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 KIMBERLEY RIGBY


Parfections Handmade Gourmet Chocolates   
10768 York Rd.
Cockeysville, MD 21030
410-878-3353

About CHEF KIMBERLEY RIGBY

Kimberley Rigby’s love of chocolate and interest in innovative ingredients are apparent in her role as Chocolatier for Parfections. She has experimented working with chocolate since she was a child while helping her Grandmother prepare handmade desserts. Along with her Grandmother, she incorporated fresh fruits and herbs picked from the garden to make unique and delicious chocolate desserts. After many years of searching for great tasting chocolate, Kimberley pursued her dream of making delicious handmade chocolates using only natural ingredients. She started Parfections, a company that specializes in producing handmade gourmet truffles. Using great skill and artistry, she and her loyal staff create perfect chocolates with unusual flavors and innovative ingredient combinations. Parfections’ product line currently includes over 30 signature truffle flavors, varieties of chocolate bark and chocolate dipped dried & fresh fruits. By offering unique pairings with beer & wine and our popular “Interactive Chocolate Displays”, Kimberley specializes in creating the perfect “Chocolate Experience” for her clients. We produce customized chocolates for special events, fundraisers, weddings & our corporate clients. Kimberley believes in staying very active in her community and she supports charities whenever possible. Kimberley produces her unique creations onsite at her new boutique style retail chocolate shop located at 10768 York Road, Cockeysville Maryland 21030.

A recipe from CHEF KIMBERLEY RIGBY…


CHOCOLATE COVERED STRAWBERRY TRUFFLES

Ingredients:

16 oz. bittersweet, finely chopped  
3 tbsp. ground dried strawberries 
1/2 cup strawberry puree 
3/4 cup heavy cream 
1/2 cup strawberry preserves 
3/4 cup dutch process cocoa powder (for coating truffles) 

Directions
 
Place the 16 ounces of chocolate in a medium size glass mixing bowl and microwave for 30 seconds. Remove and stir. Set aside. Heat the heavy cream, strawberry puree and preserves in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 1 minute. Using a wire whisk, stir gently, starting in the middle of the bowl and work in circles until all of the chocolate is melted and mixture is smooth and creamy. Gently stir in the dried strawberries. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using your hands or a melon baller, form the chocolate into balls and place onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes to one hour. Place the cocoa powder in a pan and set aside. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves if desired. Place each truffle into the dish with the cocoa powder and move it around to coat; leave truffle in the coating for 10 to 15 seconds before removing. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.

Truffles are best when served at room temperature.