August 2010

End of August Market Menu

Submitted by Chris on Sun, 08/29/2010 - 1:15pm

Market Menu: August 29th

Summer hangs on with sleepy cool nights, and warm beautiful days, and of course great produce.

first:

Heirloom Tomato Salad - olive oil, sea salt, basil, sherry vinegar

second:

Roasted Corn Chowder - tomato-pepper salsa
or:

Bison Tri-tip Steak - wax beans, tomato-pepper salsa

third:

Wine Wave Tasting!

Submitted by Chris on Sat, 08/28/2010 - 2:37pm

Saturday Tastings are Back!

Friend and local Italian wine aficionado Filippo Lapides, of Wine Wave, will be joining 13.5% this Saturday August 28th 3-6pm.

With many years in the wine industry and extensive friends and family still in Italy, Filipo is a regular font of knowledge regarding Italian wine and culture.

As with all our tastings it's a great free way to try some new wines, expand your palette, and have a great time.

Some things to look forward to:

Book Release Party

Submitted by Chris on Sun, 08/22/2010 - 7:04pm

Tuesday August 24th 6-9pm: Book Release Party

Author Tori Holly Walker comes to 13.5% for the release of her book Such is Life. An outlet of self expression for Tori, the poems and short stories in Such is Life run the full gamut of this thing called Life.

Readings - Sales - Signings by the author.

August 15th Market Menu

Submitted by Chris on Sun, 08/15/2010 - 1:40pm

6 foot Golf umbrellas seem to be the way to go today. 3 have walked past 13.5% in the last 30 minutes as it is. Rain rain and more rain however did not stop Chef Sarah from making it to the I-83 Market today returning with some beautiful vegetables for this weeks Market Menu:

3 Courses: $20.00

first

Wax Bean Salad

Tomatoes, almonds, malt aioli

second

Local Applewurst Sausage

Fava beans, roasted corn, squash

Chef Sarah Acconcia Bio

Submitted by Chris on Tue, 08/03/2010 - 9:09pm

Sarah E. Acconcia

13.5% Wine Bar’s Executive Chef Sarah Acconcia (Ah-CON-see-ah) honed her broad culinary experience in some of Baltimore’s most eclectic and exciting kitchens.