CHEF NANCY LONGO
Pierpoint
1822 Aliceanna St
Baltimore, MD 21231
410-675-2080
About CHEF NANCY LONGO
Nancy started cooking at the age of 7 with her Italian grandmother who taught all of her family to cook. Her formal training began in 1982when she attended and graduated from Baltimore’s International Culinary College. Her early years in cooking took her all over the state of Maryland, New York, Arizona, as well as small trips to learn about southern Louisiana cusine with Chef Paul Prudhomme. Some of her other career highlights were her jobs for cooking personally For Billy Joel’s band, Barry Levinson on the set of the movie Liberty Heights, as well as one she auditioned for , cooking for a terminally ill Man who loved food so much he wanted a chef to cook for him on his last few months. Her Career Highlights as a chef have been for the last 18 years being the Chef and owner of Pierpoint . Prior to that she was part of the staff at her Alma Mater BIC as a chef instructor from 1987-1989. She also was instrumental in the success of the restaurant Something Fishy from 1985-1987. In 1989, she opened Pierpoint with a menu dedicated to Maryland cuisine with contemporary style. The restaurant was reviewed and given high accolades only two weeks after opening. In 1990 Zagat named Pierpoint “best restaurant in Fells Point “ and “ Extraordinary” rating for food. Mimi Sheraton rated Pierpoint 3 stars in the August 1992 Conde Naste Traveler. In 1994 Pierpoint received a nomination for an IVY award as One of the “ BEST RESTAURANTS IN AMERICA” by restaurants and institution magazine. Nancy and Pierpoint have been the subject of many articles in Saveur, Restaurant Business, Food Arts, , Woman’s Day And numerous local and national publications. She also was one of the featured chefs on Pierre Franney’s Cooking in America show as well as the companion book. In 1992 and 1993 she chaired successful fundraisers for the Chesapeake Bay where she used her influence to bring Alice Waters, Paul Prudhomme, Jasper White, Mark Miller and other Notable chefs to Baltimore. They raised money as well as awareness of the Relevance of the Chesapeake Bay to all American chefs. This dinner was a dear cause of hers after getting sick from seafood causing her to have surgery. In February of 1994 she was subject of a ABC prime time live show on seafood safety. This was after being the only chef to Testify before congress during the original HAACP hearings in 1994. Nancy’s other achievements include an ACF bronze medal in a Cold Foods competition in 1986. She won Honorable mention with the National Dairy Council for best ice cream in 1992. In addition in 1992 she won second place in the National Pork Producers Council contest. Again in 2000 Nancy won the Mid Atlantic region Pork Producers contest And subsequently in 2004 The National Pork Board made her a celebrated chef which is considered their highest honor for a chef. In 1995 she was honored to be invited to cook at the James Beard house After being nominated for a James Beard Humanitarian Award that same year. She has done many a cooking segments on television for TV food networks Ready set cook, the Today show , as well as all the local stations in Baltimore. She has been named one of Maryland’s 100 most successful women by Warfield’s business Record. And for the last 15 years has been representing the Ravens at the Super bowl Taste of the NFL event. She is also the owner of chocolatware, edible chocolate silverware, Longolian BBQ as well as has published two books Predominantly Fish and Spice for Life. Nancy as a chef is a firm believer in food advocacy as well as preserving the roots of Maryland cuisine. In 2010 Nancy has been awarded a Distinguished Woman award by the Girl Scouts who bestow this award on women who make contributions to the community and young women. She also has been chosen to represent the Pimlico race course and Preakness at the New National event “Taste of Derby” during the Kentucky Derby festivities.
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.