Savor the Chesa

Savor the Chesapeake

Restaurant news and culinary trends throughout the Chesapeake Bay region

By Megan Kotelchuck

We are very lucky to live in this region. We truly are a community when it comes to giving back and to food. We have new restaurants opening, a local’s favorite that needs a helping hand, and a full calendar of foodie events. We are blessed. Join the food fun and get involved in our vibrant community!

On the Restaurant Scene...

After plans to open in July, The Choptank has officially made its way to Annapolis. This classic fish and crab house has been warmly welcomed to Ego Alley after being a staple in Fells Point for so many years. Pull up a seat with an amazing waterfront view and enjoy Maryland’s famous cuisine alongside a cocktail, crush, or one of 20 draft beer selections. Find their full menu on their website and see what you can enjoy on the rooftop or waterfront patio on your next visit to Annapolis! The Choptank is part of Atlas Restaurant Group who has donated a $10,000 grant to the Housing Authority of the City of Annapolis so that the community pool at Harbour House can open and be operational for families this summer. Learn more at thechoptankrestaurant.com/Annapolis.

A new restaurant recently opened in Rock Hall: Blue Heron Oyster House & Inn. Blue Heron is owned by friends who worked together in the industry in high school, and they were finally able to bring their vision to life. The restaurant has a raw bar and offers small plates, big plates, sandwiches, and even has a Hawaiian shaved ice stand available with fresh squeezed lemonade. Find more information and a full menu at blueheronoysterhouseandinn.com.

A fire significantly damaged a well-known Annapolis restaurant on June 8. Sailor Oyster Bar on West Street suffered catastrophic damage when a fire broke out in the rear of the two-story building. However, there were no injuries in the fire. Investigators determined that the cause was “accidental due to improperly discarded smoking materials.” Repairs are predicted to take 12–15 months. Sailor Oyster Bar has created a GoFundMe to raise money for repairs and for the Sailor staff. Visit sailoroysterbar.com for details.

Queen Anne’s County Public Schools, Chesapeake College, Queen Anne’s County Economic and Tourism Development, and eleven local eateries are collaborating to make a New Culinary Program connecting Queen Anne’s County public school students with local restaurant leaders to launch students out of high school with hundreds of hours of professional kitchen experience. This program is a great way for high school students to gain experience as well as making connections with local businesses to start off their career. The Upper Shore Regional Council donated uniforms and aprons and the Children’s Home Foundation donated course fees. This is a two-year program open to 11th grade students that will offer 150 hours of instruction at Chesapeake College. To learn more about the culinary course, email Jason Mullen at jumullen@chesapeake.edu.

Prince George’s County has a new addition, Milk & Honey Market and Pancake Factory. This combo eatery, event space, and market will feature small businesses and women-led enterprises and is located at 4531 Telfair Boulevard in Suitland. This addition is owned by Monique Rose, who prioritizes supporting other entrepreneurs in the area, specifically women and women of color like herself. This restaurant will offer an upscale, dine-in experience will 75 seats inside and 50 seats outside. Find more information on their website therealmilkandhoneydmv.com.

Experience Local...

August has plenty of can’t-miss food and drink events. It’s fun to have something to look forward to, right? Let’s get some crabs, beers, peaches, and more!

The annual Rotary Club of Annapolis Crab Feast is back at Navy-Marine Corps Stadium for their 77th year on August 5, from 5 to 8 p.m. This feast is one of the longest-running and most popular summertime traditions in Annapolis since its start in 1946. All proceeds from this event are going to local community and cultural nonprofit organizations through grants of up to $4,000 each. The night will have Maryland’s famous blue crabs, Maryland vegetable crab soup, corn on the cob, beef barbecue, and much more. Find more information at annapolisrotary.org.

Hummingbird Inn presents Bushels & Brews on August 13. This all-you-can-eat crab feast will take place at Hummingbird Inn in Easton and will include Maryland steamed crabs, local corn, red skin potatoes, and a cash bar with beer, sangria, orange crushed, and soft drinks. The August 13th date will feature live music by Jayme D, and if you miss this event, come back for another Bushels & Brews on September 10. Fifty percent of the proceeds will benefit Delmarva Pride Center and Talbot Interfaith Shelter. Make your reservations at 410-822-0605.

Meat is back on the table! Bring your tastebuds down to Cult Classic for the Cult BBQ Classic in Stevensville on August 6. Be sure to enter the People’s Choice judging competition to select the best BBQ on Kent Island. Tickets are $10 and include unlimited samples. Judging will take place at noon and people’s choice unlimited tasting will continue from 12:30 to 2 p.m. Buy your tickets now at simpletix.com.

Godfrey’s Farm and the Sudlersville Volunteer Fire Company are coming together for the annual Sudlersville Peach Festival at Godfrey’s Farm, August 5–6. The best local bands will be providing live music, community nonprofit groups will serve homemade food including pit beef and peach cobbler, local vendors will sell hand-made crafts, and, of course, there will be plenty of family activities. Find more information at godfreysfarm.com.

Drink Up...

August is the hottest month of the year, so let’s enjoy the coldest drinks. Frozen cocktails fit the bill this time of year. Blend your favorite cocktail recipes with ice to make them a frozen delight. Or just pull out the blenders, grab some fruit from the fridge, and open up those liquor cabinets to create a cocktail on the fly. Here are a couple recipes to inspire you!

Frozen Pineapple Daiquiri

Ingredients 3 ounces Light Rum 3 ounces Pineapple Juice 1 ounce Simple Syrup .5 ounce Lime Juice 2 cups Frozen Pineapple Chunks 1 cup Ice Pinch Salt

Instructions Combine all ingredients in a high-speed blender. Blend until smooth and serve in two chilled glasses.

Photo and recipe courtesy of cupofzest.com

Red Rooster Frozen Vodka Cocktail

Ingredients 6 cups Cranberry Juice Cocktail 6 ounces frozen Orange Juice Concentrate, defrosted Juice of 1 Lime 2 cups Vodka

Instructions Pour all ingredients into a 9x13 inch glass baking dish and stir. Cover well and freeze overnight. When ready to serve, use a fork to scrape into a slushie-like consistency. This will be easy since vodka doesn’t completely freeze. Scoop into glasses and serve. It’s great frozen but also as it melts.

Photo and recipe courtesy of umamigirl.com