Monday, April 25, 2016
Repost @birroteca_belair: #mushroom #bruscheta starts off a fabulous meal! #yourtableisready #betteratbirro #dinnerisserved http://ift.tt/1aS5iSU for the whole menu! #yummy
Repost @kodeecakes: #cocoaberry #macarons #fallsrdrocks #happybirthday #foodie #foodporn #baltimore #bmore #baltimorefood #smallbusiness #supportlocalbusiness #sweets #cake #pie #cookies #brownies #cupcakes #baltimorebaker #fallsrdrocks #marshmallow #bwi #discovercharmcity #caramel #cakepops #macaroons #mothersday#lovewhatwedo #EatMoreBaltimore #berriesandcream (someone tell my husband) #yummy
Repost @azumibaltimore: Give Mom the day off & let Chef Taka prepare her Mother's Day meal! #AzumiBaltimore will be open Sunday, May 8th from 11am-10pm. Make your lunch & dinner reservations ASAP! #Baltimore #Bmore #Maryland #HarborEast #InnerHarbor #FourSeasons #FSBaltimore #JapaneseCuisine #JapaneseFood #ChefTaka #MothersDay #AtlasRestaurantGroup #Sushi #Sake #yummy (some tell my husband!!!)
Saturday, April 23, 2016
Repost @kodeecakes: #cremebrulee #cremebrûlée #macarons #fallsrdrocks #happybirthday #foodie #foodporn #baltimore #bmore #baltimorefood #smallbusiness #supportlocalbusiness #sweets #cake #pie #cookies #brownies #cupcakes #baltimorebaker #fallsrdrocks #marshmallow #bwi #discovercharmcity #caramel #cakepops #macaroons #mothersday#lovewhatwedo #EatMoreBaltimore #bakerslife #yummy
Repost @gertrudesbaltimore: Stop on by for brunch this weekend! Enjoy an order of Eggs Gertrudes while dining out on the terrace. Photo by @jcarroll79 #eatlocal #hollandaiseheaven #crabgoeswitheverything #baltimorefoodscene #yummy
Repost @chefwolf: @charlestonrestaurant #scallops #foodie #foodiesofinstagram #gastronomy #artofplating #artofeating #chef #cheflife #foodandwine #gourmet #yummy
Repost @rouxde_cooking_school: Pizza time is here! Walnut and garlic paste as sauce with mozzarella and fennel sausage. #pizza #dough #cooking #baking #panpizza #food #foodie #cheese #mozzarella #eat #dinner #friday #walnuts #sausage #yummy
Repost @musselbar: Peanut butter pie with a cookies & cream crust, need I say more? #peanutbutterwonder #newdessert #MBGBaltimore #RWRestaurantGroup #yummy
Repost @liv2eatrestaurant: #frittomisto! Weekend special - mixed, lightly battered shrimp, calamari, scallops $18. Great share item. #appetizer #seafood #federalhill #baltimorerestaurant #yummy
Repost @silverqueencafe: Pan seared scallops, ramp and asparagus risotto, and pea shoots. Spring, we love what you give us! #yummy
Tuesday, April 19, 2016
Level, a small plates lounge located in Historic Downtown Annapolis, has unveiled a new, revamped menu by Executive Chef Josh Brown that changes based on the freshness and seasonality of the ingredients. Broken down into five sections, Snacks, Pasta, Garden, Pasture and Sea, the new menu items feature small plates perfect for everyone to enjoy.
The new Pasta menu selections include Pork Ragout with Orechiette Pasta, Mozzarella, Garlic Confit and Sage Scented Ricotta ($13); White Truffle Mac with Parmesan, Mozzarella, Cheddar, Toasted Panko and Conchiglie Pasta ($11); and Lobster & Pesto with Jalapeño and Arugila Pesto, Pinenuts, Garlic Confit, Grape Tomatoes and Spaghetti ($13).
Garden features salads and vegetable plates including Sweet Potato Salad with Arugula, Red Onion, Black Rice, Goat Cheese and Green Harissa ($8); Braised Greens with Collards, Yellow Onions, Cider Vinegar and Hot Sauce ($8); and Moroccan Spiced Carrots with Roasted Carrots, Preserved Lemon, Cumin, Mint, Almonds and Sorrel ($9).
Pasture features pork and beef dishes that include Coco Rubbed Lamb with Beet Puree, Parsnip Sauce and Sorrel ($13); Grilled Pork Loin with Skillet Cornbread, Blackberry Sauce and Fennel and Arugula Salad ($13); and Grilled Butcher Steak with Sweet Potato Puree, Chimichurri Sauce, Dried Cherries and Micro Cilantro ($13).
Sea features dishes including Spicy Tuna Tartare with Yellow Fin, Chili Sauce, Soy, Sesame, Wasabi Tobiko, Micro Cilantro and House Chips ($12); Pan Seared Scallops with Bacon Hollandaise, Caperberries and Pea Tendrils ($13); and Calamari with New Potatoes, Arugula, Shaved Parmesan and Fried Capers ($11).
Level has a full drink menu that includes Beer, Cocktails and Wine. Housemade cocktails include Sangria with Burgundy Blend, Apple Maceration and Apple Bitters ($40 for pitcher and $10 for glass); Bourbonapolis with Woodford Reserve, Aperol, Apple Shrub, Fresh Lemon, Orgeat, Peychaud Bitters and Apple Cider Cube ($12); and Level Gimlet with Finlandia Vodka, Lime, Sugar Cane and House Lime Foam ($10).
Level is open daily starting at 5:00 p.m.
Level is a small plates lounge located in Historic Downtown Annapolis. As a part of the Fox Boy’s Hospitality Group, Level emphasizes serving local, sustainable food and handcrafted cocktails. Serving food from both land and sea, Level attains their ingredients from many local farmers and creates dishes ranging from Coco Rubbed Lamb to Spicy Tuna Tartare. Level’s philosophy is based on real relationships, trust and knowledge of its sources. Stay connected to Level by following the lounge on Twitter at @levelannapolis, on Facebook at www.facebook.com/levelsmallplates/, or visit the website at lannapolis.com
The French Kitchen at the award-winning Lord Baltimore Hotel will offer a special three-course menu on Mother’s Day. Seatings are available at 11 a.m., 1 p.m. and 3 p.m.Pricing for the special menu is $45 per adult and $20 per child 12 and under.
In addition, the restaurant is offering all you can drink Bloody Mary’s and mimosas for an additional $15 per person.
Reservations are required and can be made through OpenTable or on the hotel’s website at www.lordbaltimorehotel.com.
The Mother’s Day menu is as follows:
FIRST COURSE (Choice of one)
- Wild Mushroom and Lobster Bisque with Green Lentils, Shallots, Chamomile
- Chilled Plum and Ginger with Crystalized Ginger, Toasted Almonds, Vanilla Crème Fraîche
- Asparagus Salad with Morel Mushrooms, Pecorino Romano, Parma Ham, Hazelnuts, Brown Butter
- Vinaigrette Citrus and Berry Salad with Romaine, Radicchio, Bean Sprouts, Kataifi Crisp, Mango Vinaigrette
- Spring Tabbouleh Salad with Cracked Bulgur Wheat, Pickled Ramps, Charred Green Aioli, Morel Mushrooms, Tomatoes, Parsley, Arcadian Greens, Watercress, Lemon Vinaigrette
- Caesar Salad with Romaine, White Anchovies, House Made Croutons, Parmesan, Crispy Onion Straws, Caesar Dressing
SECOND COURSE (Choice of one)
- Grilled Salmon served with White and Green Asparagus Bundles, Farro Risotto, Hibiscus Beurre Blanc
- 6 oz. Filet served with Green Garlic and Leek Mashed Potatoes, King Bolete and Morel Mushroom Sauce, Broccolini with Green Garlic and Chili Flakes
- Chilean Sea Bass served with Zucchini Bread Pudding, Saffron Carrot Puree, Baby Spinach and Grape Tomatoes, Brown Butter Sauce
- Maryland Crab Cake served with Fava Beans, Tomatoes, Corn, Basil, Broccoli, Pommery Mustard Crème Fraîche
- Lobster Omelette - Three Egg Omelette with White Truffle Oil, Citrus Chervil Crème Fraîcheand served with a Garden Salad
DESSERT (Choice of One)
- Profiteroles with Vanilla Bean Gelato and Chocolate Sauce
- Plum and Apple Gateau with Amaretto Whipped Cream
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.
Having knowledge of various cultures spanning American, African, Austrian, Italian and Asian cuisines, Chef Williams brings to the hotel his passion for cooking by incorporating modern influence and culinary trends into classic Baltimore fare. In his new role, he taps into his culinary background and passion for local food to elevate the dining experience at Baltimore Marriott Inner Harbor at Camden Yards hotel and The Yard restaurant.
Chef Williams' career began with the Marriott brand 12 years ago at the Renaissance Charleston Historic District Hotel in Charleston, SC, before moving to Baltimore, MD for a position at the Baltimore Marriott Waterfront in 2006. He has since worked in four and five-star Marriott brand properties from Washington, DC, to Boston, MA, to Charlotte, NC. Spearheading the launch of various culinary divisions, Chef Williams was involved in the opening of the Renaissance Arlington Capital View Hotel; the Cosmopolitan Las Vegas; and Marriott's 4,000th hotel - the Marriott Marquis Washington DC. Most recently, before his return to Baltimore, Chef Williams worked as the Executive Sous Chef at The Ritz-Carlton, Kapalua in Hawaii.
Pairing fresh, high-quality ingredients, Chef Williams finds creative and inspiring ways of bringing life to every meal. Locals, tourists and event attendees who are craving unique, local Baltimore cuisine will find a seasonal menu inspired by the Chesapeake Bay's most revered dishes at The Yard at Baltimore Marriott Inner Harbor at Camden Yards. Just steps away from Camden Yards and M&T Bank Stadium, guests enjoy creative local dishes and a unique self-serve beer and wine wall. The Yard is committed to serving the freshest local ingredients to food connoisseurs from around the world.
Chef Williams attended culinary school at the prestigious Johnson and Wales University in Charleston, S.C. He holds an associate's degree in Culinary Arts and a bachelor's degree in Food Service Management. Chef Williams resides in Baltimore, MD with his wife Irnise and their son.
Monday, April 04, 2016
Food Network is looking for the most talented kid chefs around the country who have what it takes to compete on Chopped Junior. They are in search of young culinary masterminds between the ages of 9 and 13 who can take the heat in the kitchen and the competition!
For more information and how to apply, please visit thewebsite at www.JSCasting.com.