Hot Plate: Cocktail competition at The AB, St. Leo’s ravioli dinner, Polish pop-up at Salt and more

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St. Leo’s ravioli dinner is this Sunday, starting at noon.

This week is a relatively quiet one on the Baltimore restaurant scene but the events that are taking place offer a little something for everyone, from cocktail lovers to serious carnivores.

Here’s a look at what’s on tap:

Sweet & Savory Saturday
On Saturday, Prigel Family Creamery, the Ejji Ramen crew and Neopol Savory Smokery–all neighbors in Belvedere Square–will head up to Hydes to team up for another installment of Sweet & Savory at the creamery in Hydes.

The event will include sweet and savory bites, drinks, and mystery ice cream flavors incorporating unexpected ingredients.

Competing cocktails
On Saturday, The Alexander Brown Restaurant hosts a cocktail competition featuring drinks made with WhistlePig’s Piggyback Rye Whiskey.

Dinner and food are included with tickets to the competition and guests get to score the drinks created. The drink with the highest score from guests will be featured on The AB’s cocktail menu.

Maryland Wine Month
Sunday is March 1, which means it is the first day of Maryland Wine Month. All month long, local wineries will host events highlighting their wines. For information about ‘happening, when and where, check out the calendar on the Maryland Wine website.

St. Leo’s Ravioli Dinner
Sunday afternoon, head to Little Italy for one of the neighborhood’s favorite regular events: the ravioli dinner at St. Leo’s. The event includes great food (including ravioli and spaghetti and meatballs) plus games, books and jewelry for sale, and lots of camaraderie.

Oysters everywhere
On Monday, The QG, The Local Oyster and Oyster Recovery Partnership (ORP) team up for the launch of a Chesapeake Bay oyster-themed collection of neckwear. The launch party for the limited edition collection, which benefits ORP, takes place Monday at CLOCK Restoration, The QG’s fifth-floor restaurant. And don’t worry: There will be oysters!

Bar Vasquez gets meaty
Tuesday night, Bar Vasquez hosts the first in a series of four meat-centric dinners. Each meal in the series will focus on meat from one animal; dishes will be served family style and paired with wines chosen by Foreman Wolf’s Tony Foreman.

Tuesday’s dinner will be all about goat, with courses like crispy goat belly with buffalo mozzarella, garlic oil and tomato sauce, and slow-roasted goat with white beans, leeks, carrots, goat cheese and spices (among other ingredients).

Kids Cook at Emma’s Tea Spot
Starting on Friday, March 6, Emma’s Tea Spot will offer three days of kids’ cooking classes. Taught by Chef Jane Parker, this round of classes will focus on breakfast. Kids will learn how to make waffles, turkey sausage patties and “Iron Man” smoothies.

SERCE at Salt
Though the closing of Salt Tavern in Butcher’s Hill was a disappointment, the space has since welcomed several very interesting pop-up events. On March 6 and 7, the former Salt doors will open once again, this time for SERCE, two nights of meals showcasing “modern Polish cuisine” (“serce” means “heart” in Polish).

The chef, Antoni Szachowicz, will explore his Polish roots, melding modern ideas with traditional Polish cooking. He will offer an a la carte menu of eight or nine small plates, plus cocktails, beer and wine.

Chef Szachowicz is looking at this pop-up as a way to present some of his recent creations. He says it is a first step on the way to opening a modern Polish restaurant.

Planning Ahead
Here are a few events to look forward to over the next few weeks:
March 8: Oyster Dinner with Chef Zack Mills at Foraged Eatery 
March 11: Stag’s Leap Wine Dinner at The Milton Inn 
March 19: Roaring ’20s Wine Dinner at Towson Tavern 



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