FUNDRAISER FOR DULANEY HIGH SCHOOL APRIL 16
OPENS NEW LUTHERVILLE-TIMONIUM CHIPOTLE MEXICAN GRILL

Luthersville-Timonium, VA – Chipotle, (chi-POAT-lay), the popular quick-service restaurant chain that according to the Washington Post, “has long been a pioneer in bringing sustainable and organic food to the masses” and whose offerings Food & Wine Magazine calls “delicious”, will start dishing up its award-winning gourmet burritos, bowls, tacos and salads to the public on April 17 at 1830 York Road in Luthervillle-Timonium.
As a pre-opening celebration, it will throw a fundraiser for Dulaney High School on Thursday, April 16 from 5 pm until 8 pm. A $5 donation will be rewarded with a big, gourmet burrito, or order of tacos, a bowl or a salad, along with crispy tortilla chips and piquant salsa or guacamole. Chipotle will even give you a big fountain drink to wash it all down! All proceeds, yes 100%, will go to the high school to support student activities.

Distinguished by fresh, high-quality food, cool decor and speedy service, Chipotle Mexican Grill plays a leading role in the quick-gourmet restaurant industry with its vision of Food with Integrity (FWI). Chipotle’s FWI philosophy stems from Founder, Chairman and CEO Steve Ells’ commitment to move the restaurant chain toward using all responsibly and sustainably farmed ingredients.
All the pork and chicken Chipotle serves is naturally and humanely raised (an all vegetarian diet, no added hormones or antibiotics and responsible animal husbandry). And, while 60 percent of the over 800 Chipotles throughout the U.S. serve naturally raised beef, all of the East Coast Chipotles serve it.  In fact, this year Chipotle will purchase over 60 million pounds of naturally raised meats and sell more naturally raised meat than any other restaurant company. In addition, its sour cream and cheeses are made from milk that is rBGH-free (recombinant bovine growth hormone) and 25 per cent of the black and pinto beans that Chipotle purchases are organically grown. Also, last summer, Chipotle made the commitment to purchase 25 percent of at least one of its produce items for each of its 830 restaurants nationwide from small and mid-sized local farms throughout the growing season. That program will continue and expand this year.
These actions are informed by Chipotle’s mission to change the way people think about and eat

Page 2, Timonium Chipotle
fast food. Aiming to show that food that is served fast doesn’t have to be a typical fast-food experience, Chipotle Mexican Grill pioneered offering gourmet-level ingredients to make food in a quick-service environment.  Yet Chipotle recognizes that fresh isn’t enough. It’s only a starting point. To serve the best tasting food, it is important to understand how animals are raised and vegetables are grown. This thinking is at the heart of Food with Integrity.
“More and more, we’re able to push farther to have a meaningful impact on the way people eat,” explains Ells. “But there isn’t a switch you can throw to make this happen all at once. It’s an incremental revolution, and we’re committed to being part of it.”
Ells came to the decision to use premium ingredients quite honestly. By the time opened his first Chipotle in Denver in 1993, he had graduated from the CIA and worked at San Francisco’s Stars restaurant at the elbow of renowned Chef Jeremiah Tower for three years. While living in the Bay area, he loved to eat at the local tacquerias; yet, he thought he could make that style of food better and came upon the idea of using the same kind of ingredients he used at Stars to fill burritos and tacos. Thus was born Chipotle. True to his training, Ells treated each ingredient with care. He used market-fresh herbs for every dish. He hand chopped fresh ingredients and grilled fresh batches of marinated meats throughout the day, and even made his own tortilla chips seasoned with freshly squeezed lime juice and tossed with kosher salt.
“There are not a lot of moving parts to our menu, so we can focus on grilling the perfect chicken, steaming the perfect rice, slow-cooking the best beans and finding the freshest avocados to mash into guacamole,” Ells says. “The flavor of our food is complex, but we use very simple ingredients.”
Fifteen years later, visitors to any one of Chipotle’s locations will find the same methods, the same menu, and the same emphasis on quality as at Ells’ original Chipotle.  You will see the fresh ingredients prepared in front of you, while you watch rather than while you wait, in an open kitchen. The menu focuses on just two things, yet with countless customer options. It has a hip, clean dining room, great music and gourmet food you can eat with your hands, all for about $7.
The design of each Chipotle also mirrors Ells’ food philosophy. His team has incorporated the principals of sustainable architecture in all new building projects since 2001 and included many of those elements in existing Chipotles. There are four certified green Chipotles in Austin, Texas and Chipotle worked with the US Green Building Council to build LEED (Leadership in Energy and Environmental Design) Chipotles in Gurnee, Ill, Minnetonka, MN and in Deer Park, NY. Another LEED Chipotle is under construction near Seattle, WA. And, while all Chipotle restaurants use similar materials to achieve a sparse, clean, urban look, no two are alike. When possible, Chipotle uses existing space,
incorporating its inherent architectural elements rather than building from the ground up, to achieve a neighborhood feel for each restaurant. The Timonium Chipotle will seat 54 inside, 24 on the outdoor patio. It also will feature fax and on-line order pick up.

“The design of our restaurants complements the food,” Ells says. “The environment should add to the dining experience, not detract from it.”
About Chipotle
Steve Ells, Founder, Chairman and CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food with Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates more than 830 restaurants. For more information, visit www.chipotle.com.

Chipotle Mexican Grill         Hours from 11 :00 a.m. to 10:00 p.m. daily.