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July 21, 2010

Farm-to-Mansion

GramercyJohn Walsh, executive chef at Chef's Expressions catering, will put on a farm-to-table wine dinner next month at the Gramercy Mansion in Stevenson.

"We created the menu for this dinner by painstakingly tasting 40 organic, biodynamic and sustainably produced wines from the around the world," I'm told. "The menu features seven wines, seven courses, and includes a wine reception. The produce, meat and seafood are all sourced locally from Maryland."

Here's a look at the menu:

Butler Passed Hors d’oeuvres

Maryland Lump Crab Cones with Truffled Sabayon
Local Eggplant Croutons
Sugar Baby Melons Soup Shooter with Lime Salt Rim
~J Cuvee 20 Sparkling Wine, Sonoma California~

Seated Dinner

Maryland Finest

Cherokee Purple Tomato Bruschetta
Marvesta Shrimp Poached in Springfield Farms Butter
Local Grown Israeli Basil
~2007 Jean Luc Colombo Les Abeilles Blanc, Cotes du Rhone France~

Mid Atlantic Seafood

Honey Drizzled Char-Grilled Atlantic Squid
Green Zebra Tomato Jam
Bacon Pastry Straw
~2009 Villa Creek White, Paso Robles California~

Intermezzo

Eastern Shore Watermelon Soup with “A” Frame Ventriche Chip
~2009 Chateau Coup de Roses Champ du Roy, Minervois France~

Chesapeake Bay Fowl

Brown Sugar and Cumin Rubbed Mallard Duck Breast
Orange Peel Mostardo
Maryland Raspberry and Arugula Salad
~2008 Paraiso Pinot Noir, Santa Lucia Highlands California~

Trey and Angela’s Pride

Gunpowder Bison Flank Steak

Lady Moon Farms Beet Salad
Shaved 3 year old Gouda
Beet Infusion
~2006 Querciabella Chianti Classico, Tuscany Italy~

Summa time Trio

Pulled Pork and Red Currant Jelly
Mushroom Confit, Corn Salad and a Chive Infusion
2006 Zenaida Cellars Zephyr, Paso Robles California

Dessert served in Lobby

Local Fruit Tarts, Cheesecake Lollipops, Chocolate Cherry Bavorois

The dinner takes place Aug. 13 at 6:30 p.m. Cost is $99.95 per person, plus tax and gratuity. (Parties of eight or more get a 10 percent discount if they use one credit card.)

For reservations, contact Katie at (410) 561-2433 or katiebittinger@chefsexpressions.com.

Sun photo by Jed Kirschbaum

Posted by Laura Vozzella at 2:41 PM | | Comments (1)
        

Comments

Yum sounds really good. I have been to a chefs expression event before and it was a great mix of fine wine paired with delicious food

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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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