Chefs

Burgers and Brews for the BayLogo: Chesapeake Bay Foundation presents Burgers & Brews for the Bay

Sunday, October 18, 2015
1:00- 4:00 p.m.

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

Click here to buy tickets

The Chefs

Chef Rasheed AbdurrahmanRasheed 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.

www.eatandsmilecatering.com

Recipes
Chef Rasheed's Moroccan Lamb Burger
Chef Rasheed's Roasted Tomato Jam

 

Chef Rita Calvert and Chef Kosmas "Tommie" KoukoulisRita Calvert
Food writer, blogger, stylist, advisor and photographer

As a food writer, blogger, food stylist and advisor, and photographer, Rita Calvert has partnered in writing cookbooks and has developed product lines to showcase the inspiration, art and nourishment of food. "The Grassfed Gourmet Fires It Up!" is her most recent book with co-author and CBF Clagett Farm farmer, Michael Heller. (Pick up a copy on CBF's store) Rita was one of the original founders of Buy Fresh Buy Local Chesapeake. She currently writes "The Taste" restaurant reviews and "Chesapeake Farm-to-Fork" articles for What's Up Magazine.

www.ladycalvert.com
www.homesteadgardens.com/blog/

 

Kosmas "Tommie" Koukoulis
Owner
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.

www.cafemezzanotte.com

Recipes
Rita & Tommie's Beef Sliders with local cheese, tomatoes and basil pesto

 

Chef Henry HanleyHenry Hanley
Chef
Dish and Design Catering
Baltimore, Maryland

Henry specializes in from-scratch, home-style cooking���with a twist. Twelve years in the food service industry has taken him from a washing dishes in his mother's restaurants, to steaming crabs all day, working late nights in downtown pubs, and now catering for folks throughout Maryland, D.C., and Virginia.

www.dishanddesign.com/baltimore/
 

 

 

Chef Mark HaskellMark 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.

www.ffii.us

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