Tuesday, March 27, 2012

Celebrate Easter and Mother's Day with a special brunch at The Capital Grille

For two days only, guests can celebrate spring’s favorite holidays with a special brunch at The Capital Grille.

On Sunday, April 8 and again on Sunday, May 13, The Capital Grille will extend their business hours, inviting guests to experience Easter and Mother’s Day with exceptional menu items.
Brunch will include a breakfast station, carving station, raw seafood bar and salad bar offering items, including:
  • Scrambled eggs
  • French toast with fresh berries
  • Roasted Kona Tenderloin
  • Citrus Glazed Salmon
  • Smoked Turkey
  • Smoked Salmon Marinated Artichoke Salad
  • Panzanella Salad
  • Fresh Oysters on the Half Shell
Additional made-to-order items such as Lobster Eggs Benedict and customizable omelets will also be available.

Children will also find something delicious to eat, as a kid’s table will feature favorites such as Mac and Cheese, Mini Burgers and Fresh Fruit.

 Finally, guests will be satisfied with the decadent, rich flavors of items located at the dessert bar including Chocolate Dipped Strawberries, Chocolate Truffles, Cheesecake with Fresh Strawberries and more.

 The Capital Grille Baltimore is located at 500 East Pratt Street.  Brunch will be served on Easter and Mother’s Day from 11 a.m. to 3 p.m.  Reservations can be made by calling (443) 703-4064 or by visiting TheCapitalGrille.com.  In addition to its main dining room, The Capital Grille features private dining rooms for up to 50 guests.


For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant


Friday, March 23, 2012

R&R Taquria brings you true traditional authentic Mexican

Who would ever think that you could find true traditional authentic Mexican food at a gas station?  Well you can at R&R Taquria!  Plus you can now find it at the new second location at the White Marsh Mall in the food court.

Each and every dish is made to order from scratch using fresh ingredients.  The menu offers a true variety of dishes to try like Tacos, Huaraches, Parillada and more.

The other Friday night we made the point to stop by the White Marsh location and try what many are calling the best tacos in the area!  After watching R&R Taquria on Food Network on Diners, Drive-ins and Dives hosted by Guy Fieri on Monday February 27, 2012 – I knew what I wanted.

Huaraches
I got the Huaraches ($7.95) which is an oblong, fried masa base, with you choice of topping, Mexican sour cream, cheese and avocado.  They featured it on the show with the lamb so I figured that was the choice to go with. I was not disappointed – the flavors were bold and perfectly blended.  The meat was tender, moist and perfectly seasoned.  My only negative thought is that it was hard to cut and eat with the plastic utensils and while in the Styrofoam container.

My dining companion tried a variety of the tacos (they are only $2.00 a piece) but after checking out my dish was envious and new what to order next time – but they said the tacos were spot on!

Because everything is made to order don’t expect these tacos and other dishes to be out to you like a fast food joint – the few minutes of waiting for it is well worth it.





Locations:
  • 7894 Washington Blvd.  Elkridge, MD 21075
  • 8200 Perry Hall Blvd. No. 2435  Baltimore, MD 21236

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

R&R Taqueria (White Marsh Mall Food Court) on Urbanspoon R&R Taquria on Urbanspoon

Thursday, March 22, 2012

Milton Inn earns prestigious International Star Diamond Award


Award wining Sparks based restaurant, The Milton Inn, has recently been recognized as one of the world’s top restaurants by the American Academy of Hospitality Sciences. Milton Inn Executive Chef, Brian Boston, traveled to New York to receive the prestigious Star Diamond Award which is bestowed to only a handful of select restaurants worldwide.
“We are incredibly honored to be recognized as an International Star Diamond Award winner,” stated Brian Boston, Executive Chef and owner of The Milton Inn. “At The Milton Inn, we are committed to providing a premier dining experience to all of our guests by consistently exceeding expectations. This award acknowledges the hard work and dedication of our staff.”
Credits: The Milton Inn
The American Academy of Hospitality Sciences is the only organization that awards excellence in the luxury travel service sector worldwide, and the Academy’s International Star Diamond Award is the only award program that recognizes excellence on a global level. The Academy has offices in New York, California, Colorado, Palm Beach, Beijing, China, Cannes, Greece, and Tokyo.

The International Board of Trustees is made up of respected leaders in the industry, and whom themselves are world travelers. Valuable sources from around the globe routinely submit nominations of Five Star establishments and the luxury services sector to the Academy for review. The Board then refines the selection to those who qualify for the ultimate evaluation.

Evaluations are based primarily on hospitality, attitude, quality, cleanliness and above all,
service. The final selection of the Academy is based exclusively on the demonstration of
commitment to excellence in luxury and service, within its category and classification. This
standard of dedication is what sets the American Academy’s globally recognized International Star Diamond Award apart from all others.

The Milton Inn is located inside a 271-year-old fieldstone building, the Milton Inn pairs rustic charm with modern, sophisticated American cuisine and excellent service. Executive chef and owner Brian Boston was named “2011 Chef of the Year” by the Restaurant Association of Maryland and the Zagat Survey has described the Milton Inn as “top ranked Traditional American Cuisine” every year since 2002. It is also the only restaurant in Baltimore County to receive the prestigious DiRoNA award—the highest restaurant award in North America, which rates establishments based on food, service, and atmosphere.

Wednesday, March 21, 2012

Fleming's popular Spring Brunch returns for Easter

Brunch lovers, rejoice. Spring is the single season where brunch is celebrated at Fleming’s. Beginning with Easter and followed by Mother’s and Father’s Day, Fleming’s Prime Steakhouse & Wine Bar in Baltimore, 720 Aliceanna Street,serves an elegant three course sit-down menu with a focus on deliciously traditional dishes.  Brunch hours on April 8th, Easter Sunday, are 11:30 AM to 3 PM. The prix fixe menu, offering mouth-watering choices in each course, is $34.95 per person with a children’s version for $16.95.  Fleming’s traditional a la carte menu will also be available.
“Sunday Brunch always brings back memories of great family get-togethers and traditional dishes,” said Russell Skall, Fleming’s Excutive Chef who created the menu. “There are four excellent entrees, but my favorites are the Filet Mignon Benedict and the New Orleans-Style French Toast—both modern classics that don’t get any better.”
The children’s menu for those under 12 begins with a fresh fruit salad followed by four kid-pleasing entrées, a sundae or sorbet for dessert and includes a beverage.
A brunch cocktail, the Blood Orange Fizz, has been created by Maeve Pesquera, Fleming’s Director of Wine, and is priced at only $6.95. Solerno Blood Orange Liqueur, Stoli Vodka, fresh lemon juice and a splash of club soda is served on the rocks.


FLEMING’S EASTER BRUNCH MENU

Choice of Appetizer
  • THE WEDGE- iceberg lettuce, grape tomatoes, red onions and crumbled blue cheese
  • FRESH FRUIT MEDLEY - berries, melon, pineapple, sour cream and honey sauce
Choice of Entrée
  • FILET MIGNON BENEDICT - sliced filet mignon and egg on an English muffin with herb béarnaise sauce and tomato concassé
  • NEW ORLEANS-STYLE FRENCH TOAST - Grand Marnier battered brioche, maple syrup and country sausage
  • FLEMING’S FRITTATA -  choice of Shrimp or Filet Mignon egg, mushroom, asparagus, onion, red pepper and gruyère cheese
  • STEAKHOUSE FILET MIGNON COBB - fresh greens with blue cheese, cucumber, egg, bacon, avocado, tomato and red onion balsamic vinaigrette
Entrées served with:
  • POTATOES O’BRIEN peppers and onions
  • SAUTEED GREEN BEANS mushrooms and toasted almonds

Choice of Dessert
  • WHITE CHOCOLATE BREAD PUDDING - bourbon crème anglaise
  • CREME BRULEE - creamy Tahitian vanilla bean custard served with fresh seasonal berries
  • WALNUT TURTLE PIE - homemade caramel, walnuts and chocolate in a chocolate pie crust
$34.95 per person     Price does not include tax or gratuity

To make reservations, please visit www.flemingssteakhouse.com


For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

Friday, March 16, 2012

The Capital Grille kicks-off 3rd Annual Artist Series Wine Event

Cabernet Sauvignon
The Capital Grille Artist Series Wine Event is returning for its third year this spring, beginning March 19. This annual event gives guests at The Capital Grille a one-of-a-kind opportunity to experience an exclusive, limited allocation wine adorned with a unique piece of original artwork as its label, while supporting Share Our Strength® and their mission to end childhood hunger in America. The nationally renowned fine-dining restaurant, known for its dry aged, hand-carved steaks, fresh seafood and award-winning wine list, will once again donate $25 to Share Our Strength® for every limited-edition bottle sold.

This year’s Artist Series wine is an exquisite Cabernet Sauvignon hand-selected by The Capital Grille’s own Master Sommelier, George Miliotes.
“We are extremely pleased to bring back the Artist Series Wine Event for a third consecutive year, as we relish the opportunity to bring our guests a restaurant wine experience unlike any other,” said John Martin, President of The Capital Grille.  “As always, we are thrilled to support a worthy cause like Share Our Strength, which helps feed hungry children in America.  The Capital Grille has donated nearly $1 million to Share Our Strength over the past four years, and we look forward to reaching and exceeding that milestone this year.”
Master Sommelier, George Miliotes
The Capital Grille Artist Series Cabernet was hand-crafted at Napa Valley’s Freemark Abbey Winery by Ted Edwards, in collaboration with George Miliotes, one of only 186 Master Sommeliers in the world. Fewer than 1,000 cases of this unique wine, blended solely for The Capital Grille, will be produced.  The wine’s grapes were harvested from carefully selected vineyards in Napa Valley, where differing elevations and a unique terrain result in the perfect conditions for creamy, roundly textured flavors.
“We are committed not only to a fine dining experience, but also to introducing our guests to the wonderful world of wines,” said Miliotes. “We strive to give our guests the chance to enjoy fine wines from across the globe, and created The Capital Grille Artist Series Cabernet Sauvignon to give them an incomparable opportunity to experience a magnificent vintage with ripe fruit flavors, prominent tannin and the complexity and balance expected of a fine Cabernet.”
To match the work of art inside the bottle, The Capital Grille invited artists and wine lovers to submit original art for the bottle’s label, during a competition held last fall. The winning painting, Complexity, by Missouri-based artist Julie Agee, was chosen for the way the vibrant colors and abstract lines perfectly complement the robust flavors and subtle undertones of the wine.  The artwork will appear on every individually numbered bottle of The Capital Grille Artist Series Cabernet Sauvignon. This is just one part of The Capital Grille’s award-winning wine program, which is routinely recognized by many industry and media outlets.  Featuring more than 350 Old and New World selections housed in floor-to-ceiling, temperature-controlled wine kiosks, The Capital Grille also offers a Captain’s List of 125 collector wines.  Additionally, guests have the opportunity to lease a wine locker, personalized with an inscribed brass nameplate.

The Capital Grille is located at 500 East Pratt Street.  Reservations may be made online at www.TheCapitalGrille.com or by calling (443) 703-4064.

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

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Thursday, March 15, 2012

Good Deals for March 15th, 2012

Check out these Good Deals that you can get today...
  • Jesse Wong's Kitchen- $40 to Spend on Food and Drink (Pay $20) or Sunday Champagne Brunch for Two (Pay $18)   http://ow.ly/9FyRO
  • Calle's Cucina - $25 to Spend on Italian Cuisine at Lunch (Pay $12) or $40 to Spend at Dinner (Pay $20)  http://ow.ly/9FyMy 
  • $5 for $10 worth of ice cream from Uncle Wiggly's Ice Cream and Deli — two locations! ow.ly/9B2GQ
  • Eleven Courses – Wine-and-Truffle Tasting Event for Two or Four (Up to 80% Off)  http://gr.pn/yZFqzc
  • Rusty Scupper announces St. Patrick's Day specials shar.es/pbBVw

Today's Save: Kyro Pizza

Today's Save$10 for $20 worth of specialty pizza, pasta, sandwiches and more at Kyro Pizza
Bonus Save: Auto Care Super Saver

Today's Save:$33 for three full-service oil changes plus additional services from Auto Care Super Saver
Bonus Save: Uncle Wiggly's Ice Cream and Deli

Extended:$5 for $10 worth of ice cream from Uncle Wiggly's Ice Cream and Deli — two locations!
Bonus Save: Parkville Bowling Lanes

Today's Save:$15 for two hours of duckpin bowling and shoe rentals for two at Parkville Bowling Lanes
Bonus Save: Carrie Durkee Acupuncture

Today's Save:$34 for an acupuncture session and consultation at Carrie Durkee Acupuncture
Bonus Save: Canvas People

Today's Save:$38 for an 18 x 24 custom photo canvas from Canvas People - shipping included!
Bonus Save: Ariva

Limited Quantity: $15 for $30 worth of glōMinerals, YonKa, Dermalogica and more at Ariva.com + free shipping!
Bonus Save: Flattenme

Today's Save:$14 for $28 worth of customized stories, wall art and more at Flattenme.com
Bonus Save: Shop N Go Natural

Today's Save:$29 for an all-in-one magic powder makeup kit + free shipping!
Bonus Save: The Greens

Today's Save:$27 for a set of fun and eco-friendly kitchen tools, shipping included
Bonus Save: Newport Beachside Hotel

From $99:A two-night stay for two at Newport Beachside Hotel & Resort in South Florida
Bonus Save: Resort Vacation Certificates

Orlando to Ibiza:$349 for a seven-night stay at a variety of luxurious resorts around the world

Rusty Scupper announces St. Patrick's Day specials

On Saturday, March 17, the Rusty Scupper will bring Ireland to Baltimore with food and drink specials in honor of St. Patrick’s Day.

As part of the international celebration, the Rusty Scupper will offer several food and drink specials to patrons in the dining room and bar.  Specials include:
  • Guinness (bottles):  $3.50
  • Irish Coffee:  $3.50
  • An old Baltimore favorite with an Irish twist, Jameson Green Crushwill feature Jameson whiskey, Blue Curacao, orange juice, splash of sprite and crushed ice:  $6.00
  • Homemade Ruben Soupis a cream based soup with corn beef and sauerkraut, flavored with caraway seeds:  cup, $5.50 and a bowl, $6.50
  • Fish and Chips, east coast scrod beer battered in local Natty Boh, cole slaw and French fries:  $17.00
  • Bread Pudding with Irish Whiskey Sauce:  $6.00
The St. Patrick’s Day specials will be available all day on Saturday.  For more information or for reservations, visit www.rusty-scupper.com or call (410) 727-3678.

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

Wednesday, March 14, 2012

St. Paddy's Day treats at Chazz: A Bronx Original

In celebration of St. Paddy's Day this weekend, Chazz: A Bronx Original is offering "Adult Cupcakes" for $2.95 each, available for both dine-in and carryout. The 21+-only dessert features a Guinness-Chocolate Cupcake with a Salted Caramel Center and Bailey's Frosting – they are truly sinful and have a kick. All pastries and dough – including the restaurant's pizza dough, desserts and pasta – are housemade by Chazz's CIA-trained pastry chef, Janae Aiken.

In addition to the cupcakes, Chazz also added a touch of green to the pizza menu with the Finocchiona Pizza: NY tomato, Tuscan Finocchiona salami (Italian cured sausage with cracked fennel and black pepper) and fresh mozzarella, finished with a scattering of Sicilian pistachio pesto for $13.95.  The combination of fennel and pistachio pesto definitely makes it feel like springtime.

Sounds like a perfect combination for dinner right now with the great weather and the "Green" upon us!

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

Tuesday, March 13, 2012

Calling all food entrepreneurs for a Bobby Flay Food Network casting

There is a exciting new Food Network Show starring Bobby Flay - are you what he is looking for?
They are currently casting talented, outgoing and dynamic food entrepreneurs who are opening a business between March and June of 2012.

Are you or someone you know...
  • Are you opening a food business sometime between the end of March and June 2012?!
  • Are you a passionate self-starter who has dropped everything, traded careers, or invested it all in the restaurant industry?
  • Do you want to ensure your success by having an Iron Chef and Restaurateur guide you through the obstacles of opening a successful restaurant?
In this exciting new series, critically acclaimed chef Bobby Flay will be mentoring lucky entrepreneurs in the days leading up to their eatery opening. Those chosen will receive culinary business coaching from a major celebrity chef and restaurateur, as well as nationwide publicity!

If you--or someone you know--would be interested in applying please visit www.bobbyflayprojectcasting.com  for more details.  Casting is only taking place over the next few weeks so we encourage those who are interested to apply as soon as possible!  

To apply, please email us at BobbyFlayProjectCasting@gmail.com ASAP with the
following information:
  • Your name and the name of everyone involved on your team
  • A recent photo of you and your team
  • A short bio on you and your team
  • The type of eatery you are opening (restaurant, bakery, food truck etc.) and type of food (Italian, cupcakes etc.)
  • Your approximate restaurant opening date and where you are in the process of opening
  • Contact information and current location

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

Monday, March 12, 2012

Fresh Thoughts Seafood Dining Series with Thomas Dunklin of B&O

Executive Chef Thomas Dunklin  
The National Aquarium is pleased to welcome Executive Chef Thomas Dunklin from B&O American Brasserie as part of the Fresh Thoughts Dining Series on Mar. 27, 2012 from 6:30-9:00 p.m. The dinner, which celebrates sustainable and creative seafood choices, will feature oysters from Virginia’s War Shore Oyster Company.

A native of New Orleans, Chef Dunklin cultivated his culinary skills under celebrity Chef Emeril Lagasse. He then followed his passions for sustainability and for creating colorful, artful cuisine to some of the most high-profile kitchens on the West Coast. After 10 years in the Pacific Northwest, Chef Dunklin longed for the East Coast and joined the team at B&O American Brasserie in December 2010. Since then, the restaurant has been recognized by Baltimore magazine as one of the “Best Restaurants” and Baltimore magazine readers voted Chef Dunklin as the “Best Chef” in the Best Restaurants Reader’s Poll.
The evening’s menu includes four courses:
  • first course featuring an oyster trio – butter poached, on the half shell and bacon wrapped
  • second course will be an oyster and artichoke stew with herb saint, cream, and cornmeal “oyster” cracker
  • third course will be tempura-fried oysters with veal grillades, Anson Mills grits and arugula
  • dessert will be a citrus shortcake with blueberry compote and whipped cream.
This unique series features educational cooking demonstrations by well-known local chefs followed by seated dinners overlooking the Aquarium’s coveted view of the Baltimore Harbor.  Previous guests chefs have included Bryan Voltaggio (VOLT), Jason Ambrose (Salt), Timothy Dean, Chad Wells (Alewife), Jessie Sandlin, Jill Snyder (Woodberry Kitchen), John Shields (Gertrude’s), Antonio Baines (Tapas Teatro), Tamesha Warren (The Oval Room), and Galen Sampson (The Dogwood).

Each dinner is themed around sustainable seafood choices that are available in this region. Guests will enjoy a cocktail reception and cooking demonstration led by the guest chef, followed by a fine dining experience that includes the sustainable course paired with perfectly matched regional wine. The evening will conclude with a stroll through the Aquarium. Guests will leave with complete recipes and information about where to purchase sustainable seafood locally.

ADMISSION:
$79 for members, $89 non-members
For reservations, please call 410-576-3869

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

Friday, March 09, 2012

Interview with Baltimore Executive Chef Sarah Acconcia

Sarah Acconcia is and rising chef in the Baltimore area.  She has been a Sous Chef and Pastry Chef at Abacrombie Fine Foods, worked the wood oven at Woodberry Kitchen and was most recently the Executive Chef at 13.5% Wine Bar. You will soon find Sarah as the Executive Chef at the new Kettle Hill* restaurant opening at Power Plant Live in the old Babalu space.

The Interview
Did you cook growing up?
I didn’t cook much growing up, but I did bake a lot with my mom. I remember making tons of different kinds of Christmas cookies every year.

What made you decide you would become a professional cook?
I realized in college that cooking was the career I was searching for: a reliable job that was creative and let me do something that I love.

Where you were trained and how difficult was your training?
I don’t have formal training. I learned from chefs that I worked for as well as unpaid internships (called stages), mostly in Chicago.

Would you do it again?
I would not go to culinary school. Some of the best cooks I know have learned by experience, and they have a different kind of ambition and drive than those who went through formal training. I understand that is a generalization, but I do think this industry values experience and skill over degrees.

Best piece of advice you would give a home enthusiast?
Don’t refrigerate tomatoes. Please rest meat before serving it. Don’t follow recipes, make up your own!

Favorite kitchen gadget?
The vita-prep blender. It can make anything from peanut butter to hollandaise.

Funniest kitchen incident?
I worked at a place where the line cooks all had a prank feud going on for a couple of weeks. It started out pretty innocently--soy sauce in one guy’s cola, a little lard on your car door handle, a chef coat frozen overnight in a 22-qt Cambro container...

Favorite food to cook with?
Seafood. It’s so versatile, and pairs so well with everything. No matter what the season, if you’ve got some great fish or shellfish, you’ve got an easy start to a great dish.

Favorite dish to make at work/signature dish?
I like to take traditional techniques--(duck confit)--and use them a little differently--(in tacos).

Your favorite cookbook?
I always go back to The River Cottage Meat Book. From the photos of glorious roasts to the straightforward recipes, it’s a great reference and a good start on a less than inspired day. Plus he gives you tips on building a spit to roast whole animals!

When at home, what do you like to eat?
Honestly, I don’t eat much at home, but when I do cook at home, I like to do a big family style meal for friends. I usually roast something big with a bone in it, and serve it with a bunch of easy side dishes of in-season veggies.

Which item in your home refrigerator would you least like to cop to?
I am all about making everything from scratch, but I love Sweet Baby Rays BBQ sauce.

In your opinion, what are the most important elements when creating a recipe from scratch?
Generally, it happens like this: I make something delicious, and then try to remember how much of everything I put in it. Then the next time I make it, I write it down as I go. So...measuring as you go would be my advice. Oh, and weigh everything. It’s more accurate.

What’s your favorite music to play in the kitchen?
I don’t like music while I’m working.

Best meal you have ever eaten? (Chef/Where/etc)
A few years ago, I ate at Prune in NYC. It was eye-opening: honest, beautiful food. If it said “Sardines with Triscuits” on the menu--that’s exactly what you got. Plus, two words: marrow bones.

What’s your favorite meal?
Something simple, something seasonal, something someone else cooked.

*Kettle Hill will offer moderately-priced, farm-fresh comfort foods using seasonal ingredients and will serve regional fare for lunch and dinner with the feel of an upscale casual restaurant

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant



Wednesday, March 07, 2012

RA Sushi hosts Spring Luau Party

Just what the doctor has ordered to help get over this UP and down weather...

Throw on a Hawaiian print shirt and a lei and hula on over to RA Sushi on March 22 from 8 p.m. to close for a Spring Luau Party. Sail away to an island paradise with beach themed décor, tropical food and drink specials, and a guest D.J. who will keep the tiki torches burning all night long.

Enjoy a taste of the good life with RA’s Spring Luau Party specials. Try the Tropical Roll with cucumber, mango, and avocado, rolled and topped with spinach tempura bits, and spicy shrimp mixed with masago and mango salsa ($8). Munch on Pineapple Cheese Wontons, lightly fried wontons filled with cream cheese, scallions and pineapple, served with a roasted pineapple dipping sauce ($7). Savor the Spicy Pineapple Chicken, a mixture of ramen noodles, chicken, green and red bell peppers, onion, and a spicy chili sesame sauce, topped with black sesame seeds ($8).

Sit back and relax while sipping on a Baby Umami Punch, mixed with Southern Comfort, cold sake, and tropical fruit juices. Try one of RA’s seasonal spring cocktails, the Bikini Martini or Pineapple Express. Jump on the Pineapple Express, a getaway in a glass featuring Kai Young Coconut Shochu, St. Germain Elderflower Liqueur, pineapple juice, a hint of lemon juice, and for some bubbles, a splash of Prosecco. Take your taste buds on spring break with the Bikini Martini, a cocktail sure to inspire any beach bum to throw on their itsy bitsy teeny-weeny bikini and catch a wave. This exotic layered libation is made with a dash of Blue Curacao, Kai Young Coconut Shochu, vanilla vodka, pineapple juice, and a splash of lemon-lime soda. All of the Spring Luau Party cocktails are $8 each.

RA Sushi Baltimore is located at 1390 Lancaster Street in Harbor East’s The Eden. Lunch is served from 11 a.m. to 3 p.m. and dinner is served until 11 p.m. daily. The bar is open until 1 a.m. or later. Happy Hour food and beverage specials are offered Monday through Saturday, 3 to 7 p.m. On Sunday nights from 8 p.m. to midnight, RA-goers visiting the Flying Fish Lounge will find specials on sushi and drinks.

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant


Tuesday, March 06, 2012

Tip Your Hat to Learning Cabaret charity event

The South Baltimore Learning Center (SBLC) will present its 2012 Gala: Tip Your Hat To Learning Cabaret, Saturday, Mar. 31, from 7:00 to 11:30 p.m., at Montgomery Park Business Center (1800 Washington Blvd.).

With Fox 45 Chief Meteorologist Vytas Reid as emcee, the black-tie optional celebration will feature flavorful dishes, wine, beer and cocktails provided by Baltimore’s best restaurants and caterers, including:
  • Baba’s Mediterranean Kitchen
  • Brewer’s Cask
  • Cheeses Galore & More
  • Cowboys & Rednecks
  • The Hill
  • MaGerks Pub & Grill
  • Matsuri Japanese Restaurant
  • Catering Service
  • Mother’s Federal Hill Grille
  • Nick’s Seafood
  • Panache Fine Catering
  • Phillips Seafood
  • Republic Noodle
  • Ropewalk Tavern
  • Top Notch Wedding and Event Management
  • Trattoria Anna Maria Italian Deli
  • Tremont Plaza Hotel
  • many more!
A jazz duo will entertain guests during the cocktail hour. During and after dinner, The New Monopoly, Baltimore’s premier show/dance band, will get the crowd movin’ and groovin’ with dance hits, as well as a special Cabaret show.

Throughout the evening, guests can bid in silent and live auctions on such items as: a week’s stay in a Paris apartment, a long weekend’s cabin stay in the forest of West Virginia, a week’s stay in an Ocean City condo, Camden Yards skybox parties, premium Ravens and Orioles tickets, and signed Ravens’ memorabilia.

Co-chaired by SBLC Board Vice President Ian H. Neuman (principal, Abbey Drum Co.) and SBLC Board Member Robin Davidov (a business consultant, recently retired from Northeast Maryland Waste Disposal Authority), the gala will honor long-time SBLC supporters, Shelly Abrams (executive director, Special Counsel) and Venable, LLP.

Abrams has volunteered and supported SBLC since 1992, and is currently a member of the Advisory Council. Venable LLP has been a major corporate sponsor since 2003.

The 2012 Gala is intended to raise over $75,000 to support SBLC’s educational services and operations. Individual admission is $100/person in advance and $110/person at the door. Tables of 10 are being offered for $900, a 10 percent discount. Corporate sponsorships are also available. For registration or sponsorship information, call 410.625.4215 or visit www.southbaltimorelearns.org.

Monday, March 05, 2012

Fleming's debuts new cocktail menu with retro, modern, and couture selections

What’s old is new again, martinis are updated and drinks go designer as Fleming’s Prime Steakhouse & Wine in Baltimore, 720 Aliceanna Street, excites guests with a new Cocktail Menu featuring Retro Chic, Modern Martinis and Couture Cocktails. Since half the fun is choosing a drink, in addition to signature cocktails, the menu includes 10 innovative cocktails created by Fleming’s top mixologists across the country.
“I’m very proud of this new Cocktail Menu,” said Maeve Pesquera, Director of Wine for Fleming’s Prime Steakhouse & Wine Bar. “Our goal is to do for cocktails what Fleming’s has done for wines by the glass: to give our guests the opportunity to explore something new and different that pairs nicely with one of our small plates or entrées and contributes to a memorable experience. Careful and creative attention was paid to the mixology of these very special cocktails.”
The menu features three distinct groupings of Retro Chic, Modern Martinis and Couture Cocktails created based on mood, taste and style. Retro Chic is a collection of cocktails that puts a contemporary spin on classic mixed drinks, including a new take on President John F. Kennedy’s favorite cocktail. The Sailor Daiquiri is a surprisingly strong, not syrupy, take on the classic daiquiri made with Sailor Jerry Rum, fresh pineapple and lime juices, served icy and “up.”

Modern Martinis are Fleming’s wickedly exotic take on America’s most classic cocktails, and include the Limóncello Martini – which also appears on the popular “5 for $6 ‘til 7” bar menu – made with Hangar One Citron “Buddha’s Hand” vodka, rich and smooth Luxardo Limóncello, and house-made lemon-thyme simple syrup. Last but certainly not least, the Couture Cocktail collection highlights creative recipes using chef-driven seasonal ingredients, and includes the Milagro Margarita with Milagro Silver Tequila, fresh lime juice muddled with cool cucumber, and a touch of cilantro and jalapeño for a dash of heat.

Diners sipping on these new cocktails can also order from the recharged and affordable “5 for $6 ‘til 7” bar menu, with a new Baked Brie appetizer with candied walnuts and sliced gala apples, alongside favorites like Sweet Chile Calamari and Wicked Cajun Barbecue Shrimp. New $6 wines by the glass have been added to pair perfectly with appetizers: Mas Fi Cava sparkling wine from Spain and 14 Hands Cabernet from Washington. Beer lovers can order two Widmer Brothers Brewing Rotator IPAs for $6.

For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant


Friday, March 02, 2012

New Spring cocktails at RA Sushi plus recipes

It’s time to trade in boots and scarves for flip flops and shorts (I hope so!) because prime spring has sprung at RA Sushi Bar Restaurant, and nothing says warm weather like an island vacation-inspired cocktail. Beginning March 1, for a limited time, RA Sushi introduced the Pineapple Express and Bikini Martini.

Priced at $8 each, the spring cocktails will be available from March 1 to April 30, 2012 at RA Sushi. Stop by to try a Pineapple Express or Bikini Martini, or mix one up at home for your next backyard bash.

For more information, visit www.RAsushi.com.


Pineapple Express

  • 1.25 oz. Kai Young Coconut Shochu
  • .25 oz. St. Germain Elderflower Liqueur
  • 3 oz. pineapple juice
  • .25 oz. lemon juice (2 lemons)
  • Splash of Prosecco
  • 2 Pineapple wedges
  • Slice of lime
Preparation: Muddle pineapple with St. Germain in mixing tin. Add everything except soda, shake and strain into ice filled glass, top with Prosecco soda, garnish with a slice of pineapple and lime.


Bikini Martini

  • .75 oz. Kai Young Coconut Shochu
  • .75 oz. vanilla vodka
  • 1.5 oz. pineapple juice
  • .5 oz. simple syrup
  • .25 oz. blue Curacao
  • Splash of lemon-lime soda
  • Pineapple wedge for garnish
Preparation: Pour all ingredients into mixing tin with ice. Shake and strain into chilled cocktail glass. Garnish with a pineapple wedge and dash of blue Curacao.


RA Sushi Baltimore is located at 1390 Lancaster Street in Harbor East’s The Eden. Lunch is served from 11 a.m. to 3 p.m. and dinner is served until 11 p.m. daily. The bar is open until 1 a.m. or later. Happy Hour food and beverage specials are offered Monday through Saturday, 3 to 7 p.m. On Sunday nights from 8 p.m. to midnight, RA-goers visiting the Flying Fish Lounge will find specials on sushi and drinks.


For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

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