Nancy Longo
Executive Chef/Owner
Pierpoint Restaurant and Catering/BOXED by Pierpoint
1822 Aliceanna St, Baltimore
To order, call: 410-675-2080
pierpointrestaurant.com
Nancy Longo’s Pierpoint Restaurant opened in 1989 in a picturesque townhouse in the heart of historic Fells Point. Its menu offers contemporary Maryland cuisine infused with eclectic flavors from around the world.
Guided by her Italian grandmother, Chef Longo began cooking at the age of 7 and received her degree in culinary arts from Baltimore International Culinary College. She’s worked with and for a veritable who’s-who of famous people, including chef Paul Prudhomme, Billy Joel and Barry Levinson (on the set of the movie “Liberty Heights”), and she has appeared on the Food Network’s “Ready … Set … Cook,” “Chopped” and the “Today” show.
A James Beard Foundation Humanitarian Award nominee, Longo has raised more than $200,000 for the Maryland Food Bank. During the pandemic, she has distributed thousands of meals to those in need, as well as to first responders.
In the wake of the pandemic, Longo had to rethink her business model, and BOXED by Pierpoint was launched. Longo creates boxes of handcrafted meals, available for pickup, that can last an entire weekend for a family, and the prices are quite reasonable.
Menu items vary but may include her famous smoked crabcakes, Tuscan chicken, mac and cheese, and chocolate Snickers pie.
Years ago, Longo was asked to audition for a terminally ill man who loved food so much that he wanted a chef to cook during his last few months. Out of that experience, Longo created her “Nurture Meals” program that creates nutritious meals for sick people and those in hospice care. Follow their social media for up-to-the-minute information and call to order pickup.
Chef Nancy Longo's Tuscan Roast Chicken
Ingredients
Marinade:
- 10 cloves garlic
- 1 Tablespoon rosemary
- 1 Tablespoon oregano
- 1 Tablespoon basil
- 1 pinch crushed red pepper
- 1 teaspoon kosher salt
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1 2-pound chicken
Instructions
- Slice garlic and then mix with the remaining ingredients to make the marinade.
- Cut the chicken open, removing the back and flattening it out.
- Pour marinade over the chicken and allow it to marinate for at least 1 hour.
- Bake at 350 for one hour.
- Serve with sliced lemons.
"It's one of those shows that's really fun," The Maryland Theatre Collective executive director Rachel Sandler says of "Falsettos," which runs through May 5 at the Chesapeake Arts Center.
Emma Snyder, owner of The Ivy Bookshop, offers recommendations for must-read titles for adults and children.
Jmore talked with associate artistic director Noah Himmelstein about Everyman Theatre's production of "A Midsummer Night's Dream" and his unique spin on the Shakespearian classic.
This gluten-free chocolate babka recipe from Orly Gottesman is just as sweet, gooey and indulgent as the original.