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May 16, 2008

The Watertable Eat in Season Challenge menu

 WTmenu.png

Next week is the beginning of the Eat in Season Challenge that local locavores (that sounds weird) have made to restaurants.

Some pretty good ones have taken them up on it, starting with Watertable. For more details, check out my previous post.

I'm going to publish the menus of the dinners every week while the event is going on. Here's the first one, which starts May 19 and runs through the week. Reservations are a good idea.

I'm also going to include the info on the local purveyors, even though it sounds like their ad person wrote it. Why not give them a plug? 

Watertable is located on the fifth floor of the Renaissance Harborplace Hotel at 202 E. Pratt St. The phone number for reservations is 410-685-8439.

The menu: ... 

House-made Marvesta shrimp ravioli with browned South Mountain Creamery butter sauce

Marvesta Gourmet Shrimp are naturally raised in Maryland and are delivered fresh to premium restaurants and consumers. Marvesta shrimp are a healthy and environmentally safe alternative to shrimp imports.

Grilled Springfield Farms chicken over wilted spinach salad with M&M Meats’ bacon

Springfield Farm has been in David Smith's family since the 1600s. Three generations work and live on this beautiful, natural farm just north of Baltimore.

M&M Meats is located in Manchester, Md.They sell wholesale only to the grocery and restaurant trades.

Phyllo-baked Firefly Farm goat cheese with strawberry sauce 

Firefly Farm produces award-winning artisan cheeses in western Maryland's Allegheny plateau. You can purchase their products on-line through the Web site.

The price for the first locavore dinner at Watertable is $36.

 

(Photo courtesy of Watertable's Web site) 

    



 

Posted by Elizabeth Large at 8:44 AM | | Comments (11)
        

Comments

Will they also be featuring Maryland wines?

That sounds like a delicious bargain. $36.00 for 3 courses. Pretty darn good. Now, if they could just get rid of that 'locavores' foolishness it would be perfect.

I've never seen "locavores" on the local or national Slow Foods websites. Googling the term confirms that it refers to an organization in San Francisco. The term has gotten some national publicity and citation in the Oxford English Dictionary. However, Slow Foods is an international movement that originated in the anti-McD furore in Europe and has expanded from that. I would encourage EL and the rest of us to stop using the term generically.

That's probably not going to happen since it became Word of the Year for 2007. And because it's too much fun to make fun of. :-) EL

Wow, $36. Just slightly more than a Restaurant Week offering. It sounds wonderful and the price is certainly right.

Is that "local locavores," as opposed to "distant locavores," or "express locavores?" Indeed, can there be anything else besides a "local" locavore?

Well, there could be California locavores. EL

Well, there could be California locavores. EL

There are locavores everywhere, and they pursue local food wherever they are. So a California locavore is a locavore who lives in California, and they wouldn't be eating at Watertable, unless they are visiting here, in which case they are Baltimore locavores. Therefore they are just locavores wherever they are. QED

Right, but what I was trying to convey, obviously not very successfully, was that this was a local challenge, not something the National Locavores of America had come up with. EL

There I go again, getting overly philosophical. When I was but a lad, my grandfather used to call me something in Yiddish which translates as "crazy philosopher."

I think I've met some loco locavores.

One of the problems that I have with the word 'locavore' is that I keep reading the first section as 'loca', or a crazy female in Spanish.

So, a locavore is someone who eats insane Latinas.

I refuse to elaborate further on exactly what 'eat' can mean in this context...

Ms. Lissa, I would say "Naughty, naughty" but people would wonder what I was thinking of. Like a young lady I knew who told me to "stop whistling those dirty songs."

MOF, I was referring to a low budget, Mexican (or was it Guatemalan?) remake of "Godzilla", of course.

Unfortunately, it lacks crabs.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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