Through wind, showers and ending with a gorgeous sunset Baltimore’s picturesque Inner Harbor, on April 22, Wit & Wisdom reopened its outdoor patio, Wit on the Water at Four Seasons Hotel Baltimore, with "Chefs Behind Bars" Cocktail Competition. The 85-seat patio and inside bar was packed, at the modern American tavern, that hosted a cocktail competition where 100% of ticket sales benefited Share Our Strength’s No Kid Hungry campaign.
For more photos of the event and location, visit my facebook page http://facebook.com/CITYPEEKpatti
Wit & Wisdom’s Executive Chef Zack Mills and Oliver Beckert were joined by an impressive lineup of area chefs including Chris Becker of Fleet Street Kitchen, Tim Dyson of Dooby’s, Cyrus Keefer 13.5%, Mike Ransom of B&O Brasserie, Sergio Vitale of Aldo’s Ristorante Italiano and Bryan Voltaggio of AGGIO. Chefs were paired with a liquor sponsor creating one signature drink that they served. Seven Baltimore-area chefs competed to create the best cocktail of the evening.
A People’s Choice award based on dollar bills, aka, tips, was won by Bryan Voltaggio (seen left), who served a gin based, fragrant and sweet cocktail. The Judges’ Choice” award (seen left), based on the decision of six judges, was won by Cyrus Keefer (seen with 13.5% with GM, Ian Shamosh.) Their winning cocktail, called the Velvet Hammer, was a blend of muddled Thai basil and sorano chili with el jimedor tequila, paplemouse and grape fruit bitters topped with Biutiful Cava rose
Left: Four Seasons Baltimore Chef Zachary Mills & Executive Chef Oliver Beckert, created a drink called Wilbur's Gone Awrye which paired Alberta Rye, pork fat, orange & rhubarb bitters and sprinkled with pink peppercorns.
Photo credit: https://citypeek.com. For more photos of the event and location, visit my facebook page http://facebook.com/CITYPEEKpatti
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