Thursday, June 26, 2014
July 4th at Wit & Wisdom
There will be foodie-worthy cuisine provided by Wit & Wisdom chef Zack Mills and guest chef Tim Dyson from Bluegrass Tavern, plus desserts by executive pastry chef Dyan Ng. Eats include modern twists on nostalgic staples like Chesapeake fried chicken, pit beef sandwiches topped with tiger sauce and caramelized onions, and bratwurst drizzled with beer mustard and sauerkraut. Seafood lovers are in for an ultra-fresh treat with the chef’s specialty oyster-shucking station, an ode to the local flavors of the Chesapeake Bay. Sides include grilled corn on the cob, Mom’s potato salad, and classic mac ‘n cheese. For beer, cocktail and wine connoisseurs alike, Wit & Wisdom has partnered with local brewer, Union Craft Brewing, and will be serving signature cocktails by lead bartender Aaron Joseph and wine handpicked by sommelier Julie Dalton.
Tickets include one featured beverage which includes guest’s choice of wine, beer or a specialty cocktail. At the event, guests are encouraged to use the hashtags #WitontheWater and #WW4thofJuly.
Wit & Wisdom
Four Seasons Hotel
200 International Drive
Baltimore, MD 21202
Friday, July 4, 2014
6:00 p.m.–9:30 p.m.
$75 per person (plus tax and gratuity)
$35 for kids 12 and under (plus tax and gratuity)
For more event details and to book tickets visit, http://www.missiontix.com/page/searchResults/?venue=Wit%20and%20Wisdom.
Posted on Minxeats.com.