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Business Journal PO Box 510 Salisbury, MD 21803-0510
Salisbury Area Chamber of Commerce
Vol. 17 No. 4
Dedicated to the Principles of Free Enterprise
November 2013
Operation We Care helps citizens serving overseas By Al Higgins “We just wanted to help out,” explained Jeff Merritt. “My wife Diana and I begged, borrowed but stopped short of stealing, and we came up with enough goods to ship 101 care packages to our soldiers overseas. That was in 2007. Now we have between 250 and 300 folks volunteering to help us and we now ship 680 care packages twice a year!” The Merritt’s are the owners of Minuteman Press, located in Salisbury, and as you enter their store you immediately see red, white and blue boxes being
Expo 2013
The Salisbury Area Chamber of Commerce is ready to present the Business Expo 2013. Pages 10, 11, 15
Veterans Day
Read about the businesses that are helping our veterans. Pages 4, 5
Shopping & Dining
Need some ideas to help celebrate the holidays? Pages 20-22
INSIDE Barometer ................................... 34 Business After Hours............12, 26 Business Directory ................32-33 Calendar ....................................... 7 Education .................................. 30 Health ......................................... 28 Human Resources........................ 8 Investing ....................................... 6 Membership Renewals ............... 13 New Members ............................ 14 Personnel File ............................ 16 Salisbury University .................... 31 Viewpoint ...................................... 3
Salisbury Area Chamber of Commerce
PATRONS
Jeff and Diana Merritt of Operation We Care
Continued to page four
Oysters are a delicious Chesapeake treasure By Al Higgins
November is a special month on the Shore. Fall colors are at their peak, waterfowl by the thousands visit our shores on their way south and the Chesapeake Bay gives up some of its most valued treasure – oysters! Maryland is famous for its delicious blue claw crabs and its delicate oysters. Watermen begin harvesting oysters in October, but the real harvest begins in November when dredging operations come into season. From the first of November our local fish markets will be well stocked with these tasty bivalves and they will be in high demand both on and off the Shore. So, what’s the best way to eat an oyster? Some enjoy them raw, on the half shell. Others prefer them cooked in a variety of ways. In an effort to gain an appreciation of these tasty mollusks several local eateries were asked: What is your favorite way to serve oysters? Here are their responses:
Fresh Maryland oysters are available to enjoy in November.
The folks at Brew River serve them raw – on the half shell. Adams Ribs serves them to their customers as Oysters Rockefeller. Market Street Café offers them as Oysters Rockefeller but with a special twist, they include a Prenoid liquor which gives them a very unique flavor.
They also serve oysters as part of their dish called Smith Island Sunrise, which includes oysters, scallops, crabs and mussels in a creamy Alfredo sauce, with a hint of orange. Back Street Café offers their specialty, Oysters Chesapeake. The dish consists of oysters on the half shell, topped with crab dip and cheddar cheese and then put under the broiler. Chef Stewart of Flannery’s is a big fan of oysters. One of his favorites is old fashioned oyster stew made with fresh oysters, in its own liquor to make a clear broth, rather than the standard cream based oyster stew. Another treat is Oysters Bienville. This Louisiana Cajun favorite is completed in the oven. Stewart also loves single dipped oysters. Eaten as is, or in a Po Boy sub, they are great. These are but a few ways to tackle the jewel of the Bay that will be upon us soon. It doesn’t matter how you eat them as long as you do. They are too precious to not indulge.