Fresh Thoughts

Join us Tuesday, May 21, from 6:30–9 p.m. for a unique fine-dining experience featuring sustainable seafood from Chef Chris Becker of Fleet Street Kitchen. Learn More about Fresh Thoughts.

Price: $79 members; $99 non-members

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The Menu

Amuse
Selection of spring lettuces and vegetables | Cunningham farms, MD
lemon, toasted hazelnuts

First Course
English Pea Soup | Cunningham farms, MD
blue crab, mint, english pea “tapenade”, carrot ricotta

Second Course
Olive Oil Poached Halibut| Pacific Coast, WA
morel mushrooms, ramps, fava bean, chicken jus, lemon thyme

Third Course
Smoked Spotted Sea Trout| TBD
mussels, clams, spinach, FKS bacon, spring onions

Dessert Course
Strawberry Buckle Cake| Tuscarora Growers Co-op , PA
sweet cream, basil, vanilla

About the Guest Chef

Chris Becker, Executive Chef

A Baltimore native and veteran of several of the city's most highly regarded restaurants, Chef Chris maintains deep relationships with local farmers, foragers, and fishermen. His contemporary American cuisine at Fleet Street Kitchen is defined in conjunction with the seasonal produce of Cunningham Farms, the restaurant owner's farm in Cockeysville.

A graduate of the Baltimore Culinary Institute, Chef Chris spent time in the kitchens at The Brass Elephant, Linwoods, and The Wine Market in Locust Point. He was noted as one of the top "Chefs to Watch" by Baltimore Magazine and identified as one of "Ten Professionals Under 30 to Watch" by the b newspaper.

At Fleet Street Kitchen, Chef Chris combines both traditional and modern techniques, creating elegant dishes that reflect his intense devotion to his craft.

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