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‘Mardi Gras North’ Raises Money For Breast Cancer Research

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Ron Matz is an Emmy award-winning reporter who joined the Eyewitness...
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BALTIMORE (WJZ) —  They’re calling part of Baltimore “Mardi Gras North.”  There was an early start to Fat Tuesday in Fells Point.

Ron Matz reports on how two popular taverns are having a party with a purpose.

In New Orleans, the party is in full swing.  At Slainte and Kooper’s in Fells Point, early risers got a start on Baltimore’s own Mardi Gras celebration.  There was great food fit for a king.

“I’m having a hot stack of pancakes.  We’re celebrating Mardi Gras this morning,” said Tim Hamlett of Fallston, a Slainte customer.

“This is Mardi Gras central.  We have Baltimore’s best, our award-winning seafood gumbo.  You’ve got shrimp in there, crab and sausage. It’s topped off with rice and it’s got a little kick to it.  It doesn’t get any better,” said Irish Dave from Slainte.

The good times will roll for hours.

“We’re celebrating all day here for Mardi Gras.  We’re going to have live music this evening at all three of our locations:  Kooper’s, Slainte and upstairs at Woody’s with the best view of the harbor. It’s going to be a festive atmosphere all day and tonight,” said Randy Sherman from Slainte Irish Pub and Kooper’s Tavern in Fells Point.

Irish Dave has the Cajun cooking–beignets for breakfast and Slainte’s award-winning gumbo and a special Cajun burger.

“A blackened burger with Gruyère cheese, blackened shrimp and a Mardi Gras special cole slaw. It’s delicious,” said Irish Dave.

This is a party with a purpose.  Ten percent of the proceeds benefit the Tyanna Foundation, money for breast cancer research.

“The Tyanna Foundation honors the life and legacy of Tyanna O’Brien.  We’re going to donate 10 percent of our proceeds to the foundation and breast cancer research.  We’re supporting the Baltimore chapter.  All of the funds raised go to the local breast cancer centers,” said Sherman.

Other items on the menu at Mardi Gras North include blackened catfish, classic fried shrimp po’boy and Louisiana red beans and rice.

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