Wednesday, March 04, 2015

RAM to team with Mason Dixon Master Chef

The Restaurant Association of Maryland (RAM) and local culinary competition organizer Mason Dixon Master Chef have announced their plans to partner for the mutual goal of showcasing the restaurants and talented chefs of Maryland.
 
RAM is a 2,000 member statewide trade association operated for the purpose of promoting, protecting and improving the foodservice industry in Maryland. RAM also has an Education Foundation that provides professional training and runs Maryland ProStart, a high school to career program that teaches culinary and management skills.
 
Mason Dixon Master Chef is the organizer of the only live, local interactive culinary competition of its kind. This summer’s Mason Dixon Master Chef Tournament will be the fifth annual competition to pit chef teams from local restaurants against one another in a single-elimination bracket style tournament. The Tournament is designed to showcase local culinary talent, as well as give back to the community, with 10% of the net proceeds of each ticket sold going to Meals on Wheels of Central Maryland (http://www.mealsonwheelsmd.org).
 
“We are very excited to be working with the Restaurant Association of Maryland and their Education Foundation. Our organizations are working toward common goals, and it just makes sense to work together and support each others’ efforts”, says Mason Dixon Master Chef, CEO Erik Folkart.
 “Maryland and the surrounding region have a unique and growing culinary scene”, says Alex Cooper, RAM’s director of membership & marketing. “What better way to recognize the talents of our greatest chefs than to pit them against each other in front of a live audience? We love how this event gets the talent out of the back of the house and into the spotlight.”
 
The initial field of 16 local chef teams will begin competition on June 15th and will continue throughout the summer on Mondays and Tuesdays until two teams earn their spot in the Sunday, August 16th Final Championship Match. The winner of that match will earn the title of 2015 Mason Dixon Master Chef Champion as well as thousands in cash and prizes. Tickets for all matches are available for purchase now at www.MDMasterChef.com.
 
Mason Dixon Master Chef will also be participating in the Maryland ProStart Student Invitational (MPSI) events scheduled for February 25 and 26 at the Sheraton Columbia Town Center Hotel. MPSI brings together the state’s top high school ProStart students for culinary, management, and cake decorating competitions. People interested in attending the competition and awards reception should visit the RAM web site (http://www.marylandrestaurants.com/) for more information and to purchase tickets.
 

 
 
About The Mason Dixon Master Chef Tournament
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 chef teams 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 a limited number of 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! 10% of the net proceeds of each ticket sold directly to Meals on Wheels of Central Maryland. More information available atwww.MasonDixonMasterChef.com, on Twitter @MDMasterChef, and Facebook at Mason Dixon Master Chef.
 
About the Restaurant Association of Maryland
The Restaurant Association of Maryland (RAM) is a 2,000 member statewide trade association operated for the purpose of helping Maryland restaurants succeed. RAM leads and supports the foodservice industry in Maryland by showcasing member restaurants, offering programs that reduce operating costs and advocating for the interests of foodservice businesses.  More information available atmarylandrestaurants.com
 
About RAMEF and ProStart
The Restaurant Association of Maryland Education Foundation (RAMEF) serves as the preferred source of education, training, resources and research for the Maryland hospitality industry. As the educational arm of the Restaurant Association of Maryland, RAMEF’s mission is improving the hospitality industry through education. The Foundation focuses on providing training and certifications in food safety, responsible alcohol service, management and HACCP writing. The Foundation also manages Maryland ProStart®, a culinary arts and hospitality management program for high school students.
ProStart is a nationwide, two-year program for high school students, developing the best and brightest talent into tomorrow’s industry leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime. More information available atmarylandrestaurants.com
About Meals on Wheels of Central Maryland
Meals on Wheels' mission is to enhance quality of life through the provision of nutritious meals, personal contact and related services to homebound individuals. Last year, over 740,000 home-delivered meals were prepared and delivered to more than 2,900 homebound clients through the coordinated efforts of Meals on Wheels staff and some 2,000 volunteers. Meals on Wheels of Central Maryland currently serves the following areas: Baltimore City, Anne Arundel, Baltimore, Carroll, Harford, Howard, Montgomery and Prince George's counties.



Duck Pond Cellars & Desert Wind Wine Dinner at Kooper's Jacksonville

On Wednesday, March 11, Kooper's Jacksonville and Lanterna Distributors 
invite you to an exclusive five-course dinner featuring Duck Pond Cellars 
& Desert Wind Wines for only $75.00 per person all-inclusive: 

Petite crab cake
Grain mustard butter
Duck Pond Cellars 2013 Pinot Gris
Roasted Duroc pork
Green peppercorn and lemongrass Glaze on puff pastry
Duck Pond Cellars 2013 Chardonnay
Sorbet
Duck Pond Cellars 2013 Pinot Noir
Duck Confit
Pappardelle and espresso/coriander demi
Desert Wind 2012 Cabernet Sauvignon
Blackberries
Chocolate Sabayon
Desert Wind 2011 Ruah


Call (443) 689-7252 now to make your reservations!

Thursday, February 26, 2015

The Local Fry opens in Federal Hill is sure satisfy your cravings

Poutine
Fries glorious fries – may I have some more please?!?!  Most people love French Fries – crispy and salty spuds!  The Local Fry will take fry lovers to a new level and turn those who don’t care for fries into a lover!

Opened by husband and wife team Kevin and Elizabeth Irish takes their cultural heritage and travels into consideration when creating dishes for the menu.  These dishes are inspired by Korean, Irish, Greek, and French cuisine along with new weekly specials. 

The Local Fry is a small BYOB establishment that includes a range of regular tables, 2 long bars and a communal table (great for sharing different fry baskets and wings).

The French fry dishes are made from fresh cut potatoes and topped seasoned meats, veggies and homemade sauces – some great highlights from the menu include:
  • Poutine $7 - Fresh cut fries, fresh cheese curds, homemade gravy.
  • Greek Fries $9 - Fresh cut fries, homemade Greek seasoning, shredded romaine lettuce, tomato, gyro meat, shallots, feta cheese, homemade tzatziki sauce. (new take on Gyro)
  • Hawaiian Fries $9- Fresh cut fries, shaved ham, crispy bacon, pineapple salsa, japanese mayo, BBQ sauce. (if you like Hawaiian pizza you will LOVE these fries)
  • Tonkatsu Fries $9 - Fresh cut fries, fried pork cutlet, tonkatsu sauce, asian slaw. (a new spin to a popular Ramen flavor)
  • Bahn Mi Fries $10 - Fresh cut fries, spicy Vietnamese pork, pickled carrots and daikon, pickled jalapeno, cucumber, and cilantro
  • Kimchi Pork Fries $10 - Fresh cut fries, sauteed kimchi, grilled pork belly, homemade sriracha mayo, scallions, shredded cheddar jack cheese.


The fry dishes are a meal within themselves and are great to share and sample a few different types, but don’t forget to order some wings.  The wings come in either 5 or 10 count and offer great flavors like: Lemon Pepper, Garlic Pepper, Garlic & Lemon, Garlic Parmesan, Jamaican Jerk, Honey Lemon Pepper, Honey Garlic Pepper, Honey Old Bay, and more!

Be sure to follow them in twitter and Facebook for specials!

The Local Fry is currently open the following hours:
Tuesday        4pm-12am
Wednesday  4pm-12am
Thursday      4pm-12am
Friday           12pm-12am
Saturday      12pm-12am
Sunday         12pm-8pm

The Local Fry
21 E. Cross Street
Baltimore, MD  21230
(410) 244-1283
Twitter & Instagram @TheLocalFry

...


Monday, February 23, 2015

Lord Baltimore Hotel Introduces New Executive Chef

The Lord Baltimore Hotel today announced Frank Ziegler as the hotel’s new executive chef. The French native brings three decades of global cuisine and management experience to the award-winning hotel where he will oversee all food and beverage operations including the French Kitchen, LB Tavern, LB Bakery, banquets and room service.

“We are honored to welcome Chef Ziegler and look forward to him bringing his passion for food and quality management skills to the Lord Baltimore Hotel,” said Gene-Michael Addis, general manager for the hotel.

Chef Ziegler has trained under Michelin Star-rated chefs and worked for some of the world’s most exclusive hotels and resorts over the course of his career.

As a young child in Alsace, France, Chef Ziegler developed an appreciation for cooking as he helped his mother and grandmother prepare family dishes and lent a hand to his father in the garden. At age 16, he made his debut as a chef at Le Caveau d’Eguisheim alongside One Michelin Star Chef Pascal Schubnel. He then gained valuable experience at Three Michelin Star L’Auberge de l’Ill before leaving for Paris to work with celebrity chef Ghislaine Arabian at the Three Michelin Star restaurant Pavillon LeDoyen.

After many years of developing his techniques, Chef Ziegler traveled abroad and, in 1995, he arrived in the United States where he held various positions at numerous Five Star hotels and resorts including the Mandarin Oriental Miami, The Ritz-Carlton Key Biscayne, the Delano Hotel Miami with Chef Claude Troisgros and The Peninsula Chicago with award-winning chef Curtis Duffy.

In 2008, enticed by the exotic flavors and spices of Asia, he joined Wynn Macau as culinary director assistant. Chef Ziegler furthered his travels in Asia serving as executive chef at lebua Hotels & Resorts in Bangkok and New Delhi and, most recently, the executive chef at Pullman Hotel in Jakarta, Indonesia.

Chef Ziegler studied French Culinary Arts in Alsace and holds a Master Certificate in Hospitality Management from eCornell.

About the Lord Baltimore Hotel
The Lord Baltimore Hotel is located at 20 W. Baltimore Street, Baltimore, MD, 21201 in the heart of downtown Baltimore and within walking distance to many local attractions. Towering over the Baltimore skyline at 23 stories, the hotel offers 440 new guest rooms and suites, more than 20,000 sq. ft. of meeting and event space and dining options including the French Kitchen, LB Tavern and LB Bakery.  Additionally, art plays a major role in the hotel design with more than 2,500 pieces of artwork displayed throughout the building. Originally built in 1928, the hotel was purchased in 2013 and completely renovated by Rubell Hotels. The Lord Baltimore Hotel is a member of Historic Hotels of America, the official program of the National Trust for Historic Preservation, and is listed on the National Register of Historic Places. More information on the hotel can be found at www.lordbaltimorehotel.comand on Facebook, Twitter and Instagram.

Friday, February 20, 2015

Ristorante FIRENZE Opens in Historic Reisterstown

A taste of Tuscany has arrived in Reisterstown with the opening of Ristorante FIRENZE at 2 Hanover Rd. in the historic Main Street corridor.


The 3,000-square-foot authentic Italian bistro is the vision of brothers, Brian and Larry Leonardi, whose roots go back to Italy.  Their grandparents immigrated to Baltimore and settled in Little Italy.  Growing up, the Leonardi brothers worked as bus boys, servers and cooks in their uncle’s restaurant, Velleggia’s.  They later opened their own Casa di Pasta eateries in Belvedere Square and Columbia.

“FIRENZE’s food and drink experience will respect and reflect what generations of Baltimoreans enjoyed at Veleggia’s,” said Brian Leonardi. “This means the use of fresh ingredients, creative recipes, passionate chefs and servers with an ‘aim to please’ attitude.  And, of course, great wine!”
“Our vision for FIRENZE is also to fill a void in the northwest Baltimore County-Carroll County restaurant community by introducing a neighborhood-style eatery where everyone will know your name, as well as your favorite drink, appetizer and entree item,” he added.

Space
Approximately $750,000 has been invested in an extreme makeover of the FIRENZE space.  Noticeable from the outside are the remodeled exteriors along Main Street and a new main entrance – with custom bevel wood doors greeting guests – off the 88-space rear parking lot.  Soon to follow will be a repaved lot with upgraded lighting.

Designed by Rita St. Clair Associates, FIRENZE’s upscale casual interiors feature a warm, rich color scheme accented by contemporary design elements and natural materials such as the dark wood floors and beams. The main dining room, which seats 66, boasts a striking orange wall with mustard color sconces.

Ideal for rehearsal dinnersfamily celebrations and business meetings for up to 25 people, the private dining/meeting space features a custom Murano glass chandelier as its centerpiece. A flat screen TV along the side wall is available for audio/visual presentations.  Lighting throughout the room is adjustable and blackout shades provide additional room darkening.

A dramatic, glassed in wine cellar that holds 550 bottles separates the dining room from the bar/lounge area.  With comfortable leather chairs, the lounge features a stone fireplace with a flat screen above it. Across are high top tables alongside earth tone walls with photos of FIRENZE’s namesake, Florence, Italy.

The bar area features glass shelving and wide-screen TVs over a Carrara marble bar top. For added convenience, guests can charge their phones and computers at docking ports and hang their jackets or purses on hooks located under the bar.  Happy Hour will take place weekdays from 3-7 p.m., and lite fare will be offered all day in the bar/lounge, which seats 34.

Menus
FIRENZE’s Tuscan dining experience includes homemade pasta, meatballs, lasagna, breads, pizzas, sauces, salad dressings and desserts prepared under the direction of head chef, Zach Leonardi. Signature dishes are as follows:
  • Minestrone Zuppe (Italian vegetable and noodle soup)
  • Tuscan Beef Tips (Gorgonzola crusted, Marsala wine sauce over house-made pasta; served with a side salad)
  • Rigatoni a la Mama (Prosciutto/peas/onions/tomatoes/cream sauce with salad & Italian bread)
  • Fettuccini with Clam Sauce (Little neck clams in shell with red or white sauce)
  • Grilled Eggplant Tower (Eggplant/fresh mozzarella/tomatoes/basil pesto vinaigrette)
  • Zeppoli (Fried dough, powdered sugar  available with seasonal fruit compote)
The All-Day Menu offers something for everyone with a variety of Antipaste, Insalate, Zuppa, Pasta, Pizza, Panini, Vitello, Bisteca, Pollo Frutti di Mare dishes and desserts.

Lunch specials, offered daily from 11 a.m. to 2 p.m., include pizzas starting at $6 and “Pick Due”— choose two items (salad, soup, pasta or panini) for $10.  “Bambinos” can enjoy the children’s menu, which features kid-size pastas, pizzas and fried mozzarella, among other options.

The world-class beverage menu includes craft cocktails, a diverse selection of draft and bottled beers and over 100 premium wines from California and Italy.

FIRENZE offers carry-out service and off-site catering, as well as special menus – including family-style options – in the private dining/meeting space.  Plus, the entire restaurant can be rented for larger functions. 

Hours & Contact Information
Ristorante FIRENZE opens daily at 11 a.m.  Closing time is midnight, Monday through Thursday2 a.m.Friday and Saturday, and 11 p.m. on Sunday.  For more information, call 410-394-5577 or visit EatFirenze.comfacebook.com/EatFirenzeMDtwitter.com/EatFirenze or instagram.com/EatFirenzeMD. For Open Table reservations, visit www.EatFirenze.com/reservations

Thursday, February 19, 2015

The Oregon Grille Hosts Sipping Down Under Women's Wine Club Event

GOT THE WINTER DOLDRUMS?  WE HAVE THE CURE!
THE OREGON GRILLE HOSTS “SIPPING DOWN UNDER” WOMEN’S WINE CLUB EVENT WITH THE WINE COACH® ON FEBRUARY 25

WHO:
The Oregon Grille, a celebrated fine-dining institution located in Hunt Valley, Md., and Laurie Forster, The Wine Coach® and host of “The Sipping Point” on WBAL 1090 AM

WHAT:
Shake off those winter blues and gather your girlfriends, sisters and new friends and join The Oregon Grille Women’s Wine Club with Laurie Forster, The Wine Coach®, for a Sipping Down Under wine tasting event.  Guests will learn about (and taste) some of Laurie’s favorite Australian wines while dining at The Oregon Grille. The Wine Coach® will demystify Australian wine regions and grape varietals, and offer great tips on pairing wines for your harvest dinner parties, while The Oregon Grille creates masterful tasting plates to accompany each wine. Please call the Oregon Grille at 410-771-0505 or visit www.thewinecoach.com/women to make a reservation.  Space is limited!

WHEN:
Wednesday, February 25
6:30 p.m.

WHERE:
The Oregon Grille
1201 Shawan Rd
Cockeysville, MD 21030

COST:
$85 per person
Tickets are all-inclusive and include hors d’oeuvres and four tasting plates, wine tastings, tax, tip and, of course, wine edu-tainment from The Wine Coach!
For reservations, please call the Oregon Grille at 410-771-0505 or visit www.thewinecoach.com/women

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, the restaurant serves lunch, dinner, Sunday brunch, bar/lite fare and features an award-winning wine list. 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. Pre-fix menus for private parties are also available. 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.

ABOUT THE WINE COACH®:
Laurie Forster is an award-winning sommelier, author, TV personality and comedian. Her edgy approach to demystifying wine caught the eye of major networks and led her to guest appearances on FOX Morning News, Martha Stewart Living
Today and ABC News at Noon. She’s performed her comedic wine tasting at the Caroliones on Broadway, DC IMPROV,
Caesars Atlantic City and RamsHead On Stage. Forster is host of The Sipping Point radio on WBAL 1090AM and her mobile application “The Wine Coach” was listed as one of the Top 8 Wine Apps in Wine Enthusiast. A former software sales executive, Laurie’s wine career began in Manhattan where she studied with the American Sommelier Association to obtain her certificate in Viticulture and Vinification.  Laurie has since earned an Advanced Certificate with Merit from the Wine & Spirits Education Trust (WSET).  For more: www.thewinecoach.com

Old Town Pour House in Gaithersburg

Old Town Pour House in Gaithersburg (212 Ellington Blvd.), part of the Bottleneck Management portfolio specializing in dynamic craft beer, draft wine, crafted cocktails, and contemporary American cuisine, announces the opening in the Downtown Crown area on March 2, 2015.

Guests are invited to enjoy a vibrant, upbeat environment showcasing an unrivaled selection of craft beer, mouth-watering dining options, and an extensive audio/visual system, which provides state of the art entertainment. With craft beer as a pillar of the group’s “Pour House” concept, beer enthusiasts can revel in the over 90 local and global selections on draft, complementing an elevated dining experience created by Corporate Executive Chef Paul Katz.

Culinary:
Featuring fresh, original flavors, guests can begin their meal with sharable options, or jump right to hearty entrees. Executive Chef Paul Katz’s menu reinvents American fare with a signature approach to the classics, complemented and supported by the unmatched draft beer selection. Gourmet selections include: Chicago Dogs, Vienna Beef mini dogs wrapped in potatoes, tomato powder, poppy seeds, mustard relish, celery salt, sport peppers; Filet Mignon Sliders, two grilled fillet medallions, caramelized onions, and horseradish cream served on a pretzel roll; Pour House Burger, angus beef, aged white cheddar, lettuce, dill pickle, beer-battered onion ring, and vine ripened tomato served on a Portuguese bun; Chicken, half fried chicken, Andouille sausage hash, green onion cheddar biscuit, and creamy gravy; and Pork Chop, bone-in center cut 10-ounce pork chop, potato puree, chipotle maple glaze, cinnamon spiced apples, crispy buttermilk onion strings. Also adding local favorites such as Maryland Crab Cakes, jumbo lump crab meat, citrus jicama salad, and saffron aioli.

Beverage:
At Old Town Pour House, beer is viewed as a staple of life. Guests can choose from an unparalleled selection of beer, including 90-plus unique local and global selections. The restaurant highlights local favorites along with a vast variety of rotating regional, national, and global beers from small producers. Specific to the Gaithersburg property, guests can enjoy selections from the following breweries: DuClaw, DC Brau, Flying Dog, Jailbreaker, Denizen, Starr Hill, Port City Brewery, and more. Additional rotating varieties include: golden, amber, and brown ales, British and British-style ales, porters and stouts, wheat beers, sours, lambics, fruited beer and ciders, Belgian styles, American pale ales and IPAs, North American lighter lagers, independent lagers, and American strong and double imperial IPAs.

In addition to more than 90 beers on tap, Old Town Pour House pours a number of specialty cocktails including: The Churchill Bloody Mary, served in a 20 ounce goblet with a robust housemade bloody mix, crowned with a skewer loaded with a peppercorn steak medallion, cubed pepper jack, cornichon, cherry tomato, Gibson cocktail, and a Slim Jim stir stick resting on the Chesapeake Bay seasoned rim; and Tito’s Texas Mule, with Tito’s handmade vodka, fresh lemon juice, bitters, topped with ginger beer and served in a copper mug. Guest can also enjoy the on-tap wine selection which utilizes 100% reusable keg containers.

Space & Design:
Bottleneck Management worked closely with architect Dacre & Youngquist in turning the 7,966 square-foot indoor space and 1,511 square-foot outdoor patio into the brand’s cutting-edge ‘pour house’ design scheme. The inviting interior boasts the brand’s wildly popular copper-inlayed bars and tables, custom-milled dark woodwork, high ceilings, and operable windows opening up to the outdoor patio space, and large chalk board-style sign detailing ongoing beer offerings. In addition to Old Town Pour House’s coined expertise in offering 120 draft handles with 90 local and global beers, guests are invited to enjoy any and all sports games with the expansive audio/visual system to include three 110” video walls. Patrons can choose from a variety of seating, from cozy booths to copper high-tops, or the copper-topped bar that runs the length of the room. With locations in high-traffic pedestrian thoroughfares, the vibrancy on the outside patio pairs magically with the atmosphere offered inside.

The Gaithersburg property is the third installation of the ‘Pour House’ brand profile, and the first location outside of the Chicagoland area. Bottleneck Management has plans to extend the Old Town Pour House experience to additional major markets in the near future. For more information, please visit www.oldtownpourhouse.com. To view up-to-date information on social media sites, visit FacebookTwitter, or Instagram.  


Monday, February 09, 2015

Ristorante FIRENZE To Hold Fundraiser for Reisterstown, Owings Mills & Glyndon Volunteer Fire Departments

Combining great food with a great cause, Ristorante FIRENZE will open its doors at 2 Hanover Rd. in Reisterstown’s historic Main Street corridor for a pre-grand opening fundraiser to benefit local firefighters.

Taking place Wednesday, Feb. 11, from 4 to 11 p.m., this special event offers the community a chance to preview FIRENZE’s upscale causal, Tuscan dining experience, which includes homemade pasta, meatballs, lasagna, breads, pizzas, sauces, salad dressings and dessertsprepared with the freshest, authentic Italian ingredients available.  Beverage options include handmade cocktails, craft beer and over 100 premium wines from California and Italy.

Guests can order off of FIRENZE’s full menu and designate the restaurant to donate a portion of their check to either the Reisterstown, Owings Mills or Glyndon Volunteer Fire Department. 

“These firefighters are our neighbors who courageously and selflessly donate their time to protect us, and it is our privilege to give something back to them – even before we officially open for business,” said FIRENZE owners, Brian and Larry Leonardi, who will tally the evening’s proceeds and present checks to the three fire departments at the restaurant’s Feb. 12 grand opening ceremony.  

Reservations for the fundraiser are required by calling 443-394-5577 or using the Open Table widget at http://www.eatfirenze.com/reservations/.


Ristorante FIRENZE will open to the public, Thursday, Feb. 12, at 4 p.m. For more information, about the fundraiser or the restaurant overall, visit EatFirenze.com, facebook.com/EatFirenzeMD, twitter.com/EatFirenze or instagram.com/EatFirenzeMD.  To access the Open Table reservations widget, visit www.eatfirenze.com/reservations/.

Celebrate Valentine’s Day At Rusty Scupper

Valentine’s Day is quickly approaching and Rusty Scupper will dedicate an entire weekend to the holiday, offering a special menu from Feb. 13-15, when guests can enjoy some of the restaurant’s authentic seafood dishes.  

Scenic views of the Inner Harbor and an elegant nautical atmosphere with outstanding service make Rusty Scupper the ideal restaurant for a timeless dining experience. The uniquely-designed Valentine’s Day menu features Belgian style mussels in a white wine sauce with scallions, leeks, tomatoes and fresh thyme; fried calamari breaded with crisp parmesan, spicy tomato coulis and parmesan aioli; classic jumbo shrimp cocktail; a chilled seafood duo featuring shrimp cocktail and Delaware Bay Oysters with a champagne mignonette; and crab imperial stuffed portabella mushroom topped with Balsamic glaze along with several soup and salad options.

Entrées include various fresh seafood dishes as well as fine steak options such as the Inner Harbor’s best Maryland crab cakes in a three mustard thyme butter sauce; pan-roasted chicken Chesapeake with lump crab meat stuffing topped with Delmarva sauce; grilled Chesapeake Bay rockfish in a white wine lemon butter sauce; salmon stuffed with crab imperial in Delmarva butter sauce; surf and turf featuring a 7 oz. filet mignon with your choice of a lump crab cake or broiled 6 oz. lobster tail complete with madeira wild mushroom reduction; Canadian lobster tails served with drawn butter; char-grilled filet mignon in a madeira wild mushroom reduction; ribeye steak with port wine demi and walnut gorgonzola butter. All entrees are accompanied by redskin mashed potatoes and chef’s fresh vegetable selection.

For desert lovers, diners may choose from the gluten-free chocolate indulgence cake complete with amaretto ice cream and whipped cream; raspberry sorbet served with fresh raspberries; classic cheesecake served with raspberry coulis and whipped cream; or raspberry mousse l’amour– a two layer yellow sponge cake filled with raspberry mousse, raspberry glaze and topped with a white chocolate heart. 

Reservations for Valentine’s Day are required.  For more information or to make a reservation, call (410) 727-3678 or visit www.rusty-scupper.com.

Sunday, February 08, 2015

Valentine's Day at Cafe Hon

This Valentine’s Day, Cafe Hon is dishing up a recipe guaranteed to make you fall in love: a Weekend Seafood Celebration featuring the food of love from the Bay. This celebration for singles, sweethearts and families takes place from 5 to 9 p.m., on three nights: Thursday, February 12Friday, February 13; and Saturday, February 14. A Valentine’s Sunday Brunch will extend the celebration on Sunday, February 15, from 11 a.m. to 3 p.m.

Highlighting the celebration is a Raw Oyster and Steamer Bar. The Raw Oyster Bar will feature four varieties of oysters, all available for $1 each. The Steamer Bar will feature freshly steamed mussels and Old Bay shrimp. These seafood delights can be paired with locally brewed beers from Union Craft Brewing and Brewer’s Art, as well as a wide selection of wines and specialty drinks.

The Valentine’s Day Weekend Celebration is part of Cafe Hon’s ongoing participation in the Oyster Recovery Partnership, the leading nonprofit restoring oysters in the Chesapeake Bay. Through the partnership, Café Hon recycles hundreds of oyster shells each week, with every recycled shell helping to seed 10 baby oysters. More information is available at http://www.oysterrecovery.org/

New services for customers include valet parking for just $5. Become a Café Hon Gold Card Rewards member and receive $5 off your check with your Gold Card and valet ticket.

Cafe Hon is located at 1002 West 36th Street on “The Avenue” in the city’s Hampden neighborhood. Founded by Denise Whiting in 1992, the Baltimore-themed Cafe Hon is open daily serving comfort food with local flavor. Menus, hours, specials and more can be found on the Café Hon Facebook page, online at http://www.Cafehon.com, or by calling the restaurant at (410) 243-1230.

Food Specials and Big Name Acts Coming to Maryland Live! for Valentine's Day

his Valentine’s Day, The Prime Rib at Maryland Live! Casino will be offering a special Valentine’s Day prix fixe menu. On Saturday, February 14 from 5:30-10:30 p.m., make your reservation and celebrate the holiday the right way with a four course meal and winter drink specials for $80 per person. Course options include:
  • 1st Course: Lobster Bisque; Butternut Squash
  • 2nd Course: Blue Point Oysters on the half; Caesar Salad; Shrimp Cocktail
  • 3rd Course: Chateaubriand and Lobster
  • 4th Course: Warm Liquid Center Dark Chocolate Cake; Tuille’s Chocolate-Covered Strawberries
Reservations can be made online or by calling the restaurant. 


There’s also a major act coming to the casino for the holiday. Singer, songwriter, musician and producer, Richard Marx will be appearing at Rams Head Center Stage at 9 p.m.. Marx – who has sold over 30 million records and is a Grammy winner — shows the casino’s commitment to drawing big-name acts. Tickets can be purchased at: https://www.marylandlivecasino.com/rams-head-center-stage/calendar/richard-marx/.

Valentine's Day at The French Kitchen

The French Kitchen at the Lord Baltimore Hotel will be offering a special menu for Valentine’s Day on Feb. 13 and 14. Guests can enjoy a four-course meal, including an amuse bouche, starter, entrée and dessert, for $49 per person.

In addition to dinner, the Lord Baltimore Hotel is offering the “Lord and Lady Baltimore Valentine’s Day Package” being offered Valentine’s Day weekend (Feb. 13 and 14). The exclusive package is being offered for $199 a night and includes:
  • Overnight accommodations for two
  • Complimentary valet parking
  • A bottle of champagne delivered to your room
  • A $50 restaurant credit to be used at the hotel’s signature restaurant, the French Kitchen, or at LB Tavern, which offers handcrafted cocktails, local craft beer and light fare.
  • Late check-out of 1 p.m.

Overnight reservations can be made through the hotel’s website at www.lordbaltimorehotel.com. Dinner reservations for The French Kitchen can be made on OpenTable.com. 

Must be 21-years old or over to book this hotel package. Package subject to availability and cannot be combined with other discounts. Must be paid in full prior to arrival or reservation is subject to cancellation.

The Lord Baltimore Hotel is located at 20 W. Baltimore Street, Baltimore, MD, 21201 in the heart of downtown Baltimore and within walking distance to many local attractions. Recognized by the Historic Hotels of America as the “Best City Center Historic Hotel” in 2014, the hotel towers over the Baltimore skyline at 23 stories and offers 440 new guest rooms and suites, more than 20,000 sq. ft. of meeting and event space and dining options including the French Kitchen, LB Tavern and LB Bakery. In partnership with the Lord Baltimore Hotel, The Classic Catering People, Baltimore's premier catering company, is the exclusive caterer for local, social and corporate events held in the Lord Calvert Ballroom. Additionally, art plays a major role in the hotel design with more than 2,500 pieces of artwork displayed throughout the building. Originally built in 1928, the hotel was purchased in 2013 and completely renovated by Rubell Hotels. The Lord Baltimore Hotel is a member of Historic Hotels of America, the official program of the National Trust for Historic Preservation, and is listed on the National Register of Historic Places. More information on the hotel can be found at www.lordbaltimorehotel.com.

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