CHEF NANCY LONGO
Pierpoint
1822 Aliceanna St
Baltimore, MD 21231
410-675-2080
About CHEF NANCY LONGO
Nancy started cooking at the age of seven with her Italian grandmother, who taught all of her family to cook. In 1983, she attended and graduated from Baltimore’s International Culinary College. She has since been involved in the restaurant industry as well as environmental and food health issues. Nancy was especially proud of one of her first jobs out of Culinary School, when she auditioned and was selected to be a private chef for a terminally ill man who loved food, but was dying of intestinal cancer. In 1985, she went on to become the chef of a restaurant called Something Fishy, where she served strictly fish and shellfish. She left Something Fishy in 1987 to return to BICC as a Chef Instructor. In 1989, she opened Pierpoint with a menu dedicated to Maryland Cuisine with a contemporary style, which was reviewed and given high accolades only two weeks after opening. In 1990, Zagat named Pierpoint “The best restaurant in Fells Point,” and gave it “extraordinary” rating for food. Mimi Sheraton rated Pierpoint three stars in August 1992 Conde Nast Traveler. In 1994, she was a nominee for one of Restaurant and Institutions" Best Restaurants in America.” In 1992 and 1993, she chaired the first successful fundraiser dinner for the Chesapeake Bay. In February, 1994, she was the subject of BC’s Prime Time Live show concerning seafood, after testifying before Congress concerning the urgency of safe seafood. Nancy is a firm believer in food advocacy, as well as preserving the roots of Maryland cuisine. Nancy was one of the featured chefs on Pierre Franney's “Cooking in America” and has also been on TV Food Network’s “Ready, Set, Cook.” For the last nine years, she has represented the Baltimore Ravens at the “Taste of the NFL,” a Super Bowl charity fundraiser. The owner of Forklift Foods which produces edible chocolate silverware and Longolian barbecue sauce, Nancy has written two cookbooks, Predominately Fishand Spice for Life, she was recently named one of Maryland’s 100 Most Successful Women by Warfield’s Business Record.
A recipe from CHEF NANCY LONGO…
Boullabaisse:
3 lb. rock fish
2 qts clam or fish broth
6 cloves garlic sliced
3 tb. Lemon juice
¼ cup white wine
3 cups diced tomatoes
2 pinches saffron
2 tb chopped parsley
1 bay leaf
¼ cup butter
clams , mussels , shrimp, scallops, 2 pc per person.
Take the fish and sauté in butter, then add in fish and garlic, then lemon juice, white wine, then add in tomatoes, and saffron and sauté 1 min. Then add in clam broth, bay leaf and allow to come to a simmer. Now add in shellfish and shrimp and bay leaf & simmer
until all clams open. Serve with bread.