Burgers and Brews for the Bay
Sunday, October 1, 2017

Noon-4:00 p.m.

CBF's Clagett Farm
11904 Old Marlboro Pike
Upper Marlboro, MD  20772


Rasheed Abdurrahman
Executive Chef
Eat & Smile Catering
Washington D.C.

Chef Rasheed is an accomplished graduate of the Culinary Institute of America (94). He has more then 20 year's culinary experience, including positions with Kinkeads Restaurant and the Hay-Adams Hotel in Washington D.C., and as owner and Executive Chef of the Wild Onion Caf̩. While at Wild Onion Caf̩, Chef Rasheed was twice featured in The Washington Post, on April 8, 2009 and again Jan 10, 2012. Chef Rasheed was also distinguished for his winning recipe for then-Governor O'Malley's "2011 Buy Local Challenge" kick-off event. Chef Rasheed's focus is on healthy, organic, and delicious seasonal farm-to-table fare. He believes providing the best quality locally produced foods combined with impeccable service is always the key to a successful meal.

Chef Rasheed currently works as the Executive Chef for Eat & Smile Catering company in Washington D.C. Eat & Smile Catering is the first locally sourced caterer in the Washington D.C. area which purchase directly from farmers, bakers, fish folk, and cheese makers within 150 miles of the city.


Kosmas "Tommie" Koukoulis
Cafe Mezzanotte
Severna Park, Maryland

Local restauranteur at one of the Annapolis area's most successful farm-to-table restaurants, Tommie's commitment to clean, locally sourced food is as much about flavor integrity as it is about health. He believes in sustainable food systems that enhance the lives of those eating, as well as the earth from where it all comes.


Mark Haskell
Founder of Friends & Food International, Inc. (FFI)

Mark is a chef, a Master Gardener and culinary garden designer, and food consultant to restaurants and food service providers and dietitians. FFI also specializes in cultural and culinary travel programs in southern Europe and the U.S.A. with a strong emphasis on sustainable practices, food diversity, and understanding culinary and cultural traditions.

Mark got involved with Slow Food USA at the University of Siena, and has worked on Edible School Yard Project programs with the Smithsonian Folklife Festival and in New Orleans and Washington. He has worked in restaurants in Europe, Asia, and South America, as well as North America.

A native of the South Carolina low country, Mark has an affection for southern cooking and gardening. After a career working in international development and demographics, he returned to cooking, gardening, and travel, and was made a Chevalier to the Confr̩rie de Vin de Saint Vincent, Cotes du Rhone, France for his work promoting organic and biodynamic food in the region.


Brian Wort
Farm Manager & Cheesemaker
P.A. Bowen Farmstead
Brandywine, Maryland

Raised in the Midwest where his grandparents on both sides farmed for their families, Brian has a strong love for traditional methods of agriculture and cooking. He is new to Maryland after spending time on a pasture-based farm in Northern California, raising chickens, hand-milking cows, and learning about Management-Intensive Grazing (MIG). He has over three decades of leadership and management experience across several industries, including agriculture, restaurant, retail, Internet development/marketing/tech support, and even Scouting. His experience in multiple disciplines has provided him with a well-rounded education in working with–and motivating–both people and animals. Brian served as President of the Mount Diablo Beekeepers Association from 2010-2013, one of the largest hobby beekeeper clubs in the nation. He is happiest when he is outdoors working with his hands and/or with livestock.


Amy McCurdy
Sales and Marketing Manager
P.A. Bowen Farmstead
Brandywine, Maryland

Amy is a writer, editor, and publicist who also happens to be passionate about farming. She wrote a monthly column on sustainable living when she and Brian were in the San Francisco Bay Area, and was a founding member of Sustainable San Ramon, a non-profit organization dedicated to educating the community about sustainable living practices. She and Brian have been involved with the San Ramon Farmers Market in California for the past five years, managing marketing and community relations, and selling local honey, organic olive oil, pastured eggs, and lacto-fermented products. When she is not writing or tending livestock, Amy is a full-time mom to their two boys.


Kaimana Chee
Executive Chef
Uncle's Hawaiian Grindz
Fallston, Maryland

A Hawaiian native who has brought the essence of North Shore cuisine to Maryland. Uncle's is a full service restaurant and bar committed to locally sourced proteins, vegetables, and dairy. Uncle's brings the aloha spirit to the way they source their ingredients, prepare their food, and serve their guests.

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