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 DUSTIN HEFLIN


Baldwin's Station  
7618 Main Street
Sykesville, MD 21784
410-795-1041

About CHEF DUSTIN HEFLIN

Executive Chef Dustin Heflin is a graduate of Baltimore International Collage, and is now in the kitchen at Baldwin’s Station in Sykesville.

After working in the business for a number of years at Baldwin’s station in Sykesville, and Rusty Scupper in Baltimore to name a few, beginning when he was 17 years old, Heflin began his formal training in culinary arts.

He has had the opportunity to work or study with accomplished chefs along the way, including Eric Yegar formally from Baldwin’s Station. Growing up in Maryland he uses what he grew up eating to inspire him. “Throughout my career in the hospitality industry I feel the best food should [be made] with fresh local ingredients and a simple approach”, he said.

“I was introduced to cooking at a young age by my grandparents; I used to help in the kitchen and watch my grandparents cook. They were always cooking for holidays, birthdays, whenever people were over. Their food was always warm and comforting. My grandmother made the best macaroni and cheese, and soft shell crab sandwiches, and my grandfather had the best home fries and stewed tomatoes. Through my grandparents I learned that food brings family and friends together, it becomes more than just eating – it’s a bonding time. Being inspired by my grandparents made me want to begin cooking at a young age. I was looking up how to make stuff in cook books and on the internet. Ever since then I have loved cooking and cooking for people, whether it is friends, family members or people I don’t know. It’s a great feeling when someone likes your food and enjoys it.

I am thrilled to be able to share my passion of food with my guests. At 25 I am young to be an Executive Chef and I am hungry to make a name for myself in this industry. I hope the diners are excited to be here and that they love the food and have the best experience they ever had.”

A recipe from CHEF DUSTIN HEFLIN…


Smoked Salmon canape


6 slices Brioche bread
½ pound Norwegian smoked salmon
¼ cup Capers
¼ cup Red onions
¼ pound Garlic butter
½ cup Cream cheese
½ Sour cream
1 Table Spoon Dill
 Juice of one lemon 

Use a small ring mold or cookie cutter to cut small rings out of the brioche bread. Spread a thin layer of garlic butter on the tops and bake in a 400 degree oven until crispy. In a bowl mix sour cream and cream cheese until smooth. Add lemon juice and chopped dill, season with salt and pepper to taste. Then ruff chop the smoked salmon, small dice the red onions and capers. Then mix together in a bowl and a little lemon juice. Place a small drop of the cream mixed on one of the toast points then a small amount the smoked salmon mixture, garnish with fresh dill.