Frederick’s Best Tex-Mex and South-of-the-Border Cuisine 467 467 W. W. Patrick Patrick St. St. •• Frederick, Frederick, MD MD
301-663-3800 Enjoy Enjoy great great margaritas margaritas in in the the Acapulco Acapulco Lounge! Lounge! Party rooms and catering available! Party rooms and catering available!
5854 Urbana Pike • Frederick, MD
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301-418-6367 14 Wilmington Ave. • Rehoboth Beach, DE
302-227-0115
EL MARIACHI RESTAURANT
MARIACHIFREDERICK.COM
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11am-10pm Sun-Thurs • 11am-11pm Fri & Sat
301-738-7177 ED RAT
Ritchie Center 765-C Rockville Pike • Rockville, MD Catering available!
ELMARIACHIROCKVILLE.COM MARIACHIREHOBOTHDE.COM Our chef created a robust menu, blending fine Spanish cuisine with traditional Mexican dishes. 26 N. Market St. • Historic Downtown Frederick, MD
301-695-2756 Lunch & dinner daily • Sunday brunch • 11:30am-3pm
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▼
▼ PUBLISHERS Shawn Dewees • sdewees@fredmag.com Joseph Silovich • jsilovich@fredmag.com Whether you choose to dine in our quiet casual restaurant side, or our more bustling tap house side you're sure to experience great food and great service. With 20 taps hosting a constant rotation of craft beers, a large selection of wines, liquors and bottled beer and an American cuisine menu with just a bit of southern flare, we feel JoJo's Restaurant & Tap House has something for everyone.
16 E. Patrick St. • Frederick, MD • 301-732-5197 OPEN: Mon-Sat: 11:30am–2am; Sun: 11am–2am
MANAGING EDITOR Nancy Luse • nluse@fredmag.com PRODUCTION MANAGER Matthew Piersall • mpiersall@fredmag.com GRAPHIC DESIGNERS Annie Ellis • aellis@fredmag.com Matthew Piersall • mpiersall@fredmag.com Dan Jae Smith • danjae@hagerstownmag.com ADVERTISING ACCOUNT EXECUTIVES Linda Dove • ldove@fredmag.com Leslie Lillo • llillo@fredmag.com Misty James • mjames@fredmag.com Jean Wright • jwright@fredmag.com Angela Niessner • angela@hagerstownmag.com Kyra Rodgers • kyra@hagerstownmag.com CONTRIBUTING PHOTOGRAPHERS Turner Photography Studio
5227 Presidents Court Frederick, MD 21703
240.578.4831 www.manaluitalianrestaurant.com
CONTRIBUTING WRITERS Gina Gallucci-White Tripp Laino Matt Makowski
Business Office 6 N. East Street, Suite 301 Frederick, MD 21701-5601 Telephone: 301-662-8171 Fax: 301-662-8399
Authentic Italian cuisine and brick-oven pizza. Outdoor patio seating. Ask about our Gluten-free options. Happy Hour: Monday–Friday 4pm to 7pm DINE-IN • CATERING • TAKE OUT • GIFT CERTIFICATES
4
CRAVE is a yearly publication of Paradigm Publishing, LLC — a joint venture of Diversion Publications Inc., and Hagerstown Publishing, LLC. CRAVE is a supplement to Frederick Magazine (ISSN #006-923) and Hagerstown magazine (ISSN #1555-337X). ©2015 by Paradigm Publishing, LLC. All rights reserved. No part of this publication may be reproduced without the written consent of the publisher. The magazine is not responsible for unsolicited manuscripts or photographs. Distributed through mail subscriptions, and available at local eateries and bars throughout the tri-state area. CRAVE is not responsible for unsolicited material. Advertising rates are available upon request. All rights to submissions, including letters and email, will be treated as unconditionally assigned for publication and copyright purposes and as subject to CRAVE’s unrestricted right to edit and to comment editorially, unless otherwise negotiated by the author. ©2015 PARADIGM PUBLISHING, LLC.
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P.8
7 EDITOR’S NOTE Welcome to our third edition of CRAVE magazine with its pages full of food, drink and fun.
48 SAUCY DINING Chefs are showing creative ways of making dishes even more appealing with the addition of flavorful and beautiful sauces.
14 BEST FROM THE VINES The area abounds with vineyards, shops and restaurants that make it easy and enjoyable to find the right one for your glass.
54 DEGREES OF GRATITUDE When the check arrives, how do you show your appreciation for the food and service?
20 RESTAURANT GALLERY 30 FRISKY FOODS Don’t wait until Valentine’s Day to serve up the foods of love. 36 BOTTOMS UP It’s been a long time since the repeal of Prohibition and finally distilleries are making a comeback here.
EGG-XACTLY WHAT TO EAT Local chefs talk about the versatility of the egg, whether starring alone or mixed with other ingredients.
56 “WAITING” FOR A BIG BREAK Before they were famous, many of today’s actors were schlepping restaurant meals or slinging drinks. 58 FOR WHEN THE APPETITE IS IN CHARGE A listing is provided of some of the top food and drink events in Frederick and Washington counties.
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CONTENTS
ABOUT THE COVER An entreé is made even more delicious with a sauce.
62 FOOD THAT MAKES US PROUD A look at some of the food and drink that makes us who we are. 5
PUB▼TALK
there’s nothing square ▼
a b o u t
T
o u r
his marks the third year for CRAVE, the publication that’s all about food, drink, and culinary events in the Frederick and Washington County area. Each year we bring something new to the table and this edition is no exception. We are fortunate to live in a place where we respect our food traditions— check out the story on the longstanding dishes we have reason to brag about, whether it’s a hot-from-the-fryer Krumpe’s DoNut in Hagerstown or a Hemp’s
m e a l s
roast beef sandwich at the Great Frederick Fair. At the same time, this is an area where our chefs are not shy about trying new and creative dishes. Our feature on the sauces that grace the dinner plate is a great example of how restaurants are kicking things up a notch (at the risk of sounding like a Food Network host) and keeping patrons from getting bored. We also talked to a handful of chefs about what is arguably the kitchen’s most important ingredient, the egg. Legend has it that a chef’s hat contains 100 pleats, exactly the number of different ways an egg can be prepared. Take a look and see if you don’t get egg-spired.CRAVE is also about good drink and we explore the state of wine in the two counties where it seems every time you turn around there’s a new brewery or vineyard on the scene. We tell you what’s available and also offer tips for pairing wine with food. Sometimes, what’s old becomes new again—witness our story about the re-emergence of distilleries, a business that once was humming until Prohibition came on the scene. So far, Frederick County has Springfield Manor in Thurmont that has added a line of spirits to their wine list, as well as the opening in late 2015 of McClintock Distilling in Downtown Frederick. We hope you have the chance to go out and explore what the area has to offer and that you use CRAVE as your guide.
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14
Local Chefs Get Cracking on Fabulous Dishes would be easy to dismiss the egg as just another cooking ingredient, but that would be wrong. Food writer Ruth Edwards once wrote that “It was regarded as natural that any chef worthy of the name could cook an egg at least 100 ways. The most renowned chefs often boasted that they could serve their royal master a different egg dish every day of the year.” The recent movie, The HundredFoot Journey, about rival restaurants in France, showed how one of the owners hired her chefs based solely on how they made an omelet.
Indeed, even the iconic chef hat bears witness to that with the tale that each of the 100-some pleats in the toque represented a different egg recipe. Chef Jeffrey Dempsey of Le Parc Bistro in Downtown Frederick recalls hearing that explanation when he was in culinary school and says “It’s more about lore than anything,” but notes “especially in French cooking the egg is definitely the cornerstone” whether it’s quiche or crepes. Speaking of crepes, Dempsey has a favorite recipe of stirring together milk, flour and eggs and adding fresh herbs to the batter.
BY NANCY LUSE | PHOTOGRAPHY BY TURNER PHOTOGRAPHY STUDIO
9
Chef and owner of Hagerstown’s 28 South Restaurant E. Jay Zuspan III likes to cook eggs in a popover pan, giving them a distinctive shape.
10
A poached egg sits atop the crepe once it’s slid from the pan to a plate and everything is draped in hollandaise—an egg dish if ever there was one. He clearly has a passion for food and has been in kitchens from a young age. While working his way through college towards a degree in computer engineering, he realized that restaurant work was what made him happiest.
Stephanie Wilson, chef at Vintage in New Market, laughs when asked how many egg dishes she knows. “Wow, a lot, over easy, over medium, scrambled and poached. Eggs are a very versatile thing.” A favorite way of serving them at the restaurant is an egg BLT which translates as a poached egg, bacon, spinach and tomato atop a house-made biscuit. “It’s a play on Eggs Benedict, but with a southern touch.”
Dempsey recalls that culinary school included an entire unit just on eggs, from the different preparation methods to handling them safely. Sauces, a mainstay to French cooking, also stressed the importance of eggs and how yolks “add a richness, a silkiness to sauces,” he says.
Eggs are so important at Vintage that Wilson says, “We go through four cases in a week.” Each case has 15 dozen eggs. The deviled eggs alone (a favorite of customers) take up a respectable part of the supply.
Even when Dempsey is in his home kitchen, eggs are front and center. “I love egg salad,” he says, “and I make my kids eggs all the time.”
Her memories from cooking school include lessons on how not to overcook eggs. “Eggs are one of the hardest things to do right. You have to be very
aware of the temperature since the whites cook faster than the yolk. It takes practice to get it perfect. People are very particular about their eggs.”
recently moved to East Patrick Street, expanding the popular tea room into a place for lunch and dinner as well.
Like Dempsey, Wilson tends to cook eggs at home when she needs something quick. “I do like a fried egg sandwich.”
“To me as a baker, the egg is very important,” Tiera says. “The only things without eggs are the scones.” Eggs also appear in her house-made ice cream.
Brandon Sumblin could add to the chef hat with his creation of a deep fried egg over easy, which includes a trip to the deep-fat fryer but results in an egg that still has a liquid yolk. “I’ve been playing around with it for some time,” he says, then smiles. “But I can’t give out how I do it.”
With their Sunday brunch, Serenity goes deep into egg territory. “Our quiche is like the kitchen sink, we can throw anything in there,” says Bradon, and Tiera offers that “brunch is our favorite meal. I could eat brunch all day.” The Sumblins are parents to a toddler, also a breakfast fan who “just loves scrambled eggs,” says her mother.
Brandon and his wife, Tiera, also a chef, are part of Serenity Tea Room & Fine Dining, along with Blanch Henry, Tiera’s mother. The restaurant
Above, left: a deft hand is needed to bring volume to eggs. Above, right: Vintage in New Market offers an egg BLT with everything sitting atop a house-made biscuit.
E. Jay Zuspan III, owner and executive chef at Hagerstown’s 28 South Restaurant, recalls that
11
before starting his career he thought “eggs were something you ate in the morning for breakfast. Going to culinary school taught me just how wrong I was. Eggs can be used as a binder … the yolks to thicken sauces and the whites to make meringue. They are also used as a wash to make baked goods come out golden brown and let’s not forget pasta.” Zuspan estimates the restaurant uses 30 dozen eggs weekly, many appearing on the brunch menu in various forms of Eggs Benedict. “One is a Chesapeake Benedict with crab cakes, a Virginia Benedict with ham, just to name a few. We do omelets, scrambled eggs and just plain fried eggs … My personal favorite way to cook eggs is to poach them in miniature
popover pans. They come out cylindrical and are similar to a soft boiled egg without the shell.” Zuspan, who has been in the business 17 years, starting out at 14 as a dishwasher, says he has cooked with quail and duck eggs in the past, noting that fellow chef John Walla of Black Eyed Susan “just had an appetizer of deviled duck eggs that was really delicious.” As to the 100 ways to prepare an egg, Zuspan says, “I feel as if the possibilities could go on and on past 100 with the new sciences and gadgets that we have in the kitchen today.” It’s time to get cracking.
Opposite page: Serenity Tea Room & Fine Dining in Frederick creates a deep fried egg over easy paired with a filet of beef. Above: Zuspan sauces the popular Chesapeake Benedict that pairs eggs with crabcakes.
13
Best Vines from the
The Area is Brimming with Wine Sources By Gina Gallucci-White Photography by Turner Photography Studio
A
nita Kramer grew up only drinking water. She didn't care for soda because the beverage brought nothing to a meal. “It was actually ruining foods for me,” she recalls. As Kramer grew older and developed a love of cooking, she decided to try wine. “It was like, ‘Bing!’ It hit me that ‘Oh, my gosh. This is what I have been missing.’ (Now) I can start to think about flavors and aromas the way I think about the ingredients in food and start to try to create a connection between them that enhances each other.” A past president of the American Wine Society Frederick Chapter, Kramer cherishes the time of day when her todo list is complete because it means wine time. “When I finally sit down with that glass of wine, I get relaxed and I refocus because it seems to seduce the senses.” And that relaxation not only gives her the opportunity to enjoy her friends, family and surroundings, but also concentrate on aromas and flavors in the wine,” she says. Whether you enjoy white or red, dry or sweet, old world or new, there’s a wine for you. The trick is to discover what you like. Luckily for local residents, there are a bevy of places to sample and buy a wide variety of wines that come from all over the world featuring different coloring, alcohol content, aromas and tannins. Vini Culture Wine Bar & Cafe in Downtown Frederick features a self-serve, high tech dispensing system for its wine offerings. “A lot of people are intimidated by wine and they can come in here and they can taste at their leisure,” says Donna Zukus, co-owner and general manager. “They can select a one-ounce taste, half glass, or full glass. We are here to help them make selections and they don’t feel intimated. They can experiment. We tell them it’s all about their palate and what they like and what they enjoy.” When Bob Kannor decided to open the Downtown Frederick-based wine shop Viniferous, he wanted to
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Vini Culture Wine Bar & CafĂŠ 17
Bob Kannor, Viniferous wine shop introduce residents to quality wine makers they might be unfamiliar with but after one sampling will never forget. “Be open,” he says to customers. “Taste something. It’s supposed to be enjoyable and fun. Don’t make it hard.” Looking for a beautiful backdrop to go with your pinot noir or chardonnay? Head to one of the area’s many wineries and vineyards. “You get to see it all,” says Carol Wilson, owner and marketing director for Elk Run Vineyards and Winery in Mount Airy. “We have a very well trained staff. We make an effort to educate people about (wine).” Many of these facilities offer wine tastings where each person’s palate can be accommodated. “I can’t tell you how many people come in and say ‘I don’t drink Chardonnay’ or ‘I don’t like merlot.’ There is so much difference in where it grows, what the alcohol/ sugar level is, and who the winemaker is. If you have an opportunity to taste, you should do it.” Yvonne Ford, owner of Red Heifer Winery in Smithsburg, believes it’s important for people to experience
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wineries. “For a nominal fee...you can go and sample wines,” she says. “You probably wouldn’t go to a liquor store and buy six bottles just to sip them. I think it gives people an experience to try wines and branch outside of their comfort zone.”
Pairing Wine to Food After spending minutes or even hours perfecting a dinner meal, a wine can serve as an incredible flavor booster for the mouth so chose a pairing wisely. “There are a lot of components of wine that are going to bring out flavors that you are enjoying with what you are eating,” Ford says. She advises that if you are having a dish that can be enhanced by lemon like pasta, a cream sauce or seafood, a good bet is to pair the dish with a dry or semi-sweet white wine to add a citrus tone. If the meal has a lot of fat content such as a steak or heavy, meaty pasta, Ford suggests pouring a bold red selection. “Red wine has tannins in them and the tannins will strip your palate every
time you take a bite so you are really going to enhance your meal every time you sip that wine with it.” Kramer advises that people should keep an open mind and explore the ways wine and food react to each other. “They are going to find an amazing result from this,” she says. “The synergy between wine and food can make 1 + 1 = 3. I take pairing wine and food as a brain exercise and a challenge and it’s a fun thing to learn about.” She pairs her meals by looking at the body of the wine and how it matches the weight of the food. Bridging is another option where she unites the flavors of ingredients to those tasted in the wine. Contrasting pairings also work like offering blue cheese with Sauterne or fried foods with a sparkling wine. "Nobody should worry too hard about (pairings)," Kramer says, "because they should drink what they like and no wine is going to kill their dinner."
How to Drink Wine
A glass may just be a glass to some, but wine drinkers
know that different wines need contrasting vessels to properly present a flavor. “The glass does make a difference in how you look at it, how you hold it, how you swirl it and that, in turn, makes a difference in how you drink,” Kannor says. Red wines need air to breathe so their glasses tend to be larger and fuller at the bottom to allow drinkers to swirl the wine to get the flavors and aroma going, Zukus says. White wine glasses are smaller and not as full. There is also a proper way to hold the glass. Kramer tries to “not to put my hand around the bowl of the glass and use the stem especially when I am drinking white wine. Reason being I don’t want to warm it up.” Picking a wine and pairing it can be quite daunting but just remember to have fun. Kannor believes wine is meant to be a relaxing drink. “It means you are not sitting down to gobble up a meal quickly and move on to other things,” he says. “It's part of an experience.”
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▼ THE MENU
RestauRant ▼
F
rom Mediterranean-inspired tapas to traditional American bistros and Italian pizzerias, Washington and Frederick counties have it all. Here is your roadmap to the best dining the area has to offer.
¸ Meze Lounge 22 Ayse
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PROFILES
23 Augustoberfest
24 Bonefish Grill 25 Brewer’s Alley Restaurant and Brewery
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Profiles 26 Broad Axe
42 McCutcheon’s Factory Store
27 Bushwaller’s
43 Monocacy Crossing
28 Café Nola
44 Schula’s Grill and Crab House
29 China Garden
45 Sumittra
32 Dublin Roasters
46 Vini Culture Wine Bar & Café
33 Highline Restaurant and Railway Lounge
47 The Wine Kitchen
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PROFILES
34 Il Porto 35 Isabella’s Taverna & Tapas Bar 38 JoJo’s Restaurant & Tap House 39 Lazy Fish 40 Le Parc Bistro 41 Liberty Road Seafood
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AYSE ¸ MEZE LOUNGE Classy yet Casual Small Plate Lounge ¸ Meze Lounge features a new twist Ayse on the best in Greek, Turkish and Lebanese cuisine — packing flavor and value in their small dishes. Offering a brunch, lunch, dinner and drink menu, the restaurant provides a wide variety of menu items to choose from, including seafood, grilled skewers, pides, soups, salads, pastas and vegetables. And, many ingredients are locally grown — suiting the palate of even the most discerning foodie. Located in Everedy Square in down¸ Meze offers guests town Frederick, Ayse
the option to dine casually in the bar, the airy Mediterranean dining room, or to enjoy their meal outdoors on their spacious heated brick patio. ¸ Ayse’s chefs have also arranged a monthly dining series for those with culinary curiosity. They present a special themed dinner and beverage pairing with recipes for participants to recreate at home. While enjoying the food and drink, come between 6 to 9 p.m. to hear a variety of different local musicians and bands perform.
BITES TO CHEW ON VIBE Dining on a Greek Island 22
RAGE ▼ Beef sis ¸ ¸ kebab
HOURS
LOCALE
CONNECT
Tue.-Thu. 11:30am-10pm, Fri.-Sat. 11:30am-11pm, Sun. 11:30am-9pm
6 N. East St., Frederick, MD 21701
240.651.5155 www.aysemeze.com
BITES TO CHEW ON VIBE
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German Heritage
RAGE ▼ Oktoberfest Brats with Sauerkraut
HOURS
LOCALE
CONNECT
Aug. 27 11am-10pm, Aug. 28 11am-5pm Gates open at 10:30am
City Center Hagerstown, MD 21740
301.739.8577 ext.116 www.augustoberfest.org
AUGUSTOBERFEST CITY OF HAGERSTOWN A Bavarian Hootenanny The City of Hagerstown, sister city to Wesel, Germany, for more than 60 years, pays tribute to the area’s rich German heritage with its annual Augustoberfest celebration held the fourth weekend of August. The two-day festival held in Hagerstown’s City Center boasts a wide variety of festivities found at traditional Oktoberfest celebrations in Bavaria. Food, entertainment, and fun are enjoyed by participants of all ages. The Augustoberfest menu is at the heart of the festival, featuring traditional Bavarian pork roast, spätzle, red
cabbage, Oktoberfest Bratwurst, sauerkraut, pretzels, and German potato salad served with German beer. While consuming Bavarian food and beverages under the shade of large white tents, participants get a glimpse into German culture and folklore through authentic music, dance and songs. The Alphorns are always a crowd favorite. Kinderwunderland, the children’s area, offers activities like storytelling and arts and crafts. Desserts and craft items are available at the Marketplatz or vendor plaza area just beyond the tents. 23
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BONEFISH GRILL Fish Selections from Around the World The fresh fish experts at Bonefish Grill were awarded the 2015 MenuMasters Award by Nation’s Restaurant News for Best Menu Revamp, so leave the grilling to them. They offer a wide variety of fish selections from around the globe, their fish is cooked to perfection over a wood-burning grill that gives it that unique Bonefish Grill flavor. Start the night with any of their crave-worthy appetizers, made from scratch daily so they’re unforgettably delicious. Dive into their famous Bang Bang Shrimp, served crispy and tossed in a creamy, spicy sauce. The sea bass is especially delicious topped with fresh mango salsa. Ordering a martini at Bonefish Grill means so much more than a shake and a stir. Their
mixologists approach each cocktail as a work of art, fine tuning the perfect flavors to make each cocktail unique. Also explore their diverse list of beers and wines. They support local vineyards and can pair the best wines no matter the dish, season or mood. All your favorite brunch items are available on Sundays, with that special Bonefish Grill twist. Choose something sweet like their Crème Brulee French Toast or indulge your savory side with a half-pound American Kobe beef and egg burger. Whether it’s a special occasion or a night that you want to turn into something special, Bonefish Grill is the place to make it happen with its amazing menu and super-friendly staff.
BITES TO CHEW ON VIBE Special Night Out
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RAGE ▼ Bang Bang Shrimp
HOURS
LOCALE
CONNECT
Mon.-Thu. 3pm-10:30pm, Fri. 3pm11:30pm, Sat. 11am-11:30pm Sun. 10am-9pm (brunch 10am-2pm) Happy Hour:4pm-6:30pm
1305 W. 7th St. Ste.37 Frederick, MD
301-668-1522 www.bonefishgrill.com
BITES TO CHEW ON VIBE
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Urban Excitement
RAGE ▼ Wood-fired Smokehouse Macaroni and Cheese
HOURS Mon.-Tue. 11:30am-11:30pm, Wed.-Thu. 11:30am-Midnight, Fri.-Sat. 11:30am-1:30am, Sun. Noon-11:30pm
LOCALE
CONNECT
124 N. Market St., Frederick, MD 21701
301.631.0089 www.brewersalley.com
BREWER’S ALLEY RESTAURANT AND BREWERY Classic American Brewpub Whether you’re a beer connoisseur looking to sample a variety of on-site, handcrafted beers, a sports fan planning to nosh and catch the score, or a hungry guest in search of scrumptious food in a friendly dining room, Brewer’s Alley Restaurant and Brewery is for you. Established in the heart of historic Downtown Frederick, the county’s original brewpub has become a popular stop for both worldwide tourists and local residents in search of fine fermented spirits and
culinary creations in a location buzzing with activity. Expect a calendar packed full of gatherings for events like First Saturdays, happy hour and Wednesday Blues Nights, and much more. Brewer’s also offers outside dining and a spacious banquet room upstairs suited for any event. With a parking garage located right behind the building, and a menu that will satisfy every guest, it’s easy to make your way to one of Frederick’s most popular spots. 25
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BROAD AXE Hearty Laid Back Pub A great place to beat your gums, see a man about a dog, and throw a tasty burger down your kisser, the Broad Axe is a Hagerstown hangout that may be one of the best kept secrets around. Home to well-conceived pub fare and plenty of options to wet your whistle, their cult-classic Midwestern pork tenderloin sandwich is the stuff of legend — especially when paired with their signature huckleberry lemonade. In the afternoons
there’s a subdued nonchalance. After the sun’s gone down and the dinner rush fades, Fridays and Saturdays turn into a veritable tin pan alley, with an earful of live music playing into the night. Eight strategically placed widescreens make it so there’s not a bad seat in the house come football Sunday. With 15 taps of mostly craft beer and a whisky selection to make Clark Gable swoon, the secret is on the way out.
BITES TO CHEW ON VIBE Chillaxed
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RAGE ▼ Mid-west Pork Tenderloin Sandwich
HOURS
LOCALE
CONNECT
Mon.-Wed. 11am-12:30am Thu. 11am-1am, Fri.-Sat. 11am-1:30am, Sun. Noon-Midnight
28 W. Franklin St. Hagerstown, MD 21740
301.733.8454
BITES TO CHEW ON VIBE
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Local Haunt
RAGE ▼ Shepherd’s Pie Washed Down with One of Over 70 Whiskies to Choose From
HOURS
LOCALE
CONNECT
Mon.-Fri. 11:30am-2am Sat.-Sun. 11am-2am
209 N. Market St., Frederick, MD 21701
301.695.6988 www.bushwallers.com
BUSHWALLER’S Irish-American Gastro Pub The ambience of an Irish Pub and the whiskey to go with it can be found inside Bushwaller’s on North Market Street. For more than 30 years, Bushwaller’s has served up savory Irish and American comfort dishes. Think of it as your neighborhood burger joint with an Irish personality, where you can also nosh on fish and chips, bangers and mash and
beef stew. At Bushwaller’s they consider themselves the community living room, where you can enjoy the warmth of friendly staff, a good drink, choose from 18 draft beers and comforting food. Grab a Guinness or your favorite drink with friends and enjoy live music five nights a week at this local hot spot. 27
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CAFÉ NOLA Fabulous Food, Music and Art Scene Whether you’re searching for breakfast or craving a little something late at night, Café Nola can more than fill your needs. Situated in Downtown Frederick’s art district, the restaurant was one of the first to offer outside seating. Parked at a sidewalk table with an excellent cup of coffee and an order of Chesapeake Benedict or steak and eggs in front of you, it’s the place to see and be seen. The kitchen is committed to fresh, local and organic ingredients with some of the crew doing double duty as chefs as well as farmers providing many of the ingredients. The late night menu, for example, contains beet and kale chips and the lunch and dinner menus have a variety of salads, sandwiches, soups and entrees that star local produce. Even the bar’s
popular infusion cocktails take advantage of fresh herbs and other ingredients. Recipes are distinctive and offer not only homey American fare ranging from chicken wings to home fries, but also borrow from world cuisines—think falafel, grilled eggplant paninis, fritattas, won-tons and empanadas. The chefs follow the seasons, highlighting what’s at the peak of flavor. The food, plus the casual café atmosphere are reason enough to pay Nola a visit, but for music fans there’s even more. At least three or four times a week you can hear your favorite band or catch a new act that will quickly become your favorite. Café Nola is truly a sparkling gem in the crown that is Downtown Frederick.
BITES TO CHEW ON VIBE Casual and Arty
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RAGE ▼ Breakfast is consistently voted number one in Best of Frederick
HOURS
LOCALE
CONNECT
Brunch: Sat.-Sun. 9am-3pm. Breakfast: Mon.-Fri. 7am-3pm. Lunch: Sun.-Sat. 11am-3pm. Dinner: Wed.-Sat. 5pm9:30pm; Closed Tues. after 3pm
4 E. Patrick St., Frederick, MD 21701
301.694.6652 www.cafe-nola.com
BITES TO CHEW ON VIBE
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Casual
RAGE ▼ General Tso’s Chicken
HOURS
LOCALE
CONNECT
Sun.-Thu. 11am-9:30pm Fri.-Sat. 11am-10:30pm
506 West Patrick St., Frederick, MD 21702
301.695.5055 www.frederickchinagarden.com
CHINA GARDEN Time-Honored Asian Fare Generations of customers have enjoyed the tradition of eating at China Garden since 1984. With a new menu, ample parking and free delivery, China Garden has thought of everything to make lunch or dinner easy and delicious. An extensive menu which offers popular Asian dishes, including many vegetarian selections, served up by a friendly staff, making this a favorite destination for nearly 30 years. Just one phone call and you can have your office meeting
or party catered with favorites like Crispy Shrimp and General Tso’s chicken. Lunch specials daily and special dishes of the month for dinner spice up the variety. China Garden also features appetizers, soups, and a full sushi bar including Sushi, Sashimi, Maki (Roll) and hand rolls. For every day occasions and holidays alike, customers have voted China Garden the best Asian restaurant in Frederick County for more than 23 years.
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▼ UP ORDER
Frisky Foods ▼
By Matt Makowski
he ingredients of the Gypsy-prescribed Love Potion No. 9 remain cloaked in mystery, and based on the storied bouquet of turpentine and the gooey India ink texture, that's just fine with us. There are plenty of delicious ways to impart a sense of friskiness that don't involve clandestine concoctions or some other surreptitious swill. Here are eight ingredients we'd recommend to help spike the libido.
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BISTRO TO BEDROOM
OYSTERS: This is the easy one — if not a bit cliché. Oysters are packed with zinc, which escalates the production of testosterone; and in turn is reported to increase one's sex drive. Some stereotypes are stereotypes for a reason. POMEGRANATES: The fabled "fruit of the dead" was believed to have sprung from the blood of Adonis by the ancient Greeks. Though it's ability to spark a little randiness has nothing to do with the handsome youthful god from which they say the fruit was born. The antioxidants in pomegranate protect the lining of blood vessels, and thus allow for a speedier circulation of the blood to the areas that matter most. SALMON: A person's sexiest characteristic is often their mind, and maybe that's why this "brain food," which is jam-packed with omega-3 fatty acids earned a spot on this list. Well, either that or the fact that salmon helps keep sex-hormone production at its peak. HOT CHILIES: Some like it hot, and those that do should know that capsaicin, which is found in peppers, increases circulation to get the blood
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pumping. This has the advantageous side effect of stimulating nerve endings —especially where they're the most concentrated. RED WINE: Some imbibe for the sake of relaxation, but this perfect pair to any meal contains resveratrol — an antioxidant that helps boost circulation before and after the lights have been turned down. WATERMELON: This juicy melon is chock-full of phytonutrient citrulline that raises the amount of nitric oxide in the body. In case you don't remember going over this in high school, that spike relaxes blood vessels, and speeds up circulation, and shortens the amount of time it takes to become stimulated. CHOCOLATE: The box of chocolates you get for Valentine's Day may seem slightly less subtle now, but chocolate contains phenylethlamine, which is a stimulant that can summon a sense of wellbeing and excitement that can make foray into the bedroom sound like a good idea.
AVOCADOS: You can chalk up avocados passion power to the high connect of vitamin E. A little bit of guacamole and your body will be churning out hormones such as estrogen, progesterone, and testosterone.
kitchen • coffee house • bar
Whether you’re looking for breakfast, lunch or dinner with a fabulous infusion cocktail, you can’t go wrong at Café Nola. Be sure to check out the music scene!
4 E. Patrick St. • Frederick, MD • 301.694.6652 • www.cafe-nola.com
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DUBLIN ROASTERS The World’s Favorite Beverage Done Right When the roaster is operating and a steady wind is blowing, the tantalizing aroma of coffee from Dublin Roasters can be detected for several blocks. Even without the roasting process being in full swing, a visit to the business for a cup of java will immediately entice you to return time and again. Organic, fair trade coffee is purchased from small family farms from all over the world and roasted fresh daily. Instead of using a traditional drum style coffee roaster, they use a Hot Air roaster which does not burn or char the beans, and therefore is better for the environment. About 1,200 pounds of beans each week are roasted in small batches. They custom roast for restaurants such as Volt, The Wine Kitchen, The Orchard, Fire-
stones Market Store, author Nora Roberts, Turn the Page Bookstore, The Inn at Boonsboro, The Common Market, and the Beans in the Belfry, just to name a few local businesses.The store recently opened a bakery and kitchen, staffed by wonderfully creative folks who fashion paninis, bagel sandwiches, breakfast and lunch all day. Fresh pastries include apple turnovers, espresso brownies, cupcakes and pecan bars. Vegan, gluten-free options are also available. The business is a popular gathering place for book clubs, political events, moms groups, and others. Finding a good cup of coffee can be compared to finding the right beer, wine or special meal. Look no further than Dublin Roasters Coffee.
BITES TO CHEW ON VIBE Wake up and smell the coffee 32
RAGE ▼ Fresh coffee from beans roasted in-house
HOURS
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Mon-Fri. 7am-6pm Sat. 9am-9pm Sun. 10am-4pm
1780 N. Market St., Frederick 21701
240-575-9929 www.dublinroasterscoffee.com
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Upscale Casual
RAGE ▼ Railway Sliders or Scottish Salmon with Iron Horse or Chessie Cat cocktail
HOURS Tues. – Thurs. 11AM-9PM; Fri. – Sat. 11AM-10PM
LOCALE
CONNECT
717.593.0550 101 W. Baltimore St., Greencastle, PA TheHighlineRestaurant.com 17225
HIGHLINE RESTAURANT AND RAILWAY LOUNGE All Aboard for Great Food Across from the historic Highline Train Station, The Highline Restaurant and Railway Lounge is quickly becoming a destination culinary retreat. The Lounge is surrounded by windows with garden views; a patio features plentiful seating and you may even see a slow-moving train go by. Indoors or out, it’s a perfect spot to close out a busy week or for a mid-week business meeting. Planning an event or special occasion? Inquire about reserving space for 10 to 45 people with the same knockout food choices available.
Featured are premium graded and selected beef, fresh fish and seafood brought in throughout the week and garden-fresh vegetables, Soups are created in-house. Highline has moved full steam ahead with an evolving menu of locally sourced dishes, craft beers on tap, locally sourced wines, and an array of handcrafted signature cocktails with names playing off the railroad theme— enough to convince John Henry to put down his steel drivin’ hammer. Seasonal beer and wine dinners and pairings add to the outstanding offerings. 33
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IL PORTO Traditional Italian With a Focus on Fresh Honored as one of the 100 Best Bargain Restaurants by Washingtonian Magazine, il Porto’s fresh seafood, homemade pasta and breads baked fresh daily will give you a taste of southern Italy. The restaurant is family owned and operated with a head chef seasoned by 30 years of experience in authentic Italian cuisine. Located in historic Downtown Frederick since 2007 and in Gaithersburg since 1996, both locations offer great service and fresh
food at a reasonable price. You’ll know your food has been made to order from scratch with the finest, freshest ingredients when you taste it. At il Porto, customers don’t rush, they savor the experience in a welcoming atmosphere. Their expansive menu of veal, poultry, fish, and pastry selections offers an abundance of choices for even the most discerning taste buds. Carry out and smaller lunch portions are also available.
BITES TO CHEW ON VIBE Fine Dining
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RAGE ▼ Eggplant Parmigiana, Sangria, Mondays: Half-Price Wine Bottles, Tuesdays: $5.99 Martinis
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Mon.-Sat. 11:30am-10pm Sun. Noon-9pm
200 S. Market St., Frederick, MD and 245 Muddy Branch Rd., Gaithersburg, MD
301.620.7480 www.ilportorestaurant.com
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Warm and Vibrant, but Spicy After Dark
RAGE ▼ Panko Crusted Asparagus “Fries”
HOURS Breakfast: Sat.-Sun. 8am-11am, Brunch: Sun. 11am-3pm, Lunch: MonSat. 11:30pm-4pm, Dinner: Mon.-Sat. 4pm-10pm, Sun. 3pm-8pm
LOCALE 44 N. Market St., Frederick, MD 21701
CONNECT 301.698.8922 www.isabellastavern.com
ISABELLA’S TAVERNA & TAPAS BAR Classic Mediterranean Indulgence Selecting the finest ingredients for fresh Spanish cuisine — complemented by an exclusive wine list — Isabella’s Taverna and Tapas in Downtown Frederick has become a favorite destination for locals and worldwide travelers alike in search of a truly Mediterranean dining experience. Their menu supports farming practices that are environmentally sensitive, economically viable and socially responsible. Guests have the option to
dine inside the warm, lively restaurant, or dine outside, enjoying the historic, urban view as you feast on selections such as gazpatcho, ceviche or Gambas al Pil Pil, hot sizzling shrimp in garlic. With a municipal parking garage just a block from the restaurant, there is ample parking for you and your guests. Whether you are looking for a casual lunch, elegant dining or full-service banquet facilities, Isabella’s is where you’ll find it. 35
DRINKS▼ON ME
bottoms up ▼
distilleries are staging a comeback to the area
ack in the day there were regional distilleries, including in Frederick where reportedly no less than 27 were operating. Neighboring Washington County also had its share, including one at Rock Forge Dam where a foundry was converted to a distillery in 1882. Then along came Prohibition, ushering in an era of illegal operations hidden from the law. Decade’s after repeal, locally-crafted spirits are seeing a return, at least in Frederick County.
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DISTILLERIES
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At Springfield Manor in Thurmont, Amy St. Angelo, one of the owners, is excited about adding
spirits to the family’s established vineyards. Currently they are making batches of brandy, using local fruit, as well as a lavender-infused gin from lavender growing in their fields, plus grappa from the pressed grape skins leftover from wine production.
Standing at 16 feet at the tallest point, the copper still is expected to be the largest one in the state. The business was first envisioned two years ago and will also feature a tasting room and space where events can be booked.
In Downtown Frederick an old auto mechanic shop near Carroll Creek Linear Park is being converted into McClintock Distilling with an opening scheduled near the end of 2015. Standing in the middle of major construction, owners Braeden Bumpers and Tyler Hegamyer want to retain the building’s historical integrity while making it comfortable and inviting for visitors to enjoy the McClintock offerings.
Members of the Maryland Distillery Guild, the two say they are impressed with the support they’ve received from other distillers and welcome hearing that at least two more may be opening in Frederick. Rather than seeing it as competition, they believe it will only bring more people to town with plenty of business for all. “Seattle has in excess of 100,” says Bumpers. “People come from all over the world.”
They point to where the 264-gallon, hand-made German still will be located, along with the mash tank and three tanks for fermentation.
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They’re looking into using Marylandgrown grains to produce authentic Maryland spirits and plan to have core liquors, including gin and white whiskey, as well as creating seasonal small batches and branching into bourbon and malt whisky. As work continues on the building, they often have curious people dropping by. “We say ‘come on in;’ we love to tell people about what we’re doing, showing them around,” says Hegamyer.
Ye Old Spirit ShOp Ye Old Spirit Shop has been serving the area since 1960 and features Frederick County’s most extensive selection of fine wine, spirits and beer. Our friendly and knowledgeable staff will help you with all of your parties and gift-giving needs. Come in for a visit or give us a call!
Home of the Largest Crab & the Coldest Beer in Frederick County
OPEN Mon-Sat 9am-9pm and Sun 12-6pm.
301-898-3181 www.libertyroadseafoodandsteak.com
1005 WEST 7TH ST., FREDERICK
10524 Liberty Road, Frederick, MD
301.662.4803•www.yeoldspiritshop.com
Located on Rt. 26 between Mt. Pleasant and Libertytown.
Dine In • Catering
Gift Certificates and Banquet Room AVAILABLE
Take Out • Delivery
Multi-course meals at appetizing prices ANNUALLY IN MARCH
#FredRestWk
frederickrestaurantweek.com PRESENTED BY
SPONSORED BY
12 E. Patrick St., Frederick 301-668-2303 • www.sumittra.com
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JOJO’S RESTAURANT & TAP HOUSE Tap House Meets Casual Dining Come to JoJo’s Restaurant & Tap House for the best of three worlds. This vibrant, Downtown Frederick gathering place has several venues, each with its own heartbeat. For relaxing and subdued, step into the “upper casual” main dining room and be welcomed by warm woods, exposed brick and mellow music. For more intimacy, follow the restaurant’s U-shaped design to the double oak doors. Behind them is a comfortable, more
secluded setting with picture windows — perfect surrounds for private functions. If you’d rather do bustling, there’s the Tap House with live music, a friendly pulse and 20 taps flowing with craft beers. Stopin to check out a rotating selection of specials in all venues including JoJo’s pasta Wednesday. Happy hours are also tempting, with pork belly tacos and taphouse wings that slide down easy with any of several great drink deals.
BITES TO CHEW ON VIBE Vibrant Gathering Spot 38
RAGE ▼ Craft Beers
RAGE HOURS Mon.-Sat. 11:30am-2am, Sun. 11am-2am
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16 E. Patrick St. Frederick, MD 21701
301.732.5197 www.jojosrestaurant taphouse.com
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Mix of East and West
RAGE ▼ Innovative Ingredient Pairings
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Mon., Wed., Thur. 11:30 am2:30pm & 5pm-10pm, Tue. Closed, Fri. 11:30am-2:30pm & 5pm-10:30pm, Sat., Noon-10:30pm, Sun. Noon – 9pm
10 E. Patrick St., Frederick, MD 21701
301.695.9656 Follow them on Facebook and Instragram
LAZY FISH–AN ASIAN SUSHI BISTRO Tree-Top View & Top-Notch Sushi The Lazy Fish name came about because the laid-back nature of such a fish leads it to become sushi, but the creativity doesn’t stop there. Consider also the colorful names of their dishes, from “Shark Tank” to “Hello Yellow” and move on to the plates that are set before you—amazing works of art really—then close your eyes and savor the brilliant combination of flavors. This fusion of Japanese and South East Asian, with a western twist, is like taking your taste buds on a world tour. Jib Phakam and his Lazy Fish executive chef/partner Pong Chantalapo have created a cozy second floor restaurant above Sumittra Thai Cuisine. If you are lucky to have a window
seat, enjoy watching the street scene below as you sip signature cocktails, “Bangkok Midnight” or “Lemongrass Mojito” and dine on lovingly-crafted sushi. Entrees are created with flair and include such offerings as Asian Seafood Brodetto, a combination of shrimp, scallops, fish, mussels, tomato and kale with baguette, or Atlantic salmon, a combination of Thai green curry and Japanese soba noodles topped with Japanese ginger salad. Singapore Noodles feature shrimp, angel hair pasta, yellow curry, celery, carrot and bean sprout. Lazy Fish can accommodate a private party or special events during the holidays in their private loft on top of the dining room. 39
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LE PARC BISTRO Vive La France and America Although Frederick can pride itself on having restaurants serving food from around the world, there was the lack of a French restaurant until Le Parc Bistro opened its doors in the winter of 2015. The response has been amazing with diners returning to feast on classic French food, some of it with an American twist. Chef Jeffrey Dempsey has said that the food “is rich, I enjoy that piece of it, but it's actually very comfortable … It's pastry, it's fresh vegetables, beef, chicken. It's not strange; it just has a French name to it.” From salad nicoise to duck l'orange, the menu can transport you to a bistro in France, but if you're in the mood for more American fare, the daily specials and regular features on the menu will
satisfy that craving as well. Not only do the entrées shine, the side dishes, soups and salads also are standouts, made from the freshest ingredients. A favorite way to start a meal for many is the shrimp bisque with puff pastry. A well-stocked bar provides premium wine and beer and the bartenders can mix up a delightful cocktail. A pair of fireplaces and wooden floors makes Le Parc Bistro warm and inviting – rather rustic – with white tablecloths adding some refinement. Local artwork is found on the walls. The addition of a piano with regularly featured live music creates the perfect spot for those on a first date or an old married couple. Sunday brunch is also special with a variety of egg dishes.
BITES TO CHEW ON VIBE Rustic, but with Linen Tablecloths
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RAGE ▼ Frederick's only piano bar
HOURS
LOCALE
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Mon.-Thu. 11am-9:30pm Fri.-Sat. 11am-10:30pm Sun. 11a.m.-8p.m.
207 W. Patrick St., Frederick, MD 21701
240.651.3199 www.parcbistro.com
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A Symphony of Crabs being Cracked
RAGE ▼ All-You-CanEat-Special
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LOCALE
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Tue.-Thu. 3-9pm; Fri. 3-10pm; Sat. noon10pm; Sun. noon-9pm. Closed Mondays. Open Monday Memorial Day-Labor Day.
10524 Liberty Road Frederick, MD 21701
301.898.3181 www.libertyroadseafoodand steak.com
LIBERTY ROAD SEAFOOD The Sea’s Bounty without the Long Drive Even the french fries at Liberty Road Seafood and Steak Restaurant can come loaded with shrimp or crab, making this the ultimate place for seafood. It’s little wonder that they have been attracting loyal customers from Frederick County and the surrounding area for more than 35 years. A popular way to enjoy a wide variety of the sea’s bounty is the all-you-can-eat special. One option includes hard shell crabs, shrimp (both steamed and fried) and a dozen other items. Plated dinners are another choice—perhaps starting with the crab dip as an appetizer—and for those craving a steak they should know
that the beef is locally sourced. Sandwiches are hearty, especially the cram-packed po’ boys. This casual, family-friendly restaurant is proud of its homemade offerings, whether it’s the crab soup, cole slaw, beer-battered onion rings, or hush puppies. The friendly wait staff is much like family, with employees at Liberty Road Seafood and Steak working here an average 15 years. The restaurant has rooms available for private events, holiday parties, rehearsal dinners or company meetings, and is known for its work with community groups hosting fundraisers. 41
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MCCUTCHEON’S FACTORY STORE A Delicious Jarred Tradition Visit McCutcheon’s Factory Store today to stock your pantry with flavorful treats. McCutcheon’s products also make welcome gifts for employees, clients, teachers, weddings, holidays, or the “hard to shop for” person on everyone’s list. Since 1938, McCutcheon’s has been producing old-fashioned, quality home-style products in historic Frederick. In addition to creating its famous apple butter, preserves and butters, McCutcheon’s offers hundreds of products made with the best quality ingredients available, including a wide variety
of tantalizing fruit butters, sweet apple cider, juice-sweetened fruit spreads, pumpkin butter, savory relishes, pickles, honey, BBQ sauces, nuts and dried fruit, juice blends, old-fashioned sodas, and more. The Factory Store also offers a full array of Frederick souvenirs and beautiful McCutcheon’s product gift baskets. A variety of mail order gifts are available, including custom corporate employee gifts. McCutcheon’s is still family owned and operated with 28 full-time employees, including 14 McCutcheon family members.
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VIBE
RAGE ▼
Local Haunt
Apple Butter
HOURS Mon.-Fri. 8am-5pm (Call for weekend hours)
LOCALE
CONNECT
13 S. Wisner St. Frederick, MD 21701
301.662.3261 www.mccutcheons.com
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Casual, Elegant
RAGE ▼ Sautéed Dry Sea Scallops with Shallot and Bacon Vinaigrette & Whisky Duck Nachos Appetizers
HOURS
LOCALE
CONNECT
Tue.-Thu. 11:30am-9pm Fri. 11:30am-10pm, Sat. 3pm-10pm, Sun. Noon-8pm
4424A Urbana Pk. Frederick, MD 21704
301.846.4204 www.monocacycrossing.com
Happy Hour: Tue.-Fri. 3pm-6pm
MONOCACY CROSSING Comfortable Food, Notable Spirits Situated in a picturesque country setting, Monocacy Crossing serves up contemporary flavorful, hearty American “comfort cuisine” made with quality, fresh ingredients, complimented with a wide selection of distinctive wines and spirits available from its on-premise full bar. “We pride ourselves in offering Monocacy Crossing guests simple, well-prepared foods. We’re a favorite destination, as many guests make multiple visits each week,” relates co-owner Kelly Regan. Chef Rich Regan’s specialties include pork tenderloin, braised
lamb shank, and daily fresh fish specials. Monocacy Crossing’s knowledgeable and friendly staff, many of whom have been with the restaurant since its opening, take pride in serving a variety of tasty appetizers and a diverse menu of delicious, fresh-prepared sandwiches, salads, and lunch and dinner entrees. Monocacy Crossing features scenic outdoor dining area, “happy hour” food and drink specials Tuesday through Friday, and Sunday brunch. “At Monocacy Crossing, we strive to make guests feel right at home.” 43
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SCHULA’S GRILL AND CRAB HOUSE Seafood Without the Ocean Drive The Schula’s Grill and Crab House family has always loved fresh, well prepared seafood and steak, and have a mission to share that love, committed to bringing customers the highest quality and freshest products available at a reasonable price. Their menu can suit every taste and the service makes you feel special. Meticulously crafted recipes delivered with consistency have won accolades for Schula’s. Trip Advisory 2015 named them a “Certificate of Excellence Winner” and readers of The Hagerstown Herald Mail and The Martinsburg Journal have selected them “Best Seafood” five years in a row. Additionally, the restaurant
won a serious of kudos from Hagerstown magazine readers who voted them, Best Crab Cake, Best Steak, Outstanding Service, Best Healthy Option, Being Family-Friendly and, ta-da! Best Overall Restaurant. The family’s care and commitment is reflected in Internet comments by happy diners, both local and from across the country, including one who says “ We went to Schula’s three days in a row!” Another says “The Best Crab Cakes on The Planet” and “Fresh is the word!”—good reasons to surf on in to Schula’s Grill and Crab House and get hooked.
BITES TO CHEW ON VIBE Hooked on Schula’s
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RAGE ▼ Jumbo Lump Crab Cakes, No Fillers, Repeatedly Voted Best Seafood
HOURS
LOCALE
CONNECT
Mon.-Thu. 11am-9pm, Lunch: 11am3pm, Fri.-Sat. 11am-10pm, Lunch: 11am-3pm, Sun. Noon-8pm
11205 John F. Kennedy Dr., Hagerstown, MD
301.714.1397 www.schulasgrilland crab.com
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Casual, Family-Friendly
RAGE ▼ Siam Steak with a “Thai Mojito”
HOURS
LOCALE
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Lunch: Mon.-Fri. 11am-2:30pm Dinner: Mon.-Thu. 4pm-9:30pm, Fri. 4pm10pm, Sat. Noon-10pm, Sun. Noon-9pm
12 E. Patrick St. Frederick, MD 21701
301.668.2303 www.sumittra.com
SUMITTRA Traditional Thai With Urban Class Located in scenic Downtown Frederick, Sumittra’s family-friendly, contemporary casual atmosphere provides the perfect backdrop for memorable dining experiences for all occasions. Sumittra chef and native of Thailand, Paichit Phakam has over 30 years of experience creating authentic Thai lunch and dinner specialties featuring beef, pork, seafood, and vegetables. Owners Jib and Jang Phakam, Paichit’s son and daughter-in-law, along with their accommodating and friendly staff graciously welcome Sumittra’s guests to enjoy its unique menu board of Thai specialties,
including a variety of traditional curries, Thai pad noodle stir-fry dishes, and freshly made vegetarian selections. Sumittra’s fusion-style signature offerings boast meticulous attention to taste and presentation and are available for dine-in, carryout or custom catering for any special event. Sumittra also offers a full-service, on-premise bar, which features the “Thai Mojito,” its specialty house drink. A multigenerational family-run and family-friendly restaurant, Sumittra offers its guests a flavorful experience of authentically crafted Thai cuisine. 45
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VINI CULTURE WINE BAR & CAFÉ Connecting People to Wine and to One Another VINI CULTURE is a compliment to Downtown Frederick’s vibrant restaurant, art scene and nightlife and was recently named one of the Top 10 Best Wine Bars in the DC area by USA Today. Located within a block of parking and theaters, guests can experience the inviting atmosphere while watching passersby from an intimate window nook with lounge seating or enjoy the outside patio. Exclusive to VINI CULTURE are state of the art self-serve wine dispensing machines allowing patrons to taste a wide array of distinctive worldwide wines at all price points via a reloadable card. Options include a taste, half, or full glass. The bar
features rotating craft beers and bottles, wine, cava, champagne and cocktails made with each. Wine and beer are available to go and wine club memberships are offered. A fresh bistro-style menu includes vegetarian, vegan and gluten-free options for dine-in or carry-out. Featured are charcuterie, cheeses, flat breads, soups, salads and sandwiches. Pair coffee & Voila! tea with house made desserts and Zoe’s famous chocolates. Wine tasting, education, art/wine events and more are offered. VINI CULTURE is THE place for happy hour, date night, business meetings, parties and connecting with friends.
BITES TO CHEW ON VIBE Casual, Urban Café and Wine Bar 46
RAGE ▼ Self-Serve Enomatic Wine Dispensers
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CONNECT
Mon.–Thu. 3pm–10pm; Fri., 3pm–12am, Sat. noon–12am; Sun. noon–8pm
20 N. Market St., Frederick, MD 21701
301.695.2816 www.viniculture winebar.com
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Upscale Casual
RAGE ▼ Wine Flights
HOURS
LOCALE
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Tue. – Thu. 11:30am–9pm Fri. – Sat. 11:30am–10pm Sun. 11am – 9pm Brunch 11am–3pm
50 Carroll Creek Way Frederick, MD 21701
301.663.6968 thewinekitchen.com thewkfrederick@thewinekitchen.com
THE WINE KITCHEN ON THE CREEK Seasonal Menu Creates Buzz Don’t expect to see a tomato on the plate in January at the Wine Kitchen, but during the local growing season you’ll be treated to heirloom varieties in a salad and plenty of fried green tomatoes — a customer favorite. The restaurant located on Carroll Creek Linear Park is described by Jason Miller, one of the owners, as a seasonal local steakhouse, the emphasis on serving food that’s fresh from the local countryside without having ingredients trucked from miles and seasons away. Beef takes center stage with five to six different cuts on the menu ranging from rib eye to New York strip and short ribs. The beef is raised at Roseda Black Angus Farm just outside of
Baltimore. “We have a great burger, too,” says Miller, as well as lamb and seafood, plus “some nice vegetarian options. We try to cover a lot of different tastes.” The restaurant always offers freshly-baked bread and biscuits and the side dishes are unique to their kitchen. And don’t forget the importance of wine. Here you will see some of your familiar favorites as well as a chance to branch out to new discoveries. The restaurant always has three local wines available by the glass. Many of the 10 beer offerings are also local and they get creative with their cocktails with seven signature recipes. The Wine Kitchen on the Creek has many repeat diners, enticed by food that is simply delicious. 47
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PUTTING THE CROWNING TOUCH TO THE PLATE BY TRIPP LAINO | PHOTOGRAPHY BY TURNER PHOTOGRAPHY STUDIO
Any chefs worth their salt (pardon the pun) can whip up any of the French mother sauces with ease, whether it’s a creamy béchamel that’s serving as the base of a dish or the velvety velouté to finish it.
of a dish by working in concert with the proper protein, and helping to create dazzlingly beautiful plates. In Frederick and Washington counties, there are a slew of chefs whose sauces are worth a visit.
But sauces are also where a chef can truly show off his or her creativity, heightening the flavors
“The French are great but they often stay within their prism,” says Kevan Vanek, owner and chef
at Spring’s Landing Pub in Mount Airy. “They’re very precise, and that’s their strength. We say I’m going to take that and move it in this direction. I take that technique and move it into bolder directions I like.” Bold directions is a common theme for menus all across the counties, with many chefs taking inspiration from their locations. At Vintage in New Market, chef Stephanie Wilson’s menu heavily features southern classics like a grit cake, but gets a new direction in the form of a smoked tomato vinaigrette. “We’re taking the base and technique of doing the sauces and putting a certain twist on it,” she says. Wilson says her experimentation process is often started in her head, thinking of various ingredients and how they might mingle together in a sauce. “It’s how they play off each other and how they’re braising—sometimes that does the work for you,” she says. “You kind of taste things in your mind before you make it, kind of visualizing where it will go... I’m kind of tasting it in my mind a little bit.” Wilson says it was the interplay between sauces,
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which change in character while reducing, and the addition of various herbs, spices and other ingredients that help make a sauce shine. “You have an end product in mind, where I want this to be and you’re adding ingredients as you go to get to that point,” Wilson says. “Is it always right the first time? No. But you change it and you kind of tweak it as you go. You’re really reducing those sauces and adding things to them, the aromatics.” Rich Regan, chef at Monocacy Crossing in Frederick finds inspiration from fresh produce and available ingredients. Fresh produce arrives six days a week, and he has an agreement with his vendor to bring him a set amount of the freshest products available, meaning he’s often opening a box not knowing what’s inside, a la the Food Network’s Chopped. He and his team then set about converting that produce into high-quality, fresh sauces to pair with their available proteins. A recent box included blood oranges, which were turned into a gastrique, adding a sweet and
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sour sauce that paired with rare-seared opah, a fish they had just received. “For us, the sauce, it’s more we try to express a simple seasonality, especially with the specials,” Regan says. “For the most part, it’s really just trying to use the highest quality stuff available... the creativity and the fun stuff for us really show up in our day-to-day specials.” Regan says he finds that his daily specials give him the most room for creativity in the kitchen, giving him flexibility in pairing proteins with sauces that will bring the most out of them. “Everything that can be done to protein has been done to protein—you’re not reinventing the wheel,” he says. “You’re dressing up the hub cab but you’re not reinventing the wheel. We just want to have a nice presentation and respect the ingredients.” Chef Howard Stepler of Aqua 103 in Hagerstown finds similar inspiration from produce, creating sauces to pair with the restaurant’s steak and seafood-focused menu. As the fall approaches, those fresh, local flavors will
become slightly heavier, meaning more demiglace and bechamel-inspired sauces, he says. “In the fall you might want to use veal bones, those are richer, and roast them longer, so when you cook your veal stock and get that deeper, richer flavor,” he says. “A good veal stock when it’s made into a demi-glace should be a 24-hour process. If you have the capacity to do it nice and low and slow and really develop those flavors you get so much more complexity out of it and that represents itself.” Stepler says one of the challenges for chefs these days is the abundance of ingredients available, and customer’s knowledge of food is wider than it used to be. “It used to be you could throw a bunch of interesting things in a dish, but these days people know exactly what’s going into it and they expect a higher quality in their dishes,” he says. “They’re so familiar with things they see on Top Chef, or the Food Network, or read in Epicurious. The ingredients we’re using are more in the forefront than they ever were. It definitely makes our job more challenging ... but that’s exactly the reason that keeps us interested and keeps us doing it.”
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GENEROUS▼PORTIONS
VARIOUS DEGREES Of GRAtItUDE I ▼
t’s the kind of evening every waiter and waitress dreams about— a really, really big tip. We’re talking an amazing $2,000 gratuity on a $93 bill for a meal of fried chicken and gumbo. It happened recently at Blue 44, a restaurant in Washington D.C., when the patron, a regular of the place, paid his exceedingly huge respects to the food and service with the tip that came with his written instructions on how it was to be divided between the staff.
▼
TIPPING
“I was in utter shock. I was completely speechless. I had to do a double-take,” the waitress reportedly said. Guess so. Usually, the rule of thumb is to tip 15 percent or 20 percent on the pre-tax amount of the bill, an amount that many servers would be happy to receive, especially after a run of customers who believe in just unloading their spare change next to the dirty plates. You never know who’s going to make your day, except that it’s a wellknown observation that waiters and waitresses, past and present, are pretty generous because they know what the job involves. Don’t always
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assume that wealthy patrons will pony up at the end of a meal—there’s a reason they’re rich, they hold onto it. A glance at the Internet shows that some of the worst tippers among celebrities are Tiger Woods, Mariah Carey, LeBron James, Heidi Klum, Madonna, Barbra Streisand, Rachael Ray (how could she?), Sean Penn and Usher. But, on the other hand, servers and bartenders just love having Johnny Depp, Charles Barkley, David Letterman, Bill Murray, Charlie Sheen and Drew Barrymore come into their restaurants. That gumbo guy from D.C. would also be welcomed.
Make Your Next Event Innovative, Artistic and Flavorful! “Frederick’s First Maryland
Craft Beer Dispensery & Original Eatery” 2015 Mason Dixon Master Chef "Best Entree People's Choice" Award. A family owned American Fusion Bistro and Frederick's Original Maryland Craft Beer Dispensery located on the Silver Mile, Rt 355. We feature 21 taps, including Frederick's first Beer Engine that continuously pour a wide variety of ever changing quality craft beers. Our new menu and featured specials offer fresh, local ingredients, prepared with creativity and inspiration. You will ALWAYS find something different on tap and among our featured culinary creations. Join us for Lunch, Happy Hour (Mon-Fri) or Dinner, 7 days a week and Weekend Prime Rib Dinner (Fri-Sun). We also offer off-site catering, please inquire roastpub@gmail.com.
Weddings • Corporate Events • Parties 244 S. Jefferson Street, Unit C, Frederick, MD 21701
301-228-CHEF (2433) www.renaissancechef.com
301.418.6098 www.roasthousepub.com 5700 URBANA PIKE • FREDERICK, MD 21704
5-STAR ▼ SERVICE
“Waiting” ▼
f o R
a
B i g
B R E a K
he best part about the reality television boom a decade and change ago is there were slightly less acting gigs out there. This meant that handsome, well-trained people who were adept at memorizing their lines were relegated to memorizing dinner orders — which was great for restaurateurs and diners. Out in Los Angeles, you can’t swing a dead cat in a café without hitting someone willing to proffer a headshot or a treatment for the script they’re working on.
T
▼
HOLLYWOOD HUSTLE
By Matt Makowski The restaurant industry has long proven to be the grind before the shine of the Hollywood elite. Long before she was Enchanted, Amy Adams was a hostess at a Hooters in Atlanta, and lasted as a waitress for about three weeks before quitting, she told Vanity Fair. Before climbing the charts and earning a place on the panel of American Idol, Nicki Minaj cut her teeth slinging seafood at Red Lobster—that is until she got fired for chasing after a customer who stole her pen, she told GQ. Red Lobster also cut checks to Chris Rock for a brief stint, though only for his time spent in the back washing dishes, he told NY Daily News. Before earning her stripes as a cast member of Saturday Night Live, and notoriety as one of the famous Brides-
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maids, Kristen Wiig worked as a waitress at the cafeteria in Universal Studios, she told The Guardian. Now hailed as the quintessential character from Mad Men, Jon Hamm made mad money waiting tables for nearly a decade out in L.A. waiting for his break to come. And back when Madonna had two names, she worked as a waitress at a Dunkin’ Donuts in New York. Russell Crowe spent a chunk of his formative years serving nighthawks at a diner in Sydney, Australia, and Lady Gaga’s first job was at a diner in New York where she saved the money she earned to buy a Gucci bag to “keep up appearances,” she told New York Magazine. Renée Zellweger is no stranger to the hustle either. She worked as a cocktail waitress at a strip club in Austin, Texas — Bridget Jones would be scandalized!
A place to gather family and friends for great food and fun times
A Frederick Tradition SINCE 1981
HOURS:
An Irish-American Gastropub in the Heart of Downtown STOP
American • Japanese • Thai • 20 Draft Beers
Mon.–Thurs. 11am–10pm Fri. & Sat. 11am–11pm Sun. 12 noon–10pm
BY FOR A PINT AND CHECK OUT OUR NEW MENU!
209 N. Market St., Downtown Frederick 301-695-6988 • www.bushwallers.com
5732 Buckeystown Pike, Frederick | www.olddominiongrillsushi.com | 301.682.6888
Savor our food and wine, take a tour or just unwind. Our unique environment and unparalleled service allows guests to slow down and celebrate the good life.
▼ SAVOR THE DATE
for when the ▼
Mark Your Calendars for events that showCase food & drink
▼
EVENTS
WOMEN WHO WINE AT KNOB HALL VINEYARDS On the first Thursday of every month, gather at the vineyard at 14108 St. Paul Road, Clear Springs. Meet new friends, learn about wine and try some of the selections from Knobb Hall starting at 7 p.m. Visit www.knobhallwinery.com. FRIDAY NIGHT MUSIC AT BLACK ANKLE VINEYARDS On certain Fridays live music is offered in the tasting room and patio area at the winery at 14663 Black Ankle Road, Mount Airy. Enjoy the tunes with your favorite Black Ankle wines. Visit www.blackankle.com. FROM PAIRING WINES TO HOSTING FESTIVALS At Linganore Winecellers, 13601 Glissans Mill Road, Mount Airy, not
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only do they have daily wine tastings and guided winery tours, there are also special events showing the perfect wines to pair with cheese and chocolate. They also host music festivals, from rock to reggae, with an open air market of hand-crafted and imported goods. For a listing of events, visit www.linganore wines.com. BIG CORK EVENTS The vineyard at 4236 Main St., Rohrersville, has a wide variety of events from live music nights to a farmers market event and a yoga happy hour. Organizers also schedule events revolving around football season, the release of new wines and learning sessions on the world of wine. www.bigcorkvineyards.com
THE DOWNTOWN WINE DOWN Jan. 2, 2016 in Downtown Frederick “wine down” after the holidays by enjoying wine and food tastings as part of First Saturday. Visit www.downtownfrederick.org. DOWNTOWN COOKING SCHOOL On Feb. 20 and 21, 2016, gather for classes at a series of Downtown Frederick restaurants, sponsored by the Downtown Frederick Partnership. Learn special howtos, tips and tricks from restaurant pros, and learn to make Downtown Frederick's favorite dishes. Visit www.downtownfrederick.org. HOPS AND HEARTS On Feb. 12-15, 2016 celebrate love, passion and romance by pampering your Valentine with an intimate beer and dessert pairing at Red Shedman Farm Brewery, 13601 Glissans Mill Road. www.redshedman.com
appetite is BEST OF FREDERICK BASH First the readers of Frederick Magazine vote for their favorites and then on Feb. 27, 2016, at the Frederick Fairground’s EventPlex, they get to taste the winning categories of food ranging from pulled-pork sandwiches to scrumptious cupcakes. It’s a night of live music, dancing and the best local libations. Visit www.bofawards.com.
FARM TO FORK FREDERICK This popular program is in its fourth year, pairing local farmers and growers with local restaurants to give diners a chance to eat local, eat fresh. Dishes must include at least 70 percent local ingredients. Also included are local wines and other spirits. A date had not been set before Crave went to press, so visit www.frederickfarmtowork.com for more information.
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THE LEPRECHAUN LUAU No matter where you hail from, everyone is Irish on St. Patrick's Day! Combine a St. Patrick's Day party with a luau and you have an event like no other, which benefits the Rotary Club of Frederick's signature service project. From 4 p.m.-8 p.m. on March 5, 2016 at the Frederick Community College Field House, 7932 Opposumtown Pike.
SCOOP-A-PALOOZA This annual all-you-can-eat ice cream festival is held in Chambersburg, Pa., to benefit the Chamber Foundation. Finishing its seventh year in 2015, the event features shops that donate ice cream and staff to do the scooping with the public charged admission to taste and vote on their favorite flavors. Last year the attendance was just under 1,000 people. There’s also a kid’s area, entertainment and ice cream making contest to add to the fun. Contact
the Greater Chambersburg Chamber Foundation at 717-264-7101.
EVENTS
DINNER TRAIN Enjoy a delicious catered meal, gracious service and a player piano in a grand setting aboard a train. Walkersville Southern Railroad operates dinner trains twice a month from May through November, in addition to a few special dinner train events. For more information, phone 301-898-0899 or visit www.wsrr.org.
FREDERICK RESTAURANT WEEK On March 7-13, 2016 embark on a savory tour of Frederick’s restaurants, a great way to stretch your dining-out budget and try new places. Enjoy specially priced menus at participating restaurants. Visit www.frederickrestaurantweek.com.
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▼ SAVOR THE DATE
in charge ▼
▼
EVENTS
PEACH FEST Mid-August is the time to celebrate everything that’s peachy at 21427 Leitersburg St., Leitersburg, a festival that has been around for 30-some years. Visit www.calendar.visitmaryland.org. APPLE DAYS In late September at Widmeyer Park in Hancock you will find this annual salute to apples, beginning with a parade and including barbecue, arts and crafts and all things apple. IN THE STREET The second Saturday in September is when Market Street and Carroll Creek Linear Park in Frederick become filled with food offerings from Downtown restaurants as well as beer and wine gardens. Come stroll the street with food in hand and live music to entertain you. Visit www.celebratefrederick.com.
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CATOCTIN COLORFEST Started in 1963, this festival swells Thurmont’s normal population of 6,000 to considerably more as visitors flock into town the second weekend in October for arts and crafts and also a chance to grab some amazing food. Some vendors are even willing to cook breakfast for the early risers starting at 7 a.m. FAMILY FESTIVAL @ THE FARM Ever wonder where your food comes from? Find out on the third weekend in October when close to two dozen Frederick County farms open their doors for a selfguided tour with each hosting a variety of special activities and events from hay rides to sampling apples. Rain date is the fourth weekend in October. For more information, visit www.discoverfrederickmd.com/ funfarm.
OKTOBERFEST AT SCHIFFERSTADT On the third weekend in October visit the Schifferstadt Architectural Museum, 1110 Rosemont Ave., Frederick, for German food, beer, an oompah band, juried crafts, colonial re-enactors and more. Rain or shine. Visit www.frederickcountylandmarksfoundation.org. HISTORIC CITY FARMERS MARKET A tradition for more than 225 years in the heart of Hagerstown any Saturday all year, open 5 a.m. to noon at 25 W. Church St. in City Center. Approximately 30 vendors of produce, baked goods, sweet treats, hand-made crafts and other products. The city market also has two breakfast and lunch counters. Visit www.hagerstownmd.org.
▼ HOT DOGGIN’ IT
food that makes us ▼
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While you can get a doughnut anywhere in the country, they would be nothing like what comes out of a small, family-run shop at 912 Maryland Ave., Hagerstown. Started by Rudolf Krumpe, a young German who landed in America ▼
BRAGGING RIGHTS
N
ew York City may have its fabulous delis and Chicago can boast about its superb pizza, but make no mistake that Frederick and Washington counties can brag with the best of them about some of the foods unique to the area, starting with Krumpe’s Do-Nuts.
right before the start of World War I and couldn’t return to his homeland, the shop is famous for its fresh, warm pastries. It’s a Hagerstown tradition to visit the shop late at night when the doughnuts come rolling out covered in a sugar glaze. Adding to the appeal is the New Year’s Eve Krumpe drop that has been bringing people to Public Square the last couple of years to start the new year off right. Speaking of doughnuts, but with a twist, this part of the woods is also known for kinklings, a German-style doughnut that is square in shape and dusted with so much confectioner’s sugar that you stir up a blizzard taking one from bag to lips. Traditionally, kinklings are served here on the day before the start of
proud to live here
Hawaii is known for luaus and New England for clambakes, but in Frederick and Washington counties we proudly tout the dinners put on by the churches, fire companies and other community groups. At the top of the list are the turkey, ham and oyster dinners that bring out crowds of hungry people to not only assuage their hunger pangs, but also contribute to a good cause. Recently, Pizza Hut came out with a version of sauce and cheese on a pretzel crust. Nice try, but Pretzel & Pizza Creations in Downtown Frederick beat
them to the punch. For years we have been able to enjoy the delicious combination as well as the
restaurant’s creative wrapping of hot dogs in the dough and baking them to a delicious golden brown. These are just some of the things we have to brag about and knowing the foodies in this area, there are more to come.
MORE TO GLOAT ABOUT
In the beer world, Flying Dog Brewery has put Frederick on the map. One of the fastest-growing regional craft breweries in the midAtlantic area, Flying Dog has been in
operation for nearly 25 years. It’s currently being sold in 26 states and in 14 other countries. The company is considering an expansion of its facility to one that eventually will produce 700,000 barrels yearly.
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Lent when you’re supposed to give up sweet treats until Easter. A local business famous for kinklings is Maggie’s Bake Shop in Middletown. Throughout the year you can go to Hemp’s Meats, 3738 Jefferson Pike, Jefferson, a full-service country butcher shop that’s been in operation since 1849 and offers beef, pork, poultry, deli products and seafood. But the real buzz comes in September during The Great Frederick Fair when lines swell with fans of their sandwiches. The crew behind the counter hustles to keep up with the demand for roast beef or ham piled high on a bun and served with tasty fries and coleslaw. The fair just wouldn’t be the fair without a Hemp’s platter.
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LETS TALK TuRKEY, and so Much More. Sure, We Offer the Area’ s Freshest Turkey but Did You Know We Also Make
Fresh Turkey Sausage Potpies, Turkey Jerky Turkey Snack Stix
Not to Mention
(6 Flavors)
Smoked Turkey Parts
All Natural Fresh Chicken, DEli-Sliced Roast Beef, Country Ham and Pork Bacon At Amazing Prices
301.271.2728
•
www.hillsideturkey.com
30 Elm St., Thurmont, MD 21788 • Store Hours: Thursday and Friday 8am-3pm, Saturday 8am-12pm
Stop By and See For Yourself. Get Perky, Eat More Turkey
OSaPt.E/N
11aM-7pM Tues.— SUN. /12PM-4pM
Over 100 different artisanal and small-batch cheeses handcrafted from across the U.S. and Europe! crisafullischeeseshop.com | 301-631-2439 | 8 E. 2nd St., Suite 104, Frederick | Closed mondays
A place to gather family and friends for great food and fun times HAPPY HOUR Monday–Friday 4–7pm
LUNCH SPECIALS Monday–Friday 11–3pm
American • Japanese • Thai • 20 Draft Beers
At Old Dominion Grill & Sushi
HOURS:
you can enjoy everything from delicious Buffalo Wings and burgers to fresh Sushi and Asian dishes.
Mon. – Thurs. 11am–10pm Fri. & Sat. 11am–11pm Sun. 12 noon – 10pm
DAILY SPECIALS
5732 Buckeystown Pike #18-20 Frederick, MD 21704 www.olddominiongrillsushi.com 301.682.6888