The Remington Chop brings together food lovers to eat, drink and learn during an afternoon of culinary workshops in a pop-up biergarten. The first-time event takes place in Remington’s historic Miller’s Court from 12-5pm on June 13th.
Six interactive workshops will run throughout the day, led by top chefs and brewmasters from around Remington. The lineup includes Lamb Butchery with George Marsh from Parts & Labor and an introduction to Mezcal with Lane Harlan of WC Harlan and the soon-to-open Clavel. In addition, Dave Sherman of Café Cito will lead a tutorial on rustic gazpacho and Dylan Salmon of Dylan’s Oyster Cellar will teach oyster shucking.
The biergarten will feature a unique collaboration on Roast Pork Tacos between Parts & Labor and Clavel, who will make their signature handmade tortillas. Dylan’s Oyster Cellar will be shucking alongside Monument City Brewing serving their flagship beers and brand-new IPA.
“We want people to come for their workshop, and to stay for the biergarten,” said Peter DiPrinzio, one of the organizers. A ticket to the event includes the choice of one chef-led workshop, plus tow beers and access to the biergarten all afternoon. Tickets are on sale for $45 at remingtonchop.com
“In the future, the idea is to take this event and replicate it in neighborhoods across the city,” said DiPrinzio, “to highlight Baltimore chefs and give people a chance to learn from them.”
Full Workshop List:
Lamb Butchery – George Marsh, Head Butcher – Parts & Labor
Merguez Sausage Making – Bella Kline, Executive Chef – Pen & Quill