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 NANCY LONGO


Pierpoint Restaurant
  
1822 Aliceanna Strett
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…

BOUILLABAISSE

Ingredients:

3 lbs. rock fish
2 qts clam or fish broth
6 cloves garlic, sliced 
3 tbsp. lemon juice
1/4 cup white wine
3 cups diced tomatoes
2 pinches saffron
2 tbsp. chopped parsley
1 bay leaf
1/4 cup butter
clams, mussel, shrip, scallops, 2 pc per person

Directions:

Take the fish and saute in butter, then add in garlic, then lemon juice, white wine, then add in tomatoes, and saffron and saute 1 minute. Then add in clam broth, bay leaf, and allow to come to a simmer. Now add in shellfish and shrimp. Simmer until clams open. Serve with bread.