Church C.H.A.M.P.What were those 10 guys in chef's hats...

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June 19, 1994|By Karol V. Menzie

Church C.H.A.M.P.

What were those 10 guys in chef's hats and aprons doing at Westview Shopping Center one recent Sunday? Cooking up heart-healthy dishes for fun and a little profit, at least for the three winners, under the auspices of Church C.H.A.M.P. (Community Health Awareness and Monitoring Program) at Liberty Medical Center, St. Agnes Hospital and the American Heart Association. With "Soul Cookin' for the Heart, for Men Who Cook," Church C.H.A.M.P. hoped to draw attention to the fact that men have a higher instance of high blood pressure and thus more need to be careful about their diet. First-place winner of the cook-off was Garrett Mitchell, with Chicken Vegetable Delight, who got $300 and tickets for dinner and a show. Second place went to David Bowie, with Stuffed Bell Peppers, who won $200 and show tickets, and third went to Michael Merritt, with Skinless Oven-Fried Chicken; he won $100. On the menu:

* Science fiction is the theme for a 7-week-old dining spot in Mount Vernon called Sector 8. "We're big into 'Star Trek' and 'The Next Generation,' " says Michael Ammons, general manager and chef at the restaurant, which is owned by Curtis Pozell. "We're what I call a cafe-espresso bar." Besides coffee beverages, the restaurant offers light fare such as hot wings, salads and sandwiches. There are also poetry readings and live acoustic guitar music. "And we have a very nice deck, a beautiful deck with a garden," Mr. Ammons says.

* Pier 500, the waterfront restaurant near the HarborView tower in Federal Hill has a new chef and a few menu changes. Kate Kohler, a Baltimorean and formerly the restaurant's sous-chef, will be presiding over a new mix of Maryland favorites, such as crab cakes and grilled salmon, and Southwest-style dishes, such as Baja grilled swordfish and cowboy steak with four-onion marmalade. "We concentrate a lot on seafood," says general manager Lance Lowenstein, "even in the Southwest dishes."

Have you had your pizza today?

What can you have for dinner that's fast, fresh, infinitely variable, and sure to be a family hit? How about homemade pizza? Americans consume approximately 100 acres of pizza a day, according to EKCO Housewares and the National Association of Pizza Operators. EKCO has just introduced the CrispIt Pizza Crisper, a patented pizza pan that has small holes and channels to allow the pizza crust to bake all around the bottom and to release the moisture that otherwise would make the pizza soggy. The pan comes in two sizes, 12 3/4 inches (suggested price $6.99) and 15 1/2 inches ($9.99). Look for CrispIt at Lechter's, Kmart, Walmart and supermarkets.

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