El Garaje – A One Night Transformation

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On Wednesday September 14, Le Garage will transform the kitchen from its usual French food to a special menu featuring Mexican-inspired cuisine and drinks as they host their second annual El Garaje event. Savor the remaining long days of sun and summer over margaritas and a menu of creative small and large plates available in both the bar and bistro from 5 pm to close.

MENU

Chicharrones / apple cider vinegar sauce / 5

Shrimp Ceviche Tostada / Jicama and fennel salad, roasted tomato vinaigrette / 8

Roasted Carrot Salad / avocado, orange, fennel / 8

Beer Battered Shishito Peppers “Chile Relleno” / refried lentils, sea salt / 8

Tacos ( 3 per order )

Grilled Asparagus / roasted poblano goat cheese / 10

Chorizo & Pork Belly / avocado, pineapple, chipotle / 12

Duck Confit Barbacoa / tomatillo salsa verde, smoked corn crema / 12

Larger Plates

Mussels Michelada / smoked tomato, hot sauce, and charred lime / 17

Skirt Steak & Frites / bone marrow salsa / 27

Dessert

Ibarra Chocolate Brownies / cinnamon ice cream, diablo chocolate sauce/ 6

Call 410-243-6300 to reserve your table

 

Le Garage

911 W 36th St, Baltimore, MD 21211

(410) 243-6300

“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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Wit & Wisdom Logo

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

“Nuevo Rita” Birroteca – Baltimore, MD

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Nuevo Rita 2 Final

Drink Ingredients:

  • 3 slices of jalapenos (take the seeds out)
  • .5 oz. of simple syrup
  • .5 oz. fresh lime juice
  • .75 oz. of Luxardo Triple Sec
  • 1.5 oz. of Tromba Blanco Tequila

Garnish:

  • Top : Passion Fruit Foam
  • Black lava sea salt

Drink Preparation:

  • Using a mixing glass add the jalapeno slices and simple syrup.
  • Muddle the two ingredients.
  • Add the remaining ingredients in the order listed.
  • Pour into shaker and shake.
  • Double stain into margarita glass.
  • Top with passion fruit foam.
  • Garnish with black lava sea salt.
  • Cheers!

Passion Fruit Foam:

  • 4 oz. of Passion Fruit Nectar
  • 6 oz. of water
  • 4 egg whites
  • Stir.
  • Pour into whip cream canister. If you don’t have one shake vigorously. But they can be purchased easily.

Birroteca is a cool restaurant with a unique location in an 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 to check those out 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, every time.

“Aegean Paradise” Ouzo Bay – Baltimore, MD

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Aegean Paradise

 

Drink Ingredients:

  • 2 oz. of Papa’s Pilar Blonde
  • .75 oz. of orgeat syrup
  • .5 oz. of lime juice
  • .75 oz. of passion fruit puree
  • .5 oz. of orange juice
  • .5 oz. of pineapple juice
  • Pineapple wedge and edible orchid garnish

Drink Preparation:

  • Place all ingredients in shaker.
  • Shake and strain into Collins glass.
  • Garnish with an edible orchid and pineapple wedge.
  • Cheers!

How to make Orgeat Syrup:

  • 250 grams of toasted almond slices
  • 4 cups of water
  • 4 cups of sugar
  • 1 oz. of orange flower water
  • 2 oz. of cognac
  • 2 oz. of Disaronno

Orgeat Syrup Preparation:

  • Bring water to boil.
  • Add toasted almonds, then lower temperature to a simmer.
  • Allow to simmer for 25 to 30 minutes.
  • Strain almonds and add sugar.
  • Stir sugar until it dissolves.
  • Add orange flower water, cognac and Disaronno.
  • Stir and allow to cool.
  • Cheers!

Ouzo Bay is located in Harbor East, a great little area filled with shops, restaurants, and hotels. Ouzo Bay specializes in Greek cuisine and an assortment of signature cocktails that are bound to suit everyone’s taste. They go that extra mile by serving an after-dinner drink – 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 Best Cocktail with this cocktail at Rye’s Up Against Cystic Fibrosis.

“Feel the Bern!” Bar Liquorice – Locust Point, MD

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Feel The Bern 1 Final 1

Drink Ingredients

  • 3 splashes of Scrappy’s Fire Water Bitters
  • 1.5 oz. of Barr Hill Gin
  • .5 oz. of Patron Citronage
  • 1 oz. of lemon juice
  • 1 oz. of honey simple syrup

 Drink Preparation:

  • Set aside a martini glass with ice in it to chill.
  • Using a mixing glass filled with ice, add the ingredients as listed above.
  • Using a bar spoon, stir ingredients.
  • Empty ice from martini glass.
  • Using a strainer, pour ingredients into martini glass.
  • Cheers!

Bar Liquorice… This place is a comfortable spot in Federal Hill that does not feel like your typical corner bar. Everything about it is well done and the detail put into everything from the ambiance, cocktails, and food makes you know every dollar here is well spent. Shaun creates the cocktails as well as many of the ingredients. Jeff Cahill, the owner and chef, takes great pride in the service, ambiance, and food served. There is not one detail that is missed.

This signature cocktail “Feel the Bern!” is similar to a Bees Knees, but with some kick from the Patron Citronage and bitters.

“Sidecar” Bar Liquorice – Locust Point, MD

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Sidecar 6 Final 1

Drink Ingredients:

  • 1.25 oz. Old Grand Dad 80
  • .75 oz. Patrón Citrónge
  • 1.5 oz. of Lemon Juice

Drink Preparation:

  • Add ice to mixing glass or shaker.
  • Add the ingredients in the order listed above.
  • Using a bar spoon, stir.
  • Strain into an Old-Fashioned glass.
  • Cheers!

Bar Liquorice – what do I write that has already not been written? This place is a corner bar in Federal Hill, that does not feel like your typical corner bar. Everything about it is well done, and the detail put into everything from the ambiance, cocktails and food lets you know every dollar spent is well spent. Shaun, who serves the cocktails, also creates them, as well as many of the ingredients used for his cocktails. Jeff Cahill, the owner and chef, takes great pride in the service, ambiance and food served. There is not one detail that is missed.

The Sidecar is an old school classic cognac cocktail. This version has an American twist to it, with the bourbon, which makes the cocktail easier on the palate.

Brewhouse No 16 – Upcoming Events

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Late in 2015, Brewhouse No. 16 finally opened, and the surrounding Mt. Vernon community, and beyond, couldn’t have been more excited for its newest local brewery and gastropub.

The space itself retains the history of the building as a firehouse, while invoking an intimate atmosphere and serving up well-prepared dishes like crab cakes and a decadent pulled duck poutine that pair well with their house brews and craft cocktails.

Visit any evening, check out their new brunch, or pop in for any of these events:

March 1st: Sips for Scholarships Fundraiser: http://csfbaltimore.org/sips-for-scholarships-2016-at-brew-house-no-16/ 

Easter: Keep a lookout on the page for a special brunch menu for the holiday.

April 23rd: Co-hosted home-brewing competition with Lady Brew Baltimore for Saison style beer (Stay tuned for a link to the event to be posted on FB).
Brewhouse No. 16

831 N. Calvert Street

410-659-4084