It was early evening out at the Maryland State Line off 83 North where I met numerous local, sustainable farmers at Oak Spring Farm; all of them are part of the food hub www.ChesapeakeFarmtoTable.com. The evening titled Fall Harvest Feast had chefs, caterers and restaurateurs enjoying the bounty of Chesapeake Farm to Table food hub farmers, ranchers, beekeepers, and dairies. Restaurateurs and chefs had round name tags and the farmers were square, all in the desire to open dialog between the two. Even the seating for dinner had restaurateurs sitting across from the farmers to learn, share and commiserate.
Tuesday, October 18, 2016
Saturday, October 15, 2016
The ever so quirky and food curious Andrew Zimmern’s show Bizarre Foods Delicious Destinations was in Baltimore a couple months ago filming for a focused look at iconic Baltimore foods. The episode will start airing on the Travel Channel starting Tuesday, October 18th at 9 p.m. with encore performances Wednesday, October 19th at 12 a.m., Sunday, October 23rd at 4 p.m., Monday, October 24th at 9:30 p.m., Tuesday, October 25th 12:30 a.m. and Tuesday, November 8th at 2 p.m. (times are East Coast) and probably have a life of its own online.
Sunday, October 02, 2016
It was 15 years ago in October when the owner and chef Riccardo Bosio of Baltimore’s leading Northern Italian Restaurant, Sotto Sopra shared part of his Italian culture as well as his cuisine with a night filled with live opera performances and a multi-course dinner. Bosio grew up in Bergamo, no far from Milan and shared his mother’s love of opera and that was a start of what is now a monthly event that has been a huge success at this Mt. Vernon restaurant for 15 years.
On Sunday, October 16th Sotto Sopra celebrates kicking off the 15th season with a gala evening, bringing back former performers for a one night event of three sopranos and their tenor. On this opera night, as a celebration of 15th years, they are welcoming back Kathleen Stapleton, the soprano who performed the first Opera Night and many Opera Nights thereafter. Joining Kathleen, by special arrangement is Diane Abel, whose operatic renditions of your favorite songs and duets entertained so many of you. Last, but far from least, is our current soprano, the versatile Karen Myers Rhodovi who amazes all our guests with her stratospheric high notes.
Opposing the exquisite singing of these 3 soprano stalwarts will be their long running tenor, Paul McIlvaine, whose musical tones have been heard at Sotto Sopra’s Opera Nights continually throughout all the opera nights. Hear all four voices as the evening opens with the resounding songs from La Traviata.
The incomparable accompanist, Thomas Hetrick, will “tickle the ivories” to complement the vocalizing that tells the stories of loves, lives and sacrifice.
Each guest will receive a free CD as a remembrance of the Opera Night 15th Anniversary
They expect a sellout crowd; tickets should be purchased early to guarantee your evening of music, songs and the cuisine that reflects the deft hand that is Italian.
Kathleen Stapleton, Soprano
Diane Abel, Soprano
Karen Myers Rhodovi, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Pianist
Lobster and Prosciutto Crostini
Tomato and Basil Risotto with Roasted Scallop and Goat Cheese
Pan Seared Halibut
with sautéed spinach and avocado sour cream aioli
Lavender Panna Cotta
with fig and caramel
$58 Per Person
Includes multi course dinner and live entertainment
(excludes beverages, tax and gratuity)
FUTURE OPERA NIGHTS – Save the Dates
Sundays: Nov 13th & December 11th
*Credit card guaranteed tickets are required for Opera Night. Parties cancelling their tickets 48 hours prior and no shows to Opera Night will be billed $50 per person in their party.
Sotto Sopra Restaurant – 405 N. Charles Street – Baltimore MD 21201 – 410 625 0534
Street and valet parking available
Sunday, September 25, 2016
Both Whole Food Stores in Baltimore – Mt. Washington and Harbor East have enticing yet traditional selections of foods for your Jewish High Holidays: Rosh Hashanah and Yom Kippur. Why do all the work when Whole Foods has such a varied selection. (see menus below or click HERE). You can order ahead or come in to either location in Baltimore to the prepared food departments.
In an exclusive partnership Whole Foods Baltimore and www.DiningDish.net we has created an opportunity for you WIN a “Break the Fast” Yum Kippur meal for 6-8 people. The contest is simple, peruse the menu, list one item you would like to have on your “break the fast” table from the Whole Foods menu, share the DiningDish.net post and use the hashtag #breakthefastWholeFoods. Post on Facebook, Twitter or Instagram for a chance to win.
Example to enter:
- 1. #breakthefastWholeFoods
- 2. One menu item from the Whole Foods Break the Fast menu you want (i.e. Butternut couscous salad, Gravlax Style Salmon etc.)
- 3. Add the link to this story www.diningdish.net/2016/09/win-yom-kippur-meal-for-6-8-from-whole.html
Saturday, September 24, 2016
It’s sizzling, almost off the press, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates by Roberta Roberti, author of Vegetarian Italian Traditions. If there was any every a doubt of the interest and growth of being a vegetarian, my visit this week to Natural Products Expo East has shown how deep our nation’s interest is.
Roberta Roberti graduated from the Natural Gourmet Institute for Health & Culinary Arts in New York City, was a James Beard Scholarship recipient, and had a blast doing her internship at the James Beard House. She’s been a personal chef and magazine editor, and her co-workers never fail to devour every crumb she brings in. Her first cookbook, Vegetarian Italian: Traditions, is currently available from all online retailers, but will soon be reissued as a different volume. World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates is her second cookbook. Her food articles can be found in numerous publications, and she is also a fiction writer and freelance editor.
Roberta has generously agreed to write this guest post for Dining Dish and share one of her many vegetarian recipes from her forthcoming cookbook that is focused of the cuisines of the world. You can enjoy other numerous vegetarian recipes at www.mizchef.com
“Women go into the food business to pursue a variety of interests. For me, it’s always been recipe development and writing. That’s what I love to do. And I turned that interest into articles and cookbooks. My first one is Vegetarian Italian: Traditions. My latest one is called World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates.
You’re assuming at this point that I’m vegetarian. That would be a good guess, but wrong. I was a vegetarian for many years, which is when I began working on Vegetarian Italian. For health reasons, I began eating meat again, but I still prefer meatless meals often and decided that my second cookbook would be vegetarian as well. More and more people around the world are becoming vegetarian, even in places where the concept was foreign a decade ago. And vegetarians, too, love to entertain and prepare multicultural food.
And that’s how I came up with my idea—I wanted to bring those interests together and offer a book that would allow people who prefer meatless food when entertaining and simultaneously “travel in their minds,” as Nora Pouillon puts it.
It took years of research—both the academic kind (I read everything I could get my hands on about cuisines around the world) and the fun kind (I tried different restaurants, traveled a little, and totally took advantage of my multicultural friends’ hospitality). Many experiments and false starts later, I had a collection of recipes that I felt represented a good portion of the global culinary community.
Many of the recipes were meatless to begin with. The ones that weren’t, I tweaked and substituted ingredients until I felt that they worked as well as their meat-based counterparts. Of course, since these recipes come from all around the world, there was the issue of product availability. While almost anything can be purchased online now, cost and freshness are still concerns. So, I also had fun experimenting with substitutes for the American market. For example, in the Singaporean recipe Chicken Rice, the mushroom typically used is monkey head mushrooms. But these are not easily found in the U.S. (some specialty markets do carry them). So I created the recipe using what’s been described as being close to monkey head mushrooms in taste and texture: prince (or king) mushrooms, which are commonly available in Asian markets in the U.S.
How had I even learned about monkey head mushrooms? I was having drinks with a fellow cookbook author at Sardi’s, the famous restaurant in New York City with the caricatures of famous people on the wall. I’d never been there and was a little bit in awe of being in this legendary place. My companion, on the other hand, practically lived there and was very comfortable chatting with the bartender and other patrons. We struck up a conversation with a cute young couple having drinks at the bar. They were on their honeymoon, and as we talked with them, we learned that they were originally from New Zealand and living in Singapore. Conversation turned to food and they mentioned monkey head mushrooms, popular in Singapore.
I went home with monkey heads on my mind and was determined to learn about them. (They also go by the names lion’s mane mushroom, bearded tooth mushroom, satyr’s beard, bearded hedgehog mushroom, pom pom mushroom, and bearded tooth fungus. In Chinese cuisine, they’re used for medicinal purposes for such things as “brain health”—so, good for warding off Alzheimer’s— immunity, and nerve health, and as an anti-inflammatory.) To this day, I’ve yet to try them, as they are extremely difficult to find fresh (although you can find them dried, and my understanding is they’re starting to become more available).
Of course, this book is not just for vegetarians, but anyone who wants to incorporate meatless dishes into their repertoire. Every party has vegetarian or vegan guests, and this book provides a resource for any host/hostess for meatless options.
The recipe I offer you here is a dish popular in Cuba: Ensalada de Aguacate, Papaya y Piña, which translates to Avocado, Papaya and Pineapple Salad. The combination of tropical produce is typical of the island nation.
Ensalada de Aguacate, Papaya y Piña
Avocado, Papaya and Pineapple Salad
Makes 8 to 10 servings.
The Taíno Indians of the Caribbean called papaya the “fruit of the gods,” and combined with avocado and pineapple, this dish is a tropical appetizer truly fit for the gods. Don’t use extra virgin olive oil in this recipe—the flavor is too strong and will overpower the other ingredients.
3 cups fresh diced pineapple
3 cups diced papaya
2 Has avocados, peeled and diced
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon salt
Pinch freshly ground black pepper
A few lettuce leaves
Place the pineapple, papaya, and avocado in a large bowl. Whisk together the oil, vinegar, salt and pepper in a small bowl; pour it over the salad and gently toss.
Arrange the lettuce leaves on a platter and place the salad neatly on top. Serve cool but not ice cold.”
World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates will be available at all online retailers this fall.
Roberta Roberti – www.mizchef.com
Facebook Fan Page – www.facebook.com/mizchefcooks
Twitter @mizchefcooks Instagram Chefbobi
Wednesday, September 07, 2016
The spinoff of Hampden’s successful The Food Market, La Food Marketa opens its doors, Thursday, September 8th for dinner at Quarry Lake off Greenspring Avenue featuring the flavors of the Americas. Chef owner Chad Gauss states, “The menu will include smaller plates chiquita and “pequeño - items like cilantro tuna, buffalo chicken taquitos, roasted lamb ribs, secret nachos (complete with squeeze bottle cheese) and larger grande dishes like Corona shrimp, beef tenderloin tostada, “la meatloaf” - veal, beef, peppers, onion, mesquite rice, roasted salsa verde - and veggie burger enchiladas and more. Guests can build tacos using everything from lamb barbacoa to tequila beef short ribs to ahi tuna and crispy fish.” Chad adds, “And, yes, we’ll also serve simply grilled meats and fish - and of course, we’ll have a bangin’ burger.”
La Food Marketa’s head chef is longtime Food Market employee, John Bedingfield. Chad says of John, “He started at the bottom, learning the ropes in the kitchen at The Food Market. We have a similar style and it makes perfect sense to incorporate him to lead the effort here.”
Tying in the flavors of the Americas, their full bar is offering margaritas, mojitos and sangrias by the glass and the pitcher, a full cocktail menu and beers. Opening drafts include Union Craft Brewing Duckpin, Dogfish Namaste, National Bohemian and Dos Equis. Two signature cocktails give a nod to the restaurant’s location: The Pikesville Colada - Cruzan white rum, mango puree, agave nectar, chipotle syrup, lime and The Greenspringer - reposado tequila, lime, cilantro, avocado, cayenne & salt rim. Those who do not imbibe will not be left out, non-alcoholic drinks include Stubborn fountain sodas, Mexican sodas, Jarritos sodas - tamarind, lime, fruit punch, grapefruit - as well as coffee, tea and soft drinks.
Reservations can be made via OpenTable or call the restaurant 410 415-0606
La Food Marketa –Quarry Lake at Greenspring – 2620 Quarry Lake Drive – Baltimore, MD 21209 www.lafoodmarketa.com
Wednesday, August 31, 2016
Tonight, local authors Neal and Kathy Wielech Patterson are doing a meet,greet and drink happy hours at B & O American Brasserie to launch their latest book Maryland’s Chesapeake. The history along with recipes both old and new are featured in the this tome focused on the influence of the Cheseapeake Bay’s bounty on the lives of those making a living from the bay as well as those living in the region.
Copies of Maryland’s Chesapeake will be available for purchase and Kathy and Neal will be on hand to sign their book.
That is tonight, Wednesday, August 31st with an extended happy hour from 4:30 pm to 7:30 pm at the B & O American Brassierie – 2 North Charles Street, Baltimore, MD 21201.
Enjoy select beer for $3, champagne and wine for $4 and specialty cocktails for $5.
Can’t make the meet, greet and eat – you can purchase Maryland’s Chesapeake at Amazon.com
Saturday, August 27, 2016
Before the age of Instagram and Twitter, before social media had such an impact on restaurant visibility, there were organizations like the American Institute of Wine founded by the likes of Julia Child and Robert Mondavi that emphasized learning about food and how it comes to the table. Food and wine dinners at local restaurants around the country allowed the populous to come in and taste a multiple course dinner paired with wines. That was yesterday, today pop-up dinners are the rage, and taking advantage of that concept is Tapas in the City. Take two young ladies with marketing backgrounds, Jordan Zelesnick and Rachel Lipton, highly visible social media curators, created Baltimore’s Tapas in the City - multi course pop up food and wine events at a fair market price.
The fledging Tapas in the City dinners have been held at Bluegrass Tavern in Federal Hill, Sammy’s Enoteca in Fells Point, Cava Mezze which borders Harbor East on Fleet Street and an upcoming event at Cosima in Mill No 1 in the Woodberry area of the city on Tuesday, September 20th.
Thursday, August 25, 2016
What a surprise I just got from my friend Daniel Waldman, he just posted to watch his daughter Amandine on the Food Network’s Chopped Junior, Tuesday, September 6th at 8pm ET/PT. Things started to make sense to me – I had mentored Amandine back in March on knife skills, taste and flavor just thinking she wanted to learn more about cooking, she loves to cook with her dad. But I digress.
Daniel just explained what he could, which is very limited until the show airs. He said Amandine; his perky, petite powerhouse of a nine year old wanted to compete on Chopped Junior, and what parent can deny their child an opportunity--- so they let her apply.
Monday, August 22, 2016
The 60-second commercial features the timeless voice and lyrics of Edith Piaf’s “Non, Je Ne Regrette Rien,” (“No, I Do Not Regret Anything”), a song that serves as an anthem to live life to its fullest. Titled “Each and Every Day,” the ad shows a woman as she ages from baby to older woman in one 24-hour day and prioritizes pleasure as essential throughout her life each and every day.
Wit and Wisdom is your host as their award winning sommelier, Julie Dalton, takes guests through the tasting of 15 wines they offer by the glass this Thursday, August 25th. It should be a enlightening evening on their harbor-side patio starting at 5 pm through to 7 pm.
Dalton, earning Wine Spectator’s 2016 Best of Award of Excellence for Wit & Wisdom, put personality and wit to this wine tasting “Pours Personified.” Each wine on the Wines by the Glass menu is personified, containing three unique descriptors: one witty, another wise and the third a pop culture icon evocative of the respective wine’s qualities.
Below are a few examples and attached is the full menu:
· Selbach-Oster Pinot Blanc is: Utilitarian, Delicious, Coco Chanel
· Wimmer Zcerny Roter Veltliner is: Broad, Apricot, Clark Kent
· Chandon Etoile Brut is: Sexy, Smokey, Lana Del Rey
During the event, guests will rotate from three categorized tables to taste a total of 15 different wines from the menu. Guests will have the opportunity to apply the knowledge they’ve learned by recommending their own pop culture descriptor of four additional wines. Dalton will pick her favorite descriptor and add it to the Wines by the Glass menu for the fall season.
Wit & Wisdom will also offer small bite pairing provide by Executive Chef Zack Mills to furth highlight the wines’ characteristics.
Pours Personified – Thursday, August 25th 5 pm to 7 pm $40 per guest (all inclusive)
PURCHASE TICKETS: https://www.eventbrite.com/e/pours-personified-tickets-27012254380
Wit & Wisdom
Four Seasons Hotel
200 International Drive
Baltimore, MD 21202
Sunday, August 21, 2016
With the best view of Baltimore’s Harbor, the Rusty Scupper invites you to their top deck to take in the view, nosh a nosh, have a cold one and enjoy the tunes. Every Sunday, is Funday on the upper deck of this well established restaurant.
· Nosh a nosh: From oysters to a juicy bacon burger – there is something for everyone’s hunger level.
· Have a cold one: Adults chill with a draught or bottle beer, specialty cocktails and wine and the kiddies can kick back with an Arnold Palmer, soda or a non-alcoholic version of the specialty cocktails.
· Enjoy the tunes: Enjoy the breeze on the upper deck while The Jimmy Buffet cover band plays some mellow tunes. Added bonus, the musicians playing at Pier 6 streams into the evening air.
From 4 p.m. to 8 p.m., every Sunday hopefully throughout to early fall – grab a seat, a plate and a drink and soak in the best view of Baltimore’s Inner Harbor.
For more information or to make a reservation, visit www.rusty-scupper.com or call (410) 727-3678.
The Rusty Scupper
402 Key Highway
Baltimore, MD 21230
410 727 3678
Facebook: RustyScupper Instagram & Twitter @RustyScupper1
Friday, August 12, 2016
Come October 1, 2016, Gino Cardinale and Bruce Bodie, owners of City Cafe will take over ownership of Green Spring Station's -Tark’s Grill. City Cafe has been a success and a neighborhood staple in Mount Vernon for 22 years and will remain, continuing to grow. Cardinale and Bodie’s plans for Tark’s Grill will slowly evolve. At this time, the name will not change, but interior renovations will take place in 2017.
City Cafe’s popular ala carte brunch will soon be arriving to Tark’s Grill once they take ownership. James Jennings, executive chef of City Cafe, will partner with Cardinale and Bodie on this new venture. Jennings was recently chef de cuisine at The Food Market and sous chef under Michael Mina in San Francisco. All Tark’s staff will be retained, including kitchen staff, who will work under Jennings come October 1. For those concerned, Tark’s gift cards will still be honored.
Tark’s namesake and co-owner Terry Arenson said Tark’s has always been a labor of love. “We’re Valley area guys and our first priority has always been to do right by this wonderful community. We’ve had a great run, but the time has come to pass the torch. In our careful analysis, City Cafe came up first-rate across every metric. We’re confident that they bring the experience and reputation necessary to succeed.”
Patrons can soon enjoy recent renovations to the courtyard at Tark’s, completion scheduled in September. Tom Peddy, principal at Foxleigh Enterprises, an owner at Green Spring Station stated, “The outdoor area connected to Tark’s will soon be a one-of-a-kind place with a fountain featuring both fire and water. The Italian-made pergola will give those who love dining al fresco the chance to do so for nine months out of the year.”
Tark’s Grill, has had a successful run since 2008, taking over the restaurant spot that once was Harvey’s Restaurant @ The Green Spring Station owned by Harvey Shugarman. It was also Shugarman who was the food and beverage guru at the old Girard’s night club that occupied the same space, wait for it, City Cafe.
Tark’s Grill is located at 2360 West Joppa Road in Lutherville/Timonium - Baltimore County and City Cafe is located at the corner of Cathedral and Eager Streets in Baltimore City.
Wednesday, August 03, 2016
|Elizabeth and Kevin Irish - The Local Fry|
Back in June, fans were asked to Tweet or Instagram their best recipe tagged with #IChallengeAJ and the #StayHungry man chose the winner.
AJ’s competition is the husband and wife duo who own Federal Hill’s The Local Fry famous for their British Isles inspired chips topped with the tastiest toppings. French fry aficionados need to try The Local Fry’s selection of specialty French fries. The plain and unadulterated triple fried Idaho potatoes are top-notch, crispy and tasty, but at The Local Fry you want to dig into their specialty French fries. This isn’t just stoner food, the French fries are topped with tasty flavor profiles that are globally inspired: Poutine, Greek, Kimchi Pork, Buffalo Chicken, Hawaiian,Bahn Mi, Tonkatsu Curry and the house fries named ‘The Local Fries’ on the blackboard menu are spicy Mexican.
|The Local Fry's Hawaiian fries|
Judges include Chef Chad Gauss from The Food Market and 13-year-old Bryce Taylor, a Food Network Teen Chef and Junior Finalist from Food Network’s show Chopped Junior. Chris Person, Sous Chef for Dempsey’s Brew Pub & Restaurant, will serve as Jones' assistant for the day.
For those of you who like to follow on social media: Adam Jones @simplyaj10 – The Local Fry @The LocalFry
The Annual Comptrollers Cup Competition, formerly known as the Winemasters Choice Competition, brings together wine makers from across the state of Maryland for a blind judging where the judges only know the composition of the wine, not the label, price nor any other details. A flight of wines in a single category was dispersed to the five judges for evaluation.
It is time to make room in your wine cellar for 2016 "Best in Class" Winners:
- BEST WHITE: Boordy Vineyards • Landmark Reserve Albariño 2015 (Baltimore Co.)
- BEST WHITE BLEND: Old Westminster Winery • Greenstone, Third Edition (Carroll Co.)
- BEST ROSÉ: Crow Vineyard • Rosé 2015 (Kent Co.)
- BEST RED: Old Westminster Winery • Malbec 2014 (Carroll Co.) *Best in Show
- BEST RED BLEND: Sugarloaf Mountain Vineyard • Evoe 2013 (Montgomery Co.)
- BEST CIDER: Great Shoals Winery • Hard Blackberry (Montgomery Co.)
- BEST FRUIT: Linganore Winecellars • Mango Sangria (Frederick Co.)
- BEST MEAD: Charm City Meadworks • Sweet Blossom (Baltimore City)
- BEST DESSERT: Linganore Winecellars • Indulgence (Frederick Co.)
Monday, August 01, 2016
|Sotto Sopra's 2 Course Restaurant Week lunch - $15 thru Aug 7th|
Baltimore City’s Restaurant Week which kicked off last week has numerous restaurants that have extended through to Sunday, August 7th while Baltimore County Restaurant Week will start this Friday, August 5th and run through Sunday, August 20th. A number of restaurants both in the city and county are offering special brunch options for the weekends. There is a little overlap, some county restaurants participate in the Baltimore City’s promotion and vice versa.
Traveling during August, check your destinations for their summer restaurant week promotions. NewYork City started their restaurant week in July, July 25th, and it ends August 19th – 2 course lunch $29 and 3 course dinner $42.
Saturday, July 30, 2016
Such a success last year, Fork & Cork dinner series, now called Fork & Cork 2.0 brings together a selection of Baltimore’s top chefs who for one night a month fashion a pop up dinner at each other’s restaurants as they cook together. Now their sommeliers are challenged to find the best pairings with the chefs inspired culinary renderings. Last year was a sell out with three nights, three chefs and three sommeliers. This year there are now four chefs and four sommeliers, adding Chef Ben Lefenfeld of La Cuchara and their sommelier, Greg Schwab.
Each pop up dinner, the chef host and sommelier set the tone with their choices for the main course and dessert, the other three visiting chefs and sommeliers put their best visions on their plate and in the wine glass to cover the three remaining courses. Each month, on a Tuesday evening at 6: 30 pm, all four chefs and all four sommeliers put together your food and wine dining experience.
1. August 16th – Aggio Restaurant – Chef Bryan Volaggio and Advanced Sommelier Chris Coker
2. September 13th – La Cuchara – Chef Ben Lefenfeld and Advanced Sommelier Greg Schwab
3. October 18th – Fleet Street Kitchen – Chef Chris Becker and Sommelier Tim Riley
4. November 15th – Wit & Wisdom – Chef Zack Mills and Advanced Sommelier Julie Dalton
You can attend one, two or three of these dinners BUT if you purchase all four dinners, there is an added bonus, you will receive a $20 gift card to each of these four restaurants and you will be entered in to "WIN dinner for Two" at all of them.
The five course dinner and wine pairing is $115 per person (excludes tax and service charge) Purchase tickets at EventBrite
Thursday, July 28, 2016
Come the weekends with brunches in full swing, Instagram is saturated with snaps of the latest and greatest Bloody Mary’s topped with bacon, burgers, ribs, chicken almost every concoction of food toppings but nothing like Phillips Seafood’s Crab Feast Bloody Mary Meal. A pitcher of Bloody Marys bedecked with skewered Maryland steamed crabs, jumbo shrimp, chicken wings, corn and baked potatoes all draped with fishermen’s netting and lemon slices presented with plastic cups rimmed with their seafood seasoning and a ladle to fill those cups with local favorite, George’s Bloody Mary Mix, and jalapeño-infused vodka – you should be full just reading this!
The Crab Feast Bloody Mary won’t be around long, it is a limited engagement available only on Saturdays and Sundays at Phillips Crab Deck where you can enjoy a nice breeze, great view, people watching and when we were there, live music.
Phillips Bloody Mary Crab Feast brought oohs and aaahs and it was placed on our paper-covered table and diners lined up to take photographs. The real fun began digging in, what first a steamed crab, no shrimp; no, let’s have a taste of the chicken wings. My gal pal and I put a serious hurting on this gargantuan Bloody Mary Meal – I think there was only a potato left when we cried uncle.