Profusions will offer 'fusion cuisine'

TABLE TALK

March 10, 1995|By Elizabeth Large

Baltimore will get its first fusion cuisine restaurant -- or at least the first so named -- when Profusions opens on March 27 at 322 N. Charles St., where Nyammin's used to be.

Chef Ten Vong, who has worked at Jeannier's and the Milton Inn, describes the food as a mix of different ethnic influences, predominantly French and Asian. Look for such dishes as rabbit wrapped in banana leaves with grilled baby corn and scallions and crawfish soup with duxelle-stuffed won tons and julienne vegetables.

* Next Friday, Cup of Kindness Cafe will open for lunch from 11 a.m. to 3 p.m., Tuesdays to Saturdays. The carryout and cafe is owned by Leilani's of Hawaii, next door to it at 889 Howard St. You'll be able to get sandwiches, salads, desserts and specialty coffee drinks.

* I get several calls a week asking for the names of the two restaurants that former Baltimore chefs Michael Rork and Mark Henry opened across the Bay Bridge. Here they are, one more time:

Michael Rork left Hampton's to open Michael Rork's Town Dock in St. Michaels. The address is 125 Mulberry St.; phone (410) 745-5577 or (800) 884-0103.

Mark Henry, formerly chef at the Milton Inn, opened the Chester River Inn, 205 Tackle Circle, Chester, (410) 643-3886. Call for hours and reservations.

* La Cantina at 8 E. Preston St. is having a Spanish wine and tapas tasting March 19, for $25 a person. Call (410) 752-5227 for reservations.

* The Indian restaurant Akbar, 3541 Brenbrook Drive in Randallstown, will serve up live jazz with its curries and tandoori dishes Sunday night from 7 p.m. to 10 p.m.

* Brighton's in the Harbor Court Hotel will have a nouvelle Irish St. Patrick's Day feast next Friday. The menu will consist of herbed seafood broth with sole, salmon and "crisp Irish moss"; root vegetable slaw with watercress salad and soda bread croutons; roasted stuffed leg of lamb; parsnip-potato puree; and plum pudding with lavender creme Anglaise. Cost is $40.

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