Triple Crown Sponsor - $25,000

 

 

 

Preakness Stakes Sponsor - $15,000

The Law Offices of Peter T. Nicholl    

 

Kentucky Derby Sponsor - $10,000

 
Meals on Wheels corporate partnerships help to fight senior hunger and promote nutrition, all while delivering and providing support services for seniors.
 

 

Belmont Stakes Sponsor - $5,000

 

Kaiser Permanente supports Meals on Wheels of Central Maryland and help to prevent senior hunger and promote senior nutrition.

Belmont Stakes Sponsor - $5,000

Saval Food Service

McCormick & Company, Inc

 

Belmont Stakes Sponsor - $5,000

H&S Bakery, Inc. is a proud sponsor of the Meals on Wheels Culinary Extravaganza.

 

 

 

Winner's Circle Sponsor - $2,500

 

 

The Henry A. Strohminger Family Foundation

 

 

 Jockey Club Sponsor- $1,500

 

Jockey Club Sponsor - $1,500

Leonard Paper Company is a corporate sponsor of Meals on Wheels of Central Maryland Broadway Services is a corporate sponsor of Meals on Wheels of Central Maryland

Paddock Area Sponsor - $1,000

Giant Food Service is a proud corporate sponsor of Meals on Wheels of Central Maryland

Meals on Wheels sponsors help to end senior hunger, promote senior nutrition  

P. Flanigan

Paddock Area Sponsor - $1,000

 

United Capital Financial
Advisers

Paddock Area Sponsor - $1,000

 

Paddock Area Sponsor - $1,000

Continental Realty is a corporate sponsor of Meals on Wheels of Central Maryland

Charles J Reichelt 

AMP

 

Daily Double Sponsor - $500

The Gathering Project

Holly & Dennis Blackledge

Lautman, Maska, Neill & Company 

 

CHEF DOUG WILSON
& CLUB MANAGER PAUL GLOMP


Sparrows Point Country Club
 
919 Wise Avenue
Baltimore, MD 21224
410-477-1500


About CHEF DOUG WILSON

Chef Doug Wilson is the executive Chef at Sparrows Point Country Club. He is a Maryland native, growing up in Phoenix, Maryland and has worked in many of Maryland's finest restaurants. He began his career growing up in a family owned and operated deli and went on to graduate from Baltimore Culinary College in 1991, where he also attended the school program in the Republic of Ireland.

His first management position was at The Milton Inn Restaurant where he steadily progressed forward and then his first Exectuive Chef position was at Bulle Rock Golf Course. He is actively involved in supporting locally owned farms to support Maryland's agriculture. He is also involved in fundraising programs such as Meals on Wheels and Zoomerang.


About CLUB MANAGER PAUL GLOMP

After an extended tenure at the Elkridge Club, Chef Paul moved recently to another historic and traditional club in the Baltimore area – The Johns Hopkins Club. Chef Paul spent eight great years with one of the oldest country clubs in the country and now prepares his wonderful culinary creations for one of the oldest university clubs in the country. A graduate of Baltimore’s International Culinary College and the European Education Center in the Republic of Ireland in 1989, Chef Paul has worked with a number of decorated chefs before taking on his first Executive Chef position in 1999. Chef Glomp’s previous experiences include The Suburban Club, Chef’s Expressions, and Josef’s Country Inn. Paul has also been extremely active with several community groups and fundraising events including Meals on Wheels, The Cystic Fibrosis Foundation, The Kennedy Krieger Institute, and The Foundation Fighting Blindness, to name a few. Paul has been an active member of the American Culinary Federation since 1996, and has served as the Vice President and President between 2002 and 2006. In 2003, Chef Paul was recognized by the Restaurant Association of Maryland and the Central Maryland Chapter of The American Culinary Federation as their Chef of the Year. Paul’s passion for cooking and love of the kitchen always shines through with personal touches to both intricate and ordinary dishes.

A recipe from CHEF DOUG WILSON…

SPRING STUFFED NEW ZEALAND LAMB CHOPS

Ingredients:

1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced
1 1/2 cups thinly sliced scallions (white and most of the green parts)
1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered
1 1/2 cups coarsely chopped mixed greens (such as baby spinach, tender Swiss chard leaves, miner's lettuce, pea shoots, orache, green amaranth, outer leaves of escarole or romaine lettuce, and/or beet greens)
1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar
Freshly ground black pepper
1/4 cup chopped fresh mint
2 each 8 bone rack of lamb grilled and cooked rare - let cool * see note
1/2 cup crumbled Feta cheese
Salt
1/3 cup olive oil
1 teaspoon dried oregano, crumbled
1/2 cup dry white wine, plus more if needed
1/2 cup chopped fennel fronds plus tender stalks, or fresh dill
caul fat or sausage casing

Directions:

In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.

Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty).

Cut lamb into individual chops. Stuff each lamb chop with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb chop should be well stuffed. Wrap the lamb chop with caul fat or sausage casing. Cover and refrigerate for at least 3 hours, or overnight.

Preheat the over to 450°F.

Brush the stuffed lamb with oil and sprinkle with the oregano and salt and pepper to taste. Lay out the stuffed lamb chops in a roasting pan. Roast for 20 minutes.

Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.

NOTE: Alternatively, you can use a “butterflied” leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.