On May 7th, over 15 of Baltimore’s finest chefs and restaurants, including Jerry Edwards CPCE of Chef’s Expressions, joined together for the 20th Annual Culinary Extravaganza to benefit Meals on Wheels of Central Maryland. Chef’s Expressions is excited to be more involved than ever this year, being the chosen caterer for to handle the service and organization of the event. Giving back to the community is a top priority for Chef’s Expressions and we couldn’t be happier to do so through Meals on Wheels.[caption id="attachment_1395" align="aligncenter" width="640" caption="courtesy of Ken Rochon, Umbrella Syndicate"][/caption]
Jerry Edwards CPCE is the spokesperson for Meals on Wheels of Central Maryland, an organization close to his heart. All of the Chefs who are participating in this dinner also gave their time and resources to the annual fundraiser – this year, Jerry stepped in as the auctioneer and Meals on Wheels helped to raise over $21,000 to help provide nutritious meals to people who are homebound due to age or disability.
The highlight auction item of the evening was the Exclusive Culinary Extravaganza Package which involves 7 of the evening chefs – who will give TWO lucky winners an eight-course dining experience in their home for 12 people, from appetizers to dessert, served with impeccably matched wines with each course.
Meals on Wheels Participating Chefs: CHEF WINSTON BLICK, Clementine’s CHEF JAY COHEN, Mia Carolina CHEF JERRY EDWARDS, Chef’s Expressions CHEF NANCY LONGO, Pierpoint CHEF RONNIE CHING, The Classic Catering People CHEF BARRY FLEISCHMANN, Innovative Gourmet CHEF NINO GERMANO, La Scala Ristorante DARRICK GRANAI, Baldwin Station CHEF DOUG WILSON & CLUB MANAGER PAUL GLOMP, Sparrows Point Country Club GEOF MANTHORNE, Charm City Cakes CHEF RODNEY HENRY, Dangerously Delicious Pies CHEF SARAH MOGOL, The Bountiful Experience CHEF JERRY PELLEGRINO, Waterfront Kitchen CHEF KIMBERLY RIGBY, Parfections CHEF TRAVIS SZERENSITS, The Manor Tavern
Featured Menu Item from Chef’s Expressions
Created by Jerry Edwards CPCE (Chef’s Expressions and Meals on Wheels Spokesperson)
Shitake Mushroom Chopsticks, Candied Ginger and Red Curry Chicken Dim Sum, Asian Bar-b-que Hoisin Glaze
Candied Ginger and Red Curry Chicken Dim Sum
makes 24 Dim Sum
1 tsp. Sesame Oil
1 tsp. Grape Seed Oil
4 ounces Sweet Onion, julienne 4 ounces Carrots, julienne 4 ounces Celery, julienne 16 ounces ground Raw Chicken
4 ounces diced cooked Shiitake Caps 2 tablespoons chopped Basil Leaves 1 tablespoon chopped Mint Leaves 2 tablespoons Candied Ginger
1 teaspoon Rice Wine Vinegar
1 teaspoon finely chopped fresh Ginger 1 teaspoon Sambal
½ teaspoon Thai Red Curry Paste 2 tablespoons Mirin
2 tablespoons Soy Sauce
Salt and Pepper 24 Wonton Skins
1 Egg mix with 1 teaspoon of Water
Sauté onions, carrots, mushrooms and celery in sesame and grape seed oil until tender. Combine chicken and vegetables in a small mixing bowl. Add basil, mint, candied ginger, sambal, red curry paste, Mirin soy sauce, ginger rice wine vinegar salt and pepper.
Fill Won Ton wrappers with ½ oz of mix fold like a purse sealing edges together with egg wash. Steam on banana leaves in bamboo steamers.