Bryan Voltaggio, Zack Mills and Chris Becker come together for Fork & Cork wine dinner series

 F&C Logo

Last night was the first of three Fork & Cork wine dinners featuring Bryan Voltaggio, Zack Mills and Chris Becker teaming up with their restaurants’ sommeliers Chris Coker, Julie Dalton and Tim Riley. This one was held in the (overflowing) private dining room at Wit & Wisdom and the mood was easy, festive and fun. What a great night for food & wine in Baltimore, especially since all three chefs are Maryland born and raised – that announcement got a huge round of applause from the guests, almost like a culinary “O!” during the national anthem…

FIRST COURSE
CHEF CHRIS BECKER & TIM RILEY
GENTLY WARMED SWEET CORN SOUP
goats milk, poached prawn, maitake, brown butter

SECOND COURSE
CHEF BRYAN VOLTAGGIO & CHRIS COKER
SQUID INK TONNARELLI
maryland blue crab, uni, pepperoni, bay seasoning

THIRD COURSE
CHEF ZACK MILLS & JULIE DALTON
GUNPOWDER BISON SHORT RIB
anson mills polenta, cherry tomato, caper, basil

FOURTH COURSE
CHEF DYAN NG & JULIE DALTON
STRAWBERRY
baba, saint germain, coconut, caramelized brioche

F&C Chefs and Somms                                                  Your hosts for the evening (Photo by Julie Dalton)

F&C 1 F&C 2 F&C 3F&C 4C&F 5C&F 6F&C 8 F&C 7F&C chefs plating Wit

 Chefs plating Wit & Wisdom’s Dyan Ng’s dessert course