Santé: A Culinary Odyssey to benefit the National Kidney Foundation

0
Share the News


NKF-logo_Sante

On Thursday, November 20 from 6:00-10:00pm, the National Kidney Foundation will host a huge number of chefs at M&T Bank Stadium for Santé: A Culinary Odyssey. One of my best family friends, Mark Salvo, has had two kidney transplants in his life, so I am very familiar with the Kidney Foundation and am so glad to support this very worthy cause! Here is the menu and also, winners are noted.

Aida Bistro

Trio of Dips with homemade breadsticks
B&O American Brasserie
Wild Boar & Yam Sausage
Wild boar, yam, black walnut sausage finished with rosemary mustard
** Bandito’s – Judge’s Most Creative
Cured Salmon Tostada
Pork Belly Gyoza
Barrett’s Grill
Roasted Corn and Crab Chowder
With kale salad with a peanut vinaigrette, meatloaf with mashed potatoes and tomato demi glace
Bertha’s Mussels
Crab bruschetta with portobello and Bertha’s seafood stew – calamari, clams & mussels in a hearty broth
Birroteca
Crispy Pork Belly with Fig Agro Dolce Slow braised pork belly with fig and shallot agro dolce
Black Tie Caterers
Suckling Crusted Pit Beef on Toast Points, smoked, grilled encrusted in chocolate cocoa powder
Brio Tuscan Grille
Shrimp and Lobster Campanelle
Sautéed shrimp, cremini mushrooms, green onions, and tomatoes baked in a spicy lobster butter sauce topped with lemon bread crumbs
Café Hon
Famous Bread Pudding
Clementine
Pate/ appetizers
Cooking with Catherine
Dark Chocolate Coconut Almond Clusters
Toasted salted almonds coated with bittersweet chocolate and toasted coconut
** Corner BYOB  – Judge’s Best Booth Honorable Mention
Braised Tongue Tacos
With pickled red onions, cumin scented crème fraiche and a kohlrabi slaw
** Dooby’s – Judge’s Overall Honorable Mention
Pork Buns Roasted
pork, gochujjang aioli, kimchi-cucumbers, Asian steamed bun
George Martin’s Grillfire
Pan roasted sea scallop with andouille sausage and sweet corn grits
Grano Emporio
Frittata Di Pasta Fiorentina and Frittata Di Pasta Alla Norma
Traditional Neapolitan frittata with pasta, farm fresh eggs, baby spinach & Pecorino Romano cheese; and
Traditional Neapolitan frittata with pasta, farm fresh eggs, homemade marinara sauce, eggplant, prosciutto & fresh mozzarella
** Highland InnPeople’s Choice Honorable Mention
Smoked Duck Sausage with Braised Red Cabbage, Pickled Pears and Cranberry Beer Mustard
Heavy Seas
Pumpkin soup with heavy seas peg leg stout and warm fall spices
Laurrapin
Roasted butternut fondant filled with smoked pork rillettes and garnished with kirsch soaked cranberries and housemade smoked salmon tartare served in a fresh endive cup topped with cucumbers, roasted pepper, red onion and candied pecans
Maggie’s Farm Rettland Farm Bacon Pate
Smooth pate on toast with smoked tomato jam, local arugula and mustard seeds
Natasha’s Just Brittle
Maple Bacon Brittle & Maple Bacon Brittle Popcorn
The Nickel Taphouse
Chicken Roulade Chicken
stuffed with chorizo, apples, onions, and sage with herb gravy
Nutreatious
Nutreatious Grownups’ Cookies & Milk
Healthy Rice Krispies and a Gundalow virgin shooter
Portalli’s
Espresso Panna Cotta With chocolate sauce
** Richardson Farms – People’s Choice Overall
Whole Suckling Pig
Brined in apple cider and coated in caramel, topped with apple, cornbread and a dusting of chopped nuts
Sobo Café
Baltimore’s Best Biscuit Paired with homemade apple butter or cheddar and scallion spread
** Stratford University – Judge’s Best Booth 
Pastry and Dessert Display
Assorted petit fours and chocolate truffles
Sugar and Ice
An assortment of candy
Taharka Brothers
Pumpkin spice ice cream and salted caramel ice cream
Talara
Chipotle and Tropical Fruit Ceviche Chipotle Salsa
ceviche with shrimp, onion, scallions, cilantro, jalapenos, pineapple, mangoes in chipotle paste marinated in fresh lime juice
Tark’s Grill
Pumpkin & Wild Mushroom Risotto
Oven roasted pumpkin puree, carnaroli risotto topped with blend of garlic and herb roasted wild mushrooms
 
** Ten Ten American Bistro – Judge’s Overall Winner
Cunningham Farms Pork Belly
Apple fennel slaw and spicy jelly
The Boathouse
Lobster Cavatappi and Cheese Chopped lobster, creamy 4 cheese sauce, roasted tomatoes, edamame, crispy shallots
The House of Audré
Samosas and Peri-Peri Sauce Savory, crispy Indian triangle pastry filled with aromatic, beautifully seasoned ground beef or vegetables, a special blend of South African herbs and spices with a spicy, tamarind-based chili sauce, specially blended with a touch of garlic and lemon
Wit and Wisdom
Roasted butternut squash soup, crab and artichoke marubini, caramelized pear, toasted pumpkin seed, pumpkin oil
** Warehouse 518 – Judge’s Most Creative Runner-Up
Dixie Shrimp and Grit
Canapé Shrimp and grit cakes

Proceeds from Santé will fund vital research at Johns Hopkins and the University of Maryland, and directly support NKF-MDs patient emergency assistance program, which provides essentials such as food, housing costs, utilities, medication and transportation to dialysis.

Admission is $125 per person for as-available lounge seating, $250 per person for a reserved seat and $2,500 for a reserved table for 10. Sponsorships are also available. More info: www.santebaltimore.com

 

Amy Langrehr

Amy Langrehr

Amy Langrehr is the blogger and Instagrammer behind Charm City Cook.She writes about food, drink, cooking and more in her hometown of Baltimore.
Amy Langrehr


Share the News