Chad Gauss, Melanie Molinaro, Sajin Renae and their team at the Beard House
Deviled Popcorn Marvesta Shrimp
Charred Beef Sticks with Smoky Chipotle and Horseradish Chimichurri
Duck Confit Potato Skins with Brie Mornay Sauce and Black Pepper Cherries
Blue Crab Crabcake with Sea Urchin Mayonnaise
KCC Natural Farms Pheasant and Foie Gras Rillettes
Milk-Braised Rabbit with Morels and Gnocchi
Eastern Shore Buffet > Whole Shrimp, Fried Maryland Drummy, and Crispy Skin Rockfish with Chesapeake-Spiced Jus and Caramelized Ramp Essence
Sous Vide Lamb Chop with Artichoke Purée, Rainbow Chard, and Butter-Poached Asparagus
Smith Island Cake with Cherry Glen Farm Goat’s Milk Ricotta and Strawberries
Dinner

Chesapeake Bounty

Chad Gauss

The Food Market, Baltimore

Melanie Molinaro

Birroteca, Baltimore

Sajin Renae

The Fork & Wrench, Baltimore

It’s well known for its sports teams and historic port—and your favorite television show may have even been filmed there. But Baltimore is also home to a thriving restaurant scene. Join Chad Gauss, Cyrus Keefer, and Sajin Renae for a dinner that highlights the bounty of the Chesapeake Bay.

Event photos taken by Joan Garvin.

MENU

  • Hors d’Oeuvre

    • Gunpowder Bison Tartare
    • Deviled Popcorn Marvesta Shrimp 
    • Charred Beef Sticks with Smoky Chipotle and Horseradish Chimichurri
    • Striped Bass Crudo with Mint Gremolata
    • Herbed Polenta with Caramelized Onion Jam, Asparagus, and Cured Egg Yolk 
    • Duck Confit Potato Skins with Brie Mornay Sauce and Black Pepper Cherries 
    • Mas Carlot Rosé 2009
    • Brassfield Estate Winery Serenity 2011
  • Dinner

    • Blue Crab Crabcake with Sea Urchin Mayonnaise
    • Yalumba Y Series Viognier 2012
    • KCC Natural Farms Pheasant and Foie Gras Rillettes 
    • Ferrari-Carano Siena 2010
    • Milk-Braised Rabbit with Morels and Gnocchi 
    • Heron Monterey County Pinot Noir 2011
    • Eastern Shore Buffet > Whole Shrimp, Fried Maryland Drummy, and Crispy Skin Rockfish with Chesapeake-Spiced Jus and Caramelized Ramp Essence
    • Mt. Beautiful Pinot Gris 2009
    • Sous Vide Lamb Chop with Artichoke Purée, Rainbow Chard, and Butter-Poached Asparagus
    • Santa Duc Les Blovac Rasteau Côtes du Rhône Villages 2009
    • Smith Island Cake with Cherry Glen Farm Goat’s Milk Ricotta and Strawberries
    • Peter Lehmann Botrytis Sémillon NV​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 05.30.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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