Did you know? Cystic fibrosis is an inherited chronic disease that affects the lungs and digestive system of about 30,000 children and adults in the United States as well as 70,000 worldwide.
On Thursday the 24th of October in 2013, Rouge Fine Catering in Hunt Valley hosted an exclusive fundraiser dinner for Cystic Fibrosis Foundation at 1840s Ballroom in Baltimore. It was the biggest wine fundraising dinner of this Fall. Who knew one establishment could hold so much wine and fine dining in one ballroom. 1840s Plaza is a one stop shop for everything concerning social affairs from weddings, parties and conferences. Did you know? The top floor ballroom features a fancy mural wall of Baltimore life from the 1840s not to mention the English style pub bar adds an extra special amenity for a variety of social affairs.
The celebration took place from 8 p.m. to 10 p.m. serving an exquisite four course dinner full of wine, wine and more wine. The fine French cuisine was flowing from every corner of the building; the meal courses range from lamb shank to lobster, a brunch inspired appetizer and Chef Jonathan Soudry’s signature dessert treat for the evening was Glace au VIN rouge which was memorable. The wine was straight from the South of France.
The coolest part of it all was the festive musical environment with a backdrop wall muraled in 1840s Baltimore life, bright chandelier lights and soft music playing in the background. During the celebration attendees were allowed to wine and dine in an intimate eight person table settings. Oh, did I mention Chef Jonathan Soudry’s entertained the guests between each meal course with International humor and delight.
Talk about an elegant place to enjoy some of the best International dining in Maryland. Did you know? 1840s Plaza top floor has panoramic views of Baltimore. Nevertheless, here is a checklist the prix fixe menu served during this Wine Dinner fundraiser with tickets priced at $90 it was well worth the cost.
- Spicey Smoked Salmon with Poached Egg – mounted on Buffalo tomato & Avocado paired with Cremant de Bourgogue, Henri Villamont, “Blanc de Blancs, “ NV
- Lobster Newburg Crepe – whole Maine lobster meat sayteed with fresh shalloots & deglazed with sherry wine wrapped in the most equisite crepe paired with Griiner Veltner, Hugo 2012
- Frenched Lamb Shank Cleopatra – Baby lamb shank with a ragout of plum tomato, olive, lemon zest roated fennel & artichoke served on an artichoke botton paired wth Cote-du-Rhone, Domaine de la Solitue.
- Glace au VIN rouge – ‘Famed’ Banyuls Red Wine Gelato
Talk about a delicious four course meal prepared by Chef Jonathan Soudry. The Lobster Newburg Crepe packed with fresh lobster meat was my favorite course for the evening. The Glace au VIN rouge was also the most special dessert treat, I have ever had in my life. Although, I never enjoyed a meal from Julia Child; tasting Chef Soudry’s soft cooked lamb shank remembered me of her beef bourguignon recipe. It’s so ironic because in my opinion International dining is just as great as International travel.
Did you know? Eating International food is the most frugal way to travel. Make your food choices your place of inspiration.
I have to tell you Chef Jonathan Soudry took us all to the South of France for two hours and the scenic environment was from the 1840s thanks to the 1840s Plaza decor. Such a royal combination!