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Ben Chekroun

@ben.chekroun

3.6K

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1220

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Hospitality Executive/Luxury Dining & Private Clubs
Michelin-level experiences/East Coast
Food-wine-Lifestyle
🇫🇷🇺🇸🇲🇦

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It’s a Wellington, but not the one you know.

Usually it’s beef. Here it’s done the Eastern Shore Maryland way, with a crab cake encased in scallop mousseline.

Add eggplant duxelles and wrap it all in beautiful pastry…

#EasternShore #MarylandCrab #CrabCake #Wellington #Chesapeake taken in Bas Rouge by @ben.chekroun

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2 days ago

Can you name this pasta shape?

The art and craft of pasta at the Wardroom has to be seen to believed…

📍Easton, Maryland

#marylandrestaurants #marylandeats #italianfood taken in The Wardroom by @ben.chekroun

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5 days ago

Classic cocktails, classic style. Bas Rouge.

📍Easton, Maryland

#marylandrestaurants #craftcocktails taken in Bas Rouge by @ben.chekroun

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7 days ago

Bas Rouge’s Autumn Harvest Dinner is one night, one menu, cooked entirely from the farms, fields, and waters of the Eastern Shore.

It’s our third market dinner of the year. The kitchen is working with what’s coming in right now from local growers and producers, and some of them will be in the room with you.

Friday, November 6. Reservations are open on OpenTable.

#EastonMD #EasternShore #FarmToTable #marylandeats taken in Bas Rouge by @ben.chekroun

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9 days ago

The dessert people drive to Easton for.

Curry spiced carrot cake with whipped yogurt, mango sorbet, mango sauce, fresh mint and puffed quinoa.

Warm spice, cool fruit, a little crunch. From Pastry Chef Brayden Danis.

Save room.

📍 Bas Rouge, Easton, MD

#MarylandEats #DestinationDining #PastryChef taken in Bas Rouge by @ben.chekroun

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14 days ago

Something’s new at BumbleBee To-Go 🐝

We’re now doing fresh meals you can grab and take with you. Breakfast burritos for the morning rush, sandwiches and salads for lunch, and rotisserie chicken with sides for when dinner needs to happen without you cooking it.

Everything’s made here in Easton by the Bluepoint Hospitality team, the same people behind some of your favorite local tables. Swing by, grab a bag, and go.

What are you picking up first?

#EastonMD #EastonEats #TalbotCounty #TakeoutDoneRight taken in Easton, Maryland by @ben.chekroun

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19 days ago

Always excited and very special to host my friend Chef @hirohisanyc in Easton, for a very special dinner @thestewarteaston taken in The Stewart by @ben.chekroun

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22 days ago

Cantaloupe aguachile. Trust us.

Chef Jesse Wheeler plating the scallop carpaccio. New Bedford scallops, marcona almonds, puffed wild rice, and that melon aguachile tying it together. Sweet, bright, a little crunch.

📍The Wardroom | Easton, Maryland taken in The Wardroom by @ben.chekroun

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23 days ago

Our grilled pork chop, served with pommes paillasson, peach mostarda, and charcutière sauce.

Golden, crispy potatoes, a bright peach mostarda to cut the richness, and a classic charcutière sauce spooned over the top. Perfect.

📍Bas Rouge | Easton, Maryland

#marylandeats #finedining taken in Bas Rouge by @ben.chekroun

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23 days ago

Great Champagne, Rare Champagne Millésime 2008, Great setting and Great hospitality. 🥂✨ @thestewarteaston @jonathan.boulangeat @rarechampagne_official taken in The Stewart by @ben.chekroun

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24 days ago

Sushi & Soba is two nights away. Beverage Director Felipe de Assis Villela on the pours — sake, Japanese microbrews, single malts from Japan.

September 25 & 26 at The Stewart, with Chef Hirohisa Hayashi. Link in bio.

#marylandrestaurants #japanesefood taken in The Stewart by @ben.chekroun

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a month ago

Chef Phil Lind mixes old school and new school here. He pipes a lamb mousse over the loin, wraps it in caul fat, the thin, lacy fat from around the animal’s stomach, then cooks it sous vide.

The caul holds it all together and melts away as it cooks. When you slice it, you get a clean ring of mousse around the lamb.

The French call it “en crépine.” It’s a classic you don’t see much anymore.

📍Bas Rouge | Easton, Maryland

#marylandrestaurants #finedining taken in Bas Rouge by @ben.chekroun

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a month ago