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 23^rd 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 23^rd – 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 @lchristhilf@bcps.org with your contact information and she will get back to you for your credit card information

OR

2)      Pay by check made payable to:

GREATER BALTIMORE ACF

Include your email address and phone number

MAIL TO:

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 www.spothero.com  app to find parking lots with reduced rate and reserve space or let UBER or LYFT do the driving.

Baltmore chef takes on celebrity chef Bobby Flay

I don’t have an answer to the question if Baltimore Marriot Waterfront’s Executive Sous Chef Kiran Patnam beat Chef Bobby Flay, but we all can watch Thursday, January 11 at 10 pm ET/PT on the Food Network. Flay, who flourishes in competitions, so much so, they created a television show just on that, Beat Bobby Flay. Known as one of the original Iron Chefs in America, there are few who have gotten the best of the chef during a culinary competition.

READ MORE: Dara Cooks at Baltimore Post Examiner  

March of Dimes - Signature Chefs Auction and Gala

So many worthy causes and how does one choose which ones to support? One of my picks is the March of Dimes of Central Maryland that helps moms have full-term pregnancies and researches the problems that threaten the health of babies.

Every year the March of Dimes of Central Maryland serves up an evening of signature chefs’ cuisine tastings and an extensive auction, both silent and live. This year, the March of Dimes Signature Chefs Auction will be held Thursday,  November 16th at 6 p.m. at the Baltimore Marriott Waterfront Hotel.

Read more at Dara Cooks Blog at Baltimore Post Examiner

Dining Dish's Facebook Live Interview with Chef John Shields - mark your calendar

LIVE VIDEOS SAVED - PART 1 AND PART 2 - We had some technical difficulties, henceforth, two videos.  Great time with an amazing chef.  Enjoy the videos.


Tomorrow, Thursday, November 3rd at approximate 12:15 pm Dining Dish will be streaming a live Facebook video interview with Chef, Cookbook Author and Television Personality John Shields from his restaurant Gertrudes and the Baltimore Museum of Art. No technical difficulties withstanding, it should be fun and informative.If you have specific questions you would like John to answer, please send them my way diningdish @ hotmail.com.

Be sure to go to the DiningDish Facebook Page www.facebook.com/DiningDish/ to catch the live interview, with your questions and say hello.  While you are at the DiningDish Facebook page, give it a "LIKE."

John Shields has been an ambassador not only for Chesapeake Bay seafood but all coastal seafood and an early, early supporter of sustainable, farm-to-table. Those of you in Baltimore see him regularly at the local farmers markets and enjoy the bounty at Gertrudes Restaurant whether lunch, brunch, dinner or your very special event.

John Shields's Chesapeake Bay Cooking 25th anniversary edition celebrates a year since being published - be sure to grab a copy for your cookbook library.

Three Baltimore businesses featured on the Food Network

Reality shows reign supreme on the Food Network and Baltimore has been well represented in the past and March delivers a full plate of two Baltimore chefs and one food loving student of no-nonsense BBQ on three very different shows. 

First up for your viewing pleasure is BBQ traditionalist L. Drew Pumphrey owner of the food truck, The Smoking Swine. Pumphrey’s show airs  this Friday, March 11^th at 10 pm on Guy Fieri’s Diners, Drive-Ins and Dives – the episode “Smoke and Seafood.”  

The Waverly Brewing Company and The Smoking Swine invite you to the premiere party of the episode this Friday at 1625 Union Avenue - BBQ will be slung and brewery-fresh beers will flow.  Follow Smoking Swine:  Facebook    Twitter & Instagram @thesmokingswine.  

Read the full story and watch the video at Examiner.com/Dining

Private Kitchen at The Food Market now open to the public

Chefs’ tables are dining tables set up in restaurant kitchens so guests can be immersed in the mystique and the  intensity of the kitchen’s inner workings during service.  Chefs’ tables are not new but what is new and open to the public is the “Private Kitchen” at The Food Market in Hampden.  The Private Kitchen is not exactly in the restaurant kitchen, it is located in the basement where one walks past storage, the walk-in and around the corner to a private dining room and fully equipped kitchen.

Having recently sampled the Monthly Open Chef’s 5 Course Dinner that The Food Market is offering on March 26^th, one would be lucky to grab one of the twelve tickets for sale at $80 each.  Tickets are sold on a first come, first served basis.

Watch the video, slideshow and read the full story Examiner.com / Dining

"The Supper" culinary competition announces names of competing chefs

The emcee, a James Beard nominee, celebrity chef and restaurateur Bryan Voltaggio, announced today the competing, award-winning Baltimore chefs for the Saturday, April 23^rd St. Agnes Hospital  Foundation “The Supper” fundraiser to be held at the Marriott Waterfront.

Similar to Chef José Andrés long-running Washington, DC ” Capital Food Fight” in its format, “The Supper” has four of Baltimore’s top chefs cook, Iron Chef style, in a kitchen arena, for guests to cheer on.  The emcees will dish out play-by- play commentary for guests as the 3 course culinary duels commence. Like March Madness’s tiered competition, the winning chefs from the first two courses will go sauté pan, chef knife and Microplanes against each other to receive the top toque bragging rights.

Full story on Examiner.com / Dining 

B & O American Brasserie's new chef and fall menu

B & O American Brasserie welcomes Michael Ransom as their new executive chef. Ransom, a Michigan native worked in restaurants since his high school days, holding numerous kitchen jobs. From the Italian restaurant where he started to his tournant cook position at a Detroit oyster and seafood house he was forever the student.  

After numerous years in restaurant kitchens the enthusiastic Ransom enrolled in Chicago’s prestigious Kendall Culinary Academy where he got to work at numerous award winning restaurants. A move to San Francisco and the four starred Prospect Restaurant led to becoming executive chef at Bar Adagio and Henry’s in Berkeley.

Chef Ransom is a win for B & O American Brasserie who in the past years have sifted through numerous executive chefs some good and some adequate. After being indulged by Chef Ransom at a media dinner and tasting many winning dishes he is easily the best of the chefs who have been before, but then again, that is a personal opinion. 

Brendan Dorr, who I always talk about with admiration, is one of if not Baltimore’s leading mixologist and working with Chef Ransom  putting together a new fall cocktail menu that compliments the fall dishes.  My favorite cocktail of Brendan’s is his Queen Bee: Belvedere, Yuzu, St. Elder & Honey Syrup – a winning recipe at the 2008 Cocktail World Cup Regional Finals. The husband stayed traditional with his drink, a  bourbon.

B & O Brasserie was hopping the night we were there both at the bar and in the dining room. Chef Ransom sent out spiced nuts and warmed olives from their “Snack” offerings. We did not order off the menu but allowed the chef to send dishes he wanted us to taste. From the “Share” section of the menu we tasted Red Eye Riblettes – coffee brined, bourbon bbq with a fall fruit kimchee and the Pastrami Cured Salmon with beet pickle, cured orange, dill raita and rye crisp. If you like gravlax and cured salmon, order the Pastrami Cured Salmon but don’t plan on sharing it…it was so, so good – you will want it all to yourself. Let me not forget the Sweet Potato Gnocchi with Brussel petals, sage-brown butter and pumpkin seeds.

Check out the slideshow and the full story HERE.

Don't miss The Farmer and The Chef - September 26th

One of the best food events in Baltimore is almost here, the American Institute of Wine and Food will be hosting for the 5^th year Farm to Chef on Monday, September 29^th at 6:30 p.m. at the American Visionary Art Museum. 

What makes it so special? It is about partnerships with chefs and local farmers who create, who on a day-to-day basis proffer the freshest culinary creations for their clientele. Farm to Chef is a special evening when a chef, a farmer put one locally grown or raised item center of the plate for you. There are 30 chefs innovating with the local farmers, vying for your vote.  Local celebrity judges have the coveted task of tasting all of the chefs’ dishes and choosing the tastiest and most creative dishes in three categories: sweet, savory and vegetarian. A People’s Choice award will be based on the guests’ votes.

In addition to the chefs’ creations, top mixologists from The Baltimore Bartenders Guild will serve innovative and unique libations using premium quality spirits from regional distilleries. Brendan Dorr, President of The Baltimore Bartenders Guild said, “The Baltimore Bartenders' Guild is excited to be part of the AIWF's Farm to Chef Event.” The bartenders of the BBG, like the chefs, will be using the freshest produce from the best local farms to create seasonally, exciting cocktails.

The American Institute of Wine & Food (AIWF) Baltimore/MD Chapter, whose mission is to advance the understanding, appreciation and quality of what you eat and drink, is proud to present this one-of-a-kind event, designed to highlight the local talents of Maryland’s chefs and the bounty of our local farms. “Farm to Chef” benefits Days of Taste®, a discovery-based program that brings together farmers, chefs and community volunteers - to introduce elementary school children to the basic elements of taste and to teach them how their food travels from farm to table. When monitoring one of the Days of Taste classes in the classroom, the chef asked, “Do you know where corn comes from?” One student raised their hand and waved it fervently, responding “a can.”

The evening will also include an amazing food-lovers raffle that includes culinary classes, wine dinners and a YEAR OF DINING –where 12 of the best restaurants in town each offer a $100 gift certificate! And not only do guests get to enjoy the tastiest event in town, they will go home with a special Hometown Swag Sack filled with local goodies.

Date:                         MONDAY, SEPTEMBER 29TH, 2014

Time:                         6:30pm

Location:                  American Visionary Art Museum, 800 Key Highway, Baltimore, MD

Cost:                          Advance Ticket Sales -  $95.  Day of Event - $120

***Purchase Tickets: www.FarmtoChefMD.com

The 4th Annual Mason Dixon Master Chef Tournament starts to cook June 16

If you are hooked on the culinary competitions on television; Top Chef, Cutthroat Kitchen, Master Chef, Chopped etc  you can be a judge at this Mid-Atlantic competition to find 2014 Mason Dixon Master Chef or be a voyeur;  watch along with other audience members.  

Each year for the past three years, sixteen regional chefs competed in front of a live audience in an à la minute challenge of creating an appetizer, entrée and dessert.  The Mason Dixon Master Chef Tournament is a bracketed competition, like basketball’s March Madness, executive chefs and assistants gain their seat in the next bracket as they win their competitions until it is down to the last two winning chefs and the finale as to who is 2014’s Mason Dixon Master Chef.  

Watch the slideshow and full details HERE.

When you want to dine rather than just eat – Wit & Wisdom

Wit & Wisdom, a tavern by Michael Mina, is the place to go when you want to dine.  You know the difference; eating can be the local bar, corner restaurant and carry-out. Dining to me is not only fine edibles but the whole experience – top-notched service and au courant libations – dining becomes the entertainment for the evening. Located in Baltimore’s Four Seasons Hotel, Wit & Wisdom offers that warmth travelers desire, spaciousness diners enjoy and the inexplicable feeling that you are very special.

The husband and I dined there as guests of Wit & Wisdom, they are promoting their seasonal multi- course tasting menus with optional paired wine and ale.  Seated at a table facing the harbor view through a large picture window we could see the reflection of all the activity in the open kitchen in the window as well as the harbor’s colorful lights.  

Watch the slideshow, video and full story HERE.