Last Saturday was the 19th annual Maryland Day at the University of Maryland, College Park. It was a family-friendly open house filled with interactive activities and events that teach and inspire future innovators. I initially was going to cover the event and ended up on a stage with a mic in my hand. Ha!
I was compensated for participating in the cooking demonstrations.
They had exhibits all over the campus. They were educational and a lot of fun. As an adult, I was geeked about a few of them. I’m just saying. I can’t share them all but I will share a few.
The weather was summer like, not sure where spring went for the day. It was 90+ degrees outside.
Have you done anything good today?
I had the honor and pleasure of being the MC for two cooking demonstrations. Oh, you want me to talk about food? Not a problem.
Chef George is the Executive Chef of 251 North location, we kicked off the first demonstration of the day with a Grapefruit Creme Brulee.
The session participants had a chance to dine on each recipe after the demonstration. The ManChild loved it, LittleCuteLips liked it until it began to melt.
My squad was on the front row, the ManChild was my videographer/photographer and he did an amazing job. LittleCuteLips was a great cheerleader. She told me she was worried for me but they were surprised I did a good job. No room for a big head in this family I tell you. Glad I could impress the unimpressed, they clearly need to Google me. Whateve!
Chef Rob is a veteran at Maryland Day and in the kitchen. We eased into the second cooking demonstration with Kentucky Bourbon Burgoo. This was a hearty dish, filled with fresh veggies, and includes pork, beef, and chicken. This is something I would be more inclined to make during the fall and winter months.
The mirror was a smart touch, it allows the audience to see what the Chef is doing and how he does it.
The University has a farm (Terp Farm) and they grew basil and turned it into pesto. They grew tomatoes and turned them into smoke marinara. They served their grown beets at Beet Fest. The Universities dining services, in general, served 20% farm to table.
When you speak in front of a crowd, you never know how they are going to respond. Both of our crowds were amazing. They engaged, asked questions, laughed at my commentary and played along with my antics. You can plan what you’re going to say you just wing it. Thankfully I’m good at winging it.
We were a good team and had a lot of fun. The kids tore this meal up, LittleCuteLips said that was her favorite of the two.
Although I had an amazing time with Chef George & Chef Rob there were two more cooking demonstrations later in the day. The Chef’s made Cider & Guinness Braised Wye Angus Beef and Chesapeake Wild Blue Catfish Thermidor. They both sound delicious, I’m sad I couldn’t stick around for a taste test.
This sign was so cute, the Man Child wrote Happy Feet. That was the first movie we took him to see, it came out around his second birthday. I never thought about all the environment lessons that were in the movie. For me, it was Fern Gully, it was a movie about the rainforest.
The Terp Farm was an integral part of Maryland Day. They had a fun game that the kids insisted on playing. The first card we had was Brussel sprouts and you had to put it on the board under the season they should be planted in. It was more educational fun. The four of us did well with our cards so each of us took home a prize.
LittleCuteLips selected a tomato plant. ManChild selected a basil plant. Babe and I went for the Crab Kit. It included a wooden mallet, a bottle of Old Bay seasoning and a cute crab bib.
Huge thanks to the staff that I worked with. They were amazing, and they hooked me up with some amazing swag. I can’t wait to rock it.