Flying Dog Brewery Brings Dead Rise Restaurant Week to Baltimore June 19-25

Frederick, MD – To celebrate the beer, the food and the seasoning that brings Baltimore

together, Flying Dog is hosting the first Dead Rise Restaurant week June 19-25.

For the second year in a row, the Frederick-based brewery released both Dead Rise OLD

BAY® Summer Ale and the Dead Rise OLD BAY Cookbook. The cookbook includes recipes

for Chesapeake-inspired fare from 13 of Baltimore’s top restaurants, including Aggio,

Ouzo Bay, Ten Ten American Bistro and Wit & Wisdom.

“The smashing success of Dead Rise last summer and its momentum this year

reaffirmed our area’s love for craft beer and OLD BAY,” Flying Dog CMO Ben Savage

said. “Dead Rise Restaurant Week was a natural extension and the incredible culinary

talent in Baltimore was a natural fit.”

Starting Friday, June 19, each restaurant in the cookbook will feature their recipes,

alongside the beer, on special at their restaurants.

Alewife is hosting a kickoff event that Friday at 5 pm featuring a cocktail, appetizer,

entrée and dessert (Chef Chad Wells’ OLD BAY caramel popcorn from the cookbook) to

pair with Dead Rise.

To close out the week, Wit & Wisdom executive chef Zack Mills invited Chefs Bryan

Voltaggio (VOLT, Aggio and Family Meal), Mike Correll (Fleet Street Kitchen) and Tim

Dyson (Dooby’s) for a patio party on Thursday, June 25. Tickets are $35 (via

MissionTix.com) and include a Dead Rise and commemorative koozie alongside live

music and small bites from each chef.

A complete list of participating restaurants, alongside each chef’s recipe, is as follows:


Aggio: Maryland Blue Crab Stew


Alewife: Dead Rise OLD BAY Caramel Popcorn


Cunningham’s: OLD BAY Panisse Fries with Yogurt


Dooby’s: Somerset Street Dumplings with Sweet Soy-Ginger Sauce

 Family Meal: Grilled Barren Island Oysters with Bacon Jam and OLD BAY Cheddar

Glaçage


Fleet Street Kitchen: Chilled Corn Soup with Dead Rise-Poached Shrimp and

Zucchini Salad


Gertrude’s: Crispy Rockfish Tacos with Lime-Jicama Slaw and Avocado Cream

 Joe Squared: Crab and Beer Risotto with Lemon and OLD BAY-Glazed Scallops


Ouzo Bay: Mint-Scented OLD BAY Glazed Chicken with Caramelized Brussels and

Onions


Sláinte Irish Pub: Dead Rise Beer and Cheddar Soup


Ten Ten American Bistro: Pan-Seared Rockfish with OLD BAY Spaetzle


Waterfront Kitchen: Chesapeake Chicken and Waffles


Wit & Wisdom: Crispy Chesapeake Oysters with Braised Cabbage and Dead Rise

Sabayon

The Dead Rise OLD BAY Cookbook is available now on Flying Dog’s website and at the

brewery gift shop. One hundred percent of the proceeds from the cookbook will benefit

the True Blue Program, which advocates on behalf of the Maryland Blue Crab industry

and the 5,500 watermen working the Chesapeake Bay.

For the most up-to-date information on Dead Rise Restaurant Week, visit

FlyingDogBrewery.com/DeadRiseRestaurantWeek.