Join us Tuesday, September 23, 2014 from 7 pm-10 pm for a unique fine-dining experience. The evening will feature a cocktail reception, cooking demonstration by executive chef Zack Mills of Wit & Wisdom, A Tavern by Michael Mina, and a fine dining experience that includes a three-course menu created solely for the event. Guests are invited to come early to explore the exhibits, including the newest Blacktip Reef exhibit that celebrated its one-year anniversary on August 8. Learn More about Fresh Thoughts.
Price: $79 members; $99 non-members
Chilled heirloom tomato soup with fromage blanc panna cotta and basil
Seaweed Cured Summer Flounder
cucumber ponzu, Sriracha ice cream, pickled pearled onions
Sundburst Farm Trout
Chesapeake clam broth, rye dumplings, garden radish
Melon Panna Cotta
About the Guest Chef
A Maryland native, Chef Mills grew up near the Chesapeake Bay and utilizes his ties with the area’s top farms and vendors to source the freshest, natural ingredients for his dishes. Mills has great respect for fellow Baltimore chefs and the passion they exude when practicing sustainability in the kitchen. He has watched Maryland’s food scene grow during his years in the industry, and looks forward to strengthening Wit & Wisdom’s relationship with local farms and vendors.
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