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Welcome to Chesapeake Foodie.com
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 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 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, December 30, 2007
Hic! If perception is reality, I'm sunk. Or more accurately, stewed. My overly
generous friends and relatives loaded (good word) the Foodie cave with lots of wine, wine openers, wine stoppers,
wine-oriented aprons, wine subscriptions. And worse yet, I returned the favor, passing out rum, whiskey, tequila, sparklers,
homebrew kits. Oh, I shudder to think of the mass hangover we have created for ourselves.
The
Washington Post reports today that beer growth narrowed the gap with spirits in 2007, because in the words of one
industry executive, "...consumers, faced with fewer discretionary dollars to spend -- as food and gas costs surge and
home values decline -- are also drinking more at home." While another adds that liquor "growth will continue in
2008, particularly as more new drinkers enter the market with less money to spend on larger luxury items. "The cocktail culture is getting stronger," he said. Liquor is "an affordable luxury," he said. All this is in keeping with the anecdotal musings of our bookstore friend, Lanny Parks of the Compleat Bookseller, who notes that sales of books on drinking are stiff (hah! get it?). She ties it to the economy as well. What does this bode
for the New Year? Sounds like a blanket, a book, and a hot toddy to stave off the wolves of reality. Now there's
a plan. By the way, stay tuned for our story on Fordham Brewery, appearing soon.
9:55 am est
Sunday, December 23, 2007
Read All About It Maybe it's just me, but this year the great books out about food, and food writing, and food cooking, and
the food business were just delightful. Our friend Lanny Parks at the Compleat Bookseller in Chestertown, had some recommendations.
If you're looking for a way last minute gift for your favorite Foodie, check out some of these: "The
Silver Palate Cookbook," 25th anniversary edition. "Secret Ingredients: The New Yorker Book of Food and
Drink." Delicious writing on food and drink from every age of the New Yorker's 80-year history (including cartoons!).
Anthony Bourdain's "No Reservations," and "The Kitchen Diaries: A Year in the Kitchen with
Nigel Slater." Lanny also says that drinking books are hot; must have something to do with the economy. By
the way, we'll be curling up with these books and others for an extended article in January, so send in your favorites!
PS. Dad, your Christmas present is waiting at the front desk of the
hotel connected to Doubleday's. Diana from the office helped me handle it, in case you need a name. Merry Christmas!!!
5:34 pm est
Thursday, December 13, 2007
Should Auld Acquaintance Be Forgot?Two bits of news to pass along. Perhaps I should say "obits" of news. Sadly... - We hear that the Sputnik Cafe is closing its doors. You still have until the end of the year to say goodbye to this
quirkily good little spot. Have a Blue Moon martini and toast old friends.
- And for
those of us to travel down'e'ocean...it's sad to note that the doors of Chesapeake Chicken have closed! This place
in Grasonville was amazing for its amazingly tender rotisserie chicken, great sides, and fun gift shop. Does anyone know if
these people have moved? Or have they just moved on...Please let me know. The restaurant business is a harsh mistress.
6:07 pm est
Thursday, December 6, 2007
Sweet, sweet chocolate. And something good "pho" you.What a great week! Foodie visited DeLoache Chocolate in Annapolis and got the goods on ganache. Article to come as soon as humanly possible. Another heads-up. Tastings Gourmet Market, where you can find Michel Cluizel chocolates, will be hosting a tasting (true to its name) this weekend of John Kelly's
truffle fudge. It's a reportedly "to-die-for" confection. Event scheduled at the store from 11:00 to 3:00 on
Saturday the 8th. Next, if you haven't had "pho" (pronounced fuh?, as in "what
the?), the Vietnamese broth/soup, try it! It's a flavorful, rich clear beef broth with rice noodles and thin strips
of meat and seafood, plus fresh green onions, coriander, bean sprouts, just lightly warmed in the broth. Mmm. Much umami yes. I found it at Viet-Thai Paradise on Riva Road. So good for a winter's day.
6:00 pm est
Saturday, December 1, 2007
Coloring outside the lines.Prepare for a rant... Last week, I was waiting around in a car service shop,
paging through a local rag and was reminded why I started this quixotic little tilt in the first place. I stumbled across
a ghastly advertorial that was passing for food writing. The only good parts sounded like they'd been ripped from an article
I'd already done. Worse yet, the mag appears to be readying to charge people, whereas they used to be free and barely
worth that. These folks never met a restaurant they didn't like, especially if same restaurant had bought ad space on
the next page. That is why I invite you to join me. Write me something. Write me something good.
I've got a spot all ready for you. It's called Readers' Reviews. Don't write that a place is "sure to please" or that "there's something for everyone" or about
"passion" or "healthy, gourmet meals" or other second-rate ad copy. Or what you think a restaurant
review should sound like. Write to me how it made you feel and what you remember, and how it surprised you. Write like they
write in the New York Times. And unlike I've been advised by others, I advise you to color outside the lines.
Will I edit you? Probably. Will you be proud of yourself? You should be. There. I feel better. Join me.
7:00 pm 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.
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Michael Quattrucci
and the Restaurant Local team won the 2008 Talbot County Chef's Crab Cookoff. Here, Michael demonstrates his crab tacos
from 2007.
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VIDEO: Join us at the BBQ Cookoff
About Chesapeake Foodie: We cover great food from oyster farms
on Maryland's Eastern Shore to the vineyards and producers of the western reaches. We invite your participation, too.
Been to a great restaurant and want a recipe? Looking for a food class? Found a terrific supplier? Click on Contact Us.
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