On Tuesday, May 2, twenty-four local architect “celebrity chefs” squared off in a culinary design competition at B-More Kitchen for the third Celebrity Chef Night, hosted by the AIABaltimore Allied Members Committee and the Baltimore Architecture Foundation. Guests mingled and moved from table to table, sampling culinary delights from watermelon gazpacho with lump crab meat to Filipino flan.
Chefs from local restaurants—Chad Gauss of Food Market and La Food Marketa and Andrew Adams of Iron Rooster—judged the culinary designs and selected the best appetizer, entrée and dessert. People’s choice awards were given to best dish and best display.
Best appetizer went to Madhuri Subramaniam, AIA, of Michael Baker International, LLC for her dahi vada, a popular Indian snack made of fried lentil fritters soaked in a yogurt base and garnished with chutneys. Sarah Matta, AIA took best entrée with the Design Collective team for tacos al pastor with tropical salsa. Best dessert went to engineer Ben Roush, PE, FPE of FSi consulting engineers for his delicious homemade frozen custard. Each winner was presented with a 3D-printed trophy designed by Baltimore Architecture Foundation board member Dina Markakis, Assoc. AIA.
People’s choice award for best dish went to Leah Penza, Assoc. AIA, of Penza Bailey Architects for her scrumptious cake pops. She was accompanied by sous-chefs Jeff Penza, AIA and Laura Penza, AIA. The Design Collective team took a second award, people’s choice for best display, for turning their serving table into a festive food truck.
Celebrity Chef Night raised over $7,000 for AIABaltimore and Baltimore Architecture Foundation scholarships and programs, including Future Architects Resources/Kids in Design outreach and education programs for underserved middle and high school students in Baltimore.
The event also included a silent and live auction and a 50/50 raffle.
View photos from the event on the AIABaltimore Facebook page.
AIABaltimore and the Baltimore Architecture Foundation would like to extend a big thank you to all of the participating chefs, volunteers and generous sponsors: