Cuisine
Fall 2012
Priceless
Chesapeake Current TM
Local Dining & Gracious Living
Photo by KRR Photography & Herrington on the Bay Catering
New Restaurant At The Beach See Pages 12-13
Owings Gets Micro-Brewery See Page 24
Where To Buy Local Turkeys See Page 29
Money-Saving Coupons See Pages 25-28
ABSOLUTELY
delicious! Cuisine
Fall 2012
Priceless
Chesapeake Current TM
Local Dining & Gracious Living
Photo by KRR Photography & Herrington on the Bay Catering
New Restaurant At The Beach See Pages 12-13
Owings Gets Micro-Brewery See Page 24
Where To Buy Local Turkeys See Pages 30-31
Money-Saving Coupons See Pages 25-28
Welcome to our inaugural issue of Chesapeake Current Cuisine (CCC), a sister publication of the Chesapeake Current and Chesapeake Bay Tripper. We’re all about gracious living. In each issue, you can expect to find information about locally-owned restaurants, scrumptious food, spirited spirits, recipes, and money-saving coupons. I’ve always had a love-hate thing for Martha Stewart, and before her, Better Homes and Gardens, Coastal Living, Southern Living, and other publications like these that show how perfect your home and family could be. However, I always feel inadequate and a little let down rather after reading each issue. Don’t you? I strive to be more Martha, but I’m actually more Maxine. Like you, I’m busy. I work hard, really hard. So, we like to go out a couple of times a week for a nice dinner. I prefer going to locally-owned restaurants, and I’d like to know more about the local people in our communities who run them. I want to know their chefs and find out their secrets. I want to know about new places, like Plaza Mexico in North Beach. I want to know about the new micro-brewery in Owings. I want to know where I can get the best local seafood. This is what you can expect in each issue of the CCC. We promise to be much more reality-based than Martha ever will be. Sometimes we might be a little Maxine, but I think you’ll like us or at least get a good chuckle. And unlike Martha, we’re all local. The CCC will show you all the “good things” that are available right here, right now. So I invite you to devour this first issue of the CCC. Keep it, and refer to it again and again until the next issue comes out. Use the money-saving coupons you’ll find in the back. Buy local, and when you do, tell them you found them in Chesapeake Current Cuisine! Sincerely, Diane Burr Founder/Owner, Chesapeake Current Cuisine, Chesapeake Current & Chesapeake Bay Tripper
Want to see your ad in Chesapeake Current Cuisine? It’s an affordable way to reach nearly 40,000 local readers with your message! Call (410) 231-0140 or email ads@chesapeakecurrent.com today for details! 2
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CALYPSO BAY CATERING Our culinary team at Calypso is pleased to present delightful farm-fresh menus that capture the essence of our local growers. We ensure the freshest, seasonal ingredients (both land & sea) are incorporated into each personalized event menu. Calypso Bay has recently renovated two beautiful dining rooms which overlook the scenic Herrington Harbour North Marina. If you are planning an event or have a special engagement in the near future, please feel free to come down for a visit and sample our contemporary “comfort” cuisine.
Calypso Bay at Herrington Harbour North 421 Deale Rd Tracys Landing • 410-867-9787
Hours: Closed Mondays • Tues. - Thurs. 3pm-12am • Fri. 3pm-2am • Sat. 11:30am-2am • Sun. 11:30am-11pm
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Signatures (Buffet Dinner) Petit Sourdough Rolls, Warm Cornbread Muffins & Butter Crispy Caesar Salad Calypso’s Signature Dressing & House Baked Croutons Roasted Breast of Chicken with Braised Leeks Herb Essence Seared Salmon Medallions Wilted Garlic Spinach and Balsamic-Cucumber Relish Basmati Rice with Fresh Chives and a Hint of Tropical Fruit Seasonal Squash SautÊ with Vidalia Onions and Sweet Red Bell Peppers Baked Granny Smith Apple Cobbler Brown Sugar Crumble and Chantilly Cream
Roasted Salmon over Wilted Baby Spinach
Fire-Grilled Pork Chop with Garden Asparagus
Molten Chocolate Ganache Bundt Cake
Seared Ahi Tuna
Signature Cheesecake with Marinated Strawberries
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Well Done! THE ALL-NEW
Thursdays
By Clare O’Shea
M
y husband, David and I like to do the Friday night date thing, and both Thursdays locations – the one in North Beach and the one in Galesville on the West River - are high in our rotation. First, we started going to Thursdays for their scrumptious, succulent cheeseburgers, mainly because they were always happy to give us extra raw onions when we asked. After awhile, we tried other things on their menu, including the seafood, steaks and regular specials. We liked everything so much that we started going to eat at Thursdays in mid-week, too. We are happy regulars. Since Thursdays is a fixture in our community and in our lives, when we heard that they were
moving the North Beach location to Owings, off MD Rt 260, across from Sneade’s, we hoped we’d still love them. They’re still close by, but would it be more of a bar atmosphere? I was concerned because I am allergic to alcohol. I break out… in handcuffs. Well, not yet… but I resist the idea I can hang out in any bar. Several years ago, David and I had stopped by the previous establishment at that location and it looked, felt and smelled like it was on its last legs. So we turned around and walked out. I hoped Thursdays would not make it a similar environment. And fortunately, it’s very different. It’s like the old Thursdays in North Beach, only better! One recent afternoon, I was reminded of Thursdays by my Mom-in-law, who lives across the street from us in Chesapeake Beach. As I happened to be walking by, I noticed her getting into a friend’s car and went over to say hello. Three of her best friends were in the car, Mary Thulin, Pat Friel and Barbara Fairchild, so I asked where they were going.
Thursdays (Paris Oaks Shopping Center) 1751 Horace Ward Rd. Owings (410) 867-7200 Inside the brand new Thursdays in Owings.
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Thursdays Bar & Grill 4851 Riverside Drive Galesville www.thursdaysrestaurant.com
They all chirped happily, “Thursdays!” I said, “Isn’t it a bar?” and they said, “well, it has a beautiful bar, but it’s also a great restaurant with terrific food! Shortly after that, I scheduled a meeting with owner Dave Hysan, and when I walked into the restaurant, I was stunned. He had re-configured, re-modeled and re-done everything from top to bottom. Gone was the dark cavernous bar and stale smoky smell. It’s bright, fresh, clean, and inviting. Everything is new, from the white pine paneling to the lighting, carpets, tables and booths to the shiny new kitchen. They do have a bar, a long beautiful one, where sports are discussed and watched on well-placed TVs! Not for me, though. But for you, great! It’s not loud by any means. It’s cheery and pleasant. The general atmosphere is casual and welcoming, very well thought out! Also, on the other side of the reception area is another huge room. Dave says, “When Calvert County lets us open up this other dining room, we hope to add local Steamed Crabs to our menu during the season.” Dave is an American entrepreneur. He is on the premises of one or the other of his establishments almost all the time. “A hands on approach,” he says, is essential for the running and operating of a successful restaurant enterprise. Dave is a very charming fellow. He has a nonchalant aura about him, like that proverbial “duck,” gliding along on top of the water, while his feet are pumpin’ away underneath it. You know he must work so hard, but it doesn’t show. He is so friendly and relaxed. Listen, my mother-in-law is a great cook and a discriminating food critic. Heck, as all members of the O’Shea clan are. You can bet, if she likes it, if we like it, it is good. The menu is about 90% what you knew and loved in North Beach, but there are a few additional items. Of course, you still can’t beat the burgers. Bring your family to and meet your friends soon at the new Thursdays! You will be so happy you did. About the Author: Clare O’Shea is an account executive with the Chesapeake Current family of publications. She may be reached at (301) 873-5885.
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ten minutes some days to even think about it. I am simultaneously baking desserts for the restaurant with one hand and with the other, writing checks to our beer delivery guy! Yeah, it can be tough. So, I got help! Jessica chose Kim Breedlove of Chesapeake Beach, owner of Breedlove Events, LLC as her wedding planner. Tip #2: Keep your guest list down. I stress out about this daily. I have invited too many people. Where will they sit, where will they stand? What is my budget? That is key. Set your budget and stay within it. Tip #3: Choose your location wisely. Since we are having it at our own place, at Skipper’s Pier, I get to plan every little food and entertainment detail myself. Fortunately, I have ample time to set up the space with the rentals arriving three days in advance. Tip #4: Only enlist those who are really on board. Make sure the staff wants to work your wedding. Since it is on a big holiday, I am bargaining with them, with perks like champagne. avid Rosage and fiancée Jessica LeCronier are taking Tip #5: Buy an address book. Facebook everyone on two major life-changing events at the same time: for their addresses. I had random pages floating around for going into the restaurant business together – and days before this one dawned on me. Get a book and keep planning their wedding. everything in one place. Jessica admits it is biting off more than most people Tip #6: Get your fiancé to help. And remember to could chew. But she and David are still very much in love thank him often! – and Skipper’s Pier is thriving – under their management. Tip #7: Keep a running tab of costs. Try to be However, this is not something she’d encourage moderately modest in your food and liquor choices. Those anyone else to take on at the same time. “Don’t… avoid it can really sneak up on you. like the plague,” she laughs. However, everything is falling Tip #8: Don’t forget your honeymoon! Think about into place nicely. Jessica and David will tie the knot on it as you are thinking about the wedding. It was already New Year’s Eve, at Skipper’s Pier. late October before I started really thinking about where In addition to the partnership at Skipper’s Pier they we could be going. And we really need a getaway! formed earlier this year, David is currently the Tip #9: Stick with your gut feelings. Make your owner/operator of several small businesses including the decisions and don’t look back. I wish I’d taken my own Ice Shack, the Dog House and Green Haven Gardens in advice here. I’d have a lot less stress. But then I have a Pasadena. David earned his Bachelor of Science in restaurant to run as well. My mom says, “It’s a good thing Business administration at Stevenson University and his you are young.” And I suppose she is right! MBA at Loyola College of Maryland. Tip #10: Remember to have fun! Jessica is a trained Sous and Pastry Chef who was working at the Shanty Grille (formerly known as the Crab If you haven’t been to Skipper’s Pier yet under Shanty) in Ellicott City, while also owning and operating David and Jessica’s management, make sure you go soon. her own cake and confection company. She earned her Bachelor’s degree in food service with a minor in baking and pastry at Johnson and Wales University in Charlotte, NC. Jessica won a full-ride scholarship by placing third in a national pastry competition while a senior in high school. They met three years ago through David’s sisters. David says, “I am her biggest fan. I heard about her through my twin sisters, Kayla & Kaitie, years before we met. They used to brag all the time about their friend and fellow lacrosse player who baked these amazingly delicious cakes that she would bring for the team. I can’t tell people enough how kind and how talented she is.” Dave adds, “I did fall in love at first sight, but it was first bite (of one of her cakes) that sealed the deal!” They are getting married at Skipper’s Pier, and if that is not dramatic or exciting enough, it’s going to be on New Year’s Eve! If you’re planning a wedding- or know someone who is – here are some practical tips Jessica shares. Tip #1: Hire a wedding planner. For as creative as I am, event planning is one of my favorite things. However, this is my wedding, and since I only have about
Well Done!
COOKING UP
Love D
Jessica LeCronier and David Rosage began operating Skipper’s Pier in Deale May 1. The couple will get married here at the end of the year.
They offer consistently great seafood in a beautiful waterfront setting, where you can relax and dine in a beautiful and casually comfortable atmosphere. Their signature dishes include The Boss Man Bay & Turf, which is a five-ounce filet served with shrimp and jumbo lump crap atop garlic smashed potatoes, completed with garlic wine butter and chef’s vegetable. Others are Sweet & Spicy Salmon, Spiced Tuna, Whiskey Ribs, Buttermilk Fried Chicken with Country Gravy, Skipper’s Stew, Shrimp & Grits, Fish Tacos, plus Crab Cake Sandwiches and Platters. Also be sure to try their Waterman’s Steamer, with generous portions of shrimp, clams, mussels, snow crab clusters and baby red potatoes in a lemon butter seafood broth. And they have daily specials Tuesdays, go to Skipper’s for $2 crabs and domestic beers. Come for "Winedown" Wednesday's and get half-price bottles of wine with a special tapas style menu to share with family and friends by their warm fireplace along with $1.50 beers and $1 sliders. On Thursdays, come to Skipper’s for $1.50 beers, $2 tacos and their hearty burgers, which are only $5. On Fridays, enjoy their famous All-You-Can-Eat Seafood Buffet with raw oysters on the half shell. If you haven’t tried their seafood buffet yet, you don’t know what you’re missing. Saturday, make your dinner plans around Skipper’s $20 Surf and Turf Night. Order a beautiful, broiled lobster tail basted with butter and a petite filet grilled to your liking paired with a baked potato and chef’s vegetable. It’s a dinner only special they begin serving at 3:00 p.m. Skipper’s Pier is also known for its excellent Sunday Brunch. Skipper's opens bright and early on Sunday mornings with an a la carte breakfast menu starting at 8:00 a.m. until 1:00 p.m. The regular dining menu begins at 11:00 a.m. as well. But don’t eat too much. Save some room for Jessica’s signature desserts, which are absolutely amazing!
Skipper’s Pier Restaurant, Crab House & Dock Bar 6158 Drum Point Road Deale, MD 20751 (410) 867-7110 www.skipperspier.com
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Well Done! MORE SOUTH OF THE
Border Delights
T
hose of you who love Mexico Restaurant in Huntingtown, the standing-room-only hot spot for delicious food and cool Margaritas, will soon have a new location to enjoy. The guacamole green Plaza Mexico at 7th and Bay Avenues in North Beach, just steps from the boardwalk, is expected to open in December. Watch the Chesapeake Current for the exact date. Freddy Murillo, who runs the place, says the menu will be a lot like their first Calvert location, but you can expect some differences and new dishes, too. Although there will be comfortable booths throughout, just like in Huntingtown, there’s a much larger bar area in the building in North Beach that for years housed Thursday’s Bar & Grill. And, Freddy says, this new restaurant will be decorated
differently as well, with the walls covered in beautiful murals. It was just five years ago that Mexico opened in Huntingtown and quickly became a local favorite. It is one of more than a dozen Mexico Restaurants operated by Eldrado Martinez and family in Maryland and Virginia. Freddy is a cousin, and at the same time he’s opening Plaza Mexico in North Beach, he’s opening another restaurant in Howard County. Even though he’s still just in his 20’s, Freddy knows the restaurant business inside and out, and runs a very tight ship. “I came to the United States when I was 15 with my Green Card from Guadalajara, in the Mexican state of Jalisco,” Freddy says. There’s a large a map of Mexico on the wall in the bar at the Huntingtown restaurant, with the towns the
employees are from circled. “We had family in Sacramento (California), so I went to high school there my first year. Then my family and I drove from California to Virginia where my grandparents lived. I remember that was a really, really long drive. Then I finished high school in Virginia.” The family was already operating several successful restaurants in the metro area. They then opened one in Waldorf, where Freddy learned the family business. A few years later, he was ready to manage one of his own. Freddy explains, “We were looking for another location, so we came out here and liked it. So we started the new Mexico Restaurant in Huntingtown and opened September 1, 2006.” “We have six relatives working here and a staff of 14. It’s a lot of work,” Freddy adds. “We have a shift come in about 9:00 a.m. and start cooking. We make all the tortilla chips, salsa, guacamole, the Margaritas – we make eight to nine big buckets of Margaritas a day! Then we cut the meat, the steak, the chicken, and prep the vegetables we’ll need for the day, every morning. We use only fresh ingredients, you can tell. Everything we have on the menu is made fresh from our special recipes that are from Guadalajara.” So what’s most authentic? If you’ve never been to Mexico, what does Freddy suggest you try? “I really like our Fajitas, our California Burritos, Enchiladas, and our Carnitas, which are a pork dish,” he says. Their jumbo frozen Margaritas, with or without sea salt on the rim, are made with their own secret recipe as well. The Fajitas come to your table on those sizzling platters that make all heads turn to see what you’re getting! Fast forward to this year, and watch our Chesapeake Current for the date when the new restaurant will be ready top open in North Beach. Mexico in Huntingtown hosts Happy Hour every day from 3:00 p.m. – 7:00 p.m., which is a great time to taste one of their specialty beers imported from Mexico. The restaurant opens at 11:00 a.m. seven days a week for lunch. Monday through Thursday they close at 10:00 p.m., Fridays and Saturdays at 11:00 p.m. and Sundays they’re open until 9:30 p.m. See you in Mexico, amigos! Manager Freddy Murillo in front of one of the beautiful murals being painted inside the new Plaza Mexico Restaurant in North Beach.
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Expe en e F h C na Diffe n Signature Burritos Mexican Pizzas Unique Catering
Seasoned Tortilla Chips House-Made Salsas Family Meals To-Go
salsaritas.com
Market Square * 906 Costley Way * Prince Frederick, MD * 410.535.5580 14
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Well Done! LOCAL HUNTERS HELP
The Hungry
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ach year, more hunters in Southern Maryland are finding out about and donating to a very special organization: Farmers and Hunters Feeding the Hungry (FHFH). The group calls itself, “an outreach ministry of God’s people transforming a renewable God-given resource into food for the hungry.” This is a non-profit organization, which is very active here in our area and has expanded to most states, Canada and even worldwide. Through FHFH, hunters can donate deer and other wild animals they shoot to the group, which works with local meat processors. They then give the high-protein, low-fat meat to non-profit groups and ministries that feed the needy. In most cases, the meat stays local and is used in the same county where it was harvested.
FHFH actually was started in 1997 in western Maryland. Jay Norris of Owings is the local coordinator, and says he’s been involved with the group for going on five years. Gary Armstrong of Dunkirk, who owns Heavenly Chicken and Ribs is also a leading supporter. The group holds monthly meetings at Gary’s restaurant. Last year in the tri-county area, Norris says hunters in Calvert, Charles and St. Mary’s Counties donated 33,850 pounds of meat to food pantries and independent soup kitchens in our area. That provided for 135,400 meals for the underpriviledged. In the entire state of Maryland, from its inception in 1997 though 2012, FHFH says more than 1.5 million pounds of meat has been donated, which equals more than six million servings for the
www.fhfh.org hungry. Here, they focus on deer. But in other states, the group gets elk, buffalo and other types of meat as well. Norris says this is a program that works out for everyone, all the way around, because it’s a way for hunters to share the excess. “Sometimes hunters don’t want or can’t use all the deer they get in a season. And farmers call us because they have deer destroying their crops. So when they donate a deer to us, we take it to a licensed processor, which then bills us at a charity/non profit rate and we give the food to the hungry in our local areas,” he adds. “This puts protein-rich meat into the hands of charities for those in need.” In Calvert County, Baker’s Meat House and Rowell’s Butcher Shop are participating processors. In Anne Arundel County, there are five participating meat processors. “One white tail deer averages about 50 pounds of venison,” Norris says, “and that will feed about 200 people. The average from cattle is about 41 pounds each.” “People around here have tons of deer in their back yards,” Armstrong says, “and they don’t know who to call to do something about the problem. They should call us. There are lots of bow hunters who can go into neighborhoods so there won’t be gunshots. It’s humane. We know hunters who can help. And then you know that the deer goes to a good cause.” Armstrong says there are about 15 members now, but they keep growing with each meeting as hunters bring their friends. They are planning a Christmas Social for December 3, and numerous activities for 2013. To donate deer or get more info about the local chapter of Farmers and Hunters Feeding the Hungry, call Jay Norris at (410) 610-5220 or email jaynorris@comcast.net. For more about the group, visit their web site at FHFH.org. They will also accept tax-deductible cash donations.
Jay Norris, Gary Armstrong and Rick Stommel invite other local hunters to join the group, Farmers and Hunters Feeding the Hungry. They meet regularly at Heavenly Chicken & Ribs in Dunkirk.
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Well Done! HOW HONEY’S HARVEST
Serves The Community
W
inding down your busy week? Why not take the family to Honey’s Harvest in Rose Haven for Friday Night Pizza Night? Every Friday from 4:00 p.m. to 7:30 p.m., you can savor their new Homemade Italian Bread Pizza, designed by Chef Tom McReynolds, a culinary master who has been with Herrington on the Bay Catering since 1998. The crunchy bread is light but thick and crusty, the toppings fresh and flavorful. Their ‘Everything Pizza’ consists of bubbly cheese, savory pepperoni and bacon, onions, jalapenos, green peppers, mushrooms, and sliced tomatoes. Or, you can choose your pizza with just cheese and pepperoni, or cheese only. All their pizzas are hearty and delicious. You can eat in or take out, and Honey’s will also deliver. Friday Night Pizza Night is the latest of many special events Honey’s Harvest offers to connect with and serve residents of the local community, and the hundreds of slip holders who visit their boats each week. Owner Anna Chaney’s vision was to be the neighborhood deli, market and caterer, of choice, offering local, high quality, artisan products at a great value in an eco-lifestyle manner. And how they’ve managed to do this in just a year and a half is an amazing success story. So much has evolved since they opened for business during Independence Day weekend 2011, their busiest day of the year at the Herrington complex. Honey’s transition from a local convenience store to local specialty shop is a prime example of the Chaney family’s pride in their businesses. Some of the local products you’ll find at Honey’s Harvest are West River Apiary Wildflower Honey, MaxSam Granola, Dough Run Peanut Butter Chocolate Chip 3G Bar, and Calvert Kettle Corn. They feature local wines from Thanksgiving Farms, Running Hare Vineyard, and Cove Point Winery as well. In the summertime, corn and peaches from Swann Farms and other produce are available. In the future, they hope to carry even more local produce and artisan products. They are also working to develop their own Herrington Farm to supply fresh tomatoes, eggs and potatoes. Local non-food items Honey’s carries includes Fancyluscious Soaps, Chesapeake Bay Prints & Note Cards by Melissa E. Kangas, Autographed Blue Crab Prints by Terry Quinn, Antique Reproduction Tables, Chessie Chairs and Cutting Boards by Allen B. Cady. Among the local authors who have had book signings at Honey’s Harvest are Janie Suss (“Oscar & Olive Osprey, A Family Takes Flight”), Stephen R. Brown (“Tidewater,” “The Chesapeake Bay in Photographs”), H.L. Klun (“The Telling,” “Princess Annie and the Magical Kingdom”), Katie Moose (“Maryland’s Western Shore, The Guidebook,” ”God’s Bounty,”), Mick Blackistone (“Dancing with the Tides,” “Watermen of the Chesapeake,” “The Day They Left the Bay”). In the past year, they’ve added more outdoor seating, and themed daily specials. Simply sign up for their email deals at honeysharvest.com to get the specials of the day.
Muffin Mondays start your week off right, and on Tuesdays get your caffeine fix with two-buck cups. Wednesdays, all wines are 15% off and all wine, beer and spirits are 10% off on Friday. On Thursdays you can pick up homemade breads, and of course, Fridays are also the new Pizza Nights. For lunch and dinner, there are daily specials as well. Mondays are TexMex, Tuesdays Italian, Wednesdays comfort food, Thursdays feature local cuisine, and on Fridays, it’s seafood. Be sure to look for Honey’s Harvest coupons in the back of this issue of Chesapeake Current Cuisine for additional savings on party platters and more! In just a year and a half, Honey’s Harvest has truly become a neighborhood gathering place, year around. They recently staged a successful Oktoberfest/ Bier Garten, and in the past year, have organized ice cream socials, and many other fun events. They’ve also started giving back and paying it forward, by hosting fundraisers and school activities. So ask them how they can help your group or cause. For the holidays, you can order homemade dinner rolls, three cheese loaves, Italian breads and French baguettes. They also offer delicious pumpkin, apple and
pecan pies along with Boar’s Head sweet sliced boneless smoked hams. January will be “Wine Month” at Honey’s. Every Sunday at 1:00 p.m., stop by for wine tastings, with homemade breads and artisan cheeses. Their wine, beer and spirit selections are continuously expanding, and offered at very competitive liquor store prices. At Honey’s, wines are available by the bottle or glass. And also on Sundays, you’re invited to Build Your Own Bloody Marys at Honey’s. They feature George’s Bloody Mary Mix, created by George, who was a bartender in Ocean City for 14 years and mixed such famously delicious concoctions that he now has his own brand! Honey’s Harvest offers free delivery within the marina, and will deliver large orders in the vicinity as well. Call them for details. Their Backyard Catering is designed to allow you to be a great host without doing all the work. Basically, all you have to do is order what you want to serve! Their experienced, professional, friendly and reliable service, and quality foods, are offered at competitive prices. It’s the Honey’s Harvest way! So what’s next for this growing, active community gathering place? Anna is working on plans to establish a new roadside location at Herrington Harbour North in Tracys Landing/Deale with a liquor license that would also serve that community year-round. So stay tuned for more on this new venture!
Rich Neiman of Reliable Churchill (liquor distributor) with Anna Chaney, owner of Honey’s Harvest in Rose Haven.
Honey’s Harvest 7150 Lake Shore Drive Rose Haven, MD (410) 257-7757 www.HoneysHarvest.com Fall 2012 Chesapeake Current Cuisine
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Well Done! MICRO-BREWERY
To Open in Owings
A
local man is turning his home-brew hobby into a new micro-brewery, which will have a tasting room open on the weekends so you can come in and down a pint of ale! Brian Dailey of Huntingtown is the brew-master. He tells us the address of his new Scorpion Brewing Company is 929 Skinners Turn Rd, Suite 100, in Owings. So what’s the story behind his beer? Brian says, “The name Scorpion is a tribute to the Chesapeake Bay Flotilla that boldly fought off the British during the War of 1812. The Scorpion was the flagship of the flotilla and was scuttled on Aug 24 1814 in the Patuxent River just north of the MD Rt. 4 bridge in
Waysons Corner to prevent its capture and use by the British. It was a 49-foot sloop-rigged, with optional oar power, floating battery, mounting two long guns and two carronades.” “We hope to be selling our beers around Christmas of 2012. We should be having a ribbon cutting in January 2013,” he adds. Watch for more about Scorpion Brewing in the Chesapeake Current and also in Chesapeake Current Cuisine!
WINTER FUN
At Traders
Brian Dailey with son Xavier, and daughter Kathryn, in the space off Skinner’s Turn Road that he and his wife Hilary are transforming into a micro-brewery and tasting room. Children can spend quality time with Santa Claus, grown-ups can celebrate New Year’s Eve and laugh at a comedy show. Spokeswoman Kelly Felton invites everyone to come to these fun events at Trader’s in Chesapeake Beach has planned through the winter months! Bring the kids for Dinner & Pictures with Santa on December 12 Ring in 2013 at Traders’ Annual New Years Eve Party Get your tickets now for their Comedy Show on February 9 And root for your favorite team at their Annual Super Bowl Party on February 3 Call them or ask at the desk for more information on these events!
Traders Seafood Steak & Ale 8132 Bayside Road Chesapeake Beach, MD 20732 (301) 855-0766 www.traders-eagle.com
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coupons
MONEY-SAVING SNUG HARBOR INN
HONEY’S HARVEST MARKET & DELI
BUY ONE ENTRÉE
FREE DOZEN CHOCOLATE CHIP COOKIES
GET $5.00 OFF SECOND ENTRÉE Expires January 31, 2013
PETIE GREENS
DINE WITH US ANY BREAKFAST, LUNCH OR DINNER PRESENT COUPON & RECEIVE $10 “BOUNCE BACK” GIFT CARD FOR YOUR NEXT VISIT Expires February 28, 2013
PETIE GREENS
DINE WITH US ANY BREAKFAST, LUNCH OR DINNER PRESENT COUPON & RECEIVE $10 “BOUNCE BACK” GIFT CARD FOR YOUR NEXT VISIT Expires February 28, 2013
WITH ORDER OF SIGNATURE SANDWICH PLATTER
HONEY’S HARVEST MARKET & DELI
50% OFF DOMESTIC BEER 30 PACK WITH ORDER OF WINGS AND ITALIAN MEATBALLS PLATTERS (FOOTBALL PACKAGE)
HONEY’S HARVEST MARKET & DELI
50% OFF HOBNOB WICKED RED (UP TO 4 BOTTLES) WITH PURCHASE OF HONEY’S ITALIAN DINNER PACKAGE
CROOKED I BAR AND GRILL
HONEY’S HARVEST MARKET & DELI
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WITH PURCHASE OF HOLIDAY CATERING MENU PACKAGE Fall 2012 Chesapeake Current Cuisine
25
What’s
Gobble Up A Maryland Gobbler
Cooking?
T
he Maryland Department of Agriculture (MDA) suggests that you consider getting local, farm-fresh turkeys from a Southern Maryland turkey grower this year for your holiday feast. “Maryland farmers raise some of the freshest and best tasting turkeys in the country,” said Agriculture Secretary Buddy Hance of Calvert County. “Once you taste a fresh, Maryland-raised turkey, you won’t want any other kind.” According to the last USDA Agricultural Census, Maryland raises 740,000 turkeys that weigh in at 13.47 million pounds with a value of $7 million. Turkeys sold directly from the farm to the consumer account for a small portion of the total production. However, by purchasing a locally raised turkey, you will help support family farms and strengthen the economies in our local communities. And this year, you might want to try Lucie Snodgrass’s Roast Heritage Turkey recipe from her cookbook, “Dishing Up Maryland.” Add a touch of Maryland flare to your holiday meal by pairing it with a local wine as well.
Where To Buy A Local Bird In Calvert County, there’s one farm that has fresh turkeys. This is the Horsmon Farm located at 11831 Horsmon Farm Lane in St. Leonard. It’s operated by Doug and Susan Allen. Call (410) 535-0074 or email susan@susanallencpa.com. MDA does not list any in Anne Arundel County. However, there are several other nearby farms in Southern Maryland that give you options. In St. Mary’s County, two farms raise turkeys. One is Faith Ridge Farm at 42780 Faiths Run Way, Leonardtown, MD 20650. They offer rare Heritage Turkeys and Bourbon Reds. Contact Tony Granados at (301) 997-1095 or email faithridgefarm@yahoo.com. The other is Blue Bird Meadows at 39922 Williams Farm Lane, Loveville, MD 20656. This farm offers Toms weighing 18 to 25 pounds, and hens from 12 to 20 pounds. Call Lamar Gehman at (301) 475-5111 for more info. In Prince George’s County, this grower offers 20-35 pound broad-breasted bronze turkeys that are pasture raised no with antibiotics, hormones or animal byproducts. This is at Good Fortune Farm at 18001 Horsehead Road, Brandywine, MD 20613. Contact Mike and Michelle Klein at (301) 579-2105. And in Charles County, there are three turkey farms. The first is Middleton's Cedar Hill Farm at 13290 Cedar Hill Place, Waldorf, MD 20601. Contact Kelly and Mac Middleton at (301) 645-8464 / (301) 399-9812 or email middletonfarm@comcast.net. Next is Fisher Farm, 10955 Earnshaw Lane, in La Plata. They offer pasture-raised, rare, heritage, Black Spanish turkeys that are medium, large, and extra-large. They even offer online ordering for the holidays at fisherfarmmd.com. Contact Ed Kramer at (301) 717-7434 and email fisher.farm.md@gmail.com. Also in Charles County is Zekiah Farms, LLC in Bryantown operated by David and Cindy Thorne. To reach them about turkeys, dial (240) 216-4065 or email all4orions@comcast.net. Their web site is: zekiahfarms.com If you want a bird that has not been frozen, Bowen’s Market in Huntingtown carries fresh turkeys. Phone Bowen’s Market to pre-order: (410) 257-2222 or (410) 535-1304. Of course, when you contact any of these, please tell them you heard about their turkeys in Chesapeake Current Cuisine!
Roast Heritage Turkey 1 (16-18 pound) Narragansett or other heritage-breed turkey, cavities cleaned, rinsed, and patted dry 1 small onion, peeled 6 garlic cloves, peeled 1 tsp. dried sage 1 T. Dijon mustard 1 tsp. dried thyme 3 T. olive oil 1/2 tsp. dried rosemary 1 tsp. sea salt 1/2 tsp. dried savory 1/2 tsp. freshly ground black pepper
Lucie Snodgrass “Dishing Up Maryland Cookbook”
1. Preheat the oven to 325°F. Place the turkey breast side up on a roasting rack in a shallow roasting pan. Make six small incisions in the turkey’s skin using a sharp knife. Insert the garlic under the turkey’s skin. 2. Spread the mustard over the turkey’s skin with a knife, and then drizzle the olive oil over. Sprinkle the salt and pepper on the turkey’s skin and in the cavities, and place the onion in the neck cavity. Sprinkle the sage, thyme, rosemary, and savory over the turkey, and insert a meat thermometer into one of the thigh areas near the breast. 3. Loosely cover the bird with aluminum foil, making a tent over the turkey and lightly tucking the foil around the edges of the pan. Roast for about 4 hours, or 15 minutes per pound. (See Note). About 30 minutes before the turkey is done, remove aluminum foil and allow the skin to brown. Continue roasting until the meat thermometer reaches 180°F and the turkey’s juices run clear. 4. Remove the turkey from the oven and let it stand, covered, for 20 minutes. Note: If you choose to stuff the turkey, the roasting time will need to be increased.
Photo courtesy of KRR Photography and Herrington on the Bay Catering.
Fall 2012 Chesapeake Current Cuisine
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What’s
Cooking? What To Do With Leftovers: Turkey Bone Gumbo By Bil Shockley
Chef Bil Shockley. our home, we never toss a carcass! I nThere is just so much flavor and so many bonus meals in ‘them bones.’ Stock, soups, stews, and more…. so when Thanksgiving rolls around the wheels really begin turning. And Turkey Gumbo is one of our favorite “leftover” dishes. First off, find room in the freezer for your carcass. Then, when you’re ready for Gumbo, making the turkey stock is job one. You will be amazed how much meat you will yield from even the most meticulously carved bird. Here’s how I do it:
Turkey Stock Recipe 1 turkey carcass 2 onions, chopped 2 carrots, peeled and chopped 4 stalks celery, chopped 4 sprigs thyme 3 bay leaves 6 – 8 parsley stems 1 Tablespoon whole black peppercorns 1 gallon water Chop or crack the carcass into smaller pieces and place in a large pot along with the veggies, herbs and pepper. Cover with cold water and turn on medium high heat. Bring the stock to a simmer and reduce the heat. Continue to simmer for about 1 ½ hours, skimming off any foam that may rise to the top. Remove from the heat and drain stock reserving the liquid. When the solids have cooled just enough to handle, pick through and reserve any turkey meat that has fallen off or still may remain attached to the bones. Now, onto the Gumbo.
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Chesapeake Current Cuisine Fall 2012
About the Author: Bil Shockley is a chef at Honey’s Harvest in Rose Haven.
Turkey Gumbo 1 ½ cups cooking oil 1 ½ cup, flour 1 large yellow onion, chopped (about 2 cups) 2 ribs celery, chopped 1 green pepper, seeded and chopped 1 teaspoon cayenne pepper 1 ½ teaspoon salt 1 ¼ lbs. leftover ham (or Andouille sausage) diced into ¼ inch cubes 3 or 4 bay leaves 8 cups of your turkey stock 2 teaspoons gumbo file powder (dissolved in ¼ cup of the turkey stock) 1 teaspoon cayenne pepper Reserved turkey meat 3 cups chopped leftover turkey Salt and pepper to taste ¼ cup fresh flat leaf parsley chopped 2/3 cup green onion (scallion) tops sliced 2 Tablespoons lemon juice
1. In a large, heavy bottomed pot over medium high heat, combine the oil and flour and cook, stirring until the roux turns chocolate brown. This takes about 30 minutes or so. 2. Stir in the trinity (onions, celery and peppers) and the ham, and blend into the roux. 3. Add the stock, bay leaves, diluted gumbo file and cayenne pepper. Bring to a boil over high heat then reduce the heat. 4. Simmer 45 minutes then add the turkey, salt and pepper. Continue to cook at a simmer, uncovered for two hours, skimming off any fat that may form at the top and stirring occasionally to prevent burning. 5. Thin out with additional stock if needed and adjust the seasoning. Blend in the parsley, green onion and lemon juice, just before serving. Serve with rice.
What’s
Share your favorite recipes with Chesapeake Current Cuisine readers!
Cooking?
What’s your favorite comfort food? Have a secret Crockpot recipe that is simply delish? When it’s cold and dark outside and the wind is whistling, what makes you feel warm and cozy inside? Send us your favorite comfort food and slow cooker recipes to editor@ChesapeakeCurrent.com for future issues of Chesapeake Current Cuisine! Be sure to include your name and hometown!
What To Do With Leftovers
T
urkey and ham sandwiches are always great for a few days after Thanksgiving or Christmas. But what else can you do with leftovers? Here are a couple of creative suggestions! Both the Country Ham Balls and Breakfast or Brunch Strata recipes are from the “Taste of the Beaches Cookbook,” which you can order online for $25 at BayBusinessgroup.org through PayPal (includes shipping). This beautiful keepsake cookbook loaded with local photos makes a thoughtful gift for those on your list who have everything!
Country Ham Balls 2 c. ground cooked ham 1 c. fresh breadcrumbs 1 egg, beaten 3 T. milk 1/3 c. light corn syrup 2 T. vinegar 1 tsp. Worcestershire sauce 2 T. prepared mustard ½ tsp. ground clove
Jackie White Chesapeake Beach
Preheat oven to 350º. Combine ham, breadcrumbs, egg and milk. Form mixture into one-inch balls and place close together on a small baking sheet. Combine remaining ingredients and pout over ham balls. Bake for 20 minutes. Ham balls can be refrigerated or frozen.
Breakfast or Brunch Strata 12 slices of day-old homemade bread, cubed (leave crusts on) 1 c. shredded cheddar cheese 1 c. shredded mozzarella cheese 1 c. ham (diced or cut into small chunks) 24 eggs (yes, two dozen eggs!) 4 c. milk 2 tsp. dry mustard Old Bay Seasoning salt & pepper to taste
Spray a 3-quart or two smaller ceramic baking dishes with cooking spray. Arrange bread cubes, meat and cheeses in the dish(es). Beat eggs and remaining ingredients and pour egg mixture over bread. Cover and refrigerate overnight or 12 to 24 hours before baking. Preheat oven to 350 degrees. Sprinkle top of strata liberally with Old Bay Seasoning. Bake for about one hour until bubbly, crusty and browned. Serves 10+ people. This dish will rise considerably, much like a soufflé as it bakes, so don’t fill pans more than ½ to ¾ full - separate mixture into smaller pans rather than overfill. Photo courtesy of KRR Photography and Herrington on the Bay Catering.
Fall 2012 Chesapeake Current Cuisine
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Market Hours
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