my latest tv spot
Promoting Restaurant Week on the Morning Show
Posted in Chef with tags restaurant week, Wilbur Cox Jr. on January 24, 2012 by wilburcoxjrBrunch
Posted in Chef on January 14, 2012 by wilburcoxjrButtermilk Fried Maryland Oysters, Korean Red Chili Potato+Oxtail Cake, Poached Egg, House made Worchestershire Hollandaise
Sweet Potato Brioche “Monty Christo”, Pork/Foie Gras/Chicken Liver Terrine, Sage Mascarpone, Cherry Jam, Sunny Side Up Egg
Chickpea Pancakes, House Made Andouille, Kumquat Jam, Cane Syrup
Chicken Liver Terrine
Posted in Chef with tags Chicken Liver Terrine, Compressed Rhubarb on January 14, 2012 by wilburcoxjrChicken Liver Terrine, Compressed Rhubarb, Pickled Pearl Onion
Game Meats
Posted in Chef with tags cape gooseberries, chestnut puree, chocolate stout, magret, Torchon, venison osso bucco on January 14, 2012 by wilburcoxjrHudson Valley Magret Duck, Chestnut Puree, Braised Red Cabbage, Shaved Foie Gras Torchon, Cape Gooseberries
Pennsylvania Venison Osso Bucco, Root Vegetable Orzo, Chocolate Stout, Blackberry
Local Maryland Seafood
Posted in Chef with tags Artichoke Barigoule, avocado toad in the hole, Black Bass, Maryland Crab cake, Maryland Striped Bass, Shrimp Gnochi on January 14, 2012 by wilburcoxjrChesapeake Bay Striped Bass, Celery Root Puree, Green Apple, Arugula, Pumpkin Seed Relish, Pumpkin Seed Oil
Chesapeake Black Bass, Artichoke Barigoule, Confit Fennel, Fumet, Thai Chili
Maryland Crab Cake, Green Onion Biscuit, Tomato Jam, Avocado+Quail Egg Toad in the Hole, Bearnaise
Local Shrimp “Gnocchi”, Georgia Ice Cream Grits, Pickled Peppers, Shrimp+Red Pepper Reduction
Piggy Parts
Posted in Chef with tags 148 egg, Beluga Lentils, Braise, Pig Tails, pork cheeks on January 14, 2012 by wilburcoxjrBraised Pork Cheeks, Citrus, Radish, Pumpernickel, Mache, Braising Reduction
Braised Pork Tails, Beluga Lentil and Bacon Ragout, Slow Poached Egg, Braising Reduction
Amuse`
Posted in Chef with tags confit potato, Putine, Scallop Tar Tare, Uni on January 14, 2012 by wilburcoxjrScallop Tar Tare, Uni, Creme Fraiche, Chive, Caviar
Duck Fat Confit Potato, Foie Gras, Mozzarella, Veal Jus
My Next Event
Posted in Chef with tags B+O Brasserie, Downtown Partnership Of Baltimore on November 16, 2011 by wilburcoxjrSo there is this building up the street from my restaurant that I have wanted to look at for a while. It is an old bank, and I think it would be a great spot for a restaurant. Today I took a tour because I will be doing an event there on December 1st with the Downtown Partnership Of Baltimore. It will coincide with the lighting of the Washington Monument. I am also proud to say that B+O Brasserie will be the only restaurant showcased. Here are a few pics of the space.
Fall Menu Preview
Posted in Chef with tags B+O Brasserie, Wilbur Cox Jr. on October 7, 2011 by wilburcoxjr
Cocoa Gnocchi/Braised Oxtail/Pumpkin/Confit Shallot/Smoked Blue Cheese
Diver Scallop/Duck Fat Sun choke puree/Caramelized Cauliflower/Pickled Chanterelle/Pear Syrup
Speck Wrapped Hudson Valley Duck Breast/Chestnut-Apple Stuffing/Candied Turnip/Spiced Cider Reduction/Red Cabbage
Crispy Skin Maryland Striped Bass/Pumpkin Seed “Risotto”/Raab/Kabotcha Squash/Pumpkin Seed Oil/Smoked Bacon
Shrimp “Noodles”/Lemon Butter/Parsley Puree/Garlic Chips
Confit Pork Belly/Golden Raisin-Onion Soubise/Tamarind/Pickled Pear
Roasted Figs/Foie Gras/Watercress/Hazel Nuts/Duck Bacon/Balsamic
Black Pepper Tuna/Avocado Marble/Uni/Lime/Horse Radish Gelato
“Inside out” Foie Gras Torchon/Roasted Apple/Beet/Almond Crumble/Beet Paper
Baby Beets/Chive Pesto/Pistachio/Goat Cheese Foam/Mache/Orange
The Farmer and the Chef
Posted in Chef with tags Beet Fruit Roll Up, Corn Panna Cotta, Maryland Science Center, The Farmer And The Chef, Wilbur Cox Jr. on September 27, 2011 by wilburcoxjrI participated in an event at the Maryland Science Center Yesterday called The Farmer and the Chef. It benefits Days of Taste which is a Charity that takes local schools to farms to help educate children about healthy food, and where it comes from. It was also a competition for the American Institute of Food And Wine. I was paired with Richardson Farm from White Marsh, Maryland. The farm does not raise animals, so I had to go entirely vegetarian. Which in a competition setting is hard when the other competitors have things like Bison, Oysters, Heritage Breed Pigs, and Seafood Farms. I decided to utilize their Corn, and their Green Tomatoes. I made Vanilla/Cumin Corn Panna Cotta with Sweet and Sour Green Tomato Jam, Crispy Beets, and Beet “Fruit Roll Up”. I walked away with the award for Most Creative. I have taken home an award 2 out of the last 4 events I have participated in. Not too Shabby. Cheers.
