The battle of Old Bay begins at noon May 15, when chefs from five Baltimore neighborhoods and the downtown hotels go toque to toque to see who can create the best chicken dish with Old Bay seasoning.
The event, part of the Preakness celebration, takes place at the amphitheater area at Harborplace, and celebrity judges and members of the public will sample the dishes and choose their favorite. The neighborhoods are Inner Harbor, Little Italy, Fells Point/Canton, Federal Hill, and Charles Street/Market Center. Among restaurants to be represented are the Pavilion at the Walters, Germano's Trattoria Petrucci, and the Hyatt Regency hotel.
Members of the public who join in the judging will be eligible to win prizes from Old Bay and from Harborplace. Old Bay has teamed up with the Pride of Baltimore II to sponsor cooking contests in five other East Coast cities during Pride visits and will be promoting environmental awareness.
Great ways with slaw
Summertime, with its cookouts and picnics, is synonymous with slaw. Slaw is good nutritional news: Cabbage contains twice the amount of fiber (3.4 grams per 3 1/2 -ounce serving) as lettuce, and has less than 25 calories per cup. If you add a fat-free dressing, such as Marzetti Fat Free Slaw Dressing, you'll save on fat grams, too. For a free recipe booklet using a variety of cabbages and vegetables, send a self-addressed, stamped envelope to: "Grate" Slaw, Consumer Response Department, T. Marzetti Co., P.O. Box 09163, Columbus, Ohio 43229-0163. A sample recipe:
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1/2 cup carrots, shredded
1 Granny Smith apple, cored and sliced (do not peel)
1 cup seedless raisins, golden or dark, or a combination of both
2/3 cup slaw dressing
In mixing bowl, combine cabbages, carrots, apple and raisins. Pour slaw dressing over and toss together lightly. Serve
Chefs cook for women
Caterer Jerry Edwards of Chef's Expressions, Timonium, will be among the chefs offering cooking demonstrations at the Baltimore International Women's Show next weekend at the Maryland State Fairgrounds. Others include Jan Robinson, the "Galley Gourmet" and author of the nautical cookbooks "Ship to Shore" and "Slim to Shore"; and Roz Treiber from Healthy Meals to Go, Owings Mills. Events take place at the Giant Food Creative Cooking Kitchen, in the Festival of Foods pavilion.
The show also features exhibits and demonstrations in the areas of health, fitness, lifestyles, art, business and career, and home and family.
Show hours are 10 a.m. to 8 p.m. Friday and Saturday, and noon to 6 p.m. May 14. Admission is $6 for adults and $3 for children under 12. For more information, call (410) 252-1167 or (800) 316-SHOW.