“Luckily I had been in the service industry for a long time, but it was definitely nerve-wracking,” says Laverick, owner of B. Scene Events & Promotions. “But now, it’s gotten to the point where I can just send a quick email and say ‘Everybody in?’”

With its live entertainment, built-in waterfront views, and wide range of eats and drinks, the seafood soiree—which returns to Canton Waterfront Park on September 17 from 12-7 p.m.—is becoming a tradition in the local food community.

“We’ve all become a family in a way,” Laverick says. “And it makes me really proud that some of the top restaurants in the city are joining in.”

This time around, organizers are expanding the festival’s footprint by doubling its live music lineup, introducing a food truck row featuring the likes of Greek on the Street and Kommie Pig, and adding a slew of new eateries to the vendor list.

Of course, old favorites including Captain James Landing, DogWatch Tavern, and Saigon Today will be onsite offering their seafood specialties, but this year’s roster also highlights Seafood Fest newbies like Abbey Burger Bistro, Mama’s on the Half Shell, and The Rowhouse Grill.

Organizers have also made it a priority to incorporate fare from city restaurants that just recently hit the scene. Among the many dishes will be barbecue shrimp skewers from new Canton Square concept Southern Provisions, spicy Louie sausage topped with lump crab meat from Highlandtown’s Snake Hill, Maryland tots from Brewers Hill hangout Huck’s American Craft, and smoked whitefish salad on an Old Bay bagel from local pop-up shop Bottoms up Bagels.

Laverick says that one perk of gathering so many restaurants in one place is fostering connections within the food community. A prime example of this occurred at last year’s event, when The Local Oyster owner Nick Schauman was first introduced to Chef Erik Berlin (more fondly known as Chef Egg). The duo has since started hosting a reoccurring series of monthly cooking classes together.

“I was shucking and [Berlin] was doing a cooking demo, so I just walked up and introduced myself,” Schauman told us earlier this summer. “He was like, ‘I eat your oysters all the time, want to do some classes together?’ And a plan of action started that day.”

While strolling around the grounds, festival-goers will also be able to sit in on various afternoon cooking tutorials led by local chefs Brian Lavin of Gnocco, Jerry Trice of Gunther & Co., Josh Hershkovitz of Hersh’s Pizza and Drinks, and Kevin Cauthorne of Myth & Moonshine.

Other highlights will include family-friendly activities in a designated kid’s zone and live performances from local rockers Feel Free, All Mighty Senators, Shawn Owen Band, and The Scotch Bonnets.

Last year’s festivities drew in a sold-out crowd of 8,000, and Laverick expects to attract a similar audience this time around. Carnival-style ticket packages (food and drink vendors accept tickets instead of cash) start at $15.

“There are other seafood festivals in Maryland, and a million other crab feasts, but the restaurants really set this one apart,” Laverick says. “I love that people bring blankets and spend the day. It just has such a great vibe and local feel.”

Source

The second annual soiree hosted by B. Scene Events & Promotions will take over Canton Waterfront Park on Saturday, June 18 from 12-7 p.m., featuring upwards of 140 wines, light bites from local food vendors, chef demonstrations, and live music.

B. Scene founder Beth Laverick says that the inaugural festival attracted a sold-out crowd of 6,000, and, with expanded wine offerings and a revamped food lineup, this year’s event will be able to accommodate an additional 2,000.

“People like to sip and socialize,” she says. “I love wine expos for the variety, but I also love festivals for the casual atmosphere, so the wine fest is a good way to combine the two.”

Wine lovers can look forward to sampling local blends from Linganore Winecellars, as well as international sips from as far as Chile, Argentina, and Australia. There will also be plenty of food pairings to peruse, with returning restaurants like Dooby’s, Heavy Seas Alehouse, DogWatch Tavern, and Pitango Gelato being joined by newbies like Points South Latin Kitchen, Snake Hill, and Bottoms up Bagels.

Specifically, the food offerings will include dishes like pulled pork sandwiches from HarborQue, crabby fries from Jimmy’s Famous Seafood, True Chesapeake Oyster Co. Skinny Dippers from The Local Oyster, and shrimp and crabs from Captain James Landing.

“The restaurants are one of the things that make it so unique,” Laverick says. “We didn’t want to have [typical] concession stands, so being able to focus on some of the best restaurants in the city is huge. I’d rather enjoy a nice crisp sauvignon blanc with ceviche than with fried dough.”

A jam-packed live cooking demonstration schedule will highlight various afternoon workshops led by local chefs Kevin Cauthorne of Myth & Moonshine, Dara Bunjon of Sotto Sopra, and Cyrus Keefer of pop-up kitchen Defie Moi.

While taking in the waterfront views, festival-goers will also be able to browse handmade wares from local crafters, enjoy family-friendly activities in a designated kid’s zone, and dance in the grass to live music performances. This year’s lineup has doubled in size, featuring local pop-rockers Michele McTierney Band, soul and blues musicians Gypsy Soul Revival, one-man folk band Skribe, and alternative rock and roots trio Pressing Strings.

Admission packages are carnival style (vendors accept food and drink tickets, rather than cash) and start at $15. Additional tickets will be available for purchase onsite, and a portion of all proceeds will be donated to the Baltimore City Department of Recreation & Parks—which works to preserve city gathering places including Canton Waterfront Park.

Laverick, who also organizes the annual end-of-summer Baltimore Seafood Fest (scheduled for Saturday, September 17 this year), says that these large-scale events do more than meets the eye when it comes to uniting the community.

“You don’t find these festivals everywhere,” she says. “Baltimore has had to overcome some obstacles over the past year, and it’s nice to be able to come together, have a good time, and show visitors how great it is to be a local. I’m a big believer in the idea that if you keep peoples’ calendars filled, they’ll stay.”

Source