For the 4th consecutive year I prepared a dinner to benefit our local food bank, helping to raise over $10,000. The menu uses both canned & dry pantry goods, as well as traditionally wasted parts, offal and scrap. Here’s a rundown of this years menu, as well as links to previous events. If anyone is interested in learning how to put together one of these events in their community, I’d be more than happy to help.

Fruit Cocktail Manhattan

Rittenhouse Rye, Bulleit Bourbon, Dubonnet Rouge& Angostura Bitters that Have Been Muddled on Fruit Cocktail and Allowed to infuse


Hog Collar Poppers

BBQ Sauce Fountain

Fried Bologna

Dueling Trail Mix Mole Sauce

Dueling Trail Mix Mole

Maryland-Style Hot Scrapple Dip

Smoked Gouda & Hot Pepper Spread

Cauliflower Core & Broccoli Core Pickles




Southern Wedding Soup

A Twist on Italian Wedding, This soup has Spaghetti-O’s, House-Made Turkey Meatballs (bound with Chex Mix) and Collard Greens



Pork Patty With Tomato Jam

Pork & Spam Patty with A Tomato and Onion Jam. Served Over Whipped Hominy and Cheese with Southern Style Green Beans


Spam and Pork Patty


Cranberry Granita with Añejo Tequila, Lime Juice & Smoked Chiles



Roasted Corn Husk Ice Cream

Peach Cobbler & Corn Husk Ice Cream

Peach Cobbler with an Oatmeal/Almond Topping. Served with a Roasted Corn Husk and Bourbon Ice Cream

Roasted Corn Husk Ice Cream

Some of the Items Used

Fruit Cocktail

Cauliflower Cores

Broccoli Cooking



Trail Mix



Processed Gouda Cheese

Pork Collar


Ground Turkey

Chex Mix


Canned Tomatoes

Canned Hominy

Canned Green Beans

Cranberry Sauce

Canned Peaches

Corn Husks


The 2014 event

The 2013 event

The 2012 event

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.

Chris Spear

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