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March 22, 2011

Follow-ups and inbox cleaning

A few things I've been meaning to tell you about.

- On Thursday, Donna's Columbia is having its first-ever wine dinner featuring Dr. Thanisch Riesling. The three-course dinner (plus dessert and starter) is $55. Call 410-659-5248 for information. The guest for the wine tasting is Barbara Rundquist, the current owner of the Thanisch estate, who will be bringing a special wine (a Beerenauslese) from her cellar for the tasting. 

Speaking of Donna's, plans are moving forward, Alan Hirsch told me, for the Mt. Vernon location. Just don't look for it anytime soon; late late fall is the most optimistic prediction.

- Coming up soon, a Charles Krug Winemaker Dinner at Morton's on March 30, with special guest Peter Mondavi, Jr. The event is a benefit for the Make-A-Wish Foundation

- Spike Gjerde (Woodberry Kitchen) delivers the keynote address for a March 31 breakfast and speaking event at Center Stage. The invent. Involve: A conversation about localism and community responsibility, is a benefit for Wide Angle Youth Media's programming.

- The Baltimore Farmer's Market and Bazaar opens earlier than ever this year. Put April 3 on your calendar.

- Crabi Gras returns to Jimmie and Sook's in Cambridge on April 9. This is a benefit for the Chesapeake Bay Commercial Fisherman's Association

Finally, my story on the refreshed Pazo included some murky information about the new menu. Here's a clarification, broken down in menu categories, with some representative items:


TAPAS

Crabmeat Buñuelos- sweet peppers, salsa brava
Tuna Tartare- cilantro, chili oil
Spicy Coppa Carpaccio- wood-grilled mango, 50-year sherry vinegar
Pizza Napoletana “Catalan”- chorizo, wood grilled green apple, La Peral blue cheese

FIRST COURSE/APPETIZERS

Lobster Salad Sandwich- toasted brioche, avocado, bacon, tarragon aioli
Sea Scallops and Calamari a la Planxa- white coco beans, chorizo

MAIN COURSES


Arroz la Bomba “Mariscos” (Seafood)- heads-on shrimp, mussels, monkfish, calamari, white coco beans, lobster stock & saffron
Wood-Grilled Duroc Pork Chop- butternut squash purée, spicy crema, Rioja reduction
Wood-Grilled 24oz Aged Ribeye (prepared for 2 persons)- papas fritas, persillade sauce

Posted by Richard Gorelick at 2:40 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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