Monday, May 27, 2013

The starting line-up for the 2013 Mason Dixon Master Chef Tournament

The starting line-up for the 2013 Mason Dixon Master Chef Tournament kicking off on June 17th at Mari Luna Bistro (1225 Cathedral Street, Baltimore, MD 21201) has been chosen, and looks to be a great field of chefs with several returning competitors as well as a number of newcomers.
 
Tickets for this live, interactive, local culinary event are on sale now at www.masondixonmasterchef.com, and are just $25 with 10% of the net proceeds going directly to Meals on Wheels of Central Maryland (www.mealsonwheelsmd.org).
 
Here is the 2013 line-up, complete details and bios of all the competing chefs are available on the Mason Dixon website:
Monday, June 17: The Point at Fells, Chef Jeff Keeney vs. C&R Pub, Chef Sean McClure
Tuesday, June 18: Barracudas, Chef Billy Hughes vs. Waterfront Kitchen, Chef Andrew Kopp
Monday, June 24: Admiral’s Cup, Chef Steve Hardison vs. Adam’s Eve, Chef Mark Littleton
Tuesday, June 25: Gourmet Again, Chef Melissa Fordham vs. Leelynns, Chef Joel Southworth
Monday, July 15: Regi’s American Bistro, Chef Mark Dunaway vs. Chef to be determined
Tuesday, July 16: Iron Bridge Wine Company, Chef Christopher Lewis vs. Chef to be determined
Monday, July 22: Bond Street Social, Chef Neill Howell vs. Chef to be determined
Tuesday, July 23: Chefs Expressions, Jake Hack, vs. Skycroft Conference Center, Christian Welch
Note, there are still a few spots available to be filled. All professional chefs in the Baltimore/Washington area who are interested are invited to apply online at: http://www.masondixonmasterchef.com/contact-us/compete-as-a-chef.php
 
The Mason Dixon Master Chef Tournament is a multi-week, single-elimination tournament consisting of 16 teams of chefs, each team is made up of an executive chef, a sous chef and one assistant. Two teams compete each night of the competition, and have 30 minutes for cold prep and one hour to plate up three courses (appetizer, entrée and dessert) to present to the panel of three expert judges. Each Chef will also produce 30 amuse bouche size portions of their entree to be passed out to 'Judge Experience' ticket holders. These 'Guest Judges' will be able to taste the chefs' three entree courses and score each team on presentation, creativity, and taste. The scores from the expert judges and ‘Guest Judges’ will determine the evening’s winner. At the end of this tournament only one of the 16 competing chef teams will emerge as 2013 Mason Dixon Master Chef!
 
Tickets*: $25 for general admission (includes tax)
$45 for judging experience (includes tax)
Available for purchase at: www.masondixonmasterchef.com

10% of net proceeds of each ticket sold go directly to Meals on Wheels of Central Maryland.
 
Location: All events are held at the Mari Luna Bistro, 1225 Cathedral Street, Baltimore, MD 21201.
 
Competition Dates (6:00pm – 9:00pm, doors open at 5:30 for Happy Hour):
June 17, 18, 24, 25
July 15, 16, 22, 23, 29, 30
August 5, 6, 19, 20, 27
 

Thursday, May 23, 2013

Local chef competition kicks things off at Mari Luna Bistro

The Mason Dixon Master Chef Tournament kicked off its third year with a Breakfast Meet & Greet and Food Show yesterday. In attendance were over 20 chefs vying for the opportunity to compete in this summer’s tournament begin held at the Mari Luna Bistro in the heart of Baltimore’s cultural district. The tournament’s Platinum, Gold and Silver sponsors were also in attendance to give the chef’s a sneak peek at some of the food products, equipment and even chef wear that they will be using in the competition.
 
Chefs mingled, ate breakfast and met with Mason Dixon organizers to be interviewed for their chance to be a part of this unique multi-week single-elimination tournament.
 
Meals on Wheels of Central Maryland, the tournament’s charity partner for the past two years, was also on hand to educate people on the important work they do, and thank the chefs, restaurant owners, and sponsors for donating their time, talents and products to this worthwhile event.
 
Originally started as a way to boost the sagging Baltimore economy, the Mason Dixon Master Chef Tournament has quickly become a showcase for area chefs to flex their culinary muscles, and wow audiences with their most creative dishes. It has also allowed a number of sponsors the opportunity to showcase their products, all while helping a local food charity.
 
The final 16 chef teams will be announced in the next week at www.MasonDixonMasterChef.com, and on Twitter @MDMasterChef, and Facebook at Mason Dixon Master Chef.
 
 
Tickets*: $25 for general admission (includes tax)
$45 for judging experience (includes tax)
Available for purchase at: www.masondixonmasterchef.com
 
10% of net proceeds of each ticket sold go directly to Meals on Wheels of Central Maryland.
 
Event Details
The 8-week event kicks-off June 17th and continues through the summer, with two competitions most weeks, until August 27th. All events are held at the Mari Luna Bistro, 1225 Cathedral Street, Baltimore, MD 21201.
 
Competition Dates (6:00pm – 9:00pm, doors open at 5:30 for Happy Hour):
June 17, 18, 24, 25
July 15, 16, 22, 23, 29, 30
August 5, 6, 19, 20, 27
 
Event Timeline:
5:30 p.m. – Happy Hour with Complementary Appetizers and Wine Tasting, plus Drink Specials
6:30 p.m. – Cold Prep Begins for the Competition
7:00 p.m. – Chef Competition
8:00pm – Judging Begins
 
*Tickets must be purchased in advance for the above pricing. $30/ $50 at the door.
 

Tuesday, May 21, 2013

Power Plant Live! announces lineup for Friday Night Live! FREE Concert Series

Power Plant Live! announces the music lineup for Friday Night Live! – Baltimore’s biggest, free summer concert series – running every Friday from May 31, 2013-September 27, 2013. Friday Night Live! features an eclectic mixture of today’s best local, regional and national acts, including featured performances by The Dirty Heads, The Dan Band (known from films such as Old School and The Hangover), Buckcherry, Matt and Kim and regional favorite, Go Go Gadjet. The concerts kick off every Friday at 8:00 PM EDT and attendees can enjoy $2 Miller Lites from 4:00-7:00 PM EDT.
 
The Friday Night Live! music lineup is as follows:
 
May 31: Lost in Paris
June 7: The Dirty Heads
June 14: The Dan Band
June 21: Go Go Gadjet
June 28: The Amish Outlaws
July 5: The Reagan Years
July 12: Yacht Rock Revue
July 19: Go Go Gadjet
July 26: Buckcherry
August 2: Pasadena and Friends
August 9: Matt and Kim
August 16: Burnt Sienna
 
More artists to be announced!
 
Attendees must be 21 and older. For more information, and to view new shows added to the concert series, visit www.powerplantlive.com or www.facebook.com/POWERPLANTLIVE1

Pwww.powerplantlive.com.
ower Plant Live! is Baltimore's premier dining and entertainment destination located on Market Street 1 block from the world famous Inner Harbor and just a short walk from downtown hotels. Power Plant Live! is your one stop destination for dining and entertainment! Bar, club and entertainment venues include Angels Rock Bar, Baltimore Comedy Factory, Howl at the Moon, Leinenkugel’s Beer Garden, Luckie’s Tavern, Mex Tequila Bar, Mosaic Lounge, PBR Baltimore and Rams Head Live!. Restaurant Row features great dining options including TATU, Ruth’s Chris Steak House and Joe Squared. To learn more about events and happenings at Power Plant Live! visit our web site at

Monday, May 20, 2013

Healthy Cooking Demo with "Chef Egg"

To celebrate National Physical Fitness & Sports Month, the MAC is hosting chef and culinary instructor Erik Berlin, known to many as “Chef Egg”, for a healthy cooking demonstration. Attendees will have the opportunity to learn healthy cooking tips and recipes as well as enjoy samples of a Healthy Green Smoothie, Minestrone Soup, Brazilian Chicken with Chimichurri and a Vegan Chocolate Mousse with Berries. Attendees will be entered into a raffle for two tickets to Chef Egg’s live cooking show at the Blue Moon Café.

WHEN:
Thursday, May 30
6:30 - 8:00 p.m.

WHERE:
MAC Timonium
110 West Timonium Road
Timonium, MD 21093

FEE:
$30 per person

Space is limited and reservations are required. To sign up, contact Betsy Bracken at bbracken@macwellness.com

Friday, May 17, 2013

Mission BBQ will host Lunch with the Heroes

Join Mission BBQ in saying “thanks” to our American Heroes. On National Armed Forces Day, Saturday, May 18, Mission BBQ will host Lunch with the Heroes from 11:30 a.m. – 1:30 p.m. at its Perry Hall location, serving free pork, turkey, and brisket sandwiches to all retired and active military members. The restaurant will also present a check to the Wounded Warrior Project, whose mission is to honor and empower wounded warriors.

“We are honored to give back to those who serve our country,” said Mission BBQ co-owners Steve Newton and Bill Kraus. “These men and women fight for our freedom every single day, and Armed Forces Day is the perfect opportunity for us to honor and celebrate them.”

Last year, Lunch with the Heroes raised over $10,000 for the Wounded Warrior Project (www.woundedwarriorproject.org). This year, Mission BBQ hopes to double that amount from the proceeds they raised selling the specialty Wounded Warrior cups. Additionally, an active member of the Navy will perform a live rendition of the National Anthem at Noon.

Festival at Perry Hall
4132 E. Joppa Road
Nottingham, MD 21236 

Tuesday, May 14, 2013

Fresh Thoughts Sustainable Seafood dinner with Fleet Street Kitchen's Chef Chris Becker

National Aquarium, Baltimore, will welcome chefs from some of the area’s best restaurants for the 2013 Fresh Thoughts Sustainable Seafood Dining Series. This is the fifth year the Aquarium has hosted the series celebrating one of the National Restaurant Association’s Top 10 Trends for 2013, sustainable seafood.
 
Each dinner features a cocktail reception of regional wines and cooking demonstration led by the guest chef, followed by a fine dining experience that includes a four-course menu created solely for the event, all while overlooking the Baltimore Harbor. The event concludes with a stroll through the Aquarium.

“National Restaurant Association’s Top 10 Menu Trends for 2013 highlights how important sustainable seafood is these days,” said Steven Schindler, Vice President and Chief Marketing Officer for National Aquarium. “This is a trend we’ve been celebrating and promoting for years. The Fresh Thoughts dining series is a great way for people to learn about the importance of sustainability while enjoying an incredibly prepared meal. Just because it is good for you, doesn’t mean it can’t taste good!”


Chef Chris Becker of Fleet Street Kitchen returns to the Fresh Thoughts series after a great showing in 2012. Locally owned and operated, Fleet Street Kitchen features contemporary American cuisine and has received praises from critics at The Baltimore Sun and Baltimore magazine. The menu is an ever-changing collection of seasonally inspired selections with a strong emphasis on locally sourced, ethically raised, sustainable ingredients. Chef Becker will host a dinner on May 21, 2013.

Previous guests chefs have included some of the area’s most celebrated chefs, James Beard Award nominee Bryan Voltaggio (VOLT), Jason Ambrose (Salt), Top Chef Timothy Dean, Thomas Dunklin (B&O American Brasserie), Chad Wells (Alewife), Top Chef Jessie Sandlin (Vino Rosino), Top Chef Jill Snyder, John Shields (Gertrude’s), Antonio Baines (Tapas Teatro), Chris Becker (Fleet Street Kitchen), Top Chef Tamesha Warren (The Oval Room), Galen Sampson (The Dogwood) and Mark Miranda (Rusty Scupper).

Tickets for each dinner are priced at $79 for National Aquarium members and $99 for non-members, or all three dinners can be purchased as a package with a discount of $10 per dinner. Tickets can be purchased at www.aqua.org or by calling 410-576-3869.  Fresh Thoughts Sustainable Seafood Dining Series dinners take place at 6:30 p.m. at National Aquarium, Baltimore located at 501 E. Pratt Street, Baltimore, MD 21202. The dates of the dinners are February 5, March 19 and May 21, 2013. 

National Aquarium is proud to partner with Classic Catering for the Fresh Thoughts Sustainable Seafood Dining Series.
 
Chef Chris Becker of Fleet Street Kitchen a Baltimore native and veteran of several of the city's most highly regarded restaurants, Chef Chris maintains deep relationships with local farmers, foragers, and fishermen. His contemporary American cuisine at Fleet Street Kitchen is defined in conjunction with the seasonal produce of Cunningham Farms, the restaurant owner's farm in Cockeysville.

A graduate of the Baltimore Culinary Institute, Chef Chris spent time in the kitchens at The Brass Elephant, Linwoods, and The Wine Market in Locust Point. He was noted as one of the top "Chefs to Watch" by Baltimore Magazine and identified as one of "Ten Professionals Under 30 to Watch" by the b newspaper.

At Fleet Street Kitchen, Chef Chris combines both traditional and modern techniques, creating elegant dishes that reflect his intense devotion to his craft.
 
His menu:
First Course
Fluke Crudo
Citrus purees, earl gray tapioca, mint, fennel, olive oil, jalapeno, pickled ramp
Pinot Blanc 2011

Second Course
English Pea Soup
Ricotta "gnudi", mint, english pea "tapenade", parmesan
Pinot Gris 2011

Third Course
Olive Oil Poached Halibut
Morel mushrooms, ramps, fava beat toretllini, chicken jus, lemon thyme
Estate Cuvee, Pinot Noir 2010

Fourth Course
Seared Scallop Confit of Suckling Pig
Soubis, orange, spring onion, fennel seed, pork jus
Kiana Vineyard Pinot Noir 2010, Aliette Vineyard Pinot Noir 2010

Dessert Course
Strawberry Buckle Cake
Sweet cream, basil, vanilla
Schramsberg Vineyards, Cremant - Demi-Sec 2007



Monday, May 13, 2013

Rusty Scupper celebrates soft-shell crab season with new menu items

With summer right around the corner, diners in Baltimore are anxious to crack open their first blue crab of the season. However, one restaurant is remembering what comes before a hard-shell crab – a soft-shell crab. Rusty Scupper Restaurant and Bar is celebrating with a series of soft-shell crab specials.

In addition to its regular menu, which features contemporary American seafood dishes inspired by the Chesapeake Bay, the following items will be available to Rusty Scupper diners:

  • Soft-Shell Appetizer:  beer battered soft-shell crab with Delmarva sauce ($17.00
  • Soft-Shell Sandwich:  beer battered soft-shell crab served with lettuce, tomato, French fries and tartar sauce ($18.00)
  • Soft-Shell Bruschetta:  two soft-shell crabs, pan-fried and served on crostinis with a fresh tomato mixture drizzled with balsamic reduction ($35.00)
The soft-shell crab menu items will be available for lunch and dinner through May.  The Rusty Scupper serves lunch Monday through Saturday and dinner seven days a week.   

The restaurant serves lunch Monday through Saturday starting at 11:30 AM, dinner seven days a week and a Live-Jazz brunch on Sundays from 10:45 AM to 2:00 PM.  Happy Hour specials at the bar are offered Monday through Friday from 4:00 to 7:00 PM.  A complimentary shuttle service is available to guests within the city limits Monday through Saturday from 5:00 PM to close.    

   

Wednesday, May 08, 2013

Everyone is a winner at The Greene Turtle


The Greene Turtle has just launched its new menu in April, and they are celebrating with an enormous prize giveaway campaign giving you thousands of reasons to Feed Your Passion.
 
It started Monday, May 6th and goes through Sunday, May 26th, The Greene Turtle will be handing guests a sealed mystery envelope with each check. Enclosed is a prize that can be redeemed on their next visit. Guests should bring the sealed mystery envelope back on or before Saturday, June 15th. The server will then open the envelope and reveal the prize. Every envelope is a winner!
 
Guests are guaranteed to win one of the following prizes upon returning the sealed envelope: 
 
  • A 5 night Caribbean Cruise with roundtrip airfare.  (1)
  • 4 baseball tickets of their choice to an Orioles or Nationals Game.  (1)
  • 2 tickets to a Verizon Center suite for either a Bruno Mars, The Eagles or Justin Bieber concert. (1)
  • Free Greene Turtle T-shirt. (approximately 1 in every 18 envelopes)
  • Free Appetizers, Burgers or Sandwiches for a year.  (approximately 1 in every 3.6 envelopes)
  • Free menu item (approximately 1 in every 2.5 envelopes)
  • Free Soft Drinks for the table for up to eight people, plus bottomless refills. (1 in every 3.6 envelopes)
 
Local locations:
  • Towson - 408 York Road, Towson MD 21204
  • BWI Airport - 1000 Friendship St., Terminal D P.O. Box 2359, Glen Burnie MD 21060 
  •  Fells Point - 718-722 South Broadway, Baltimore MD 21231
  • McHenry Row -  1606 Whetstone Way, Baltimore MD 21230
  • Hunt Valley - 118 Shawan Road Suite HH, Hunt Valley MD 21030
  • White Marsh - 8200 Perry Hall Boulevard, Nottingham, MD 21236
  • Owings Mills - 2 Restaurant Park Drive, Owings Mills, MD 21117
  • Arundel Mills - 7556 Teague Rd. Suite 100 Hanover, MD 21076 
  • Columbia - 8872 McGaw Road Suite C Columbia, MD 21045  
  •  Annapolis - 177 Jennifer Road Annapolis, MD 21401
  • Aberdeen - 1113 Beards Hill Road Aberdeen, MD 21001  
 
Credit:  Green Turtle
 
 

Tuesday, May 07, 2013

McCormick & Schmick's Ranks No. 1 on USA Today’s list of Best Happy Hour Deals nationwide

McCormick & Schmick’s, offering guests the freshest seafood with extraordinary service, has received a new accolade! The restaurant was recently named No. 1 on USA Today’s list of Best Happy Hour Deals nationwide. Morton’s The Steakhouse was also recognized and ranked No. 7 on the publication’s list. 
 
“We are pleased to receive this recognition and are proud of the happy hour offerings we have established,” stated Tilman Fertitta, Sole Owner, Chairman and CEO of Landry’s, Inc. “We always aim to provide a superior experience for our guests at every Landry’s, Inc. concept.”

McCormick & Schmick’s is renowned for their unparalleled Happy Hour deals. Loyal Happy Hour guests love the restaurant’s unique menu offerings, which include Black Mussels, Blue Cheese Chips, Baja Fish Tacos and many more tasty items. The wallet-friendly Happy Hour menu includes a wide range of options, with the hours and menu items varying by location. All menus and hours are posted at www.mccormickandschmicks.com.

Morton's The Steakhouse also offers budget-conscious customers specially priced Happy Hour items. Their delicious Bar Bites include Iceberg Wedge Bites, Chicken Goujonettes, Parmesan Truffle Matchstick Fries, Mini Crab Cake BLTs, Tuna Tacos, Mini Prime Cheeseburgers, Petite Filet Mignon Sandwiches and more. The restaurant’s Happy Hour times and menu items vary by location.  All menus and hours are posted at www.mortons.com.

Monday, May 06, 2013

Egg White Delight McMuffin at McDonald’s

Baltimore can now enjoy the wholesome new Egg White Delight McMuffin at McDonald’s.  Egg White Delight McMuffin is prepared with freshly grilled 100% egg whites, extra lean Canadian bacon and white cheddar* served on a new muffin. Freshly grilled egg whites and white cheddar are also be available on any existing egg and cheese breakfast sandwiches and platters, providing customers a new way to enjoy their breakfast favorites.   

The introduction of Egg White Delight McMuffin supports McDonald’s “Commitments to Offer Improved Nutrition Choices,” announced in 2011. The new muffin delivers 8 grams of whole grain and the Canadian bacon delivers quality protein, helping customers incorporate foods from some of the USDA’s MyPlate recommended food groups. At 250 calories, the Egg White Delight McMuffin is McDonald’s newest wholesome breakfast choice under 300 calories in addition to Egg McMuffin, Fruit & Maple Oatmeal and Fruit N’ Yogurt Parfait.

Since introducing the Egg McMuffin more than 40 years ago, customers have come to know and love McDonald’s breakfast sandwiches for their great taste,” said Chris Mann, McDonald's Franchisee Owner /Operator and President of the McDonald's Operators' Association of Greater Baltimore. “It was important to us to deliver that same great taste with the new Egg White Delight McMuffin and to provide McDonald’s customers a delicious new way to enjoy their favorite breakfast sandwiches.”

McDonald’s breakfast sandwiches available with egg whites includes, Egg McMuffin, Sausage McMuffin with Egg, Bacon, Egg & Cheese Biscuit, Sausage Biscuit with Egg, Bacon, Egg & Cheese McGriddles, Sausage, Egg & Cheese McGriddles and Bacon, Egg & Cheese Bagel.  Freshly grilled egg whites are also available for substitution on McDonald’s breakfast platters.

Friday, May 03, 2013

Soft-Shell Crab Celebration begins May 24 Downtown

With the Chesapeake in our backyard and the locovore movement securing its place on Baltimore menus, Downtown chefs are embracing Downtown Partnership of Baltimore’s fourth- annual Soft-Shell Crab Celebration. Thirteen Baltimore restaurants will add soft-shell specials to their menus, May 24 - June 2.
“Soft-shell crabs are a favorite of mine, and I look forward to the Soft Shell Crab Celebration as it has become as ubiquitous to the beginning of summer as Memorial Day here in Baltimore,” said DPOB President Kirby Fowler. “The celebration features top restaurants preparing a regional delicacy using local ingredients. It’s a foodie’s dream.”
The shedding cycle of the Chesapeake Bay blue crab runs late May through September. Downtown Partnership began Soft-Shell Crab Celebration in 2010 and it has grown in popularity each year since.

Participating restaurants currently include:

  • Alexander's Tavern
  • The Black Olive
  • Diamond Tavern
  • Grille 700
  • J. Paul's
  • Kona Grill
  • Miss Shirley’s
  • PABU
  • The Oceanaire
  • Phillips Seafood
  • Regi's American Bistro
  • Rocco's Capriccio
  • Roy’s Hawaiian Fusion
  • Ryleigh's Oyster
  • TEN TEN
  • Townhouse Kitchen & Bar
  • Vino Rosina.

For a list of restaurant menus, visit www.dinedowntownbaltimore.com. Reservations can be made by calling participating restaurants or at opentable.com.

Thursday, May 02, 2013

B&O American Brasserie names Bradley Willits as Executive Chef

B&O American Brasserie, a Kimpton restaurant, has named Bradley Willits the new executive chef. Chef Willits, who previously served as chef de cuisine for the award-winning restaurant, has worked alongside some of the nation’s most celebrated chefs from Seattle to Charleston and now leads the kitchen at this beloved local Baltimore spot.
Keeping with the restaurant’s celebrated concept, Chef Willits’ menus offer guests a seasonal and approachable American brasserie menu that highlights the robust flavors and rustic foods of regional America along with his personal passion for fresh-caught fish and seafood and the use of local ingredients.
“I’ve always had a connection to the ocean and water, from my childhood in Florida to my time staging at various restaurants in Seattle and Charleston, and here in Baltimore. My dishes are simple, clean, refined and designed to let the seafood stand out,” said Chef Willits.  “Being in Maryland provides me with access to great seafood and the dishes I’ve created for the restaurant this spring will showcase that.”
Starters from Chef Willits’ dinner menu include local War Shore Oysters on the half shell with a Meyer lemon mignonette ($2.50 ea); Jumbo Lump Crab with smoked avocado, sweet peppers, heart of palm, radish and a crab-mustard vinaigrette ($14); Burrata Mozzarella served with roasted hazelnuts, spring onions, fennel and a balsamic romesco ($9); and Smoked Shrimp Agnolotti made in-house and served with sea urchin butter, carrot-cardamom puree and sea beans ($12).
B&O American Brasserie’s nationally-recognized flatbreads and skillets from the brick oven remain on the menu with Chef Willits’ own take including the Chef’s Flatbread topped with grilled pineapple, country ham, BBQ gulf shrimp, jalapeno and gouda ($13); Roasted Garlic Sausage served with beer mustard and braised cabbage ($8); and Brussels Sprouts served with pink lady apples, mustard crème and bacon lardons ($10).
Dinner entrée selections include Crispy Skin Maryland Rockfish served atop ratatouille and fregola with a chili-crab broth and sorrel ($27); Amish Brick Chicken served with jasmine rice, morel mushrooms, peas and smoked tomatoes with a cider jus ($22); an 8 oz. jumbo lump Maryland Crab Cake served with orange-fennel puree, wheat berries, corn succotash and pickled mayo ($29); and Steak Frites in several cut options, including a 12 oz. Bison Ribeye, served with truffle-Manchego cheese fries, Old Bay fries or onion gravy fries and the option of béarnaise, au poivre or Worcestershire sauce ($24-30). Chef Willits continues the B&O tradition of offering daily dinner specials.
In addition to the new dinner menu, Chef Willits has also introduced new breakfast, lunch, brunch and dessert menus.
The lunch menu features an array of salads, flatbreads and sandwiches including Spring Salad with asparagus, peas, sugar snaps, carrots, a farm egg and buttermilk dressing ($11); Soft Shell Crab BLT with country ham, yellow tomato, arugula and Old Bay Mayo ($18); B&O Pit Beef served with Worcestershire and tiger sauces and topped with fried onions ($11); and Duck Confit Reuben with braised cabbage and bacon, gruyere cheese and thousand island on rye bread ($13). In addition, the ever-popular B&O Power Lunch now includes a choice of a flatbread or burger in addition to the choice of soup or seasonal greens and the daily cookies ($14).
At just 31-years old, Chef Willits has more than 20 years of kitchen education – learning from some of the nation’s most celebrated chefs and calling their kitchens his classroom. He was born in Sarasota, Florida, and moved across the state to Vero Beach at three years old. From a young age, he learned how to make authentic Italian dishes from his grandfather and then pitched in whenever and wherever he could at his father’s American café. Every school break, when he wasn’t skateboarding or practicing with his band, Willits was in the kitchen. Over the years, he worked his way through every station learning the ins and outs of the kitchen. At the young age of 20, he worked alongside Chef Ben Tench at Tangos, a premier French American Restaurant in Florida, before helping open Maison Martinique as sous chef under Chef Yannick Martin. He then traveled across the country, staging in Seattle at Crush with James Beard Award winner Chef Jason Wilson and at the highly-acclaimed Canlis, and then with James Beard Award winner Chef Mike Lata at FIG in Charleston, SC. Chef Willits has worked with Star Chef Jeremiah Bacon at The Macintosh and James Beard Award winner Chef Sean Brock at McCrady’s.
“I’ve had the opportunity to work alongside Chef E. Michael Reidt, who opened B&O American Brasserie, and who shares my love of seafood,“ said Chef Willits.  “I feel truly blessed to have had the opportunity to work with him, Chef Thomas Dunklin and so many other talented and respected chefs.  I’m eager to take what I’ve learned from them and to apply those lessons to my own creations.”
B&O American Brasserie is located at 2 North Charles Street, adjacent to the Hotel Monaco Baltimore on the corners of Baltimore and Charles Streets in downtown Baltimore City. The restaurant is open seven days a week serving breakfast Monday through Friday from 7:00 to 10:30 a.m., brunch Saturday and Sunday from 8:00 a.m. to 2:30 p.m., lunch all week from 11:30 a.m. to 2:30 p.m., and dinner Sunday through Thursday from 5:00 to 10:00 p.m. and on Friday and Saturday until 11:00 p.m.  Bar service is available all week from 11:30 a.m. to midnight with happy hour Monday through Friday from 4:00 to 7:00 p.m. 

Wednesday, May 01, 2013

BOGO at Chipotle to thank teachers

Teachers get shown a little love when they visit any U.S. location of Chipotle Mexican Grill on Tuesday, May 7.

The Teacher Appreciation event just requires that you bring your valid school faculty ID and get treated to a free salad, burrito, bowl or order of tacos with any entree purchase.

The offer is good only on that day and only from 4 p.m. until closing. There is a limit of one per customer and is valid for in-store purchase only.

McDonald’s celebrates Teacher Appreciation Week with FREE McCafé

McDonald’s would like to say “Thank You” to local educators and school administration for the important work they do in the community and invite them to enjoy FREE McCafé beverages.  Teacher Appreciation Week 2013 is from Monday, May 6th to Friday, May 10th and is available all day.

Special offer is valid inside McDonald’s restaurants or at the Drive-Thru window 
  • One free small McCafé per person during each visit to McDonald’s. No purchase necessary.
  • McCafé beverages include: Real Fruit Smoothies, Premium Roast Coffee, Lattes, Shakes, Frappes, Iced Coffee, and more!
Requirements for teachers to receive FREE McCafé beverages: 
  • When placing your order, say that you are a local educator!
  • Customers must show a school identification card or other documentation to show that he or she is a local school educator or staff member
This offer is valid in-restaurant or drive-thru at all McDonald’s restaurants located in Anne Arundel, Baltimore, Baltimore City, Carroll, Cecil, Harford and Howard Counties. (133 locations included)

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