The Wine Market in Locust Point, South Baltimore, has elevated sous chef Andrew Weinzirl to the position Executive Chef.  Andrew successfully competed against a talented field of applicants from around the region. "I wanted to find a chef that understood my culinary philosophy, but who also had his own approach to food," said owner Chris Spann.

Andrew has been at the helm for the past month and we have been encouraged to see that our customer ratings for food have remained at the same high level. Guests will see the same eclectic style, but with some new wrinkles. "We are really showcasing wine within many of our dishes as another element of flavor" notes Chef Andrew.

Some dishes from The Wine Market Fall menu:
Maine scallop crudo, albarino and meyer lemon jam, cucumber, roe

House-made short rib hot dog, sparkling wine mustard, brioche bun, apple kimchi

Pine nut and pinot noir risotto, wild mushrooms, parmesan sage broth,

Herb roasted murray’s farm half chicken, cornbread panzanella, cider riesling jus,

Pan roasted Creekstone Farms bistro steak, potato-kohlrabi gratin, syrah-shallot marmalade,
baby turnip remoulade

Bio:More on Andrew: 

Andrew is a 2004 graduate of Baltimore International College. Chef Andrew started his culinary career at Linwoods of Owings Mills. His love for southern cooking drove him to the James Beard award-winning Highlands Grill, in Birmingham Alabama. Weinzirl came back to Baltimore and worked with Galen Sampson at The Dogwood as Chef de Cuisine. Chef Andrew then learned more about local, Maryland-focused cuisine with Jeff Smith at The Chameleon. Andrew accepted a position at The Wine Market October 2010 as executive sous chef. 

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