EVENTS

Vino 301 Concierge: A Beverage Adventure For All Liquor Lovers

 

I’ll admit, I’m a bit indecisive and I want it all.  Clothes, shoes, food, liquor – give me options!  Imagine my excitement when I found out there was an adult beverage tour in Maryland that allowed you to tour and taste Wine, Beer and Liquor all in one day. The Vino 301 Wine Concierge hosts a full-service wine and spirits tour at various wineries, breweries and distilleries across Maryland.  They provide transportation complete with a personal tour guide to answer all of your questions along the way. There are many tours to choose from,  you can select a wine tour only, wine and chocolate tour, wine and cheese tour, wine and food tour, wine tasting classes and wine tasting parties… you get my drift.  On this particular Saturday, my best friend and I enjoyed our adventure on the Wine, Beer and Spirit Tour, it was truly a spirited beverage adventure.

My tour departure time was 11:00 am on a Saturday morning, Vino 301 conveniently provided two pickup locations. I was excited to get a 9:30 am. reminder text from our tour guide Christina confirming my pick-up location  Once we arrived at the park & ride location we were greeted by our transportation vehicle – a Mercedes-Benz Sprinter passenger van…what a way to tour in style! Once inside the van, my best friend and I met our tour mates – a father, daughter duo and another female tour guest. Our tour guide Christina joined us bringing our total to six tour participants. Christina was extremely knowledgeable about the locations we were visiting and the wine we would drinking.  She is a Sommelier who studied in Washington State among other places. I liked the small tour group because it gave us each a chance to navigate through the different distillery spaces and it also gave us a chance to ask lots of questions.

Transportation and Driver
Our tour guide Christina

Our first stop on the tour was Linganore Winery and Vinyard. I’ve visited that location before during one of their reggae festivals but because there were so many people there I didn’t get the chance to fully see or tour the grounds. On this quiet Saturday afternoon, the grounds were buzzing with guests eating and drinking on the outdoor patio, buying wine from the retail store and touring the winery.

Bacchus – The Roman God of Wine

 

Once inside, we were greeted by our winery tour guide Brandon who gave us a little history of the Linganore Family. Did you know… Linganore is the second oldest winery in Maryland and the largest in Maryland , twenty different grapes are used in blending their wines and they’ve won over 200 awards throughout the years – that’s pretty impressive.  He also gave us a tour of the area where the wines are made, stored and packaged.

Brandon giving us a history lesson

We ended Brandon’s tour with a wine tasting featuring 12 of Linganore’s most popular wines. I can honestly say they carefully selected each wine because they all had a different taste.  We were each given a wine list, wine glass, a small chocolate and a cracker.  The chocolate and cracker are used to break up the taste and refresh the palate. Lorrie was our tasting room attendant, she was friendly, efficient and fast…she kept the wine coming. The wine list was helpful because it gave a description of each wine and we were able to make notes of the ones we liked and didn’t like. This was helpful because it made it easier to select which wine you’d like to buy after the tour.  They also gave us a dump bucket to empty the wine we didn’t drink or didn’t like, of course I never used that bucket. LOL!

 

Happy Wine Faces!!! That’s me on the right.

Our next stop on the tour was the Red Shedman Brewery, also located on the Linganore vineyard steps away from the winery.  We didn’t tour the brewery but we did have a tasting similar to the one at the winery. We were given a list of beers and were asked to choose six we’d like to sample.  Of course I loved the Raspberry Cider because I like sweet beer. The Lemon Shandy and Coconut Porter rounded out my top three.

After our beer flight, we hopped back on the sedan and headed to our last stop, Dragon Distillery in Frederick, MD. Dragon is located in a business park next to a local airport. With the name “Dragon Distillery,” the interior has to live up to the name … and it does.  The retail/tasting room is adorned with everything knights and dragons, there was even a cute dog bartender named “Thor”.

Dragon Distillery makes nine liquors for sale, variations of Vodka, Gin, Rum, Bourbon and Moonshine.  They even have their Bourbon making class that hosts a half-day session teaching participants how to make bourbon and they allow you to take a bottle home – that sounds like the ultimate experience for any Bourbon lover.  Just like the previous stops, we were given a menu of sorts to choose three liquors we’d like to sample. In Maryland, we have a law that states distilleries are only allowed pour three one-ounce samples per guest, so we were given a menu to choose our three. With flavors like Cherry Almond Vodka, Medieval Mint Vodka and  Lemon Meringue Moonshine it’s kind of hard to just choose three. The packaging is also pretty cool.

Our bartender “Thor”

Vino 301 Concierge has everything you’d want in a wine or liquor tour. It was professional and organized. This is the perfect gift for someone who appreciates wine and also a good girlfriends day trip. Visit their website and check out all the tours they have to offer, you won’t be disappointed.

And always follow my foodie and cocktail adventures on social media …  

  

 

 

 

 

 

 

 

Martell Speakeasy at Bookmakers Baltimore

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On Monday, April 10th I was I was invited to attend the Martell Speakeasy event at Bookmakers Baltimore in Federal Hill. It was an “invite only” affair to celebrate the 300 year old Cognac. Martell has been making cognac since 1715 and currently has 10 variations in their collection. This was my second time at Bookmaker’s Baltimore, the first time was for Baltimore Magazine’s 50 Best Restaurants 2016 party.  The Martell event was on the upper level which is smaller and more intimate than the lower level. The upper level has a bar with seating for 10 and a lounge area with two large sofas and a large dining table that seats about 20 people.

Enjoying the "Future Island" cocktail
Enjoying the “Future Island” cocktail

Guests were treated to complimentary tastings of four Martell cocktails crafted by Bookmakers bartenders Ryan and Randy. R&R as I like to call them, carefully explained the ingredients in each cocktail and how each ingredient complimented the others. Because I’m also a mixologist, I particularly liked this because it gave me some new ideas to try for mixing my own drinks.  Over the course of the night, I had the pleasure of drinking five cocktails. I know I said four, but I ordered my favorite twice.

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What Is & What Should Never Be
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“Stonefist”
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“Golden Light”
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“Future Island”
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Ryan and Randy

Here’s a brief rundown on each cocktail…

What Is & What Should Never Be – made with raisins soaked in Scotch and it’s like a tiki variation of a cognac cocktail
Stonefist – a different take on an Old Fashion and tastes like banana bread
Golden Light– citrus forward cocktail that includes a unique North African spice
Future Island– a perfect balance of cognac and fruity notes

My favorite cocktail was the Stonefist. It was made with banana, bitters and allspice. The banana and allspice gave it a dessert taste but I could still taste the Cognac.  The other cocktails were equally delicious and made with interesting ingredients such as cinnamon, scotch soaked raisins, pineapple and grapefruit. R&R sure know how to mix a drink! I’m almost certain that these cocktails are also on the Bookmakers daily cocktail list, so anyone can visit and give them a try. The Martell Brand Ambassador, Jonathan Peterson, also spoke briefly about the history of Martell and the different Martell cognacs that were used for each cocktail. The event also provided a delicious spread catered by Bookmakers.

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Lobster Croquet, Chicken Croquet and Brussels Sprouts
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Fried Catfish, Mashed Potatoes, Fried Okra

All of the food was great but the catfish was heaven! Tender and perfectly seasoned, it definitely hit the spot. Guests were also given a pop quiz about the Martell brand and the opportunity to win a bottle.

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I almost forgot about the celebratory toast at the end of the night (so that means I actually had 6 drinks). A special thanks to the DMV Martell Cognac Brand Ambassador for inviting me.

And always follow my foodie and cocktail adventures on social media …  

  

Tapas In The City at Points South Latin Kitchen

If you love visiting new restaurants, meeting new people and sampling everything on the menu – Tapas In The City is the perfect event for you!  Tapas In The City is a monthly pop-up dinner that allow guests to sample five to seven courses at some of Baltimore’s Best Restaurants.  The courses can be purchased with drink options or without.  Created by two food bloggers, Like The Tea Eats and JZ Eats, the event is quickly becoming the place to be for the Baltimore foodie-verse.  I’m not sure how I managed to miss their first four events, but looking at their Instagram page I was having major FOMO, so I decided to attend the most recent event at Points South Latin Kitchen.

Points South Latin Kitchen is a recent addition to Fells Point, Baltimore. I previously visited the last two tenants in that space and I was excited to see what new improvements and upgrades were made with the new restaurant.  The restaurant definitely has a South American flair with colorful walls, colorful accents and unique artwork hanging on the walls.  During the dinner, the owner gave us a brief summary of the cuisine that includes dishes from Argentina, Brazil, Ecuador and El Salvador. The best part is all menu items are gluten free!!

Octopus Ceviche Tostada
First Course – Octopus Ceviche Tostada

I was the last person to arrive, but I got there just in time for the first of five courses. I sat down at the table and was immediately handed a refreshing red sangria. It was light and fruity – exactly how a sangria should be.  They wait staff allowed guests time to enjoy conversations over the first cocktail before bringing out the first course Octopus Ceviche Tostada. A warm tostada served on a bed of shredded mixed greens topped with fresh chewy octopus ceviche.  I’ve had ceviche with shrimp before but this was my first time having octopus, I was a little apprehensive at first but I likened it to eating calamari…which I love. I know calamari is a squid but I figured the taste would be similar and I was right. I really enjoyed the two sauces that were drizzled on the ceviche, it gave it a tangy taste.

Coconut Jasmine Poached Head-on Prawns
Second Course – Coconut Jasmine Poached Head-on Prawns

Another first was the Head-on Prawn. Like a shrimp but a little larger and shaped slightly different.  It was served with clams, polenta and peas in a bed of broth.  One of my tablemates told me we were supposed to suck the head from the shell and I laughed.  She didn’t do it, so I didn’t either. LOL

 Duck Pazole, Wing Confit with Tamarind Glaze
Third Course – Duck Pazole, Wing Confit with Tamarind Glaze

The Duck Pazole was full of meat and I like lots of meat in my soup. It was almost like a stew with vegetables and a savory broth. I do wish it was served hot, it wasn’t warm or hot, it was served at room temperature.  But I’m sure it’s hard to prepare a large batch of soup for 45 people.  The tamarind glaze on the Wing Confit was sweet and sticky, it taste like a sweet and sour glaze or sauce.

Fourth Course - Chipotle Lime Barbeque Glazed Lamb Ribs
Fourth Course – Chipotle Lime Barbeque Glazed Lamb Ribs

My favorite course was the Barbeque Glazed Lamb Ribs. The meat was tender and the glaze was flavorful. I actually thought about ordering another serving.  It was served with pickled papaya salad and a garlic sauce and small garlic chips.  I’m a garlic lover and the sauce was perfect and bursting with garlic flavor. I repeatedly dipped my lamb ribs in the sauce but I’m still uncertain that it was paired for that reason.

Fried Plantain Empanada
Fifth Course – Fried Plantain Empanada

The final course was a fried plantain empanada served with ice cream, chopped strawberries, apple compote, caramel sauce and topped with toasted coconut. Delicious as it was, the final course cocktail stole the show in my opinion. The Lavender Royale was made with Champagne and Lavender Liqueur. It was very fragrant and my tablemates joked that it tasted like flowers in your face, but in a good way.

For more information on future events, visit their website at Tapasinthecity.com. #TapasInTheCity

And always follow my foodie and cocktail adventures on social media …  

  

3 Tips You Should Know Before Visiting The Natural Products Expo East

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A photo of all the freebies I collected at the Natural Products Expo East

Last weekend, I visited the Natural Products Expo East in Baltimore, MD for the second year in a row.  Just imagine a convention with lots of organic and natural products to sample on-the-spot and also take home with you.  With three levels and over 1,400 vendors in attendance the event is overwhelming but satisfying and the products range from food, drink, skin care, vitamins, jewelry and clothing. The photo above is just 2/3 of what I collected during my 4 hours at the expo and below are some of the foods I sampled.

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If you are planning to visit the Expo East or Expo West I have five takeaways from the Natural Products Expo East.

1. Wear Comfortable Walking Shoes and Clothes – The Expo East recently added two levels with even more vendors and this in a nutshell means more walking for you, so comfortable shoes are a must.  The aisles are set up with vendors on each side and I was literally walking up and down each aisles to make sure I didn’t miss anything.  You’re going to need comfortable clothes because of all the food you’ll be eating.  I made sure to eat a light breakfast and arrive right around lunch time because I knew I’d be hungry and eat large amounts of samples.

2. Bring A Rolling Tote – Almost every vendor there has canvas and cloth bags to give away. This sounds like the perfect idea to store all your freebies but because you get so many freebies, you end up carrying many bags also.  My first go-round my friend and I left there with six bags each and we had to drive home in her two-seater car. Imaging me driving with bags on bags on my lap…not a pleasant drive home.  It’s much easier to bring a large rolling tote to push or pull your freebies and this will free up your arms for more grabbing. Bonus Tip: Make sure you have room in your trunk to store all you’re bags and your rolling tote because you’re going to need it.

3. Attend The Expo On The Last Day –  The Expo is normally on a Friday, Saturday and Sunday. Late Saturday Evening or Sunday I find the vendors are eager to get rid of all merchandise because they don’t want to take anything back with them.  Normally they would give you one of their product, but on the last day towards the evening they are throwing everything at you and begging you to take it home.  You are guaranteed to get even more freebies on the last day.

If you’ve attended the expo or plan on attending the next one, leave a comment and let me know if my tips are helpful.

And always follow my foodie and cocktail adventures on social media …  

  

Roast and Rye at Wit & Wisdom

Wit & Wisdom Tavern hosted an outdoor barbecue of sorts for “Baltimore’s American Treasures Culinary Experience” event. The event was to honor Baltimore’s 2016 top chefs, Zack Mills, Executive Chef at Wit & Wisdom and Jerry Pellegrino, Executive Chef at Schola.

Guests were welcomed with a signature cocktail sponsored by Sagamaore Spirit Rye Whiskey and made by Wit & Wisdom’s lead bartender, Jonathan Levy.

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The “Welcome Cocktail”

The menu featured Blood Sausage, Barbecued Lamb Shoulder from Border Springs Farm served with Summer Succotash and Cheddar Grits.

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Zack Mills (left) and Jerry Pellegrino (right)
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Blood Sausage
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Barbecued Lamb Shoulder
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Cheddar Grits
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Summer Succotash

I’m going to be honest, the Blood Sausage I didn’t like. That flavor has no grey area, you either like it or you don’t.  My friend loved it, but I absolutely did not.  The real star of the show (not pictured) was the roast made by Jerry Pellegrino. The roast was served on a slice of Rye bread with your choice of three BBQ style sauces and three picked relishes.  I had three of those bad boys and they were so good I devoured them each and forgot to take a photo…sorry not sorry.

And always follow my foodie and cocktail adventures on social media …  

  

Recap: Chat and Chew Live with Gizelle Bryant and Robyn Dixon

On Monday night I attended the Chat and Chew Live “Ladies Night Out” at Maryland Live Casino Rams Head Center Stage.  The event was an interactive, live talk show with guests Gizelle Bryant and Robyn Dixon from Bravo TV’s Real Housewives of Potomac.  The night was hosted by Chat and Chew Events and a portion of the ticket proceeds were donated to the Greater DC-Maryland Chapter of the National Multiple Sclerosis Society.

Guest enjoyed a cocktail hour from 7-7:30 pm that included a Ciroc Red Berry signature cocktail titled “Pink Lady”.  Waitstaff also passed hors d’oeuvres of steak crostinis, and a variety of flatbread that included chicken, steak and pulled pork.  There was also a dinner buffet featuring carved roast, salad, lobster mac & cheese and marinara pasta.

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Chicken Flatbread
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Pulled Pork Flatbread
Small Salads
Side Salads

The Real Housewives of Potomac ladies looked FABULOUS! I mean, talk about inspiration. They were put together, poised, articulate and pretty much an open book.  They talked about everything from their first jobs, current feelings about their ex-husbands, opinions on other reality shows, race relations and everything in between.

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#regram from @gizellebryant

Kudos to Chat and Chew Events for putting on a great show! I’m interested to see how they will top this event and who their future guests will be.

And always follow my foodie and cocktail adventures on social media …  

  

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