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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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Wednesday, February 27, 2008
A Taste of Two CitiesThe weekend of April 26-28th promises much for foodies on Maryland's Eastern Shore.
- April 24th through 27th (mostly
Saturday and Sunday), the St. Michael's Food and Wine Festival will be held on the grounds of the Chesapeake Bay Maritime
Museum. Book signings, cooking demonstrations from distinguished chefs on both sides of the Bay, even from both sides of the
Atlantic. Wine tastings, and guest chef dinners throughout Talbot County on Friday and Saturday nights. A weekend ticket is
$130. For tickets and details, check out www.stmichaelsfoodandwinefestival.com.
- Not full? On Sunday, April 27th, Chestertown will be having
its first Taste of the Town, where 15 local chefs will vie for votes to be "the best Taste of Chestertown." Tickets
are $10, and benefit downtown Chestertown and the Community Food Pantry. Their website? www.tasteofchestertown.com
Pick your "poisson," folks.
3:38 pm est
Sunday, February 17, 2008
The Master's Touch A wonderful weekend dinner recently — friends of ours engaged Glenn May, late of the Kennedyville Inn, to cook a private
dinner for six, in celebration of St. Brigid’s Day. (The patron saint of dairy farms.) Awesome, as you might expect,
especially supplemented by our friends' fine wines. Menu:
- Veal Meatballs with
a cilantro sauce
- White bean hummus and crostini
- Chestnut soup, garnished with apple and gorgonzola
- Ricotta Ravioli with
braised veal neck ragu. Rolled and filled right there, I saw it myself!
- Cast iron veal
chop with mushrooms and caramelized pearl onions in a watercress cream sauce
- Sunken
chocolate cake with blood orange and burnt caramel sauce, whipped cream
Was it
strange having someone cook for us and being served outside of a restaurant environment? A little. But as one Silicon
Valley tycoon said of his immense new yacht, “It’s amazing how quickly you can get used to it.” And
especially fun to actually watch the master cook at work. There’s just something different about it.
Elegant,
lovely, and full of laughs as we yakked it up with Glenn and our hosts. Thanks a bunch, everybody. And if you’re
looking for something really special for your dinner crowd, this is it. Glenn's doing occasional cooking lessons, private dinners and some catering. You can reach him at 410-348-5041
2:12 pm est
Saturday, February 9, 2008
Chesapeake Foodie Endorses Ted Kennedy In a somewhat belated move before the Maryland Primary on Tuesday, our editorial board
at Chesapeake Foodie throws its weight behind the Mighty Ted Kennedy as our candidate of choice.
Who
else more appreciates the inestimable value of good food and drink? Obama? Please. I've seen him in person and when
he turns sideways, he disappears. Hillary and McCain? I doubt food or drink is at the top of their agenda. Huckabee? He lost
100 lbs., for heaven's sake. And he's proud of it! Do you think Ted would stand
in the way of approving raw milk cheese production in Maryland? Or interstate wine shipping? Or for one minute put up with
the hoops that our local farmers jump through for organic designation? Or even allow our treasured crabs to be threatened?
I think not! (And obviously, he enjoys sailing.) What's more, Kennedy's enjoying his new role on the campaign trail for Obama, and having the time of his life, reportedly even offering to arm-wrestle his nephew-in-law
Arnold Schwarzenegger. Yep, this big man is the one for us.
1:24 pm est
Saturday, February 2, 2008
A Breath of SpringAn email arrived in the Chesapeake Foodie mailbox -- a major event
in itself, considering that it's been acting up -- from a new name to me. Ivy Brand, a certified organic farm south of Annapolis in Edgewater, Maryland, offers a CSA (community supported agriculture) program
adn wanted to let Chesapeake foodies know about it. If
you're not familiar with how a CSA works, the farm has a superb description. And just to treat yourself, take a tour around the site. it has to be one of the prettiest I've seen in a long time.
Suddenly, nosing out of the browns and grays of winter, there's the promise of fresh greens and spring berries, from people
committed to good food. Better than a seed catalog, and that's saying quite a bit.
9:16 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.
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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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