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The executive chef at Wit & Wisdom tavern in the new Four Seasons Hotel Baltimore is Benjamin Lambert, pictured. He joins Chris Ford, the recently announced pastry chef.
Lambert, a Culinary Institute of America grad, is all about farm to table, according to an e-mail press release I received this afternoon. His menu will be inspired by the cuisine of the mid-Atlantic region and the Eastern seaboard with locally sourced ingredients. Look for wood-fire grilling and hearth cooking.
A preview menu that hasn’t been finalized features dishes like poached Marvesta shrimp and soft scrambled Springfield Farm egg with crispy potato skins as appetizers and crispy Chesapeake rockfish and butter-basted Amish organic chicken as entrees.
Lambert has a great cooking bio: Le Cirque 2000, Union Pacific, Picholine, and Restaurant Nora in DC. Last year, he was named a “Rising Star Chef” in the Washington area.
Wit & Wisdom, a Michael Mina restaurant, is scheduled to open Nov. 14 in Harbor East.
Photo courtesy of Starchefs.com
