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THE CLASSIC CORNER




It’s National Hamburger Month!

Here’s an easy recipe you can try yourself at home!

RECIPE: http://bit.ly/1n9zBht


It’s time for Cooking Camp Classic!

Ready…Set…Cook!

Cooking Camp is just around the corner! This year, the classes were chosen by the junior chefs: Soul Food Kitchen, Summer in Italy and Tailgating Winners just to name a few!

For more information contact Jshugarman@classiccatering.com or go to http://bit.ly/1pz8Mko to register for Cooking Camp today!


Harriet Dopkin and David Dopkin awarded the recipient of the Eddie Dopkin first course award, honoring entrepreneurship in hospitality at the Restaurant Association of Maryland Annual Stars of the Industry Awards Gala! #Gala2014

Harriet Dopkin and David Dopkin awarded the recipient of the Eddie Dopkin first course award, honoring entrepreneurship in hospitality at the Restaurant Association of Maryland Annual Stars of the Industry Awards Gala! #Gala2014


Chef John Walsh - Bacon Ice Cream!!!


Cooking Camp Classic 2014

Chef Alan will be on WBAL TV 11 News between 930am and 10am tomorrow morning! Tune in to see what we’re making! I’ll give you a hint…it involves bacon!


SPRING RECIPE: Honey Herb Vinaigrette


Ingredients:

1/4 Cup Champagne Vinegar
2 Tbsp	Dijon Mustard
2 Tbsp	Honey
2 Tbsp	Minced Fresh Chives
1 Tbsp Minced Fresh Parsley
Dash	 Sea Salt
3/4 Cup	Vegetable Oil
To Taste	Salt and Fresh Ground Pepper


Directions:

1. Whisk together the vinegar, mustard, honey and herbs, along with some salt, until well blended. 
2. Whisk in the oil in a steady stream until emulsified. 
3. Adjust seasoning with fresh ground pepper and sea salt.

SPRING RECIPE: Honey Herb Vinaigrette


Ingredients:

1/4 Cup Champagne Vinegar
2 Tbsp Dijon Mustard
2 Tbsp Honey
2 Tbsp Minced Fresh Chives
1 Tbsp Minced Fresh Parsley
Dash Sea Salt
3/4 Cup Vegetable Oil
To Taste Salt and Fresh Ground Pepper


Directions:

1. Whisk together the vinegar, mustard, honey and herbs, along with some salt, until well blended.
2. Whisk in the oil in a steady stream until emulsified.
3. Adjust seasoning with fresh ground pepper and sea salt.


With thoughts of Spring…
Spring Radishes, Sweet Butter, Rustic Bread and Sea Salt!

With thoughts of Spring…
Spring Radishes, Sweet Butter, Rustic Bread and Sea Salt!


Do you know what this is?

It’s most commonly available during spring and late fall and pairs well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.

Do you know what this is?

It’s most commonly available during spring and late fall and pairs well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.


9 notes | Reblog | 5 months ago

Wide Angle Youth Media (http://wideanglemedia.org/) did an excellent story on Green Street Academy Farms. Check out the short video to learn what some amazing students are doing!


Classic Supports the Online Auction for CenterStage

he Classic Catering People have donated multiple auction items to The Baltimore Sun Online Auction for Center Stage. It is one of the largest and most successful fundraising events! Don’t miss out! The auction goes LIVE for bidding on Saturday, but you can get a sneak preview of the items up for auction today! Visit https://www.centerstage.org/Support/OnlineAuction.aspx


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