Jim Holderbaum, personal chef/owner of the brand new Range and Reef, will be serving his delicious seafood and sirloin in the VIP tent at the 19th Annual Polar Bear Plunge on January 24th.
As a local of Maryland, Jim is excited to be a part of a regional tradition benefiting the Special Olympics of Maryland. As thousands plunge into the icy waters of the Chesapeake Bay at Sandy Point State Park, Jim will be turning up the heat grilling sirloin and boiling seafood to perfection.
With a PhD in agriculture, Jim left his job to pursue his passion as a personal chef. Jim has traveled to more than 60 countries taking in cooking methods, flavors and food presentations that inspired him to start the new dining/catering concept called Range and Reef, serving Maryland, especially Baltimore and the Eastern Shore towns, Delaware, Washington, DC and surrounding areas. Whether rotisserie grilling prime rib and top sirloin over natural oak wood fires, preparing a traditional clambake with lobsters and seaweed shipped in from Maine, throwing a shrimp and seafood boil with wild caught gulf shrimp, or grilling premium oysters over cherry and peach wood, Range and Reef tailors outdoor cooking into unique and personalized events.
What inspired him to do this? What are his favorite elements of his new job? Jim is anxious to share his excitement for being part of the 2015 Polar Bear Plunge and his thoughts on his new venture, www.rangeandreef.com.
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