Dining
$100 Gift Card to The Rumor Mill, Fusion Bar & Restaurant
- Item Number
- 234
- Estimated Value
- 100 USD
- Sold
- 88 USD to rjec
- Number of Bids
- 12 - Bid History
Item Description
Try out this interesting and enticing restaurant from Chef Michael Milani.
The Rumor Mill Fusion Bar & Restaurant which opened in 2007 may reside in a historic building on a quaint cobblestone alley, but the food and drink is all modern. The tapas style menu gives guests the chance to try many different tastes and textures over the course of a single evening.
Chef/owner Matthew Milani is a graduate of Pennsylvania Culinary Institute, a Le Cordon Bleu program. He holds degrees in culinary arts, pastry, and hotel & restaurant management in addition to a sommelier certificate.
Chef Matthew started in the restaurant industry at the age of 15 and never looked back. His experience includes externships at the White House and under Louisiana superchef Paul Prudhomme. His first “serious” professional job was as part of the opening team for Chef Cindy Wolf’s restaurant Savannah. His experience runs the gamut from small independent operations to national chains.
As he sees it, giving back to the community is just one part of the job. Chef Matthew is a staunch supporter of a number of community organizations, including the March of Dimes, the Restaurant Association of Maryland’s Education Foundation, the Samaritan Women and Voices for Children.
In 2012, Chef Matthew was honored to win the Restaurant Association of Maryland’s Restaurateur of the Year award.
- See more at: http://www.therumormillrestaurant.com/chef/#sthash.AmZEjF0F.dpufestaurant from ChefChef/owner Matthew Milani is a graduate of Pennsylvania Culinary Institute, a Le Cordon Bleu program. He holds degrees in culinary arts, pastry, and hotel & restaurant management in addition to a sommelier certificate.
Chef Matthew started in the restaurant industry at the age of 15 and never looked back. His experience includes externships at the White House and under Louisiana superchef Paul Prudhomme. His first “serious” professional job was as part of the opening team for Chef Cindy Wolf’s restaurant Savannah. His experience runs the gamut from small independent operations to national chains.
As he sees it, giving back to the community is just one part of the job. Chef Matthew is a staunch supporter of a number of community organizations, including the March of Dimes, the Restaurant Association of Maryland’s Education Foundation, the Samaritan Women and Voices for Children.
In 2012, Chef Matthew was honored to win the Restaurant Association of Maryland’s Restaurateur of the Year award.
- See more at: http://www.therumormillrestaurant.com/chef/#sthash.AmZEjF0F.dpufChef/owner Matthew Milani is a graduate of Pennsylvania Culinary Institute, a Le Cordon Bleu program. He holds degrees in culinary arts, pastry, and hotel & restaurant management in addition to a sommelier certificate.
Chef Matthew started in the restaurant industry at the age of 15 and never looked back. His experience includes externships at the White House and under Louisiana superchef Paul Prudhomme. His first “serious” professional job was as part of the opening team for Chef Cindy Wolf’s restaurant Savannah. His experience runs the gamut from small independent operations to national chains.
As he sees it, giving back to the community is just one part of the job. Chef Matthew is a staunch supporter of a number of community organizations, including the March of Dimes, the Restaurant Association of Maryland’s Education Foundation, the Samaritan Women and Voices for Children.
In 2012, Chef Matthew was honored to win the Restaurant Association of Maryland’s Restaurateur of the Year award.
- See more at: http://www.therumormillrestaurant.com/chef/#sthash.AmZEjF0F.dpufChef/owner Matthew Milani is a graduate of Pennsylvania Culinary Institute, a Le Cordon Bleu program. He holds degrees in culinary arts, pastry, and hotel & restaurant management in addition to a sommelier certificate.
Chef Matthew started in the restaurant industry at the age of 15 and never looked back. His experience includes externships at the White House and under Louisiana superchef Paul Prudhomme. His first “serious” professional job was as part of the opening team for Chef Cindy Wolf’s restaurant Savannah. His experience runs the gamut from small independent operations to national chains.
As he sees it, giving back to the community is just one part of the job. Chef Matthew is a staunch supporter of a number of community organizations, including the March of Dimes, the Restaurant Association of Maryland’s Education Foundation, the Samaritan Women and Voices for Children.
In 2012, Chef Matthew was honored to win the Restaurant Association of Maryland’s Restaurateur of the Year award.
- See more at: http://www.therumormillrestaurant.com/chef/#sthash.AmZEjF0F.dpufChef/owner Matthew Milani is a graduate of Pennsylvania Culinary Institute, a Le Cordon Bleu program. He holds degrees in culinary arts, pastry, and hotel & restaurant management in addition to a sommelier certificate.
Chef Matthew started in the restaurant industry at the age of 15 and never looked back. His experience includes externships at the White House and under Louisiana superchef Paul Prudhomme. His first “serious” professional job was as part of the opening team for Chef Cindy Wolf’s restaurant Savannah. His experience runs the gamut from small independent operations to national chains.
As he sees it, giving back to the community is just one part of the job. Chef Matthew is a staunch supporter of a number of community organizations, including the March of Dimes, the Restaurant Association of Maryland’s Education Foundation, the Samaritan Women and Voices for Children.
In 2012, Chef Matthew was honored to win the Restaurant Association of Maryland’s Restaurateur of the Year award.
- See more at: http://www.therumormillrestaurant.com/chef/#sthash.AmZEjF0F.dpufDonated By:
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