Tuesday, February 26, 2013

Bahama Breeze introduces new late night happy hour in Baltimore

Bahama Breeze Island Grille, the casual dining restaurant that gives guests the feeling of an island escape, is inviting guests to step inside, warm up and celebrate the arrival of the new “Late Night Happy Hour” at its 33 locations across the country. Beginning this month, the restaurant is offering half-price appetizers Sunday through Thursday, from 9 p.m. to close (local time) in addition to its specialty cocktail menu.
“Our guests have increasingly been visiting us later in the evening to enjoy lighter menu offerings with friends, often sharing several of our popular appetizers and catching up over our Legendary Island Cocktails,” said John Wilkerson, Bahama Breeze Senior Vice President, Operations. “Our new Late Night Happy Hour will accommodate this after-hours day part that fits our guests’ lifestyles and it will provide them not only a warm and vibrant environment to enjoy, but with handcrafted cocktails and half-price appetizers for a great dining value.”
The half-priced appetizers featured during Late Night Happy Hour include popular guest favorites: Crispy Onion Rings, Coconut Shrimp, Beef Empanadas, Jamaican Chicken Wings and Classic Cheeseburger Sliders.

Bahama Breeze also features an extensive bar menu with a large selection of handcrafted tropical drinks highlighted by the restaurant’s line of premium tropical drinks, “Legendary Island Cocktails,” including 10 authentic, custom-made drinks sourced from world-famous island bars and created with the same techniques and ingredients that made them famous.

The two newest additions to the list include the Daisy de Santiago – A Chilean favorite with Bacardi Superior, chartreuse, and lime juice; and the Yaka Hula Hickey Dula – a drink which originated from the Hawaiian Islands and features Myers Dark Rum, pineapple juice, grenadine and a splash of Riesling.

Availability, times and specific offerings for Late Night Happy Hour at Bahama Breeze will vary by location, based on local and state regulations. To find details about a specific restaurant’s Late Night Happy Hour, please visit www.bahamabreeze.com.

Late Night Happy Hour offering at its Towson location:
100 E. Joppa Road
Towson, MD 21286


Monday, February 25, 2013

NACE Baltimore’s UNCORKED! 2013 food, wine & design Event

The National Association for Catering and Events Baltimore Chapter (NACE Baltimore) will present its eighth annual UNCORKED! fundraiser, Monday, March 18, from 5:30 to 11:00 p.m., at the Baltimore Country Club (4712 Club Rd.) in Roland Park.

Known for its top talent in catering, fine dining and event design, UNCORKED! is widely regarded as one of Baltimore’s finest events. NACE National has even recognized it as the “Fundraiser of the Year.”

Featuring the theme, “Baltimore Rocks!” UNCORKED! 2013 will delight all five senses with all that Charm City culture offers. After arriving to an interpretation of the Baltimore Visitor Center and Inner Harbor surround, guests will travel cocktail-party style through 11 of Baltimore's most colorful, eclectic neighborhoods, including Little Italy, Jewish Baltimore, Brewers Hill and Hampden.

Eleven teams of chefs from Baltimore’s top caterers and restaurants, along with designers and event professionals will present unique food, drink, decor and entertainment to represent each neighborhood's special culture and ethnic flavors. To date, some of the teams are as follows:

Boutique Events, Chef's Expressions and Table Toppers
Innovative Party Planners, Zeffert & Gold Catering and Max's Taphouse
Plan it Perfect and The Pantry Catering
Select Event Rentals and Putting on the Ritz

All teams will compete for awards in a design competition scored by five celebrity judges: Kelly Freeman (Carte Blanche Events owner ), Joe Sugarman (STYLE Magazine editor), Jack Gerbes (Maryland Film Office president), Jen Marsh (City Paper editor) and Sharon Sheets (Staging with Style designer and CEO).

Adding to the fun, a silent auction will feature dining and travel packages, sports memorabilia, art and more. The evening’s grand finale will be an exciting after-party with a tasteful spin on 1950s Baltimore Street. It will featuring a Burlesque dance performance, a twist on a peep show photobooth, desserts from Charm City Cakes and karaoke provided by Absolute Entertainment.

Over 300 guests are expected to take part in the business/cocktail celebration, which will be co-chaired by Jean Wade Mayer (co-owner of Boutique Events and co-director of fundraising for NACE Baltimore) and Jennifer Bafford (sales manager for AFR Event Furnishings and co-director of fundraising for NACE Baltimore).

Organizers hope to raise $50,000 to benefit Moveable Feast, as well as fund scholarships, grants and educational programs for catering professionals through NACE Baltimore and the Foundation of NACE.

Individual tickets are $150 and sponsorships are also available. For more information or tickets, visit www.baltimoreuncorked.com.

Tuesday, February 12, 2013

B&O American Brasserie 2 menu options for Valentine's Day

Love is in the air and on B&O American Brasserie's menus this week for Valentine's Day!


From Thursday, February 14th through Saturday, February 16th, the restaurant will be offering a 3-Course ($36) and a 5-Course ($62) menu in addition to their a la carte menu. There will also be wine pairings available ($20 for 3-course menu and $32 for the 5-course menu). Each couple will be greeted with a glass of champagne to start the night off right.


Reservations are being taken at 443-692-6172.


3-course Menu ($36)
Butter-poached warshore oysters- sturgeon caviar, chervil

Braised and glazed beef short rib- parsley-horseradish pistou, potato terrine, mascarpone, glazed carrots
 Ice cream sundae -banana and chocolate ice cream, oatmeal crumble, pistachios, chocolate sauce

5-course Menu ($62)
Butter-poached oysters
sturgeon caviar, chervil

Roasted beets
candied walnuts, house made bacon sausage, sunny side up egg, mizuna, saba vinaigrette

Seared scallop
curried cauliflower and almond puree, rocket lettuce, grape fruit, smoked pink peppercorns

Braised and glazed beef short rib
parsley-horseradish pistou, potato terrine, mascarpone, glazed carrots

Ice cream sundae
banana and chocolate ice cream, oatmeal crumble, pistachios, chocolate sauce

Love is in the air at Rusty Scupper

Rusty Scupper will introduce a special menu featuring some of the restaurant’s most popular dishes as well as new menu items for Valentine’s Day.

Valentine’s Day diners will not only enjoy sweeping views of the Inner Harbor, but will have the opportunity to enjoy fresh seafood dishes from a menu designed to make the evening special.

Appetizers featured on the menu include Belgian style mussels complete with scallions, leeks tomatoes and fresh thyme in a white wine sauce; a chilled seafood duo with shrimp cocktail and blue point oysters served with a champagne mignonette, classic cocktail sauce and lemon; and crab stuffed portabella mushrooms with crab imperial topped with a balsamic glaze.

Entrée options for the evening feature T-bone lamb chops with a mint demi-glaze served with garlic redskin mashed potatoes and chef’s vegetable; chicken Chesapeake pan-roasted and stuffed with lump crab and served with wild rice blend, chef’s vegetables and Delmarva sauce; salmon imperial served with a wild rice blend, chef’s vegetable and topped with a lemon butter sauce; and a 14 oz. ribeye steak served with a port wine demi glaze, gorgonzola butter, mashed potatoes and chef’s vegetable.

Dessert options are cheesecake served with raspberry coulis and whipped cream, chocolate indulgence cake, raspberry sorbet, and Maryland’s official state dessert, Smith Island Cake.

Reservations for Valentine’s Day are recommended. For more information or to make a reservation, call (410) 727-3678 or visit www.rusty-scupper.com.

Friday, February 01, 2013

Wegmans Hunt Valley contemporary cooking classes

Back by popular demand, Wegmans Hunt Valley’s Contemporary Cooking Classes resumed on Wednesday, January 9. The store’s executive chef, Jason Hancock, will kicked off the monthly series, which this season will focus on basic techniques for creative cooking.

Classes are on the second Wednesday of the month, January through May, from 6:30 – 8:30 pm upstairs in the Market Café. The cost is $20, which includes demonstration and tastings of four recipes, plus a gift bag to take home. Reservations are required, and can be made by calling 410-773-3900. Wegmans Hunt Valley is located at 122 Shawan Road in Hunt Valley, Maryland.
Says Chef Hancock, “More people are spending time in the kitchen and they want to know how to make great meals easy. Customers have been asking us to teach them essential techniques, like braising, steaming and poaching. We’ve had a lot of fun putting the series together.”
© 2012 Nokia© 2013 Microsoft CorporationThe schedule…
The Basics: How to Steam-In Sensational Flavor
Wednesday, February 13, 6:30 – 8:30 p.m. in the Wegmans Hunt Valley Market Café
Steaming isn’t just for vegetables. It’s a superb technique – quick and healthful – for cooking all kinds of foods. Not only do steamed foods retain valuable nutrients, they acquire beautiful color and texture with no added fat. Join Wegmans chef Adam Bowman as he demonstrates the incredible flexibility and ease of this cooking method.

The Basics: Knife Skills for the Home Cook
Wednesday, March 13, 6:30 – 8:30 p.m. in the Wegmans Hunt Valley Market Café
Knife skills are the key to precision and creativity in the kitchen. While demonstrating recipes that show how various cuts affect the way food cooks and looks, Wegmans’ chef Ian Carroll will show how to hold knives correctly, proper knife care, professional tricks of the trade, and tips for making the most of the kitchen’s most essential tool.

The Basics: How to Pan-Sear like a Pro
Wednesday, April 10, 6:30 – 8:30 p.m. in the Wegmans Hunt Valley Market Café
Whether for chicken, beef, pork or seafood, there is no quicker or tastier way to add color, texture and flavor than the technique of pan-searing. Join Wegmans Frederick executive chef Edd Hite for the definitive lesson on how to use this essential, high-heat cooking method to best advantage

The Basics: How to Poach with Panache
Wednesday, May 8, 6:30 – 8:30 p.m. in the Wegmans Hunt Valley Market Café
Learning how to poach food properly offers home cooks a world of ways to infuse simple ingredients with exceptional flavor. It’s a foolproof, low-fat cooking method perfect for every day. Join Wegmans chef Patrick Deans as he demonstrates the incredible versatility of this time-honored technique.

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