Prudhomme drops in at Inner HarborNoted chef Paul...


June 19, 1996|By Karol V. Menzie

Prudhomme drops in at Inner Harbor

Noted chef Paul Prudhomme, the man who made blackened redfish a menu choice from New Orleans to Des Moines and from Ocean City to Malibu Beach, will be signing his books starting at 5 p.m. Friday at Books for Cooks, in the Light Street Pavilion of Harborplace. Prudhomme is in town to accept an honorary doctorate from the Baltimore International Culinary College. For information, call (410) 332-4191.

Bigger isn't necessarily better, but a good case might be made for this: Cheez-It, the perennial snack favorite, now comes in a new size. Big Cheez-It is big enough to dredge a dip or take on a topping such as peanut butter, pepperoni or salsa. Look for it at grocery stores everywhere.

Cooking up funds

The Maryland Culinary Olympic Team is holding a fund-raiser from 7 p.m. to midnight June 28 at the Omni Inner Harbor to help pay the team's way to Berlin for the Culinary Olympics in September. The nine chefs, led by Rudy Speckamp of Rudys' 2900 in Westminster, will offer hors d'oeuvres and a five-course meal. There will also be live entertainment and a silent auction. Part of the proceeds will benefit Maryland Food Bank's Second Helping program. Tickets are $85 per person; for reservations and information call Bill Hedgepeth at (410) 385-6565.

Pub Date: 6/19/96


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