Chameleon Cafe takes the Eat in Season Challenge
The Chameleon Cafe is the sixth restaurant to take Slow Food Baltimore’s Eat in Season Challenge. From Oct. 11 to 18, chef/owner Jeffrey Smith is offering al four-course meal based on local, seasonal fall foods.
The $35 prix fixe menu features:
Corn chowder: George’s Silver Queen corn and peppers; Martins Farm garlic; Briedenbaugh Farm potatoes and onions; Krakos smoked polish sausage
Fried green tomatoes: George’s green tomatoes and Truck Patch Farms smoked bacon
Grilled pork loin with succotash: Truck Patch Farms pork loin; farmers’
market lima beans, crowder peas and butter beans; George’s corn and Briedenbaugh potatoes
Seasonal fruit tart: Reid’s Orchard fruit
(Photo courtesy of Chameleon Cafe)
Comments
Krakos .... Krakos smoked polish sausage?? Who are they and where can I get some? Distant family from near Krakow? Were they members of St. Casimir's or St. Stan's?
Posted by: MD Canon (More Pol than Slav) | October 9, 2008 9:25 PM
Oh, I so wish I was able to come back to Baltimore and try this. The Chameleon Cafe is very close to where my fiancee lives and I would love to check this out.
Alas, work keeps me from the trip.
Posted by: PCB Rob | October 10, 2008 9:33 PM