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

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 



Daily Double Sponsor - $500

The Gathering Project

Holly & Dennis Blackledge

Lautman, Maska, Neill & Company 



Chef Expressions 
9526 Deereco Rd
Lutherville-Timonium, MD 21093


Jerry Edwards CPCE is owner and Corporate Chef of Chef’s Expressions Catering and Consulting, Wine Express and “Elements by Chef’s Expressions”, an event design firm.

He is a Past National President of “The National Association of Catering Executives” having served an unprecedented 3 terms.  In 2007, Jerry was inducted into the NACE Hall of Fame, an honor bestowed upon only 6 other people in NACE’s 50 year history.
Jerry is famous for his monthly wine dinners that have grown to over 125 attendees per month.  Each 5 or 6 course dinner specially prepared to pair perfectly with the wines that have been chosen for the evening.
Besides having built one of the most successful Catering companies in his region, Jerry has traveled the world, speaking, training and assisting Caterers, Chefs and Event Planners to animate their clients’ culinary experience.  
As past Food editor for Catersource Magazine he wrote over 30 columns entitled “From The Chef” for each issue.  He was recognized by “Special Events Magazine” as a top 20 industry leader to watch; by “Catering Magazine” as Wedding Caterer of the Year 2000; by “The Academy of Tourism and Travel” as Caterer of the Year 2000 and nominated as Industry Leader of the Year 2004. He was the first Catering member of the Year for NACE in 1992 and 1993. In 2004, he won the Nation’s Capitol “Iron Chef” competition and also won the Baltimore NACE Iron Chef competition. He has won over 30 industry competitions including three ACF Gold Medals and the prestigious “Best Chef” for the Meals on Wheels Culinary Extravaganza. 
His recipes and accomplishments have been seen in the following National Magazines: Food Arts, Special Events, Catering Magazine, Catersource, Culinary Trends, Restaurants and Institutions, Restaurant Hospitality and Chef. 
Jerry is active in many charities for children’s issues, social causes and adult diseases. Jerry is the current spokesperson for Meals on Wheels of Central Maryland.  For nine years he has organized a Celebrity Chef’s Dinner that has raised over $100,000 for Meals on Wheels.  Other charities and activities close to his heart are: St. Vincent’s Center, Baltimore City Schools “Days of Taste” program, The National Academy Foundation for High School Hospitality Students Annual Awards Gala, The American Heart Association, Poverty Solutions, The Greater Baltimore Learning Center, The Academy of Tourism and Hospitality, The American Cancer Society, Cystic Fibrosis, The Baltimore Zoo, The Sister to Sister Program, The Johns Hopkins School of Nursing, The Domestic Violence Center and Turnaround. Recently along with his Executive Chef John Walsh, Jerry rappelled down a 23 story building at Silo Pont to raise money for The Gaudenzia Foundation.
He also sits on the board of The American Institute of Wine and Food; The Academy of Tourism; Travel and Hospitality and The NACE Advisory Council. Additionally, Jerry is an active member of many industry associations including Chaine de Rotiseurs, ISES, NACE, AIWF, ICA, National Restaurant Association, Baltimore Development Corporation, Downtown Partnership, Greater Baltimore Committee and BACVA.  He recently completed a 1 year stint as host of “Talk Cuisine”, a radio program focused on the pleasures of entertaining and cooking.
His newest venture is “Wine Express”, which specializes in private wine tastings of uncommon wines. 
Since his career in catering consulting and administration has taken off he finds peace and solitude in his custom-built Tuscan style kitchen where he creates wine dinners for family and friends.  Jerry is currently working on two books, one for the industry, “We Have Been in Your Kitchen and We Can Help - a kitchen management guide” and for the wine and food enthusiast, “Seasons of the Grape” a book on seasonal cooking and wine pairing in wine growing regions from all over the globe.




Seared Atlantic Cod with Corn and Bacon Succotash

Makes 4 servings

Seared Atlantic Cod:
4 ea 4 ounce pieces of Atlantic Cod Filets (skinned)
1/8 pound Butter
Sea Salt and White Pepper
Season the fish with Salt and Pepper.  Melt the butter in the pan and when it begins to bubble, add the fish.  Baste the fish with the butter until it is almost cooked all the way through.  Cover and refrigerate.  Before serving, bake fish at 350 degrees for 12-15 minutes until cooked all the way through. 
Corn Succotash:
4 ears fresh Corn
¼ pound Bacon
1/2 Vidalia Onion
3 ounces Heavy Cream
3 ounces grated Parmesan Cheese
½ Bunch Fresh Basil- chopped
3 tsp Chicken or Vegetable Stock
Sea Salt and Black Pepper

Cut the kernels off the cobs.  Dice the Pork.  Chop the onions to a medium dice.  In a sauce pan, sauté the Bacon for 5 minutes over medium heat.  Add the onions and sauté until the Bacon is crisp and the onions are caramelized.  Deglaze the pot with the stock.  Add the Corn and sauté for 3 minutes.  With a hand blender, puree the corn for just a minute to partially cream the corn.  Half will be pureed and half will be whole.  Add the Cream, the cheese and the basil.

Simmer for 2-3 minutes and serve.