Category Archives: EAT. PLAY. LIVE.

Local Iron-Chef Style Summer Competition Continues with Only Weeks Left to Determine the Master Chef

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The summer started off with a field of 16 top executive chefs in the region competing in the Mason Dixon Master Chef competition for the top prize in an Iron Chef Style live competition. Round 1 concluded at the end of June, and round 2 has just begun.

The competition has been running for about 7 years with modifications made annually to improve the experience. This year’s biggest change is that general tickets ($45) are included as judging tickets, meaning that each ticket-holder has the chance to experience all of the dishes from all three courses as well as contribute to the judging.

Each week features two chefs competing to win a themed battle. Battle Baltimore, Battle Fromage and the Grand Championship Battle Royale remain on the schedule for upcoming weeks. The current contenders still include:

Robert Simon, Admiral Fell Inn
Jonathan Hicks, Cosima
Fabio Mura, Grille 620 / River Hill Grill
Kitty Ashi, Monsoon Siam
Francois Giovanni Merle, Personal Chef and 2016 Mason Dixon Master Chef Champion
Lanydrek Christ Pandzou, SoBe Restaurant
Damon Hersh, The Inn at Brookville Farms
Terence Tomlin, Upscale Dining Experience

This year’s competition has been hosted by Points South Latin Kitchen on Mondays and Tuesdays. For the schedule, bracket, and ticket purchase check here.

From the Mason Dixon Master Chef Tournament Founders: 
The Mason Dixon Master Chef Tournament, now in its seventh year, pits top chef teams one-on-one in a single-elimination bracket-style culinary competition held each summer. Each night of competition the chef teams are required to produce a unique appetizer, entrée and dessert in 30 minutes prep time and one hour cooking time using required ingredients, imagination, and their own culinary talents. The expert panel of judges, as well as audience members decide the winner each night, with one team advancing to the next round, and one team being eliminated.
Tickets for all remaining dates of this summer-long single-elimination chef competition are available for purchase now at: http://www.masondixonmasterchef.com. Tickets for Round 2 matches are just $45 ($65 for Semi-Finals and Championship matches). All tickets include all taxes, a wine tasting by Boordy Vineyards, passed hors d’oeurves, the competition, dessert and coffee.  New this year, ALL Tickets for the competition are ‘Judging Experience’ tickets, which allow all guests to taste each of the six courses the chef teams produce (family-style) and be part of the voting to decide the winner!
In addition, the Mason Dixon Master Chef Tournament donates 10% of the net proceeds of each ticket sold directly to their charity partner Meals on Wheels of Central Maryland (http://www.mealsonwheelsmd.org).
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New Liberty Distillery At RYE Baltimore for Speakeasy Saturday

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On Saturday June 3rd, Fells Point’s RYE will host another Speakeasy Saturday.

On the first Saturday of every month RYE, on Thames St. in Fells Point raises a glass, and pays homage, to the colorful history of consumption and an era past with a night of indulgence and revelry as they channel the 1920’s with period inspired cocktails, music, and mood.

On June 3rd RYE will partner with Philadelphia-based New Liberty Distillery to showcase their spirits via a custom cocktail menu.

Charm City Hot Club will be on hand to provide plenty of tunes for your Charleston and Foxtrot.

Appropriate attire recommended, password required.

{Password posted on Facebook & Instagram the day of the event}.

Time: 10:00pm

Date: June 3rd

Location: RYE

               1639 Thames St.

               Baltimore, MD 21231

Price: $10 – $14 per cocktail

“Baby Got Back” Bar Liquorice – Baltimore, MD

22 Tuesday Nov 2016

Posted by in At Your Service REWARDS, Baltimore, Baltimore Ravens, Bars, Dining - Restaurants, EAT. PLAY. LIVE., Lawfully IMBIBE, Leisure, Let's Drink On, Lifestyle, Maryland, Party On, Preferred Partners, Signature Cocktails, Work. Life. Balance.

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Drink Ingredients:

  • 1.5 oz. of Bluecoat Gin
  • 2 Fresh blackberries
  • 2 Fresh slices of jalapenos
  • Dash of simple syrup
  • .5 oz. of lemon juice
  • .75 oz. of Pimm’s Liqueur

Drink Preparation:

  • Using an Old Fashioned Glass, add the Bluecoat Gin, blackberries, jalapenos & simple syrup.
  • Then muddle the ingredients.
  • Then add some ice.
  • Add the lemon juice and Pimm’s Liqueur.
  • Stir with bar spoon.
  • Cheers!

Our bartender in this video is Jessica Dupree of Bar Liquorice. Jessica is the bar manager at Bar Liquorice and you will be seeing more of her. Jessica’s knowledge behind the bar will put any customer at ease when seeking any style of beverage. She understands the nuances of blending alcohol, which should please any customer that walks through the door of Bar Liquorice.

This signature cocktail is sweet on the front and spicy in the back. The lemon juice gives it a slightly tart bite under the sweet and spicy flavor. The Pimm’s Liqueur pulls everything together to make it a full bodied drink. The botanicals in the Bluecoat Gin are subtle and smooth.

“Panama Jacques”Birroteca – Baltimore, MD

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Drink Ingredients:

  • 1.25 oz. El Dorado 12 year old rum
  • .75 oz. Pumpkin spice liqueur.
  • .25 oz. of Borsci San Marzano liqueur
  • .5 oz. of lemon juice
  • 3 Dashes of orange bitters

Drink Preparation:

  • Add the ingredients to a shaker with ice in the order listed above.
  • Shake ingredients vigorously.
  • Double strain into a martini glass.
  • Garnish with foam and grated nutmeg.
  • Cheers!

How to make the foam:

  • Take the spring from a Hawthorne strainer, place it in a shaker.
  • Add .5 oz. of egg whites. 1 large egg is 1 oz. (2 tablespoons). So you can either take out 1 tablespoon or buy a cartoon of egg whites.
  • Add .75 oz. of Evolution Brewing Jacques All Lantern.
  • .25 oz. of Pumpkin Spice Liqueur.
  • Shake really vigorously.
  • Float over bar spoon.
  • Garnish the foam with freshly grated nutmeg.

Birroteca is a cool restaurant located in a unique old industrial area of Baltimore called Clipper Mill. Birroteca is known for its artisan pizza and Italian cuisine. It is worth the visit.

Nick who is in the video, uses the same creativity in his cocktails that he uses in ceramic arts. Nick has been in several videos already, so be sure try those as well. Nick Ramey is the creator of this delicious signature cocktail and many of the other cocktails you will find at Birroteca. Like many of the bartenders we work with his knowledge of the different brands of alcohol and how they mix with other ingredients is extensive. So you are pretty much guaranteed to get a great cocktail. 

This Signature Cocktail is a perfect cocktail for the fall and Halloween Parties. The cocktail has a nice balance of bitterness and spice.

Baltimore Craft Beer Festival

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We’ll agree that fall weekends are ideal for hiking, apple picking, and pumpkin carving… but how about those day drinks, though?

This weekend, save Sunday for farms and trails and instead sip suds on Saturday, October 22 waterfront in Canton, at the Baltimore Craft Beer Festival, featuring over 80 local brews as well as a homebrew competition.

Sponsored by Nepenthe Homebrew, this year’s festival features several live local bands, games like cornhole, beer pong and trivia, dozens of local craft vendors, and over a half dozen food trucks (with noshes from pizza to seafood and Greek to BBQ) in addition to the copious amounts of beer to be sampled onsite, with some available to take home in growlers.

Tickets range from $35/$45 (General Admission) to $65 for VIP and proceeds benefit Strong City Baltimore. For more information visit: http://www.baltimorecraftbeerfestival.com/.

“Passion Fruit Kiss” Birroteca – Baltimore, MD

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Posted by in At Your Service REWARDS, Baltimore, Baltimore Ravens, Bars, Dining - Restaurants, EAT. PLAY. LIVE., Foodies, Lawfully IMBIBE, Leisure, Lifestyle, Maryland, Preferred Partners, Signature Cocktails, Work. Life. Balance.

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Drink Ingredients:

  • .5 oz.  Green Chile passion fruit syrup
  • .5 oz. Lime juice
  • .75 oz. St. Elder Elderflower Liqueur
  • 1.25 oz. Shot Tower Barreled Gin
  • .25 of a dropper of Bittermens Habanero Shrub

Drink Preparation:

  • Add fresh cucumber to shaker, with Green Chile Passion Fruit Syrup.
  • Then muddle the cucumber and Green Chile Passion Fruit Syrup.
  • Add the remaining the ingredients in the order listed above.
  • Add ice to shaker and shake cocktail.
  • Double strain the cocktail into a Coupe Glass.
  • Garnish with Lime Wheel.
  • Cheers!

Birroteca has a unique location in an old industrial area of Baltimore called Clipper Mill. Known for its artisan pizza and Italian cuisine, it is worth the visit.

Nick Ramey, who is in the video, uses the same creativity in his cocktails that he uses in ceramic arts. Nick has been in several videos already and is the creator of this delicious Signature Cocktail and many of the other cocktails you will find at Birroteca, as well as in other videos on the site. Like many of the bartenders we work with his knowledge of the different brands of alcohol and how they mix with other ingredients is extensive so you are pretty much guaranteed to get a great cocktail. 

This cocktail is a little sweet and tart from the Passion Fruit Syrup and the lime. The Elderflower Liqueur and Habanero Shrub give the cocktail a floral kick making it great cocktail for any evening with friends.

“Sagamore in Santorini” Ouzo Bay – Baltimore, MD

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Sagamore in Santorini 7 Final 2

Drink Ingredients:

  • 1.75 oz. of Sagamore Rye
  • .5 oz. of Tamarind Syrup
  • .5 oz. of Lemon Juice
  • .75 oz. of Cilantro Ginger Shrub
  • Top with Fever Tree club soda

Drink Preparation:

  • Add the ingredients listed above except for the club soda to a shaker
  • Shake and strain into a Collins Glass
  • Top with Club Soda
  • Garnish with with Lemon peel and fresh cilantro
  • Cheers!

Tamarind Syrup:

  • Shell a dozen Tamarindo bean pods. Simmer in 4 cups of water for 45 minutes or until Tamarindo dissolves completely into water
  • Strain liquid through a chinois and coffee filter
  • Add 4 cups of sugar and stir until sugar is dissolved.
  • Allow to cool and enjoy.

Cilantro Ginger Shrub:

  • Peel fresh ginger (about 2 cups worth) and mince in a blender.
  • Take ginger and finely chopped stalk of cilantro and add it to 4 cups of apple cider vinegar in a sealed non-reactive container.
  • Allow to rest in cool place for 3 days.
  • Strain ginger and cilantro.
  • Add 4 cups of sugar and stir until it dissolves.
  • Enjoy!

Ouzo Bay is located in Harbor East, which is a great little area of shops, restaurants and hotels. Ouzo Bay specializes in Greek cuisine and an assortment of signature cocktails that should suit everyone’s taste. They go that extra mile by serving you an after dinner cocktail – Ouzo of course.

William Escalante is the head bartender at Ouzo Bay and obviously enjoys his trade by adding a little flair to his service. This is not the first time we have seen Will behind the bar. He has participated in a wonderful event for Cystic Fibrosis, Rye’s Up Against Cystic Fibrosis. This event has some of the finest bartenders in Baltimore so you are pretty much guaranteed a great cocktail from William. This year William won “Judge’s Choice at the 2015 Rye’s Up Against Cystic Fibrosis”.

This signature cocktail is a refreshing glorified whiskey highball perfect for your summer cookouts. If you live in horse country like I do, it;s perfect for the horse races.

Battle Fromage – This Week At Mason Dixon Master Chef Tournament

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This week will mark the final week before the semi-finals kick off for this year’s annual Mason Dixon Master Chef Tournament.

The exciting Iron Chef-style single-elimination tournament runs all summer long at the Inn at the Colonnade and showcases the creativity and talent of local chefs who compete for the final prize of being named this year’s Master Chef.

Each week is themed and this coming week will feature “Battle Fromage” with Grille 620 competing against Smokin’ Hot Bar and Grille on Monday and KitchenCray battling The White Oak Tavern on Tuesday.

Semi-Final matches will be held August 1 and 2, culminating in the Final Championship match on Sunday, August 14th. A full schedule as well as chef bios are available at http://www.masondixonmasterchef.com/schedule-results/bracket.php. All competitions will be held at the Inn at the Colonnade Baltimore.

 

Tournament Ticket Details

Tickets for all remaining dates are available for purchase at: http://www.masondixonmasterchef.com.

Tickets for most matches are $25 for general admission and $45 for judging experience (including all taxes).

In addition, the Mason Dixon Master Chef Tournament donates 10% of the net proceeds of each ticket sold directly to their charity partner Meals on Wheels of Central Maryland.

 

Event Timeline:

5:30 p.m. – Happy Hour with Complementary Hors d’oeurves and Wine Tasting by Boordy Vineyards, plus Drink and Food Specials

6:30 p.m. – Cold Prep Begins for the Competition

7:00 p.m. – Chef Competition

8:00 p.m. – Judging Begins, Complementary Dessert and Coffee Served

 

Partners and Sponsors:

Partners: Boordy Vineyards, Restaurant Association of Maryland, Restaurant Association Metropolitan Washington, Meals on Wheels of Central Maryland

Platinum Sponsors: Inn at the Colonnade Baltimore, Emmi Roth Kase USA, The Umbrella Syndicate

 

Gold Sponsors: American Metal Craft, Logan’s Sausage, Maple Leaf Farms, Pepsico, Phillips Food, Roland Foods, Steelite International, Sysco Food Service/Metropolitan, Vulcan, Whole Fresh Foods

Silver Sponsors: Aqua Panna/S. Pellegrino (Nestle Waters), Bigelow Tea, Certified Angus Beef, Chef a la mode, ECOLAB, Coleman/Harvestland, Hatfield, Marcho Farms, National Pasteurized Eggs, Pastry Star

Bronze Sponsors: Atalanta, BelGioioso, Anchor, Daisy Brand, House-Autry, Kraft-Heinz, Natalie’s Orchid Island Juice Company,  Ventura Foods, Wholesome Harvest Baking

“Galia’s Legacy” Ouzo Bay – Baltimore, MD

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Galia's Legacy 5 Final 1

Drink Ingredients:

  • 1. 5 oz. of Uncle Val’s Botanical Gin
  • .5 oz. of fennel syrup
  • .5 oz. of fresh lime juice
  • 1. oz. of fresh watermelon juice
  • .5 oz. of yellow chartreuse
  • Garnish with lime peel and cantaloupe wedge

Drink Preparation:

  • Add ice to coupe glass and set aside to chill.
  • Add ingredients to shaker in order listed above except lime peel and cantaloupe.
  • Empty ice from coupe glass.
  • Shake ingredients and strain into coupe glass.
  • Run lime peel around glass rim, then add as garnish.
  • Garnish glass with cantaloupe wedge.
  • Cheers!

Fennel Syrup Preparation:

  • Toast 2 tablespoons of fennel seeds briefly in oven. Then, simmer in 4 cups of water for 20-25 minutes. Strain fennel seeds, add 4 cups of sugar. Stir the sugar until it dissolves.

Ouzo Bay is located in Harbor East which is a great little area of shops, restaurants, and hotels. Ouzo Bay specializes in Greek cuisine and an assortment of signature cocktails to suit everyone’s taste. They go that extra mile by serving you an after dinner cocktail – Ouzo, of course.

William Escalante is the head bartender at Ouzo Bay and obviously enjoys his trade by adding a little flair to his service. This is not the first time we have seen Will behind the bar. He has participated in an annual local charity event for Cystic Fibrosis called Rye’s Up Against Cystic Fibrosis. This event has some of the finest bartenders in Baltimore, so you are pretty much guaranteed a great cocktail from William. This year William won “Judge’s Choice at the 2015 Rye’s Up Against Cystic Fibrosis”.

This signature cocktail has honeyed notes and herbal flavor. These flavors come from the blending of Uncle Val’s Gin, Yellow Chartreuse, fennel, lime and watermelon. This makes for a light and refreshing summer cocktail.

Chefs Behind Bars – June 1, 2016

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Last year’s inaugural Chefs Behind Bars event was hugely successful, raising thousands of dollars for the charity No Kid Hungry, which works to end childhood hunger in America. Thanks to that success, the event will be repeated this year on June 1 on Wit & Wisdom’s outdoor patio, Wit on the Water.

 

This year’s event will feature six top-notch local chefs shaking and stirring behind their own stations in an effort to create the best cocktails. Judges will be on hand to taste the chef’s creations and to choose winners, but attendees will also have the chance to taste and vote for their favorites as well. Both “people’s choice” and “judges’ choice” awards will be given.

 

In addition to cocktail samples, Wit & Wisdom’s Executive Chef Zack Mills will provide passed appetizers while Shake Shack will be visiting to serve their Chick’n Shack sliders all to the backdrop of live music by Ruben Montoya.

 

Participating chefs, their affiliations, and the liquor that they’ll be using  are as follows:

 

Chef Restaurant Liquor
Zack Mills Wit & Wisdom Barr Hill Gin
Ben Lefenfeld La Cuchara Papa’s Pilar – Blonde
Bryan Voltaggio AGGIO WhistlePig Rye Whiskey
Josh Brown Fox Boys Hospitality Papa’s Pilar – Dark
Opie Crooks Woodberry Kitchen One Eight – Rock Creek Whiskey
Chad Gauss The Food Market Belle Isle Grapefruit

 

Advanced tickets are $45 and $50 at the door with 100 percent of all ticket sales benefitting Share Our Strength’s No Kid Hungry Campaign.

 

For more information, and to purchase tickets for the “Chefs Behind Bars” event, visit: http://ce.strength.org/events/baltimore-chefs-behind-bars

 

Wit & Wisdom

Four Seasons Hotel

200 International Drive

Baltimore, MD 21202

 

Wednesday June 1, 2016

6:00 – 8:00 pm