This was the dish that my Sous Chef created for the Chocolate Affair this year. It is Dark Chocolate Croquant, Foie Gras Marshmallow, Milk Chocate Mousse, Smoked Sea Salt, and Orange/Graham Cracker Dust.
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Chocolate Affair 2012
Posted in Chef with tags Chocolate, foie gras on February 2, 2012 by wilburcoxjrLobster Chorizo
Posted in Chef with tags chorizo, Lobster on January 28, 2012 by wilburcoxjrThis is house made lobster chorizo. It has a base of shrimp and scallop mousseline, and it is studded with chunks of lobster meat. It is seasoned with traditional spices, cased, and then poached to 130*. The texture was really nice, and would be awesome as a sandwich.
Promoting Restaurant Week on the Morning Show
Posted in Chef with tags restaurant week, Wilbur Cox Jr. on January 24, 2012 by wilburcoxjrmy latest tv spot
Brunch
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.
