Opening September 2016!
Chef Mel's modern take on old-world vegetarian street food: Elevating vegetables from the side dish to the main dish. Featuring locally-sourced vegetarian dishes, a fresh juice bar, and small-batch provisions, cultivated by farmers of the future, Urban Pastoral.
Follow Stall 11on Instagram / Twitter: @UP_Stall11
Meet the Chef:
Mel is a renowned and accomplished Chef and Food Entrepreneur. She is the guiding force and visionary behind Urban Pastoral's culinary vision and hospitality strategy. She was named Executive Chef at age 21, and by the time she turned 25, opened 4 highly successful restaurants, including Nickle City Tap House, Birroteca (2 Locations), and most recently Encantada, which featured a seasonally inspired, locally sourced vegetarian menu. Her artful and versatile style is influenced by her Italian heritage, but nuanced by urban culture.
Sunday April 24th: 5-7pm (American Brewery 1701 N Gay)
- At the Table for Earth Day with Urban Pastoral, Chef Mel Molinaro, & Dani Yarusso Yoga
Saturday June 11: 12-5pm (R. House 301 29th St)
- Remington Chop - Brings together food lovers to eat, drink, and learn from the neighborhood's best chefs and brewmasters. We've lined up an afternoon filled with culinary workshops, live music, and a pop up biergarten. Buy a ticket and select your workshop, and you'll receive three drink tickets and access to the biergarten all afternoon.
- Hydroponic Farming & Juice Pressing Workshop (1-2pm) - Who is a farmer, and what is a farm? These are two questions that many urban food entrepreneurs are addressing as the landscape of our cities evolved over the last century. Today, Urban Pastoral, and their collective of entrepreneurs, engineers, chefs, and developers, are challenging our perceptions of farm to fork, by rethinking our localized food economy. They are not your average farmers, and their farms are not your typical fields of corn. In this workshop you will learn how to grow like farmers of the future. You will have the opportunity to seed and plant hydroponic towers, and then make freshly pressed juices using live greens, with a surprise, Baltimore grown chef.