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November 16, 2010

Crock-pot Cook Off coming your way -- crockpotters wanted

skizEating Baltimore, the presenters of Baltimore's first Crock-Pot Cook-Off, are still looking for a few more amateur chefs to stuff their slow cookers. The amateur food cooking competition is scheduled for Sunday afternoon, December 5, at the Windup Space.

Wanted are anywhere from 10-15 home cooks "to strut their stuff, and prepare whatever dish you want--as long as it can be made in a standard Crock-Pot." I'm gonna go out on a limb here and assume that using other slow-cooker brands will be kosher. Constestants wil have to bring their own ingredients and own (or borrowed) slow cooker. Everyone paying a $7 admission charge will participate in the tasting and judging. Winner will be crowned.



The Cook-Off is a launch of sorts for Eating Baltimore, a partnership between S.H. "Skiz" Fernando and Michael Nguyen -- I'll tell you more about this project later. For now, email skiz@eatingbaltimore.com to sign up or for more information. Or search for Eating Baltimore on Facebook

Yes, that's Anthony Bourdain in the photo with Fernando. While on an extended stay in his family's homeland, Fernando was Bourdain's tour-guide when "No Reservations" visited Sri Lanka. It was a productive stay for Fernando, who is the author of Rice and Curry: Sri Lanka Home Cooking, maintains the sumptuous website inspired by the book, and sells his own original spice blends. Because this begins to border on the irritatingly productive, I  won't mention the record label just now.  

This feels big.

Posted by Richard Gorelick at 2:50 PM | | Comments (0)
        

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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