Culinary enthusiasts put their cooking skills to the test with some of Baltimore’s best restaurant chefs on March 12. Led by chef Jerry Pellegrino, Schola Cooking School offered 25 lucky attendees the perfect space for cocktails, mingling, and, of course, cooking. The night was filled with high-spirits and many laughs, thanks to Schola’s positive energy. The talented chefs, Chad Gauss of The Food Market and La Food Marketa, Chris Amendola of Foraged, and Andy Gaynor of Azumi, gave guests an inside look and taste into their own gourmet recipes. From homemade spaghetti and crab meatballs, to freshly foraged mushroom stew, and even the freshest signature sushi rolls, the night’s menu was diverse and delicious.
Bulleit Bourbon cocktails were one of the many favorite elements of the event and paired perfectly with all dishes. Angry Orchard provided guests with their original cider, rosé cider, and Strawman cider. A fine, well-cooked meal is not complete without dessert and Whisked! oatmeal chocolate chip cookies were a perfect ending of a perfect night.
Our event beneficiary, the Maryland Food Bank, supplies food to hundreds of food pantries, soup kitchens, shelters, and faith-based organizations. They provide direct food assistance and educate the public on the importance of good nutrition, all to improve the lives of fellow Marylanders. Guests were encouraged to bring any nonperishable goods to support their cause.
Thank you to Erin Douglas for capturing the fun atmosphere, vivacious crowd, and delicious dishes of this event.