Tapas Teatro Takes the Eat in Season Challenge

Tapas Teatro Takes the Eat in Season Challenge

Tapas Teatro will take Slow Food Baltimore’s Eat in Season Challenge from November 8-15. Chef Antonio Baines has created a delicious array of seasonal, locally-sourced tapas dishes suitable to the cooler weather of fall. The dinner menu includes:

· Farm fresh fried Green Tomatoes with herb-scented yogurt and a sweet
garlic-cornichon-piquillo vinaigrette ($6.95)

· Mixed Roasted Beets "au jus" finished with pinenuts, hazelnut oil, and
sea salt ($5.95)

· Roasted Beet and Arugula Salad with toasted hazelnuts, dried cherries,
currants, golden raisins, and marinated red onion finished w/ a currant vinegar-elderberry vinaigrette ($8.95)

· Roasted Turnips "au jus" finished with shaved garlic, farm fresh sage,
cracked peppercorns, and house made creme fraiche ($6.95)

· Farm fresh Brussel Sprouts in a parmesan-truffle cream ($7.95)

· Pan-Roasted Halibut paired with farm fresh wilted spinach finished
in a Serrano horseradish cream ($14.95)

· Duck Leg Confit with cannellini beans ($17.95)

· Organic Egg Omelet with farm fresh broccoli, cremini mushrooms, Swiss,
and truffle peelings ($8.95)

· Chicken and Orzo soup with roasted garlic, fennel, and farm fresh mint
($6.00)

· Dessert: WineSap Apples in Puffed Pastry ($5.95)

All produce and herbs are sourced from Fig Leaf Farms in Howard County, a five-acre piece of land leased at Rox Farm by Tapas Teatro owner Qayum Karzai (also owner of "b" in Bolton Hill and The Helmand in Mount Vernon).

The apples are from Black Rock Orchards in Carroll Country and poultry and eggs are from Evensong Farms in Sharpsburg, MD.

Tapas Teatro is located at 1171 N Charles Street in Baltimore. It is the seventh restaurant to meet the Eat in Season Challenge.

A diverse group of area restaurants has stepped up to take the Eat in Season Challenge, an initiative of Slow Food Baltimore that invites area establishments to serve -- during one week of the month -- a special three-course menu each night with the primary ingredients in each course to be locally sourced, and either currently in season, or traditionally preserved. The metro-wide campaign encourages chefs to be innovative; to create food that otherwise may not be featured or showcased. The Challenge also teaches people about the powerful benefits of eating seasonally.

For more information visit, www.SlowFoodBaltimore.com click on "Eat In Season."