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March News from Miss Shirley's!
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@ShutUpStomach tweeted:
Even on a grey and dreary day, it can still feel like summer with some fried green tomatoes at :)
Team Member Spotlight
Sonia Tovar

Sonia is a dedicated team member who has worked in our Inner Harbor prep kitchen since 2009.  She is always willing to help train new employees, in order to keep our recipes consistent and tasting great. Sonia works hard every day and always has a smile on her face, even during the hottest days in the kitchen. She is also an asset in assisting the chefs and translating for our Spanish-speaking team members. Thanks for being an outstanding team member, Sonia!
Corporate Executive Chef Brigitte Bledsoe for
Chef of the Year!
We are proud to announce that our Corporate Executive Chef, Brigitte Bledsoe, has been nominated by the Restaurant Association of Maryland for Chef of the Year for the second year in a row!

Corporate Executive Chef Brigitte Bledsoe has been the creative force behind the Miss Shirley’s menu since she helped open the original restaurant in Roland Park in 2005. As a Baltimore native, Chef Brigitte was excited to help bring Southern-inspired dishes made with fresh, regional ingredients to the breakfast scene. From creating seasonal menus twice a year, to guiding the kitchen teams at all three Miss Shirley’s locations, Corporate Executive Chef Brigitte’s passion and talent is evident in every delicious bite!

“I’ve always loved cooking. My mom is a fantastic cook. She used to let me go through her recipe books and we’d buy the ingredients so I could make all of the dishes.”

Brigitte has a passion for using seasonal ingredients and fresh local seafood in her Southern-inspired dishes, but more importantly, she has a passion for Miss Shirley’s, and we hope that you do too!

 
Voting will end Friday, March 7th, so please cast your vote now!
Vote for Brigitte
New Spring & Summer Menu to be unveiled March 20th!
March 20th marks the official first day of spring, and you know what that means - the unveiling of our New Spring and Summer Menu!

With warmer weather on its way, we're excited to leave the snow behind and trade out some of our Fall and Winter specialties for fresh Spring and Summer offerings. Wake up your Tastebuds from hibernating with new Spring combinations for Shirley's signature Deviled Eggs and Biscuits. We also look forward to debuting new specialty salads and sandwiches, featuring fresh ingredients from the Chesapeake. 

So join us in celebrating the changing of the seasons and be sure to try some of our NEW Spring menu items, debuting March 20th.

Are you a loyal fan of Miss Shirley's? Also be on the look out for our Miss Shirley's Brunch Club loyalty program coming this month! Be sure to check our Facebook, Twitter, and Website for updates!
Celebrate National Crab Meat Day!
March 9th is one of Maryland's favorite food holidays - National Crab Meat Day!

Between our Crab Cake & Fried Green Tomato Eggs Benedict, our Shirley's 6 oz. Jumbo Lump Crab Cake Sandwich, and our Crab Cake & Fried Green Tomato Club, Miss Shirley's Crab Cake has become a staple on our menu. We are proud to have been named one of Baltimore Magazine's Top 25 Crab Cakes, so we thought we'd share the love this month and give our readers a little taste of one of our most popular dishes!

Make your own Miss Shirley's Crab Cake with our special House-Made Crab Cake Recipe below!

Crab Cake Mix 

Ingredients:
  • 1 egg
  • 1 cup Mayonnaise
  • 1 tablespoon Yellow Mustard
  • 1 teaspoon Worcestershire Sauce
  • ¼ teaspoon Old Bay
  • 1 pinch Kosher Salt
  • 1 dash Tabasco Sauce
1. Combine ingredients in a bowl and mix. 

Crab Cakes 

Ingredients:
  • ½ cup to ¾ cup Crab Cake Mix
  • ¼ cup Cracker Meal
  • 1 tablespoon Parsley
  • 1 pound Jumbo Lump Crabmeat
  • ¼ cup Roasted Red Peppers
1. Preheat oven to 350 degrees.
2. Dice Roasted Red Peppers.
3. Place Crabmeat, Red Peppers, Parsley, and Crab Cake Mix in a bowl.
4. Mix gently.
5. Add Cracker Meal and gently mix.
6. Portion into 3-ounce balls.
7. Place Crab Balls on a nonstick baking sheet and bake for 20-25 min.
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