Life of an Ingredient Dinner at Wit and Wisdom, Four Seasons Baltimore


Wit & Wisdom to Host Dinner and Film Highlighting Catoctin Mountain Farms
Film highlights chefs and farmers’ commitment to locally-sourced food
WHAT         Wit & Wisdom, A Tavern by Michael Mina is thrilled to showcase Executive Chef Zack Mills partnership with Catoctin Mountain Farms, a 170-acre natural habitat located on the Western Shore of Maryland, through an exclusive paired dinner and film on March 8.  

        The short documentary-style film, Life of An Ingredient, highlights Catoctin Mountain’s renegade farmers, Jay Smith and Nick Meredith, commitment to raising and harvesting all natural products. The storyline also provides a unique look into Chef Mills and Chef Jordan Lloyd of the Bartlett Pear Inn support of Catoctin Mountain Farms by using its thoughtful, locally-sourced ingredients in their restaurants. 

        “Catoctin Mountain Farms is truly a remarkable place, and we are honored to work with their team to incorporate world class cuisine, grown in the mountains of Maryland, here at Wit & Wisdom,” says Chef Mills. “We have become great friends and advocates for championing responsible, delicious farm-to-table food.” 

        The intimate four-course dinner will showcase naturally raised and fed pork from Catoctin Mountain Farm prepared by Chef Mills, Chef Lloyd and Four Seasons Hotel Baltimore’s Executive Pastry Chef, Dyan Ng, alongside wine pairings from Wit & Wisdom’s lead sommelier, Julie Dalton. Guests are invited to indulge in both the meal and rich story of Life of An Ingredient during the viewing in Wit & Wisdom’s private dining room. 

MENU        

Course 1, Prepared by Chef Mills: Crispy Head Cheese | Sunny Quail Egg, Scallion, Pork Consommé

Course 2, Prepared by Chef Lloyd: Guanciale Gnocchi Nicoise | Crispy Guanciale, Olive Potato Gnocchi, Sundried Tomato Beurre Blanc, Stonehouse Farms Chopped Egg

Course 3, Prepared by Chef Mills: Oak Grilled Pork Loin | Anson Mills Grits, Braised Swiss Chard, Apple Mostarda

Course 4, Prepared by Pastry Chef Dyan Ng: Panna Cotta | Brown Sugar | Corn | Crispy Caramelized Pork Skin



WHERE                 Wit & Wisdom, A Tavern by Michael Mina
                        Private Dining Room                                                                                         
                        Four Seasons Hotel                                                                                                                                                                                                        200 International Drive, Baltimore, MD 21202                 
                                
WHEN                 Tuesday, March 8, 2016, 6:30 p.m.   

COST                        $95 per person (plus tax and gratuity) 
                                       Includes 4-course dinner and wine pairings, a viewing of the documentary, and a meet and greet with farmers



Elysia S McEwen
Public Relations Manager
Four Seasons Hotel Baltimore
200 International Drive, Baltimore, MD 21202, USA

voice:+1 (410) 223-1343

e-mail:elysia.mcewen@fourseasons.com

web:www.fourseasons.com/baltimore

 

 

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