Chef Mark Levy – Baltimore Magazine https://www.baltimoremagazine.com The Best of Baltimore Since 1907 Thu, 06 Aug 2020 11:36:23 +0000 en-US hourly 1 https://www.baltimoremagazine.com/wp-content/uploads/2020/08/cropped-favicon-32x32.png Chef Mark Levy – Baltimore Magazine https://www.baltimoremagazine.com 32 32 This Molteni at Magdalena is the Fanciest Oven in Baltimore https://www.baltimoremagazine.com/section/fooddrink/this-molteni-at-magdalena-is-the-fanciest-oven-in-baltimore/ Thu, 22 Mar 2018 08:30:00 +0000 http://server2.local/BIT-SPRING/baltimoremagazine.com/html/?post_type=article&p=1885

With their abilities to bake, broil, and roast, most stoves are the worker bees of the kitchen—far less sexy than, say, that dual-zone wine fridge or your built-in red espresso machine.

That is, unless your kitchen has a Molteni, aka the Rolls-Royce of the oven world. If ever a range deserved to be called hot stuff, the black enameled, brass-fitted, European-style “cooking suite” installed in the kitchen at The Ivy Hotel’s elegant Magdalena is the one.

Outfitted with a built-in, gas-fired grill, a fryer, two deck ovens, two planchas, a salamander broiler, and a water boiler, the range—made by artisans in a small workshop in Saint-Uze, France—was handmade to the specifications of Magdalena chef Mark Levy. In business since 1923, Molteni makes, on average, between 100 and 120 ranges annually, and no two are alike.

“The Molteni is designed with whatever the chef wants,” says Angelo Grillas, director of marketing for Electrolux Professional, which makes the Molteni. “It’s completely customizable.”

And though Levy doesn’t cook and tell, the ranges have been known to go up to $500,000 and have been installed everywhere from five-star hotels to Beverly Hills manses.

“We had to put in something as decadent as the hotel,” says Levy. “This is the focal point of the restaurant. It’s an honor and a once-in-lifetime privilege to work on this. It might sound silly to say about a stove, but it’s going to be hard to walk away from one day.”

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]]> The Ivy Hotel to Offer High Tea to the Public This Spring https://www.baltimoremagazine.com/section/fooddrink/the-ivy-hotel-to-offer-high-tea-to-the-public-this-spring/ Tue, 23 Feb 2016 10:41:26 +0000 https://www.baltimoremagazine.com/?p=31642 Continued]]> This spring, The Ivy Hotel is making it possible to treat yourself to a daylong stay-cation without breaking the bank.

The ultra-exclusive establishment will begin to offer its swanky high tea service—complete with light bites, a variety of teas, and optional champagne pairings—to the public starting April 1. Until now, all of The Ivy’s amenities (think in-house breakfast, free dog walking, and private limo service), have been available for hotel guests only.

Set in the Mt. Vernon mansion’s cozy tea room, which boasts comfy couches, flickering fireplaces, and a hand-painted wall mural, the 90-minute experience will be offered on weekend afternoons and cost $50 per person.

The Ivy’s general manager Rob Arthur mentions that chef Mark Levy, a native of the United Kingdom known for his cross-cultural cuisine at the hotel’s restaurant, Magdalena, was instrumental in launching afternoon tea to the public.

“We’ve seen such a demand for it over the past few months,” Arthur says. “So many people who have toured the hotel have inquired about it, and it seemed like the perfect time to take it to the next step.”

Arthur says that the hotel is hoping to promote high tea in conjunction with its spa packages, encouraging visitors to spend a day at The Ivy without having to invest in one of its pricey rooms, which range from $475-1400 per night.

“It’s a nice way for us to introduce the property to a whole other market,” he says. “We want people to see what we’re doing firsthand. We figure if we can get people in here to see it, they’ll be a little less hesitant to spend the money to book a room.”

Just in time for spring, high tea will be offered Friday-Sunday afternoons starting the first weekend in April, and reservations will be required.

“It’s going to work out pretty well as we roll into the season and people start to come out of hibernation,” Arthur says. “We want to make sure it’s a service that will blow people away.”

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