Tuesday, September 25, 2012

Fleet Street Kitchen Chefs headlines National Aquarium’s Fresh Thoughts Dinner

National Aquarium is pleased to welcome Executive Chef Chris Becker and Chef de Cuisine Omar Semidev of the soon-to-open Fleet Street Kitchen as part of the Fresh Thoughts: A Sustainable Seafood Dining Series on today, Sept. 25, 2012 from 6:30-9:00 p.m.

The dinner, which celebrates sustainable and creative seafood choices, will feature Marinated Fluke Crudo, Butter-Poached Lobster, and Olive-Oil Poached Rainbow Snapper. Chefs Becker and Semidev will also prepare Milk Chocolate and Apples Cups for dessert.

A Baltimore native, Chef Chris Becker graduated from the Baltimore Culinary Institute and was noted as one of the top “Chefs to Watch” byBaltimore magazine and identified as one of “Ten Professionals Under 30 to Watch” by b newspaper. He has moved up the ranks by spending time in the kitchens of The Brass Elephant, Linwoods, and The Wine Market in Locust Point. Chef Becker combines both traditional and modern techniques, creating elegant dishes that reflect his intense devotion to his craft.

Born and raised in New York, Chef de Cuisine Omar Semidev graduated from the French Culinary Institute in New York City. He had great opportunities to work under Chef Brian Bistron at Braeburn Restaurant and later on studied under Chef Michael Anthony at Gramercy Tavern. After making the move to Baltimore, Chef Semidev held his first position at The Wine Market as a sous chef, working under Chef Becker.

After fostering a strong collaborative working environment between the two, they have joining together again at Fleet Street Kitchen.

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, Thomas Dunklin (B&O American Brasserie), Chad Wells (Alewife), Jessie Sandlin, Jill Snyder, 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.

Fresh Thoughts: A Sustainable Seafood Dining Series
with Chef Chris Becker and Chef Omar Semidev
of Fleet Street Kitchen

Tuesday, Sept. 25, 2012
6:30 – 9:00 p.m.

National Aquarium
501 East Pratt Street
Baltimore, Maryland 21202

$79 for members, $99 non-members
For reservations, please call 410-576-3869.

INFO: Visit www.aqua.org

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, September 16, 2012

Heavy Seas beer dinner at Donna's Cross Keys

Heavy Seas beer dinner at Donna's Cross Keys, 5100 Falls Road, Baltimore, on Thursday, Sept. 20, beginning at 6:30.

Hugh Sisson will host a multi-course dinner featuring several of his beers.

Tickets are $55, which includes tax and gratuity. Seating is limited. Reservations at 410-532-7611.


Hors d'oeuvres (TBD)
Beer Cocktail (TBD)
First Course
Cornmeal-fried oysters, with saffron corn crema and pickled radish
Heavy Seas Marzen
Second Course
Carnitas of crispy local pork, braised in Loose Cannon IPA, served with mustard greens, smoky bacon, white bean puree and Vidalia onion salad Heavy Seas Loose Cannon IPA
Third Course
Lamb shank, slow-cooked in Below Decks Barleywine with Moroccan spices, served with sweet potato mash Heavy Seas Below Decks Barleywine
Peg Leg Crème Brulee
Heavy Seas Peg Leg Imperial Stout

There is still time to enjoy the Summer “Plates” menu at The Capital Grille

There is still time to enjoy the Summer “Plates” menu at The Capital Grille.

Back by popular demand, the Summer “Plates” menu marks the return of the Wagyu Cheeseburger with Fried Egg and Crisp Onions – served on a buttery Brioche bun that pulls the egg, onion, cheese and Wagyu together for a truly delicious burger experience.

Another notable lunch entrée is a brand new dish, full of rich and appealing flavorsSeared Sea Scallops with Sweet and Sour Tomatoes. The fresh flavors of the tomatoes accompanies the scallops perfectly. The Israeli cous cous was cooked perfectly.

New Summer “Plates” menu items also include Carrot Ginger Soup and Tomato and Watermelon Salad with Feta Cheese. Both are fresh and perfect accompaniment to any of the main entrée choices.
The service is always impeccable along with the food.

As always, guests of The Capital Grille can customize their lunch, choosing now from ten “Plates” offerings – soup or salad, lunch entrée and a side – all for $18.

Soup or Salad:
  • Clam Chowder
  • Field Greens
  • Carrot & Ginger Soup
  • Mini Tenderloins Sandwiches (2)
  • Lobster Roll
  • Wagyu Cheeseburger with Fried Egg and Crispy Onions
  • Seared Sea Scallops with Sweet and Sour Tomatoes
  • Fresh Green Beans
  • Truffle Fries
  • Tomato & Watermelon with Feta

“The new Summer “Plates” lunch menu was designed to bring back some of our guests’ favorite items and introduce other, new selections for the season,” notes Executive Chef Michael Lindsey.

“Carrots contain plenty of natural sugars in the beginning of the season. Combining them with ginger in our new Carrot Ginger Soup creates a depth of flavor and vibrant color, well-suited for summer. We are also pleased to offer a new luxury addition to our menu, the Seared Sea Scallops with Sweet and Sour Tomatoes, served with a unique Israeli cous cous.”
For guests with a limited amount of time at lunch, The Capital Grille ensures they can enjoy the personalized service and mouth-watering cuisine that characterize a Capital Grille dining experience and still be on their way in about 45 minutes.

Guests can also tempt their appetites with traditional lunch favorites like the Caesar Salad with Roasted Chicken Breast, Lobster and Crab Stuffed Shrimp, Ribeye Steak Sandwich with Caramelized Onions and Havarti or the Lobster and Crab Burger, among other classics.

The Capital Grille
500 East Pratt Street
Baltimore, MD 21202

Wednesday, September 12, 2012

Save 20% with Dine Out, Maryland and help feed children

How is Dine Out, Maryland! different from my favorite local restaurant week? The Dine Out, Maryland! event is different in a number of ways...

1) Your taste buds will not suffer from any geographical limitations.
The event is state-wide vs. a city-wide or county-wide event. You can incorporate dining out at a discount into any of your travel plans that keep you busy in September!

2) Savor savings for an entire month!
Dine Out, Maryland! runs the entire month of September! Any day of the week – breakfast, lunch and dinner – you will be able to find a RAM member restaurant offering you a 20% discount off an amazing meal. There is no big rush to fit this into a particular week, where you already may be busy. It’s easy, accessible, and has an added element of fun!

3) You can be a WINNER!
Dining out in September can also earn you incredible prizes! Check into a participating restaurant at least 6 times during the month of September and you can be eligible for $100 in RAM dining gift certificates every week for a year!

To participate in the 20% savings: you MUST print the coupon and present it to your server before ordering. Click here to print your 20% coupon.

The Restaurant Association of Maryland’s Dine Out, Maryland! Program has partnered this September with Share Our Strength’s Dine Out No Kid Hungry Campaign in an effort to help make sure no child grows up hungry in the state of Maryland. By dining out at participating restaurants, your generous donation of a dollar or more will help in the fight against childhood hunger. To find participating restaurants near you, visit the Dine Out For No Kid Hungry map page and plug in your zip code. Grab your friends and family and make No Kid Hungry a reality! Visit www.DineOutForNoKidHungry.org 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

MD CASA to present Havana Nights fundraiser

Maryland CASA Association will present Havana Nights, an evening of Cuban food, dancing and fun, Saturday, Sept. 15, from, 6:30 to 11:00 p.m., at a private residence in Arnold, Md. (1137 Asquith Dr.).

Guests are encouraged to wear Caribbean-style clothing for this intimate island experience, complete with a waterfront view. With support from Big Vanilla Athletic Club, Coca Cola Refreshments, The Latin Palace, McCardle Printing and Urban Green, the event will feature a Cuban-style buffet dinner and dessert, a cigar bar, and salsa dancing and lessons to live music by Floozie and DJ Kevin Silate.
What’s more, a “hot” silent auction will offer the chance to bid on such items as: a Kindle Fire, Joe Flacco-autographed football, tour of the Governor’s Mansion, Baltimore Blast basket, Ocean City basket, original artwork and photography, gift baskets, a wine basket, restaurant gift cards and more.
“Havana Nights will be a magical night of food, friends and music that will serve to raise awareness of this wonderful organization,” said Tammy Ray, who owns Big Vanilla Athletic Club with her husband. “CASA is a very important non profit that our children in foster care need in order to succeed on a higher level.”
Maryland CASA will use the proceeds from Havana Nights to help ensure that the State’s most vulnerable children have safe and permanent homes.

There will be a maximum guest list of 150, so early ticket purchases are encouraged. Individual tickets are $110 per person. Three VIP tables, which include seating for six and two bottles of champagne or premium liquor, are available for $160 per person. Additional sponsorships are also available. For more information or to purchase tickets, visit www.MarylandCASA.org or call 410-828-6761 or 888-833-2272.

About Maryland CASA
Maryland CASA Association is a private, non-profit, 501(c)(3) organization dedicated to ensuring the rights of all victims of child abuse and neglect to grow up in safe, permanent homes. This mission is carried out in partnership with the state’s15 Court Appointed Special Advocate (CASA) programs, which provide trained volunteer advocates to speak up for the best interests of children. For more information, visit www.marylandcasa.org.

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, September 09, 2012

Mason Dixon Master Chef Tournament Final Set for September 11th

The final match is set, the two remaining chef teams are ready, only 30 minutes of cold prep and one hour of cooking time are left before the 2012 Mason Dixon Master Chef Champion is determined!

For those that have been following this tournament since it began on June 25th with a field of 16 local chef talents, you know what an incredible match this is going to be with Roy’s Restaurant, Baltimore taking on Iron Bridge Wine Co. of Columbia. For those that have not made it out to Blob Park to see this unique live cooking competition yet, your last chance is this Tuesday, September 11th.

Getting to this final match has been no easy task, Chef Patrick “Opie” Crooks had to compete and win against top chefs from Chazz: A Bronx Original, Barracudas Restaurant and Bar, and Gourmet Again. Chef Christopher Lewis of Iron Bridge Wine Co., didn’t have it any easier, competing and winning against Morsel DC Catering, SoBo Café, and Mie N Yu of Georgetown.

For the final match, chefs are required to create original appetizer, entrée and dessert dishes for a panel of three expert judges and 36 guest judges. Judges will determine the winner based on the presentation, recipe creativity and taste of each dish, as well as the chef’s ability to meet all of the ingredient requirements outlined below.

For this final match, chefs will be required to use products from three sponsors in their creations, including cheese products from Gold Sponsor Emmi-Roth Kase, duck products from Gold Sponsor Maple Leaf Farms and Aecht Schlenferla Rauchbier, a smoky German beer provided by Platinum Sponsor and venue Blobs Park Bavarian Biergarten.

Specifically, each team will have nine whole ducks and two tubs of duck fat from Maple Leaf Farms. Duck has to be used in both their appetizer and entrée dishes and each must feature different parts of the duck as the focus protein. In addition, chefs must use at least two of the cheeses being supplied by Emmi-Roth Kase in at least two of their dishes (these include, Moody blue, a smoked blue cheese, Kaltbach Gruyere, Vermont chevre logs, and Vermont butter, a high-end European style butter). Finally, chefs will be required to use the Aecht Schlenferla Rauchbier, a smoky beer being supplied by Blobs Park in one of their dishes. As an added element, because both finalists are familiar with the safety precautions required and have experience with using liquid nitrogen, they will be allowed to use this in their preparations. This will be a unique and seldom seen technique for the audience to witness first-hand.

Competing chefs include:

Chef Patrick “Opie” Crooks, Chef Partner, Roy’s Restaurant Baltimore
Chef Patrick “Opie” Crooks is an extreme chef with volumes of food knowledge including classic French and Japanese techniques mixed with the latest mad science (i.e activa meat glue, liquid nitrogen, sous ved cooking). He has cooked for many a celebrity and on numerous occasions has been flown out to cook with Roy Yamaguchi famous chef and owner of Roy’s locations throughout the world. You never know what Opie might do, you only know it will boggle your mind and tantalize your taste buds.

Chef Christopher Lewis, Executive Chef, Iron Bridge Wine Co.
Chef Chris is a culinary savant! His execution of dishes borders on perfection. He couldn’t be fazed as he was awarded the highest scores in Battle of the Lamb, Battle of the Rockfish, and Battle of the Exotic! Chef Chris graduated from the Pennsylvania Culinary Art Program, and has worked in a number of top restaurants in the Baltimore-Washington area, including the Milton Inn, Linwood’s, The Brass Elephant, 701 Restaurant and Again Tavern. He is now the executive chef at The Iron Bridge Wine Company in Columbia, Maryland.

The chef tournament provides all attendees an evening of live interactive culinary entertainment. Guests attending the live competition can be more than just spectators as they stand right across the work tables of the competing chefs while they cook, and are encouraged to ask questions and witness the techniques up-close. Guests arriving in time for Happy Hour (6-7pm) will enjoy complementary appetizers and beer tastings, as well as 2-for-1 drinks at the 70 seat bar that features over 80 craft beers, and all guests will enjoy a complementary dessert bar and coffee before the evening ends.

Tickets*: $35 for general admission (includes tax)
$55 for judging experience (includes tax)
Available for purchase at: www.masondixonmasterchef.com

Ten percent of the net proceeds of each ticket sold will go to Meals on Wheels of Central Maryland, a nonprofit organization that delivers nutritious meals, personal contact and related services to homebound individuals. www.mealsonwheelsmd.org

Blobs Park Bavarian Biergarten
8024 Max Blobs Park Road
Jessup, MD 20794

*Tickets must be purchased in advance for this pricing. $40/ $60 at the door. Doors open at 6pm.

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, September 07, 2012

Morton's Steak Sandwich event on September 11 for firemen

To honor local heroes this September 11, Morton’s The Steakhouse will offer free Filet Mignon sandwiches to area firefighters.

  • Time: 5pm-8pm
  • Limit 2 sandwiches per person, Maximum of 25 sandwiches total per station
  • Only available to on-duty firemen
  • Firemen must pick up their sandwiches/entire firehouse order at the restaurant
  • Must place orders at least 1 hr. prior to pick up
  • Up to 3 fire stations in each market can participate

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, September 06, 2012

Chef Bryan Voltaggio hosts special visiting chefs for No Kid Hungry benefit

On September 13, 2012, Chef Bryan Voltaggio of VOLT, Lunchbox, Family Meal and Range will host a very special multi-course benefit dinner for Share Our Strength®, a national nonprofit dedicated to ending childhood hunger in the U.S. Voltaggio will be joined by chefs, including his brother, Michael Voltaggio, Chef at ink. in Los Angeles, CA and Matt Orlando, Chef de Cuisine of the world-renowned Copenhagen restaurant Noma, under founder Chef Rene Redzepi to prepare a multi-course meal with a cause: ending childhood hunger in America.

The cocktail reception starts at 5 p.m. with dinner seating at 7 p.m. Tickets are $750 per person, with opportunities in the Chef’s Kitchen available at $1250, and at Table 21 for $2000. Make reservations at 202-478-6528 or visit strength.org/nkh_frederick. Guests will also have the opportunity to participate in auctions that include one-of-a-kind culinary, travel and lifestyle items.

Since 2005, No Kid Hungry dinners have raised nearly $5 million to support the No Kid Hungry campaign, ensuring that kids across the U.S. have access to the nutritious food they need to lead healthy, active lives. Chef Bryan Voltaggio’s annual No Kid Hungry Dinner at Volt has been an important part of this fundraising effort, raising $215,000 over the past two years. Voltaggio, named Share Our Strength’s Chef/Restaurateur of the Year in 2010, has also been active in the Partnership to End Childhood Hunger in Maryland. Nearly one in five children struggle with hunger in Maryland, and this partnership, which includes Share Our Strength, Governor O'Malley and the Governor's Office for Children, is working to increase participation in several nutrition programs, including School Breakfast, Summer Meals, and At-Risk Afterschool Meals, as well as the Supplemental Nutrition Assistance Program (formerly known as food stamps).
"I know the challenges of raising a family and I cannot fathom how those challenges would be compounded if I weren't able to put enough food on the table.” said Chef Bryan Voltaggio. “I’m thrilled that some of the chefs I respect most are willing to join me in creating a spectacular evening to raise funds to ensure that all kids in the U.S. can get a healthy meal.”
Share Our Strength’s No Kid Hungry® dinners are hosted by the nation’s finest restaurants, with renowned chefs joining together to prepare a multi-course meal with a cause: ending childhood hunger in America. Guests enjoy legendary meals, learn more about the No Kid Hungry campaign in an intimate setting, and have the opportunity to participate in auctions that include one-of-a-kind culinary, travel and lifestyle items. Funds support Share Our Strength’s No Kid Hungry campaign to end childhood hunger in America. Learn more about No Kid Hungry seated dinners.

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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