Monday, June 29, 2015

The Oceanaire offers special Menu for two, July 1 -7

The Oceanaire Seafood Room is celebrating red, white and blue with a dinner for two from July 1 -7. This three-course menu plus a bottle of wine is available for $60 and offers selections including:

First Course (choice of) 
  • Clam Chowder
  • Calamari
  • House Salad
  • Chef Seasonal Selection
  • Caesar Salad
  • Tuna Poke
  • Crab Cake 


Second Course (choice of) 
  • Black and Blue Salmon
  • Fin and Shellfish Stew
  • Chef Seasonal Selection
  • Shrimp Scampi
  • Chicken Chop 


Third Course (choice of) 
  • Cheesecake
  • Key Lime Pie
  • Strawberry Shortcake
  • Ice Cream Sundae
  • Baked Alaska 


Wine (choice between a bottle of)
  • Campanile Friuli Grave Pinot Grigio 
  • 14 Hands Columbia Valley Market


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Friday, June 26, 2015

Charles Levine to open first restaurant called Citron in Summer 2016

Charles Levine
Charles Levine, owner and president of Charles Levine Caterers, announced today plans for Citron, a full-service restaurant coming in 2016 to Quarry Lake at Greenspring in Baltimore County.   

“Citron is a natural extension of my experience in the food industry and a longtime dream of mine,” said Levine. “In working with clients for the past 30 years, nearly all have encouraged me to open a restaurant, but it was not until I found the perfect location – the Quarry – did the vision really start to take shape.”  

Levine will break ground for Citron next month with plans to open in the summer of 2016. Located on the north side of Quarry Lake, the 10,500-sq-ft. restaurant will feature a dining room and bar – that can seat a total of 230 guests – as well as private event spaces. Citron will also feature outside patio and waterfront deck seating.

“Our travels to many of the world’s best and most interesting restaurants have helped inspire our vision for Citron,” said Levine. “The menu, the physical layout, color palate and design elements are shaped by what we’ve seen and experienced over the past 30 years.”

Quarry Lake at Greenspring was developed by Obrecht Properties and Beazer Homes following a master plan of mixed-use office, retail and residential space within a gated community.  

“We have been very selective in developing the retail component of Quarry Lake, and have looked long and hard for the perfect restaurant operator for this unique location,” said Thomas Obrecht, Chairman of Obrecht Properties. “We entertained numerous opportunities over the years, but it wasn’t until we connected with Charles were we sure that this was the perfect fit.”

James Colimore of Colimore Architects Incorporated, the designer of three of the park’s office buildings, will design Citron’s exterior to complement the existing architecture of Quarry Lake at Greenspring. Colimore will also serve as architect of record for the interior of the restaurant.

Jenkins Baer Associates will be the restaurant’s interior designer of record. The interior design concept for Citron will pay homage to the restaurant’s namesake with a clean and modern, yet warm and comfortable design. The restaurant will evoke a mid-century modern feeling with whites, walnut woods, and grey tones featured throughout.  

Leading the Citron kitchen as executive chef will be Dan Benedix. Together, he and Levine are developing a menu that will feature contemporary American cuisine with a mix of fresh fish, grilled meats, composed salads and handmade desserts. The bar will serve handcrafted cocktails, craft brews, fine wines and an extensive selection of top-shelf spirits.

Benedix earned an associate’s degree from the Pennsylvania Institute of Culinary Arts. He has held various sous and executive chef positions at the Four Seasons Hotel in New York and Chicago where he trained under two highly recognized chefs, Mark Baker and Robert Sulatycky. Most recently, Benedix served as the executive chef at Greenspring Valley Hunt Club. 

“Dan and I are in total sync with our vision for Citron, and we look forward to sharing our concept with the Baltimore community,” said Levine. 

Levine is owner and president of Charles Levine Caterers, a premium catering company that offers full-service catering and event planning to corporate, institutional and private clients in the mid-Atlantic region. Levine leads a stunning 30-year career in the food service industry having catered for five U.S. presidents, the National Football League and The Rolling Stones among others. 

Citron will be open seven days a week for lunch and dinner. The restaurant will also provide valet parking. For more information about Citron,  visit www.citronbaltimore.com.

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Round 1 of Mason Dixon Master Chef Tournament is coming to the end

The Mason Dixon Master Chef Tournament, which pits 16 top chef teams one-on-one in a single-elimination culinary competition began June 15th.   This year there are great returning chef competitors from years past, new competitors who are striving for the title and even a teacher versus student pair. 

This multi-week event is a single-elimination tournament designed to showcase some of the area's finest executive chefs and restaurants. Guests attending this exciting event will be more than just spectators, as they enjoy the unique experience of witnessing two spectacular area chefs battle it out in the prep kitchen right on the main floor. Each evening two chef teams go head-to-head to prepare an appetizer, entrée and dessert for each of three expert judges, as well as amuse bouche portions of their entrees for up to 30 audience member judges. Their creations are scored on creativity, presentation and taste, and only one chef advances to the next round. At the end of this tournament only one of the 16 competing chefs will emerge as THE Mason Dixon Master Chef!

Competition Dates (5:30pm – 9:00pm):

Round 1
  • June 15 - Battle Backyard BBQ paired Jeff Keeney of Tark’s Grill versus Niko Negas of Roasthouse Pub – Winner was Jeff
  • June 16 - Battle Backyard BBQ paired Bill Kelley of Renditions Golf versus Greg Mason of The White Oak Tavern – winner Bill Kelley
  • June 22 – Battle Breakfast  paired Andrew Maggitti of Chartwell Country Club versus Lanydrek Christ Pandzou of Colony South Hotel – winner Lanydrek Christ Pandzou
  • June 23 - Battle Breakfast  paired Dana Herbert of Desserts by Dana versus Christopher Vocci of Alexandra’s at Turf Valley – winner Christopher Vocci
  • June 29  - Battle Chocolate pairing Jonathan Hicks of Nickel Taphouse versus Jirat Suphrom-In of My Thai
  • June 30 - Battle Chocolate pairing Rick Koplau of Duke’s Grocery versus Keith Philavanh of Basta Pasta
  • July 13 – Battle Comfort Food pairing Melissa Fordham of Personal Chef Services versus Willbur Cox, Jr. or Bistro Rx
  • July 14 - Battle Comfort Food pairing Sean Praglowski of Luckie’s Tavern versus Cole D. Whaley of The Café Rue


Round 2
  • July 20 – Battle Aphrodisiac pairing Jeff Keeny of Tark’s Grill versus Bill Kelley of Renditions Golf
  • July 21 - Battle Aphrodisiac pairing Lanydrek Christ Pandzou of Colony South Hotel versus Christopher Vocci of Alexandra’s at Turf Valley
  • July 27 and  28 – Battle Street Food


Semi Finals
  • August 10 and 11 – Battle New Orleans vs. Chesapeake


Final
  • August16 - Battle Avant Garde


Each battle of the tournament has featured sponsors and featured products that the Chefs will use.

Event Timeline:
  • 5:30 p.m. – Happy Hour with Complementary Hors d’oeurves and Wine Tasting by Boordy Vineyards, plus Drink Specials
  • 6:30 p.m. – Cold Prep Begins for the Competition
  • 7:00 p.m. – Chef Competition
  • 8:00 p.m. – Judging Begins, Complementary Dessert and Coffee Served


Tickets for all  dates of this summer-long single-elimination chef competition are available for purchase at: http://www.masondixonmasterchef.com. Tickets for most matches are $25 for general admission and $45 for judging experience (including all taxes).  

With your ticket you can enjoy complementary wine tasting by local winery Boordy Vineyards (6:00-7:00pm), Happy Hour specials (5:30 - 7:00pm) and complementary dessert bar and coffee each evening.  Additional food items available for purchase each evening from a specially prepared menu from Alizée American Bistro.

Happy Hour Specials
  • $2 Drafts
  • $3 Domestic Bottles
  • $4 Premium Bottles
  • $5 Rail Drinks
  • $5 Wine by the Glass
  • $7 House Martinis
  • Select Appetizers just $6 each


All competitions will be held at the Inn at the Colonnade Baltimore, a Doubletree by Hilton Hotel (www.colonnadebaltimore.com/).

10% of the net proceeds of each ticket sold directly to Meals on Wheels of Central Maryland. 

More information available at www.MasonDixonMasterChef.com, on Twitter @MDMasterChef, and Facebook at Mason Dixon Master Chef.

Thursday, June 25, 2015

Best Burgers In Baltimore « CBS Baltimore

Check out my CBS Local article



Best Burgers In Baltimore « CBS Baltimore

Best Bars With A Patio In Baltimore

Check out my CBS Local article



Best Bars With A Patio In Baltimore « CBS Baltimore

Best Barbecue In Baltimore

Check out my CBS Local article



Best Barbecue In Baltimore « CBS Baltimore

Best Restaurants For Father’s Day Dinner Weekend In Baltimore

Check out my CBS Local article....



Best Restaurants For Father’s Day Dinner Weekend In Baltimore « CBS Baltimore

Best Spots In Baltimore For A Father’s Day Drink With Dad

Check out my article for CBS Local...



Best Spots In Baltimore For A Father’s Day Drink With Dad « CBS Baltimore

Chef Michael Ransom at B&O American Brasserie is at it again with great new menu items

Chef Michael Ransom at B&O American Brasserie is at it again with great new menu items. The Chef brings his love and appreciation for fresh seafood and natural ingredients to the award-winning restaurant and hopes to become a mentor and teacher for others who join him in the B&O kitchen.

To start with try one of the following starters that are perfect for sharing:
  •      Octo Taco with charred octopus, chorizo verde, celeryherb salad, pumpkin seed vinaigrette, and jicama shell.  These tacos are a great new twist to a seafood taco. 
  •      Raviolo with house ricotta, farm egg, crispy shitake, brown butter, pea tendrils, and shaved Parmesan.  The crispy shitake are amazing.



For the main dishes try one of these delectable entrees:
  •      Roasted Chicken Panzanella with arugula, tomato, pickled spring onion, polenta croutons, feta, and a parsley vinaigrette.  The polenta croutons are a nice addition to the most and delete chicken.
  •      Market fish with spring vegetable ragout, pickled ramp, yellow tomato coulis, and Spanish chorizo.  The fish is cooked to perfect and the chorizo adds a nice spice to the dish.
  •      Chesapeake soft shell crab with crushed leeky potatoes, green tomato salad, chili-lime butter, and crispy corn.  This soft shell delight will offer no lefts overs and the leaky potatoes are divine!


 The cocktails are always sure to please.  Try a vintage adaptation with the Cardamom Daiquiri with The Real McCoy 3 yr. Rum, Lime, Velvet Falernum, and Cardamom Bitters.
...

La Cuchara launches Firkin Nights in partnership with Union Craft Brewing

Monday nights just got a little tastier! Starting June 29, two Woodberry neighbors—La Cuchara, Baltimore’s new Basque restaurant, and Union Craft Brewing—are teaming up to bring La Cuchara diners an exclusive beer each week. Using La Cuchara’s bold, Basque ingredients such as piquillo peppers and saffron, Union Craft Brewing will create limited quantity beers in small casks known as firkins.

“By combining traditional Basque flavors with Baltimore beer, we’re offering our customers an experience unique to La Cuchara” said restaurant co-owner and bar manager Jake Lefenfeld. “It’s truly the best of both worlds.”

Firkin Night will be held at La Cuchara every Monday, beginning at 5:00pm. For guests who show up early, beer from the firkin will be available at a special price. The first Firkin Night will be held on Monday, June 29, featuring Union’s Old Pro Gose infused with saffron, preserved lemon and Muscat.

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Famous Dave's New $7.99 Lunch Deal

Famous Dave’s announced the launch of the “Quick ‘Que Deals” lunch promotion at the Columbia, Laurel, Timonium, Owings Mills, Annapolis and Bel Air locations every Monday through Friday from 11 a.m. – 4:30 p.m.

The “Quick ‘Que Deals” lunch promotion includes a meal and fountain soda, iced or sweet tea for $7.99. 

Sandwiches
Includes: Choice of 1 side
  • Georgia Chopped Pork
  • Texas Beef Brisket
  • Barbeque Pulled Chicken

Lunch Size Salads
Includes: Corn Bread
  • Dave’s Sassy Barbeque Salad
  • Chicken Caesar Salad
  • Southwest Chopped Chicken Salad


Soup, Salad & Potato Specials
Includes: Corn Bread
Choice of 2
  • Dave’s Famous Chili
  • Dave’s Famous Soup
  • Side Salad (Garden or Caesar)
  • Loaded Baked Potato

credit:  Famous Daves


Monday, June 22, 2015

by @thefoodmarket "Duck and Cherry - corn puddin' | spinach | spaetzle | pecan #thefoodmarket #hampdensfinest #findingfortessa" #yummy


via Instagram http://ift.tt/1QMPvNg

by @fsbaltimore "Happy Hour @witwisdomtavern just got a little bit happier with half off its entire Tavern Menu! Yes, that means the lobster corn dogs, house-made charcuterie, oysters and much more is ALL half off...see you soon! #Baltimore #happyhour #fstaste #witonthewater #harboreast" #yummy


via Instagram http://ift.tt/1fuhEIr

by @cunninghamscafe "Lemon Thyme Bars are a new favorite here! Guaranteed to counteract the Monday Morning Blues. #cunninghamscafe #bagbygroup #towsoneats #baltimore #towson #pastrylife #monday #yum #bakery #VSCOcam" #yummy


via Instagram http://ift.tt/1GCujlo

by @musselbar "Oh happy day!! New happy hour bar menu!! Featuring 10 dollar half pots of Mussels and 10 dollar wood fire pizzas. #mussels #pizza #barfood #ballston #arlington #arlingtoneats #rwrestaurantgroup #happyhour #instagood #instayummy #instafood #eats #ballstonbid #featureoftheday #feature #daily #madetoorder #dailyfeature #feature #beer #wine #cocktails" #yummy


via Instagram http://ift.tt/1THX5rD

The French Kitchen celebrates Bastille Day

Join The French Kitchen for a special Bastille Day celebration featuring champagne, canapés and classic French cuisine.

Start with champagne and canapés served on the outdoor terrace (weather permitting) from 6:00-7:00 p.m. Then, enjoy the first course of French Onion Soup, Mini Quiche and Green Mache Salad. Select one of three main courses including Roasted Cornish Hen, Salmon En Croute and Choucroute - a classic Alsatian family recipe of sausage and sauerkraut from Executive Chef Ziegler’s mother. To end the evening, an Eiffel Tower dessert trio and a glass of champagne will be served.

WHEN:           
Tuesday, July 14, 2015
Starting at 6:00 p.m.

WHERE:          
The French Kitchen
Located at the Lord Baltimore Hotel
20 W. Baltimore Street
Baltimore, Maryland 21201


RESERVATIONS:       
Reservations are required and can be made by calling 410-539-8400.

COST:             
$45.00 per person. Tax and gratuity are extra.

The Lord Baltimore Hotel is located at 20 W. Baltimore Street, Baltimore, MD, 21201 in the heart of downtown Baltimore and within walking distance to many local attractions. Recognized by the Historic Hotels of America as the “Best City Center Historic Hotel” in 2014 and USA Today as one of the 10Best Historic hotels in America, the hotel towers over the Baltimore skyline at 23 stories and offers 440 new guest rooms and suites, more than 20,000 sq. ft. of meeting and event space and dining options including the French Kitchen, LB Tavern and LB Bakery. In partnership with the Lord Baltimore Hotel, The Classic Catering People, Baltimore's premier catering company, is the exclusive caterer for local, social and corporate events held in the Lord Calvert Ballroom. Additionally, art plays a major role in the hotel design with more than 2,500 pieces of artwork displayed throughout the building. Originally built in 1928, the hotel was purchased in 2013 and completely renovated by Rubell Hotels. The Lord Baltimore Hotel is a member of Historic Hotels of America, the official program of the National Trust for Historic Preservation, and is listed on the National Register of Historic Places. More information on the hotel can be found at www.lordbaltimorehotel.com.

Sunday, June 21, 2015

Great Last Minute Father’s Day Gift - Mason Dixon Master Chef Deal!!

Looking for the perfect Father’s Day gift for Dad? Why not bring him to the Mason Dixon Master Chef Tournament this Monday, June 22nd?
For this Monday only, we are offering a discount off of both Judge Experience and General Admission tickets. Come see two great chefs battle it out in the competition kitchen right in front of you, while you enjoy a complementary wine tasting by Boordy Vineyards, passed hors d’ouerves during Happy Hour, and a dessert and coffee bar -- all for just $20 (including tax and a 10% donation to charity), when you enter the Special Father’s Day code “SAVE5” at checkout.
Or splurge on Judging Experience tickets and let Dad enjoy a taste of each of the 6 dishes being prepared by Chef Andrew Maggitti of Chartwell Country Club and Chef Lanydrek Christ Pandzou of Colony South Hotel. Plus, vote and help decide the winner for the night, all for just $40.
Order TODAY, this deal is only good until midnight Sunday, June 21st.
Tickets:
Enter "SAVE5" at checkout to receive the discount.
 
More Info:
 
Happy Father’s Day!

Saturday, June 20, 2015

Rusty Scupper Hosts July 4th Crab Feast

Rusty Scupper Restaurant and Bar will host its annual Independence Day Topside Crab Feast on Saturday, July 4th from 6:30-10:00 PM. Celebrate July 4th with live entertainment from a Dance Masters DJ and the best view of the City’s fireworks from the restaurant’s third floor lounge and deck. Enjoy the all-you-can-eat buffet of #1 jumbo male crabs, hot dogs, hamburgers, fried chicken, salads, fruit and more, as well as great drink specials and giveaways.

WHAT:
Rusty Scupper’s July 4th Crab Feast

WHEN:
Saturday, July 4, 2015
6:30 PM – 10:00 PM

WHERE:
Rusty Scupper Restaurant and Bar
402 Key Highway
Baltimore, MD 21230

PRICE:
$99.00 for Adults
$49.00 for Children (10 & Under)
*Plus 20% service charge and 6% tax*
            
RESERVATIONS:
Reservations for the July 4th Crab Feast are required. This is a prepaid event so all reservations require a credit card guarantee. To make a reservation, call 410-727-3678. For more information, visit www.rusty-scupper.com.

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Friday, June 19, 2015

by @thecornerpantry "#fishandchipfriday @thecornerpantry #thecornerpantry #britsinbaltimore #mushypeas #haddock" #yummy


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by @tooloulou "Friday....LUNCH TIME!!" #yummy


via Instagram http://ift.tt/1N9SeLg

by @maggiesfarm_md "Now EVERY Friday! 5.30-7.30pm. $2 Genesees, $3 Whiskey Sours, $5 Wines!!!" #yummy


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Say Happy Father's Day with Brunch at Roy's Restaurant

To celebrate Dad and all he does, Roy’s Restaurant is offering an incredible two-course Father’s Day brunch menu for just $35.95 per person. Each table will receive a $20 dining card to use during a future visit to Roy’s.

The special brunch menu is offered on Father’s Day, Sunday June 21 only, at Roy’s Restaurant in Baltimore. To make reservations, please visitwww.roysrestaurant.com as seating will be limited.

Brunch starts with a complimentary Housemade Brioche Sticky Bun, followed by choice of appetizer selections including a Crispy Miso Lobster & Shrimp Dim Sum or Fruit Poke. Brunch entrée choices include Ribeye and Eggs, featuring Shoyu Charred Ribeye, with a sunny side up egg accompanied by Kim Chee Short Rib Hash. A limited version of Roy's Classic Menuand a Children's Menu are also available. Full menu details can be found at RoysRestaurant.com.

Steak and Eggs featuring shoyu-charred ribeye, a sunny-side up egg and kim chee short rib hash

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Jason Drysdale Named Executive Chef of The Grand and Embassy Suites Baltimore-Inner Harbor

The Grand and Embassy Suites Baltimore-Inner Harbor today announced that Jason Drysdale has been named Executive Chef. Drysdale brings over two decades of experience in the hospitality industry, most recently serving as a Consultant at Notch 8 in Jamesville, New York. 

Drysdale, a native of Western Australia, has over twenty years of experience in the restaurant and hospitality industries, previously as a Consultant, a Director of Culinary Operations, Corporate Executive Chef, and Manager of Culinary Operations.   He was named Syracuse’s “Chef of the Year” in 2013.
Drysdale comes to Charm City from Notch 8, where he was a Consultant, using his talents as a world-renowned chef and culinary expert, and will bring this success to the Grand Historic Venue and the Embassy Suites Hotel.  Previously he was the Director of Culinary Operations at Oneida Indian Nation’s Turning Stone Resort Casino, where he was responsible for the resort’s kitchens and food quality as well as the training and development of the culinary staff.

His hospitality experience started with a nearly ten year position with Norwegian Cruise Line.  Starting as an Executive Chef for over three years, Drysdale worked on a number of ships within Norwegian Cruise Line. He then moved up the ranks to become the Corporate Culinary Trainer, a position that he held for over two years. He was then the Manager of Culinary Operations for one year and then became the Corporate Executive Chef for over two years.

Located in Baltimore, Md., The Grand began as the Grand Lodge of Maryland Masonic Temple in 1886, and was refurbished in the early 2000s. The five story venue reflects an era when careful design and skilled craftsmanship were held in high esteem. The Grand hosts weddings, meetings and events in 19 different banquet halls, and offers on site catering. For more information, call 410-685-7777 or visit http://www.thegrandbaltimore.com/.

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Sunday, June 07, 2015

by @gorelickingood "Dangerously Delicious Pies is now open on The Avenue in Hampden." #yummy


via Instagram http://ift.tt/1T5kR0h

by @musselbar "Apple Waffles #daily #madetoorder #apples #waffles #brunch #sundaybrunchday #sundayfunday #rwrestaurantgroup #arlington #arlingtoneats #localfood #featureoftheday #feature #instayummy #instafood #yummy #arlington #arlingtonliving" via @PhotoRepost_app


via Instagram http://ift.tt/1RVAo1h

by @fornobaltimore "New brunch dish.. The Benedict everyone's been asking for! Spicy eggs Benedict with Tasso ham, arugula, and poached eggs on homemade English muffins #brunch" via @PhotoRepost_app #yummy


via Instagram http://ift.tt/1Hfq7K5

by @doobysbmore "We're rolling deep at the JFX Farmers' Market. Grilled Egg Sandwiches: Braised Beef, Spicy Pork Belly, & Portobello. #breakfastlikewhoa" via @PhotoRepost_app #yummy


via Instagram http://ift.tt/1RV5i9T

by @eatmorebaltimore "The best Bloody Mary in Baltimore (and probably the world) @missshirleys! (📷 by @elizabethmalaterre) #bloodymary #brunch #missshirleys #bacon #olives #lemon #lime #jalapeno #spicy #oldbay #celery #eatmorebaltimore #food #foodporn #foodgasm #baltimore #baltimoreeats #instafood #instagood #eatingfortheinsta #yummy #drinks #eat #eeeeeats #foodie #baltimoreeats #charmcity #foodpics" via @PhotoRepost_app


via Instagram http://ift.tt/1Givis5

Wednesday, June 03, 2015

by @cafecitobmore "Thanks to the good peeps at #TheRemingtonChop #Cito will hold a #Gazpacho Workshop. Learn the secret art of the #Gazpacho #Fresh #Healthy #BringGazpachoToAPicnic #GazpachoInYoFridge #SpainInRemington" #yummy http://ift.tt/1JpGHXR


via Instagram http://ift.tt/1FTaQwh

Morton’s The Steakhouse offers summer menu now through June 26

For limited time only, Morton’s The Steakhouse is releasing a flavorful, prime choice summer menu for the perfect price. These soon to be favorites combine seasonal items and the freshest ingredients that are sure to please during the warmer months. Morton’s always aims to provide an elegant dining experience with exceptional food, as well as the highest standard of service. 

Available until June 26, guests will be able to choose from an assortment of specialties. The menu will feature fresh, new entrée items along with a variety of sides and desserts. This mouthwatering four-course menu is $49 per person and includes your choice of one from each course:

CHOICE OF APPETIZER
Ahi Tuna Tower
Prosciutto Wrapped Mozzarella
Baked Five Onion Soup

CHOICE OF SALAD
Tomato & Mozzarella Salad
Chopped Spinach Salad
Morton’s Salad
Caesar Salad

CHOICE OF MAIN COURSE
6 oz. Filet Mignon
Honey-Chili Glazed Salmon
Chicken Bianco
Chicken Christopher
Shrimp Scampi Capellini
Choice of Side: Garlic Green Beans, Lyonnaise Potatoes, Mashed Potatoes or Creamed Spinach

CHOICE OF DESSERT
Individual Soufflé
Key Lime Pie
Chocolate Mousse

Now more than 3 decades later, Morton’s The Steakhouse has grown to over 70 locations worldwide and is the same today as it was when they opened doors to their first restaurant in Chicago in 1978. Morton’s commitment to excellence is unwavering and is showcased in each menu item through the careful preparation and quality ingredients. Whether gathering with friends or enjoying a business dinner, Morton’s guests have come to expect remarkable service and reliable experiences that keep them coming back for more. For more information on Morton’s The Steakhouse, please visit www.mortons.com.

Crab & Beer Festival at Rash Field on June 13th

The Chesapeake Crab & Beer Festival returns to Baltimore’s Waterfront for the second year! The festival is an “all-you-care-to-taste” extravaganza with over 30,000 crabs and other food options, cold beer, wine and spirits, live music and family-fun activities. Access to the Festival is FREE for all.
Festival-goers can take in the beauty of the Inner Harbor, check out seafood vendors, listen to the LIVE MUSIC and booths of arts and crafts, etc. VIP Ticketholders receive a souvenir mug and mallet, unlimited beer and wine, large crabs, corn on the cob, Cole slaw and potato chips. 
Prior to the festival, the 1st annual Charm City Crab Run 5K starts and ends at the Inner Harbor. As they finish, racers will find themselves immersed in the Crab & Beer Festival.

WHEN: 
Saturday, June 13, 2015 (Session #1: 11:00 a.m. - 3:00 p.m., Session #2: 5:00 p.m.- 9:00 p.m.) - RAIN OR SHINE

WHERE: 
Rash Field, Inner Harbor
201 Key Highway, Baltimore, MD 21230

COST:

Crab & Beer Festival

Admission to the Festival is FREE!

Beer & Six Crab Fun Day Ticket: $59 (in advance), $70 (on-site) –
This option offers guests an “all-you-care-to-taste” beer experience plus six large crabs.

VIP Crab & Beer Fun Day Tickets: $89 (in advance), $110 (on-site) –
THIS OPTION SOLD OUT IN ADVANCE LAST YEAR. This option offers guests an “all-you-care-to-taste” experience with unlimited crabs, corn on the cob, Cole slaw and potato chips. Ticket purchasers are guaranteed communal seating under a tent and access to the VIP area.

Kid’s Crab Only Package: $29 (in advance), $40 (on-site) –
This option offers guests (ages 4 – 20) an “all-you-care-to-taste” experience with crabs, corn on the cob, Cole slaw and potato chips. Ticket purchasers with VIP ticket holders will be guaranteed communal seating under a tent.

Crabs Ala Carte Package: This option offers guests crabs ala carte to be purchased at 6 crabs at a time. Crab prices are set at 6 for $35 but this si subject to change.

Charm City Crab Run 5K

Entry fee: $49 –
Standard fee includes entry into the race, t-shirt, souvenir mug and mallet and unlimited beer from 11:00 a.m. – 3:00 p.m.

VIP entry fee: $109 –
VIP fee includes entry into the race, t-shirt, souvenir mug and mallet, entry into the VIP tent area and unlimited beer, crabs, corn on the cob, Cole slaw and potato chips from 11:00 a.m. – 3:00 p.m.

FOR MORE INFORMATION: 

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