Anthony Bourdain is returning to the Hippodrome on Nov. 17.
Bourdain, chef-at-large at New York's famed Brasserie Les Halles, is the author of best-sellers "Kitchen Confidential" and "Medium Raw" — blunt and sometimes shocking portraits of life in restaurant kitchens.
Bourdain launched the Hippodrome's annual Foodie Experience series in May 2010, when he shared the theater's stage with his friend, Eric Ripert. At that appearance, Bourdain made peace with the Baltimore audience, expressing regret for the disparaging comments made about Baltimore in "Kitchen Confidential" ("I was an ignorant, pathetic junkie") and defending the Baltimore episode of "No Reservations," his show on the Travel Channel.
"They're personal essays," Bourdain said, "not fair and balanced reporting."
This time, Bourdain is playing the Hippodrome as part of his Guts & Glory tour, and he'll be coming with what his publicists are saying will be "new, uncensored material and stories that are sure to make your ears burn."
Tickets for the Nov. 17 ear-burning range from $45 to $60. General public tickets go on sale Friday at the Hippodrome Theatre box office and Ticketmaster (410-547-7328 and ticketmaster.com)
A Frederick fundraiser Bryan Voltaggio will host his third annual benefit dinner to fight childhood hunger on Sept. 13 at Volt, his flagship restaurant at 228 N. Market St. in Frederick. Joining him this time will be brother Michael Voltaggio, his onetime"Top Chef" competitor and now the chef at Ink in Los Angeles, and Matt Orlando, chef de cuisine at the famed Noma in Copenhagen.
This is a big-ticket item. Tickets are $750 per person.
It's all to benefit Share Our Strength: No Kid Hungry, a national nonprofit group dedicated to ending childhood hunger. The Sept. 13 Volt dinner is one in a series hosted across the country by notable chefs each year. The first two Volt dinners raised more than $200,000, according to Share Our Strength, and Bryan Voltaggio was named the organization's Restaurateur of the Year in 2010.
On Thursday, Share Our Strength president Tom Nelson is scheduled to join U.S. Secretary of Education Arne Duncan at Northwestern High School in Hyattsville for a panel discussion on hunger in the classroom and to release a national survey, "Hunger In Our Schools: Share Our Strength's Teachers Report 2012."
For information about Bryan Voltaggio's Share Our Strength dinner, call 202-478-6528 or go to strength.org.
Summer chef shuffle Tim Dyson, a veteran of Kali's Court and the Peabody Court Hotel, is taking over the kitchen at Bluegrass Tavern (1500 S. Hanover St., 410-244-5101, bluegrasstavern.com). Dyson is replacing Ray Kumm, who has been guiding the kitchen at the South Baltimore tavern for 21/2 years. Kumm is leaving to take over the kitchen at Brewer's Art in Mount Vernon.
Dyson, a graduate of Le Cordon Bleu Program at the Pennsylvania Culinary Institute in Pittsburgh, most recently worked as a chef consultant for the new Sobo Cafe in Federal Hill with its owner, Anna Leventis. Dyson will be bringing his French country cooking style to the tavern's Southern menu.
Dish Baltimore Newsletter
Get the scoop on that new restaurant, learn about chef changes and discover your favorite new recipe. All your Baltimore food news is here.
Kumm will start at Brewer's Art (1106 N.Charles St., 410-547-6925, thebrewersart.com) in early September and introduce his first full menu later that month, according to co-owner Tom Creegan. "We're very excited," Creegan said, "and Ray's so excited, we're getting more excited."
Along the Jones Falls The old Kolper's Tavern on Clipper Road, more recently known as the Mill Steakhouse, will reopen this fall as Birroteca — the name is a play on "enoteca," which today pretty much means a chic place that serves wine.
The chef at Birroteca will be Robbin Haas, who was named one of the top 10 chefs in America by Food and Wine magazine in 1994. Haas' resume is extensive, both as a chef and as the principal in Robinhaas Concepts, a restaurant consulting firm.
His credits include the Montauk Yacht Club in Montauk, N.Y., Phillips Seafood restaurants (for whom he redesigned the Phillips restaurant in Atlantic City, N.J.), Chispa in Coral Gables, Fla., and, more recently, Nokiate and Bistro Cinq in Antigua, Guatemala.
Birroteca will feature 24 beers on tap, pizza and charcuterie.