SAVE THE DATE: January 26, 2010, 6:30-9 p.m.
Rey Eugenio, Chef , Roy's Hawaiian Fusion
Featured Entree: Australian Hiramasa
Join guest Chef Rey Eugenio of Roy's for a gourmet meal to remember. Chef Eugenio is creating the menu especially for this event, and his recipes will be prepared and executed by The Classic Catering People.
The evening begins in the Harbor Overlook with a cooking demonstration by the guest chef, while you enjoy sustainable wines, local artisan cheese, and our coveted view of the Baltimore Harbor.
Rey Eugenio's culinary passion was inspired by his mother's cooking at an early age. Eugenio was first introduced to Roy's Hawaiian Fusion Cuisine in 2003. His dining experience made a lasting impression—so much so that he followed his inspiration of chef Roy Yamaguchi's exceptional cooking techniques and philosophies. He joined Roy's as a sous chef in 2003, and a year later relocated to Roy's Baltimore, where he was quickly promoted to executive chef partner.
Full menu and more information coming soon.
November 3, 2009, 6:30-9 p.m.
John Shields, Chef, Gertrude's
Featured Entree: Rainbow Trout
Join guest Chef John Shields for a gourmet meal to remember, featuring rainbow trout. Chef Shields is creating the menu especially for this event, and his recipes will be prepared and executed by The Classic Catering People.
The evening begins in the Harbor Overlook with a cooking demonstration by the guest chef, while you enjoy sustainable wines, local artisan cheese, and our coveted view of the Baltimore Harbor.
Baltimore native John Shields is a nationally acclaimed expert in American coastal cuisine. Chef-owner of Gertrude's at the Baltimore Museum of Art, John is also the author of three award-winning cookbooks, and host of a national public television series. He believes in using local, organic ingredients whenever possible.
Cost: $79 members; $89 non-members
September 22, 2009, 6:30-9 p.m.
Galen Sampson, Chef, The Dogwood
Featured Entree: Oysters
Experience oysters multiple ways, courtesy of The Dogwood's Chef Galen Sampson and his sustainable oyster source.
The evening begins in the Harbor Overlook with a cooking demonstration by the guest chef, while you enjoy wine, local artisan cheese, and our coveted view of the Baltimore Harbor.
An award-winning, five-star chef, Baltimore native Galen Sampson focuses on creating innovative American cuisine that blends classical technique with a contemporary touch. He is dedicated to sustainable practices, sourcing from local farmers and sustainable and organic producers whenever possible.
Cost: $79 members; $89 non-members
