Restaurants that offer something extra
I like this idea a lot as a Top 10 topic.
I'm not sure how the reader got the idea that Top 10 suggestions were limited to regulars, but perish the thought. We could use some new blood and this is a good one.
The only other restaurants offering extras that I can think of off the top of my head are Sotto Sopra, which does all sorts of extras, and Donna's, which has cooking classes; but I'm sure there are more. Here's his e-mail:
I’m not sure if suggesting Top 10 list topics is limited to veteran commenters, but here goes…
How about Top 10 restaurants that offer something more?
I’m not sure if there are 10 to cover, but some friends and I did one of Jerry Pellegrino’s classes at Corks on Sunday and had a wonderful experience; one that will keep us returning to the restaurant from now on. ...
I’ve also done a wine tasting at Cinghiale that made it a place we make sure we get back to regularly.
I think Nancy Longo does a class at Pierpoint?
I guess it’s sort of in line with the ‘can the service and staff elevate a place…?’ conversation. Do you think that more chefs are offering these ‘classes’ and events in response to poorer restaurant turnout? I’d love to know of more opportunities like this in Baltimore.
Thanks!
(Photo by Brendan Cavanaugh/special to the Sun)
Comments
Nancy Longo also does cooking camps for kids which my son and his friend did a few summers ago. They made some really tasty stuff (they got to bring home leftovers) and they learned a lot of kitchen basics and knife skills.
Not that my kid uses any of it. He'd rather heat up a frozen meal. But, he Does know how!
Posted by: Joyce W. | October 5, 2009 7:21 AM
I would love a class for adults on basic knife skills and kitchen skills...here is the thing, it can't cost an arm and a leg.
Posted by: Sarah G. | October 5, 2009 8:25 AM
It seems like there are more "pairing" dinners... where several courses are paired with wine or liquor (scotch is the only one I've really seen) and include a discussion with a rep from the winery / producer. Crush in Belvedere Square has an wine pairing dinner at the end of the month.
Posted by: GregBWorking | October 5, 2009 11:16 AM
Sarah G,
:-)
Posted by: Laura Lee | October 5, 2009 12:38 PM
Danny's offered home made chocolate chip cookies after dinner - one could say a palate cleanser for dessert.
And Joe at the Brentwood Inn always came around asking if you would like more food - I once said yes for the Lobster Newburg and got a second helping!
Both restaurants are long gone but not forgotten by us old timers in Baltimore dining.
Posted by: Edg | October 5, 2009 1:59 PM
Thanks for posting about this. From classes to homemade offerings, just places that go that extra mile are places I want to spend money.
One thing...I know the name can be pretty ambiguous, but I am a girl fwiw. :-)
Posted by: Neighbor | October 5, 2009 3:56 PM
oops... that's confusing. I was referring to
"Here's his e-mail:"
Posted by: Neighbor | October 5, 2009 4:08 PM
Sarah G: I took a class on knife skills a while back at For The Love of Food in Reisterstown. I thought it was affordable for all the useful stuff I learned. It's not a restaurant, but we did make a meal from all the food we chopped and then ate it! Was lots of fun.
Posted by: a_nic | October 5, 2009 4:20 PM
Sarah G., I'm with you (although I need to replace my 9" chef's knife first). I'd also love a class on how to cook saltwater seafood. I'm from away, and I don't know what to do with that stuff. Just basics - I'm not looking to make crab Florentine with a Peruvian citrus mole a la grec.
Posted by: Lissa | October 6, 2009 6:07 AM
I am here to say we do offer classes, on knife skills and cooking seafood as well as seafood safety. just look us up .
Posted by: nancy longo | October 7, 2009 1:44 PM
Chef Longo, thanks for posting. How about a knife skills miniclass on Saturday afternoons, no wine, just an hour or so of fast learning?
Posted by: chowsearch | October 7, 2009 11:54 PM
How about a bourbon tasting followed by a knife skills class.
Posted by: RayRay | October 8, 2009 10:11 AM