Burgers and Brews for the Bay
Sunday, October 21, 2018

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.

Menu Item: Moroccan Lamb Slider

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.


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

Menu Item: Singapore Slinger Slider

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.


Jeremy Hoffman
Chef and Owner
Annapolis, Maryland

Menu Item: Clagett Farm Beef Slider

Preserve is a casual American restaurant with a focus on pickling and fermentation. The restaurant, located on Main Street in Annapolis, Maryland, sources and showcases many local Maryland farms and businesses on its menu and behind the bar.


Doug Wetzel
Executive Chef
Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art
Baltimore, Maryland

Menu Item: Dark Side Scrapple

Doug is passionate about local foods and supporting local producers. Classically trained in French pastry at the Culinary Institute of America, he began his career in Petaluma (CA) at the famed Della Fattoria, perfecting his skills in artisanal bread and pastry. Doug then worked in a series of positions in both DC and Baltimore honing his skills before taking the helm of the Gertrude’s kitchen.

Doug proudly serves as a board member on the Restaurant Association of Maryland’s Education Foundation, and a volunteer educator for Days of Taste. He has appeared on a number of local and national television shows and was the winner of the 2009 Chocolate Affair taste competition and the People’s Choice Best Dish at the 2017 Farm to Chef event. Doug is also the proud owner of a small but burgeoning side business called Donut Stop Believin’.


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

Menu Item: Carnitas Pork Slider

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.


Steve Grant
Owner and Chef
Family Reunion Farmstead + Kitchen

Menu Item: Clay Oven Pizza

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