Friday, August 5, 2011

Stillwater Beer at PAZO!






Join special guest Brewmaster Brian Strumke on Thursday, September 8th at 7:00PM as he hosts the Stillwater Artisanal Ales Dinner at PAZO.
Tickets are $79 per person inclusive.

MENU (Beer pairings coming soon)

Hors D'oeuvres
Quixote Chorizo, pan con tomate
Ceviche chips, jicama & lime
Summer Bruschetta, local zucchini, ricotta, herbs
Pork and veal empanadas, salsa verde
Potato and manchego croquetas
Serrano ham and grilled fig pinxto

1st
Late Summer Tomato Gazpacho
Slow poached shrimp, preserved orange, chili, Arbequina olive oil

2nd
Octopus a la Planxa
Fingerling potato, pimenton, marcona almonds, and mojo verde

3rd
Herb Marinated Wood Grilled Leg of Lamb
Samfaina and natural jus

Dessert
Traditional Sicilian Cannoli
dark chocolate and caramel sauce

Call for reservations or more details at (410) 534-7296.


Tony Foreman and Cindy Wolf own some of the highest rated restaurants in Baltimore. They have a beautifully curated wine menu but their beer selection could use come help. I'm crossing my fingers that this is a step in the right direction.

Please come support the cause! If you want craft beer at fantastic restaurants check out this event.

It may seem pricy but for the quality you will leave thanking yourself.

THIS EVENT IS NOT TO BE MISSED!

See you at the table.



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Wednesday, August 3, 2011

Chorizo and Mushroom Omelet







Sometimes it's okay to cheat.

On Sunday I made it to the JFX Farmer's Market in Baltimore early enough to pick up some beautiful Honey mushrooms. They are very similar in texture to Velvet Pioppini or Shmeji mushrooms. Joanna, the sales woman, suggested to eat them in an omelet. I can't say no to a wild mushroom omelet, so I bought a bunch and brought them home.







On Monday I went to lunch at Sin Fronteras restaurant in Annapolis. The food was fantastic, but I had a lot of leftovers. Namely, the chorizo from a baleada.

Wednesday morning I was feeling resourceful so I went to the fridge and lo and behold I had the makings a omelet to top all omelets.

I threw the honey mushrooms in a sauté pan with a knob of butter.  In an omelet pan I warmed the chorizo and let the fat render just a touch. Then I threw in the seasoned eggs. I garnished with a few snips of fresh garden chives for color, some cherry tomatoes to balance the fat with acidity, et voila!

This could not have been more simple, and it was absolutely fantastic.




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