Monday, March 24, 2014

Blend your own Bordeaux wine dinner at the Fork & Wrench

A little bit different than most wine dinners but a lot more fun is Canton’s the Fork & Wrench’s “Blend your own Bordeaux” interactive food and wine event.  On Thursday, March 27 at 6:30 p.m. Ginny Murphy, CSW with Trinchero Family Estates, Fork & Wrench’s Executive Chef Cyrus Keefer-City Paper’s 2013 Baltimore Best Chef and Shana Leachman, Fork & Wrench’s mixologist/bar manager invite you to this intimate (16 guests only) gathering.  Chef’s multi-course family style meal, Trinchero’s Napa Valley wines and the pièce de résistance – the guests’ creation of a Bordeaux blend create a memorable evening. Prizes will be awarded after a blind judging by Ms Murphy-CSW, Chef Keefer and Ms. Leachman of the participants’ Bordeaux blends. This entire experience is $75 per guest plus tax and gratuity.

The Fork & Wrench’s libation mistress, Shana Leachman, expressed, “Sometimes wine can come across as intimidating or unapproachable and adding a formal coursed dinner can be uncomfortable for some.” Leachman continued, “This ‘Blend your own Bordeaux’ dinner is different; it is more interactive, fun and welcoming to all levels of wine enthusiasts.” Guests will enjoy conversing with the experts along with each other at this small gathering at the Fork & Wrench’s “Blend your Bordeaux” food and wine event. 

Participants can look forward to tasting Trinchero Napa Wine:
  • Calistoga Sauvignon Blanc
  • Petite Verdot
  • Cabernet Franc
  • Merlot
  • Cabernet Sauvignon
  • Guests’ crafted Bordeaux blend  using a selection of the above mentioned wines

Ginny Murphy-CSW of Trinchero Family Estates will inform and guide the guests on how master blenders hone their craft and palate to create a final cuvee. Trinchero Family Estates has bragging rights to having more than fifty 90+ awards and accolades. The estate has an exceptional reputation for producing exceptional Bordeaux-style wines.

Fork & Wrench’s “Blend your own Bordeaux”
Thursday, March 27th – 6:30 p.m.
$75 per guest for reception, 4 course dinner and paired wines  (Excludes tax and gratuity)
Limited Seating: 16 guests
Reservations: 443.759.9367

The Fork & Wrench
2322 Boston Street
Baltimore, MD

Saturday, March 15, 2014

Fresh Market Celebrates National Artichoke Heart Day with Tasty Tips and Recipe

Spring is almost here and with it comes the arrival of artichoke season! The Fresh Market is stocked with everything shoppers need to celebrate National Artichoke Heart Day onMarch 16.  Giant artichokes are a fan favorite and can easily be made into a delightful dinner. The specialty grocer serves up fresh ideas and tips in its acclaimed cookbook, Cooking in Season with The Fresh Market.

While most are familiar with the appetizing flavor artichokes add to recipes, the ease of getting to the heart is not as well known. When the giant (soft-ball sized) artichokes arrive in late spring, they can be simmered to tenderness and served with a delicious vinaigrette as a light lunch.  As foodies eat their way through the artichoke, the reward is the wide, saucer-shaped flesh at the base. The artichoke leaves can also be enjoyed as a tasty treat!

The Fresh Market recommends that food lovers celebrate National Artichoke Heart Day with this “hearty” recipe from Cooking in Season with The Fresh Market:

Giant Artichokes with Mustard-Herb Vinaigrette

½ tsp black peppercorns
2 lemons
¼ c distilled white or cider vinegar
4 giant artichokes, stemmed
Grated zest of 1 lemon
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, crushed and peeled
1 c extra-virgin olive oil
2 tsp minced fresh chives
2 tsp minced fresh tarragon
2 tsp minced fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste

Bring a large stockpot of salted water, with peppercorns, to a boil over high heat.  Cut eight ¼ inch-thick rounds from lemons; set aside.  Pour vinegar into a large, nonreactive bowl and half-fill with cold water.  Using a large, sharp knife, cut off top inch from each artichoke.  Using scissors, snip off thorny tips from artichoke leaves.  Put each trimmed artichoke in vinegar water to discourage browning while preparing remaining artichokes.

Drain artichokes, discarding vinegar water.  Sit an artichoke on a lemon slice and place a second lemon slice on top.  Using kitchen twine, tie artichoke and lemon slices like a package to hold lemon slices in place. Add artichokes to boiling water and partially cover with a lid.  Reduce heat to medium.  Cook at a brisk simmer, occasionally turning artichokes, until a bottom leaf can be easily pulled from a base and flesh is tender (scrape leaf against your teeth to check), about 1 ¼ hours.  Using tongs, transfer artichokes, upside down, to a platter to drain.  Let cool.  (Artichokes can be covered with plastic wrap and refrigerated for up to 1 day.)

To make vinaigrette: Pulse lemon zest and juice, vinegar, mustard, and garlic in a blender to combine.  With machine running, gradually pour oil through hole in lid to emulsify.  Add chives, tarragon, and parsley and pulse to combine without pureeing herbs. Season with salt and pepper.  Pour vinaigrette into 4 ramekins.

Gently squeeze each artichoke to remove excess water.  Remove twine and lemon slices.  Serve each artichoke in a shallow bowl with ramekin of vinaigrette for dipping and a large bowl to collect leaves.

Tuesday, March 11, 2014

Oregon Grille host woman's Springtime in Paris wine tasting event

Gather your girlfriends, sisters and new friends and join The Oregon Grille Women’s Wine Club with Laurie Forster, The Wine Coach®, for a Springtime in Paris wine tasting event. Guests will learn about (and taste) some of Laurie’s favorite French wines guaranteed to brighten your day. Selecting French wines can be confusing, but The Wine Coach® will demystify the way these wines are classified during a crash course on some of the most important regions. Additionally, The Oregon Grille will create masterful French inspired tasting plates to accompany each wine. Visit to learn more and purchase tickets.

Thursday, March 20
6:30 p.m.

The Oregon Grille
1201 Shawan Rd
Cockeysville, MD 21030

$85 per person
Tickets are all-inclusive and include hors d’oeuvres and three tasting plates, wine tastings, tax, tip and, of course, wine edu-tainment from The Wine Coach!
Purchase at:

The Oregon Grille, founded in 1997 by restaurateur Ted Bauer, is an award-winning restaurant located in Hunt Valley, Md. Known for its prime dry-aged steaks, the restaurant features five fix-priced menus, including lunch, dinner, Sunday brunch, bar/lite fare, party, and wine menus. The renovated 19th century stone farmhouse is nestled in the heart of Maryland’s horse country, and has four unique dining rooms, a granite bar, and a newly-renovated bluestone patio with outdoor seating. Guests can make reservations on or by calling 410-771-0505. To stay informed of The Oregon Grille’s latest news, follow the restaurant on Twitter at @TheOregonGrille, on Facebook, or visit the website:

Laurie Forster is an award-winning sommelier, author, TV personality and comedian. Her edgy approach to demystifying wine caught the eye of major networks and led her to guest appearances on FOX Morning News, Martha Stewart Living Today and ABC News at Noon. She’s performed her comedic wine tasting at the Caroliones on Broadway, DC IMPROV, Caesars Atlantic City, Broadway Comedy Club, Harrah’s Philadelphia, Tampa IMPROV, Avalon Theatre and RamsHead On Stage. Forster is also the host of her radio show The Sipping Point on WBAL 1090AM and her mobile application “The Wine Coach” was listed as one of the Top 8 Wine Apps in Wine Enthusiast, Top 5 Wine Apps in the World by Departures International Magazine and 2012 App of the Year from Go Mobile Solutions.

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Roy’s Restaurant presents exclusive Duckhorn wine dinner

credit: Roy's
Roy’s Restaurant is partnering with Duckhorn Vineyards for a spectacular dinner at 6:30 p.m. on Wednesday, March 12. Guests will delight in five unique courses expertly prepared by the Roy’s culinary team and accompanied by four Duckhorn Vineyards wine pairings. The cost per person is $85 plus tax and service charge.

The Duckhorn Wine Dinner combines the best seasonal offerings of Roy’s Restaurant and the palate-pleasing wines of Duckhorn Vineyards. Courses include Kona Kampachi Tartare, Lobster & Peas, Maple Leaf Duck Duo, Grilled Beef Tenderloin and Peach Napoleon

Special Roy’s and Duckhorn Vineyard prizes, including a Roy’s cookbook, hukilaus and an autographed Duckhorn Vineyards wine bottle, will be available during the evening’s raffle. Prizes depend on location.

The internationally-acclaimed Roy’s Restaurant is known for its unique and creative menu, a
credit: Roy's
sensational adventure in bold flavors, and its sincere and engaging hospitality that is a welcome escape from the ordinary dining experience. Roy’s Restaurant was born by blending two dynamic principals: delicious food and hospitality inspired by the “aloha” spirit of the Hawaiian Islands. Inspired by his Japanese roots and native Hawaiian cuisine, Chef Roy Yamaguchi opened the very first Roy's Restaurant in Honolulu, Hawaii in 1988.

Tuesday, March 04, 2014

Vino Festa: Everyman Theatre and Foreman Wolf Partner for a Wine and Food Extravaganza

Vino Festa will transform Everyman Theatre into an Italian festival of wine and food made irresistible by a custom menu from Tony Foreman of Foreman Wolf Restaurants. Guests will wander the rooms of Everyman’s new home to find signature Italian dishes alongside the finest wines of the region and delicious pastries. Festivities will take place on Saturday, April 5 beginning at 6:30 PM. The ticket price is $100 per person in advance; tickets at the door will be $125.

The event will include unique “pop-up” performances by opera singers at the piano on the mezzanine, commedia dell’arte performance troupes, period-style swordfighters, and more throughout the evening. Performances will spontaneously occur in the middle of crowded rooms, creating the festive atmosphere of an Italian street fair. The evening will also include silent and live auctions of food, wine and travel packages.

“It’s an event like nothing Baltimore has seen before,” said Everyman’s Founding Artistic Director Vincent Lancisi. “You’ll think you’re in a sophisticated and fun Italian festival when you enter Everyman on April 5th and see nothing but the best food, the finest wine, and the most dynamic performances around you. We’re thrilled to be partnering with Foreman Wolf on such an exciting and unique party.”

Tony Foreman is co-owner of Baltimore’s premier restaurant company, Foreman Wolf, which is comprised of six award-winning restaurants and two retail wine stores: Charleston, Petit Louis Bistro in Roland Park, Pazo, Cinghiale, Johnny’s, Petit Louis Bistro on the lake in Columbia, Bin 604 Wine Sellers and Bin 201 Wine Sellers. Foreman Wolf’s restaurants consistently make appearances on the top-ranked lists for Baltimore Magazine, OpenTable, and City Paper. Food and Wine Magazine awarded Cinghiale’s wine list “one of the best in the country.”

Tickets for Vino Festa are now on sale and can be purchased by visiting Proceeds from the event will support Everyman’s mission to create affordable and accessible theatre. All festivities will take place at Everyman Theatre, 315 W. Fayette Street, Baltimore, MD 21201.

Everyman Theatre is supported by a grant from the Maryland State Arts Council, an agency dedicated to cultivating a vibrant cultural community where the arts thrive. An agency of the Department of Business & Economic Development, the MSAC provides financial support and technical assistance to non-profit organizations, units of government, colleges and universities for arts activities. Funding for the Maryland State Arts Council is also provided by the National Endowment for the Arts, a federal agency.  Everyman Theatre is a proud member of the Bromo Tower Arts and Entertainment District. 

Everyman Theatre is a professional Equity theatre company celebrating the actor, with a resident company of artists from the Baltimore/DC area. Founded in 1990 by Vincent Lancisi, the theatre is dedicated to engaging the audience through a shared experience between actor and audience seeking connection and emotional truth in performance.  Everyman is committed to presenting high quality plays that are affordable and accessible to everyone.

Vincent Lancisi is the Artistic Director of Everyman Theatre; Ian Tresselt is the Managing Director. For information about Everyman Theatre, visit or call 410.752.2208.

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Monday, March 03, 2014

Mission BBQ to triple it size in 2014

MISSION BBQ, a fast casual BBQ restaurant with five locations throughout Maryland and Pennsylvania, today announced it will open 10 new stores along the East Coast in 2014, bringing it to a total of 15 locations. The Maryland-based restaurant will serve traditional BBQ with a hefty side of patriotism in three new states including Virginia, North Carolina and Delaware, with continued expansion in Pennsylvania and Maryland. The first MISSON BBQ location to open in 2014 will be in Richmond, VA.  Additionally, MISSION BBQ will add another building block to its business with the opening of a full service catering facility in Maryland, its home base of BBQ, making it easier and more efficient to service all of its consumers catering needs.

“We are right on target with our initial goal to open 40 restaurants nationwide by 2018,” said MISSION BBQ co-owner Bill Kraus. “It is a privilege to continue to grow our brand in each of these new communities.  We may serve great BBQ, but we also serve a purpose, which is to honor our local community heroes as well as our country’s heroes who protect, serve and save.”

Not only is Mission BBQ known for its traditional, American BBQ, but they also donate proceeds to the Wounded Warrior Project, USO, Honor Flight Network, and a number of local fire and police charities in each of their communities. Every day, at exactly at 12 noon, the entire restaurant halts to honor Old Glory with the playing of the National Anthem. Patrons who dine at Mission BBQ should also know that proceeds from their lunch or dinner may be helping out with important fundraising and community support. The company’s expansion plans also continue to provide great opportunities for the brand to build a dedicated team in each region, and eventually nationally.

Prior to opening Mission BBQ, owner Bill Kraus worked for Under Armour, helping to grow the company’s revenue from $20 million to $800 million over a course of seven years.  Co-owner Steve Newton has been in the restaurant industry for nearly three decades, and he spent 20 years as Outback Steakhouse’s Regional Vice President.

About Mission BBQ:
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   Follow Mission BBQ’s latest news at  and

Sunday, March 02, 2014

What’s YOUR Dippin’ Style at Joe’s Crab Shack

credit:  Joe's
Joe’s Crab Shack, with nearly 140 shacks around the country, reveals a whole new way to serve up its legendary crab on Jan. 28, along with a new menu brimming with 100% Shore favorites.

Featured on the new menu is the Dippin’ Crab Bucket, a dish that offers guests a chance to savor Joe’s fresh crab 15 different ways. Guests first choose one of Joe’s fresh-from-the-shore crab varieties, including king, queen, snow, Dungeness and Antarctic. Each is cooked to order, just like at the shore. The next big choice is one of the new Dippin’ sauces, including a richGarlicky Butter sauce, a ginger, plum and sriracha Tiki sauce, and the buttery mushroom Back Bay sauce. Every Dippin’ Crab Bucket also includes fresh corn, potatoes and a piping hot buttermilk biscuit for a little Southern flair.
“Crab is our middle name, and our guests expect a wide variety, all served up fresh and just like they do it at the shore,” said Joe’s Crab Shack Vice President of Marketing Janet Gieselman. “This season’s new twist on our popular Crab Buckets is an invitation to our guests to strap on a bib, crack a crab and dip into the 15 different flavor combinations.”

Joe’s also is rolling out its new Shack Calamari topped with Joe’s famous tangy Shack Sauce; the Southern Sampler featuring shrimp toast, crab fritters and fried pickles served with remoulade and ranch dressing; and Mahi Kabobbers – three skewers of mahi-mahi, bacon-wrapped shrimp, red peppers and red onions served with potatoes and corn hash.

Even the bar menu gets an update, with refreshing new Mason jar drinks, including the Patio Punch featuring Malibu Rum and DeKuyper Peachtree Schnapps, the Honey Peach Smashfeaturing Jack Daniel’s Tennessee Honey whiskey, and Remy Red Sangria featuring Remy Martin VS, Bacardi Rum and cabernet sauvignon.

The new menu items are available at all Joe’s locations through April 21. For a full menu, go to For locations, visit

What’s YOUR Dippin’ Style? 
By ordering just up one dish – the new Dippin’ Crab Bucket – guests can choose one of five fresh-from- the-shore crab varieties, including king, queen, snow, Dungeness or Antarctic, and one of three Dippin’ sauces, including Garlicky Butter, Tiki and Back Bay sauces. Every Dippin’ Crab Bucket also includes fresh corn, potatoes and a piping hot buttermilk biscuit for a little Southern flair. 

The only question now is – how do you choose? To help, Joe’s created the little quiz below. Don’t worry  – every answer is a RIGHT answer. 

My favorite place to visit is: 
  • a. Any island, anywhere. The beach is for me!
  • b. Cape Cod, Nantucket or the Hamptons – I love the northern Atlantic!
  • c. The southern shores of Alabama and Louisiana bring on the Gulf!

My favorite beachside activity is: 
  • a. Kite surfing in the ocean waters 
  • b. Yachting, with drink in hand 
  • c. Crawfish trapping in the early morning hours 

When I head to happy hour after work, I order a: 
  • a. Mai tai or daiquiri – take me to the islands
  • b. Cold, handcrafted brew – I like it simple 
  • c. Sweet tea – the house wine of the south 

On the weekends, I: 
  • a. Work an extra job to pay for my next trip to Maui!
  • b. Head to the corner pub to watch the game!
  • c. Practice with the Krewe – Mardi Gras never ends!

Mostly A’s: Order up Joe’s Dippin’ Crab bucket with Tiki Sauce. Need a little more? Start with Joe’s Great Balls of Fire for an app, and some of our Patio Punch, served up in a Mason jar. You won’t need to go to the islands with this combination. 
Mostly B’s: You’re a Yankee, and they created Joe’s Back Bay Dippin’ Sauce just for you. Start out with New England Clam Chowder and a cold beer for the perfect northern shore combination. 
Mostly C’s: You love the southern shores – just like Joe’s! The Garlicky Butter Dippin’ Sauce will be your style, along with Joe’s Classic Sampler and Southern Spiked Tea. No matter where you are, this combination is 100% Shore!

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Saturday, March 01, 2014

Finalists announced for 60th Annual Stars of the Industry Awards celebrating Maryland’s most elite

Voting is open through March 7, 2014 for The 60th Annual Stars of the Industry Awards celebrating Maryland’s most elite restaurants and hospitality professionals. The dining public can vote for their favorites online at or on Facebook,

Winners will be announced on April 6, 2014 at the Restaurant Association of Maryland Away at the Bay Awards Gala.  The following restaurants and restaurateurs have been nominated as the top finalists in each category:

Chef of the Year:
•             Michael Matassa - Alchemy \\\ Baltimore
•             Jordan Lloyd - Bartlett Pear Inn \\\ Easton
•             Jean-Louis Evennou - Café Normandie \\\ Annapolis
•             Brigitte Bledsoe - Miss Shirley’s Café  \\\ Annapolis and Baltimore
•             Travis Wright - The Shark on the Harbor \\\ Ocean City

Favorite Restaurant:
•             Galway Bay \\\ Annapolis
•             Birroteca Craft Beer, Wine & Artisan Pizza \\\ Baltimore
•             Victoria Gastro Pub \\\ Columbia
•             8407 kitchen bar \\\ Silver Spring
•             Carolina Kitchen \\\ Largo
•             Linwoods \\\ Owings Mills

Favorite New Restaurant:
•             Ouzo Bay Greek Kouzina \\\ Baltimore
•             Madrones \\\ Frederick
•             Maggie’s Farm \\\ Baltimore
•             Grille 620 \\\ Ellicott City
•             De’ Soul Café \\\ Brandywine

Wine and Beverage Program of the Year:
•             Liquid Lib’s \\\ Timonium
•             Quench - A Modern Urban Bar and Restaurant \\\ Rockville
•             Vineyard Wine Bar \\\ Havre de Grace
•             Lewnes’ Steakhouse \\\ Annapolis
•             the Wine Kitchen \\\ Frederick

Craft Brew Program of the Year:
•             Frisco Taphouse & Brewery \\\ Columbia
•             T-bonz Grille & Taphouse \\\ Ellicott City
•             Fager’s Island \\\ Ocean City
•             Franklins Brewery \\\ Hyattsville
•             Pratt Street Ale House \\\ Baltimore

Favorite Bar or Tavern:
•             Seacrets \\\ Ocean City
•             Nottingham’s - A Distinctive Tavern \\\ Columbia
•             Jimmy’s Famous Seafood \\\ Baltimore
•             Brew River \\\ Salisbury
•             The Greene Turtle Sports Bar and Grille \\\ Statewide

Allied Member of the Year:
•             Kristen Cavey - RPM Solutions Group
•             Josh Lagersen - Broadcast Music Inc.
•             Gene Myers - F.P. Winner Ltd.
•             Tim Sughrue - Congressional Seafood
•             Vinnie Rege - Howard Community College

Restaurateur of the Year:
•             Joe Barbera - AIDA Bistro & Wine Bar \\\ Columbia
•             Brian Boston - The Milton Inn and The Highland Inn \\\ Sparks and Highland
•             Wendy Binder/Declan Wood - Second Chance Saloon \\\ Columbia
•             Tammy Patrick Cebula - Galaxy 66 Bar & Grille and The Skye Bar \\\ Ocean City
•             Steve Newton - Mission BBQ \\\ Statewide

Brice & Shirley Phillips Lifetime Industry Achievement Award:
Fred Lankford - Sysco Eastern Maryland

The Otto Schellhase Award:
Jeff Owens - Clyde’s Restaurant Group

Hospitality Hall of Honor:
•             The Middleton Tavern \\\ Annapolis
•             Cantler’s Riverside Inn \\\ Annapolis
•             Cracker Barrel \\\ Statewide
•             BJ’s on the Water \\\ Ocean City
•             Bayside Skillet - The Crepe & Omelette Place \\\ Ocean City
•             Kelsey’s \\\ Ellicott City

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Canton Irish Stroll TODAY

Get lucky with Lindy Promotions, Miller Lite, and the Maryland Food Bank as we kick-off the St. Paddy’s festivities at the Canton Irish Stroll! Join thousands of “Irish” partiers in Canton to paint the Square green on Saturday, March 1st.

Between 1-9pm, stroll participants will bar-hop throughout Canton while enjoying great specials including $2 Miller Lites, $3 Blue Moons, Redd’s Apple Ales & Summer Shandy’s, great Irish food specials, tunes from one of the greatest Irish bagpipers in the area, spreading luck with a leprechaun, FREE St. Paddy’s swag, green beads, and the first 3,000 people to register receive a free souvenir event pint cup!

The Canton Irish Stroll will feature several of Canton’s best bars and restaurants including: Looney’s Pub, Speakeasy Saloon, JD’s Smokehouse, Plug Ugly’s, Claddagh’s Pub, Portside Tavern, Saute, Tavern on the Square, El Bufalo, Walt’s Inn, Elliot’s Pour House, Hummers, Smalitmore and more to come.

Advance discounted tickets are available online at, admission price will increase as the event gets closer. Looney’s will be holding day-of door sales from 1- 6pm for those who did not purchase tickets online. Anyone who donates two canned goods, benefiting the Maryland Food Bank, will receive $5 off door sales admission. Tickets will be more expensive at the door.

The Maryland Food Bank works to feed those in need throughout the state. The organization distributes goods to food providers such as soup kitchens and emergency shelters. Each year, the Maryland Food Bank provides nearly 12 million pounds of food to the hungry. Lindy Promotions helped donate over 2,000 pounds of food to the Maryland Food Bank throughout 2013.

Chipotle launches original comedy series "Farmed and Dangerous"

credit: Chipotle Mexican Grill
Chipotle Mexican Grill is back with another innovative and entertaining format for changing how people think about fast food – the Chipotle original comedy series "Farmed and Dangerous," launched on Hulu February 17, 2014. This four-part, satirical series aims to bring attention to the complex and important issues behind industrial agriculture and also to where our food comes from, in an entertaining, easy-to-understand way. 

The pilot episode aired for free at and on Hulu Plus on February 17, 2014. Each additional episode will be available for the following three Mondays (February 24, March 3, and March 10). 

"Farmed and Dangerous" stars well-known actor Ray Wise ("Twin Peaks," "Mad Men," and "24") as Buck Marshall, and Eric Pierpoint ("Parks and Recreation," "Big Love") and several other famous faces, following them through humor-filled adventures and missteps in the world of industrial agriculture, represented by fictional corporation Animoil and the Industrial Food Image Bureau (IFIB).

Intended to support and raise awareness for Chipotle's commitment to sustainable ingredients, Responsibly Raised meats, and local and organically grown produce, "Farmed and Dangerous" allows Chipotle to engage viewers and communicate its values in a new and different format, as opposed to traditional advertising.  The first season of "Farmed and Dangerous" was produced in partnership with Piro, a New York-based studio with a unique take on advertising and television. The series follows the successful model of Chipotle's two award-winning short films, "Scarecrow," and "Back to the Start." 

As a part of the launch, Chipotle will also be offering an ongoing Trivia Contest, allowing viewers to enter to win weekly BOGO prizes and a final Grand Prize of free Chipotle catering for 20. After each episode airs, viewers can text their answers to three questions; if all three questions are answered correctly, they are entered to win one of 5,000 BOGO offers given away each week for the duration of the contest. Regardless of how many correct answers are given, each person who plays the game will be entered to win the Grand Prize of free Chipotle Catering for 20, to be given away May 5th, 2014.

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