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

Sunday, September 25, 2016
12:00- 4:00 p.m.

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

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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 Café. While at Wild Onion Café, 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.



Chef Kosmas "Tommie" KoukoulisKosmas "Tommie" Koukoulis
Café 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. Café Mezzanotte is a modern Italian restaurant and lounge with a menu that showcases the rustic flavors and cooking techniques of northern and southern Italy. They are committed to using locally sourced, sustainably grown or raised and certified organic ingredients, and change their menu throughout the year to stay in sync with local farmers.



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

Chef Mark Haskell’s cooking career has taken him to kitchens in Europe, Asia, South America and the U.S. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international experience to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France, is a USDA Master Gardener, a demographer—and an enthusiastic student of the Chesapeake and its food traditions.



Rob VaughnRob Vaughn
Assistant Farm Manager/Pizza Chef
CBF's Clagett Farm
Upper Marlboro, Maryland

When he's not baling hay, managing the native tree nursery, or fixing tractors, Rob is making farm fresh pizzas with the best ingredients possible.  Hand-made dough and sauces, local cheeses and meats, and veggies and herbs straight from Clagett Farm come together in the clay oven (that Rob built) for one of the most delicious slices of pizza you'll ever eat.




Farm to FeastAlexis Starkey
Farm to Feast Catering
Washington, D.C.

Farm to Feast Catering is a company based in Northwest DC, which creates unique and delicious cuisine for events and celebrations. Led by Chef Alexis Starkey, Farm to Feast is dedicated to providing the freshest food, based on local, organic, and biodynamic ingredients and a commitment to sustainability. We work with clients to craft the perfect personalized menu for each event, drawing on a broad range of culinary options, from cutting edge cuisine to comfort food.



Brian WortBrian 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 McCurdyAmy 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.


Mathew RamseyMathew Ramsey
Chef, Author, Photographer
Washington, D.C.

D.C.'s own feisty burger expert, chef, author, photographer—Mathew really does it all. A graduate of the California Culinary Academy, he built a different gourmet burger every week for one year. He's published a mouthwatering cookbook full of tasty creations, and began Bar R–a secret menu, four-person dinner series with a waitlist of hundreds!



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