Watch the Baltimore Ravens, feed yourself and help 'Team Ravens' - Baltimore Post-ExaminerBaltimore Post-Examiner

Watch the Baltimore Ravens, feed yourself and help ‘Team Ravens’

morguefileOn Sunday where are you watching the Baltimore Ravens’ Ray Lewis for his first game back since his injury and notably his last at M&T Bank Stadium? Are you open to suggestion?

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 pierpointrestaurant@hotmail.com.”

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!

Pierpoint Restaurant
1822 Aliceanna Street
Baltimore MD
(Parking: Street or park at 1910 Aliceanna Street – Vince Sales lot)
410 675 2080
www.pierpointrestaurant.com
All donations are tax deductible and benefit our own Maryland Food Bank.

ravens eggsBaltimore Ravens’ Deviled Eggs

Ingredients:

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

Directions:

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.)


About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact, that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. You will now find Dara applying her broad range of culinary skills as a food stylist for television chefs/cookbook authors the likes of Steven Raichlen, Sara Moulton, Nick Malgieri, and Nathalie Dupree. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is a former member of Women Chefs and Restaurateurs’ national public relations committee. In the past, she has written for Style Magazine, Foodservice Monthly, Mid-Atlantic Restaurant Digest, Urbanite and other sundry publications. Since 2004 she has maintained an award-winning food-related blog called Dining Dish. She co-authored her first cookbook Yum! Tasty Recipes from Culinary Greats in association with Studio Spear. And has written Baltimore restaurant reviews for Gayot.com Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Considered one of Baltimore’s food influencers, you can follow her on Twitter and Instagram @daracooks. Contact the author.
COMMENT POLICY

One Comment

  1. Mo CookbooksEtc says:

    What a cool way to show your team colors, by dying the egg whites in wine. Think this should work for LSU colors too! Gotta’ try this one!

Comments are now closed for this article.

HOME / ABOUT / CONTACT / JOIN THE TEAM / TERMS OF SERVICE / PRIVACY POLICY / COMMENT POLICY