Baltimore Dining Deal: Three course lunch or dinner for $12
Yes, Baltimore, you can indulge in either a three course lunch or dinner for $12 per person. The culinary students at Stratford University – Baltimore Campus prepare these lunches and dinners. The dining options are cycled with the daytime students’ curriculum for lunches for five weeks and then rotating to the evening students preparing dinner for five weeks.
Lunches are at noon, Tuesday and Wednesdays and the new five week cycle starts Tuesday, January 9th and Wednesday, January 10th. Email reservations required [email protected].
LOCATION: Stratford University 210 S. Central Avenue – Little Italy, Baltimore
WEEK ONE – Tuesday, January 9th & Wednesday, January 10th – Noon
Appetizers
Salmon and Broccoli Quiche – Savory Custard with Salmon and Broccoli in a Delicate Pastry Crust
Butternut Squash Soup – Garnished with crème fresh and garlic croutons
Princess Salad – Tender Butter Lettuce with Asparagus Tips, served with Balsamic Vinaigrette
Main Course
Osso Buco Gremolata – Braised Veal Shank with Vegetable Risotto and Citrus-seasoned Bread Crumbs
Trout a la Belle Meuniere – Pan-fried Fillet with Lemon Butter Sauce, Broccoli Florets, and Chateau Potatoes with Parsley
Eggplant Parmigiana – Topped with Traditional Marinara and Mozzarella Cheese, served with Italian-style Broccoli
Dessert
To be determined
WEEK TWO – Tuesday, January 16th & Wednesday, January 17th – Noon
Appetizers
Gravlax over Potato Pancake – House-cured with Mustard Dill Sauce
Potage Crecy – Creamy French Carrot Soup
Caesar Salad – Classically-prepared, served tableside
Main Course
Boiled Brisket of Beef – with Horseradish Sauce, Cabbage, Root Vegetables, and Red Bliss Potatoes
Supreme of Chicken “Waikiki” – Sesame-crusted Breast of Chicken with Fresh Pineapple and Teriyaki Sauce, Broccoli Florets, and Polynesian Fried Rice
Wild Mushroom Risotto – Creamy Italian Risotto served with Seasonal Wild Mushrooms
Dessert
To be determined
WEEK THREE – Tuesday, January 23rd & Wednesday, January 18th – Noon
Appetizer
Waldorf Salad – Classically-prepared, served tableside
Potato Leek Soup – Garnished with Crispy Leeks
Chicken Satay – Served with Peanut Sauce
Main Course
Roasted Vegetable Lasagna – Ribbons of Seasonal Vegetables baked with Ricotta and Mozzarella
Chicken Pad Thai – Topped with Peanuts, Lime, and Green Onion
24-hour Sous Vide Short Ribs – with Potato Parsnip Purée and Broccoli Florets
Dessert
To be determined
WEEK FOUR – Tuesday, January 30th & Wednesday, February 1st – Noon
Appetizer
Wilted Spinach Salad – with Wild Mushroom Bacon Dressing
Potted Liver Mousse – Served with Toast Points and Cranberry Chutney
Beef Carpaccio – Classically-dressed with Arugula, Parmesan cheese and Extra Virgin Olive Oil
Main Course
Weiner Schnitzel – with Sautéed Spinach and Garlic Butter Potatoes
Green Chicken Curry – Over Basmati Rice with Mixed Asian Vegetables
Gold Medal-winning Sole and Smoked Salmon Pinwheel – Accompanied by Harvest Vegetable Pearls and Sweet Potato Custard
Dessert
To be determined
WEEK 5 – Tuesday, February 6th and Wednesday, February 7th – Noon
Appetizers
Pumpkin Bisque – Topped with Crème Fresh and Roasted Pumpkin Seeds
Harvest Vegetable Quiche – Served with Lightly-dressed Green Salad
Confit Chicken Salad – with Red Wine Sour Cream and Mixed Greens
Main Course
Stuffed Cranberry Apple Pork Chops – with Roasted Garlic Mashed Potatoes and Sautéed Spinach
California Cobb Salad – Grilled Breast of Chicken, Avocado, Bacon, Blue Cheese Crumbles, Egg,
and Vegetables over Mixed Greens
Potato-crusted Salmon Steak – with Dill Sauce, Julienned Vegetables and Sautéed Snow Peas
Dessert
To be determined
Dinners are at 7:30 pm, also on Tuesday and Wednesdays and the cycle for dinner service should start Tuesday, February 13th. E-mail reservations are required contact Chef David Micozzi and also use the same email address to get on the mailing list for updated menus and notifications.
This is not Michelin Star dining; they are culinary students and in the learning process, but where else downtown can you dine on a three course meal for twelve dollars and also have free parking.
Facts you need to know:
- Reservations are required via email [email protected]
- Lunch is at Noon and Dinner at 7:30 pm
- Free visitors parking on campus at Stratford University
- There is no alcohol served
- They do take credit cards
- Don’t forget to tip
For Dara Bunjon if it is food, Dara Does It, in fact, that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. You will now find Dara applying her broad range of culinary skills as a food stylist for television chefs/cookbook authors the likes of Steven Raichlen, Sara Moulton, Nick Malgieri, and Nathalie Dupree. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is a former member of Women Chefs and Restaurateurs’ national public relations committee.
In the past, she has written for Style Magazine, Foodservice Monthly, Mid-Atlantic Restaurant Digest, Urbanite and other sundry publications. Since 2004 she has maintained an award-winning food-related blog called Dining Dish. She co-authored her first cookbook Yum! Tasty Recipes from Culinary Greats in association with Studio Spear. And has written Baltimore restaurant reviews for Gayot.com
Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse.
Considered one of Baltimore’s food influencers, you can follow her on Twitter and Instagram @daracooks.