The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Tuesday, May 22, 2018

When chefs cook for chefs and you’re invited

If “food and wine” are your middle and last names then you need to clear your calendar for the American Academy of Chefs dinner Saturday, June 23rd at 6 pm at the historic  Maryland Club, 1 East Eager Street, Baltimore.  The theme is East meets West:  Asian/Pacific rim meets Mid-Atlantic cuisine. 

This black-tie optional gala tantalizes from the opening champagne reception:

Hors d’oeuvre Reception

Szechuan Gin Cured Salmon
(Squid Ink Coral Tuile-Crème Fraiche-Roe-Grated Horseradish)

Nori Wrapped Marbled Beef Tenderloin
(Charcoal Cracker-Crispy Potato Brunoise-Miso Cream-Micro Bean Sprout)

Oyster Raw Bar
(A selection of local and Mid-Atlantic varieties)

General Tso Sweetbreads

Korean BBQ Quail Steamed Bun

Seared Bluefin Tuna with Wasabi Cotton Candy

Maryland Club Display Table
(A variety of Charcuterie, Cured Meats, Cheese, Breads, Vegetables)

Don’t over eat at the reception, even though there is so much to enjoy!  You have a five course dinner perfectly paired with a selection of wines to round out your evening:

Dinner Menu

Maryland Summer Vegetable Terrine & Jumbo Lump Crabmeat
Daikon Spring Roll - Roasted Baby Carrots - Thai Basil Oil
(Governors Bay Marlborough Sauvignon Blanc 2017)

Pan-Seared MD. Rockfish with Lemon Cream Sauce
Vegetable Threads-Korean Sweet Potato Puree
Spiced Shrimp - Asian Pear “Kimchi”
(Dr. Loosen “Dr. L” Riesling 2015)

Whistle Pig Hollow Crispy Pork Belly with Cantonese Soy & Garlic Broth
Egg Noodles-Macoma Clams-Cilantro Lime Foam
(Iter Pinot Noir California 2016)

Koji Marinated Venison Loin with Sour Cherry Gastrique
Summer Vegetable Medley-Pickled Ramps-Morel Dashi
(Oak Ridge Zinfandel Lodi AV)

Coconut Sticky Rice with Basil Foam
Brown Sugar Rhubarb – Black Pepper Tuile
(Rivata Moscato d’ Asti)

The honor society of American Culinary Federation (ACF), the American Academy of Chefs (AAC), represents the highest standards of professionalism in the organization, society and industry. The Academy’s primary mission is to promote the education of all culinarians by mentoring culinarians, awarding scholarships to students seeking a future in the culinary industry, and by providing grants to professional working chefs looking to further their career.

The Greater Baltimore Chapter (GBC) of the ACF is hosting this AAC dinner at the Maryland Club. Proceeds for the dinner will support the AAC scholarship fund at Anne Arundel Community College (AACC) as well as donate to the ACF National Culinary Olympic Team.

AAC Gala
Saturday, June 23rd – 6 pm
Maryland Club
1 East Eager Street – Baltimore, MD

Cost per person $125 per person (all inclusive)
When purchasing, please advise if you would like to be seated with certain guests.

1)      Tickets are available by credit card – email Lisa Tomecek with your contact information and she will get back to you for your credit card information


2)      Pay by check made payable to:

Include your email address and phone number

John Johnson
AACC/HCAT Institute
7438 Ritchie Hgwy
Glen Burnie, MD  21061

You will receive an email confirmation once payment has been received.

Due to recent renovations, parking is limited at the Maryland Club. There are several parking lots within a 2-block radius of the club. Use  app to find parking lots with reduced rate and reserve space or let UBER or LYFT do the driving.

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