CHEF BARRY FLEISCHMANN
Innovative Gourmet
11 Gwynns Mill Ct # E
Owings Mills, MD 21117
410-363-1317
About CHEF BARRY FLEISCHMANN
Baltimore native Barry J. Fleischmann is the Executive Chef and principal of Innovative Gourmet, an upscale, full-service, off-premise catering and event-planning firm. Innovative Gourmet has created events for Fortune 500 companies and VIPs ranging from White House officials to celebrities gracing the pages of national news magazines. Chef Fleischmann has studied with Madeleine Kamman, has collaborated with Robert Parker, and has shared the kitchen with Jean-Louis Palladin, Charlie Trotter and other notables. Chef Fleischmann has received national attention for his inclusion in a prestigious culinary seminar sponsored at the Beringer Vineyards in California’s Napa Valley by Madeleine Kamman, one of the pre-eminent authorities and educators in the industry. Fleischmann was also a finalist twice in the American Institute of Wine & Food/Evian/Le Cordon Bleu Culinary Scholarship Competition. The firm is a preferred caterer for many of Maryland’s prestigious sites including Maryland Science Center, The Walter’s Art Gallery and at B&O Railroad Museum. Clients on the social side have ranged from events for internationally-renowned wine expert Robert Parker, entertainers Joan Rivers and Jay Leno, among others, to catering birthday parties for Julia Child and Robert Mondavi. Fleischmann keeps current in the culinary field through experiences such as attending the Institute National de la Boulangerie-Patisserie in Rouen, France and the “Cook to Their Heart’s Delight” workshop for the food industry by the American Heart Association. His future plans include a cookbook, which will incorporate his personal style and techniques and will be organized as a reference tool. In addition, Chef Fleischmann also has a restaurant in his future plans.
A recipe from CHEF BARRY FLEISCHMANN…
Cured Pacific Salmon Rubbed With Sesame Seeds and Palm Sugar
Palm sugar 2oz
Shallots, finely chopped 1 tablespoon
Sea salt 1 tablespoon
Sesame seed oil 1 teaspoon
Coriander, finely ground 1 teaspoon
Toasted white sesame seeds 1 teaspoon
Toasted black sesame seeds 1 teaspoon
Coarsely cracked pepper ½
Rice wine 1 oz
Pacific Salmon filed 1 ½ lbs
1. Combine all ingredients to make a paste, rub over salmon, tightly wrap, and refrigerate, preferably weighed down with a heavy can
2. It should be ready in 2-3 days
3. Thinly slice, and serve with your favorite sauce or garnish
