Our Stories — Baltimore Inner Harbor

TASTE FALL 19 // WINTER 20 FEXPLORE L AVOR ENGAGE TOAST

CHARM CITY LET THEM EAT SMITH ISLAND CAKE

“IF YOU SEE A FORK IN THE ROAD … USE IT!” — CHEF CHRISTIAN SPIRITED REVITALIZATION EXPERIENCE BALTIMORE'S BEVERAGE RENAISSANCE

CITY FLAVORS: LOCAL & TRENDY SIPS B'MORE BITES SWEET STORIES STORIES & MENUS of Baltimore Inner Harbor

2 Welcome to Baltimore

At Hilton, we like to think the best meetings and events go beyond four walls or the 9-to-5 business day. When thoughtfully planned-when designed to WOW–they inspire ideas and action, turn peers into friends, create shared memories and leave an indelible impression on everyone involved. Like all of the special places and destinations you’ll discover when staying at a Hilton hotel, Baltimore offers an abundance of things to do, sights to see and unique settings. The sky’s the limit, and we want you to enjoy the best Hilton and this city have to offer. That’s why we’re delighted to bring you this issue of FLAVOR, where you’ll find our Baltimore stories, our Fall 2019/ Winter 2020 menus and our Chefs’ choices for things to taste, explore, engage and toast. Think of FLAVOR as your digital concierge with locally inspired menus and other special food and beverage offerings to help you create an unforgettable experience for your clients or attendees. Come and explore with us on these pages. Together, we’ll create a whole new flavor for your next meeting or even one curated for you in a space only Hilton can provide. Hilton Baltimore Inner Harbor 401 West Pratt Street Baltimore, MD 21201 +1 443 573 8700

PUBLISHED PRICING VALID THROUGH MARCH 2020. Pricing does not include service charge, gratuity and taxes that are applicable at the time of your event (see current rates in the Important Things To Know portion of this magazine). Unless indicated otherwise, the following time periods are reflected in the pricing: maximum of 90 minutes of service included in pricing, additional charges apply for events beyond 90 minutes in duration.

FALL 19 // WINTER 20 • 1 STORIES & MENUS of Baltimore Inner Harbor

taste explore engage toast

No added gluten Vegan Vegetarian

FALL 19 // WINTER 20 • 3 The Family Business

EXECUTIVE CHEF CHRISTIAN GALLICE

COOKING IS IN MY BLOOD. My parents put me to work in the family restaurant when I was just six years old. I puttered around waiting tables, but I had a bad habit of dropping things. One day, I spilled an entire tray of drinks on a patron, and that was when we decided that my talents would be better utilized in the kitchen. My passion for the food and beverage industry only grew from that point on.

I did not have the typical high school experience; I attended a boarding school with a focus on culinary. As a part of our training, we had to complete a three-month internship every summer. My first internship was at a fine dining restaurant where the emphasis was on tableside service and presentation. I learned everything from how to dress salads, steaks and flambé crepes Suzette as a tableside art. This is a skill that I have carried with me throughout my career and instill in my staff to this day. Food should not only taste great, but should appeal to all of the senses.

Early on, I learned that cooking seafood was what I enjoyed most. One of my favorite things to cook with my parents in their restaurant was blue-eye trevalla. After relocating to Baltimore, I was pleasantly surprised at the abundance of seafood the city has to offer. My new favorite twist on a local Baltimore dish is Rockfish with tarragon jus, carrot- ginger foam and roasted rosemary potatoes.

4 STORIES & MENUS of Baltimore Inner Harbor

Chef Christian Gallice’s culinary career began in his parent’s restaurant in France. After learning the ropes at home, he studied at a culinary boarding school. Upon finishing his formal culinary education, Chef Christian served in the French Navy on a small destroyer. He then went on to work in various restaurants and hotels to include a Three-Star Michelin restaurant, a boutique hotel in Geneva and a casino and ski resort. Eventually making his way across the pond, he took his first position in Boston. Chef Christian joined the Hilton family in 1989 and opened the Hilton Baltimore Inner Harbor as Executive Chef in 2008.

FALL 19 // WINTER 20 • 5 STORIES & MENUS of Baltimore Inner Harbor

6 DIRECTIONS Carrot Foam • Sauté the leeks, add ginger, salt Chef Gallice’s Pee Wee Potatoes and pepper to taste, water and ROCKFISH WITH • Blanch the potatoes, cool and simmer for approx. 2 mins; remove TARRAGON JUS toss in 1 tbsp. olive oil from stove, pass through a fine • Season with salt and pepper mesh strainer to keep the juice • Roast in a preheated oven (350°). only, and cool down in an ice bath Roast until done and hold • Place in a tall narrow container, until serving add the carrot juice and Served with carrot-ginger foam soy lecithin and roasted rosemary potatoes Rockfish • Blend with an immersion blender; Serves 4 people • Season with salt and pepper, foam will start forming at the top. brush with olive oil and sear on Continue blending until there is both sides enough foam for 4 plates INGREDIENTS • Finish in the oven to • 4 pieces skinless, boneless preferred doneness Asparagus Rockfish filet, 5 oz. each • Remove from cooking pan and • Blanch in salted, boiling water until • 4 shallots, finely diced reserve until serving al dente, remove from the water • 1 sprig tarragon, fresh, stemmed and keep warm until serving and chopped Tarragon Jus • 2 oz. dry white wine • In the same pan, add the diced For the Plate (chardonnay preferred) shallots, cook until transparent • Place the potatoes in the center • ½ lemon deglaze with the white wine, add of the plate, place the rockfish on • 2 oz. unsalted butter; softened the chopped tarragon and reduce top, arrange the squash blossoms • 4 squash blossoms by half, squeeze the half lemon and asparagus around the fish • 2 cups Tempura batter and remove from the stove • Pour the carrot foam on top of • 1 tbsp Chives and edible flowers, • Add the softened butter and let the fish and sprinkle with chives chopped melt by swirling the pan, butter and flowers • 16 each pee wee new potatoes should not break. • 1 cup olive oil • Pour the sauce in a smaller • 16 asparagus, trimmed container, cover and hold hot • Salt to taste until serving • Pepper, freshly ground to taste Squash Blossoms Carrot Foam • Dip in the tempura batter and fry • 1/8 cup Leeks, chopped at 350° until golden in color • 1 tsp Ginger, fresh, finely grated • Rest on paper towel and • 1 cup Water keep warm • 5 grams Soy lecithin powder • 2 cups Carrot juice • Salt and white pepper to taste

Garnish • 1 tbsp Chives, chopped • 1 tbsp Edible flowers petals

FALL 19 // WINTER 20 • 7 Cooks Don’t Cry

SOUS CHEF MILA ROSE CHAVEZ

I GREW UP IN PAMPANGA, A PROVINCE IN THE PHILIPPINES KNOWN FOR ITS GREAT CUISINE. During my childhood, I spent a lot of time with my aunt who had her own catering business. I remember watching her in amazement and wanting so badly to cook alongside her, but all I could do was watch. I still hear echoes of her yelling at the cooks for not cutting the vegetables uniformly enough. My aunt was a perfectionist and always taught me that critiques in the kitchen make you a first-class chef. Even though I was too young and too small to work in the kitchen, I decided to try my hand at cooking. While no one was looking, I lifted a scalding hot pot handle and burned my hand. Although it hurt, I didn’t cry because I knew that a “first- class chef” would power through and keep cooking. From that moment on, I knew that I had what it would take to be a professional chef.

8 STORIES & MENUS of Baltimore Inner Harbor

Chef Mila’s CHICKEN PASTEL

INGREDIENTS • 2 tbsp unsalted butter • ½ cup garlic, minced • 1 cup red onion, diced ¼” • ½ cup Chorizo Bilbao (Filipino dry pork sausage) • 3 lbs skinless chicken breast, 1” cubes • 2 tbs chicken base • 10 oz. can Campbell’s cream of mushroom soup • 1 cup canned water chestnut, diced ½” • 1 cup button mushroom, sliced • 1 can spam, diced ½” • ½ cup corn kernels • ¼ cup dried raisins • 2 10 oz. cans Nestle all-purpose cream • Salt and pepper to taste Chef Mila studied the culinary arts in the Philippines and opened her own bar and restaurant at the age of DIRECTIONS 19. She became a research 1. In a medium-sized pot, melt the and development chef for butter to sautéed the garlic and Rational and Irinox, but onions. Add a pinch of salt. wanted more, so she moved to the US to pursue an 2. Add chorizo to render the fat. internship. It was there that 3. Add the chicken base and chicken she met her husband. After breast. Let it simmer for 10 minutes her internship, she started while stirring constantly. as an entry level cook and 4. Add the rest of the ingredients and worked her way up to Sous simmer until chicken is cooked. Chef after three years. She moved to Baltimore where Stir occasionally. she is currently raising 5. Season with salt and pepper to taste. her playful toddler while balancing mom and chef life.

FALL 19 // WINTER 20 • 9 AM/PMBREAKFAST BREAK MENUS

10 Breakfast Make it a Buffets Tasty and Minimum 25 people. Maximum of 120 minutes of service. A service fee Toasty of $150 will be applied for groups Start to under 25 people. the Day The Fort McHenry Continental: assorted breakfast pastries | Egg McHilton Sandwich homestyle muffins | butter and English muffin, baked egg, bacon, fruit preserves | seasonal sliced cheddar cheese fruit | freshly squeezed orange and $10 each cranberry juices | freshly brewed The Hampden Breakfast Sandwich regular and decaffeinated coffee English muffin, baked egg, spinach, with flavored syrups | selection of tomatoes, mozzarella cheese herbal teas $10 each $35 per person Penn Station Wrap The Camden Yards Continental flour tortilla, scrambled egg, chicken assorted muffins | butter and fruit sausage, mozzarella cheese preserves | plain, cinnamon-raisin and $11 each everything bagels | herbed and plain cream cheeses | seasonal sliced fruit | Harbor East Croissant assorted individual fruit yogurts croissant, scrambled eggs, country | assorted granola bars | freshly ham, onions confit, Gruyère cheese squeezed orange, grapefruit and $11 each cranberry juices | Mount Vernon Bagel freshly brewed regular and smoked salmon-herb schmear, red decaffeinated coffee with flavored onions, tomatoes, capers syrups | selection of herbal teas $13 each $39 per person Avocado Toast Breakfast – On The Run… country bread, hard-cooked egg, muffin of the day | hard-boiled egg | avocado, marinated feta low-fat fruit yogurt | banana | $13 each individual bottle of fruit juice | freshly brewed regular coffee, decaffeinated coffee or a selection of flavored teas in a "to-go" cup $34 per person

FALL 19 // WINTER 20 • 11 Breakfast Sides Chesapeake Potatoes Buffets sliced potatoes, old bay, onions, bell peppers Minimum 25 people. Maximum of 120 minutes of service. A service fee of $150 will be applied Russet Potatoes for groups under 25 people. caramelized onions, parsley, scallions, sea salt

Red Potatoes Included in all buffets: scallions, rosemary, thyme assorted breakfast pastries and home style muffins with butter and fruit preserves | individual plain and flavored Cheddar Grits yogurts | select two juices: orange, grapefruit, tomatoes, Papa Tom’s stone-ground grits, cheddar cheese, or cranberry | coffee, decaffeinated coffee, tea green onions

Hot Entrées Breakfast Risotto ancient grains, wild rice, mozzarella cheese, Scrambled Eggs Substitute Parmesan egg beaters, egg whites Breakfast Meats Scrambled Eggs select two: applewood bacon | Canadian bacon | pork cheddar cheese blend, fresh herbs sausage links | pork sausage patties | chicken apple sausage | turkey sausage | turkey bacon | country ham Hard-Boiled Farm-Fresh Eggs

Baltimore Two Buffet Vegetable Frittata choice of two hot entrées, two sides Toy Box tomatoes, baby kale, marinated feta cheese $48 per person Bacon Frittata applewood bacon, shredded potatoes, bell peppers, Baltimore Three Buffet choice of three hot entrées, two sides mozzarella cheese blend $54 per person Chilaquiles corn tortilla layered with scrambled eggs, chorizo, Action Stations additions to breakfast buffet: omelets | ranchero sauce, Cotija cheese, pico de gallo pancakes | waffles Buttermilk Pancakes $19 per person | attendant required $185 sweet butter, warm maple syrup

Whole Wheat Pancakes candied walnuts, butter, warm maple syrup AM SIPS AND BREWS Cinnamon Roll Bread Pudding Tahitian vanilla bean, powdered sugar frosting, syrup Spice up the morning with the perfect AM beverage!

Cheese Blintz Tea Bar custom loose tea blends and steeped tea press ricotta, mascarpone, strawberry-balsamic marmalade with healthy stir-ins such as honey, lavender and ginger

Pressed Juice is all the craze right now and we have a variety of flavors to bring energy to your event

Plant-based milks such as oat, almond and flax are available for coffee or cereal stations

12 BREAKFAST MENUS

FALL 19 // WINTER 20 • 13 Kitchen Sink Hash Plated breakfast meats, scrambled eggs, Breakfasts shredded potatoes, cheddar Minimum 15 people. Maximum of 120 cheese blend minutes of service. A service fee of $51 per person $150 will be applied for groups under 15 people. Heart-Healthy Hash season’s vegetables, scrambled egg Plated breakfasts include whites, shredded potatoes, firm tofu, orange juice, freshly brewed vegan cheese coffee and tea service. $52 per person

All-American Scrambled Eggs Enhancements breakfast potatoes, pork Preset starter enhancements to sausage or bacon our plated breakfast, served as $39 per person individual tapas style, pricing in addition to plated breakfast.

B’more Frittata season’s best vegetables, breakfast sliced melon and berry salad, potatoes, pork sausage or bacon toasted coconut $42 per person $4 per person

Lata Strata seasonal fruit salad, bursting honey peppers, spinach, breakfast boba pearls potatoes, pork sausage or bacon $14 per person $42 per person yogurt, berry and granola parfait,

French Toast season’s best berries mixed berry compote, butter, warm $8 per person maple syrup, pork sausage or bacon $40 per person Family Style Additions assorted artisan pastries and Crepe “Enchilada” Bake breakfast breads | fresh fruit ricotta, mascarpone, strawberry- preserves | whipped butter balsamic marmalade, sausage $70 per platter | serves 10 or bacon

14 BREAKFAST MENUS

FALL 19 // WINTER 20 • 15 STORIES & MENUS of Baltimore Inner Harbor

16 Eat Like a Local

AT HILTON BALTIMORE INNER HARBOR, we are grateful to be a part of a beautiful, coastal ecosystem and we do everything in our power to take care of the place we call home. Over the past 10 years, we have grown our sustainable efforts to include our 30,000 square foot green roof and local sourcing efforts. We pride ourselves in taking care of both our Guests and the environment.

Integrating local products and using fresh seasonal produce and other ingredients are emerging as a significant focus of our food and beverage program. A shift to more sustainable and healthier cuisine offers our Guests unique opportunities to experience a greater connection to our location.

The hotel has been vetting multiple on-site renewable energy resources since its opening in 2008 and continues to do so to this very day. From steam energy to chilled water cooling, we are always looking for new ways to minimize our impact on the environment.

FALL 19 // WINTER 20 • 17 AM/PM BREAK MENUS

18 Orange Break B'more orange cupcakes | orange jelly beans | Breaks orange donut holes | orange creamsicles | oranges | orange aqua fresca Packaged break minimums are 25 $28 per person people for up to 30 minutes of service. A service fee of $150 will be applied for groups under 25 people Purple Break blueberry coffee cake | purple pretzel

Crisp Break apple cranberry crisp | potato chips with onion dip | Rice Krispies treats | BATIMORE BEVERAGES chocolate dipped salted pretzel sticks $27 per person No trip to BMORE is complete without fun drinks and a Comforting Cupcakes view of the Inner Harbor assorted cupcakes to include: Perfect Pairing for your Baltimore Oreo | lemon | orange Break, a Crush Station. A $25 per person Maryland classic drink using either Orange or Grapefruit juice Let’s Play Ball for a refreshing beverage warm soft pretzels with sea salt and Preakness Punches such mustard | popcorn and peanuts | as a Black Eyed Susan Cracker Jacks | Old Bay tortilla chips Enjoy various cocktails inspired by the with scallions, tomatoes and spicy famous Triple Crown Race, Preakness, cheese sauce | root beer which occurs every May in Baltimore $27 per person

Cookie Jar Break assorted freshly baked cookies to include: chocolate chip | oatmeal raisin | macadamia nut $25 per person

FALL 19 // WINTER 20 • 19 STORIES & MENUS of Baltimore Inner Harbor

20 Chef Trevon’s List of Best Baltimore Breweries

UNION CRAFT BREWING HEAVY SEAS Credited with being the first The pirate-themed brewery craft brewery to open in city is located in an industrial area limits in 30 years, Union has of South Baltimore, where been setting trends since it it produces 34,000 barrels a opened in 2012. The brewery year in its massive space. They recently expanded and moved also offer free brewery tours its home into a former Sears that finish up in the recently & Roebuck Plant. The new renovated taproom. location allows for triple the Chef Trevon’s favorite: brewing capacity, a music Loose Cannon IPA venue, as well as an adjacent makerspace and marketplace OLIVER BREWERY CO for local startups called Though Oliver has been Union Collective. brewing its ales in Baltimore Chef Trevon’s favorite: since 1993, it’s the newest Duckpin Pale Ale, The developments that have Baltimore Original everyone most excited. For the longest time, Oliver brewed its THE BREWER’S ART brews across the street from This famed brewpub is known our hotel at the Pratt Street for having two distinct floors: Ale House, but the brewery’s an open, bright top level overwhelming popularity has predominantly for diners and forced the company to expand. a dark cavernous space below That led them to purchase predominantly for drinkers. But an old ice factory in an off- what’s really important is the the-radar area of Northeast third floor, aka the basement, Baltimore. The new place where Brewer’s has been has an ample 10,000-barrel producing amazing beer since capacity and a giant parking the fall of 1996. lot for events. Chef Trevon’s favorite: Chef Trevon’s favorite: Resurrection Draft Punk

FALL 19 // WINTER 20 • 21 Meet with Purpose

A new way to meet for an impactful return

THESE DAYS, attendees want more. (Tell you something you don’t know, right?) More time for exercise during the meeting day, more fulfilling breaks and more kinds of foods that keep them energized, clearheaded and powering through the afternoon slump. Meet with Purpose can help you offer all of that—plus so much more.

Planners choose from a selection of turnkey menus that pair healthy, energy-boosting meals with fitness, wellness or philanthropic activities. Even more, these packages often reduce food waste, incorporate environmentally friendly solutions and meet social responsibility goals— important issues to people looking for more purpose from their meetings.

With Meet with Purpose, you can customize your own programs or select from proven ideas that elevate the overall meeting experience for a lasting WOW impression.

22 STORIES & MENUS of Baltimore Inner Harbor

Here are just a few ideas Meet with Purpose brings to the table:

Easy-to-implement, balanced menus • Infused fruit and herb water stations • Flavorful seasonal ingredients • Sustainable seafood selections • Vegetarian, vegan and no added gluten standard selections

Fitness- and wellness-focused breaks • Instructor-led stretching activities • City walk/run routes via event app • Morning yoga, run and silent cardio-disco activities • Meditation areas with virtual-reality headsets and headsets with music • Standing table areas

Philanthropic tie-ins • Local community giveback on-site and offsite activities arranged by hotel Community Projects Manager

Resource management and waste reduction • Paperless guest room check-in through Hilton Honors Digital Key • Energy-efficient lightbulbs, motion-activated lights and equipment • Surplus supplies donated to local charities, arranged by hotel Community Projects Manager • Recycling and responsible food waste management

FALL 19 // WINTER 20 • 23 AM/PM BREAK MENUS

24 Meditative Moment Mindful Activity: 15-minute instructor-led Eating session focusing on deep breathing and stress-relief techniques Breaks (activity is an additional cost) Minimum of 25 people. Maximum of 30 minutes of service. power food salad: kale, quinoa, blueberries, broccoli, dried cranberries Energy Boost | apple wedges, peanut butter dip | create your own trail mix: toasted vegetable crisps, hummus | seasonal almonds, M&M’s, toasted coconut, fruit & berry salad, toasted coconut | cashews & flaxseed granola, dried fruit & herb-infused water fruit and berries | dark chocolate dipped apples | peanut butter dip with apples & celery | bottled herbal tea | Starbucks Frappuccino and Red Bull MINDFUL BEVERAGES $25 per person

Don’t forget…Mindful Juice & Yogurt Bar Drinking Ideas! Build your own yogurt parfait:

Greek yogurt | seasonal berries & Juice Bar with custom juice blends fruit | cashews & flaxseed granola | and antioxidant and energy boosts toasted almonds | orange blossom honey Assorted Kombucha selection Juices: pineapple & carrot | spinach, will help your Guests stay healthy cucumber & apple and balanced through the event $26 per person

Healthy Tip Kombucha, the fermented tea, has large amounts of B vitamins and antioxidants which are said to aid in detoxification, produce healthy livers, improve joint care and strengthen the immune system

FALL 19 // WINTER 20 • 25 AM/PM BREAK MENUS À La Carte Break Selections

Snacks • freshly baked double chocolate chip and walnut brownies, butterscotch pecan bars $58 per dozen • whole fresh fruit $4 each • assorted ice cream bars $7 each • individual bags of snacks: Cracker Jacks, popcorn, potato chips, pretzels $4 each • freshly popped popcorn $6 per bag, $185 per attendant • artisan cheese platter (serves 25) $500 each • vegetable crudité and spiced buttermilk ranch dip (serves 25) $400 each • build your own trail mix $18 per person • giant decadent cookies: chocolate chip, oatmeal raisin, macadamia nut $58 per dozen • assorted breakfast pastries: freshly baked croissants, muffins and scones $70 per dozen • sea salt soft pretzels, mustard $56 per dozen • chocolate-covered strawberries and Italian pastries $60 per dozen • Power Bars: cinnamon, chocolate and apple $6.50 each • granola bars: assorted granola and Nutri-Grain bars $5 each

26 Beverages CHILL Experiences BREW Juice and Smoothie Bar with custom • freshly brewed coffee: regular, juice blends, antioxidant and decaffeinated coffee, flavored energy boosts

with syrups $98 per dozen Drink Your Greens Bar showcasing • selection of hot teas $98 per dozen vegetable based beverages • bottled cold brew coffee $9 each

Power Up Bar with variety of milks, BREW Experiences including plant based and non-dairy, Plant-based and non-dairy milk stir-ins, protein powders and toppings alternatives available for brew stir-ins. Please review with hotel team CHILL BUBBLES in advance for options. • Dasani sparkling water, plain and Tea Bar with custom loose tea blends various flavors $7 each steeped in tea presses • San Pellegrino sparkling mineral

water, plain and various flavors Nitro Cold Brew Station for $7.50 each refreshing and frothy cups of coffee • assorted soft drinks $6.50 each $9 per person • bottled sparkling water $7.50 each • Red Bull, regular and diet $9 each CHILL • kombucha, assorted flavors $10 each • fruit and herb infused water, seasonal flavors $78 per gallon • iced tea $75 per gallon • lemonade, seasonal flavors $75 per gallon

• bottled still water $6.50 each LOCAL AND TRENDY SIPS • bottled iced tea $7.50 each • assorted bottled juices $7 each Orange or Grapefruit Crush, a • orange, cranberry, grapefruit, classic Baltimore cocktail apple juice $27 per quart • custom juice blends, green, fruit, Baltimore Bloody Mary Bar vegetable $34 per carafe chilled jumbo shrimp, celery, • individual Naked Premium juices bacon and Old Bay Seasoning and smoothies $9 each

FALL 19 // WINTER 20 • 27 Charm City FLAVOR Challenge

CHEF CARL ZIMMERMAN

The Challenge: Baltimore is full of “Charming” dishes and treats native to the city. People mainly think of Maryland crabs or crab cakes, but there are many other dishes that are worth digging into. After much cooking and taste testing, I landed on my FAVORITE Baltimore dish – the Smith Island Cake. Unless you are from Baltimore, it’s possible you’ve never heard of the official state dessert of Maryland.

Smith Island is located between Maryland and Virginia on the Chesapeake Bay and is only accessible by boat. In the early 1800’s Smith Islanders would send the cake back to the mainland along with the autumn oyster harvest. The cake was frosted with fudge icing instead of the traditional buttercream because the fudge lasts much longer. The modern Smith Island the cake features 8-14 ultra-thin layers and can comes in a variety of flavors such as lemon, carrot cake, coconut and strawberry. Enjoy my take on this traditional Maryland dish!

28 DIRECTIONS

THE SMITH Chocolate Icing ISLAND CAKE 1. Prepare the icing first so that it can cool and thicken. Combine the butter, chocolate, granulated sugar, heavy cream and corn syrup together over medium heat. Constantly stir until the butter has melted. Once melted, occasionally stir as the sugar dissolves and the mixture comes to a boil. Boil for one minute and then remove from heat and stir in the vanilla extract. Add INGREDIENTS a dash of salt, if desired. Leave the mixture uncovered for 1-2 hours to thicken to a spreadable consistency. Chocolate Icing • 6 tbsp unsalted butter, cut into 6 pieces 2. Preheat oven to 350°F. Grease three 9-inch • one 4 oz. bar bittersweet chocolate, cake pans, line with parchment paper and coarsely chopped* then grease the parchment paper. • 1 and 2/3 cups granulated sugar • 1 cup heavy cream Cake • 2 tsp corn syrup 1. Whisk the flour, baking powder, baking soda and salt • 1 tsp pure vanilla extract together and set aside. Beat the butter and sugar • 1 tsp salt together using a mixer until smooth and creamy. On medium speed, add one egg at a time, beating Cake well after each addition. Add the vanilla extract. • 3 and 3/4 cups sifted all-purpose flour* 2. On low speed, add the dry ingredients in three • 1 tsp baking powder additions, alternating with two additions of the • 3/4 tsp baking soda buttermilk. Mix each addition just until incorporated. • 1 tsp salt 3. Each layer of cake will have slightly less than one • 1 and 1/2 cups unsalted butter, softened cup of batter. Pour the batter into the prepared to room temperature cake pans and bake for 12 minutes. Allow each • 2 cups granulated sugar layer to cool before removing from the pan. • 5 large eggs, at room temperature • 2 and 1/2 tsp pure vanilla extract 4. Assemble cake: carefully place one layer on • 1 and 3/4 cups buttermilk, at room a serving platter or cake stand. Spread 1/4 temperature cup of icing onto each individual layer.

5. Let the cake sit for at least 30 minutes prior to serving to allow the cake to set completely.

FALL 19 // WINTER 20 • 29 Soup Monday Vegetarian Tortilla Soup, South of Lime Sour Cream the Border Hot Mains Minimum 25 people. Maximum Chicken Enchiladas, Ranchero Sauce of 120 minutes of service. A service fee of $150 will be applied Chimichurri Marinated Pork for groups under 25 people Beef Skirt Steak Carne Asada Salads green chilies, pepper jack cheese Mesclun Greens, Tomatoes, Caramelized Onions, Sides Carrots, Jicama, Cilantro Southwestern Rice and Pinto Beans Vinaigrette Charred Squash and Peppers Beans and Greens Salad chick peas, black beans, kale, corn, Sweets butternut squash, cilantro dressing Churros with Chocolate Sauce

Gulf Shrimp Salad Dulce de Leche Cheesecake tomatoes, sweet garlic, shallots, capers, fusilli pasta, Italian dressing Day of the Week Cold Buffet two salads | three sandwiches | Sandwiches and Wraps tortilla chips | dessert Adobo-Marinated Pork Rorta $54 per person focaccia, jalapeño bacon, charred pineapple slaw, roasted chili aioli Day of the Week Hot Buffet two salads | two hot mains | Grilled Carne Asada Sandwich two sides | dessert ciabatta bread, garlic and $69 per person herb marinade, chimichurri, caramelized onions, roasted Include soup selection - tomato and Jack cheese additional $3 per person

Asado Chicken Wrap spinach tortilla, rattlesnake bean and corn salsa, romaine lettuce, FRESH LEMONADE STAND cheddar cheese and aioli verde

Bring some fruity fun with Charred Poblano Sandwich flavors such as watermelon, jalapeño cheddar bun, slow rosemary, lavender, ginger, roasted portobello, avocado, verbena, strawberry, jalapeño spinach and tomatillo mayo or a blend of a few flavors. Keep it fresh and clean, top with sparkling soda or even make it boozy if it’s that kind 5of day!

30 LUNCH MENUS

Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience

• Tortilla making class led by our Food and Beverage Team

• Guacamole making class

• Bring in an authentic Mariachi band

FALL 19 // WINTER 20 • 31 LUNCH MENUS

Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience

• Learn how to eat a crab like a Maryland local

• Upgrade your lunch by adding Maryland crab cakes

• Learn how to make the local beverage of choice, the Orange Crush, with our Food and Beverage Team

32 Soup Tuesday Cream of Crab Soup Baltimore Hot Mains Buffet Local Fish (Market Availability) Minimum 25 people. Maximum of 120 roasted red pepper butter sauce minutes of service. A service fee of $150 will be applied for groups under Heavy Seas Brined Chicken, Herb Jus 25 people Smoked Sweet Potato and Salads Quinoa Casserole Spinach and Arugula Salad candied walnuts, roasted mushrooms, Sides shaved onions, croutons, maple- Sautéed Green Beans, Caramelized balsamic dressing Onions and Lemon

Cucumber and Tomato Salad Old Bay and Oregano Roasted Potatoes basil vinaigrette Sweets Sandwiches and Wraps Assorted Dessert Bars BBQ Mushroom Wrap grilled forest mushrooms, hearts of Day of the Week Cold Buffet romaine, beefsteak tomatoes, green two salads | three sandwiches | goddess dressing, spinach tortilla kettle chips | dessert $54 per person Fried Chicken Sandwich pickle-brine fried chicken, heirloom Day of the Week Hot Buffet tomatoes, cabbage slaw, tabasco two salads | two hot mains | remoulade, sesame seed bun two sides | dessert $64 per person Shrimp Salad Wrap sweet and spicy pickled okra, pimento Include soup selection - additional aioli, citrus rind, sun-dried tomato wrap $3 per person

Roast Beef Sandwich grilled onions, shaved iceberg lettuce, sharp cheddar, horseradish aioli, soft country hoagie roll

FALL 19 // WINTER 20 • 33

Hot Mains Wednesday Seared Chicken Florentine Little Italy spinach, artichoke, pecorino romano, fire-roasted red pepper cream sauce Minimum 25 people. Maximum of 120 minutes of service. A service fee of Pesto Brushed Salmon $150 will be applied for groups under saffron sauce 25 people

Salads Rigatoni Al Forno peppers, tomatoes, spinach, basil, 50/50 Caesar Salad, Kale and Romaine tarragon, parsley, Parmesan toasted focaccia croutons, artichoke hearts, piquillo peppers, marinated Papa Tom’s Polenta giant beans, red onions, olives, Acadian wild mushroom fricasse honey-red wine vinaigrette

Sides Caprese Salad Grilled Vegetables with Balsamic Drizzle vine ripened tomatoes, fresh mozzarella, fresh basil and Warm Focaccia, Olive Oil, Pesto balsamic glaze

Sandwiches and Wraps Sweets Cannolis Italian Hoagie soft hoagie roll, shaved Italian cold Tiramisu cuts, tomatoes, shredded lettuce, red onions, mozzarella, yellow mustard, red Day of the Week Cold Buffet wine vinaigrette and oregano two salads | three sandwiches | kettle chips | dessert Genoa Chicken Sandwich $54 per person ciabatta roll, grilled chicken, house-made pesto, roasted tomatoes, Day of the Week Hot Buffet caramelized onion and spinach two salads | two hot mains | two sides | dessert Mona Lisa $64 per person caramelized onion roll, italian beef, pepperoncini, red onions, Provolone, Include soup selection - additional arugula and spicy brown mustard $3 per person

Sicilian Wrap sun-dried tomato tortilla, olives, FARM-TO-GLASS, HERB artichoke hearts, capers, romaine MAKING CLASS lettuce, roasted peppers and lemon aioli Bring the farm to life as our

Soup Beverage Masters lead a quick farm-to-glass class with your Vegetarian Minestrone, Guests to make their personally Cannellini Beans crafted herb masterpiece!

LUNCH MENUS

Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience

• Wine and food pairing class

• Create the perfect Italian red sauce with our Chefs

• Upgrade your lunch with an Affogato dessert station

FALL 19 // WINTER 20 • 35 LUNCH MENUS

Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience

• Bring in a jazz singer to experience the Baltimore Blues

• Experience Baltimore by boat. Take a tour of the city and learn the history of Fort McHenry with a boat tour

• Pair your lunch with a flight of local brews

36 Hot Mains Thursday Very Veggie Pot Pie Baltimore mushrooms, celery, carrots, sage crust

Comfort Pot Roast Minimum 25 people. Maximum merlot and root vegetables, braising jus of 120 minutes of service. A service fee of $150 will be applied Rotisserie Roasted Chicken for groups under 25 people chipotle glaze

Salads Sides Chopped Salad Mac and Cheese, Parmesan and tomatoes, radishes, roasted corn, Green Onions chopped egg, cheddar cheese with peppercorn ranch dressing Green Beans Casserole and balsamic dressing Sweets Quinoa Salad Tapas Style Dessert Selections roasted peppers and zucchini Day of the Week Cold Buffet Sandwiches and Wraps two salads | three sandwiches | Buffalo Chicken Wrap kettle chips | dessert flour tortilla, grilled chicken, blue $54 per person cheese, slaw, shredded carrot, celery Day of the Week Hot Buffet BBQ Pit Beef two salads | two hot mains | brioche bun, bibb lettuce, two sides | dessert pepper jack cheese, bread and $64 per person butter pickle, crispy onions Include soup selection - Smoked Turkey Sandwich additional $3 per person hoagie roll, beefsteak tomatoes, lettuce, Dijonnaise sauce, avocado and jalapeño bacon

Grilled Portabella Steak Sandwich slider buns, cream, roasted red peppers, pickled onion and arugula

Soup Caramelized Onion and Cheddar Soup

FALL 19 // WINTER 20 • 37 Hot Mains Friday Honey Roasted Chicken Inner Harbor lemon-herb jus

Buffet Broiled Local Fish Minimum 25 people. Maximum of 120 minutes of lemon-caper sauce service. A service fee of $150 will be applied for groups under 25 people. Eggplant and Zucchini Stew

Salads Sides Greek Island Salad Roasted Old Bay Potatoes, Caramelized Onions, Pars- iceberg, cucumbers, feta cheese, tomatoes, lemon ley oregano dressing

Cheddar Biscuits, Honey Butter Panzanella Salad tomatoes, roasted onions, basil, Chianti vinaigrette, Sweets torn croutons Raspberry Marbled Cheesecake

Grilled Baby Romaine Chocolate Bread Pudding, Vanilla Bourbon Sauce Cotija cheese, shaved radishes, roasted red peppers, avocado mousse, smoked Caesar dressing Day of the Week Cold Buffet two salads | three sandwiches | kettle chips | dessert Sandwiches and Wraps $54 per person Roasted Chicken Caprese herbed focaccia, arugula, garlic aioli Day of the Week Hot Buffet two salads | two hot mains | two sides | dessert Healthy Ham and Cheese $64 per person rye bread, ham, smoked Gouda, beefsteak tomatoes, micro sun flowered greens, tarragon mayo Include soup selection - additional $3 per person

Seaside Tuna Salad fresh croissant, leaf lettuce, cheddar, sweet relish

Greek Wrap spinach tortilla, kalamata olives, cucumber, feta, “DRY” MARTINIS MEAN BUSINESS tomatoes, romaine and tzatziki We mean non-alcoholic Dry Martinis and they are Soup delicious! Distilled non-alcoholic spirits infused with Tomato Basil Bisque spices, herbs and floral notes create the perfect “Dry” Martini Station to add to your lunches.

Celebrate the happiest of all hours!

38 LUNCH MENUS

Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience

• Create the perfect marinade and seasoning mix with our Chefs

• Enjoy the ultimate barbecue experience by hosting your event on our outdoor patio complete with corn hole

• Add on a barbecue lesson and get the tips and tricks from our in-house experts

FALL 19 // WINTER 20 • 39 LUNCH MENUS

Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience

• Do some pre-lunch stretching led by a yoga instructor

• Enjoy a hummus making lesson led by our chef

40 Hot Mains Saturday Mac n Cheese Bar Patterson select three toppings: shredded Parmesan, scallions, tomatoes, parsley, Park Buffet hot peppers, braised beef brisket, Minimum 25 people. Maximum of 120 andouille sausage, wild mushrooms in a minutes of service. A service fee of $150 cognac sauce will be applied for groups under 25 people Pulled Pork Salads barbecue demi Baby Spinach Greens cranberries, roasted corn, goat Local Rock Fish cheese, caramelized pecans and lemon thyme jus Champagne dressing Sides Quinoa and Kale Salad Shaved Brussels Sprout Slaw root vegetables, dried cranberries and fresh herbs Grilled Hen of Woods Mushrooms

Sandwiches and Wraps Sweets Oven Roasted Turkey Strawberry Shortcake Provolone, lettuce, tomatoes, stone ground mustard, mayo, pretzel roll Chocolate Mousse fresh berries Classic Italian Sub Salami, ham, Provolone, lettuce, Day of the Week Cold Buffet tomatoes, Italian dressing two salads | three sandwiches | kettle chips | dessert Roast Beef and Swiss $54 per person red onions, pickle, horseradish cream sauce, pumpernickel bread Day of the Week Hot Buffet two salads | two hot mains | Grilled Vegetables Sandwich two sides | dessert goat cheese, grilled vegetables, $64 per person no added gluten wrap Include soup selection - additional Soup $3 per person Lentil And Vegetable Chili

FALL 19 // WINTER 20 • 41 Hot Mains Sunday Marinated Top Sirloin Steak Port 15-spice rub, steak sauce

Covington Local Seasonal Fish Minimum 25 people. Maximum of 120 lemon caper pan jus, herb-cracker minutes of service. A service fee of crumb $150 will be applied for groups under 25 people Forest Mushroom Ratatouille zucchini, eggplant, squash, bell Salads peppers, tomatoes Roasted Vegetable and Quinoa Salad cherry tomatoes, cucumbers, Sides shaved radishes, Creole Campfire Potatoes mustard-shallot vinaigrette marbled potatoes, caramelized onions, smoked paprika butter Mesclun Greens Salad heirloom cherry tomatoes, shaved Charred Cauliflower red onions, cucumbers, shredded apple cider glaze, crushed carrots, torn-bread croutons, aleppo pepper wild-herb vinaigrette Sweets Sandwiches and Wraps Seasonal Cheesecake Grilled Vegetable Wrap spinach, roasted peppers, hummus, Pecan Bars whole wheat tortilla Day of the Week Cold Buffet Mountain Pesto Turkey Sandwich two salads | three sandwiches | havarti cheese, wild greens, tomatoes, kettle chips | dessert basil-lemon aioli, brioche roll $54 per person

Maple-Cured Ham Sandwich Day of the Week Hot Buffet brie, smoked tomatoes, pickled two salads | two hot mains | vegetables, charred red-onion aioli, two sides | dessert artisan roll $64 per person

Chicken Salad Sandwich Include soup selection - hard-boiled egg, Swiss cheese, additional $3 per person garden lettuce, sun-dried tomato spread, focaccia roll

Soup Roasted Squash Soup

42 LUNCH MENUS

Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience

• Stretch your legs. Take a guided walking tour of Baltimore

• Dress for success. Learn how to make healthy home-made salad dressings with our culinary team

FALL 19 // WINTER 20 • 43 Braised Short Rib Plated Lunches mashed potatoes, roasted shallots, artichoke and Minimum 15 people. Maximum of 120 minutes of asparagus, merlot demi service. A service fee of $150 will be applied for groups $59 per person under 15 people.

Lunch Duet Salad Starters oregano chicken and Maryland lump crab cake duet, ELF Salad mushroom risotto, sautéed spinach and tomatoes, endive, lola rosa, frisee, haricots verts, candied pecans, tarragon beurre blanc dried cranberries, lemon Dijon vinaigrette $63 per person

Root Vegetable Salad Zucchini Roulade beets, rutabaga, carrots, baby romaine, lola rosa, goat roasted portobello, tofu, sweet onions, tomatoes, cheese, pomegranate balsamic dressing ancient grains, grilled asparagus and coconut curry glaze $54 per person Soup

Butternut Squash Mediterranean Purse truffle essence, herbed croutons on the side Mediterranean vegetable purse, tomato basil sauce, fire-roasted pepper and grilled seasonal vegetables Crab and Corn Chowder $54 per person Old Bay croutons Desserts Entrées Bourbon Chocolate Pecan Tart Chicken Florentine red berry sauce seared chicken breast, spinach, fire-roasted pepper coulis, artichoke and potato cake, grilled asparagus Key Lime Meringue Tart $56 per person blueberry sauce

Pad Thai Walnut Carrot Cake pad Thai shrimp and chicken salad , broad rice macerated berries noodles, griddled eggs, roasted chicken, seasonal vegetables in a peanut and cilantro pad Thai sauce Tiramisu $54 per person mocha sauce

Seared Salmon chickpea salad, lemon caper sauce, roasted squash and tomatoes $56 per person

Local Chesapeake Fish and Clams saffron cauliflower mash, sweet peas, melted leeks $57 per person

44 LUNCH MENUS

FALL 19 // WINTER 20 • 45 Zero Proof: A Conscious Choice for a Meaningful Gathering

THERE’S A GROWING DEMAND FOR non-alcoholic drinks that deliver on taste in the same way a cocktail would. Whether in Sober October or Dry January, millennials are seeking a Happy Hour experience that leaves out the booze but keeps the Happy. After all, shouldn’t a zero proof cocktail be just as delicious as its spirited counterpart? We think so!

Having a few creative spirit-free choices can make your event more impactful by catering to a larger base of attendees. There are many reasons individuals are choosing to go alcohol-free, from designated drivers, pregnancy, religious reasons, or addiction concerns. In fact, a growing movement is wellness-inspired and simply based on seeking healthier alternatives.

It makes sense to offer equally enjoyable options, particularly for business lunches or daytime social events. Flavor is still at the forefront with custom curated house-made syrups, fermented ingredients and even distilled non-alcoholic spirits. It’s entirely possible to serve specialty tinctures that liven the mood, with complex and intriguing elements but without the possible hangover.

The options are endless for a creative selection of non-alcoholic offerings, making for a memorable and joyful event that is celebrated by all.

46 FALL 19 // WINTER 20 • 47

Salmon Station Maryland Crab Cake Station Best of roasted salmon wrapped in banana crab cakes, made to order | Baltimore leaves | fried plantains | coconut wild mushrooms and pea risotto | curry sauce | lemon lemon, Old Bay remoulade and B’MORE $27 per person | cocktail sauce Bites station attendant required $28 per person | station attendant required Minimum 25 people. Maximum of 90 minutes of service. A service Little Italy Specialty Station includes: garlic bread | freshly fee of $150 will be applied for Ramen Noodles Station grated Parmesan cheese | fresh groups under 25 people. $185 select two: Bulgogi grilled beef | basil | black pepper | pesto EVOO chef and server fees additional. grilled chili chicken | pulled braised select two: Minimum of two action stations. pork | grilled shrimp | tofu miso Shrimp Scampi and Linguini broth | wild mushrooms | Asian Street Taco Station lemon, garlic, white wine avocados | cilantro spicy pulled pork | Asian slaw | Garganelli Bolognese includes: green onions | bean steamed buns | radish roasted mascarpone and Parmesan sprouts | edamame | broccoli radish | corn | spinach | hoisin sauce | chili shredded carrots | bok choy | Cajun Chicken garlic sauce | sweet chili sauce soft-boiled eggs | lime wedges penne pasta, jambalaya sweet $26 per person | peppers, andouille sausage $29 per person | 4 pieces per person station attendant required Mushroom Ravioli Lettuce Wrap Station Short Rib Station sweet peppers, thyme jus select two: 72-hours braised beef short rib | Cavatappi Pasta creamy horseradish | whole grain vine ripened tomatoes, basil, Cashew Stir-Fried Chicken mustard | thyme roasted cauliflower | fresh mozzarella, olive oil brown rice, mushrooms, green herb rolls onions, carrots, water chestnuts, add-on: Caesar salad | $33 per person | peppers, cilantro, sweet soy romaine leaves with herbed station attendant required sauce, sesame seeds croutons and creamy garlic dressing $4 per person Hibachi Steak Dim Sum Station soba noodles, grilled soy-ginger $27 per person shrimp hargow | turkey pot stickers | marinated beef, wild mushrooms, steamed barbecue pork buns | Mashed Potato Bar carrots, cabbage, pickled onions, vegetarian spring rolls | shrimp and creamy whipped Yukon Gold bean sprouts, hoisin sauce, lime vegetables shumai | vegetarian potatoes | mashed roasted sweet wedge, sweet soy sauce fried rice | sweet chili | soy | potatoes | wild mushrooms Vietnamese Style Shrimp plum sauce | spicy mustard in cognac sauce | smoked bacon | cilantro rice, lime juice; served $26 per person cheddar cheese | scallions | with tomatoes, carrots, red diced tomatoes | sour cream onions, sweet peppers, peanut Turkey Carving Station dipping sauce, Sriracha-lime tarragon and garlic roasted turkey add-on’s: sauce, soy sauce, hot peppers breast | dried cherry relish | grain grilled petite lamb chops add $4 mustard mayo buttermilk-cheddar $9 per person biscuit | Yukon Gold mashed jumbo shrimp scampi Chili Marinated Tofu potatoes | caramelized onions $8 per person soba noodles, wild mushrooms,

$26 per person | $20 per person | carrots, cabbage, pickled onions, station attendant required station attendant required bean sprouts, hoisin sauce, lime wedge, sweet soy sauce $29 per person

RECEPTION MENUS Sushi deluxe assortment of Japanese sushi, nigiri and California rolls | soy sauce, wasabi, pickled ginger $28 per person | 4 pieces per person

add-on: grilled shrimp $3 each

$32 per person | station attendant required

$30 per person | station attendant required

$28 per person | station attendant required

FALL 19 // WINTER 20 • 49 Antipasto Display Gatherings grilled asparagus, zucchini and portobello mushrooms | assortment of cured meats to include: sopressata, smoked Minimum 25 people. Maximum of 90 minutes of sausages, prosciutto | basil lemon marinated feta cheese, service. A service fee of $150 will be applied for pearl onions, olives and cornichons | rustic breads groups under 25 people. $185 chef and server fees and crackers additional. Minimum of two action stations. $550 per display | serves 25 people

Carving Stations Artisan Cheese Display $185 per carver in addition to per person price domestic and imported cheeses to include dilled havarti, smoked Gouda, sharp cheddar, fruit chutney Prime Rib Roast and roasted nuts | rustic breads and crackers sea salt, horseradish crust, smoke au jus $500 per display | serves 25 people $39 per person

Small Cold Bites Beef Brisket • California roll, soy sauce and pickled ginger Montreal steak rub | barbecue sauce • smoked salmon with capers and dill cream cheese $36 per person • tomato caprese with olive oil and basil • Thai curry chicken salad, grilled pineapple Pork Loin • poached pear and Maytag blue in pastry pastrami rub, mustard kraut • goat cheese lollipops, balsamic reduction $32 per person • blackened tuna, wasabi cream and fennel salad $8 per piece | minimum order of 25 pieces per item Petit Lamb Rack apple chutney Small Hot Bites $38 per person • chicken sriracha meatball • chicken samosa, cilantro chutney Whole-Roasted Cauliflower • reuben bite with caraway seeds harissa and mint • corn and edamame quesadilla, salsa picante green $26 per person • chili arepas • Maui shrimp spring roll; mango chutney Raw Bar • quinoa and zucchini fritter • jumbo lemon • shrimp and grits • oysters on half shell • beef empanada, salsa picante • crab claws • Peking duck ravioli with duck sauce • cocktail sauce poivre mignonette and tobacco sauce • miniature crab cake, remoulade sauce $800 per display | based on 100 pieces per display $8 per piece | minimum order of 25 pieces per item

50 RECEPTION MENUS

FALL 19 // WINTER 20 • 51 RECEPTION MENUS

52 Taco de Choco Action Station Sweet dessert taco waffle cone “taco Stories shells” | vanilla and chocolate ice cream | assorted toppings Minimum 25 people. Maximum of $28 per person | $185 per chef 90 minutes of service. A service fee of $150 will be applied for groups under 25 people. $185 chef and Boozy Float Action Station American Pie server fees additional. Minimum of salty caramel gelato, fireball, hot two action stations. apple cider, cinnamon stick

Gourmet Ice Cream Cookies pomegranate seeds Station $36 per person | $185 per chef make your own ice cream sandwich to include: assorted gourmet cookies, vanilla and chocolate ice cream, chef’s choice of seasonal toppings END ON A SWEET $31 per person | $185 per chef NOTE WITH A SWEET BEVERAGE! Cheers for Churros Station churros with assorted flavors | Any good host offers coffee Nutella | chocolate sauce | red berry at the end of the meal. Coffee coulis | cinnamon sugar Bars, non-alcoholic or spirited, $28 per person | $185 per chef add a touch of hospitality to the evening. Add some fun toppings Make Your Own Ice Cream or stir-ins and it’s both dessert Sundae Bar and beverage! vanilla and chocolate ice cream | assorted toppings to include: chopped nuts, sprinkles, whipped cream, Oreo cookies, chocolate and caramel sauces and strawberries $28 per person | $185 per attendant

FALL 19 // WINTER 20 • 53 STORIES & MENUS of Baltimore Inner Harbor

54 Chef Christian’s Charm City Seafood Spots

Baltimore is more than just crabs and crab cakes. It’s difficult to truly experience the food culture of Baltimore without indulging in all of its seafood. From upscale dining to family owned hole in the wall, Chef Christian handpicked his favorite dishes from some of the most appetizing seafood spots around town.

Fish tacos at Nick’s Fish Lobster Roll at Loch Bar, House, a hidden waterfront also features one of the gem complete with outdoor region’s largest raw bars dining and live music The Ceviche at Minnow, Mussels at Mama’s on the Federal Hill Half Shell, Canton Square Crab Dip at Mo’s Seafood, The Raw Oysters at Thames a Charm City icon for Street Oyster House, located over 30 years along the historic cobblestone streets of Fells Point The Seafood Pasta at Captain James Rockfish at theRusty Scupper, Crabhouse & Restaurant, located directly on Baltimore’s Baltimore’s uniquely ship Inner Harbor waterfront shaped restaurant

Fresh crabs at Bo Brooks, Shrimp and Grits at Water for Canton Waterfront Chocolate, Upper Fells Point

The Crab Soup at Costas Calamari at Tagliata, a Inn, a local family owned piano lounge with outdoor spot for the past 40 years courtyard seating

FALL 19 // WINTER 20 • 55 The Pratt Street Dinner Buffets Freshly Baked Focaccia Bread Minimum 25 people. Maximum of 120 minutes of Parmeggiano Reggiano, first press olive oil service. A service fee of $150 will be applied for groups under 25 people. $185 chef and server fees additional. Lentil Soup kale and crisp lardons (on the side) Simply Fall / Winter Artisan Breads, Butter Market Greens red wine vinaigrette, buttermilk dressing Tomato-Basil Bisque

Panzanella Salad Baby Spinach and Kale tomatoes, roasted onions, torn croutons, basil, blue cheese, crispy bacon, croutons with grain, Chianti vinaigrette mustard vinaigrette

Root Vegetable and Corn Succotash Quinoa and Root Vegetable Salad herb vinaigrette white balsamic dressing

Pesto Baked Salmon Grilled Chicken braised leeks, light white wine velouté morel sauce

Slow Cooked Beef Roast Atlantic Salmon ancho barbecue braising jus grapefruit, parsley, fennel station attendant required

Braised Beef Garganelli Pasta "Al Forno" fire-roasted poblano sauce wild mushrooms, peppers, onions, sweet garlic, station attendant required Broccolini, pomodoro tomato sauce, Asiago, Parmesan cheeses Wild Mushroom and Pea Risotto Brussels Sprouts Rosemary and Black Pepper Roasted New Potatoes sweet butter

Asparagus and Cipollini Onions Tapas Style Desserts

New York Style Cheesecake $82 per person strawberry sauce, chocolate ganache torte

$82 per person

A TELL-TALE COCKTAIL

Add a Taste of the City Experience featuring Orange Crush, Black Eyed Susan, Diamond Back, Blueberry Pisco Sour and the Chesapeake Breeze

56 DINNER MENUS

The Charles Street Cauliflower Soup

Mediterranean Salad romaine, tomatoes, olives, feta cheese, lemon oregano vinaigrette

Roasted Wild Mushroom and Artichoke Salad arugula, shaved Parmesan

Crisp Vegetables and Dips carrots, celery, asparagus, onion dip, sun-dried tomato hummus

From the Carver: 72-Hour Braised Short Rib whole grain mustard, horseradish, chimichurri station attendant required

Maryland Crab Cakes lemon caper butter sauce

Grilled Chicken caramelized onions, grapefruit

Wild Mushroom and Pea Risotto Parmeggiano and fresh herbs

Vegan Casserole potatoes, tofu, corn, broccoli, fennel

Dinner Rolls creamery butter

Chocolate and Fruit Fondue pineapple, banana, apples, strawberries

Miniature French Pastries Eclairs, Mango Petit Fours, Fruit Tarts, Napoleons

$120 per person

FALL 19 // WINTER 20 • 57 Entrées Seared Petite Bistro Steak Plated Seared Rockfish and Crab Stuffed Shrimp Dinners Thai chili-ginger chutney, sesame fennel and leek compote, rosemary jasmine rice, baby bok choy garlic potatoes, shallots, port demi Minimum 25 people. Service time $73 per person $88 per person 120 minutes unless otherwise noted. $185 chef and server fees Herb Roasted Pork Mediterranean Vegetable Purse additional. Select either one salad sweet potato mash, wild grilled seasonal vegetables, or soup, one entrée and rice pilaf, baby vegetables, fire-roasted pepper, one dessert. minted blackberry demi tomatoes, basil sauce $63 per person Soup Starters $68 per person Curried Butternut Squash Wild Mushroom Crusted Chicken Crab-Free Crab Cake parsley, Parmesan cheese butternut squash mash, stir-fried sweet peppers, braised fennel, artichokes lentil stew, Sriracha sauce Creamed Corn Soup $70 per person $80 per person truffle oil, cheese stick

Desserts Salad Starters Roasted Chicken Breast herbes de Provence, seared Lord Baltimore Roasted Beet and Frisee Salad potato rösti, Broccolini, kirsch mousse, brandied goat cheese, baby romaine, tarragon caper butter sauce cherries, toasted pecans, creamy buttermilk dressing $70 per person flamed Italian meringue

Steakhouse Salad

Citrus-Infused Salmon Café Mocha crisp iceberg, red oak, pancetta grilled pineapple, plantains, thyme- chocolate-almond flourless cake, bacon, tomatoes, blue cheese, lemon sauce, basmati rice pilaf light milk chocolate-mocha mousse cabernet vinaigrette $70 per person Lady Baltimore Appetizers/Small Bites sweet potato and pistachio custard, Slow Cooked Beef Short Rib Deconstructed Gulf Shrimp Cocktail cabernet braising jus, potato white chocolate pistachio mouse, Boston butter lettuce, cocktail herb cake, candied red onions, kirsch soaked genoise, pistachios sauce additional $8 per person Broccolini, cabernet sauce $78 per person Caramel Apple Winter Crab Cake green apple mousse, almond corn and beans succotash, smoked joconde, hazelnuts, ginger crust Lavender Crusted Rack of Lamb tomato jus rosemary haricots verts, maple $9 per person scented sweet potato mash, Tiramisu roasted garlic, thyme demi mocha sauce, berries $80 per person

WINE SERVICE WITH DINNER

Tableside wine service is an elegant touch as well as a great way to keep people in their seats during a dinner program

58 DINNER MENUS

FALL 19 // WINTER 20 • 59 STORIES & MENUS of Baltimore Inner Harbor

Chef Leroy found his passion for beverage while bartending in college. He has travelled around the country launching regionally inspired cocktail menus. He is a certified cicerone and an avid home brewer. He now oversees our beverage program at the Hilton Baltimore Inner Harbor and loves creating custom cocktails for your enjoyment.

60 The Renaissance of the Baltimore Beverage Scene

BALTIMORE HAS A RICH on the map with its Rye Whiskey BEVERAGE HISTORY taking Double Gold at the 2019 San dating back to the 19th century. Francisco World Spirits Competition. Early German immigrants erected We draw from this inspiration when elaborate breweries and large we construct our “Smoked Whiskey” open-air beer gardens on the experiences within our banquet’s shores of the Patapsco River. The events, utilizing authentic Whiskey revitalization has come in the form Barrels from Sagamore Spirits to of local, modern breweries such construct our bars. as Union Craft Brewing with their flavor forward, in your face beers and These unique experiences are what Guinness Brewery which opened its sets us apart and drives loyalty first brewery in the United States within our clients and Guests. The since 1954, just a few short miles creativity, locality and ability to from the hotel. transform an event that draws from our heritage while paying homage The addition of Sagamore Spirit to Baltimore’s opulent history with Distillery had a profound effect on spirits, is what keeps Guests coming the spirit landscape of Baltimore. back to the Hilton Baltimore Inner Located on the Under Armour Harbor time and time again. Campus this distillery put Baltimore

FALL 19 // WINTER 20 • 61 BAR MENUS Bar Experiences

Local Tastes Bar Maryland’s Craft Distillery scene is red hot, bring your Guests and your taste buds on a flavor journey!

One-Hour Package: $36 per person Two-Hour Package: $55 per person Three-Hour Package: $67 per person Local Liquor and Wine Consumption Pricing: $16 each Local Craft Beer: $9.50 each

One-Hour Package: $34 per person Two-Hour Package: $52 per person Three-Hour Package: $62 per person Distinct Liquor and Wine Consumption Pricing: $15 each Domestic Beer: $7.50 each Imported Beer: $8.50 each

One-Hour Package: $30 per person Two-Hour Package: $46 per person Three-Hour Package: $56 per person Enhance Liquor and Wine Consumption Pricing: $13 each Domestic Beer: $7.50 each Imported Beer: $8.50 each

One-Hour Package: $26 per person Two-Hour Package: $40 per person Three-Hour Package:$50 per person Classic Liquor and Wine Consumption Pricing: $12 each Domestic Beer: $7.50 each Imported Beer: $8.50 each

FALL 19 // WINTER 20 • 63 Mojito Bar Curated Bar Rum with muddled Lime, Mint Experiences and Sugar or Watermelon, Mango, Pineapple, Cherry, Pomegranate $7 per person Upgrade your bar package with a curated experience to add to your existing bar package. Dedicated Sagamore Bar bartender to host, prepare and serve Maryland craft cocktails prepared One station per 100 guests, with Baltimore’s own Sagamore $185 per bartender Rye Whiskey: Sagamore Black-Eyed Susan, Sagamore Maryland Mule,

Smoked Old Fashioned Bar Sagamore Whiskey Manhattan. $7 per person old-fashioned crafted and smoked to order with applewood, cherry and hickory woods. Four different Baltimore Bloody Mary bourbons provided. Experience $7 per person Old Bay Vodka, Tito’s One Vodka, Wheatley Vodka, local craft beer,

Mocktail Bar four varieties of house-made Bloody Mary Mix, various accoutrements Treat your Guests to interesting and garnishes to build your own non-alcoholic specialties to include; Bloody Mary. Laughing Buddha, Mixed Fruit $7 per person Fresca, Cucumber Fresca, Georgia Tea, Pomegranate Mojito, Sunshine Berry Fizz, Italian Soda, Bombay Cola, Orange and Grapefruit Crush Robert Palmer. Station $5 per person Bartenders to squeeze fresh oranges or grapefruits, served over

Martini Bar ice with vodka, Triple Sec and lemon-lime soda Back to the days of Gatsby, martinis $7 per person for everyone, including: Classic "Shaken, not Stirred" Martini (vodka or gin), Cosmo, Cherry Bomb, Summer Sky, Melon Drop $7 per person

64 BARBAR MENUSMENUS

FALL 19 // WINTER 20 • 65 BAR MENUS

66 Rum Inspired Curated The Knockout Cocktails Dark rum, cognac, lemon juice, simple syrup topped with grated nutmeg Select up to two per event to enhance the bar Ghost Daiquiri $15 each, charged on consumption White rum, lime, simple syrup, blackberries

Vodka Inspired Tequila Inspired Strawberry Basil Mule Cloud 9 Vodka, strawberries, lime, basil sprigs, Reposado tequila, Grand Marnier Liqueur, ginger beer strawberry and basil garnish egg whites, simple syrup, lemon and lime

Infamous Orange Crush Bubbly Paloma Vodka, fresh squeezed oranges, Tequila, grapefruit juice, lime juice, Triple Sec, sprite simple syrup, topped with Champagne

Purple People Eater Vodka, blue curacao, sour mix, grenadine, Sparkling Inspired Barbotage cranberry juice Cognac, Grand Marnier, prosecco

Gin Inspired Blushing Mimosa The Resolution Orange juice, pineapple juice, Gin, lemon juice, simple syrup, grenadine, brut champagne rosemary sprigs, champagne

Air Mail Bee’s Knees Light rum, lime juice, honey, Gin, honey syrup, lemon juice brut Champagne

Cucumber Rickey Gin, muddled cucumber, simple No Alcohol, Full Flavor Inspired Shirley is a Ginger syrup, fresh lime juice, club soda ginger beer, grenadine, fresh lime

Rye and Bourbon Inspired juice, club soda, cherry garnish Voodoo Smash Blueberry Nojito Whiskey, simple syrup, muddled muddled blueberries, mint, lime juice, simple watermelon, mint, watermelon syrup, club soda, mint and blueberry garnish and mint garnish

Raspberry Bees Knees Campfire Cocktail raspberry shrub, honey, fresh lemon Rye whiskey, simple syrup, splash of juice, club soda, raspberry garnish Lagavulin, roasted marshmallow garnish

The Revolver Bourbon, coffee liqueur, angostura bitters

FALL 19 // WINTER 20 • 67 Chardonnay, J. Wilkes, CA Medium, Friendly Reds Wine $67 Cabernet Sauvignon, Proverb, CA Journeys dried lemon | key lime | white peach $49 blackberry | mocha | vanilla bean

Chardonnay, Smoketree, Sonoma, CA $58 Asian pear | Meyer lemon | white nectarine

68 BAR MENUS Medium, Friendly Reds Cabernet Sauvignon, Proverb, CA $49 blackberry | mocha | vanilla bean

Cabernet Sauvignon, Storypoint, CA $62 blackberry jam | nutmeg | allspice

Red Blend, Zaca Mesa Z Cuvée, CA $61 dried berry | potpourri | cocoa powder

Merlot, Tangley Oaks, Napa, CA $62 juicy raspberry | plum | savory herbs

Dark, Opulent Reds Cabernet Sauvignon, Oberon, CA $72 black cherry | candied blackberry | coffee beans

Cabernet Sauvignon, DAOU, Paso Robles, CA $85 figs | raisins | espresso

Cabernet Sauvignon, Conn Creek, Napa, CA $124 juicy raspberry | black plum | warm vanilla

FALL 19 // WINTER 20 • 69 2. Expected Attendance and Final Important Guarantees Expected attendance numbers (noted Things to as EXP on the Banquet Event Orders) Know for your events must be submitted by 11:00 AM, local time, 10 business days prior to the first scheduled event. 1. Taxes and Service Charge Final guarantees (noted as GTD on the The combined gratuity and service Banquet Event Orders) are due by 11:00 charge that is in effect on the day of AM, local time, three (3) business days your event will be added to your bill. prior to the first scheduled event and Currently, the combined gratuity and cannot be reduced after this time. If service charge is equal to 25% of the final guarantees are not received, the food and beverage total, plus applicable expected attendance numbers will be the basis for billing purposes. state and local tax. A portion of this combined charge will be added to your Final guarantees are to be within 10% bill as gratuity, which will be distributed of the expected attendance numbers to tipped Banquet Employees. or additional charges will apply. If a final Currently, that portion is equal to guarantee is reduced by more than 10% the lesser of (i) 15% of the food and of the expected attendance number, beverage total (or the current gratuity the hotel will add a supplemental charge in effect on the day of your charge equal to the menu price per event in accordance with the hotel's person multiplied by the difference union contract), or (ii between the expected attendance less Currently, $16.00 per hour per tipped 10% and the final guarantee. If a final Banquet Employee calculated over an guarantee is increased by more than entire work week, which will be added 10% of the expected attendance, the to the tipped Banquet Employees' hotel will add a supplement charge to regular wages (the $16.00 per hour cover rush orders and overtime equal rate increases by $.65 annually). The to 15% of the menu price multiplied remainder of this combined charge, by the difference the final guarantee currently equal to 10% of the food and and the expected attendance plus beverage total, will be added to your bill 10%. Additionally, the contracted as a service charge. menu items may not be available for This service charge is not a gratuity and the additional Guests added. You will will be retained by the hotel to cover be charged for the final guarantee, or discretionary costs related to your number of Guests served, whichever event. We will endeavor to notify you in is greater. The hotel will only prepare advance of your event of any increases food based on the final guarantees, and to the combined gratuity and service will not set rooms (noted as SET on the charge should different gratuities be in Banquet Event Orders) for more than the effect on the day of the event per 3% over the final guarantees. the hotel's union contract.

70 STORIES & MENUS of Baltimore Inner Harbor

FALL 19 // WINTER 20 • 71 3. Labor Charges Chefs for food stations (carving, omelet, etc.): $185.00 per Chef for three hours and $85.00 per hour for each additional hour (plus applicable sales tax)

Bartender Labor: $185.00 per Attendant for three hours and $85.00 each additional hour (plus applicable sales tax). Staffing for bars: 1 bartender per 100 Guests

Labor charge for food and beverage events with fewer than 25 Guests: $150.00. Additional labor charges may apply for additional services requested, event changes made less than 48 hours in advance or for extraordinary cleaning required by use of glitter, confetti or similar items.

4. Pricing All menu prices are provided for guidance in budget development only, and items are subject to change until such a time as banquet event orders (BEOs) have been signed and counter-signed by both parties.

5. Food and Beverage Policies Due to licensing requirements and quality- control issues, all food and beverage to be served on hotel property must be supplied and prepared by hotel and may not be removed from hotel property. Alternate menu selections (vegetarian, etc.) will be deducted from the total guarantee. Should either the number of alternates or the designated entrée not be adequate in amount, you will be asked to confirm in writing whether or not to incur the additional cost of preparing more entrées or alternates. Please also note that consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

6. Audio-Visual For your convenience, Presentation Services Audio Visual (PSAV) is our in-house professionals providing a knowledgeable, on- site team and state of the art equipment.

72 7. Displays, Decorations and 10. Signage 13. Shipping And Packages Entertainment The hotel does not permit affixing Packages for meetings may be All displays, exhibits, decorations, anything to the walls, doors or delivered to the Hotel three (3) equipment and musicians/ ceilings that would leave damage. working days prior to the date entertainers must enter the Hotel Pre-approved signage is permitted of the function. The following via the loading dock. Delivery time in the registration area and in private information must be included on all must be coordinated with the function areas only. No signs are packages to ensure proper delivery: Hotel in advance. Special ingress permitted on the building exterior. and egress, insurance and security The hotel reserves the right to Name of Organization requirements may apply in the case approve all signageAll menu . All Guest Name of events with decor, sets, special signs must be professionally printed Attention Catering or lighting or special sound; please and should be free standing or on an Conference Services consult with your catering and event easel. The hotel will assist in placing Manager (Indicate Name) manager prior to finalizing such all signs and banners. A $50.00 Date of Function

arrangements. Nothing may be charge per banner will apply. Package handling and storage attached to the walls and ceilings. 11. Security is handled by the hotel’s on-site A walk-through is to be arranged Hotel does not provide security in UPS Store. The UPS Store may be with a designated person and Hotel the meeting and event space and contacted directly at representative after the dismantling. all personal property left in the (443) 220 0280 or via e-mail at You are responsible for obtaining meeting or event space is at the [email protected]. all applicable fire marshal approvals sole risk of the owner. You agree to or permits required for your Special mailing services are advise your Attendees and Guests event. You are also responsible for available through the Business that they are responsible for the obtaining all required ASCAP or BMI Center at a nominal fee. For all your safekeeping of their personal licenses for entertainment or music business needs, including copying, property. You may elect to retain performances at your event. faxing, creative services and video security personnel to safeguard duplication our Business Center is 8. Linen personal property in the meeting open 24 hours to all in-house White linens and napkins are and event space, and/or the hotel available through the hotel at no reserves the right based on its Guests. For your convenience and extra charge. specialty linens and reasonable judgment to require you safety, we ask that all deliveries napkins are available through to retain security personnel in order made on your behalf to our outside sources at additional cost. to safeguard Guests or property conference center be made your catering or event manager will in Hotel. Any security personnel through our loading and unloading be happy to assist you. retained by you must be at your area. This includes all outside own expense and from a licensed contractors such as musicians, 9. Florals, Décor, Entertainment florists, design companies etc. The hotel has a list of recommended security company that meets the Should you make your own vendors and are happy to facilitate minimum standards established arrangements, all deliveries should needs. proper advance notification by hotel, including insurance and be coordinated with your Catering is required when scheduling indemnification requirements, or Event Manager. entertainment and the use of and at all times remains subject to volume enhancing equipment. the hotel’s advance approval. 14. Payment hotel reserves the right to control 12. Lost And Found Payment shall be made in advance the volume on all functions. The hotel will not assume or accept of the function unless credit has responsibility for damages to or been established with the hotel. In loss of any merchandise or articles such case, the complete account in the hotel prior to, during or is due and payable no later than 30 following and event. days from the date of the function.

FALL 19 // WINTER 20 • 73 74 FALL 19 // WINTER 20 • 75 FLAVOR Stories & Menus of Baltimore Inner Harbor