| Theater Bites and Floral Delights Savoring the Spotlight at Everyman Theatre July brought a partnership with Everyman Theatre, where we provided light suppers for their cabaret show, Baltimore, Broadway, and Beyond, featuring the talented Felicia Curry. Amid the glitz and glamour, guests enjoyed themed nosh options. Our Theatrical Tastes menu, with items like the Showgirl Sampler, Risque Rhubarb, and Tango Tomato, added an extra layer of fun to the theatrical experience with bistro seating. Blooming Creativity with Flowers and Fancies As we move into late summer, we’re pleased to sponsor a floral class with Flowers and Fancies on Tuesday, August 20th. Join us for an evening with a focus on event planning and of course some flavorful bites! Participants will create stunning compote centerpieces and learn to select corresponding linens with the help of Gala Cloths. In addition, Classic will share pointers on crafting menus and assist guests in building their own charcuterie boards. This class promises to elevate your floral skills and offer delicious inspiration for your next event with behind-the-scenes tips to create the ultimate party experience. Don’t miss out—register today for a night of creativity and culinary excellence!  Cool Our search for the antidote to Baltimore’s blistering hot days continues as we investigate enticing offerings from around the world. Tepache may not be as well-known as Mexico’s refreshing agua frescas, but it is easy to see that it is gaining in popularity in the U.S. Once a sacred drink of the Mayans, tepache dates from Pre-Columbian Mexico. It is a fermented beverage made from pineapple rinds and peels, piloncillo or sugar and water. Many recipes include cinnamon as well. Fizzy and tangy, sweet and sour vendors offer it cold in Mexican street markets. In the states, some bars have begun including it in cocktails, and slowly but surely it is finding space on grocery store shelves as well. Dracontomelon juice is a Hanoi solution to the intense heat of summer in Vietnam. The fruit, shell removed, is submerged in sweetened ginger-infused water for several days. When ready, more water, sugar and ice are added for a sweet and sour quencher that is very similar to our summer lemonade. Like Vietnam, Indian summers can be brutally hot, so many drink options are available to help cool bodies from the inside and help with hydration. Jaljeera is a North Indian refresher that has rehydrating as well as antimicrobial properties. The name translates as cumin water but it also includes coriander, mint, lemon juice, ginger, amchoor (mango) powder, black salt, and black pepper. The Gulf countries turn to laban for their summer time elixir. Tart and probiotic packed, it can be produced from cow’s, goat’s, sheep’s or even camel’s milk. The fermented beverage contains only three ingredients, milk water and salt but is purportedly loaded with health benefits. Coconut water, sugarcane juice and sweet Moroccan mint tea are other contenders. Coconut water is a welcome source of rehydration in many parts of the world. Sipped through a straw straight from the fruit it brings many additional health benefits. Likewise, sugar cane juice is loaded with helpful minerals like calcium, potassium and iron and the natural sugars might make it the original energy drink. Add a bit of citrus like kumquat or lime for the sweet and sour effect; or, for the most daring souls, a bit of durian. As opposed to our habit of endless glasses of iced tea with lemon in the summer, in many locales, hot tea is enjoyed for its cooling effects. Sweet Moroccan mint tea would be at the top of our list for enjoying the pageantry as much as the fine flavor. With so many more hot days of summer sure to come, why not venture beyond our beloved snowballs and sun tea and discover new ways to beat the heat.  |
From Our Library, Harriet’s Book Picks: Bite by Bite byAimee Nezhukumatathil Bite by Bite: Nourishments & Jamborees is a delightful collection of personal reflections prompted by a diverse range of foods. Aimee Nezhukumatathil is a poet, professor and essayist who weaves each of her skills into the short chapters that include the foods growing in our own backyards; from tomatoes, apples and mint to the more exotic such as mangosteen, rambutan and kaong. In one of the shortest chapters, I could almost taste the bangus, the national fish of the Philippines, deep fried and starring in the center of a plate of breakfast, alongside garlic fried rice, salt and pepper tomatoes and a runny fried egg. The ordinary experience of eating the dish bursting with memory and emotion propels the author’s thoughts over the Delta soaring like a bird and then onward until she reaches the Philippines and realizes that she is “flying toward something like home”. Nezhukumatathil not only writes about a wide assortment of provisions, she touches a full range of emotions in her essays and has fun incorporating a myriad of styles into her writing. Poetry, historical information, memoir and even an abecedarian (twenty-six sentences or paragraphs each starting with a letter of the alphabet) fill the pages of this compact collection. I completely relate to her effort to chase the most delicious sandwich she ever had in her life. Searching for that perfect new taste we once experienced can be so wrapped up in a moment that can never really be repeated because the conditions are unique to a time and place and perhaps even the people who may or may not be present. For Nezhukumatathil, the cherished gyro was a flash of joy in an uncertain time, a recreated joy with a new family and swimming in the Aegean sea and a memory of a youthful freedom and starry nights floating in a pool. The most tasty bite, fated to be repeated as vivid memory and emotion but savored nonetheless. From our Kitchen: Meyhane Pilav Chef Basaran Mulgan One of my most cherished memories is enjoying my grandfather’s rice dish whenever I visited his house for dinner. Though he is no longer with us, his recipe remains a beloved favorite. This summer, I look forward to recreating it as faithfully as possible while visiting Turkey with my wife and daughters, keeping his culinary legacy alive and sharing it with my family. Ingredients: – 1 cup bulgur (medium or coarse) – 2 tablespoons olive oil – 1 medium onion, finely chopped – 2 green peppers, chopped – 1 red bell pepper, chopped – 2 medium tomatoes, peeled and diced – 2 cups hot water or vegetable broth – 1 teaspoon salt – 1 teaspoon black pepper – 1 teaspoon paprika – 1/2 teaspoon ground cumin – 1/2 teaspoon dried mint (optional) – 1/2 cup fresh parsley, chopped – 1/4 cup fresh dill, chopped (optional) Instructions: 1. **Prepare the Vegetables:** – Heat the olive oil in a large pan over medium heat. – Add the chopped onion and cook until softened and translucent. – Add the green peppers and red bell pepper, cooking for a few more minutes until they begin to soften. 2. **Cook the Bulgur:** – Stir in the diced tomatoes and cook for another 5 minutes until they start to break down. – Add the bulgur to the pan, stirring well to combine with the vegetables. – Pour in the hot water or vegetable broth. – Add the salt, black pepper, paprika, cumin, and dried mint (if using). – Stir to mix all the ingredients evenly. 3. **Simmer:** – Bring the mixture to a boil, then reduce the heat to low. – Cover the pan and let it simmer for about 15-20 minutes, or until the bulgur is tender and has absorbed the liquid. – Check occasionally and add a little more hot water or broth if needed. 4. **Finish and Serve:** – Once the bulgur is cooked, remove the pan from heat. – Stir in the chopped parsley, dill (if using). – Let the pilav sit, covered, for another 5 minutes to allow the flavors to meld. 5. **Serve:** – Fluff the pilav with a fork before serving. – Serve warm or at room temperature as a side dish or a light main course. Click here to print the recipe. Hey, thanks! We are happy to share that we’ve once again been named the Baltimore Sun’s 2024 Readers’ Choice Best Caterer! This incredible achievement for The Classic Catering People is a testament to the hard work, dedication, and passion each of you brings to our team every day. It is the People at Classic, our clients, vendors, venues and community that make us great! We’d love to keep this winning streak going, and now we need your help to vote for the Baltimore Style Reader’s Choice for Best Caterer. You only need to vote once and here’s the link to cast your vote: https://bestof.baltimorestyle.com/ . You can find us under ‘Services’. |
August 1, 2024
August 2024: Hot Tips
