Start with soupe de lenitlles a la truffe, then ring in the New Year with Petit Louis in Roland Park

Here’s Petit Louis’ menu for New Year’s Eve, 2018. As usual, their holiday menu—guided by Executive Chef, Chris Scanga—is pretty special.

Chef Scanga, while studying French fundamentals at the Culinary Institute of America, performed an externship under Chef Cindy Wolf at Charleston in 2008 and remained with the team at Foreman Wolf’s flagship restaurant after graduation. Following a tour of duty opening the kitchen at Johnny’s, Scanga has reignited his passion for classic French cooking at Petit Louis Bistro. He is now the executive chef at both Roland Park establishments.

Petit Louis
4800 Roland Ave
Baltimore, Maryland 21210
Tel: +1 (410) 366-9393

By Stephen Brockelman

As a Sr. Writer at T. Rowe Price, I work with a group of the best copywriters around. We belong to the broader creative team within Enterprise Creative, a part of Corporate Marketing Services. _____________________________________________ A long and winding road: My path to T. Rowe Price was more twisted than Fidelity’s green line. With scholarship in hand, I left Kansas at 18 to study theatre in New York. When my soap opera paychecks stopped coming from CBS and started coming from the show’s sponsor, Proctor & Gamble, I discovered the power of advertising and switched careers. Over the years I’ve owned an ad agency in San Francisco; worked for Norman Lear on All in the Family, Good Times, Sanford and Son, and the rest of his hit shows; and as a member of Directors Guild of America, I directed Desi Arnaz in his last television appearance— we remained friends until his death. In 1988 I began freelancing full time didn’t look back. In January 2012 my rep at Boss Group called and said, “I know you don’t want to commute and writing for the financial industry isn’t high on your wish list, but I have a gig with T. Rowe Price in Owings Mills…” I was a contractor for eight months, drank the corporate Kool-Aid, became a TRP associate that August, and today I find myself smiling more often than not.

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