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Towson University Marriott Conference Hotel

Food & Beverage

Our Executive Chef, Bill Rothwell, has created several wonderful dining and snack options for meetings and conferences, including high-energy, low-carb dishes.

Request for Proposal

An Assortment of Packages

Select from a number of packages and upgrades for breakfast, lunch, dinner, breaks, receptions and cocktail receptions, including dishes such as:

  • Maryland crab soup
  • Seared Alaskan salmon
  • Grilled filet mignon with shallot chutney
  • Pecan sticky buns
  • Cappuccino brownies
  • Beef tenderloin onion jam on a cheddar garlic crostini
  • Wild mushroom tarts

We can also work with your group to design a menu that perfectly meets all your dining and dietary needs. Contact us for more information and selection of our most popular menus.

Key Staff

Chef Rothwell has long gratified guests at the hotel's University Club restaurant with his commitment to locally-sourced ingredients and signature dishes. University Club favorites including grilled Gunpowder Bison meatloaf, lump crab cakes, and corn fried oysters. Rothwell sources bison from the family-owned Gunpowder Bison and Trading Ranch in nearby Monkton, Maryland where bison graze on 70 acres of grass and are never given hormones or feed additives. An executive chef at the Towson University Marriott Conference Hotel since 2008, Chef Rothwell has also worked at other fine dining restaurants including the Pierpoint Restaurant in Baltimore, and the Oregon Grille in Hunt Valley, Maryland.