2013 Personal & Private Chef Summit Pre-Summit Tour in Baltimore for October 10

PRE-SUMMIT TOUR (Optional)

Urban Gardens & Lunch at Waterfront Kitchen

Thursday, October 10, noon – 4:30 p.m.

Fee: $65

Meet at 11:30 a.m. for transport to restaurant. Limited to 22 participants on a first-come basis

Before you immerse yourself in two days of professional development designed to help you expand your personal-chef business, join your colleagues on a tour of two thriving urban gardens, preceded by a private lunch at one of Water Front Kitchen DockBaltimore’s hottest eateries known for its commitment to food sustainability.

The afternoon begins with a multi-course experience of the freshest flavors, expertly delivered via creative-yet-familiar dishes and paired with wines. We’ll gather in the Greenhouse of Waterfront Kitchen (www.waterfrontkitchen.com), a seed-to-plate restaurant featuring spirited American cooking that’s committed to sourcing ingredients as locally and seasonally as possible.

Chef Jerry Pellegrino

Our host will be nationally acclaimed chef, restaurateur and wine connoisseur Jerry Pellegrino, whose  cuisine is simple and surprising, pairing unexpected ingredients that work in concert with the restaurant’s wine offerings.

After lunch, we’ll visit two vibrant, productive farms—one small and one large—with tours led by Maya Kosok, a community fellow with Farm Alliance Baltimore (www.farmalliancebaltimore.org).

Hidden Harvest

Our first stop will be Hidden Harvest Farm (facebook.com/groups/hiddenharvestfarm), a half-acre urban farm owned by Tara Megos. Hidden Harvest’s goal is to create a beautiful and bountiful space in which flowers, fruit, vegetables, insects, birds and humans live harmoniously. Megos grows food out of a desire to be more connected with the earth and immediate environment, as well as to learn and teach.

Real Food Farm MontebelloNext, we’ll visit the largest urban farm in Baltimore, Real Food Farm (www.realfoodfarm.org)—Civic Works’ innovative urban-agricultural enterprise engaged in growing fresh produce on a 6-acre site. With the help of a handful of dedicated farmers, this farm operates an orchard of fruit trees, field crops, a hoophouse tunnel, herb garden and seed-starting house. An apiary enables crop pollination and creates local honey. Real Food Farm works toward a just and sustainable food system by improving neighborhood access to healthy food, providing experience-based education, and developing an economically viable, environmentally responsible local agriculture sector.

Following our tour of Real Food Farm, we’ll transport participants to their respective APPCA host hotels in time for the 2013 Personal Chef Summit’s Welcome Reception at Stratford University.

NOTE: The $65 fee includes lunch with wines, tax, tip and transportation from Waterfront Kitchen to both farms, plus transportation to the APPCA’s host hotels upon the tour’s conclusion.

 Meet Chef Jerry Pellegrino, Waterfront Kitchen

The Baltimore Sun wrote: “Chef Pellegrino’s … food can be sensational, a reflection of what’s going on in the best American cooking.” His menus at Waterfront Kitchen are based on local, seasonal ingredients harvested from the restaurant’s own greenhouse and gardens as well as from such urban growers as Big City Farms. He works closely with the restaurant’s full-time gardener, Jo Cosgrove, directing each season’s planting and overseeing summer gardening classes at the greenhouse.

In partnership with Living Classrooms, a nonprofit organization, Pellegrino works with middle-school kids through BUGS (Baltimore Urban Gardening with Students) both in the garden and kitchen. He holds a certificate from the Court of Master Sommeliers and has been Vice Chancellor Culinaire of the Baltimore Bailliage of the Chaîne des Rôtisseurs. He is often featured in cooking segments on local television and is co-host of WYPR-FM’s “Radio Kitchen.”

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