Endangered Treasures
Gertrude’s Restaurant at the Baltimore Museum of Art
Baltimore, Maryland. April 22, 2004

THE MENU
The following menu items were developed, in part or whole, from Maryland cookbooks and each book is credited after each respective component of the menu focusing on Chesapeake Bay cookery.

Hors d’oeuvres

Mrs. Kitching’s Crab Balls with an Eastern Shore Cocktail Sauce: “Mrs. Kitching’s Smith Island Cookbook,” 1981

Maryland Pan Fried Chicken with a Firefly Farms Bleu Goat Cheese Dipping Sauce: “Fifty Years in a Maryland Kitchen,” 1873.

Smoked Bluefish Pate on a Toasted Brioche: “Maryland’s Way - The Hammond-Harwood House Cook Book,” 1963.

Roasted Corn Fritters with a Green Tomato Chutney Aioli: “Maryland’s Way”

Beef Tenderloin Wrapped in Smithfield Ham Sliced Thinly on a Crostini: Inspired from a B & O Railroad dining car menu

First Course

A Trio of Appetizers
Colonial Annapolis Oyster “Pye”: “Maryland’s Way”

St. Mary’s Country Stuffed ham and Beaten Biscuits: “Eat, Drink and be Merry in Maryland,” 1932

Crab, Corn and Red Pepper Salad: “My Favorite Maryland Recipes,” 1964

Entrée

Grilled Wild Rockfish with Deviled Crab with a Mousseline Sauce: “Maryland’s Way”

Hominy Timbale

Spring Asparagus Bundle

Dessert

Smith Island Ten Layer Cake and Terrapin Soup Floating in a Crème Anglaise Soup with a Chocolate Terrapin: “Mrs. Kitching’s Smith Island Cookbook”

THE EVENT
The Culinary Trust’s third annual Endangered Treasures benefit raised over $6,000 for the preservation and restoration of old cookbooks at a dinner emceed by Rhea Feiken and John Shields at Gertrude’s Restaurant at the Baltimore Museum of Art on April 22, 2004. Guest speakers included Chef Jacques Pépin, CCP, Editor-in-Chief of Bon Appétit, Barbara Fairchild, President of American Forum and culinary historian, Andrew Smith and author and culinary historian Barbara Haber. The menu was developed from Maryland recipes researched by John Shields. Sponsors included founding sponsor KitchenAid, Phillips Seafood, Trefethen Vineyards and Wimmer Cookbooks. (All photos by Steve Caparulo, CCP/Beauty and the Feast, Inc.)

(From left to right) Rhea Feiken, emcee, John Shields, emcee and co-chair, Barbara Haber, speaker, Barbara Fairchild, speaker, Andrew Smith, speaker, and Jacques Pépin, CCP emcee and speaker posed for a pre-event photograph.

The auction held during a one-hour reception, in conjunction with a live auction conducted during the event helped The Culinary Trust to raise necessary funds to continue administering their Endangered Treasures Library Grants.

Andrew Smith, holding a copy of Mrs. Kitching’s Smith Island Cookbook, shared the lore behind Smith Island and the significance of Chesapeake Bay cookery.

Never too busy to take a moment to share in conversation with his many adoring fans, Chef Jacques Pépin personalizes one of his cookbooks for an event attendee.

John Shields (at podium) introduced Janet Trefethen (far left) of Trefethen Vineyards to speak on behalf of the wines served at the dinner as Rhea Feiken (far right) looks on.

Jacques Pépin, CCP shared a few stories about his life in the kitchen from his memoir, “The Apprentice: My Life in the Kitchen.”

John Shields pictured with the crowd-pleasing dessert Smith Island Ten Layer Cake and Terrapin Soup Floating in a Crème Anglaise Soup with a Chocolate Terrapin from “Mrs. Kitching’s Smith Island Cookbook.”