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September 15, 2008

Gertrude's Eat in Season Challenge



So much has happened since my last Eat in Season Challenge post I had almost forgotten about it.

Gertrude's at the BMA is up this week, and the fixed-price menu is printed below. It's available tomorrow through Sept. 21. As usual I hope someone will try it and give us a mini-review: ...

Chefs John Shields and Brian Greene have developed a menu based upon produce, meat and seafood available in the Chesapeake region this time of year. The $49 prix fixe menu features:


Traditional Virginia oyster stew w/ Old Bay seasoning

Roasted beet salad topped with candied pecans and Firefly Farm's goat cheese

Chessie Sliders - Gunpowder bison burger sliders on house-made rolls with ketchup, dill pickle and local cheddar cheese.

Red pear and goat cheese gallette (a rustic Italian-style pastry in a freeform crust)


Brined Springfield Farm's pork loin chop topped with roasted fig and apple compote, served with sage cornbread dressing.

Fresh Maryland rockfish wrapped in locally made prosciutto, with celery

Root and Yukon Gold potato puree, topped with fried Concord grapes.

House-made pumpkin ravioli with toasted pumpkin seeds and wilted greens


Mount St. Michael's apple crepe mound with toasted almond butter

Butternut ice cream with hazelnuts

Wilbur Chocolate Dessert - Chocolate mud cake with a fig compote center, served with a vanilla cranberry compote and pecan brittle

Gertrude’s chefs are using the following local suppliers: Firefly Farm, Gunpowder Bison and Trading Company, Springfield Farm, Black Rock Orchard, Broom's Bloom Dairy, Trickling Springs Creamery, One Straw Farm, and the 32nd Street Farmers' Market. Gertrude's regular menu will be available as well. 

Posted by Elizabeth Large at 4:52 PM | | Comments (1)


Are they sure that a potato puree is an entree? Are they certain that the bison sliders are an appetizer (I would love that as a lunch)?

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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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