Monday, April 25, 2011

Chef Dunklin and his debut menu will have you coming back for more

In December 2010, Executive Chef Thomas Dunklin took over the kitchen at B&O American Brasserie and has finally introduced his debutmenus. Chef Dunklin’s menus offer guests a seasonally changing, approachable American Brasserie menu that celebrates the robust flavors and rustic foods of regional America.
“It’s important to me that I get out there to meet and build relationships with local farmers and celebrate not just the robust flavors and foods of regional America but specifically right here in Maryland,” said Chef Dunklin. “I want to know where my ingredients are coming from so my goal is to bring as much local produce and meats to the menus I create whenever possible.”
I had the opportunity to sample some of the new menu items and was blown away but the flavors and presentation.

If you are looking for a drink to wind down with try the Hobo’s Cola & Bourbon with Bulleit Bourbon & housemade Cola ($9). Now I may not been able to drink this in my pregnant condition but according to my husband it is full of flavor and goes down nicely.

One of the first items sampled was the flatbreadswhich remain on the menu with Chef Dunklin’s original recipes including Wild Mushroom with pesto, goat cheese and pearl onion ($10). This flatbread is full of earthy and rustic flavors and will bring you back for more.

New to B&O American Brasserie is Dunklin’s offering of small plates. One unique item was the Oxtail Ravioli with parsnip, ricotta, cherry jus and calamari ($14). The ingredients mingle nicely together and the calamari was perfectly cooked. Oxtail isn’t on the top of my list to eat but I would honestly order this dish again. The Roasted Beet Carpaccio with goat cheese, avocado, pistachio and meyerlemon oil ($8). This item has a fresh flavor but in my personal opinion it need it a bit more citrus- but that wouldn’t stop me from getting again. The Butter lettuce Wedge with bacon vinaigrette, blue cheese, pecans and pickled onion ($9) was one of our personal favorites. The combination of vinaigrette with the cheese, pecans and onion worked well with the freshness and crispness of the salad. The Slow Roasted Pork Belly with saffron potato, pearl onion, chorizo and serranochili glaze ($10) would satisfy most- who doesn’t love pork belly?? The Brick Oven Roasted Prawns with ginger bbq, green onions, sausage and chivebiscuits ($11) were a nice change in preparation of the prawns and the biscuits would have you slipping them in you bag to go home.

Continue reading : Chef Dunklin and his debut menu will have you coming back for more - (photos and more)


Brick Oven Roasted Prawns
Photo: Lemmo Photography


*Note that this tasting was a complementary media event to share new menu items, however, all thoughts and opinions are my own.

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