You can choose an open buffet featuring Chef Nancy Longo’s Pierpoint Restaurant cuisine plus your first beer or wine for a small donation. Sounding good? You’ll also have a chance to bid on Nancy’s signed Ravens Memorabilia that she personally acquired over 17 years as the Baltimore Ravens’ representative at Taste of the NFL. And over the same years, Chef Longo has been the driving force behind raising money for Team Ravens Kick the Hunger Challenge that benefits the Maryland Food Bank
For a $20 donation you get Nancy’s delicious food, a bar full of insanely loyal Ravens fans, you help Team Ravens Kick Hunger campaign AND you also get a raffle ticket to win a Superbowl Party catered by Pierpoint. Please note that the full $20 is going to Team Ravens Kick Hunger campaign and Chef Longo is donating all the food. (See recipe below for her Baltimore Raven’s Deviled Eggs)
We need your donations to top the leaderboard
Baltimore, Team Ravens Kick Hunger campaign needs your help; we are low on the leaderboard – the Minnesota Vikings, New England Patriots and New Orleans Saints are in the top three positions. We need your donations EVEN IF YOU CAN’T MAKE IT on Sunday. Please take a moment and go to www.kickhungerchallenge.com and make a donation. Let’s bring the Ravens back to the top.
Longo stated, “We are grateful for all donations. You don’t have to be at the party Sunday to be entered in the raffle for the Superbowl Party by Pierpoint. Donate a minimum of $20 and you can message your receipt to firstname.lastname@example.org.”
Should you win the Superbowl Party catered by Pierpoint here is what comes in that package:
Crab balls, wings, sliders, snacks, chips-dips fruit and cheese tray, chicken dumplings with Mongolian BBQ, hot crab dip, Mexican layer dips and mini desserts. Also in the package are three cases of beer, 1 case of mixed wines and disposables for 20 guests as well as a Taste of NFL Superbowl Ball signed by current and HOF players.
Sunday, January 6th – starting at 12:30 p.m. and on!
1822 Aliceanna Street
(Parking: Street or park at 1910 Aliceanna Street – Vince Sales lot)
410 675 2080
All donations are tax deductible and benefit our own Maryland Food Bank.
6 eggs hard boiled
1 bottle Ravenswood zinfandel
1 Tablespoon Maille Dijon mustard
1 pinch paprika
1 splash hot sauce
1 splash lemon juice
2 Tablespoon mayonnaise
Old Bay – for garnish
1. Boil the eggs. Remove and reserve the yolks to a medium bowl, cover and refrigerate.
2. Take the remaining egg whites and boil them in the zinfandel until they take on color and then refrigerate them overnight.
3. Mix the yolks with Dijon mustard, paprika, hot sauce, lemon juice and mayonnaise until well blended.
4. Spoon or pipe in yolk mixture to reserved purple egg whites. Garnish with a sprinkling of Old Bay.
(Feature photo and Ravens’ egg photo by Nancy Longo.)