Friday, August 30, 2013

Half-off all new wines at Macaroni Grill for Annual Crush

Building on its commitment to offering memorable meals inspired by the trattorias of Italy, Romano’s Macaroni Grill features 13 new wines at half price during its Annual Crush promotion from Aug. 26 through Sept. 29.

Named after grape growers’ affectionate term for the fall harvest season, Romano’s Annual Crush includes outstanding Italian and American wines including a Barbi Brunello di Montalcino from Tuscany and Pertinace Barolo Nebbiolo from Piedmont, Italy. With special pricing on wines by the glass or by the bottle, guests can try new, highly rated wines for an enhanced dining experience.

“Our restaurants grew from the desire to bring the cuisine and culture of Italy to American casual dining,” said Vice President of Marketing Kristen Temple. “Romano’s Annual Crush promotion encourages our guests to try new wines, knowing each wine was handpicked by an expert to pair perfectly with the new menu.”

Earlier this month, Macaroni Grill unveiled its updated wine list exclusively composed of wines from the best-producing regions of Italy and America. New Senior Manager of Beverage Innovation Megan Wiig brought in hundreds of wines and conducted blind tastings internally to gauge opinions. Once the wines were narrowed down and chosen for the new menu, she conducted full-day sessions with area and regional directors so the staff could provide guests with new information about the varietals, regions and specific wines.  

“Understanding wine can be challenging, and my goal with the new wine list is to educate our guests but with a relaxed, fun approach,” said Wiig. “We are offering a wide range of varietals and prices so all our guests can try some of the best wines from Italy and America as part of a memorable night out at Macaroni Grill.”

Also beginning on Aug. 26, Wiig will offer wine pairing suggestions for Macaroni Grill’s new Braisers and, for a limited time, Butternut Asiago Tortellaci – the first in a series of seasonal, fresh pastas to be featured throughout the year.

In addition to the new wine list, Macaroni Grill will continue its signature house wine program, served “on your honor.”

Thursday, August 29, 2013

Bond Street Social wins local chef competition

The Mason Dixon Master Chef Tournament, a live, local, interactive culinary competition concluded last night after 15 events and eight weeks of competition.
Sixteen chef teams have been competing in this single-elimination tournament since mid-June to determine who would take the title of 2013 Mason Dixon Master Chef Champions. Last night in front of a sell-out crowd at the Mari Luna Bistro in Mt. Vernon it was decided – Bond Street Social took the title!
Bond Street Social and Iron Bridge Wine Company competed in last night’s Final Championship match “Battle New York”, which featured products from several sponsors including Kobe beef products from AMBriggs, Buttermilk Blue Afinee and Vermont Butter from Emmi Roth USA, prepared Horseradish from Tulkoff Foods, and Pecans from Azar Nuts. Teams were required to use all featured products in their dish creations.
Both teams had previously won three matches to earn the right to compete in the final, and each prepared dishes that the expert judges (Chef/Owner Marc Dixon of Bistro Blanc, Chef/Owner Ted Stelzenmuller of Jack’s Bistro, and Mitchell Platt of Woodholme Country Club) described as the best they had seen in the summer-long competition.
The Iron Bridge Wine Company team (Chef Christopher Lewis, Sous Chef Lee Marziale, Jr., and Chef’s Assistant Tyler Skinner) wowed with an appetizer of WAGU TARTAR (red onion, horseradish, hollandaise, everything bagel chips), entrée of ROASTED WAGU STEAK (roasted parsnip puree, buttermilk onion ring, local apple, baby vegetable, red wine demi, roasted marrow blue cheese foam), and dessert of PEANUT BUTTER CHEESECAKE TRUFFLES (toasted pecans, cherry reduction jam, peanut butter powder).
Bond Street Social (Chef Neill Howell, Sous Chef Valerie West and Chef’s Assistant Adrienne Burratta) prepared an appetizer of WAGYU and FOIE GRAS DUMPLING (star anise, lemongrass and sesame broth), entrée of BLACK PEPPER RUBBED WAGYU HANGAR STEAK (caramelized cipollini onion, blue cheese and bacon butter, duck fried pomme nuef potato), and dessert of OLD SCHOOL STICK AND TOFFEE PUDDING (pecan brittle, brandy cream, toffee sauce).
The winning Bond Street Social team received $1000 cash from the organizers, $1800 in culinary prizes from sponsors, a Wisconsin cheese making trip with sponsor Emmi Roth USA which includes an overnight trip with behind the scenes education and tours of cheese making facilities as well as a beer brewery tour (valued at approximately $2000), the official Chef a la Mode Championship jacket, a plaque for the winning restaurant, and of course bragging rights as the 2013 Mason Dixon Master Chef Champions! The First runner up also receives culinary prizes from sponsors valued at close to $1000.
However, the biggest winner of the night was charity partner Meals on Wheels of Central Maryland, who received a check for $2,500 from the organizers at last night’s event.
The organizers would like to thank all of their sponsors, the chefs and restaurant participants, the expert judges, and everyone who came out to support the event over the summer. People interested in finding out about next year’s tournament or chefs interested in applying to compete should visit the web site at to sign up for updates or fill out the online chef application.
Bond Street Social on Urbanspoon

Tuesday, August 27, 2013

Rusty Scupper honors “Celebration of Acceleration” with Grand Prix Specials

As part of the Baltimore Grand Prix festivities, Rusty Scupper Restaurant and Bar will offer specials for diners in Baltimore including a Grand Prix Fixe Dinner menu and beer specials throughout the weekend.

The three-course Grand Prix Fixe Dinner menu will feature the choice of Maryland crab soup, cream of crab soup, soup du jour or a house salad as the first course; entrée options include Maryland crab cakes, North Atlantic salmon topped with sautéed jumbo crab, tilapia francaise or Kent Island stuffed shrimp; New York cheesecake or key lime torte will be available for dessert. The three-course menu is $39.95 per person and will be available Friday, August 30 through Sunday, September 1.  Also, Yuengling drafts and bottles of Budweiser, Miller Lite, Coors Lite and Natty Boh will be available for $4.00 each.

The Baltimore Grand Prix is a three-day race event presented by Street & Racing Technology (SRT). The 2-mile race circuit navigates through the streets of downtown Baltimore with the start-finish line located on Pratt Street, directly in front of Baltimore’s historic Inner Harbor. The event also features a performance from the multi-platinum band LIVE, family-fun activities hosted by Radio Disney and a variety of local food and drink options located along the race footprint.

The Rusty Scupper will be open throughout the weekend of the Grand Prix and has ample parking for guests.  The beer specials will be available in the bar area that features large flat-screen TV’s, perfect for viewing the race.

To make reservations, diners should call (410) 727-3678 or visit for more information.

About the Rusty Scupper
The Rusty Scupper is located on Baltimore’s Inner Harbor at the Inner Harbor Marina (402 Key Highway).  The Rusty Scupper celebrated its 30th anniversary in 2012 and features contemporary American seafood dishes and seasonal cuisine by Chef Mark Miranda.  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. 

Monday, August 26, 2013

Get an “A” in partying by attending RA Sushi Bar Restaurant’s Back to School Bash

Before life becomes consumed with late night cramming sessions or running the kids around to after school activities, get a gold star for attendance at RA Sushi’s Back to School Party on Thursday, August 29 beginning at 7 p.m. Whether you need one last hurrah before hitting the books or you’re celebrating because the kids are finally out of the house, then it’s time to ring in the school year RA Sushi style! RA Sushi will host a Back to School Party featuring themed food and drink specials, a guest DJ and a chance to win a gift card to help with all of your “back-to-school” shopping!

Back-to-school season definitely has its benefits and RA Sushi’s Back to School Party is one of them! Fill up on some serious brain food with a wide variety of food specials. Try Professor Pineapple’s Wontons ($4), School House Shrimp ($7) or Teacher’s Chicken or Fish Tacos ($6). RA Sushi even has a roll with your name on it! Try the Dean’s Roll ($6) with spicy tuna and cucumber rolled and topped with crunchy tempura bits or the Honor Roll ($6) featuring spicy shrimp and cucumber rolled and topped with shrimp. RA Sushi’s “chemists” will be mixing up some potent $5 concoctions, including All-Nighter Sangria, Brain Freeze Cocktails and the Bookworm Bite, or order a School Girl Hot Sake ($1), Sapporo/Sapporo Light ($4) or Kirin/Kirin Light ($6).

A guest DJ will spin mind-numbing beats all night long. Plus, enter RA Sushi’s free drawing for a chance to win one of five $50 gift cards.

About RA Sushi
A “RA”ckin’ vibe, popular music, and distinctive Japanese fusion cuisine sets RA Sushi Bar Restaurant apart from a typical sushi joint.  Consistently awarded for its fresh sushi, creative cocktails, killer happy hour, and musically inspired nightlife, at RA good food and good times go hand-in-hand.
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.

Friday, August 23, 2013

Bond Street Social and Iron Bridge Wine Co. to Compete for Chef Title

Credit:  MDMCT
The Mason Dixon Master Chef Tournament, a live, local, interactive culinary competition is down to two finalists in its summer-long single-elimination tournament.
The competition started with 16 top area chefs in June, and after seven weeks of head-to-head competition two have emerged as the top in the field. These two teams, Iron Bridge Wine Company (Columbia), and Bond Street Social (Baltimore), will compete in the final Championship match this coming Tuesday, August 27th.
The winning team will emerge with $1000 cash, $1000 in culinary prizes, the official Chef a la Mode Championship jacket, a plaque for the winning restaurant, and of course bragging rights as the 2013 Mason Dixon Master Chef Champions!
10% of each ticket sold goes directly to Meals on Wheels of Central Maryland, the competition’s charity partner.
Tickets*: $35 for general admission (includes tax)
$55 for judging experience (includes tax)
Available for purchase at:

The $35 General Admission ticket price includes admission to that night’s competition, wine/spirit tasting, passed hors d’oeuvres during happy hour (5:30 – 7:00pm), dessert and coffee bar, all taxes and a 10% donation to charity. Tickets are on sale now, and are expected to sell out quickly!
Final Championship Match: “Battle New York”
Tuesday, August 27Chef Christopher Lewis of Iron Bridge Wine Company versus Chef Neill Howell of Bond Street Social
Featured products for the semi-finals will include:
·         Kobe Beef and Cab Sirloin from AMBriggs
·         Buttermilk Blue Afinee and Vermont Butter from Emmi Roth USA
·         Prepared Horseradish from Tulkoff
·         Pecans from Azar Nuts
Event Timeline:
5:30 -7:00p.m. – Happy Hour (free appetizers and wine/spirit tasting) 
6:30 p.m. – Cold Prep Begins 
7:00 p.m. – Chef Competition
8:00pm – Judging Begins (complementary dessert and coffee bar for all guests)
Mari Luna Bistro
1225 Cathedral Street, Baltimore, MD 21201
*Tickets must be purchased in advance for the above pricing. $45/ $65 at the door (if available).

Roy's "My Prix Fixe Mondays" is back

Credit: Roy's
Roy’s Hawaiian Fusion Cuisine’s “My Prix Fixe Mondays” has returned. Guests can choose an appetizer and an entrée for $29.95

Every Monday starting on through end of the year. *

Guests can try their favorites or explore new, innovative flavors every Monday. The culinary options can include the Crunchy Golden Lobster Pot Stickers paired with the Roy’s Roasted Macadamia Nut Crusted Mahi Mahi - all for only $29.95.

First introduced as Roy’s in Honolulu by James Beard award winner Chef Roy Yamaguchi, this restaurant has become well known throughout the world for its Pacific Rim Cuisine – featuring classic cooking techniques, the freshest local ingredients, and bold Asian spices with a focus on seafood.   The restaurant was designed around a unique experience through spacious dining rooms, an expansive lounge and Roy’s signature exhibition kitchen in full view.

  *(This offer excludes Sushi/Sashimi, Surf and Turf, Shellfish Sampler, and the Canoe Appetizer for Two)

Roy's - Baltimore
720 B Aliceanna Street
Baltimore, MD 21202

Thursday, August 22, 2013

Interview with Chef Jirat from My Thai

Chef Jirat Suphrom In from My Thai, grew up in Thailand and came to the U.S.A. in 2008. Chef Jirat studied the art of Thai cooking with his mother beginning in 2008, and continues that tradition now. He has worked in American Restaurant under the tutelage of Mark Morgan part owner/chef of the Two Rivers chain. . My Thai prepares authentic Thai cuisine from Thailand. Their specialty is Thai Street food / grill bar. Chef Jirat recently has been competing in the Mason Dixon Master Chef Tournament.

My Thai
1300 Bank St
Baltimore, MD 21231
410) 327-0023

The Interview

Jessica Lemmo:  Did you cook growing up?
Chef Jirat:  No, I never thought about it

JL:  What made you decide you would become a professional cook?
CJ: When I can to the 2008 my Mom and step Dad owned a Thai Restaurant and took an interest in how and what they were cooking. I saw myself doing thing’s I never thought I could do. Everyone said I made it look easy. Early In 2009 I knew I could cook and never stopped.
JL:   Where you were trained and how difficult was your training?
CJ:   My Mom and the other Thai Chef’s. Not to difficult just watched with my eyes

JL:  Would you do it again?
CJ:  Yes I think I would do it again.             

JL:   What is the best part about the job?

 CJ: Create good and different foods.

JL:  Best piece of advice you would give a home enthusiast?

CJ:  Thai food? Read alot

JL:  Best cooking tip for a novice?

CJ:  Ask Questions and the right cooking utensils

JL:  Favorite kitchen gadget?

CJ:  Wok

JL:  Funniest kitchen incident?

CJ:  Cooking on three Wok’s at the time.

JL:  Favorite food to cook with?

CJ:  Of course it’s Thai Food!

JL:  Favorite dish to make at work/signature dish?

CJ:  Anything that is a challenge.

JL:  Your favorite cookbook?

CJ:  Many of my Mom’s

JL:  If you were to write & publish a cookbook what types of things would you include?

CJ:  The art of cooking Asian food.

JL:  When at home, what do you like to eat?

CJ:  Hot Dog’s and noodle soup

JL:  In your opinion, what are the most important elements when creating a recipe from scratch?

CJ:  What spices and sauces will work together

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

CJ:  Rock

JL:  Best meal you have ever eaten at a restaurant? (Chef/Where/etc)

CJ:  Drunken Noodle, Chef Jirat at My Thai… Just kidding.  Have had many good eat’s

JL:  What’s your favorite meal?

CJ:  Noodle soup

JL:  What has the hardest/funniest part of the Mason Dixon Master Chef Tournament been?

CJ:  Cooking on time..  Watching competition screw up like me.

Read more about Chef Jirat and My Thai:


Monday, August 19, 2013

What's new at the Mt. Washington Tavern?

The Mt. Washington Tavern burgers are now made with Roseda Beef - locally grown and dry aged! 

The Fried Green Tomato Caprese Salad is off the charts along with a Line Caught Local Rockfish Filet entree. 

Take advantage of all of this deliciousness and the incredible summer weather in the two open air spots - the SkyBar deck and Chesapeake Room - they still have that retractable roof!

Looking for a fab spot to enjoy the happiest of hours?  They've got you covered...
Monday – Friday | 4-7pm
$3.30 drafts (In honor of our 33rd year in biz!)
$4 glasses of select wine
$5 16oz. margaritas (Mondays and Wednesdays only)
Complimentary food too…
Mondays – BYOT Night (Build Your Own Tacos)
Tuesdays – Buffalo Wings
Wednesdays – Made To Order Quesadillas
Thursdays – Fresh Shuck Oyster Bar Featuring Diggs “The Shucker”
Fridays – Steamed Shrimp
And, Thursday nights in the SkyBar | 9pm – close
Enjoy $2 Natural Light Grenades and $4 Rail Drink Pints
Mondays – 1/2 price burgers and 50 cent wings at any of our three bars.

The Mt. Washington Tavern
5700 Newbury Street
Baltimore, MD 21209

Friday, August 16, 2013

Judging of the July 19th Mason Dixon Master Chef Tournament

Chef Lewis
The Mason Dixon Master Chef Tournament, a summer long single-elimination culinary competition, featuring 16 local restaurants and chef teams has begun. The tournament, which began in 2010, has moved back to Baltimore City this year, and found a new home at Mari Luna Bistro (1225 Cathedral Street, Baltimore, MD 21201) right in the heart of the cultural district. I am also excited to be back on the judging panel again this year after I took a “maternity” leave from judging.

This year’s tournament looks to be the best year yet, and has some exciting new features to offer guests, all included with their admission:
  • Each week of the tournament will feature a geographic region. Chef teams will be required to keep that theme as they create and prepare an appetizer, entrée and dessert using featured products from tournament sponsors.
  • Happy Hour will include wine and spirit tasting each evening, with different vintners and distributors hosting and bringing some interesting and different things to try each week, like a Tequila tasting and a Punch Bowl tasting, as well as traditional wine tasting.
  • Happy Hour will also include hors d’ouerves prepared by Mari Luna Bistro using featured products from some of the tournament’s top sponsors.
  • A dessert bar and coffee will be provided at the end of each evening throughout the competition.
I was back again to judge on Monday, July 19th with Jeff Keeney from The Point in Fells versus Christopher Lewis from The Iron Bridge Wine Company for Battle Italy.

Chef Keeney started working in hotels in Reno at a young age, and says his real passion started when he moved to Florida and trained at the Ritz Carlton. "Working on cruise-ships gave me a unique perspective on flavor profiles and international cuisines", he says.  Chef Keeney says what makes him a unique chef is "personality and how it is conveyed through my cooking".  Chef Keeney is most proud of cooking home-ground black bear burgers with Jack Daniels and maple smoked bacon strips topped with chipotle gouda cheese. "I'm particularly proud of this home project because I got to create all components from the beginning, from actually hunting the bear to smoking the bacon, its how cooking was meant to be".  His Sous Chef was Brendan McKinney.

Chef Lewis graduated from the Pennsylvania Culinary Art Program in 1999. He completed his externship at the Milton Inn in Sparks, Maryland, later becoming their Sous Chef. In order to expand his knowledge of various cuisine, Chef Lewis worked as Sous Chef at Linwood’s as well as Executive Chef at The Brass Elephant. After his time at the Brass Elephant, he moved on to the DC restaurant scene working at 701 Restaurant and Againn Tavern.  Chef Lewis joined Iron Bridge Wine Company in 2011, and his love of food is evident in his unique use of local ingredients and "from scratch" philosophy.  His Sous Chef was Lee Marziale Jr.

This was battle Italy featuring the following products:
  • Veal hip sirloin, veal hangar and, veal short ribs from Marcho Farms
  • Cerignola red olives, Farro semi-pearled umbria, Castelvetrano pitted olives, and balsamic vinegar from Roland Foods
  • La marzano tomato from Manzo Food
  • Sardinian crisp bread with evo and Camp Corto from DeMedici
  • Fontana prosciutto and agriform Grana Padono cheese from Atalanta
  • Italian hot sausage from Logan Sausage
  • Burrata cheese from BelGioso 
Chef Keeney
Both teams did some great work with all the ingredients but Chef Jeff Keeney from The Point in Fells won with the following dishes:
  • Appetizer: caul fat wrapped lollipop pork chops  with a basil and pineapple emulsion
  • Entrée:   Peruvian pork risotto with trio of Hispanic sauces 
  • Dessert:  Dulce de leche bread pudding with bruleed  plantains and figs
The original field of 16 top area chefs is now down to just the four semi-finalists: Iron Bridge Wine Company (Columbia), The Point in Fells (Fells Point), Gourmet Again (Pikesville), and Bond Street Social (Baltimore). 

If you’ve been waiting to come out and see this unique competition live, now’s the time, with just three matches left in this summer long competition and tickets going fast!  10% of each ticket sold goes directly to Meals on Wheels of Central Maryland, the competition’s charity partner.

Tickets are available for purchase at:

Wednesday, August 14, 2013

Chick-fil-A rolled out new Mocha Cookies & Cream milkshake (giveaway)

credit: Chick-fil-A
Chocolate enthusiasts and coffee drinkers are invited to escape the summer heat and re”treat” to Chick-fil-A  as the company launches its newest limited-time flavor milkshake, Mocha Cookies & Cream.

The Mocha Cookies & Cream milkshake features Chick-fil-A’s home-style Icedream®, OREO® cookie crumbles, coffee, Hershey’s® chocolate syrup and is topped with light whipped cream and a maraschino cherry. The shake is available in 14 oz. or 20 oz. cups and prices start at $2.65 and $3.09, respectively. The shake will be available through mid-October (or while supplies last).

Since launching in 2006, Chick-fil-A handspun milkshakes have proven to be one of the most popular items on the quick-service restaurant chain’s menu.  Chick-fil-A has strived to sustain shake sales by adding seasonal, limited-time flavors to generate further awareness of its milkshake line.  For the past few years, Chick-fil-A has offered Peach and Banana Pudding flavors in the Spring or Summer months and a Peppermint Chocolate Chip milkshake during the holiday season. The Mocha Cookies & Cream milkshake is the chain’s first new limited-time flavor since 2011.

The Mocha Cookies & Cream milkshake is a perfect dessert for customers on-the-go or those wanting an afternoon treat. 
“The new Mocha Cookies & Cream milkshake offers coffee and chocolate lovers alike a delicious and ‘craveable’ summer treat,” said David Farmer, Chick-fil-A’s vice president of product strategy and development. “We hope this new flavor will become a seasonal favorite among our customers and perhaps as popular as our Peach and Peppermint Chocolate Chip milkshakes customers have demanded over the past few years.”

Customers who re”treat” to Chick-fil-A during the month of August to try the new Mocha Cookies & Cream milkshake are encouraged to share their photos and experiences via Instagram, Twitter, and Facebook, using the hashtag #MochaRetreat. 

*Chick-fil-A has given me Mocha Shake cards to had out to my readers so if you run into me somewhere stop me and let me know your favorite Chick-fil-A shake! (follow me on twitter to know where I am) or enter below to be picked at random to receive some in the mail! a Rafflecopter giveaway

Monday, August 12, 2013

CiCi's Pizza hosts "Dough Raisers" events for Special Olympics Maryland

As part of its month-long fundraising initiative for Special Olympics Maryland, CiCi’s Pizza will host “Dough Raisers” events at participating* locations across the state on Tuesday, Aug. 13. On this day, participating CiCi’s will donate 10 percent of the sales to Special Olympics Maryland, along with continuing to sell the $1 Special Olympics logos.

Since Aug. 1, CiCi’s guests have been able to purchase and personalize Special Olympics logos, which are displayed in restaurants throughout the state. Guests also can donate $5 to the cause and in return receive a voucher for a free regular sized drink. Both fundraising initiatives will continue through the month.

“This is our first year of partnership with Special Olympics Maryland, and we’re excited to bring the initiative to Maryland,” said CiCi’s Field Marketing Manager Diana Isaacson. “We encourage our neighbors to join in the fun at their local CiCi’s restaurant on Aug. 13 to help ‘Cover the Cruiser’ and raise money for local Special Olympics programs.”

“Special Olympics Maryland allows people with intellectual disabilities to be part of a larger community of athletes, coaches, volunteers and supporters,” said President and CEO of Special Olympics Maryland Jim Schmutz. “By partnering with CiCi’s Pizza, we are able to help more Maryland individuals and families.”

CiCi’s also partnered with other statewide Special Olympics chapters in the United States on this fundraising event, including North Carolina, South Carolina, Florida, Georgia, New Jersey and Virginia. For locations nearest you, visit

*Participating CiCi’s Pizza restaurants are in Glen Burnie, Rockville, LaVale, Gaithersburg, Hagerstown and Frederick. 

SOMD is a year-round sports organization dedicated to providing quality sports training and competition opportunities to Maryland’s children and adults with intellectual disabilities and/or closely related development disabilities.  SOMD currently serves more than 6,500 athletes statewide, and offers 24 sports, all at no cost to the athletes or their families.  For more information about SOMD visit or call 410-242-1515 ext 118.

Thursday, August 08, 2013

Rusty Scupper Brings Whole Maine Lobsters to Baltimore

View from inside restaurant
Lobster is one of the most popular seafood delicacies in the U.S. and throughout the month of August, Rusty Scupper Restaurant and Bar will offer diners the opportunity to enjoy fresh, whole Maine lobsters without having to leave the city.

Beginning last week on Thursday, August 1, Rusty Scupper featured a $29.95 lobster special that includes a 1 1Ž4 lb., whole Maine lobster with fresh drawn butter, cole slaw, and French fries.  The lobster special is available for lunch and dinner.

In addition to the Maine lobster special, the restaurant will offer a series of wine specials including select bottles of wine for $29.00.   Guests to the restaurant will also have the opportunity to experience one of four wine flights:
  • Pinot Grigio ($9.00):  Chateaux St. Jean, CA (Pinot Grigio) and Ca ‘Donini, IT (Pinot Grigio)
  • LeVins Blancs ($9.00): Las Perdices, ARG (Viogner) and Touraine, Domaine Bellevie FR (Sauvignon Blanc)
  • LeVins Rouge ($12.00): Diseno, Mendoza, ARG (Malbec); Ca ‘Donini della Venezia, IT (Pinot Noir); Penfolds, Rawson Retreat, AU (Merlot)
  • The World ($15.00):  Trivento, ARG (Torrentes Reserve); Chateau St. Jean, CA (Chardonnay); Blackstone, Winemaker’s Select, CA (Merlot); Jacob’s Creek Reserve, AUS (Cabernet)
To make reservations or for more information, diners should call (410) 727-3678 or visit

The Rusty Scupper is located on Baltimore’s Inner Harbor at the Inner Harbor Marina (402 Key Highway).  The Rusty Scupper celebrated its 30th anniversary in 2012 and features contemporary American seafood dishes and seasonal cuisine by Chef Mark Miranda.  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, August 07, 2013

Chipotle teams with Baltimore Farmers’ Markets

Chipotle Mexican Grill is stepping up its support of local farmers’ markets in conjunction with USDA National Farmers’ Market Week, August 4-10. Starting on August 4, Chipotle will participate in more than 55 farmers’ markets around the country by offering currency tokens redeemable for food at the markets, conducting salsa-making demonstrations, and providing scavenger hunt activity books to young market-goers. Through Chipotle’s involvement in National Farmers’ Market Week, more than $110,000 will be contributed to farmers’ markets across the country.

“For nearly two decades, Chipotle has been committed to bringing customers better food from more sustainable ingredients, and we believe that supporting local, family owned farms is an important part of this,” said Chris Arnold, communications director at Chipotle. “Local food not only tastes better, but is better for the environment and contributes to vibrant communities throughout rural America.”

During National Farmers’ Market Week, Chipotle will encourage shoppers to buy locally from their community farmers’ markets by offering market-goers $10 or $5 currency tokens (redeemable for food at that location) at select farmers’ markets in Baltimore. 

During National Farmers’ Market Week, Chipotle will encourage shoppers to buy locally from Baltimore Farmers’ Markets beginning Wednesday, August 7, by offering limited quantities of BOGO cards for Chipotle restaurants and fist-come, first-served currency tokens, good for use at any market vendor.   Chipotle will be participating in the following Baltimore area markets during Farmers’ Market Week: 
  • Wednesday, August 7: Govanstowne Farmers’ Market, 3pm to 7pm (5104 York Road at Loyola’s Public Safety and Motor Pool parking lot). Chipotle will be offering $10 currency tokens (redeemable for food at the market) to the first 100 guests to visit the Chipotle tent and BOGO cards on a first-come, first-served basis. 
  • Thursday, August 8: Towson Farmers’ Market, 10:45am to 3pm (Allegheny Ave between York Rd & Washington Ave). Chipotle will be offering $10 currency tokens (redeemable for food at the market) to the first 500 guests to visit the Chipotle tent and BOGO cards on a first-come, first-served basis.
  • Sunday, August 11: Baltimore Farmers’ Market and Bazaar, 7am to 12pm ( Underneath the Jones Falls Expressway at Holliday & Saratoga Streets). Chipotle will distribute $5 SNAP tokens (redeemable for food at the market) to the first 800 guests to visit the Chipotle tent and BOGO cards on a first-come, first-served basis.

In addition, fundraisers will be held one week after each market at participating local Chipotle locations. Any customer that shows a fundraiser flyer or mentions the fundraiser at check-out will have 50% of their purchase donated to participating farmers’ markets. The fundraisers will be held at the following Chipotle locations:

  • Wed, 8/14: Rogers Forge Chipotle, 3pm-8pm (6314 York Road)
  • Thurs, 8/15: Towson Chipotle, 12pm-5pm (801 Goucher Boulevard)
  • Sunday, 8/18: All Baltimore Chipotle locations, 12pm-3pm

The number of farmers’ markets around the country has been steadily increasing in recent years, with many markets becoming staples in their communities and making more fresh produce and wholesome foods widely accessible. According to the USDA, there are now more than 7,864 farmers markets registered in the US, an increase of 9.6% since 2011. Furthermore, a 2012 Mintel survey of 2,000 adults found that more than half (52%) of U.S. consumers say it’s more important to buy local produce than organic options. Most produce travels some 1,500 miles from where it is grown to where it is consumed. All of Chipotle’s locally grown produce comes from within 350 miles of the restaurants where it will be served.

Chipotle’s support for farmers’ markets is an extension of its broader commitment to serving food from more sustainable sources. Chipotle is the only national restaurant chain with a significant commitment to using local produce on a large scale, and this year Chipotle plans to serve more than 15 million pounds of locally grown produce, working with a network of more than 70 local, family-owned farms to provide bell peppers, red onions, jalapenos, oregano, and romaine lettuce for its restaurants. Chipotle’s use of locally grown produce is rooted in its belief that local produce arrives at its restaurants closer to the time it is harvested and results in better tasting food. Supporting local farms also creates and sustains opportunities for family farms in rural communities around the country.

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