The best way to a group’s heart just may be through its stomach. And Maryland packs a lot of flavor into a relatively small state, with an evolving culinary scene that provides myriad options for groups.
Crab cakes and seafood may be the first things that come to mind when pondering Maryland’s food scene, but the state is surprisingly diverse in its menu selections. And that’s a big selling point for meeting planners, according to John Hawley, the Hilton Baltimore’s director of sales and marketing.
“Maryland is a small state. However, with the Chesapeake Bay and its tributaries, we have over 11,000 miles of shoreline,” he says. “When you factor in the region’s fertile farmland, you have one of the richest agricultural states, which provides diverse cuisine.”
Suzanne Loudermilk, the food and travel editor for Baltimore magazine, agrees that the state is more diverse than some might assume.
“While Maryland’s waterways offer an array of seafood, providing restaurants with the freshest fish, oysters and crab available, area farms are also stepping up to the plate with free-range, organic chickens, beef, heritage pigs and even bison,” she says. “Chefs are turning these local products into creative New American presentations that are unique to the state.”
“Maryland is such a unique place for foodies,” concurs Josean Rosado, executive chef at the Royal Sonesta Harbor Court Baltimore, which opened last year as a rebranding and upgrade of a former InterContinental hotel. “We are blessed to have the Chesapeake Bay at our doorstep, and we can experience the bounty it produces year-round, including Maryland blue crab, rockfish and oysters, among other seafood and shellfish. Geographically, Maryland is perfectly situated along the East Coast to take advantage of so many great flavors and food options. When you blend all of these food sources together, it creates an amazing palette to produce incredible and increasingly innovative food experiences.”
With these factors considered, it’s no surprise that groups are witnessing an increasing amount of local sourcing for the food they enjoy here.
“More Maryland chefs are catching on to the value of locally sourced food,” says Tony Breeze, executive chef at the Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina. “If we are to maintain any credibility within the region where we do business, it is vitally important that we become part of that region in terms of our food philosophy.”
“Visitors are surprised to find a sophisticated restaurant scene,” Loudermilk adds. “They come here for steamed crabs and crab cakes, and then discover the state has so much more to offer.”
Here are just a few ideas of what awaits the palate in Maryland. PageBreak
BALTIMORE
Maryland’s largest city is logically the biggest hub for dining, as well as meetings and events.
“When I came here six years ago, I said we need to start talking about our huge cultural offerings and our huge culinary offerings,” says Tom Noonan, president and CEO of Visit Baltimore. “We’re not just crab cakes and Little Italy, although we’re proud of that.”
From James Beard chefs to creative farm-to-table cuisine and fresh seafood, the variety is indeed impressive and mouthwatering.
“Each neighborhood has its own niche” in terms of cuisine, according to Bradley Willits, chef de cuisine at Hotel Monaco Baltimore and B&O American Brasserie, which recently opened a new ballroom and continues to diversify its group menu options.
Groups can easily get a handle on the wide variety of options by joining the Charm City Food Tour, which includes visits to restaurants in multiple neighborhoods and food samplings that range from centuries-old traditional dishes to 21st century contemporary creations.
A new option with international flavor is available at the Four Seasons Baltimore, where the IPABU Izakaya restaurant recently debuted Tatami Table Dinners, a private dining program with Japanese recipes designed by Chef Jonah Kim. Guests can also choose an optional beverage pairing with the meal, hand selected by PABU Izakaya’s master sake sommelier Tiffany Soto. Seating is limited to 12 guests.
New restaurants in Baltimore include Artifact Coffee, the latest venue from Woodberry Kitchen owner and chef Spike Gjerde; Birroteca, which is owned by one-time Food & Wine magazine’s “Best New Chef” Robbin Haas; and Johnny’s, a restaurant headed by Chef Cindy Wolfe (see Q&A) that features West Coast flavors and whiskey.
Baltimore’s legendary crab houses are a long-time favorite stop for many groups, with Captain James Crabhouse & Restaurant, Phillips Seafood and Bo Brooks among the top picks. Groups can also savor a tasty crab feast as part of a new package offered by Watermark Cruises, which includes a walking tour, cruise and meal at Buddy’s restaurant.
Groups can even enjoy the region’s famed seafood at the Baltimore Museum of Art, where Gertrude’s restaurant serves Chesapeake Bay specialties including crab imperial, oysters, rockfish and crab soup. Gertrude’s accommodates up to 100 guests for seated dinners and cocktail parties for up to 180. PageBreak
ANNAPOLIS
Maryland’s capital city combines historic attractions with well-appointed meeting and event venues and an array of dining options.
“Group attendees can dine at their host hotel or venture into the historic district, where they’ll find one-of-a-kind restaurants,” says Jo Ellyn McNees, vice president of sales at the Annapolis & Anne Arundel County Conference and Visitors Bureau. “Individuals can choose from ‘roll-up-your-sleeves’ crab feasts [or] upscale dining experiences. They can dine and relax by the water at the city dock’s Ego Alley and watch boaters use their skills to maneuver their boats in front of an admiring audience. Another great option is to dine in Eastport, across from the historic city dock, at pubs, sailor hangouts or fine restaurants.”
Popular group-friendly venues in the historic district include Rams Head Tavern, set in a historic building with a patio that’s billed as the largest outdoor dining venue in Annapolis. Chesapeake Bay itself provides a scenic backdrop for food-oriented group outings, with two 74-foot schooners, the Woodwind and Woodwind II, available for catered group events.
“After raising all four sails, guests sit back and relax with a cold local craft brew,” says Captain Jennifer Kaye. “And they pair these great beers with our popular Chesapeake Choice menu that features Maryland crab cakes, local tomato and basil salad, Eastern Shore chicken and a fresh corn salad.”
SUBURBAN MARYLAND
Maryland’s suburban neighborhoods, which include Montgomery and Prince George’s counties, offer especially convenient access to Washington, D.C., as well as their own array of tempting menu options for groups.
Italian cuisine is among the favorite choices in Montgomery County, where top group-friendly choices include Positano Ristorante Italiano, a Bethesda venue that can host 600 guests and has six private dining rooms, and Buca di Beppo, a family-style Italian restaurant in Gaithersburg with semi-private and private dining for up to 325.
Planners looking for larger-scale facilities that combine hotel rooms, meeting space and multiple dining options should consider the 2,000-room Gaylord National Resort & Convention Center, located just eight miles south of Washington, D.C. The property has a variety of themed dining and event venues, including Old Hickory Steakhouse, a recreation of a Georgetown row home, and Pienza, a stylish venue that serves Mediterranean cuisine. PageBreak
EASTERN & ATLANTIC SHORES
Maryland’s Eastern and Atlantic Shores—which include Dorchester, Talbot and Wicomico counties as well as the beachfront town of Ocean City—are ideal places for groups to savor the state’s legendary seafood.
Among the best-equipped venues for groups in this region is the Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina, a four-diamond property in Cambridge. The property hosts on-site “Iron Chef” competitions that can incorporate tasty Eastern Shore cuisine, and also organizes off-site group activities that include crabbing and fishing expeditions, and executive chef Tony Breeze will even cook and expertly prepare any catches the group brings home. The hotel also organizes private crab feasts, complete with a tour, at JM Clayton & Company, which is billed as the world’s oldest crab factory.
In Talbot County, group-ready venues include Sherwood’s Landing, an upscale eatery at the Inn at Perry Cabin, in the town of St. Michaels. This Orient-Express property, which has more than 5,000 square feet of meeting space, features menus with gourmet seafood dishes, while afternoon tea is another elegant tradition that can add interest to any meeting.
Group-friendly dining options in Ocean City include Reflections, which has been recognized by Wine Spectator and Chaine de Rotisseurs for the quality of its product and service. Menu options range from “Chocolate Lovers” snack breaks to English Tea and an Eastern Shore Luncheon menu that features Maryland crab cakes with remoulade and fresh corn on the cob. The venue is located at the Holiday Inn Oceanfront Conference Center, featuring 6,000 square feet of event space.
WESTERN MARYLAND
Heading west, Maryland’s landscape becomes a dramatic canvas of scenic mountains and valleys, with surprisingly diverse dining options.
Recommended choices are easy to find in Hagerstown. Private cocktail events and dinner parties, with an extensive Mediterranean and international menu, are the draw at LJ’s & The Kat Lounge.
Also in Hagerstown is the Antietam Brewery & Restaurant, a 190-seat venue that recently began crafting its own beers. Menu items here are prepared with local, organic produce, meats and cheeses.
Mark Chesnut is a freelance journalist based in New York City. He is a quick trip from the culinary treasures of Maryland, and has a soft spot for crab.
