Cuisine
Summer 2013
Chesapeake Current
Priceless
TM
Local Dining & Gracious Living
Our Local Craft Beer Boom See Pages 8-9...
What’s
Cooking? Now Open For Dinner
L
unch Box Cafe & Catering in Prince Frederick is expanding to offer dinner. It was a logical progression says owner Trish Villari. “We’ll be offering upscale, casual dining with beer, wine and specialty cocktails. We’ll also use local produce from Spider Hall Farm and Chesapeake Bounty as much as we can.” Trish brings a wealth of experience to the table. “I’ve been in the restaurant and catering industry for 24 years, starting when I was 16 years old.” Since opening their doors in 2009, lin the front of the Davis, Upton, Palumbo & Dougherty law offices in Prince Frederick, Trish says they’ve provided local families and businesses with catering for all types of events at affordable prices. The new dinner menu includes daily specials along with a wide variety of fresh salads, appetizers, and soups. Entrees include Jumbo Lump Maryland Crab Cakes, Wild Mushroom Brandied Filet Medallions topped with a creamy, brandied mushroom sauce, Chicken Marsala, Wild Honey Blackened Salmon, and Fettuccine Alfredo with your choice of chicken or shrimp. They also offer a “Kicken’ Chicken Pasta” teeming with garlic, tomatoes, red and green peppers, onions, and jalapeños (for that unexpected kick) served over fettuccine. Lunchbox Cafe features both charming tables on the old-fashioned wrap-around porch, and elegant new indoor dining rooms for a more intimate culinary experience. Dinner is served Wed - Thurs. from 5:00 – 8:00 p.m. and Fri. - Sat from 5:00 – 9:00 p.m.
ABSOLUTELY
delicious!
CHESAPEAKE CURRENT CUISINE™ is a magazine insert in the Chesapeake Current™ and also distributed as a stand-alone publication in high-traffic locations throughout Southern Maryland. It’s packed with information about locally-owned restaurants and pubs on the Western Shore of the Chesapeake Bay along with farmers’ market information. Owner, Executive Editor & Publisher Diane Burr Account Executives Call or email today for advertising information: ads@ChesapeakeCurrent.com Affordable ads for every business and every budget! Barbara Colburn (410) 867-0103 Kay Corcoran (443) 684-8497 Graphic Design Guru Mackie Valdivia Cover Photo Edwin Remsberg (remsberg.com) Staff Photographer Dave Colburn, ColburnImages.com Office Administrator Norma Jean Smith Distribution Team Tamara Timmermann Katherine Willham Kory Quinn Kyndal Christofferson Visit us online at ChesapeakeCurrent.com Chesapeake Current Cuisine™ P.O. Box 295 North Beach, MD 20714 (410) 231-0140 A sister publication of the Chesapeake Current™ Locally owned and operated. We promote “Buy Local” and we don’t try to send your business to St. Mary’s County!
Lunchbox Café & Catering 132 Main Street Suite 100 Prince Frederick, Maryland 20678 (410) 414-9850 2
Chesapeake Current Cuisine Summer 2013
Copyright 2013. All rights reserved. No content or images may be used without express permission from Bayside Partners, LLC. There are no authorized inserts in this issue of Chesapeake Current Cuisine. Please contact us immediately if you find any materials inserted into this publication and we will prosecute to the fullest extent of the law.
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What’s
Cooking? Quick Dishes With Fresh, Local Ingredients Archibald of Herrington on the Bay Catering in Rose C hefHavenMichael recently joined Lisa Barge of the Anne Arundel Economic Development Corporation to talk about the Buy Local Challenge on WBAL-TV’s “Sunday Brunch” program. He demonstrated how to put summer flavors together in two sophisticated, but simple and fresh dishes. Scan the Current Codes with your Smart Phone to watch!
Veggie & Cucumber Crudités
Lisa Barge and Mike Archibald. Photo from the Anne Arundel County Economic Development Facebook page.
Herrington Crab Salad Recipe
by Chef Michael Archibald
In a large bowl, combine 1/2 tbs. lemon zest, 3 tbs. lemon juice, 1/2 tbs. extra virgin olive oil, 1/2 tsp. honey 1/2 tsp. Dijon mustard, 1/3 tsp. salt and a dash of pepper, stirring well with a whisk. In another bowl, combine 1-1/4 cup cooked white corn, 1/3 cup fresh basil, 1/3 cup chopped red bell pepper, 2-1/2 tbs. chopped red onion, 1-1/4 pounds jumbo lump crabmeat, 3-1/2 chopped tomatoes. Pour lemon juice mixture into crabmeat mixture and refrigerate for 30 minutes. Serve chilled.
Corn & Crab Salad
New Name For Calypso Bay
C
reate your own legacy! Calypso Bay Boatyard Bar & Grill in Tracys Landing/Deale is changing its name and the owners want you to weigh in! Anyone who sends in a suggestion will be entered into a raffle to win an overnight stay at the Inn at Herrington Harbour. Here’s some history to get your creative juices flowing … - There has been a restaurant at the Calypso Bay’s location since at least the 1960s. - Previous names included Bobby D’s, Skipjack and Duke’s Tavern. - Tracys Landing, where the restaurant is located, was an important tobacco port on the Bay. - Tracy’s Creek used to be called Herring Creek, back in the 1600s.
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The new name will mark a transformation for the restaurant. The new identity will include: - Farm-to-table and water-to-table concept that will share the bounty of our Chesapeake Bay. - A waterfront tiki bar that will be the main attraction and will be complemented by dining in the sand and a new fire pit, when the weather cools. - New menu and outstanding service. - Continuation of the best Orange Crushes on the Bay. - A year-round and family-oriented North Marina. restaurant. The Raffle Prize package at the Inn at Email suggestions to Info@CBontheBay.com Herrington Harbour includes a one night stay in a by July 31, 2013. The new name will be announced “hot tub” room, pool access, lunch for two at Honey’s Harvest, and dinner for two at the new by August 19. Calypso Bay Restaurant is located at 421 Calypso Bay (value of $500). Expiration Date: Deale Rd., Tracys Landing, at Herrington Harbour December 30, 2014.
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Well Done! New Craft Beer
Brewing Here “
M
y wife bought me a “Mr. Beer” kit one year for Christmas… that was a big mistake,” laughs Jason Mulliken who has just opened a craft beer brewery in Prince Frederick with his wife, Cindy. “We started brewing beer the next day and stayed up all night with a flashlight, watching it bubble! We thought it was fascinating. Then I started brewing in my garage and went to school and seminars to learn all I could about beer. So that’s how we got started!” At that time this began brewing, Jason Mulliken, who grew up in Huntingtown but now lives with his wife and daughters in LaPlata, was working at Verizon. Then, after 15 years of service, he was offered a buy-out, which he jumped at with dreams of putting the money into his own craft beer brewery. “We first looked at Charles County, but decided on Calvert – that’s where I’m from. And I think things happen for a reason,” he adds. They’re starting out conservatively. “There’s a smart way to grow,” Mulliken says. “And there’s a too fast way to jump in over your head and then there’s a bubble that bursts. And we didn’t want that to happen. So we’re starting out small, building up, and looking at long-term, smart growth.” Mully’s Brewery has one, 1,000 gallon tank and three, 450-gallon tanks to start. Cindy Mulliken tells us that they have five brands of beer to start: Patuxent Pale Ale, Marcs IX
Blonde, which are light beers (not calories, but in color), Camelite Wheat, which is obviously a wheat beer, Shucker Stout, which pairs well with oysters, and Jack Straw, named after one of their early supporters. They’ll be “middle of the road” brands, Jason says, retailing in the $9 to $11 range for a six-pack. They will host a tasting room once the beer is ready in August, and also make artisanal sodas for designated drivers or those who won’t drink alcohol. Cindy says they not only brew at their warehouse in an industrial park off Skipjack Road in Prince Frederick, but they also do the bottling and labeling there as well. Another craft beer, Scorpion Brewing, is currently setting up shop in Owings and is still awaiting permits. Owner Brian Dailey says they will be using local barley grown at Swann Farms in Owings for their brew, and he recently picked up a load for that purpose.
Scorpion Brewing of Owings recently purchased this truckload of barley, locally grown at Swann Farms, just up the road.
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Cindy Mulliken demonstrates how their beer bottle labeling machine works.
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Just like Maryland wines, beer brewing is becoming big business. The Brewers Association of Maryland says the industry contributes $9 million in taxes to the State, $56.7 million in federal taxes, all-the-while paying over $13 million in annual wages and creating nearly 35,000 jobs. One place you can find a great selection of craft beers locally is Roland’s supermarket in Chesapeake Beach. Manager Sandy Pelletier-Richnafsky tells us, “We have beers from approximately 30 independent US breweries. Prices range from $1 for a 12-ounce bottle to $11 for a 12 oz bottle. We also carry a large range of imported brews.” As for choosing a craft beer, it really depends on your taste buds. Sandy suggests, “Best advice I can give is to try some of these beers, like you would wine. There are many styles, and levels within the styles. So ‘Happy Tasting!’ ”
The Board of Calvert County Commissioners (BOCC) attended the ribbon-cutting on July 16 at Mully’s Brewery in Prince Frederick. Pictured are (L to R) Commissioner Evan Slaughenhoupt, BOCC President Pat Nutter, Cindy Mulliken, Jason, Mulliken, and Commissioners Steve Weems, Jerry Clark and Susan Shaw. The Mulliken’s daughters watch from above on a platform on one of the brewing tanks.
A vibrant space paired with artisan crafted food & beer delivered with passion
Ruddy Duck Brewery & Grill 13200 Dowell Road, Dowell MD Corner of Dowell & Route 4 410.394.3825 ruddyduckbrewery @ruddyduckgrill
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Well Done! Meet the
Omelet Lady! By William Poe
I
f you have eaten at the Rod ‘N' Reel in Chesapeake Beach any time over the last 35 years, chances are you have seen Margaret Hall, better known as “The Omelet Lady.” Every Sunday morning, Miss Margaret, as she is fondly known, is working the grill, making custom omelets – just the way you like them. Born in Chesapeake Beach in 1932, Margaret Hall has spent most of her life here in Calvert County, and she’s spent her career working for the Stinnett and Donovan families. Her father, Lee Jones, worked on Wesley Stinnett's farm as the superintendent. The Stinnett family also owned and operated Wesley Stinnett's Tavern, which opened in 1936. "I was 15 years old, I used to drop tobacco plants for Mr. Stinnett. He came out there, he said, 'Wouldn't you like to do something better than this?' I said, 'Well I don't know.' He said, 'You work for my daughter Daphne," she says pointing across the street from the Rod ‘N' Reel, "and that Monday, Daddy carried me to Ms. Daphne's house. When I walked in that door, she said, 'Margaret, you do my kids, cause I had my kids (Ms. Hall had her two sons when she was 14 years old), you do my kids like you do yours. You clean my house like you do yours. That was it. Let me tell you, she was a nice lady. And a religious lady." "What was a typical day like being a caretaker for the family?" I asked. "I loved it. I loved it cause she was my second mother. She was good to me. Honest the Lord, she was good to me. That's why I stay with them... Like if it looked like it was going to snow.... she would say, 'Margaret, you got enough wood?' I said, 'I don't know.' 'Margaret, you got enough food?' She would tell Daddy, ‘fill that up (wood carrier) with wood for her.’ She would go up in her freezer and fill a bag of food for me. She would say, 'Margaret, in case it snow, you'll have some wood and food. She was good to me." Joannie Kilmon, one of Fred and Daphne Donovan’s five children, fondly remembers, "Margaret Hall has had very close ties with our family for many years, including at least three generations. She is above all else, a caretaker. She helped our parents Fred and Daphne Donovan, raise us. When she started, she was a young girl herself, and always considered our mother, her mother, too."
Joanie Donovan Kilmon and her second mom, Miss Margaret.
Miss Margaret says, "Every evening before I leave there, I had to kiss all five of 'em (Diane, Gail, Gerald, Joanie, and Freddie). And sometimes, they would go out, you know how boys are, you know. Okay, they would go out there and play, get all dirty... and when Daddy come pick me up, I would leave. I would go. So when I get back in the morning, their mother would tell me, 'Margaret, please don't leave till you kiss 'em. Cause they got off crying’.” Laughing, she continues, "I couldn't wait till they wiped their noses and all of that. I had to kiss 'em whether their noses were bad or not. But I love them. They were good kids. They were good. Lord knows they were good kids." Ms. Kilmon is quick to add, "The life lessons that Margaret has taught us include being a hard worker and staying close to family." Ms. Hall spent 19 years helping to take care of the Donovan household. "And still here with 'em," she adds, referring to her job at the Rod 'N’ Reel. In other words, she’s been working with – and for - the Donovans for 66 years now. "When I started working here (Rod 'N Reel), I didn't work on Sunday, cause I told Gerald (Donovan), I go to church on Sunday. Gerald can get you," laughing, she continues, "Let me tell you, he can get you. He come to me with his head down, 'Margaret,' I said what, 'I ain't got nobody work for doing the omelets on Sunday. Could you do that till Carolyn goes home and have her baby?' I said yeah. Well, she ain't had that baby yet! I'm still working." Again, her burst of laughter. "That's the truth." "I think most people come here on Sunday morning to see you, Ms. Margaret." I said. "You know what? One Saturday morning, there was a husband and wife, said, ‘Ms. Margaret, you still here?' I said, yes, I'm still here. They said, 'we come down here to see you.' I said, really. I said where you from? 'Pennsylvania.' I said, Oh
my Lord." She continues, "And just like when they (people) come in here in the morning, some of 'em walk right by you, won't even say good morning. I said 'good morning'. I said let me tell you, it might be me I said, 'whoever enter that door when they come in, you don't have to call nobody name, just say good morning. I said you know what, we better thank the Lord we can say good morning and good evening to one another. I told Gerald, I said, Gerald, this is your place, but when you come in that door, you don't have to call nobody’s name just say ‘good morning’ or ‘good evening’. That's all. I worked for his mother 19 years. Every morning when I went in there if she up in the kitchen I would say ‘good morning’. If I was in the kitchen and go downstairs, she would come to that chute, 'Good morning, Margaret.' Is that gonna hurt you?" "Did you ever think you'd be working at 81 years old?" I asked. "Indeed I didn't. I'm telling you. They got me. They got me," finishing our talk with her lovely laugh. I will end by telling you that I had my first omelet at the Rod N' Reel. And that entire week after interviewing Miss Margaret for this Chesapeake Current Cuisine article, I made myself omelets for breakfast at home, because I forgot how good they could be! Thank you, Miss Margaret.
“Miss Margaret” at the omelet station at the Rod ‘N’ Reel in Chesapeake Beach.
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