Sat, Nov 05|
A Story to Tell: An Ode to Hip-Hop Chapter II
The first edition of our ode to hip-hop debuted a year ago to rave reviews and calls for a repeat. Nodding to the rich history and undeniable influence on the mainstream culture that hip-hop has, guests will become immersed in an interactive dining tribute to some of hip-hop's biggest influencers.
Time & Location
Nov 05, 2022, 6:00 PM
The Sinclair, 3425 Sinclair Ln, Baltimore, MD 21213, USA
About the event
A STORY TO TELL: AN ODE TO HIP-HOP CHAPTER II
Join Executive Chefs David & Tonya Thomas of H3irloom Food Group, in partnership with The Sinclair, on Saturday, November 5th as they present “A Story to Tell: An Ode to Hip Hop Chapter II.”
Nodding to the rich history and undeniable influence on the mainstream culture that hip-hop has, "A Story to Tell: An Ode to Hip-Hop Chapter II" will take guests on a unique journey of the love affair between hip-hop and food.
Executive Chefs David & Tonya Thomas delve into the music of some of hip-hop's biggest influencers-- taking their larger-than-life personalities as inspiration for the evening's dishes.
This curated five-course dinner comes together with expertly chosen wine pairings, an immersive cultural experience, and special surprise touches throughout the evening. Seating is limited.
Have a question about the menu or event? Please email us at firstname.lastname@example.org
AMUSE BOUCHE: "PLAY YOUR PART"
Frenched chicken leg with tempura fried lobster, pimento cheese bed, hot pickled relish, and liquid “gold”
Pairing: Paladin, Prosecco Rosé Brut Millesimato, 2020
FIRST: "SCRAPE THE PLATE"
Duckfat-poached Pacific Amberjack with pickled micro-salad, caramelized plantain gnocchi, and oxtail brudo stew
Pairing: Dry Creek Vineyards, Dry Chenin Blanc, 2021
SECOND: "MOUNT UP"
Rabbit & chicken collard ballotine with shaved house-cured pastrami, creamed local purple cabbage, and mustard seed veloute
Pairing: Tassajara, Chardonnay Estate Grown Monterey, 2020
THIRD: "SHALL I PROCEED"
Seared foie gras pie with thyme and African pepper, brown butter cornbread crust, charred pineapple and garlic, and Osestra caviar
Pairing: Domaine de la Solitude, Côtes du Rhône Blanc, 2021
Sous-vide Wagyu short rib with a miso mushroom “cappuccino”, tallow foam and Senegalese salted Wagyu jerky
Pairing: Piero Benevelli, Barbera d' Alba Bricco del Pilone, 2018
FIFTH: "BLACK DIAMONDS"
Black sesame sponge cake with benne seed brittle, white chocolate mousse, milk sorbet, yuzu curd, black salt, and black candied diamonds
Pairing: Château de Saü, Rivesaltes Rancio, 2000
Please note the following:
I. Our dining experience begins at 6pm with a 30 minute grace period. We highly recommend on-time arrival as to not miss any courses. To ensure the quality of the evening's experience and enjoyment of all guests, courses can not be revisited if missed. All guests must be 21+ to attend.
II. By purchasing a ticket(s) and attending this event, you understand that there is an inherent risk for contracting COVID-19 wherever people are gathered. Masking is optional but is highly suggested for all guests when not actively eating/drinking or moving about the building.
We ask that you do not attend this event if:
- You or someone in your household are experiencing flu or cold like symptoms,
- You or someone in your household has tested positive for COVID-19 in the two weeks leading up to the event,
- You or someone in your household has been exposed to someone who has tested positive for COVID-19 in the two weeks leading up to the event.
III. We are proud to present this dining experience to all of our supporters. Our Executive Chef team attempts to make the fewest number of changes possible regarding dietary restrictions, so that guests may enjoy the menu as they have originally envisioned. Please be advised that we are unable to make substitutions for restrictions or aversions, as this will compromise the integrity of the experience. We do our best to accommodate mild allergies but cannot guarantee that we work in a nut, dairy, gluten or allergen-free environment given the complexity of our kitchens and menus. There are no precautions we can take to ensure that every food item has been handled in an allergen-free environment by our purveyors during the packing and distribution process. For this reason please note, we are not able to accommodate guests where cross-contamination can trigger a reaction.
- Ticket type
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