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The Local
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It's everything delicious about the Chesapeake Bay. Where to dine, great food in season, what to cook, drink, classes, events, topics — in short, everything for Chesapeake foodies.
 
Right: "Three Watermelon Desserts" from Bistro Poplar for the "Chef of the Shore" competition
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AUGUST 2008
     Local Doug Rae and Molly Butz give us the inside scoop.
 Foodies, Note! Labor Day's the last weekend lto enjoy their breads and    croissants at the Chestertown Farmers Market (Sat. 8 -12)
 
      Ian Campbell of Bistro Poplar and Tim Petraitis of the Chesapeake Bay Hyatt Resort face off at the farmer's market in Cambridge.
 
Plus recipes: Watermelon Mojitos, and Watermelon Soup with Tuna in Crispy Won Tons. Yum.
 
     Ten Facts and FAQs about Grilling Pastured Meats
 
What's in SeasonA Summer Trio: Tomatoes, Corn and Eggplant
   with Recipes from Rachel Rappaport
 
Rachel's popular site and blog, Coconut & Lime, features her own original recipes, and she's from right here in Chesapeake Foodie-land. We're pleased to team up with her for delicious ways to use What's in Season.
 
  The week is over. The challenge continues.
  the Executive Chef at the Government House.
 
   Barbara Helish's Bella Luna in Royal Oak, MD
 
 
The Talbot County Chef's Crab Cookoff
    Talbot's greats square off. Article and Photo Gallery
 
In Archives: The Chesapeake Bay BBQ Cookoff, Berry Bountiful, The Way of Mole,  Town Dock in St. Michaels,  St. Brigid's Pastured Beef and Veal
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Saturday, January 13, 2007

A Rare Opportunity
What fun! Last week, a rare opportunity for a barrel tasting at St. Michael's Winery. One Merlot, five storage methods: stainless steel and four oak barrels of various birthplaces — U.S., Hungarian and French. For more photos and the whole story, click here.
1:09 pm est

Thursday, January 4, 2007

Scooped by a Big Cheese

I figure we waited about ten days too long. Just last week, Holly and Eric Foster of Chapel’s Country Creamery in Easton were written up in the Washington Post. After our interview in early December, life intervened. I started working on my story, only to find that this well-done article came out the 27th.

Not surprising. The Foster's successful foray into artisanal cheesemaking truly is worthy of headlines…and story waiting to be told. It begins with such a picture: Eric waking Holly up on Christmas morning three years ago telling her she was “late for milking,” and Holly discovering Rainey, a sweet little Jersey, in the garage. Holly, who calls herself a ‘town girl from Denton,’ had never milked a cow before, but  then, as they say, necessity is a mother. 

You can find their cave-aged cheddar and Chappelle at the legendary and chic Cowgirl Creamery store now in D.C., and other retail locations by clicking here. The move is on to create their artisan cheeses completely in Maryland, which will require a change in legislation. Interesting. We'll keep track of this and in a more timely manner. Meanwhile, look for a local cheese article soon. I promise.

9:27 am est


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On Chesapeake Foodie's "FoodTube"

 

Barbara Helish of Bella Luna tells us about turning fresh cheese curd into mozzarella. For more info, see our article.

 

 
 Michael Quattrucci and the Restaurant Local team won the 2008 Talbot County Chef's Crab Cookoff. Here, Michael demonstrates his crab tacos from 2007.
 

VIDEO: Join us at the BBQ Cookoff

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