Baltimore Chef's Table: Extraordinary Recipes from Charm City and the Surrounding Counties

Baltimore Chef's Table: Extraordinary Recipes from Charm City and the Surrounding Counties

Neal Patterson

Language: English

Pages: 224


Format: PDF / Kindle (mobi) / ePub

In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs. While embracing the local food movement, the city is now being recognized for an expanding culinary movement. Newcomers and homegrown chefs alike are charming diners with delicious variations staring the perennial favorite, crab, as well as offering unique options like frankenfish tacos and hearts of palm crab cakes that are becoming the taste of Charm City.
With more than eighty recipes for the home cook from over fifty of the city's most celebrated eateries and showcasing photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Baltimore Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.












families, while others have been converted to restaurants. If you wander down to the end of South High Street, where it meets Eastern Avenue, you may feel transported to a small village in Sicily. The quaint, brightly colored storefront that is Cafe Gia is carefully decorated to elicit that very response. But this conscious effort to depict a rustic Sicilian trattoria in the heart of Baltimore was not merely a commercial design choice. Rather it is a sincere reflection of the family's heritage.

for at least 8 hours or overnight. When it is frozen, cover with plastic wrap or a lid until ready to use. Scoop into small martini glasses. Serve immediately. FLEET STREET KITCHEN 1012 FLEET STREET BALTIMORE, MD 21202 (410) 244-5830 FLEETSTREETKITCHEN.COM OWNER: THE BAGBY GROUP CHEF: CHRIS AMENDOLA PASTRY CHEF: BETTINA PERRY The industrial exterior of Fleet Street Kitchen, with its corrugated tin awning and brick fascia, might suggest a cramped restaurant with rickety wooden chairs and

nearly 30,000 bushels of shell have been recycled to provide homes for new oysters. Also, new oyster farms are popping up here and there, not only restoring the bay's natural filtration system but also supplying restaurants with the briny bivalves, because oysters are still delicious. Unlike other farmed seafoods that create ecological issues of their own, farmed oysters are environmentally restorative, and they account for 95 percent of the oysters consumed worldwide. The Monterey Bay

KITCHEN SUMMER CORN CHOWDER (SERVES 4) This soup is best when made with freshly picked corn. 6 ears fresh sweet corn 1 tablespoon unsalted butter 1 bacon strip, chopped 1 small yellow onion, chopped 1 carrot, peeled and chopped 1 celery stalk, chopped 3½ cups heavy cream 1 bay leaf 1 medium Yukon Gold potato, peeled and diced 1 red bell pepper, chopped Salt and freshly ground black pepper � teaspoon fresh tarragon leaves Shuck the corn and blanch the ears in a large pot of boiling

elegant twenty-four-acre estate in the Catoctin Mountains is often thought of as an ideal location for a romantic getaway, wedding, or corporate meeting, but Antrim 1844 also serves a sumptuous six-course prix-fixe menu seven days a week. The meal always begins with cocktails and hors d'oeuvres. Diners can stroll the beautifully landscaped grounds during the summer or, in the winter, relax by the fireplace in the drawing room. The Smokehouse Restaurant is a bit more austere than the lavishly

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