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Not just the Ravens and 49ers will be competing in New Orleans on Super Bowl weekend. At the Taste of the NFL, chefs from every football city will be serving up a regional specialty on Feb. 2 in The Big Easy.
Chef/owner Nancy Longo. pictured, of Pierpoint in Fells Point will meet San Francisco's Chef Gaines Dobbins in the culinary showdown that benefits food banks. She'll be serving crispy Louisiana blue-crab gyoza (pot stickers) with lemongrass oyster stew and crispy leeks.
Chef Dobbins will be preparing smoked Piedmontese brisket on rainbow cabbage slaw with Sharon's BBQ sauce.
The Taste of the NFL isn't a competition, but I'm rooting for Nancy's dish to draw a crowd. It sounds great.
Wayne Kostroski, founder of the NFL food gathering, predicted that both dishes would be popular with the guests. "The Super Bowl teams' stations are always a highlight of the evening," he said in a press release. "Guest can stop by ... to enjoy some regional cuisine and discuss their game-day predictions."
Nancy, who has been part of the Taste of the NFL for 16 years, will be sharing the Baltimore food station with former Ravens Qadry Ismail as part of the fan event.
Go Nancy and Qadry! Go Ravens!
Photo courtesy of Pierpoint's website
