Chef Michael Gettier Named Chef of the Year by Maryland Restaurant Association
On Monday, March 23rd at the annual Stars of the Industry Gala held by
the Maryland Restaurant Association, Our Executive Chef, Michael Gettier,
was awarded the title of "Chef of the Year". This award was voted
on by Maryland restaurant diners from online ballots as well as ballots
placed in selected restaurants. We'd like to thank all of you for your
support and congratulate Chef Gettier for a tremendous achievment.
Antrim’s Favorite
Winemaker
Comes
to Dinner
Thursday, March 19th, 2009
After twenty-five years in Napa, Ray Coursen, owner
and winemaker of Elyse winery has learned a thing or two about producing
world-class wines. According to Ray,
great winemaking is like cooking, but without a flame. Just like world class chefs all over the
world meld and marry different flavors to create a dish that is greater than the
sum of its parts, Ray blends and combines wines to create a product that is by
all definitions more astounding than the expression of an individual varietal
could ever be.
The genius of Ray Coursen however is in his complete
understanding of every aspect of the wine making process, from the vineyard to
the glass. He has dirtied his hands
throughout his illustrious career in the vineyards of Mount Eden, and Whitehall
Lane, and of course he still gets his hands dirty in all the vineyards from
which he sources his first class fruit.
What happens after that in the hands of a fellow like Ray is more art
than science, much more.
It is, for us at Antrim, an incredible pleasure to be able to
host Ray Coursen and to share his company and judging by the massive
amounts of Elyse wines consumed by our guests, we can safely declare
Elyse wines Antrim’s favorite wines. Ray in turn has graciously
agreed to present us with some of the gems in his collection. Of course our own
executive chef Michael Gettier being a fan, has risen to the occasion once more
and is preparing another scrumptious menu to complement the incredible wines
being presented.
Our dinner with Ray Coursen is $130.00 per person,
including tax and gratuity. Hors
d’oeuvres will begin at the traditional time of 6:30pm, followed by an
introduction from Ray at 7:00pm, and seating at approximately 7:30pm. For those interested in spending the night at
the inn, we offer discounted room rates to wine dinner guests of $125.00 for
Mansion rooms and $150.00 for any suite.
(For a full room list with descriptions, please visit our web site at
www.antrim1844.com.) To make a
reservation or for questions, please call Antrim at (800) 858-1844, or from
Baltimore, please call (410) 876-0237.
This dinner
will sell out very quickly. Call today to make sure you get in.
Three More Nominations for Antrim from Restaurant Association Awards
|
Once
Again Antrim Up for
Top Honors at
Restaurant Industry
Awards
|
|
Your
Chance to Have Your Say
For
the third straight year Antrim 1844 has been honored to receive the industry's
top honors with nominations for "Favorite Restaurant", "Chef of the Year" for
Chef Michael Gettier, and "Restauranteur(s) of the Year" for Dorothy &
Richard Mollett (only voted on by industry members).
This year the
general public is invited to participate in the voting process and we encourage
you to have your say and join in this democratic movement.
Participation
is simple. Just click on the Gala 2009 logo or the link beside it and vote for
your favorites in seven categories and let it be known that
YES
WE CAN!!!
Decide
our own favorites, that is!!!
|
Two Champagne Dinners in One
Wednesday, February
4th, 2009
On Wednesday February 4th, 2009, Antrim will be
playing host to the House of Gosset as well as Cantine Ferrari.
Gosset, the oldest Champagne winemaker (since 1584) has been
an ever-present standard bearer in the Champagne world and synonymous with
perfection. The Gosset charter of
excellence, recognized for centuries, is the origin of the prestige and the
distinction of Gosset champagne across the world. With its charter, Gosset
undertakes to respect the fundamental values and traditions of perfection. This translates into incredible champagnes
that are unbelievably food friendly.
Cantine Ferrari started out as a dream by Guillio Ferrari back in
1902. His idea was to produce
world-class sparkling wines to outclass French Champagnes. Today, their goal is to preserve the prestige of the leading producer of
“Metodo Classico” sparkling wines in Italy, and one of the top ten in the
world. Today, Ferrari is much more than just a successful brand; rather,
it is a real international legend, producing the very best of “Made in
Italy” as witnessed by their 15 consecutive years of winning the Tre Bicchieri
award, Italy’s highest wine accolade.
To present these two incredible
brands, we have the good fortune of having the return of Pascal Salvatore to
Antrim. Many of you are familiar with
Pascal from his days with Veuve Clicquot and now as the person in charge of
Gosset & Ferrari, Pascal is in a unique position to present these two brands
with eloquence and charm! Complementing Pascal’s Eloquence and charm
and the tremendous flavors of these two wineries, our own executive chef, Michael Gettier will be preparing another
evening’s worth of delight.
The price for this double champagne dinner is $130.00 per person, inclusive
of tax and gratuity. Hors d’oeuvres will begin at the traditional
time of 6:30pm, followed by opening remarks from Richard & Pascal at 7:00pm,
and seating at approximately 7:30pm. As
always our dear friends and partners in crime at college Square Liquors have
offered to provide these magnificent wines for you to purchase for your own
collections at a wonderful discount. Also, For those interested in staying the
night, as always we do offer reduced room rates to wine dinner guests: $125.00
for Mansion rooms and $175.00 for any suite.
For a full room list with descriptions, please visit our web site at
www.antrim1844.com. To make a
reservation or for questions, please call Antrim at (800) 858-1844, or from
Baltimore, please call (410) 876-0237.
Space is limited so please make your reservation now.
Menu
Assorted Hors D’Oeuvres of the Evening
Ferrari
Brut N/V
***
Halibut Gravlax & Crispy Potato Cake
Ferrari
Brut Perle 2002
***
Velouté of Mussels with Seared Foie Gras
Gosset
Brut Excellence N/V
***
Breast of Squab & Chestnut
Ferrari
Brut Rosé N/V
***
Roast Tenderloin of Veal with Lobster, Sauce Béarnaise
Gosset
Grand Rosé
***
Chocolate
& Peanut Butter Torte
Gosset
Grand Reserve
