Monday, August 18, 2014

MISSION BBQ plans to honor American heroes on 9-11 by raising $50,000 with your help



MISSION BBQ is now offering their 9-11 NEVER FORGET American Heroes Cups in remembrance of all the victims and brave men and women who sacrificed their lives on September 11, 2001.  For the next month, $2.00 from each $3.99 cup sold will be donated to local police and fire charities in the communities of each MISSION BBQ restaurant throughout Maryland, Pennsylvania, Virginia, and North Carolina. With ten locations open by September 11, 2014, the restaurant known for its traditional American BBQ with a hefty side of patriotism plans to raise more than $50,000.

On Thursday, September 11, MISSION BBQ will also honor all law enforcement, firefighters and EMS with free turkey, pork and brisket sandwiches all day at each of its restaurants.  Additionally, a local first responder will perform a live rendition of the National Anthem at Noon at all locations.


“We will never forget that tragic day in history that changed the world as we knew it,” said MISSON BBQ co-founder Bill Kraus. “This is our opportunity to honor and remember the brave men and women who lost their lives in the line of duty.”

Keeping with its mission to “Proudly Serve Those Who Serve,” MISSION BBQ has a targeted goal of opening 40 restaurants throughout the East Coast by 2018. MISSION BBQ currently has restaurants in four states, including Maryland, Pennsylvania, Virginia and North Carolina.


MISSION BBQ first opened its doors on September 11, 2011, on the tenth anniversary of the day that changed the world forever. Owners Bill Kraus and Steve Newton opened the restaurant with a mission to give back to local community and American Heroes, who protect, serve and save.  

They traveled across the country, from Texas to Kansas City, to the Carolinas and St. Louis to master America’s greatest contribution to culinary arts: BBQ!  A few favorite menu items include Bay-B-Back Ribs; North Carolina Pulled Pork; and Jalapeno and Cheese Sausage. Each MISSION BBQ location supports and donates proceeds to numerous military charities including the Wounded Warrior Project, USO, Toys for Tots and the Honor Flight Network, as well as the many local police, fire and first responder charities in each of their communities. 

Every day, at exactly 12 noon, the entire restaurant halts to honor our country by saluting the flag, standing at attention and singing our National Anthem.  MISSION BBQ offers customized catering for parties of all sizes, small and large, and has an authentic deuce and half military truck outfitted with a fully operational smoker that can roll in and feed your army.  

For more information about MISSION BBQ, please visit http://mission-bbq.com/.   Follow Mission BBQ’s latest news at https://twitter.com/MissionBBQ  andhttps://www.facebook.com/missionbbqtheamericanway.

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Sunday, August 10, 2014

San Giorgio Celebrating 100th Anniversary in Baltimore with recipe contest and free pasta

This year marks the 100th Anniversary of San Giorgio® pasta, an iconic brand that has brought families together around the dinner table since 1914. To commemorate this formidable milestone, San Giorgio is launching a pasta recipe contest and celebrating with festivities in Baltimore, Philadelphia, Pittsburgh and surrounding neighborhoods throughout the month of October.

San Giorgio 100th Anniversary Festivities
  • San Giorgio Pasta 100th Anniversary Recipe Contest: San Giorgio pasta is launching a pasta recipe contest to celebrate 100 years of turning mealtime into family time. Now through August 28, pasta lovers in Baltimore, Philadelphia, Pittsburgh and surrounding neighborhoods can enter the contest at www.sangiorgio.com/contest by submitting their favorite San Giorgio pasta family recipe for the chance to win a Grand Prize of $5,000. The contest will have one Grand Prize winner in the Baltimore-area, Philadelphia-area and Pittsburgh-area respectively.
  •  Cook-Off Competition: Three contest finalists in each city will put their family recipe to the test by competing head-to-head in a cook-off competition. To determine a contest winner in each city, San Giorgio pasta has teamed up with local chefs and restaurateurs to host and judge the competition at their restaurants. All boasting a long-standing family heritage of serving up mouthwatering Italian cuisine to multiple generations of diners, the chefs joining San Giorgio to celebrate the 100th anniversary include:
  • Free Pasta for all!: To thank San Giorgio’s fans for 100 years of love and support, the San Giorgio pasta 100th Anniversary Food Truck will travel across the Mid-Atlantic region throughout the month of October to celebrate many years of delicious family meals with local residents. In Baltimore, Philadelphia and Pittsburgh, the San Giorgio pasta 100th Anniversary Food Truck will host all-day, free pasta celebrations where the local chefs will help the city contest winner dish out tastes of their winning recipe and some San Giorgio pasta family favorites. City celebration events will be held at the following locations and dates:
    • Baltimore, October 21: Inner Harbor, Marketplace at Pratt Street, 11:00 a.m. – 7:00 p.m.
    • Philadelphia, October 14:
      • Rittenhouse Square, 10:00 a.m. – 2:00 p.m.
      • Center City, Market Street at N. 18th Street, 3:30 p.m. – 6:30 p.m.
    • Pittsburgh, October 1 Market Square, 11 am - 7 pm
 The San Giorgio 100th Anniversary Food Truck will also be making stops in other cities across the region to serve free pasta for all to enjoy. For information on food truck stops, visit: www.sangiorgio.com/foodtruck 

Giving Thanks: To thank the neighborhoods and communities that have supported San Giorgio pasta over the years, the brand will be making a $5,000 donation to the following community organizations:


 “San Giorgio is a brand that has brought family and friends together around the dinner table for 100 years,” says Paul Galvani, senior vice president of marketing. “Not many brands have been around for a century. Honoring generations of family recipe traditions and bringing delicious pasta to the cities that have supported the brand over the last 100 years felt like a natural way to say thank you and celebrate this momentous anniversary.”

For more information on San Giorgio pasta’s 100th anniversary celebration, food truck locations, recipes from the local chefs, more details on how to enter the recipe contest and for official contest rules, visitwww.sangiorgio.com/contest.


How it All Began
Family spirit has been at the heart of San Giorgio since 1914 when an Italian immigrant named Girolamo Guerrisi founded the company with his five sons. One hundred years later, San Giorgio pasta is still at the center of the dinner table helping to create great food, make memories and celebrate family. Today, the San Giorgio brand of pastas is part of the New World Pasta Company family of brands and continues to be revered in the Mid-Atlantic region and is enjoyed by generations of residents from the area.

Thursday, August 07, 2014

Inside look at the Mason Dixon Master Chef Tournament and expert judge Master Chef Edwin Scholly

I was one of the judges for the Mason Dixon Master Chef Tournament on July 28, 2014.  It was a great battle between Chad Medina, Executive Chef/Owner
of Kelsey's Irish Pub and Janny Kim,
Executive Chef
at Bistro Blanc.  The theme of the evening's match was Parisian.


Featured Ingredients:
  • Nicoise olives from Roland
  • Black forest ham from Hatfield
  • Prunes from Azar Nuts
  • Whole duck from Maple Leaf Farms
  • Chimay unsalted butter and Chimay reserve from Atalanta
  • Tomato vinegar, AL'Olivoer extra virgin olive oil, and Esprit du sel gris from DeMedici
  • Shallots from Tulkoff



The winner of the evening was the Black Team which was Janny Kim,
Executive Chef
at Bistro Blanc.


video from July 28th battle I judged

About Mason Dixon Master Chef Tournament
The Mason Dixon Master Chef Tournament, the largest culinary competition of its kind in the country, is set to enter Semi-Final competition on August 11th. The original field of 16 top area chefs is now down to just four, with only three matches remaining to determine the Champion!
Chef teams from Chefs’ Expressions (Timonium), Basta Pasta (Timonium), Conrad’s Seafood (Perry Hall), and Bistro Blanc (Glenelg) are vying for over $10,000 in prizes, including cash, a 2-day all-expense paid trip to Milwaukee, Wisconsin to tourCrave Brothers, the New Glaris Beer Plant, and the Emmi Roth USA Plant, as well as attend the Culinary Executive Center for Cheese Course Plates and Fondue for lunch provided by sponsor Emmi-Roth USA, a $3,000 oven provided by sponsor Vulcan, a day training with Certified Master Chef Edwin Scholly, along with numerous other culinary equipment and prizes as well as the title of 2014 Mason Dixon Master Chef Champions!
Matches are being held at the Inn at the Colonnade in Baltimore (4 West University Parkway, Baltimore). Semi-Final matches are listed below. 10% of each ticket sold goes directly to Meals on Wheels of Central Maryland, the competition’s charity partner.


About experit judge Master Chef Edwin Scholly
Germany Certified Master Chef Edwin Scholly is scheduled to sit on the expert judging panel for the remaining three matches of the Mason Dixon Master Chef Tournament. In addition, Master Chef Scholly has agreed to spend a day cooking and training with the winning chef team as part of the prize package worth nearly $10,000!
Master Chef Scholly has 26 years of culinary experience, is the host of the new “Making of the Chef Nigeria” television show currently airing in Nigeria and the UK, and is currently ranked one of the top 25 chefs in the world.
Master Chef Scholly’s experience includes being a member of the German National Team from 1995 to 2005 (earning gold, silver, and bronze medals in all categories), serving as personal chef to clientele including Madonna, Donald Trump, Bruce Springstein, Sir Paul McCartney, Neil Diamond, and Garth Brooks. He has also worked for four past Presidents of the United States, including George W. Bush, Bill Clinton, and Barack Obama. He served Her Majesty, the Queen of England, as well as The Dali Lama and other Dignitaries, Heads of State and Ambassadors worldwide.
Master Chef Scholly is also a seasoned competitor himself having competed in competitions worldwide and won a variety of top honors including: 1996 German Master Chef of the Year, 1995 Bocuse d’Or – 5th place in France, eight gold medals; ten silver medals; seven bronze medals.
Mason Dixon Master Chef Tournament Tickets
Tickets*: $35 for general admission (includes tax)
$55 for judging experience (includes tax)
Available for purchase at: www.masondixonmasterchef.com

The $35 ticket price includes admission to that night’s competition, wine/spirit tasting, passed hors d’oeuvres during happy hour, dessert and coffee bar, all taxes and a 10% donation to charity. Tickets are on sale now, and are expected to sell out quickly.
Semi-Final Matches:
The line-up for August 11 and 12 matches in “Battle South East Asia” include:

  • Monday, August 11 - Chef Janny Kim of Bistro Blanc versus Chef Adam Snyder of Chef’s Expressions
  • Tuesday, August 12 - Chef Kiet Philavanh of Basta Pasta versus Chef Jake Hack of Conrad’s Seafood
Happy Hour (6:00 – 7:00pm) each evening features complementary wine tasting and hors d’oeuvres, and special pricing on drinks and food for purchase from Alizée American Bistro both days. Guests also enjoy a complementary dessert bar and coffee to top off their evening. Event details available at: http://www.masondixonmasterchef.com/about-the-tournament/menu.php?match_id=74


When & Where:  
Semi-Finals: August 11, 12
Championship Match: Sunday, August 24

  • 5:30 -7:00p.m. – Happy Hour (free appetizers and wine/spirit tasting)
  • 6:25 p.m. – Cold Prep Begins
  • 7:00 p.m. – Chef Competition
  • 8:00pm – Judging Begins (complementary dessert and coffee bar for all guests)

Sunday, August 03, 2014

Endless fondue at Melting Pot Towson

Back for only a few days - August 3rd through 7th - The Towson Melting Pot will feature: ENDLESS FONDUE!

Endless Fondue is a four course dinner including your choice of Cheese Fondue, Choice of Salad, Endless Fondue Entree, and your choice of Chocolate Fondue for only $39.00 per person. The Endless Fondue Entree consists of Teriyaki-Marinated Sirloin, Shrimp, Chicken, Filet Mignon and Spinach & Artichoke Ravioli.


Friday, August 01, 2014

Live Cooking Demo at Johns Hopkins at Keswick Farmers Market for National Farmers' Market Week 2014

In conjunction with National Farmers Market Week 2014 (Aug. 3-9, 2014), Roland Park Place — Baltimore City’s only nonprofit continuing care retirement community — is teaming up with the Johns Hopkins University Office of Sustainability and Keswick Green Team to support the efforts of local farms featured at the Johns Hopkins at Keswick Farmers Market. 

On Tuesday, August 5, 2014, Roland Park Place’s Community Involvement Committee will host a live cooking demonstration where RPP’s Executive Chef Mark Tracey will share a delicious menu of an original Ratatouille of Summer Vegetables with Andouille and Goat Cheese. The dish will feature all fresh and locally-sourced ingredients from vendors at the Farmers Market including Everblossom Farm and Three Springs Fruit Farm. Complimentary samples of the dish will be distributed to visitors. 

 Following the cooking demonstration, Chef Mark will offer his expertise to visitors at the Market who might be intimidated about buying or cooking fresh produce. Those at the market who have purchased produce or other ingredients from vendors can ask the Chef for personal recipe suggestions and cooking recommendations based on what they’ve purchased.

WHAT:           
Live Cooking Demonstration by Roland Park Place’s Executive Chef Mark Tracey at the Johns Hopkins at Keswick Farmers Market in Conjunction with National Farmers Market Week 2014
WHEN:            

Tuesday, Aug. 5, 2014
11 a.m. – 1:30 p.m.

WHERE:
        
South Parking Lot of Johns Hopkins at Keswick
3910 Keswick Road
Baltimore, Md. 21211


INFO:              

No registration or admission required. While the market encourages pedestrians, there is limited visitor parking. For directions to the market, visit http://sustainability.jhu.edu/join_the_network/faculty_staff/green_teams/keswick.

About Roland Park Place
Roland Park Place (RPP) is the only full-service, accredited not-for-profit continuing care retirement community (known as a CCRC or life-care community) in Baltimore City offering independent living, residential care (assisted living) and comprehensive/skilled nursing care to Baltimore’s greater senior community. Roland Park Place's profound commitment to its residents and their families promotes independence at the highest functional level throughout the continuum of residency. RPP is also non-denominational with more than 200 residences. For more information about RPP, visit www.rolandparkplace.org or find us on Facebook at www.Facebook.com/RolandParkPlace.
About the Johns Hopkins Sustainability Network
The Johns Hopkins Sustainability Network is the network of students, staff and faculty who are committed to promoting sustainability in their operations and among the larger Johns Hopkins community. At Johns Hopkins, we understand sustainability as the collection of smart and responsible actions that prioritize people, natural resources, and finances to safeguard the health of future generations. With this in mind, we see sustainability as a common vision that helps guide decision-making; it is the framework for building solid strategies that produce long-ranging benefits.  Most importantly, sustainability is about people.  People in the Johns Hopkins community are the core of the Sustainability Network, and they are the key to success. For more information, visit http://sustainability.jhu.edu/.

credit:  Keswick Farmers Market



Wednesday, July 30, 2014

Blue Moon Cafe is looking for Line Cooks

Calling all Line Cooks

The Blue Moon Cafe in Fells Point (and soon to open location in Federal Hill) is looking for Line Cooks.  

credit: Blue Moon Cafe
Sarah Simington's restaurant Blue Moon Cafe is well know in the Baltimore area for its menu items especially the Captain Crunch French Toast, Cinnamon Rolls and specials!

Chef and owner Sarah Simington says she will teach you all she knows!!!
Owner of The Blue Moon Cafe, Sarah Simington is a true force to be recognized both in the kitchen, and in every day life. Sarah's efforts to give back is evident, and she's determined to connect to others while sharing her true passion for life, love and comfort food. Even more so after she had been selected in April of 2011 to represent the America's Chefs program.

With Food Network Chefs like Guy Fieri, Tyler Florence, Hodad, & Stretch, supporting the program, Sarah just had to give this tour a healthy dose of Baltimore, along with her Blue Moon Cafe spirit.  

Blue Moon Cafe has been featured on Food Network shows and you can see Sarah compete on the new Food Fighters on NBC on August 19th.

Interested? Call Sarah at 443-939-0811

Tuesday, July 29, 2014

B&O American Brasserie celebrates their fifth anniversary with throwback menus

B&O is celebrating their fifth anniversary this month with throwback menus that started them off. The menu consists of $5 cocktails as well as $10 small plates from the initial menu that started it all off and will be available now until the end of August. 



$5 Cocktail Tastes

Horsecar
Dorothy Parker Gin, Simple Syrup, Thyme, Bluberries

Coal Train
Compass Box Peat Monster Scotch, Maurin Quina, Carpano Antica, Bitters

Camden Crusta
Leblon Cachaca, Velvet Falernum, Ginger Syrup, Lime, Bitters

Flight of all 3 $14

$10 Small Plates

Cornmeal Crusted Oysters
Fennel & Spicy Summer Melon Vinaigrette

Heirloom Tomato & Watermelon Salad
Bing Cherries, Chipotle Goat Cheese & Saba

Steak Tartar
Pickled Carrots & Dressed Arugula

Rice Crusted Diver Scallop
Summer Succotash, Bing Cherries, & Smoked Balsamic


I had the opportunity to try some of these dishes out when B & O first opened!  Check out the review and see some pictures below!


Rice Crusted Diver Scallop

Heirloom Tomato & Watermelon Salad

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