23722591_427607377642545_5427434956659138418_n.jpg
IMG_7759-sm.jpg
IMG_0004.JPG
mortor and pestle.JPG
16711791_1083995775061036_1722107650878582645_n.jpg
27993157_462047797531836_804654269066750663_o-4.jpg
23722591_427607377642545_5427434956659138418_n.jpg

Holiday Treats!


SCROLL DOWN

Holiday Treats!


fullsizeoutput_128.jpeg



Holiday Catering Menu

Fuss Free for the Holidays-Order Today!

Green Bean Casserole

crispy panko onions, fresh mushrooms, green beans

half pan: $30, full pan: $60

Fresh Cranberry Orange Compote

pint: $6

Sweet Potato Casserole with Pecan Streusel

half pan: $30 full pan: $60

Mashed Potatoes

half pan: $30 full pan: $60

Gravy

Pint: $6

Mushroom Gruyere Bread Pudding

half pan: $40 full pan: $80

Sausage-Sage Stuffing

half pan: $40 full pan: $80

half pan serves 5-9 people / full pan serves 10-18 people

IMG_7759-sm.jpg

Changing Lives One meal at a time


A Light House Social Enterprise

Changing Lives One meal at a time


A Light House Social Enterprise

Part of The Light House Homeless Prevention Support Center's Employment Training Programs. Providing life-changing skills, experience, and opportunities to move people forward as they rebuild their lives and become self-sufficient.

IMG_0004.JPG

Gift Cards


Give the Holiday Gift That Keeps on Giving!

Gift Cards


Give the Holiday Gift That Keeps on Giving!

light house bistro gift cards

Light House Bistro gift cards are the perfect holiday gift…not only are you giving the gift of great food, you are supporting our MISSION to train and employ!

Click Here to Purchase!

mortor and pestle.JPG

The Kitchen


The Kitchen


MEET THE executive CHEf

CHEF DENNY DINGUS


With over 15 years of culinary experience and having worked in restaurants since he was 14 years old, Chef Denny has developed a love and respect for the industry. He earned a Culinary Certificate from The Art Institute of Pittsburgh and worked under Chef Derek Stevens at Eleven Contemporary Kitchen.

After three successful years in Pittsburgh, Chef Denny accepted a position working under Chef de Cuisine Opie Crooks at Woodberry Kitchen in his home state of Maryland. Working at Woodberry Kitchen opened his eyes to the beauty of working strictly with local produce and purveyors, all while honing his technique and working under pressure. During this time, Chef Denny began taking more of a leadership position in the kitchen and worked his way up to junior sous chef. Chef Denny was part of the culinary team at Woodberry Kitchen when the restaurant and its founder were awarded a prestigious James Beard Award.

After years at Woodberry Kitchen, Chef Denny moved to the restaurant’s sister butcher shop/restaurant Parts and Labor as Sous chef, quickly rising up to chef de cuisine. Chef Denny’s culinary career has taught him many things, but most of all that the best cuisine comes from creating a supportive and connected team.

Meet the Sous Chef

Chef Chip Thomas

Vincent “Chip” Thomas was born in Annapolis, Maryland. Chef Chip participated in the Light House B.E.S.T program and graduated in 2015. He has since worked in several restaurants in Annapolis, working his way from line cook to management. Chip received at scholarship this year to attend AACC with the goal to further his education in the restaurant management field.

Chef Chip was one of the first cooks to open the Bistro in 2017 and has since been promoted to line supervisor and now sous chef. His people skills and growing culinary knowledge are great assets to The Light House Bistro.

Beth Rocca

General Manager, Light House Bistro and Bistro Catering

Beth Rocca brings thirty years of culinary experience in the preparation and serving of fine foods. Her training at L’ Academie de Cuisine, outside of Washington, DC, gave her the skills and desire to expand her horizons throughout the restaurant industry.

Chef Beth started her culinary journey in catering and eventually changed her path and moved to Loews Annapolis Hotel, starting as a line cook. She worked her way up to executive chef, and later as the food and beverage director. She has over fifteen years of experience working as the general manager and director of catering at multiple restaurants, and has recently dedicated three years to teaching culinary classes at Sur La Table in Carlsbad, California.

Beth has a great interest in nutritious, sustainable eating, and brings her creativity and passion to both the front of the house and the back. Her culinary skills and appreciation for the highest quality ingredients have made her an indispensable asset to Light House Bistro and Catering .

16711791_1083995775061036_1722107650878582645_n.jpg

Eat With Us


Grab and go or sit and eat. Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

Eat With Us


Grab and go or sit and eat. Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

Run by our award-winning Executive Chef, our trained and certified culinary graduates will provide a memorable experience for you and your guests. We use the season’s freshest ingredients, producing both elegant presentations and great tasting food.

An artisan cheese tray, signature sandwiches or delicious reception fare - all our selections are made fresh everyday.

Whether a business lunch or gathering with friends, our team will deliver a memorable meal that satisfies your eyes, taste buds, and your heart.


27993157_462047797531836_804654269066750663_o-4.jpg

Our Story


Our Story


The Light House Brings Social Enterprise to Annapolis!

Social enterprises create revenue from selling goods and services in the open market. All profits are reinvested back into the mission of the organization benefiting people in need and the communities in which they live. The bottom line for The Light House Social Enterprise is employment for people experiencing homelessness. 

The Light House Homeless Prevention Support Center's Board of Directors envisioned that 202 West Street, the site of the original Light House Shelter, could create jobs for B.E.S.T. graduates by repurposing the building into an advanced Culinary Training Center, Bistro, Coffee Bar and home for Bistro Catering. Four much needed permanent supportive apartments for Light House residents were added on the second floor.

In keeping with The Light House mission of reclaiming lives, the interior of the building uses fixtures and materials that are repurposed and reclaimed. The wood walls are replaned floor joists from the original building. The Bistro Chairs are refinished 1950's Naval Academy chairs used by Plebes in the USNA dining hall. The pendulum lights are from an old Pepco plant in Baltimore. The bar stools, tables and waiting benches are handcrafted from reclaimed barns. The artifacts around the Bistro are from Bowen's Farm Supply in Annapolis. The seating next to the old brick wall is an original pew from St. Anne's church where The Light House began almost 30 years ago.

During the three years of planning and construction of the Bistro people from all parts of the community came together to make this project happen. On February 27, 2017 we opened our doors to the public with 45 graduates of The Light House B.E.S.T. Programs trained and eager to both provide a superb dining experience and build belief in what is possible. In the same tradition as Buddy Levy's grocery store located in this building in the mid 20th century where people from all walks of life gathered, we hope The Light House Bistro will continue to be a unique neighborhood spot where all people in the community can have a seat at the table. 

 

For information on naming opportunities at The Light House Bistro email: info@annapolislighthouse.org