BSO gala will fete 2,000 patrons

September 04, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

GUY REINBOLD, EXECUTIVE chef at the Stouffer Harborplace Hotel, has got 2,000 people coming to dinner Saturday night but he's not worried. In his ready room, tucked away in the Stouffer kitchens, Reinbold's got charts, seating plans, lists, day-by-day schedules and all the other paraphernalia needed to bring off what is certain to be one of Baltimore's most glittering fundraisers.

The Baltimore Symphony Orchestra's gala, with ticket prices ranging from $100 to $500 per person, will be held throughout The Gallery at Harborplace and the Stouffer ballrooms. The $100 ticket holders will feast on buffet "stations" set up on the third and fourth floors of the Gallery.

Lucky top-of-the-line ticket holders will get a sit-down dinner. Reinbold said he created the entree, a delicious combination of grilled chicken and swordfish with cilantro salsa, to be both elegant and different.

Reinbold said he wanted to be sure his guests have room for dessert: chocolate grand pianos filled with white chocolate mousse and served on a raspberry sauce.

The restaurant will be offering special BSO-themed desserts for the month of September. For example, a chocolate artist's palate topped with five kinds of mousse will be served with a milk chocolate paint brush. Part of the dessert price will be donated to the BSO, Reinbold said.

Grilled Chicken and Swordfish with Cilantro Salsa

4 3-ounce portions swordfish filets, skinned

4 3-ounce portions chicken breast, skinless


Salt and pepper

4( Lightly oil chicken and swordfish to

keep from sticking to grill.

Grill over moderate heat, until done on both sides

L Season to tastes with salt and pepper. Remove and keep warm.

Cilantro Salsa

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped onion

1/4 cup finely chopped chives

1/4 cup finely chopped cilantro

1 tablespoon finely chopped Jalapeno chili pepper, seeds removed

6 halves sundried tomatoes

2 tablespoons olive oil

Juice of 1 lime

Salt and pepper to taste

Mix together vegetables in a bowl. Heat oil in small skillet, add sundried tomatoes, saute two minutes, then add to salsa. Add lime juice. Season to taste with salt and pepper. Serve with chicken and swordfish.

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