Promoting Local Suppliers at Bistro Blanc

Here in the midst of the Maryland Buy Local Challenge, we want you to know that Bistro Blanc's Chef Marc Dixon makes a special effort to source much of his produce, proteins and wines from local producers and suppliers.

The restaurant regularly uses local suppliers like Jenny's Market and Fig Leaf Farm, both located within just a couple of miles, for fresh produce and herbs. The Wild Rockfish served at dinner is locally sourced as well. Bistro Blanc often features local wines, too. During Restaurant Weeks (July 27 - August 9), a Black Ankle wine from Mt. Airy will be featured. Then, on August 10, Bistro Blanc will host a special dinner focused on wines from the Elk Run Vineyards, also of Mt. Airy.

Bistro Blanc recently hosted a meeting of the Howard County Restaurant Weeks planning team at which a number of local farmers and producers promoted their goods. One of the lengthiest discussions was about beef production and the need to balance demand for prime cuts vs. hamburger. One head of cattle produces only a few pounds of prime steaks, but hundreds of pounds of high quality hamburger. In response, Chef Dixon added a Black Angus Hamburger to the dinner menu and has begun using beef from the Woodcamp Farm in Western Howard County. The burger, served with caramelized shallots and gruyere cheese on a toasted brioche bun has quickly become a popular favorite. Come on in and try it at lunch or dinner, and enjoy the taste of fresh local cuisine.