Chef Behind Bars

Cloudy skies, wind gusts and rain drops set the scene for the Chef Behind Bars event last Wednesday, April 22. Though the weather wasn’t up to par, this didn’t stop the masses of people flooding the waterfront of Wit & Wisdom Tavern to support this great cause.

Chef Michael Ransom of B&O American Brasserie. Photo by Taylor Seidel/TU Student.

Chef Sergio Vitale entertaining the crowd. Photo by Taylor Seidel/TU Student.

Seven of the premier chefs around Baltimore teamed up to create signature cocktails with one mission: raise money for the Share Our Strength’s No Kid Hungry campaign.

Cocktails from the first round, featured Chef Mills, Chef Dyson, Chef Keefer and in back Chef Becker) Photo by Taylor Seidel/TU Student.

Dooby’s head chef Tim Dyson accompanied by his staff mixing up their cocktail. Photo by Taylor Seidel/TU Student.

The featured chefs were host Chef Zach Mills, Chris Becker of Fleet Street Kitchen, Tim Dyson of Dooby’s Coffee, Cyrus Keefer, Mike Ransom of B&O American Brasserie, Sergio Vitale of Aldo’s Restaurant and Bryan Voltaggio of Aggio. Beautiful libations and creative concoctions led to a fun night under the stars.

Host Chef Zach Mill of Wit & Wisdom finishing up his cocktail. Photo by Taylor Seidel/TU Student.

Chef Cyrus Keefer with his cocktail. Photo by Taylor Seidel/TU Student.

Chef Chris Becker of Fleet Street mixing up his cocktail. Photo by Taylor Seidel/TU Student.

Shake Shack of Baltimore wasn’t competing but they still put out an incredible boozy shake, their traditional salted caramel pretzel concrete with a little bourbon floated on top. If I was voting, this was my favorite.

The judges voted for Chef Keefers cocktail as the “Judges’ Choice.” Chef Bryan Voltaggio took home the “People’s Choice.”

Chef Bryan Voltaggio preparing his tropical cocktail. Photo by Taylor Seidel/TU Student.

 

Live entertainment by RIO brought the whole event together.

Live music performed by RIO. Photo by Taylor Seidel/TU Student.

Though the weather wasn’t perfect, the cocktails and the money raised for this cause were incredible.

Tuna Tartar. Photo by Taylor Seidel/TU Student.

Chef Voltaggio’s people’s choice winning cocktail and a beautiful Baltimore sunset. Photo by Taylor Seidel/TU Student.

For more information on No Kid Hungry, or for upcoming Culinary Events please check out their website at www.nokidhungry.org.

 

 

Edited by Jared Kurlander.

The EmporiYUM

Close your eyes and imagine all of the tastiest treats, beers, wines and the best restaurants of the area. Now, open your eyes and realize that this was all a reality this past weekend, April 18 to 19, at The Emporiyum in Baltimore.

There were sweet things, salty things, savory things and even alcoholic things. For all of you who weren’t there basking in the foodie glory, I’m here to share some of the highlights of the day.

The market was massive and full of people and vendors. The Emporiyum had taken over an old bread distribution center to fit all of the vendors. Inside, the smells were overwhelming, my dad and I quickly scanned the market to see where to start our food journey.

We picked a crowd favorite (judging by the line), The Local Oyster, a traveling oyster bar local to the Baltimore area. Offering fresh oysters on the half shell for a dollar, it was a perfect snack to get the afternoon started.

The Local Oyster. Photo by Taylor Seidel/TU Student.

From there we moved around to several different locally produced products like WOOT! Granola, a local granola company who uses all natural ingredients and creative pairings to make a spicy yet flavorful snack.

The Mallow Bar was our next stop, which served artisan and handmade small batch marshmallow treats, called Mallow Crunchies, in all different flavors. Mallow Crunchies are sold at farmers markets, online and at specialty shops. You have to try the one with M&Ms.

The display from the Mallow Crunchies. Photo by Taylor Seidel/TU Student.

After a quick swig of water we were on to more vendors. Soom Foods featured natural, gluten-free and vegan style spreads. Their Sriracha hummus was flavorful and delicious.

Keeping with the spreads and dips, Cava Mezze, a Greek inspired restaurant found in the D.C. area, had some fantastic hummus spreads to sample.

Cava Mezze’s spread. Photo by Taylor Seidel/TU Student.

Finally, King of Pops exceeded all expectations with their flavorful and fruity ice pops served out of a traditional style cart.

As for the featured restaurants at The Emporiyum, the chefs put on an expo for everyone. Fleet Street Kitchen’s own Chef Michael Correll prepared a chorizo sausage with radishes and avocado. Chef Zach Mills of Wit & Wisdom in The Four Seasons, had a spicy version of Maryland crab.

Fleet Street Kitchen’s chorizo taco. Photo by Taylor Seidel/TU Student.

A new favorite of mine, The Corner Pantry’s own Chef Neill Howell had a traditional English sausage roll.

The table display from The Corner Pantry. Photo by Taylor Seidel/TU Student.

Sausage rolls from The Corner Pantry. Photo by Taylor Seidel/TU Student.

The Food Market had one of their most popular selling appetizers to taste, a warm bread stick with beer-cheese fondue. Timber Pizza Company, a mobile wood-fired pizza company, surprised my taste buds with a caprese salad on a stick and a delicious pesto pizza. The newest addition to the Baltimore food scene, Shake Shack, provided their single and double burgers and their famous concrete milkshakes.

Warm breadstick and cheese fondue from The Food Market. Photo by Taylor Seidel/TU Student.

 

Shake Shack’s single burgers. Photo by Taylor Seidel/TU Student.

Above all, there were two dishes that absolutely blew my mind. Dooby’s Chef Tim Dyson had a Korean style fried chicken with unbelievable Thai sauce. Also Woodberry Kitchen’s creativity was unprecedented as the chef prepared a traditional brisket and slaw sandwich served on a homemade glazed doughnut. The end result was delicioso.

Dooby’s Korean fried chicken. Photo by Taylor Seidel/TU Student.

The pastry spread from Butter Brothers. Photo by Taylor Seidel/TU Student.

The Emporiyum brought together some fantastic food vendors, restaurants and foodies both young and old. It was a true depiction of the growing food trends and I was so happy to be able to attend it.

Woodberry Kitchen’s glazed doughnut brisket sandwich. Photo by Taylor Seidel/TU Student.

For a full list of vendors and restaurants at this year’s Emporiyum please look online at theemporiyum.com

Until next time. I wish you GoodEats!

 

– Edited by Jared Kurlander

Baltimore Fine Dining Guide

Baltimore is a city full of culture, history and some fantastic food. Like any big city, restaurants differ exponentially in cuisine as well as pricing. I’m going to share with you all some of my favorite fine dining restaurants in Baltimore. I tried as hard as I could to stay away from the big name chains and focus on some of the delicious upscale eateries in Baltimore. Please note that these restaurants are in no particular order and I apologize if any of your favorites aren’t included. I hope you all enjoy.

 

1. Woodberry Kitchen (2010 Clipper Park Road, No. 126) – Restaurateur Spike Gjerde’s flagship restaurant, Woodberry Kitchen specializes in farm to table. The restaurant was created from an old factory to match the refined vibe of the food.

 

2. Tio Pepe (10 E Franklin Street ) – Upscale Spanish cuisine from the “Old Country” is exactly what you receive when you dine here. You must try the sangria, paella and of course the pine nut cake, they’re a few of the specialties and my favorites.

 

3. Ouzo Bay (1000 Lancaster Street) – Located in Harbor East, this upscale Greek restaurant is a Baltimore staple of mine. You absolutely have to try the fresh fish or lamb.

 

4. The Food Market (1017 W. 36th Street) – Part of the up and coming Hampden neighborhood, The Food Market fits the scene with very creative menu and cocktail choices. An open kitchen allows you to watch Executive Chef Chad Gauss at work.

 

5. Wit & Wisdom  (200 International Drive) – Chef Michael Mina’s American restaurant located in the Four Seasons Hotel offers beautiful and chic menu items. With new Executive Chef Zack Mills at the helm, this Zagat rated restaurant is a must try.

 

6. Fleet Street Kitchen (1012 Fleet Street) – This is a favorite restaurant of mine specializing in American cuisine. Craft cocktails, beers and wines are matched perfectly with Executive Chef Michael Correll’s imaginative dishes.

 

7. Charleston (1000 Lancaster St) – An absolutely beautiful restaurant from executive chef and co-owner Cindy Wolf. Fantastic service and food are always guaranteed here.

 

8. The Prime Rib (1101 N Calvert St #102) – One of Baltimore’s most iconic steakhouses. Incredible cuts of meats featured on the menu. You must try the prime rib if you choose to go here.

 

 

 

 

Edited by Jared Kurlander

Baltimore Restaurant Week

Ladies and gentleman, fasten your seatbelts for one of the most exciting times in the Baltimore dining scene. Baltimore Restaurant Week started last week and runs through this Saturday, Feb. 28.

Restaurant week gives you a chance to sample tastings from menus at a prefix price. Restaurants offer a two-course lunch menu for $15 and a three-course dinner menu for either $20 or $30 depending on the restaurant.

Don’t worry about the portions being smaller than usual, all of the restaurant week menu offerings are the same size and portion as the normal menu, just at a portion of the price.

This season, they’re a ton of fantastic restaurants offering special menus. Some of my favorites include: Tio Pepes, Chiapperellis, Blue Hill Tavern, B&O American Brasserie, Fleet Street Kitchen and many more. Also featured are a few restaurants I have been dying to try like Bryan Voltaggio’s Family Meal, which just recently opened, or the restaurants of Horseshoe Casino or the Baltimore Marriott Waterfront’s newest restaurant, Apropoe’s.

Shrimp Nicola from Chiapperelli’s Restaurant Week Menu. Photo by Taylor Seidel/TU Student.

So, whether you’re in the mood for a traditional steakhouse, fine Italian dining, classic American or anything in between, Baltimore Restaurant Week gives you the opportunity to satisfy that craving at not a lot of coin.

Hope you all enjoy and please go out and taste some of Baltimore’s best.

Philly Cheesesteak Tacos from Bond Street Social. Photo by Taylor Seidel/TU Student.

Reservations can be made on OpenTable.

Until next time. I wish you GoodEats!

For more information on my restaurant travels please follow my Twitter/Instagram handle                @GoodEatsMD.

Fleet Street Kitchen

There are a few restaurants in Baltimore that always top my list when people ask for recommendations. These restaurants are typically very modern with absolutely incredible food. They really capture the Baltimore dining scene. One of these restaurants near the top of that list is Fleet Street Kitchen, a favorite of mine since the first time I went there to eat. I am amazed at the beautiful plates, the modern décor and the all around knowledgeable and friendly staff.

On Dec. 9, I had the pleasure of being invited back to Fleet Street Kitchen to welcome in their new executive chef, Michael Correll. Correll was already working for the Bagby Restaurant Group for their Towson location, Cunninghams. Chef Correll put together a tasting menu featuring some of the freshest and most exquisite pairings.

The tasting menu and table setting. Photo by Taylor Seidel/TU Student.

The evening began with a Fluke Crudo, a thinly sliced piece of raw white fish served with poppy seed, caviar and buttermilk. At first I was nervous eating the raw fish, but the caviar and buttermilk sauce complimented the tender pieces of fish so nicely.

Fluke Crudo. Photo by Taylor Seidel/TU Student.

Next was one of my favorite courses: the house made Pumpkin Agnolotti. A very tender ravioli esque noodle stuffed with pumpkin and served with brown butter, sage, a tart preserved meyer lemon and black winter truffles. It has always been a dream of mine to sample black truffles and they definitely lived up to all the hype. They perfectly complimented the dish and added a nutty taste.

Pumpkin Agnolotti. Photo by Taylor Seidel/TU Student.

The third course served was a beautiful piece of Halibut. The firm filet was served with glazed baby carrots, kale and this decadent hazelnut butter. The hazelnut butter stole the show; I wanted to spread this butter on bread. It was nutty and just perfectly balanced the dish.

Roasted Halibut. Photo by Taylor Seidel/TU Student.

Meat came next on the tasting menu. A rare piece of Beef Strip Loin served on a bed of potato gnocchi, black trumpet mushroom, broccoli and peanuts. The loin was cooked beautifully and paired so perfectly with the tender gnocchi.

Beef Strip Loin. Photo by Taylor Seidel/TU Student.

Feeling ten pounds heavier and with four courses completed, we moved to dessert. Prepared for us was a beautifully plated Vanilla Bean Panna Cotta with the first of the season blood orange gelée. One dessert wasn’t enough. A Honeycrisp Apple Napoleon was also brought out. Almond pecan granola and a tart granny smith apple sorbet paired perfectly with the sweet crème of the Napoleon. It was an absolutely perfect way to finish this meal.

Vanilla Bean Panna Cotta. Photo by Taylor Seidel/TU Student.

A huge kudos to Chef Correll and his staff. His technique and creativity will be a perfect fit for Fleet Street Kitchen.

 

Until next time. I wish you GoodEats!

 

 

Edited by Jared Kurlander.