Two new füdi events, featuring chefs from Salt and Roy's
A couple of füdi events coming your way.
First, the aquarium's Fresh Thoughts sustainable seafood dining series continues on Tuesday, January 25, with a dinner designed by Jason Ambrose, executive chef and owner of Salt in Upper Fells Point. The $89 per person event includes a cooking demonstration and a multi-course menu featuring Arctic char -- in a chowder, slow-roasted, and served as tartare with Asian pears and green onion pommes frites. Take a look.
And then, Raymond "Opie" Crooks, the newly installed chef partner at Roy's, is hosting a tapas-style dinner at the Harbor East restaurant on Sunday, January 30. The $59 per person dinner, open to only 16 people, will include comments by the chef. The evening begins at 6 p.m. with a reception.
On the menu: grilled Szechuan-spiced pork ribs, roasted macadamia-crusted Mahi Mahi, and Kai-style braised short ribs. For more information about this event, call 407-659-0099.
Sorry for the bad dates in the original post!
Comments
the Salt chef's event is on Tuesday 1/25, not the 23rd.
Posted by: lisah | January 6, 2011 4:14 PM
It says Jason attended Baltimore Culinary Institute...does that exist? I've only heard of Baltimore International College, which happens to be a culinary school.
Posted by: Jon Waine | January 6, 2011 4:27 PM
I especially like the Timothy Dean dinner blurb.
He is planning on opening a place in DC....right, and I am planning on opening a place in Baltimore, Oh wait he doesnt have the money do it it just like me because he is a fraud!
Posted by: chim | January 6, 2011 4:35 PM
Jon Waine, it used to be called Baltimore Culinary Institute. At some point they changed the name to Baltimore International College. Personally, liked the original name a lot better.
Posted by: Hal Laurent | January 6, 2011 4:53 PM
Wow, I'm in awe and obviously in a supine postion.
Posted by: siasds | January 6, 2011 7:34 PM