Wednesday, May 30, 2012

RA Sushi serves refreshing watermelon-kiwi special to kick off summer

RA Sushi Bar Restaurant is kicking off the warm weather months with a cocktail and entrée combo that tastes like a big bite of summer. Inspired by backyard picnics and lazy day lounging, the Watermelon Kiwi Shrimp and Melon-Kiwi-Tini is the perfect summer refresher. The June pairing is available at from June 1-30, 2012.

The Watermelon Kiwi Shrimp a light, colorful dish made with layers of watermelon, kiwi, orange slices, and lychee, topped with shrimp. Beat the summer heat with the Melon-Kiwi-Tini. Monin Watermelon, Svedka Citron, Shochu, and a splash of citrus soda are muddled together and then served with a garnish of watermelon and kiwi slices. The June pairing is available for $18.


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


Wednesday, May 23, 2012

American Gastro-Pub adds new flavor to popular Harbor East area

Townhouse Kitchen + Bar is celebrateing its grand opening in Baltimore, MD on May 24, 2012. Townhouse Kitchen + Bar will serve as the newest addition to the Harbor East section of Baltimore featuring American fare created from market fresh ingredients for lunch and dinner, a table tap technology providing draft beer at individual tables, more than 40 local beers on tap, and outdoor dining.

Townhouse Kitchen + Bar has named Chef Bryan Perdue to lead its staff in Baltimore. Chef Perdue grew up in Ocean City, MD and began working in restaurant kitchens at the age of 15. Perdue has worked as a pastry chef, Artisan bread baker, fine dining chef and consultant where he was responsible for creating entire menus and concepts from scratch for various restaurants. Perdue has been honored with awards for the best crab cakes in Ocean City, MD, as well as the best fish and chips in Baltimore, and now brings his talent and experience to Townhouse Kitchen + Bar.

At Townhouse, Chef Perdue will create his signature American fare with Latin, Asian and Mediterranean influences. The menu showcases market fresh ingredients and offers a wide variety of shared plates, salads, fire grilled skewers, tacos and more. Townhouse will feature more than 40 local beers on tap, as well as a unique table tap system located at four individual tables for diners. Townhouse will be the first restaurant in Baltimore to implement the table tap system.
“We are excited to bring Townhouse Kitchen + Bar to downtown Baltimore and serve as the latest addition to the vibrant Harbor East community,” said Marc Wuenschel, Chief Operations Officer, Restaurants-America.  “We look forward to becoming an integral part of the local dining community and serving nothing but the best food and drinks to area diners for many years to come.”
Townhouse Kitchen + Bar will offer happy hour specials weeknights from 3 p.m. – 6 p.m., as well as brunch on Sundays from 11 a.m. – 3 p.m.   Townhouse is open daily for lunch and dinner from 11 a.m. – 2 a.m.  Townhouse is located at 1350 Lancaster Street in Baltimore, Md. and offers valet parking for diners.  For more information, call 443-268-0323 or visit www.townhousebaltimore.com.  Diners can also follow Townhouse on Facebook and Twitter: facebook.com/TownhouseBaltimore &twitter.com/TownhouseBalt.


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, May 22, 2012

Pei Wei brings cross-cultural cuisine to Annapolis

Pei Wei Asian Diner, the fast-casual restaurant concept by P.F. Chang’s, opened a new location yesterday in Annapolis, Md. in the Annapolis Towne Centre. Offering a cooked-to-order menu featuring over 35 fresh ingredients, Pei Wei uses a Mandarin-style wok-cooking process and features cuisine from five Asian countries: China, Japan, Vietnam, Korea and Thailand. All of Pei Wei’s menu items are priced under $10.

The new location will feature Asian-inspired dishes such as Japanese Teriyaki, Mandarin Kung Pao, Pad Thai and Gluten Free Vietnamese Rolls. The menu also boasts a combination-style offering, Diner Selects, starting at just $6.25. Guests choose from one of six Pei Wei favorites and have a choice of three side options including a cup of soup or a hand-rolled spring roll.
“We are incredibly excited to introduce a taste of five Asian countries to the people of Annapolis,” said KC Moylan, President of Pei Wei Asian Diner. “We hope Pei Wei’s diverse menu and unique dining experience will be a great addition to the community.”
Offering a sophisticated, casual dine-in experience or a quick, convenient take-away option, every Pei Wei meal delivers a touch of exotic flavor. Designed with a vibrant, contemporary and urban-inspired style, Pei Wei provides a quick getaway to five intriguing Asian cultures through its innovative, Asian-inspired menu.

Pei Wei Asian Diner is located at 1901 Towne Centre Blvd, Suite 145B, Annapolis, MD 21401. Pei Wei is open Sunday–Thursday from 11 a.m.–9:30 p.m., and Friday and Saturday from 11 a.m.–10 p.m. for both dine-in and take-out customers.  Take-out orders can be placed by calling 410-573-5060 or visiting www.PeiWei.com/OrderOnline.




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, May 18, 2012

The Mason Dixon Master Chef Tournament is back!

I am excited to announce and report that the Mason Dixon Master Chef Tournament is coming back once again this summer!!

The Mason Dixon Master Chef Tournament is a unique dining and culinary experience. This multi-week event is a single-elimination tournament designed to showcase some of the Baltimore-Washington Metropolitan area's finest executive chefs and restaurants, while providing the audience a unique evening of entertainment. At the end of this tournament only one of the 16 competing chefs will emerge as The Mason Dixon Master Chef!

Guests attending this exciting event will be more than just spectators, as they enjoy the unique experience of witnessing two spectacular area chefs battle it out in the prep kitchen right on the main dining room floor. In addition, guests can purchase authentic German cuisine from the historic Blob's Park menu or one of over 80 different beers from around the world stocked at the huge bar just a few feet away from the cooking action (wine and top-shelf liquors also available for purchase).

As an added bonus, 25 audience members will participate each night of the competition as judges, tasting the chefs' creations and voting right alongside of our expert judging panel. Finally, and best of all, guests will be supporting a local charity since 10% of the net proceeds from ticket sales will go directly to local food-related charities.

The competition runs for eight non-consecutive weeks beginning June 25th. Tickets include admission to the venue to enjoy the chef competition and a donation to charity. Dates will be announced, and tickets will go on sale in the next few weeks.\
Be sure to keep up-to-date on all of the results and match-ups by signing up for email updates via www.MasonDixonMasterChef.com, or following us on FaceBook (Mason-Dixon-Master-Chef) or Twitter (MDMasterChef).

I was a judge during the last tournament and had was wowed each week I judged.  Check out some of my reviews of the tournament, pictures and videos:
Check out some photos from once the tournament nights



Location:
Max Blob’s Park
8024 Max Blob’s Park Road
Jessup, MD 20794
2012 Event Dates and Times:
  • June 19, 2012 – Food Show (~9am – 12noon)
  • Competition dates (~6:00pm - 9:00pm)
  • June 25, 26, 2012
  • July 9, 10, 16, 17, 23, 24, 30, 31, 2012
  • August 13, 14, 20, 21, 2012
  • September 10, 2012
Event Timeline:
  • 6:00pm – Doors Open and Happy Hour Begins 6:30pm – Cold Prep Begins
  • 7:00pm – Competition Begins
  • 8:00pm – Judging Begins
They are actively seeking restaurants and chefs to compete, as well as sponsors and judges for this event. The winning team will receive a prize package to be announced soon as well as the title of 2012 Mason Dixon Master Chef!  Apply online at: www.MasonDixonMasterChef.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

Thursday, May 17, 2012

Chazz: A Bronx Original specials for service members

As a way to thank service members, Chazz: A Bronx Original will offer some great deals during Memorial Day Weekend. On Saturday (5/26) through Monday (5/28), all active and retired members of the military will receive a 25% discount on their check with military ID, DD214 form or by dining in uniform. The deal gets even better on Memorial Day (5/28), when all active and retired military members will also receive a complimentary $15 gift card with their check.

In addition to the great deals recognizing our heroes from the Armed Forces, Chazz: A Bronx Original will kick-off the summer by introducing its summer cocktails and offering special seasonal dishes on Memorial Day.


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, May 16, 2012

RA Sushi hosts 8th annual Nicky's Week to Benefit St. Jude

RA Sushi will host its eighth annual “Nicky’s Week” fundraiser Sunday, May 27, through Saturday, June 2, to benefit St. Jude Children’s Research Hospital, one of the world’s premier centers for research and treatment of pediatric cancer and other deadly diseases since it opened 50 years ago. This will be the Baltimore location’s fifth year participating in Nicky’s Week.

All 25 RA Sushi locations will donate 100 percent of the proceeds from the sale of a variety of menu items and beverages to St. Jude to help support the hospital’s lifesaving mission. Since its inception, Nicky’s Week has raised more than $943,000 for St. Jude Children’s Research Hospital, and RA Sushi hopes to surpass the $1 million mark this year. The Baltimore location has raised almost $50,000 alone for the cause since opening in 2008.

The special Nicky’s Week menu includes: Edamame, Tootsy Maki, Shrimp Nigiri, Pork Gyoza, Chicken Yakitori, Garlic Citrus Yellowtail Tapas, plus a variety of select beverages.

Nicky’s Week was developed in memory of St. Jude patient Nicholas “Nicky” Mailliard, of Scottsdale, Ariz., who lost a long battle with brain cancer in February 2005 at the young age of 13. A nephew of one of RA Sushi’s founders, Nicky held a special place in the hearts of RA Sushi associates throughout the organization. RA Sushi initiated the fundraiser to honor the memory of Nicky and to raise awareness and funds for St. Jude, where no child is ever turned away because of a family’s inability to pay for medical treatments.
“RA Sushi is honored to continue to support St. Jude and help them with their life-changing mission, said Scott Kilpatrick, co-founder and vice president of RA Sushi. “We want to help ensure their services remain available to children and families battling serious illness.”
All donations from the weeklong effort will help support St. Jude Children’s Research Hospital, which has treated children from all 50 states and around the world. Known primarily as a cancer research center, St. Jude doctors and researchers also treat children with sickle cell disease and pediatric HIV.

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, when you visit 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, May 15, 2012

Freedom Church's annual D-group cook off

Come sample some of Baltimore's best homemade cooking at Freedom Church's Annual D-group cook off. There will be 8 teams of chefs each making their version of hot wings, mac-n-cheese, and berger cookies. Each team will put their own twist on these classic dishes so expect to be wowed!

The Cook Off will be held at Garrett Heights Elementary/Middle School, 2800 Ailsa Baltimore, Md 21214 (parking and front entrance on Rueckert Ave) on May 20th beginning at 1pm sharp so come early. This is a free community event! Samples of dishes will be served until they run out. Families are welcome.

I will be judging so hope to see you there!

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, May 11, 2012

Escape to Italy in Timonium with Sal and Anna DiPierno of Pasta Blitz Il Basilic

When was the last time you enjoyed a REAL, home-cooked, Italian meal, just like Mama made, in a really festive setting complete with long tables, live music, and wonderful comaraderie? Italian-Americans and wannabes are gathering at Pasta Blitz Il Basilico in Timonium on May 16, 2012 for an Escape To Italy, “Sal’s Way.”
“Sal’s Way” means a total Italian immersion experience, since Sal speaks only Italian! Sal is Salvatore DiPierno. He and his sister, Anna DiPierno, bring their special brand of Neapolitan cuisine to Timonium, with home-cooked recipes straight out of their mother Mama Pia’s kitchen in Naples, Italy.
Escape to Italy is a two-hour, 4-course, prixe-fixe dinner, featuring live opera and Italian music favorites from Elio Scaccio, a flight of Italian wines to taste, and Walking Flags.
The restaurant is closed for this private, reservations required, event for the evening. A special menu includes bruschetta topped with calamari and Italian spring salad with radishes and fennel for starters, pasta faglioli or cream of asparagus soup, house–made meatballs or eggplant rollatini, and Anna’s own pannecotta or millefogue for dessert.
Pasta Blitz Il Basilico may be located in a strip shopping center next to Shop Rite and R.E.I., but it is independently owned and operated and is not affiliated with any of the numerous restaurant chains with names beginning with the word “pasta.”
Sal and Anna invite you to come “Viggiare in Italia,” Escape to Italy with them! There will be 2 seatings for this special event, from 5:30 to 7:30 PM and 8:00 to 10:00. The cost is $29 per person, with reservations and pre-payment required.
For information or to register, please call Pasta Blitz Il Basilico at (410) 453-6603.

Thursday, May 10, 2012

Monday series cooking classes at Waterfront Kitchen

Learn new skills and have big fun! The “Monday Series” hands-on cooking classes at Waterfront Kitchen are taught by chef Jerry Pellegrino in the restaurant’s kitchen. Tastings and wine are included. Reservations are required.

Time:  6 – 9 pm
Cost:  $59/class, not including gratuity
Reservations:  443-681-5310 or info@waterfrontkitchen.com
Location:  1417 Thames Street, Baltimore, MD 21231

Monday, May 14    Beautiful Spring Vegetable Dishes

Asparagus, peas, radishes, baby lettuces...spring brings an abundance of delicate fresh vegetables perfect for lightening the winter palate. Chef Pellegrino will teach you a handful of great dishes that highlight the season.

Monday, June 4    Grilling Fish and Pizza

Sure there are a few tricks to grilling succulent fish or getting the perfect crust on a grilled pizza. That’s why you attend cooking classes -- to learn from a pro. Join Chef Pellegrino for new ideas for summertime grilling.

Monday, June 11    Grilling Poultry and Pork
There are 101 ways to infuse lean poultry and pork with fantastic flavor when preparing it for the grill. Chef Pellegrino will show you how to turn up the volume on “white” meats, and cook them to perfection over an open flame.

Monday, June 25    Grilling Beef ($10 additional for ingredients)
No question there’s a primal connection between great beef and a hot fire. There’s also more than a little finesse required to cook red meat correctly. Chef Pellegrino will show you how to make the most of beef on the grill.

Monday, July 9    Summer Party Plan
A summer party is only great if the host gets to play as hard as the guests. Learn how to get out of the kitchen in plenty of time by choosing a make-ahead menu with almost no last minute prep. Great for picnics, too!

Monday, July 16    Japanese with a Twist
You’re going to love how easy and fun it is to bring creative twists to Japanese rice dishes like sushi, maki and rice bowls. Explore fresh flavors and new takes on Japanese tradition with Chef Pellegrino.

Monday, July 23    Summer Table, Mediterranean Style

His name isn’t Pellegrino for nothing! Join Chef Jerry for a quick trip to the Mediterranean, with a menu of dishes perfect for summer entertaining. Think the best summer flavors of Italy, Greece and Spain.

Monday, July 30    Hot Weather Mexican Favorites

As Baltimore weather ramps up with heat and humidity, we go South of the Border to learn the secrets of piquing appetites with fun, colorful food to serve indoors or out.


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, May 09, 2012

Return of summer with Soft Shell Crab Celebration

May 17 marks the beginning of the fourth annual Soft shell Crab Celebration in Baltimore. From May 17-28, over a dozen area restaurants will give their own flavor to this local dish.
“Fresh fare from the Chesapeake is a huge part of Baltimore’s identity, and soft shell crabs are the quintessential example of that,” said Downtown Partnership President, Kirby Fowler. “For me, it’s not summer until I’ve had a soft shell sandwich.”
The list of participating restaurants will likely expand as the celebration nears. The current list of participants includes:
  • Aldo’s Ristorante Italiano
  • Alewife
  • Brewer’s Art
  • Charleston
  • Cinghiale
  • Diamond Tavern
  • Kali’s Court
  • Kona Grill
  • LaScala
  • Luna del Sea
  • McCormick & Schmick’s
  • Miss Shirley’s
  • Pazo
  • Phillips Seafood
  • The Point in Fells
  • The Prime Rib
  • Rocco's
  • Ryleigh’s Oyster
  • TEN TEN
  • Vino Rosa
Visit the Dine Downtown Baltimore site for more information.


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, May 07, 2012

B&O American Brasserie celebrates National Train Day

Join B&O American Brasserie on May 12, 2012 and take a trip back in time to celebrate National Train Day! National Train Day marks 143 years of connecting travelers coast to coast and commemorates the day the first transcontinental railroad was created.  On May 10, 1869, in Promontory Summit, Utah, the “golden spoke” was driven into the final tie that joined 1,776 miles of the Central Pacific and Union Pacific railways, transforming America by creating the nation’s transcontinental railroad.

Reminisce over your favorites while enjoying classic examples of B&O Railroad dining car dinner menu. And don’t forget a train-themed cocktail – such as Boxcar Beer #2, Hobo’s Cola & Bourbon, Horsecar – from head bartender Brendan Dorr!
“I’m always in awe of the classic B&O Railroad menus. Using spring seasonal ingredients and, of course, the current local flavors, I put my own little spin on the dishes featured on this year’s B&O American Brasserie National Train Day menu,” said Executive Chef Thomas Dunklin.
Dinner guests on May 12, 2012 will be able to enjoy a three-course menu for $35 or can select one of the following dishes below à la carte. This special menu will be offered in addition to Chef Dunklin’s new spring dinner menu.

MENU

1st Course
Baltimore and Ohio Clam Chowder with Maryland Spoon Bread
B&O Crab Imperial with Hand Cut Potato Chips or Cole Slaw

2nd Course
Chicken “Maryland” Smoked Bacon, Bechamel, Corn Fritter
Veal Sweetbreads - Sourdough, Creamed Mushrooms and Baby Carrots

3rd Course
Orange Custard Meringue
Rhubarb Pie


To make reservations call 443-692-6172 or visit www.bandorestaurant.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

Sunday, May 06, 2012

Enter to win: You and a guest get to join me for a tasting at Chick-fil-A

Credit:  Chick-fil-A
Calling all followers & readers!  Have I got a treat for you!!  I have been invited to do a tasting at a local Chick-fil-A and I get to bring 10 guests!  Chick-fil-A has just rolled out some new great items and they would like us to give them a try!

So here is your chance - enter to win for you and guest to go to Chick-fil-A at 2008 E Joppa Rd on May 17th at 5:00 pm. (Date and time are not flexible unless the location needs to change them)

Enter way you enter below earns you points - the more ways you enter the more chances you have to win!!!

*Please note if you only click enter and do not follow through (leave a comment, etc) your entry will be deleted!! So make sure if it asks for extra info (links, etc) you enter it.


Saturday, May 05, 2012

Interview with Chef Shawn Lagergren of Tooloulou plus mini review

Open Kitchen
Tooloulou is new addition to the Harford corridor that includes Red Canoe, Koco’s Pub and more.  Tooloulou, which is Cajun for crab, features artisan pizzas, po’boys, ice cream from Prigel Family Creamery and daily specials.

Co-Owner/Chef Shawn Lagergren has previously worked at places like Luca’s Café, Village Square Café and Dionysus before he opened Tooloulou.  Tooloulou is a small space with a store front and open kitchen.



Jessica Lemmo:  Did you cook growing up?
Shawn Lagergren: Yes, Started in my Maw Maw's (grandmother) kitchen at age 4.

JL:  What made you decide you would become a professional cook?
SL:  At age 12 I decided that I wanted to own a restaurant. I had a lot of positive experiences with cooking and always had an interest in it.

JL:  Where you were trained and how difficult was your training?
SL:  I was trained by my grandmother in traditional French cooking techniques and then I started working in kitchens at the age of 22 and trained under various chef's to learn all aspects of working in the kitchen. I wouldn't say it was difficult; I enjoyed learning all that I could.

JL:  Would you do it again?
SL:  Yes!

JL:  What is the best part about the job?
SL:  That I get instant gratification from doing something I love and then seeing people enjoying the food that I make.

JL:  Best piece of advice you would give a home enthusiast?
SL:  Try new things and think outside of the box.

JL:  Best cooking tip for a novice?
SL:  Don't be scared

JL:  Favorite kitchen gadget?
SL:  1950's Hobart Mixer

JL:  Funniest kitchen incident?
SL:  Not sure if they would be funny to outside people but I am known to do some practical jokes on fellow kitchen staff. It helps lighten the mood when things get stressful.

JL:  Favorite food to cook with?
SL:  pork

JL:  Favorite dish to make at work/signature dish?
SL:  smoked duck pizza

JL:  Your favorite cookbook?
SL:  River Roads Recipes Two - Cajun cookbook that was given to be by my mom.

JL:  If you were to write & publish a cookbook what types of things would you include?
SL:  recipes to make dough and pasta and some traditional family dishes, like gumbo, biscuits and potato salad that have been given to me by other family members.

JL:  When at home, what do you like to eat?
SL:  My wife's black beans and jalapeno corn bread

JL:  Which item in your home refrigerator would you least like to cop to?
SL:   frozen white castle burgers.

JL:  In your opinion, what are the most important elements when creating a recipe from scratch?
SL:  who its for, balance of flavor, being creative.

JL:  What’s your favorite music to play in the kitchen?
SL:  Ray LaMontagne

JL:  Best meal you have ever eaten at a restaurant? (Chef/Where/etc) 
SL:  My birthday dinner at Woodberry Kitchen was amazing. That's my most recent best meal.

JL:  What’s your favorite meal?
SL:  Steamed crabs with good friends and some Natty Bo.


Smoke Duck pizza
I have stopped by Tooloulou a few times and tried some great items like the Tooloulou Margherita with pesto sauce, tomatoes, and fresh mozzarella and the Muffaletta.  But by far my favorite so far is the distinct Smoked Duck pizza with tomato sauce, house smoked duck, caramelized onion, sweet peppers, and goat cheese. Drizzled with balsamic reduction.

Stop by and enjoy some unique flavors and friendly service!



Tooloulou
(443) 627-8090
4311 Harford Rd.
Baltimore, MD 21214
www.tooloulou.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
Tooloulou on Urbanspoon
TheBesty

Friday, May 04, 2012

Fleming's Prime Steakhouse & Wine Bar introduces small plates, big pours

Fleming’s Prime Steakhouse & Wine Bar, 720 Aliceanna Street,is now offering a new way for guests to mix and match in the bar area from now until May 31, 2012. The popular steakhouse and wine bar is rolling out “Small Plates, Big Pours” – a selection of seven innovative Small Plates matched with an oversized wine pour from the Fleming’s 100 – for just $24.95.

Maeve Pesquera, Fleming’s Director of Wine, has specially chosen each of the seven wines to pair with the flavors of the steakhouse small plates. Guests can select one of the suggested pairings below or create a unique flavor combination of their own by mixing up these wine and food options:
  • Sliced Filet Mignonand Penley Merlot - Beef filet, mushroom risotto and Merlot all exhibit a smooth, melt-in-your-mouth quality and harmonize well together
  • Shrimp Scampi Skewersand Paco & Lola Albariño - Albariño’s crisp minerality echoes the fresh ocean flavors of the shrimp, and the green apple and floral notes of the wine are a wonderful complement to the spicy chimichurri sauce
  • Petite Lamb Chopsand Cline Cashmere Red Blend - Oak-aged red wines almost always pair well with grilled meats, and the lamb has flavor compounds that pair particularly well with the chocolate notes and hints of black pepper in this Syrah-Grenache-Mouvèdre blend
  • Seared Ahi Tunaand A to Z Wineworks Pinot Noir - The bit of spice in this perfectly smooth Pinot Noir soothes the piquant notes of the mustard sauce served with the tuna dish
  • New Bedford Scallopsand Cakebread Sauvignon Blanc - The fruity minerality of this refreshing Sauvignon Blanc accentuates the buttery richness of the scallops, and its citrus qualities echo the dish’s Meyer lemon-honey glaze
  • Filet Mignon Skewersand B.R. Cohn Silver Cabernet - Powerful foods need a powerful wine, and the full, rich flavors of this Sonoma Cabernet pair well with the robust flavors of seared beef, creamy gorgonzola and smoky bacon
  • Lobster Tempuraand Silverado Chardonnay - The richness and sweetness of the lobster echo the rich flavors of crème brûléeand citrus found in this medium-bodied Chardonnay
“Guests could pick a pairing with a blindfold on and still would not go wrong with the seven wine selections on our Small Plates, Big Pours menu,” says Russell Skall, Fleming’s Executive Chef. “Larger groups can experiment by ordering several of the Small Plates to see who comes up with the favorite pairing of the evening,” he adds.
Skall enjoys pairing the Sliced Filet Mignon with Shitake Risotto with the Penley Merlot or the B.R. Cohn Silver Cabernet. When paired with the merlot, the filet causes the berry and plum flavors of the wine to shine, but when paired with the tighter tannins in the cabernet, new flavors evolve.


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


Thursday, May 03, 2012

Alzheimer’s Association to hold 3rd annual A Toast To Remember

Save the date and raise your glass! The Alzheimer’s Association will hold its 3rdAnnual A Toast to Remember wine tasting event, Thursday, June 28, from 6:30 to 8:30 p.m., at the Loews Annapolis Hotel (126 West St.).

The evening will feature wines provided by Patrick Bouculat, owner of Wine Cellars of Annapolis and bountiful hors d'oeuvres. Guests will be entertained by live music and a silent auction featuring weekend get-away and entertainment packages, sports memorabilia, and other “must have” items.

An additional highlight will be a slideshow presentation that celebrates and commemorates the lives of loved ones touched by Alzheimer’s disease. Guests are encouraged to provide pictures of their loved ones to be included in the presentation. Photos must be received by May 31: for arrangements, call Kisha James at 410-561-9099 or email Kisha.James@alz.org.

Carl Tuerk, a partner at Cooper & Tuerk, LLP and an Alzheimer’s Association National Board member, will serve as event chair. Several members of the event committee have personal connections to Alzheimer’s disease.

Event proceeds will benefit the efforts of the Alzheimer’s Association to raise awareness, support families, advance research and advocate for those affected by Alzheimer’s, including the more than 86,000 Marylanders currently living with this disease.

Individual tickets are $75 per person. Corporate sponsorship packages are also available. For more information, call 410-561-9099 or visit www.alz.org/maryland.

The Alzheimer’s Association, the world leader in Alzheimer’s research and support, is the first and largest voluntary health organization dedicated to Alzheimer’s research, care and support. For over 30 years, the donor-supported, not-for-profit organization has provided reliable information and care consultation; created supportive services for families; increased funding for dementia research, and influenced public policy changes.


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, May 02, 2012

Dining on the B&O, memories along the rails at Baldwin Station

Baldwin’s Station Restaurant  in conjunction with JHU Press, The Washington DC Chapter of The Railroad Historical Society and The Carroll County Historical Society present…”Memories Along the Rails”

Be instantly transported back in time to relive the sights, sounds, and tastes of the B&O of bygone years. Join authors Karl D. Spence and Thomas Greco as they give a behind the scenes look at how their book – “Dining on the B&O” evolved. Special guest speaker Norma McCormack, whose father, William H. Bond, was first a steward and then superintendent of B & O dining from the 1940’s to 1960’s, reminisces about the days when their family kitchen became a test kitchen for famous railroad recipes. Whether you’re a train buff, history buff or a foodie, this is a special event you won’t want to miss.

Passengers who dined on the Baltimore and Ohio during the heyday of American railroading received five-star service: white tablecloths, china, and silver; food cooked from scratch; and the undivided attention of skilled waiters. The B&O's cuisine won wide acclaim as the finest railway food in the country. Baldwin’s Station will celebrate the elegance of this widely acclaimed cuisine as Executive Chef Darrick Granai creates the evening’s menu from the original, acclaimed B&O recipes. The restaurant is housed in Sykesville’s original 1883 railroad station on the Old Main Line, is listed in The National Register of Historic Places and is a Sykesville Historic Landmark.

WHEN
May 9, 2012 at 6:30 pm
$75 per person (includes food, drink, tax & gratuity)

Baldwin’s Station
7618 Main Street
Sykesville, MD 21784

For reservations call: 410-795-1041


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, May 01, 2012

Flavor Cupcakery opens in Cockeysville

Flavor Cupcakery brings its flavor to Baltimore County with a new location open at the Scott’s Corner Shopping Center in Cockeysville. The second location closely follows the cupcakery’s recent win of the Food Network’s Cupcake Wars and runner up recognition on the second season of Sweet Genius, which aired April 12.
“From experience and listening to our current customers, we know people crave a quality bakery and truly fresh products,” says owner, Shelley Stannard. “We’re excited about the Cockeysville location because we can now bring the same quality and freshness to Baltimore County that were met with such enthusiasm in Bel Air!”
The Cockeysville location offers the same fresh, quality cupcakes and truffles customers have come to expect from Flavor Cupcakery, now with convenience for both Baltimore and Harford County residents. Not to mention, Flavor’s Cockeysville location also offers ready-made cakes for any occasion or for those “just because” times, and both locations will continue to offer custom ordered cakes with unique designs and flavors for special occasions. The new location comes on the heels of Flavor’s second Food Network appearance in four months, named runner up on the most recent episode of Sweet Genius and winner of Cupcake Wars in December 2011.

When Flavor Cupcakery opened in Bel Air, Stannard’s goal was to bring fun and creativity to her community by using only the highest quality ingredients and professional baking techniques to make the most delicious and visually appealing cupcakes in town. Achieving that goal, Flavor’s second location will keep the tradition going by bringing fresh flavors, quality ingredients and artistic designs to Baltimore County.

Flavor Cupcakery combines quality, care and creativity to bake the most satisfying sweets in Baltimore and Harford Counties. With locations at 10253 York Road Cockeysville, MD 21093 and 118 North Tollgate Road, Bel Air, MD, 21014, Flavor Cupcakery serves custom flavored cupcakes and unique cakes, including seasonal and gluten-free flavors, while also designing and decorating for weddings, birthdays and corporate events.




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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