OK – Here’s where you get ready to indulge – the RIGHT way.
First – not to be missed – I’ll be there (for what it’s worth – early Birthday celebration) what food would miss food and wine such as this?
Tuesday July 8, 2008 — 6:30 p.m. $100 per person all inclusive
Fantastic 6 course Ruffino Wine Dinner – Della Notte Restaurant
First Course
Bluepoint Oysters, Fig Crostini,
Orange Marscapone, Arugula
Paired with Ruffino Lumina, 2007
Second Course
Tuna Tartare, Cucumber, Pears
Paired with Ruffino La Solatia, 2006
Third Course
Wild Mushrooms Risotto,featuring
Morels & Royal Trumpets
Paired with Ruffino Vino Nobile Di Monsepulciano
“Lodola Nuova,” DOCG, 2005
Fourth Course
Pan-Seared West Coast Halibut,
Swiss Chard, Olives
Paired with Ruffino “Modus,” IGT, 2005
Fifth Course
Pine-Nut Crusted Lamb Loin, Honey
Mushrooms, Leeks, Peas, Lamb Jus
Paired with Ruffino Chianti Classico Riserva,
Ducale, DOCG, 2004
Sixth Course
Fresh local Peaches, Spiced Red Wine,served with
Vanilla Bean Gelato
Moscaro d’Oro, Robere Mondavi, Napa, 2006
RSVP:
Della Notte Ristorante
410.837.5500
The food at Della Notte Ristorante is an interesting blend of both Innovative and Traditional Mediterranean-inspired Italian cuisine using only the finest pasta, veal, beef, lamb, poultry and fresh seafood.
Enjoy classic Italian cuisine as well as innovative new world culinary creations prepared in an open kitchen.
The chef’s seasonal appetizers might include thinly sliced Proscuitto di Parma, paired with fresh Florida figs and sprinkled with shards of Pecorino Toscana cheese, or brick oven-baked Chincoteague oysters from Maryland’s eastern shore.
Other Dinners Include…
Oceanaire
Tuesday, July 8, 6:30 p.m.
443.872.0000
Executive Chef and Operating Partner Ben Erjavec The Oceanaire Seafood Room Originally from Cleveland, Ohio, Ben Erjavec began cooking at a local marina at age 16. “I grew up fishing on Lake Erie,” he says. “I loved cooking every fish we caught, whether it was walleye, perch and steelhead from the lake or largemouth bass from local ponds.”
After studying at Pennsylvania Institute of Culinary Arts in Pittsburgh, Erjavec moved up through the ranks of such establishments as A Taste of Excellence in Parma, Ohio; Blue Tip Grille in Mentor, Ohio; and The Pinehurst Resort and Country Club in North Carolina. He joined The Oceanaire in Baltimore as executive sous chef when it opened in November 2005, and was promoted to executive chef and operating partner in January 2007.“At The Oceanaire, our seafood is flown in fresh every day,” says Erjavec. “Having product like that to work with is a great inspiration.”
He counts French, American and Asian culinary traditions among his influences.
The Bicycle
Wednesday, July 9, 6:30 p.m.
410.234.1900
Executive Chef/Owner Nicholas Batey
Nicholas has had a growing love affair with cooking every since he was a child. That affair really took roots when he was working as a waiter in a retirement community and decided to earn his community hours, for school, by volunteering to learn and help cook on his days off.
Cooking had become such an obsession with him that he opted to give up his studies in mechanical engineering and attend Pennsylvania CulinarySchool in Pittsburgh. While going to culinary school, he workedfull-time at Signeri Pasta Grill in Pittsburgh. Nicholas obtained his culinary degree with honors and decided to do his internship at the Hyatt Regency in Orlando Florida.
After his internship, Nicholas has worked in several known restaurants on the East Coast such as Bergamo’s Fine Dining, in Orlando, That’s Amore, in Columbia and Rockville, Michael Jordan’s Steakhouse, in New York and Clydes’ Restaurant Group, in Columbia and Rockville. Having worked in these different kitchens has given Nicholas an extensive amount of knowledge in the restaurant industry. This knowledge has enabled Nicholas to create a unique cooking and management style and the confidence to venture out on his own.
Nicholas plans to bring his style of cooking to the Bicycle, but keeping the overall concept the same. He likes to focus on presentation and making each component of a dish full of flavor, being able to stand alone while complementing the flavors of the other ingredients.
Tabrizi’s Restaurant
Thursday, July 10, 6:30 p.m.
Owner and Chef M Michael Tabrizi
Michael Tabrizi has previously owned and operated the first Tabrizi’s on South Charles street in the charming Federal Hill, where he introduced the first Mediterranean restaurant to Baltimore in 1990 in an open kitchen concept. Combining casual Mediterranean elegance, an eclectic menu, intimate ambience and unparalleled service, Tabrizi’s has been appreciated by the local media and many visitors as a true value for its dining experience. Tabrizi’s offers Catering an Banquets events at its Marina Pier Terrace which can seat about 200 people, and another 120 seats indoors.
410.727.3663
