Bourdain, chef-at-large at New York's famed Brasserie Les Halles, is the author of best-sellers "Kitchen Confidential" and "Medium Raw" — blunt and sometimes shocking portraits of life in restaurant kitchens.
Bourdain launched the Hippodrome's annual Foodie Experience series in May 2010, when he shared the theater's stage with his friend, Eric Ripert. At that appearance, Bourdain made peace with the Baltimore audience, expressing regret for the disparaging comments made about Baltimore in "Kitchen Confidential" ("I was an ignorant, pathetic junkie") and defending the Baltimore episode of
"They're personal essays," Bourdain said, "not fair and balanced reporting."
This time, Bourdain is playing the Hippodrome as part of his Guts & Glory tour, and he'll be coming with what his publicists are saying will be "new, uncensored material and stories that are sure to make your ears burn."
Tickets for the Nov. 17 ear-burning range from $45 to $60. General public tickets go on sale Friday at the Hippodrome Theatre box office and
A Frederick fundraiser
This is a big-ticket item. Tickets are $750 per person.
It's all to benefit Share Our Strength: No Kid Hungry, a national nonprofit group dedicated to ending childhood hunger. The Sept. 13 Volt dinner is one in a series hosted across the country by notable chefs each year. The first two Volt dinners raised more than $200,000, according to Share Our Strength, and Bryan Voltaggio was named the organization's Restaurateur of the Year in 2010.
On Thursday, Share Our Strength president Tom Nelson is scheduled to join U.S.
For information about Bryan Voltaggio's Share Our Strength dinner, call 202-478-6528 or go to strength.org.
Summer chef shuffle Tim Dyson, a veteran of Kali's Court and the Peabody Court Hotel, is taking over the kitchen at Bluegrass Tavern (1500 S. Hanover St., 410-244-5101, bluegrasstavern.com). Dyson is replacing Ray Kumm, who has been guiding the kitchen at the South Baltimore tavern for 21/2 years. Kumm is leaving to take over the kitchen at Brewer's Art in Mount Vernon.
Dyson, a graduate of Le Cordon Bleu Program at the Pennsylvania Culinary Institute in
Kumm will start at Brewer's Art (1106 N.Charles St., 410-547-6925, thebrewersart.com) in early September and introduce his first full menu later that month, according to co-owner Tom Creegan. "We're very excited," Creegan said, "and Ray's so excited, we're getting more excited."
Along the Jones Falls The old Kolper's Tavern on Clipper Road, more recently known as the Mill Steakhouse, will reopen this fall as Birroteca — the name is a play on "enoteca," which today pretty much means a chic place that serves wine.
The chef at Birroteca will be Robbin Haas, who was named one of the top 10 chefs in America by Food and Wine magazine in 1994. Haas' resume is extensive, both as a chef and as the principal in Robinhaas Concepts, a restaurant consulting firm.
His credits include the Montauk Yacht Club in Montauk, N.Y.,
Birroteca will feature 24 beers on tap, pizza and charcuterie.