bloggernowandthen: August 2010

Sunday, August 22, 2010

The Summer Baltimore Restaurant Week draws to a close tonight...

... however, several participating restaurants have extended their Restaurant Week specials but not all of them, for example, Fleming's Prime Steakhouse and Wine Bar has not. The latter was where we enjoyed dinner on this official final 2010 Summer Restaurant Week day.

THE MENU

EXECUTIVE CHEF RUSSELL SKALL
The Master of the Menu

THE TABLE IS SET

ROSEMARY BREAD
Chardonay-infused feta cheese and tomato basil butter

FLEMING'S SALAD
seasonal greens, candied walnuts, dried cranberries, tomatoes and croutons

BARBECUE SCOTTISH SALMON FtILLET
Three mushroom salad, barbecue glaze

6 OZ PETITE FILET MIGNON

CREAMED SPINACH

MASHED POTATOES

CRÈME BRÛLÉE
creamy tahitian vanilla bean custard served with fresh seasonal berries

"NEW YORK" STYLE CHEESECAKE

AND SOME EYE-CATCHING PENDANT LIGHTS

Saturday, August 21, 2010

Lebanese cuisine for dinner tonight -

at the Lebanese Taverna Baltimore restaurant which says that it is "a part of the most exciting urban development project in all of Baltimore, the new Baltimore East Harbor. Surrounded by great hotels and retail stores, and near attractions of the Inner Harbor such as the Baltimore Aquarium, Baltimore Maritime Museum, and the Maryland Science Center, this convenient location will soon become one of your favorites!"

"Our story" by Tanios Abi-Najm

The Abi-Najm Family

The menu

Indoor or outdoor seating

Fresh pita bread with sesame seeds olive oil dip

Fried Artichokes
Crisp fried whole artichoke hearts with lemon-garlic butter

Kibbeh Nayeh
Lamb tartar with mint and onion and drizzled with olive oil

Lamb Three Ways Featuring Elysian Fields Premium Lamb
Grilled double chop rack of lamb with lamb reduction; T-bone with three herb sauce; and braised Lamb over spiced rice. Served with roasted vegetables

Whole Broiled Bronzino
Mediterranean seabass over saffron cous cous and chick pea pilaf, crispy onions and lemon cilantro sauce

Awamet
Lebanese donuts with honey-saffron syrup and yogurt milk pudding

Coffee & Baklava
Chocolate Arabic coffee custard with marshmallow cream and baklava

Dinner at Kali's Court in Charm City

"Our menus are based on market-fresh, seasonal ingredients. They change daily. " Kali's Court Restaurant says. "Impeccable seafood with a Mediterranean flair"!

The entrance

Here we come

Inside and out

Catch of the Day display case

Striped bass (Morone saxatilis) and company on display

Dinner is being served

Albino Anchovy Salad Fennel, organic greens, red onions, endive, toasted almonds and truffled vinaigrette

Pear and Walnut Salad Organic baby greens, goat cheese, apple cider vinaigrette, and port wine syrup

Bouillabaisse Cold water lobster, shrimp, mussels, and seasonal fish, braised in a saffron-tomato broth. Served with fresh toasted bread

Wild Halibut with Yuzu-Ginger Relish Vegetable stir fry, sticky rice, green curry-coconut sauce

Kataifi, Baklava, Galaktaboureko with fresh strawberries

Thursday, August 19, 2010

Fun day in Lititz [in Pennsylvania]...

... whose sister city is Kunvald [a village north of Žamberk in the Ústí nad Orlicí Distric t, in the Pardubice Region in the Czech Republic] established on June 11, 2006. Lititz is also the home of the Wilbur Chocolate Company. Remember the Wilbur bud? Yum! Guess what I came home with? Yes, you guessed it, Wilbur buds

Dark chocolate Wilbur Buds

and, sigh, I could not resist acquiring this handmade fountain. Alas, the creator was not there to explain what inspired him to create this piece.

Cat and mouse fountain - one of a kind

Gotcha!

Lunch at Thaiwat

Located in Wyomissing, Pennsylvania - our favorite Thai restaurant in the area and we recommend it very highly. Thaiwat serves delicious authentic traditional Thai cuisine, has a professional friendly staff and is beautifully decorated. Check it out!