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October 13, 2010

Baltimore Beer Week -- tonight's food events, part 2

evoThroughout Baltimore Beer Week, various area restaurants and brewers are teaming up for special food–beer pairing events.

Also, a few restaurants around town are rolling out limited-edition pairing menus this week.The Wine Market sent over theirs, a $39 fixed-price, three-course dinner that debuted last night and will be available tonight and tomorrow night, too.

Here it is:

First Course, paired with Troegs Dream Weaver Wheat

(choice of one)

Cornmeal fried oysters, bacon beurre blanc

Crispy Duroc pork belly, sauerkraut spaetzle; swiss cheese broth

Country rabbit paté, cardamom apple butter, violet mustard, pickled carrots

Vanilla parsnip soup cardamom crème fraiche, apple crisp


Main Course paired with Evolution "Evo" ESB

(choice of one)

Pan roasted veal steak,veal confit & rice bean cassoulet; white yam puree; savoy cabbage;
glazed spiced cranberries

Chestnut stuffed Martin's Farm half chicken, whipped celery root , brussel sprout leaves,

Sage coulis

Miso-ginger braised Creekstone shortribs, herb-butter dumplings, carrot puree,
smoked maitakes

Seared diver sea scallops,creamy polenta, hickory jus, pickled chanterelle mushrooms


Dessert Course paired with Dogfish Head Raison d'Etre

(choice of one)

Chocolate pretzel pavé with oatmeal stout ice cream,

Dijon caramel, salted milk chocolate powder

Vanilla bean cheesecake with almond crust, honey poached cranberry, blood orange jam

Banana-Chocolate bread pudding, crème anglaise, peanut butter mousse, brûléed banana




Posted by Richard Gorelick at 2:13 PM | | Comments (0)

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner 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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