Baltimore will hold its 21st annual Dining Out For Life fundraiser on Sept. 18. Once again, participating restaurants will donate between 25 percent and 50 percent of their daily take to Moveable Feast, an organization that prepares and delivers meals to homebound men and women.
Dining Out For Lifewas created in 1991 in Philadelphia and quickly spread to other cities, and its simple fundraising model has been widely imitated. On the surface, diners are simply asked to fill restaurant seats, but they will often make an additional donation to the cause.
•Artifact Coffee, the Woodberry Kitchen project in Hampden, continues its series of pop-up and takeover events on Aug. 28 and 29, from 8 a.m. to 2 p.m., with Rise & Shine, a Breakfast Takeover. The event will feature an a la carte breakfast menu from Woodberry chefs Sarah Malphrus and Jeffrey Schultz.
Malphrus is also one of the chefs participating inInstafact 2.0, a Thursday night meet-up at Artifact Coffee for active Instagram users.
Other chefs who will be preparing small bites for the event include Chad Gauss (The Food Market), Tim Dyson (Dooby's) and Patrick Morrow (Ryleigh's Oyster).
The chefs were recruited for the event by Woodberry Kitchen executive chefOpie Crooks, who has taken took over the kitchen at Amy and Spike Gjerde’s flagship restaurant, having moved over from Shoo-Fly Diner, another property in the Gjerdes’ restaurant group.
David Speegle, Crooks’ former sous-chef at Shoo-Fly, is now the executive chef at the upscale diner at Belvedere Square.
The $10 admission includes tastings. Classic cocktails, beer and wine will be available for purchase. The event is open to everyone. Instafact 2.0 goes from 6 p.m. to 8 p.m. in the courtyard behind Artifact.
•Farmstead Grillin Canton is hostingBordeaux meets Napa, a four-course wine dinner on Sept. 3 with special guest Jonathan Maltus, owner of the celebrated Chateau Teyssier in Bordeaux and World's End wine in Napa, Calif. Maltus is often referred to, variously, as a "cult winemaker" or "garagiste," a kind of renegade Bordeaux winemaker who produces so-called "vins de garage,' or "garage wine."
Galen Sampson's menu for the dinner includes roasted Virginia pork tenderloin, pan-seared sea scallops and boneless beef short ribs.
Tickets for the Sept. 3 dinner are $98 all-inclusive. Dinner is at 7 p.m. preceded by a reception at 6:30.