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Ports of Call

Ports of Call

Enjoy authentic regional fare at its best prepared with the finest, freshest ingredients by a team of experienced professionals with a true passion for the culinary arts. Ports of Call is conveniently located in the Doubletree Hotel Annapolis and offers a unique dining experience that is a perfect blend of casual and upscale.

Happy Hour at the Ports of Call Restaurant and Lounge is on Monday through Friday from 4 p.m. until 7 p.m. During Happy Hour, guests receive $2 off all drinks and ½ off select appetizers.

Private Dining and Events

Experience an unforgettable gathering for a few close friends or a large group of up to 45 guests in either of our two private dining areas, the Captain's Room or the Lookout Room. For those days when the weather is simply too perfect to ignore, we offer outside dining. Our creative culinary team of professional chefs will be sure to make an outstanding impression with their interpretations of regional seafood favorites.

The next time you want to enjoy a special meal or event such as wedding rehearsals, family get-togethers, or for entertaining colleagues, remember that the Ports of Call offers two private dining areas. Reservations are definitely recommended and can be made by calling 410-573-1350.

Located in the Doubletree Hotel Annapolis.

Hours:

Breakfast : 6:30 a.m. - 11:00 a.m., Daily
Lunch : 11:00 a.m. - 4 p.m., Daily
Dinner : 4:00 p.m. - 10:00 p.m., Daily

Open Until 11:00 p.m. on Friday and Saturday

Click here for Ports of Call menus.

Charles McKnew
Chief Executive Chef

Charles was born and raised in Annapolis, Maryland, and his official career started at 14 as a dishwasher at the Holiday Inn Annapolis.

"Before long I was working my way through the kitchen as prep cook, breakfast cook, dinner cook and purchasing. I completed my formal education at Baltimore International Culinary Institute in 1982 while performing Sous Chef duties at the Holiday Inn. In 1988, I was promoted to my current position as Executive Chef for the Doubletree Hotel Annapolis. I became active in the American Culinary Federation shortly after, holding office as treasurer and vice president along with performing charity work on their behalf."

- Charles McKnew, Chief Executive Chef

Honorable Achievements
1995, 1996, 1997 First Place Vegetable Crab Soup in Maryland's Seafood Festival
2001 Voted Chapter Chef of the Year
2001 Certified by American Culinary Federation to level of Certified Executive Chef
2001, 2005, 2006 First Place, Chesapeake Gumbo in American Culinary Competition
2002, 2003, 2004, 2006 First Place, Cream of Crab Soup in Maryland's Seafood Festival
2005 Awarded Chef Professionalism Medal for Mentoring Young Apprentices

Best Moment
Governor Robert L. Ehrlich, Jr. presented me the gold medal for
Best Cream of Crab soup in the State

James Evans
Executive Sous Chef

Jamie enjoys working with all types of food and likes to "think out of the box." He alters menus for clients and enhances all entrees with his special presentation skills.

"Inspiring to become "an artist" was and is my goal from an early age. Especially in my teen years in high school, I developed and trained myself in all aspects of painting, drawing and sculpting. Along with support from teachers, family and friends, I won numerous awards. By the time of my high school graduation, it was time for me to find my career. The choice was to cook. It opened a whole new world of creativity to me, and allowed me to take basic art techniques and implement them into the culinary field, which is a dream come true. As you may know, the culinary field is art as well and I enjoy what I do. I strive for creative excellence every day and that is what I live by."

- James Evans, Executive Sous Chef

Honorable Achievements
American Culinary Federation National Gold Meal Cold Food Competition
Five Bronze Medals, American Culinary Federation
Two first place trophies, American Culinary Federation
Two first place Ribbons, American Culinary Federation

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