Much like its representative state dessert, the Smith Island Cake, which has six to 12 layers, Maryland has layers upon appetizing layers of culinary offerings for attendees to experience when convening here.
Options include group-friendly restaurants, culinary tours, craft beers and one exceptional off-site venue.
Charm City Food Tours, Baltimore
www.baltimorefoodtours.com
Charm City Food Tours runs culinary outings for groups in Baltimore’s diverse neighborhoods, including Federal Hill and Little Italy. According to Jeff Swedarsky, president of Food Tour Corporation, the parent company of Charm City Food Tours, outings spotlight the city’s cuisine, history, culture and architecture.
“We have a rich and diverse history in this country, so no two neighborhoods or cities will ever be alike,” he says, adding that in Baltimore, from one neighborhood to the next, groups can enjoy different dishes. “For instance, in Fell’s Point you’ll try Maryland crab soup, Baltimore pit beef, Spanish tapas with a Baltimore twist, handmade sausages and authentic Polish food.”
Sometimes larger groups split up and visit three different neighborhoods, Swedarsky adds, followed by a reception at the group’s hotel.
Charm City Food Tours accommodates a variety of events, such as last fall when a group ventured out for a series of pub crawls over three days.
“Each day we took them to a different part of the city to experience the pubs as well as the interesting history in each area: Federal Hill, Fell’s Point and Inner Harbor,” says Mallory O’Connell, operations manager at Food Tour Corporation. “We did a mixology demonstration, showing the group the art of making a pumpkin pie shot, and they also enjoyed many craft beers from local breweries such as Heavy Seas while getting to know each other better.”
Heavy Seas Beer, Baltimore
www.hsbeer.com
Heavy Seas Beer’s favorite saying is that “sailors tell stories, but pyrates make legends,” including Founder Hugh Sisson, who worked with legislators in the early ’80s to get the old prohibition laws thrown out so that craft brewing in Maryland could take route.
“Today Baltimore is home to numerous brewpubs, craft beer bars and Heavy Seas Beer, the largest brewery in Baltimore,” says Kelly Zimmerman, spokeswoman for Heavy Seas Beer, adding that brewery tours are fun and very popular. “Guests can expect a tour of our facility where we explain how beer is brewed, the ingredients that go into it and how we package. Hops and malt are passed out for a full sensory experience of smelling and tasting the raw ingredients that go into our beers.”
Private tours providing a more intimate experience, a souvenir pint glass and beer sampling for each guest are also available.
“If they would like to include food, we have two fantastic caterers who can provide dishes made with our beer,” Zimmerman says. PageBreak
Woodberry Kitchen, Baltimore
www.woodberrykitchen.com
Woodberry Kitchen is a splendid option for groups seeking an intimate setting to break bread. According to Spike Gjerde, executive chef and co-owner, planners are encouraged to pre-order meals and pre-select wines, and feasting menus for groups of eight to 12 people offer fun takes on traditional Maryland crab feasts or butcher’s suppers.
The venue’s main meeting space is a private dining room, Woodberry Hall, which has its own entrance and audiovisual capabilities. The Hall, which is best suited for groups of up to 36 people, is available for private luncheons and suppers, meetings and team-building events.
Among the team-building options are coffee cupping sessions, hands-on cooking demonstrations and seasonal canning workshops.
Annapolis Food Tours, Annapolis
www.annapolisfoodtours.com
Often times, the cuisine tells a tale of an area, and this holds true for Annapolis, according to Swedarsky of Food Tour Corporation, which is also the parent company of Annapolis Food Tours.
“Who came, who left, what you can grow, what’s available, what kind of trade took place—all of it combines to tell the story of the people, the area and the food,” he says.
During the Annapolis food tour, attendees visit a number of historic taverns along with modern eateries to enjoy British-influenced dishes, Colonial popovers, authentic Italian cuisine made with fresh local seafood, oyster shooters and handmade desserts.
“With so many great restaurants and so much great history in Annapolis, we are able to take groups through downtown as well as up West Street in order to give them a more personalized experience,” says Food Tour Corporation’s O’Connell, adding that customized itineraries are accommodated. “We have also taken groups to the waterfront to get the full crab house experience followed by a downtown Annapolis historic tour and a cocktail and dessert reception. There are so many options.”
O’Connell says team-building outings are also possible, including a scavenger hunt during which groups are tasked with orchestrating a plan to find and enjoy different historical, cultural and culinary items on a list.
“Different games, including a crossword puzzle and a geography quiz, were played throughout the tour to increase competitiveness,” she says. “The food also remains a mystery until groups put together the clues as to what they are eating next.”
The Sunset Room by Wolfgang Puck, National Harbor (Prince George’s County)
www.thesunsetroomnh.com
Wolfgang Puck Catering recently introduced a contemporary event venue, the 8,062-square-foot Sunset Room, featuring wrap-around balconies, modern furnishings and floor-to-ceiling windows. For indoor and outdoor events accommodating up to 4,000 guests, the venue joins forces with National Harbor’s The Piers and Plaza.
“This is a beautifully renovated space overlooking the Potomac River with a panoramic view,” says Kathi Lasek, catering sales manager for Wolfgang Puck Catering/The Sunset Room, explaining that the space offers two spacious rooms that can facilitate meetings, cocktail receptions and seated banquets. “The best part, in my opinion, is the beautiful outside deck that overlooks the bustling National Harbor dining and retail area, as well as the sweeping Potomac River views and magnificent sunset views.”
The menu options focus on signature items by award-winning Chef Wolfgang Puck, but are prepared by Chef Russell Smith.
“This is more than just a banquet space, and the menu reflects the talents of a well-trained executive chef,” Lasek says.
Some favorites include mini Kobe cheeseburgers, pork belly potstickers and some recipes inspired by local products, especially seafood, including Maryland crab cakes. PageBreak
Dockside Express Cruises & Tours, Tilghman (Talbot County)
www.docksidexpress.com
Dockside Express Cruises & Tours facilitates many culinary options for group events.
During the floating crab feast, according to Kelley Cox, owner of the outfitter, groups get out on the Chesapeake Bay and enjoy Maryland blue crabs, Eastern Shore fried chicken, fresh local corn on the cob and all the fixings.
“There is nothing like cruising down the river enjoying the views while feasting on a pile of hot steamed blue crabs and ice cold beer,” she says, adding that the crab feast can accommodate 28 people.
There is also a pub crawl that acts as a team-building exercise for groups as they take part in a scavenger hunt that includes stops at bars and restaurants, where they imbibe and dine on local appetizers along the way.
“Learn a little about the ‘town that fooled the British’ while enjoying culinary delights in St. Michaels,” Cox says, citing oyster shooters, crab melts and oysters on the half shell as some of the tastes along the way. “The groups learn a little about the history of the area and we work on communication among the individuals in the team.”
Evolution Craft Brewing, Salisbury (Wicomico County)
www.evolutioncraftbrewing.com
Areas that have been traditional strongholds for craft breweries, including Colorado and the Pacific Northwest, have paved the way for what can only be described as a Renaissance in American beer culture, according to Denny Mogan, general manager at Evolution Craft Brewing.
“The East Coast beer scene is really taking off and new breweries are popping up all the time,” he says. “People are seeing that it’s fun to not only eat local, but to drink local as well.”
In Wicomico County, groups can visit Evolution Craft Brewing, which is finishing its new 30,000-square-foot facility that features a tasting room and Public House Restaurant.
Tours and tastings are available, and events can be held in the restaurant, specializing in locally sourced seasonal cuisine.
“And, best of all, we have 12 beers on tap that are guaranteed to please even the most discerning palate,” he says, citing a recently tapped keg of Menagerie #3, a Scotch Ale that is aged in bourbon barrels. “The Menagerie series is a one-off, limited release that Brew Master Geoff Debisschop hand crafts in his beer lab. Each release is unique and blended to produce a taste experience you cannot get anywhere else.”
Phillips Crab House, Ocean City
www.phillipsseafood.com
The original circa-1956 Phillips Crab House, which now has locations from Atlantic City to Myrtle Beach, is Ocean City’s flagship seafood eatery that has a great reputation and is well adept at handling groups, according to the Ocean City CVB.
The restaurant features a traditional a la carte menu, carry-out counter and an all-you-can-eat seafood buffet, which might be advantageous for groups visiting on a whim and on a budget. There are also menus specifically for group events.
With two floors of dining space, Phillips Crab House often hosts groups of 20 to 1,100 attendees, and full buyout is also an option.
Carolyn Blackburn is a frequent contributor to Meetings Focus East.
