Tuesday, March 17, 2015
East Meets West at Wit & Wisdom
The dinner starts at 6:30 and will feature the following dishes:
East| Chesapeake Oyster| bloody mary granita, celery
West| Hog Island Oyster| white soy & tangerine
East| Blue Crab Cake| flying dog deadrise ale braised cabbage, old bay sabayon
West| Monterey Red Abalone| lobster rouille, pickled lemon butter, afelia cress salad
East| Maryland Rockfish| chesapeake clam chowder
West| Sonoma Sea Salt-baked Pacific Halibut| artichoke & razor clam barigole, buttered cabbage fondue, salsify chips
East| Gunpowder Bison| rye berries, tuscarora root vegetables, black garlic barbcue sauce
West| Brandt Farms Beef Short Rib| spring pea puree, crunchy potato, oxtail marmalade
East| Corn| browned butter ice cream, crispy pork cracklings, old bay
West| Baba| ghirardeli chocolate, grand marnier, soft cream
$150 will get you dinner. Add $50 for optional wine pairing. And...Chef Mina is happy to sign copies of his cookbook for an additional $35.
For reservations, please call Shannon Toback at (410) 223-1464 or email Shannon.Toback@fourseasons.com
Posted on Minxeats.com.