Our New Winston CVAP Oven
Archive for B+O Brasserie
Our Newest Piece Of Equipment
Posted in Chef with tags B+O Brasserie, CVAP on May 3, 2011 by wilburcoxjrMaryland Yellow Perch
Posted in Chef with tags B+O Brasserie, Maryland Yellow Perch on February 21, 2011 by wilburcoxjrHaving amazing people that work with you to get you the most amazing product is something that is truly priceless. My old Fish Monger Steve from JJ McDonnell now works for the Maryland Department Of Natural Resources. He called me the other day and told me that these fish were truly amazing and I bought a few of them. They were day of catch quality, crystal clear eyes, and a few were still stiff from rigor. Quite amazing. As an added bonus, all of the fish were stuffed to the gills with soft, sweet, succulent roe. I poached and smoked the Roe, blended it with olive oil, and made it my liaison to finish a crab sauce. We fried the fish whole in rice flour, and served it with caramelized cauliflower smoked almonds, and sultana raisins. Cheers.
More Valentines Day Pictures
Posted in Chef with tags B+O Brasserie, Baltimore, Foie Gras Torchon, Maryland, Maryland Striped Bass, Murry's Farm Chicken, rock fish, Scallops, Sunflower Seed Risotto, Veal Short Ribs, Wilbur Cox Jr. on February 17, 2011 by wilburcoxjrScallops, Crab Fried Rice, Soubise, Crispy Ginger
Maryland Striped Bass, Carrot Puree, English Peas, Smoked Almond, Torchon
Sous Vide Murry’s Farm Chicken Breast, Sunflower Seed “Risotto”, Apple, Arugula
Sous Vide Veal Short Ribs, Rice Cake, Cucumber, Peanuts, Thai Bouillabaisse
Valentines Weekend Pictures
Posted in Chef with tags B+O Brasserie, Baltimore, Celery Root Roll, Chic Pea Pasta, Citrus Sponge, Deviled Eggs, Duck Confit Dimsum, Duck Pastrami, House Made Sausage, La Quercia, magret, Maryland, Maryland Oysters, Sea Urchin, Sweet Breads, Tuna, Valentines day 2011, Venison Mortadella, Wilbur Cox Jr. on February 16, 2011 by wilburcoxjrHere are some shots of the food from this weekend. We went for a small plates theme this year and It was very successful. Here are some of the small plates.
Duck Confit “Dimsum”, Wild Mushrooms, Black Truffles, Duck Consume`
House Made Magret Duck Pastrami, Rye Toast, Candied Turnips, Fig Puree
Soft Boiled Eggs, Creamy Mustard, Truffled Crab Salad, American Osetra Caviar
La Quercia Prosciutto, House Made Anadama Bread, Tomato, Iladia Extra Virgin Olive Oil
Sweet Bread MacNuggets, Sweet+Sour, BBQ, Honey Mustard
Tuna, Cucumber, Rice Crispies, Citrus Sponge
Sous Vide Maryland Oysters, Chic Pea Pasta, Sea Urchin, Quail Egg, Chive
Celery Root, Cashew, Foie Gras Torchon, Thai Chili Vinaigrette, Nori
House Made Venison Mortadella, Pecorino Waffle, Pinot Reduction
Oxtail Ravioli, Parsnip, Cherry, Crispy Calamari
Trio of House Made Sausages: Chicken Kielbasa + Pickled Cabbage, Duck Chorizo Corn Dog + Beer Mustard, Lamb Andouille + Cherry Jam
House Made Charcuterie
Posted in Chef with tags B+O Brasserie, Charcuterie, Chicken Kielbasa, Lamb Andouille, Sausage, Venison Mortadella on February 12, 2011 by wilburcoxjrCHICKEN KIELBASA
LAMB ANDOUILLE
VENISON MORTADELLA (Stuffed In a Beef Bung)
Bringing Home The Gold
Posted in Chef with tags B+O Brasserie, Baltimore Chocolate Affair 2011 on February 3, 2011 by wilburcoxjrMy winning dish was Dark Chocolate, Peanut Butter Mousse, Apple Wood Smoked Bacon/Banana Jam. It was held tonight at M+T Bank Stadium.
Anadama
Posted in Chef with tags Anadama, B+O Brasserie, Bread on February 3, 2011 by wilburcoxjrMore house made bread from the B+O, Corn meal and molasses.
Seeded Sour Dough
Posted in Chef with tags B+O Brasserie, house made bread, Sour Dough on January 24, 2011 by wilburcoxjr
The Birth Of The B+O Bread Program
Posted in Chef with tags B+O Brasserie, Bread, Bread Starter, Sponge on January 20, 2011 by wilburcoxjrWe are soon going to be making all bread in house. From the Bread on your Sandwich, To Kaiser Rolls, To Quick Breads for Brunch, to the bread we use for bread service. Nothing is as gratifying as making bread from Scratch. I learned that all you really need to bake bread is grapes, flour, water, and patience.
Two New Pizzas
Posted in Chef with tags B+O Brasserie, Pizza, Smoked Clam, White Anchovy on January 19, 2011 by wilburcoxjrCreamed Leeks, Smoked Clams, Confit Garlic, Chili Flake, Whole Clams
White Anchovy, Walnut/Kale Pesto, Potato, Pecorino
