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June 19, 2010

Aida dinner on a farm

Aida bistroFarm-to-table is such a trendy restaurant concept these day that it has become a cliche.

But this sounds like the real deal: dinner in a barn.

Aida Bistro and Wine Bar in Columbia presents a wine dinner at Gorman Farm in Howard County Monday, from 6 p.m. to 9 p.m. 

Local produce from the farm will be paired with meat and fish from local producers and six wines from Black Ankle Winery in Mt Airy.

"This will be a fun and casual event," the restaurant's website says. "We may also ask you to pick your own greens for dinner!! ... Since it is hosted on a farm, you will have a chance to roam the grounds and see where the food is grown. Dress comfortably, we will be dining in the barn and will have protection in the event of rain."

I'm afraid I can't tell you the price of the dinner. A description of the event on the restaurant's website said the pricing was still being finalized.

UPDATE: Just got the price info: $75 per person, which includes food, wine, tax and tip.

Ditto for the menu.

"Dave Liker from Gorman Farm is gazing into his farmer's crystal ball and we'll know soon what he has popping up in the fields," the website said.

If you want make a reservation, the number to call is (410) 953-0500.

If price and menu details come to me, I'll pass them on.

Aida's goat cheese antipasto stuffed with homemade peperoncini, prosciutto and basil over grilled crostini, finished with balsamic reduction and white truffle oil. Sun file photo

Posted by Laura Vozzella at 6:00 AM | | Comments (1)
        

Comments

just attended my second farm dinner of this summer last night at Lockbriar Farm in Chestertown. this is a production of homegrownandgreen.com which stages at various farms over the summer. last night was a formal 5 course meal paired with wines and demonstrated by two chefs using all local ingredieents. the food and wines have been wonderful and the company has beeen delightful.

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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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