These Venture for America foodies want to get chefs and customers talking - Baltimore


Jun. 8, 2015 8:06 am

These Venture for America foodies want to get chefs and customers talking

The Remington Chop will feature interactive workshops, and a biergarten, June 13.

Learn how to shuck an oyster.

(Photo by Flickr user Patrick, used under a Creative Commons license)

For a quartet of Venture for America fellows, the spirit of entrepreneurship carries over into their pursuits outside work. Namely, satisfying hunger.

“We wanted to put our own stamp on the food scene here in Baltimore,” said Dimitri Fautsch.

By day, Moss Amer analyzes startups at TEDCO, Peter DiPrinzio develops nanotech at Pixelligent and Adam Rhoades-Brown is a development associate at Cross St. Partners. After work, the foursome frequent pop-up events like Dinner Lab, and explore the restaurants and events that make up the city’s culinary community. Yet the group were left wanting an event that allowed interaction on a local level, befitting of a “city devoted to neighborhoods.”

“We wanted an event that had a community aspect to it, but that event didn’t exist,” said Fautsch, who works at ZeroFOX by day.

So, they created one. The result is the Remington Chop.

On the afternoon of June 13, the event will turn space at Miller’s Court into a pop-up biergarten. Throughout, some of Remington’s food-and-drink finest are slated to conduct interactive workshops. Whether it’s Parts & Labor’s George Marsh butchering a lamb or WC Harlan’s Lane Harlan providing the ins and outs of mezcal, Fautsch said the idea is to bring down the kitchen wall between the people who eat the food and the people who prepare it. The eaters might even learn something.

“It’s really a great opportunity to meet the people who are making your food,” Fautsch said.

Out in the biergarten, more food will be available from Dylan’s Oyster Cellar owner Dylan Salmon, who will be shucking alongside Monument City Brewing’s beermasters. Parts and Labor and Harlan’s new venture, Clavel, are also teaming up to make roast-pork tacos.

The roster of chefs and drink specialists brings together some of the city’s top talent. Fautsch acknowledges that it would be harder to pull off such a first-time event in a place like New York City or San Francisco, where the food community would likely be more risk-averse.

“There are so many people who are invested in this neighborhood, and they’re willing to put their trust in an unproven commodity,” Fautsch said.

If the event is successful, they’re hoping its scalable to other neighborhoods, although there are no firm plans for a second event — yet.

The Remington Chop will be held June 13, from 12-5 p.m. at Miller’s Court (2601 N. Howard St.). Tickets are $45, and include admission to one workshop, and two beers.

Here’s the full workshop list:

  • Lamb Butchery, featuring George Marsh, Head Butcher, Parts & Labor
  • Making Merguez Sausage, featuring Bella Kline, Executive Chef, Pen & Quill
  • Oyster Shucking, featuring Dylan Salmon, Owner, Dylan’s Oyster Cellar
  • Mezcal 101, featuring Lane Harlan, Owner, Clavel and WC Harlan
  • The Craft of Brewing, featuring Matt and Ken Praay, Brewmasters & Founders, Monument City Brewing
  • Farmer’s Market Gazpacho, featuring Dave Sherman, Chef & Owner, Café Cito
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