Baltimore Foodies and Fraternité Gastronomique (“Brotherhood of Food”) have joined forces to produce Palettes, benefiting the Baltimore School for the Arts.

Our grand culinary event, Palettes, will be the first event under the stars at Power Plant Live. Cordish Corporation has graciously donated the entire plaza and tenting for the September 24, 2006, event.

Palettes will be the culinary charity event of the year in Baltimore. Unlike most charity events, which feature the same old bruschetta, egg rolls, and Swedish meatballs, Palettes will treat guests to a seated, five-course gourmet meal with wine pairings and a silent auction.
 
Palettes Menu
Hors D' Ouevres
A fanciful collection of passed treats designed to set the stage for the evenings artistic endeavors.
Chef Lauren Campbell - Portside Tavern
Chef Joshua Young – Intercontinental Harbor Court Hotel
First Act
Chilled Butternut Squash Soup Garnished with Crisp Pumpkin Croutons and First Press Syrian Pumpkin Seed Oil
Chef Jerry Pelligrino - Corks
Chef Keith Curley – Aida Bistro
Second Act
Salade Composee of Haricot Verre, Pignoli, and Ginger topped with Smoked Salmon Girdle, and a warm, light Fumet and Piquillo Pepper Coulis
Chef John "Tip" Carter - Brewers Art
Chef Annmarie Langton – Helen’s Garden
Third Act
Dry Rubbed BBQ Seared Rockfish over a Maryland Blue Crab Studded Corn and Natty Boh Broth, creamy Cheddar Grits, and a light Vegetable Slaw
Chef Dan Hill - The Main Ingredient
Chef Derek Westlund – Putting on the Ritz
Fourth Act
Duet Of Duck and Lamb Beggars Purses over Mixed Berry Basmati Rice with Braised Baby Carrots and a Pomegranate Reduction and Whole Grain Dijon Mustard
Chef Adam Burner - Lager's Pub
Chef Gianfranco Francasetti – Café Troia
Encore
Pavlova filled with Grand Marnier infused Wild Berry Compote over Tahitian Vanilla Bean Creme Anglaise with Citrus Essence
Chef James Milarcik - Cafe Troia
Chef Evan – Brewer’s Art