Baltimore is one step closer to being more hipster than Brooklyn with an innovative June 13th pop up event, The Remington Chop– a DIY-meets-craft-meets-artisanal-meets-sustainable series of workshops that event coordinators hope will showcase the community and the surrounding neighborhood.
Foodies rejoice: for a mere $45, you get to choose from one of six hands-on workshops taught by a master chef or brewer on the Charm City food scene. And, between lessons, enjoy two free beers from Monument City Brewing in the Chop’s biergarten.
Peter DiPrinzio, Adam Rhoades-Brown, Moss Amer and Dimitri Fautsch—co-organizers of the interactive series of events—are serious on making a lasting impact on Baltimore through the common language of food, starting in their own backyard.
“Baltimore is a city of neighborhoods. Each offers a completely unique cultural and culinary experience, however, it can be difficult to appreciate the unique flavor of each [area] if you don’t live there. We started TRC as a way to showcase [Remington’s] unique culture and culinary scene to an audience of people who would not normally visit the area,” said Fautsch. And to an audience who might not typically have access to the passionate chefs, eager to teach their craft, the line-up is seductive, for sure.
Sit in on a workshop all about Mezcal from Lane Harlan of the cocktail bar WC Harlan and the upcoming Clavel or try your hand Merguez sausage making with Bella Kline of Pen & Quill. How ‘bout a lamb butchery lesson from George Marsh, Head Butcher at Parts & Labor? Want to shuck oysters without maiming yourself? Dylan Salmon of Dylan’s Oyster Cellar has got you covered. All of the workshops will go in within the Miller’s Court courtyard- a converted office building space—except the lamb butchery, which will be held across the street at Parts & Labor.
“We want people to come for their workshop, and to stay for the biergarten,” said DiPrinzio.
The biergarten will feature a unique collaboration on Roast Pork Tacos between Parts & Labor and Clavel, who will make their signature handmade tortillas. Dylan’s Oyster Cellar will be shucking alongside Monument City Brewing, who will serve up their flagship beers and a brand-new IPA.
“In the future, the idea is to take this event and replicate it in neighborhoods across the city,” said DiPrinzio, “to highlight Baltimore chefs and give people a chance to learn from them.”
Full Workshop List:
“Lamb Butchery” – George Marsh, Head Butcher – Parts & Labor
“Merguez Sausage Making” – Bella Kline, Executive Chef – Pen & Quill
“Oyster Shucking” – Dylan Salmon, Owner – Dylan’s Oyster Cellar
“Mezcal 101” – Lane Harlan, Owner – Clavel and WC Harlan
“The Craft of Brewing” – Matt and Ken Praay, Brewmasters/ Founders – Monument City Brewing
“Farmer’s Market Gazpacho” – Dave Sherman, Chef/ Owner – Café Cito
Event Info:
The Remington Chop
Where: Miller’s Court, 2610 N Howard Street
When: June 13, 12-5pm
Info and tickets: www.remingtonchop.com, $45
IG/Twitter: @remingtonchop
