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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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Sunday, February 18, 2007

Pomegranate molasses

2007-03-04

I've been looking for this ingredient, oh, for about two months now. Ever since Glenn May at the Kennedyville Inn recommended it as a glaze for roasted meats. And just somehow, I didn't want to go online to order. But in a simple chat with a young woman who described herself as "Persian," the talk turned to food, and lo and behold, a Middle Eastern market  was not ten minutes away from us, where we were attending to business in Rockville. Now I have my pomegranate molasses — which is pomegranate juice reduced to a thick, thick syrup. A simple reminder that in food, there is always common ground. And adventure. 

5:11 pm est

Sunday, February 11, 2007

Buy me a beer belly
Okay, not a local product, but it's definitely Skeeter-worthy. Check out The Beer Belly, and its companion product, The Wine Rack. Pays for itself in a single baseball game or wrestling event. The only problem is that the people I know who would want one, already have one. One visit and you'll see what I  mean.
10:37 am est

Saturday, February 3, 2007

The Peak of Mt. Tam

It's an interesting mindbending multi-task; to read Bob Woodward's State of Denial and The Cheese Primer concurrently. Moral: Some things get better with time. Some things do not. And everything has its window.

So anyway, brushing up and branching out in cheeses, and Cowgirl Creamery from San Francisco, now in DC, is at the forefront. Our local artisans are proud to be in their company. Some time had passed since my last taste of Mt. Tam and then happily saw it in the cheese display at the local Whole Foods. 

Wow. Just wow. Triple creme, organic, individual cheeses,with a soft white bloom, and a better-than-brie richness. Maybe 10 oz or so for $10. Went over big when I brought it in for a tasting at work, even though it took every shred of kindness in me to share. (Really, you don't know.) Try it if you can. Do it when you don't have to share.

10:06 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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