Restaurants ‘generous with time, talent and product’


Many Baltimore restaurants go beyond preparing their signature dishes and encouraging customers to come again. They offer their time — and kitchens — in hopes of improving the community.

Many Baltimore Restaurant Week participants — such as Morton’s The Steakhouse, Alizée Boutique Bistro and Wine Bar, and the Oceanaire Seafood Room — call giving back just another part of doing business. They support local and national organizations with thousands of dollars, allow their space to be used for events and work one-on-one with community members in need.

“It’s amazing how generous with time, talent and product the restaurant industry is,” said Judi DiGioia, sales and marketing manager of Morton’s in Baltimore, who is a 25-year employee of the industry and a finalist for the National Restaurant Association’s Cornerstone Humanitarian Award.

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