^th. The server will then open the envelope and reveal the prize. Every envelope is a winner!

 

Guests are guaranteed to win one of the following prizes upon returning the sealed envelope: 

 

• A 5 night Caribbean Cruise with roundtrip airfare.  (1)

• 4 baseball tickets of their choice to an Orioles or Nationals Game.  (1)

• 2 tickets to a Verizon Center suite for either a Bruno Mars, The Eagles or Justin Bieber concert. (1)

• Free Greene Turtle T-shirt. (approximately 1 in every 18 envelopes)

• Free Appetizers, Burgers or Sandwiches for a year.  (approximately 1 in every 3.6 envelopes)

• Free menu item (approximately 1 in every 2.5 envelopes)

• Free Soft Drinks for the table for up to eight people, plus bottomless refills. (1 in every 3.6 envelopes)

 

Local locations:

• Towson - 408 York Road, Towson MD 21204
• BWI Airport - 1000 Friendship St., Terminal D P.O. Box 2359, Glen Burnie MD 21060 
•  Fells Point - 718-722 South Broadway, Baltimore MD 21231
• McHenry Row -  1606 Whetstone Way, Baltimore MD 21230
• Hunt Valley - 118 Shawan Road Suite HH, Hunt Valley MD 21030
• White Marsh - 8200 Perry Hall Boulevard, Nottingham, MD 21236
• Owings Mills - 2 Restaurant Park Drive, Owings Mills, MD 21117
• Arundel Mills - 7556 Teague Rd. Suite 100 Hanover, MD 21076 
• Columbia - 8872 McGaw Road Suite C Columbia, MD 21045  
•  Annapolis - 177 Jennifer Road Annapolis, MD 21401
• Aberdeen - 1113 Beards Hill Road Aberdeen, MD 21001  

 

Credit:  Green Turtle

 
 

McCormick & Schmick's Ranks No. 1 on USA Today’s list of Best Happy Hour Deals nationwide

McCormick & Schmick’s, offering guests the freshest seafood with extraordinary service, has received a new accolade! The restaurant was recently named No. 1 on USA Today’s list of Best Happy Hour Deals nationwide. Morton’s The Steakhouse was also recognized and ranked No. 7 on the publication’s list. 
 

“We are pleased to receive this recognition and are proud of the happy hour offerings we have established,” stated Tilman Fertitta, Sole Owner, Chairman and CEO of Landry’s, Inc. “We always aim to provide a superior experience for our guests at every Landry’s, Inc. concept.”

McCormick & Schmick’s is renowned for their unparalleled Happy Hour deals. Loyal Happy Hour guests love the restaurant’s unique menu offerings, which include Black Mussels, Blue Cheese Chips, Baja Fish Tacos and many more tasty items. The wallet-friendly Happy Hour menu includes a wide range of options, with the hours and menu items varying by location. All menus and hours are posted at www.mccormickandschmicks.com.

Morton's The Steakhouse also offers budget-conscious customers specially priced Happy Hour items. Their delicious Bar Bites include Iceberg Wedge Bites, Chicken Goujonettes, Parmesan Truffle Matchstick Fries, Mini Crab Cake BLTs, Tuna Tacos, Mini Prime Cheeseburgers, Petite Filet Mignon Sandwiches and more. The restaurant’s Happy Hour times and menu items vary by location.  All menus and hours are posted at www.mortons.com.

Egg White Delight McMuffin at McDonald’s

Baltimore can now enjoy the wholesome new Egg White Delight McMuffin at McDonald’s.  Egg White Delight McMuffin is prepared with freshly grilled 100% egg whites, extra lean Canadian bacon and white cheddar* served on a new muffin. Freshly grilled egg whites and white cheddar are also be available on any existing egg and cheese breakfast sandwiches and platters, providing customers a new way to enjoy their breakfast favorites.   

The introduction of Egg White Delight McMuffin supports McDonald’s “Commitments to Offer Improved Nutrition Choices,” announced in 2011. The new muffin delivers 8 grams of whole grain and the Canadian bacon delivers quality protein, helping customers incorporate foods from some of the USDA’s MyPlate recommended food groups. At 250 calories, the Egg White Delight McMuffin is McDonald’s newest wholesome breakfast choice under 300 calories in addition to Egg McMuffin, Fruit & Maple Oatmeal and Fruit N’ Yogurt Parfait.

Since introducing the Egg McMuffin more than 40 years ago, customers have come to know and love McDonald’s breakfast sandwiches for their great taste,” said Chris Mann, McDonald's Franchisee Owner /Operator and President of the McDonald's Operators' Association of Greater Baltimore. “It was important to us to deliver that same great taste with the new Egg White Delight McMuffin and to provide McDonald’s customers a delicious new way to enjoy their favorite breakfast sandwiches.”

McDonald’s breakfast sandwiches available with egg whites includes, Egg McMuffin, Sausage McMuffin with Egg, Bacon, Egg & Cheese Biscuit, Sausage Biscuit with Egg, Bacon, Egg & Cheese McGriddles, Sausage, Egg & Cheese McGriddles and Bacon, Egg & Cheese Bagel.  Freshly grilled egg whites are also available for substitution on McDonald’s breakfast platters.