Friday, January 25, 2013

Baltimore Restaurant Week kicks-off today

Baltimore Restaurant Week is the largest and most successful dining event in the metro area. Baltimore Restaurant Week was launched with the intention of spotlighting Downtown Baltimore as a premier dining destination. Held twice annually, this beloved culinary tradition features more than 75 of Baltimore’s best restaurants offering fixed price, three-course meals for $30.13 and $20.13. Plus, some restaurants are offering two-course lunch menus for $15.13.

There are no tickets or passes required. Food lovers may simply dine out at as many participating restaurants as they like during Baltimore Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by visiting or by calling restaurants directly.

When: Friday, January 25-Sunday, February 3, 2013
Cost: $30.13 and $20.13. Plus, some restaurants are offering two-course lunch menus for $15.13.

Thursday, January 24, 2013

The Prime Rib at Maryland Live! is now open

For the ultimate dining and entertainment experience, indulge in the award-winning menu at the newest location of the Zagat-rated #1 Steakhouse - The Prime Rib - now open at Maryland Live! Casino.

The opening marks the fourth location of the celebrated steakhouse, as well as a unique partnership between the legendary restaurant and one of the top gaming and entertainment destinations in the mid-Atlantic region. For the first time, guests can savor the exquisite flavors of The Prime Rib menu, paired with an irresistible side of non-stop gaming action on a state-of-the-art casino floor.
“We established this partnership with The Prime Rib with a focus on creating a distinct and unforgettable dining and entertainment experience,” said Robert J. Norton, President and General Manager, Maryland Live! Casino. “At this location, customers can enjoy exceptional cuisine at The Prime Rib; then, catch a show at Rams Head Center Stage, or try their luck on the casino floor. With free parking and direct elevator access to the main entrance, it’s a winning combination.”
“Maryland Live! Casino is a world-class facility with quality standards that matched my own, so it was a natural fit for a partnership,” said Buzz Beler, Owner/Proprietor, The Prime Rib. “They have truly captured the essence of The Prime Rib with just enough casino flair to enhance the overall experience.”
The Prime Rib has garnered numerous accolades for its locations in Washington DC, Philadelphia, and the flagship restaurant in Baltimore. For Maryland Live! Casino, The Prime Rib will once again set the standard for fine dining and exceptional service with a menu offering a tantalizing array of prime steaks cooked to perfection, the freshest seafood, and a selection of signature salads, sides and desserts.

Maryland Live! Executive Chef Rudy Volpe and Chef de Cuisine Michael Meisel present classic Prime Rib selections - such as the signature Prime Rib, prime cuts of Filet Mignon, Ribeye, Porterhouse and NY Strip, Veal Chops, Rack of Lamb, Free-Range Organic Chicken and Berkshire Pork, as well as Jumbo Lump Crab Cakes, Chilean Sea Bass, Ahi Tuna, Salmon and Flounder Fillet, and a 2 lb. Maine Lobster - on a spectacular, mouthwatering menu sure to surpass any expectations. An international wine list features some unexpected hidden treasures introduced by The Prime Rib General Manager Jean-Jacques Retourne.

The Prime Rib motif marries classic design elements, including black and gold lacquered panels, iCart prints and leopard carpeting, with the contemporary flair of a world-class gaming destination.
The enlarged 75-seat bar/lounge area, including a terrace that opens out to the casino floor, is poised to become a must-stop location on the social circuit. A piano player adds to the sophisticated ambiance perfect for mixing and mingling after a day at the office, or a night out on the town.

Cigar aficionados will appreciate the selection of premium cigars encased in a floor-to-ceiling humidor, which they can enjoy on the outdoor patio that serves as the social hub of the Prime Rib experience at Maryland Live! Casino. The Patio at The Prime Rib is a stunning, 76-seat open-air lounge with a retractable roof and large glass fire pit, where friends can gather for cocktails, or dine on the full Prime Rib menu.

The unique, 14-seat Private Dining Room, dramatically encased by more than 800 bottles of premium wines and champagne, is perfectly suited for business meetings, company functions, or personal special occasions.

Hours of operation are Sunday through Thursday, 5:30 p.m. – 10:30 p.m.; Friday and Saturday, 5:30 p.m. – 11:00 p.m. The Lounge opens daily at 4:30 p.m. until 11:30p.m., Sunday through Thursday, and 12:30 a.m. on Friday and Saturday.

Reservations are strongly encouraged and can be made by calling (443) 445-2970 or online at

Dress code applies. Jackets are not mandatory; however, business professional, business casual, or attire that is suitable to a fine dining environment is required.

Tuesday, January 22, 2013

2013 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
Location: 1417 Thames Street, Baltimore, MD 21231

January 28: The Art of Making Pasta II
Jerry will explore various types and interesting applications of homemade pasta.

February 4: The Art of Making Sushi
From making proper sushi rice to properly constructing maki, Jerry will teach you how to make killer sushi.

February 11: Cooking with Aphrodisiacs
More babies are born in November than any other month…wonder why that is? Learn interesting ways to use well-known and some not-so-well-known aphrodisiacs.

February 18: The Art of Making Bacon and other Pork Products
Pork fat rules, this is a fact. Jerry demonstrates novel ways to prepare and use pork products.

February 25: The Art of Making Chili
Jerry breaks down this highly regional, wildly varied and truly American dish.

March 4: A Tribute to Julia Child
The grande dame of French cooking in America, she singlehandedly sparked a culinary renaissance that perhaps led to the very high level of food knowledge we Americans enjoy today. Jerry showcases techniques and dishes that were made famous by the great Julia Child.

March 11: Molecular Gastronomy
A roast that cooks for 72 hours, olive oil transformed into a powder, counterintuitive flavor pairings – all the result of chemistry and physics put to practical use in the kitchen.

March 18: The Art of making Sweet & Savory Souffl├ęs
How such an ephemeral foodstuff acquired such an intimidating reputation is puzzling, because with proper technique and careful execution souffl├ęs are really not difficult, and quite versatile too.

March 25 The Art of Cutting, Cleaning and Cooking Fish
Serving up a whole fish is certainly impressive, but takes skill to prepare. Jerry will show you how.

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