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March Of Dimes Signature Chefs: Baltimore & Washington

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I can remember the March of Dimes from early childhood … although it actually came to being in 1938 as an organization concerned with polio. Today the mantra is “saving babies together” and is seen a group involved closely with premature babies. On Monday and Tuesday of this week chefs in Baltimore and Washington served food to attendees of the annual Signature Chef events in both cities. Baltimore raised $165,000 on Monday and I was not able to find out the tally on Washington today (the beauty of the Internet is that as soon as I have it, I will place the number here). In any case the chefs were there in force … with their staffs and plenty of delicious food.. As always, a good time was had by all. I have four pictures here (two from each city) … the rest can be found in my Foto Gallery and they are downloadable.

The Baltimore chefs are on top: Bryan Bernstein (Saval Foodservice) on the left and Daniel Wecker, Elkridge Furnace Inn on the right. The Washington chefs are Chris Clime and Jeff Tunks from Passion Food Hospitality on the left and Nathan Beauchamp from 1789 and John Guaterry from Clyde’s Restaurant Group on the right.

Let’s salute the chefs who keep on giving!

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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