The Towson University Marriott Conference Hotel is joining the latest culinary movement sweeping across the country. More and more chefs want locally produced ingredients to incorporate into their menu, and this Marriott hotel restaurant in Towsonhas joined the ever-growing list embracing the locally-sourced movement.
Towson, Maryland, may not be the first place that comes to mind when one thinks of buffalo roaming, but Chef Bill Rothwell at this Marriott Towson restaurant has been able to find a local source for the featured ingredient in his signature Grilled Bison Meatloaf, served at the hotel’s University Club restaurant.
Chef Rothwell likes to prepare regional favorites using the freshest local products in a way that allows the quality of the ingredients to shine. He has harvested and blended some of the tastiest flavors around this Towson, MD hotel to create an expansive and delicious menu. Favorites on the menu include cream of crab soup, corn fried oysters, jumbo lump crab cakes and the bison meatloaf.
For his bison meat Chef Rothwell goes to Gunpowder Bison and Trading Ranch in Monkton, MD. A family-owned and operated ranch, the Gunpowder Bison Ranch offers bison that enjoy rotational grazing on 70 acres of lush pastures and are naturally raised on a local grass diet, without harmful hormones or feed additives. These healthy and locally raised bison help make the Grilled Bison Meatloaf at this hotel restaurant in Towson a popular dish.
Chef Rothwell prefers to use bison meat as a healthy alternative to beef since it’s full of flavor, tastes very much like a very high grade cut of beef, yet is much lower in fat. He shares the recipe for the grilled bison meatloaf here.
Grilled Bison Meatloaf
1/2 tbsp chipotle peppers
1 tbsp coriander
2 cups low sodium beef broth
1/2 tsp salt
1 tsp black pepper
1 oz soy sauce
3 lbs ground bison
4 oz plain bread crumbs
5 oz shredded mozzarella cheese
5 oz corn
3 oz roasted red peppers
1 tsp chopped scallions
Pre-heat the oven to 250 degrees. Mix together chipotle peppers, coriander, beef broth, soy sauce, eggs, salt and pepper. Mix well and add remaining ingredients. Make sure everything is mixed evenly but not over mixed. Place mixture into meatloaf pan. Pack down tightly and make a small indent in center. Cover with aluminum foil and place in oven. Cook for approximately 2 hours. Remove from oven and rest. Slice into individual servings and grill on both sides. The recipe makes 12 slices.
Chef Rothwell and this Marriott Towson, MD hotel invites journalists to accompany him on a visit to Gunpowder Bison and Trading Ranch where they can watch the bison herds grazing, and shop for the bison meat for his menus.