Come celebrate with the Luck of the Irish!
$2 beer specials, Irish Stew & Corned Beef sandwiches.

With March arriving the promise of warmer times. It hints at spring as berries come into season and all sorts of greens begin to flourish once more. It also brings with it St Patrick’s Day, one of my personal favorite holidays of the year. With dishes like corned beef and cabbage, champ potatoes, and of course, green beer what’s not to love about St Patty’s Day? So in honor of a great holiday, here’s a recipe for a simple, rich Guinness Irish stew.

We here at Latitude 41 are extremely pleased to announce the launch of our new Chef’s Table. For $75 per person for five courses and $110 with wine pairings, allow Chef Tony Miller to entice and excite your palette as he takes you on a culinary journey with our “Chef’s Selection Menu” which features the chef’s choice of our finest, hand picked produce and meats from our daily deliveries of fresh, local and organic ingredients. Reservation and participation of the entire table is required. Acquiesce, and allow yourself to be taken on a journey of sights, aromas, and flavors and have enjoy an experience in food unlike anything you’ve ever had before.

Celebrate the season of spring with a night of romance…live the dream of life in beautiful surroundings, inspired by creative food and voluptuous wine. You enter another world the moment you step inside the lobby of the Renaissance Hotel…a world designed for all of your senses…a world to be shared with someone special. Your room will be graced with a bottle of Seduction wine and two glasses…dinner for two will be waiting for you at the breathtaking Latitude 41 restaurant…an evening of romance and joy. Memories and dreams…of your life together.

March 28th @ 7PM
$50 per person

Taste wines from around the world that have been perfectly paired with an array of specialty appetizers prepared by Chef Tony Miller.

In our latest podcast from the kitchen of Latitude 41, Chef Dean James Max guides us through the steps on making his delicious Yellow Tail Snapper with Chickpea Panise and Red Pepper Sauce. If you think it sounds tasty, just wait until you SEE IT!

As the snow begins to fall and winter comes into full fruition my thoughts begin to turn towards hearty winter stews and heady, full flavored braises. It’s a time when bubbling pots of risotto laced with winter squashes become common place in the kitchen and warm spice mixtures from all over the world begin to show up on the menus. It’s all about comfort food this time of the year. It conjures up memories of childhood past and simpler times. That holds true with our inaugural recipe at the Latitude 41 Newsletter as we share with you our signature rendition of butternut squash soup with spiced squash and raisin chutney.

Here’s a great and luxurious recipe to keep you warm as the temperature starts to fall. Enjoy it with a great gewerztraminer wine. The spiciness of the wine will go great with the warm winter flavors.

Dean James Max is true third generation 'foodie'. His grandfather, a chef at an upstate New York resort went on to open and operate a quaint bed and breakfast in Cape May. His father grew up on a farm in New Jersey and started his own farm on the Eastern Shore of Virginia. Max recalls tending his own pepper patch as a small child and enjoying the bounty of the Chesapeake Bay.

It may be that he inherited his chef genes from his grandfather, but his youth was spent in farm coveralls rather than chef's whites.

O'Brien Cellars started as a romantic dream 20 years ago when Barb and I came to Napa Valley on our third date. She said "I dream of owning land in Napa Valley someday". I thought "I dream of marrying you". I decided that if I could get her to marry me, then I would figure out a way to buy her land in Napa Valley.