Wednesday, September 28, 2011

Baltimore Chick-fil-A Restaurants host Daddy Daughter Date Night

The 30 Chick-fil-A restaurants in the Baltimore area will host a “Date Night” for fathers and daughters on Monday, Oct. 10 from 4:30 to 8:30 p.m. During this special evening, fathers and daughters are encouraged to spend some time together while they enjoy dinner, great conversation and several special activities.

Seatings are available every hour, and reservations are required. Customers can visit to make a reservation.

Each restaurant will celebrate the evening their own way, with some providing a red carpet arrival, table service, photography and limo rides. Every Daddy-Daughter pair will also receive a tray liner with questions and topics to get the conversation started, and a take-home booklet called “Continuing the Conversation” that provides ideas for future dates and questions that both dads and daughters can ask each other.
“One of Chick-fil-A’s goals is to promote community connections and enrich the lives of everyone we come in contact with,” said Lisa Scott, Chick-fil-A Area Marketing Director. “We understand the importance of father-daughter relationships and want to encourage dads to take a break from busy schedules, enjoy their daughter’s company over a meal and have fun!”
The Daddy-Daughter Date Night exemplifies Chick-fil-A’s commitment to helping strengthen relationships between dads and their daughters. If all of the reservations are filled, more than 2,000 Daddy-Daughter couples will be out on a date on Oct. 10.

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Monday, September 26, 2011

Now Open: Harbor Market Kitchen at National Aquarium

Visitors to the National Aquarium can make even more of their experience thanks to the opening of the Harbor Market Kitchen, a newly renovated dining experience offering fresh, local and delicious fare that is in perfect harmony with the Aquarium's green business practices and conservation education mission. Using sustainable and local products including seasonal produce, artisanal cheeses, grass-fed beef, humanely raised chicken, sustainably-harvested seafood and shade-grown coffee.

The Aquarium's main café had seen the wear and tear of more than 1.4 million visitors per year since it opened in 2005. The newly renovated space offers an inviting atmosphere where guests can take a break from their Aquarium tour to enjoy delicious food while learning about earth-friendly food practices. The Harbor Market Kitchen and extension eateries throughout the Aquarium buildings are available to all Aquarium visitors during normal business hours as well as for catering for groups and special events in the evenings.

"When it came time to bring a new dining experience to Aquarium visitors, we took the opportunity not only to renovate the space, but also use our café as another avenue to help our visitors make thoughtful choices about the planet in their daily lives," said the National Aquarium's Senior Director of Visitor Experiences Bill Minarik. "The concept complements the sustainable business choices we make throughout Aquarium operations, and helps visitors do the same in their daily lives."
The menu at the Harbor Market Kitchen was modeled from local farmers markets and offers far more than seasonal fruits and vegetables; it offers wholesome, farm-to-table preparations showcasing that the food is farmed, not manufactured.

"By supporting local farming, Harbor Market Kitchen's menus are designed to feature the seasonal ingredients and celebrate the farmer - profiling the bounty that Baltimore has to offer in one of its most notable landmarks," says Sodexo Leisure's National Director of Culinary Development Chazz Alberti. "Harbor Market Kitchen pays tribute to the authentic and diversified culture of the neighborhoods of Baltimore, creating a comfortable ambiance, relaxed enough for families during the day, yet transforming itself in the evening into the perfect backdrop for celebrations and events."
Local purveyors include the family-owned Arnold Farms in Chestertown, MD, delivering cauliflower, corn, cantaloupes and tomatoes for the fresh market salad station and Toigo Orchards in Shippensburg, PA providing beefsteak and Heirloom tomatoes, apricots, plums, raspberries and peas produced in pesticide-free greenhouses. Hormone- and nitrite-free hotdogs, cage-free, hormone-free free chicken and grass-fed beef are also available at the Harbor Market Kitchen. Healthy alternatives such as sweet potato fries and all-natural hotdogs are available for those who prefer traditional favorites.

Recent menu favorites include:
  • The Chesapeake Farm Salad, with the season’s first tender lettuces, local spring peas, butter radishes, potatoes, asparagus and grass fed flank steak tossed with a green onion vinaigrette
  • Sustainably-harvested Blue Crab Chowder with smoked bacon, potatoes, tomatoes and sweet Chestertown corn
  • A Reuben Sandwich fashioned with house-cured corned beef, sauerkraut, Thousand Island dressing and gruyere cheese, along with White Oak Pastures Beef Brisket BBQ.
In addition to changes in what is served, Harbor Kitchen Market renovations also include composting stations that return valuable nutrients back to the soil and reduce our impact on the earth. The Harbor Market Kitchen also utilizes recycled, compostable materials, and offers alternatives to non biodegradable waste whenever possible such as sustainably harvested bamboo plates and bowls along with compostable potato based fork, knives and spoons.

Finally, visitors will enjoy an upscale, relaxing dining experience with a choice of seating at high stools or traditional tables, set in a backdrop of ocean-themed colors.

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Wednesday, September 21, 2011

Share Our Strength's Dine Out for No Kid Hungry Program

Chazz: A Bronx Originaland Aldo's Ristorante Italiano are proud to announce their participation in Share Our Strength’s Dine Out For No Kid Hungry, a week-long national restaurant event in cities across the United States. From September 19-24, 2011, both restaurants will donate 5-percent of sales to help end childhood hunger in America. Both Chazz and Aldo’s are the only two independent restaurants in the area to participate in the program.

This is one of the many ways thousands of restaurants all across America will be raising funds this September to support No Kid Hungry, Share Our Strength’s national campaign to end childhood hunger in America by 2015. More than 17 million children in America—almost one in four—struggle with hunger. With the support of thousands of restaurants, dozens of corporate partners and millions of consumers, Share Our Strength is changing that.
“Childhood hunger is a growing problem in our country and is an issue that needs to be addressed,” said Sergio Vitale, Chef/Co-Owner of Chazz: A Bronx Original and Co-Owner of Aldo’s. “We are proud to participate in No Kid Hungry™ and hope that everyone will come out to Chazz and Aldo’s this week to not only get a great meal but to also help those in need.”

“We are asking everyone—private citizens, businesses, policymakers and other nonprofits—to help us end childhood hunger in this country,” said Bill Shore, Founder of Share Our Strength. “We continue to be amazed by the generosity and commitment of the restaurant industry and its customers. Last year, they raised more than $1.5 million through Dine Out For No Kid Hungry, a record high and twice what was raised the year before. Our goal is to involve as many restaurants and their customers as it takes to make No Kid Hungry a reality by 2015.

“I encourage everyone to dine out often at participating Dine Out For No Kid Hungry restaurants in September, then visit our web site,, to learn what more they can do to make sure every child in America has access to the nutritious food they need.”
Share Our Strength’s Dine Out For No Kid Hungry is sponsored by Sysco, American Express, Ecolab, Open Table, Food Network, USA Today and the National Restaurant Association.

See what other Baltimore restaurants that are Dine Out For No Kid Hungry on Sept 22

Tuesday, September 20, 2011

Fleming's Prime Steakhouse & Wine Bar honored by Wine Spectator Magazine

Wine Spectator magazinehas recognized Fleming’s Prime Steakhouse & Wine Bar with 64 (one for every restaurant) of its coveted Awards of Excellence. The August 31, 2011 issue, announcing the annual awards, is considered to be the definitive guide to the best restaurants in the world for wine.

The Awards of Excellence are given by the Wine Spectator’s judging panel of wine experts, connoisseurs, and editors and are based on “a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style.”

“The Awards of Excellence reflect our continued commitment to wine and we’re honored to receive them once again,” says Fleming’s Director of Wine Maeve Pesquera. “Wine is a huge part of the Fleming’s dining experience, and we strive to make recommending or selecting a wine for dinner easy and fun. Our progressive lists are organized first by grape varietal, then by flavor intensity within that type. This gives our guests a road map for making their selections.”

“The Fleming’s 100 – our list of 100 wines served by the glass - is an honor roll of excellence from around the world. We look for balanced wines that complement our food, have a sense of place and are a good value,” says Pesquera.

Fleming's Prime Steakhouse & Wine Bar
720 Aliceanna Street
Baltimore, MD 21202

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Monday, September 12, 2011

Fleming’s Prime Steakhouse celebrates “Month of Discovery” in September

The annual unveiling of the new Fleming’s 100™, the award-winning list of 100 wines by the glass at Fleming’s Prime Steakhouse & Wine Bar, has become a much anticipated event for food and wine lovers. This year’s “Month of Discovery” and its introduction of the new 2011/2012 list will appeal to both the wine novice and the connoisseur who are in search of the ultimate wine experience. The month-long celebration in September includes:

The New Fleming’s 100 “Opening Nights”Opening Nights, a series of wine tastings held Friday evenings in September (2nd, 9th, 16th, 23rd, 30th), will provide guests with a rare opportunity to sniff, swirl, and sip their way through Fleming’s wine by the glass list. Each Opening Night will feature 20 wines from the Fleming’s 100™. The first four tastings will be wine selections available at all of the 64 Fleming’s nationwide. The final tasting will feature selections by each Fleming’s local Wine Manager and Operating Partner). Each of these five Opening Nightevents provides 20 different wines to try for just $25, and includes a preview tasting of selections from Fleming’s new Small Plates menu. Space for this popular event is limited and reservations must be made by calling your local Fleming’s location.

Small Plates Introduced on September 21– Debuting on the menu are seven all-new selections that are meant to be savored and enjoyed anytime — with a quick glass of wine at the bar, multiple plates shared casually among friends, or at the start of a multi-course dining experience. Conceived as an avenue for enjoying the gracious service, hospitality and ambiance of Fleming’s, but with an emphasis on lighter, healthier and unique menu items, Fleming’s new Small Plates are more substantial than appetizers, but smaller than full steakhouse entrées. They include: Sliced Filet Mignon, Jumbo Shrimp Scampi Skewers, New Zealand Petite Lamb Chops, Ahi Tuna Skewers, New Bedford Scallops, Filet Mignon Skewers and Fleming’s Lobster Tempura.

Silver Oak Wine Dinner September 13 or 17Fleming’s annual national wine dinner is designed to celebrate a single wine producer that has achieved iconic status among its peers. This year, it’s two! Five superb wines from the “twin sister” wineries of Silver Oak andTwomey Cellars will be showcased. These vintages are exceptionally food friendly and pair wonderfully with the richly-flavored ingredients of our five-course dinner menu. The highlight of our evening will be a remarkable side-by-side vertical tasting of the 2006 and 2007 vintages of the Silver Oak Alexander Valley Cabernet Sauvignon. Please visit for specific locations and dates.

“Winesdays” at Fleming’sThis is the month to find a new wine favorite at a special price every Wednesday in September. Enjoy 25% off** any bottle from the new Fleming’s 100 when you dine on Wednesday evenings. For those with exceptional home cellars, September is also the month to crack that bottle you’ve been saving for a special occasion. Corkage is complimentary† this month on Wednesday nights. Everyone is invited to bring their wine, their friends and their appetite for discovery.

Fleming’s “Icon Wine” series” now featuring Silver Oak– The Icon Wine series continues in September with Silver Oak 2007 Oak Alexander Valley Cabernet Sauvignonwhich is available for $100 per bottle* (normal list price of $150 - $175) until September 30—or until inventory runs out. The 2007 Silver Oak Alexander Valley Cabernet Sauvignon is described by Silver Oak winemaker Daniel Baron as “a profound, fruit-driven wine from a great California vintage. It has a dark ruby color with a purple edge and an inviting nose of ripe black plum, blackberry, baking spices and soy sauce. On the palate, the wine is rich and full, reminiscent of the flavors of a berry cobbler.”

Win a Masterpiece of “Wine Art”As part of the Month of Discovery, Fleming’s is giving away a signed, limited-edition giclée on canvas by the celebrated fine arts painter Thomas Arvid, who specializes in portraying the wine experience. Arvid’s masterpieces are showcased on the walls of every Fleming’s restaurant. To enter to win, please visit

Wednesday, September 07, 2011

Baltimore Chefs and Farmers compete in “The Farmer and The Chef”

On September 26th, 6:00pm at the MD Science Center, 20 of Baltimore’s most talented Chefs will partner with 20 local Farms to create innovative recipes for over 250 food enthusiasts. The American Institute of Wine & Food, Baltimore/MD Chapter, whose mission is to advance the understanding, appreciation and quality of what we eat and drink, is proud to present the 2nd annual event to highlight the local talents of Baltimore’s Chefs and Maryland Farmers.

The Farmer and The Chef benefits the Days of Taste, a program that brings together Chefs, Farmers and community volunteers to introduce elementary school children to the basic elements of taste and to teach them how their food travels from farm to table. All of the Chefs and Farmers participating in the event have donated their time and resources to teaching children the benefits of cooking with fresh, local ingredients.

Local Baltimore Judges including Joe Di Pasquale of Di Pasquale's, Vince Fava of Trinacria, Franciso "Paco" Lobo of Tio Pepe's, Albert Kirchmayr of Kirchmayr Chocolatier, and Adam Borden of Maryland for Better Beer and Wine Laws have the coveted task of tasting all of the Chef’s creations and choosing the tastiest and most creative dish. A People’s Choice award will be based on the guests’ votes.

The evening will also include five live auction items and ten high-end raffle items. Guests will have their chance to bid on “The Ultimate Dinner Party”. The highest bidder will enjoy a four course wine dinner prepared by five chefs to share with eight guests. The raffle prizes range from culinary classes to elegant dinners and tours.

In addition to sampling each Chef’s recipe, guests will be treated to local and organic Wines, Beers as well as a Martini Bar.

Date: Monday, September 26th, 2011, 6pm
Location: MD Science Center, 601 Light Street, Baltimore, MD
Cost: $75 inclusive, AIWF Member $65
Purchase Tickets:

Participating Chefs:
  • Barry Fleishmann, Innovative Gourmet
  • Beej Flamholz, Beej Flamholz LLC
  • Ben Simpkins, Richardson Farms
  • Bill Crouse, Chef's Expressions
  • Bryan Sullivan, Harbor Magic Hotels
  • Carl Vahl, Chef Calle's
  • Cyrus Keefer, Maisy's
  • Derrick Purcell, MD Science Center
  • Therese Harding, The Classic Catering People
  • Jesse Sandlin,
  • John Walsh, Chef's Expressions
  • Kevin Miller, Copper Kitchen
  • Nancy Longo, Pierpoint
  • Patrick “Opie” Crooks, Roy’s
  • Patrick Morrow, Meli
  • Riccardo Bosio, Sotta Sopra
  • Rodney Henry, Dangerously Delicious Pies
  • Rodolfo “Roddy” Domcassé, Restaurant Sabor
  • Sandy Lawler, Feast@4East
  • Wilbur G Cox Jr, B&O American Brasserie
  • Winston Blick, Clementine
Participating Farms:
  • Carrollton Manor Farm
  • Cherry Glen Cheese
  • Chesapeake Greenhouse
  • Choptank Oyster Company
  • Evermore Farm
  • Gravel Springs Farms
  • Gunpowder Bison & Trading Co.
  • J.J. McDonnell
  • Old Line Meats
  • One Straw Farms
  • Piedmont Ridge
  • Richardson Farms
  • Springfield Farm
  • Three Springs Farm
  • Truck Patch Farms
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Thursday, September 01, 2011

Local Chefs to hold cooking demo at Baltimore area Fresh Markets

The Fresh Flavors Cooking Demonstration is coming to a Baltimore store near you! Local chefs will lead a free, step-by-step presentation at The Fresh Market store near you in September. You are invited to drop in any time during the event and learn how to prepare Italian Style Sausage Hoagies with Italian Style Pasta Salad.

Baltimore Schedule:
  • 2510 Quarry Lake Drive on 9/10 from 3pm-6pm with Debbie Miller
  • 838 Dulaney Valley Road on 9/24 from 3pm-6pm with Debbie Miller
*I stopped in the new Fresh Market in Towson this week and was pleased to find Peanut Butter Whoppie Pies that were so YUMMY! The market has restaurant quality prepared foods you can take home for dinner or pick up for a lunch on the go!

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