Cookbook 13 Scribd 5

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Presented by the Maryland Department o Agriculture

Maryland Cookout Recipes2013


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Copyright 2013 State o Maryland

All rights reserved. No part o this book may be reproduced or transmittedin any orm or by any means, electronic or mechanical, including photocopy,recording, or any inormation storage and retrieval system, without priorpermission rom the publisher (except by reviewers who may quote brie pas-sages).

Printed in the United States o America

First Edition

Cover photos by Edwin Remsberg/www.remsberg.comTop cover photo: Judy Crow o Crow Farm and Vineyard in Kennedyville

This publication was supported by the Specialty Crop Block Grant Programat the U.S. Department o Agriculture through grant 12-25-B-1466. Itscontents are solely the responsibility o the authors and do not necessarilyrepresent the ocial views o the USDA.


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Dear Friends,

During the six years Katie and I have hosted our annual Buy Local Cookout event in celebration oMarylands Buy Local Challenge Week, weve made great progress to get the word out about the ben-ets o local products rom local armers. Weve connected more Marylanders with Maryland-grownproducts, and weve brought Buy Local into our schools.

This 6th edition o the Buy Local Cookbook eatures many o the dishesserved at the cookout, where teams o local producers and ches prepareoriginal recipes showcasing the diversity o local products available inMaryland. Buying locally is key to ensuring a smart, green and growinguture or Maryland amilies. It preserves armland, protects the environ-ment, bolsters local economies, and provides wholesome, nutritious,great-tasting resh ood.

Maryland has, in many ways, always been dened by the things that wegrow and harvest to eed our people.

Our state sealubiquitous on our public buildings and state docu-mentsshows a plowman and a sherman, side by side. Even in a time o global markets, we arecontinuing to celebrate the ood that comes rom our land and our waters right here in Maryland.From the dairy o Frederick to the sweet blue crabs that come rom our Chesapeake Bay, the Buy Lo-cal Cookout has made Maryland-grown ood the star o amily tables across our State.

Sincerely,

Martin OMalleyGovernor


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Dear Friends,

We are pleased to present the 2013 Maryland Buy Local Cookout Recipes cookbook, the sixth wehave published to date.

For the past six years, Governor OMalley and the First Lady have hosted an annual Buy LocalCookout at Government House in Annapolis to encourage Marylanders take the Buy Local Chal-lenge and incorporate at least one Maryland grown or raised product in their amily meals every dayor a week. We believe that i Marylanders eat local or a week, they will want to eat local every day.

By buying and enjoying products rom local arms, consumers help local arms and arm amiliesremain protable, help keep land open and ree rom development, and help reduce pollution bybuying ood that does not have to be transported long distances. And not incidentally, eating localmeans eating tastier, more nutrious, just all around better ood.

We hope you will look through these original recipes, which have beenprovided by rom some o the most renown proessional ches in Mary-land, and try them out at home. Or give them your own creative slantwith local products you particularly enjoy. We hope that these recipeswill give you ideas or how you can buy and eat local every day.

On behal o the ches and producers represented in this book, as well asthose who work so hard to make agriculture one o Marylands leadingand most sustainable industries, I thank you or your support o theMaryland armer.

Sincerely,

Earl F. HanceSecretary


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www.marylandsbest.net

Marylands Best is your source to nd the best local products rom Maryland armers --rom produce, seaood, and specialty oods to grains, nursery items, and ag-recreationalactivities. Find everything you need and more, including inormation about MarylandsBest produce.

Fruits & VeggiesDairy & EggsMeatsNursery & GreenhouseWineSeaoodLivestock & ForageGrainsFarmers MarketsFarm Stands and Pick Your Own Operations

Agritourism SitesEquineGarden CentersCommunity Support AgricultureOrganic ProductsWhats Ripe Now?Local Favorites & TipsRecipesGreat LinksAbout Us


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Contents

Appetizers

Capering Kid Canapes: Kids at Play Pinwheels and Caprin-EZ Pickups ............................................2

English Pea Toast with Pickled Ramps ...............................................................................................4

Grilled Chicken Caprese Crostinis ....................................................................................................6

Grilled Pork Loin with Lukes Bloody Mary Vinaigrette andFennel-Grilled Corn Hash and Creamy Cheddar Grits with Tomato Nectar .............. ........... ........... .8

Maryland Corn Fritters with Tomato Salsa ......................................................................................11

Rocksh Sausages with Heirloom Tomatoes and Roasted Corn Relish.............................................12

Roseda Short Rib Stued Meatball Sliders with Hummingbird Farms Tomato Sauceand FireFly Farms Cabra La Mancha Cheese ...................................................................................14

Slow Cooked Pork Flatbread ...........................................................................................................17

Tandoori Bee with Honeydew Tzatziki ...........................................................................................19

Salads/Side Dishes

Cucumber and Watermelon Salad with Maple Thyme Vinaigrette ..................................................22

Deviled Eggs with Smoked Bacon, Farm Fresh Yogurt andWhite Balsamic Glaze In Bibb Lettuce Wraps ............. ........... ........... ........... ............ ........... ........... .24

Stued Zucchini .............................................................................................................................26

Entrees

Baltimore Baseball Steak over Roasted Silver Queen Corn,

Tomatoes and Cucumbers and Creamy Potato Salad .......................................................................28

Bison Ravioli in Bay Blue Mornay Sauce .........................................................................................30

Chesapeake Crab Cakes with Corn Cakes and Eastern Shore Melon Salad ......................................33

Chesapeake Sot Crab with Road Stand Relish ................................................................................35


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Gunpowder Farms Bison Burger with Smoked Bacon, Goat Cheddar,Marinated Tomato and Hot Mix .....................................................................................................37

Honey Brined Smokey Rub Chicken with Quick Pickle Salad andChesapeake Lettuce Bouquet ...........................................................................................................39

Oven-Poached Local Striped Bass, Spicy Tomato-AndouilleBroth and Roasted Seasonal Vegetables on Crostinis ........................................................................41

Reggae Party Coconut Vegetable Goat Curry ..................................................................................43

Roseda Sliced Hot Corned Beef Served Over Cool Vegetable Slawand Topped with Horseradish Sauce ................................................................................................46

Desserts

Gertrudes Charolettetown Farm Ricotta Doughnuts with Peach Caramel Sauce .............................50

Grilled Peach Cobbler with Sage Sweet Corn Ice Cream..................................................................52

Honey and Goat Cheese Ice Cream .................................................................................................54

Beverages

Mint and Sage Lemonade ................................................................................................................56

Richardsons Watermelon Sorbet Wine Float with Lime Pepper Foam .............................................57

Wine pairings in this cookbook were provided by the Maryland Wineries Association.


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Appetizers


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Capering Kid Canapes: Kids at PlayPinwheels and Caprin-EZ PickupsIngredients

Preparation

Prepare the pinwheels: Spread each wrap with equal amounts o the Cranberry Horseradish Chvre.Arrange the peppers and sliced chicken over the chvre and season to taste with salt and pepper. Topwith cup o baby arugula. Roll up each tortilla/wrap as tightly as possible. Cover in plastic wrapand rerigerate at least 1 hour, until chilled. Cut each roll diagonally into 6 pieces.

Plating/presentation: Plate with the cut sides up to display the pinwheel eect. Serve at room tempera-

ture.

Prepare the pickups: Make a simple balsamic reduction: Bring 1 cup o balsamic vinegar to a boil in asmall saucepan, reduce heat and simmer uncovered, stirring occasionally, until vinegar has reduced byhal and has the consistency o syrup. Cool and pour into squeeze bottle. Store at room temperature.

Plating/presentation: Squeeze a diameter spot o balsamic reduction on a plate. Spear a cherrytomato through the stem end onto a pick, then through a lea o basil and insert the pick into thecheese cube. Place the cube on the spot o balsamic reduction. Repeat 24 times. Serve at room tem-perature.

Pair WithArcher (mead)Orchid Cellar Winery, Middletown

Kids at Play Pinwheels (24 pieces):1 roasted red pepper, thinly sliced8 ounces Caprikorn Farms Cranberry

Horseradish ChvreSalt and reshly ground black pepper, to taste4 large four tortillas or wraps o your

choice (plain, spinach, sun-dried tomato) pound roasted or smoked chicken, sliced

very thin (substitute turkey i you preer)

2 cups o baby arugula, washed and dried completely

Caprin-EZ Pickups (24 pieces):8 ounces Caprikorn Farms raw goat Gouda,

cut into 24 cubes24 cherry tomatoes, washed, rinsed and dried

(use reds and yellows or a colorul plate)24 leaves o resh basil, separated into leaves roughly

the size o the cherry tomatoes and cheese cubes cup o balsamic reduction in a squeeze bottle

(see directions below)

24 toothpicks or rilled picks


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About the Recipe

Che: Nancey Veldran, Caprikorn Farms (Washington County)www.caprikornarms.com/cheeseGrowing up in a amily o gourmet cooks gave Che Veldran an appreciation o ne ood rom a

young age, which was then honed through on-the-job training she received while working in restau-rants and catering kitchens rom New York to Caliornia. Nanceys experience ranges rom cookingover an open re in a Mexican beach ront cantina to preparing gourmet meals in a sailboat galley tocooking on the line and running a commercial kitchen. A long-time proponent o locally sourced,sustainably raised and reshly prepared ood, Nancey enjoys working with producers in Washingtonand Frederick counties and with ches throughout the region. As corporate che or Caprikorn Farms,she develops recipes which highlight the unique favor proles that can be achieved with goat cheese.

Producer: Alice Orzechowski, Caprikorn Farms (Washington County)www.caprikornarms.com/cheeseProducts used in the recipe: raw goat milk Gouda, cranberry horseradish chvreCaprikorn Farms is a local producer o artisan goat cheeses crated in the time-honored armstead tra-dition. Its raw goat milk cheeses are handmade in small batches in the tradition o the best artisanalarmstead cheeses. Caprikorn Farms Cheddars, Gouda and Swiss cheeses are sold at armers markets,carried in natural ood and specialty markets, and can be ound on restaurant menus throughout thestate. In 2012, Caprikorn Farms resh Chvre was voted Best in Baltimore by Baltimore Magazine.

Producer: Danny Rohrer, DaKaRoh Farm (Washington County)Products used in the recipe: ree-range chickensDaKaRoh Farm has been armed by the Rohrer amily since 1941. It raises bee, lamb, pork and goatas well as ree-range chickens which are ed grain that was grown on the arm. DaKaRoh Farm prod-ucts can be ound at armers markets throughout the area.

Producer: Richard Calimer, Scenic View Orchards (Frederick County)www.scenicvieworchards.comProducts used in the recipe: cherry tomatoesScenic View Orchards began operating in the mid-1800s and has remained amily owned and oper-ated or seven generations. During the past 20 years, it has expanded operations to include ruit treesand berries. Its produce can be ound at local armers markets in the area.


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English Pea Toast with Pickled RampsIngredients

Preparation

Prepare the English pea butter: Plunge peas in a large pot o boiling water generously seasoned with saltor about 1 minute. Remove peas, shock in a bowl o ice water and remove rom water when com-pletely chilled. Place peas in blender. Turn blender on low; add just enough stock or water to get thepeas spinning. Gradually increase blender speed to high, adding hal the butter. Once partially incor-porated, add the remaining butter. Continue to pure until the riction rom the blender warms upthe pure just enough to incorporate the butter into the pure. Add Parmesan, pure until smooth,and transer to a cold bowl and chill until thickened and spreadable.

Prepare the pickled ramps (or asparagus): In a bowl, add ramps and sprinkle with salt. In a small sauce-

pan, simmer sugar, water, vinegar and chili until sugar is dissolved. Bring to a boil, then pour over theramps in canning jar. Let sit or one hour.

Canning instructions: Clean ramps/asparagus thoroughly (peal or cut away root ends i needed andrinse). Remove lids and seals o canning jars. Run jars through dishwasher. Dampen a towel withsanitizer solution and wipe seal portion o lid (avoid touching adhesive portion). Place product injars. Pour hot pickling liquid into canning jar, place on seal and screw top on tightly. Then, loosen by turn. Let sit or one hour. Submerge jars in a simmering water bath or 10-15 minutes. Place in drystorage.

Plating/presentation: Place about a teaspoon o both butter and oil in a saut pan or skillet. Place

bread in pan, toast until golden brown, repeat on the other side and remove. Spread chilled pea butteron the toast, top with goat cheese, pickled ramps, radish, micro greens, and, i desired, ried egg. Cutinto sizeable portions and serve.

English Pea Butter pound shelled and

blanched English peas pound butter,Splash o vegetable stock, chicken

stock or water1 tablespoon butter4 tablespoons Parmesan

cheese

Pickled Ramps (or Asparagus)1 pound ramps (or asparagus, i

ramps are not in season)1 teaspoon salt3 tablespoons sugar cup water cup rice vinegar chili pepper, seeds

removed, minced1-2 canning jars

Additional IngredientsButter and oil, as neededRustic sourdough breadSliced resh goat cheeseShaved radish micro greens,

such as baby arugulaFried egg (optional)


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Pair WithSauvignon BlancThe Vineyards at Dodon, Davidsonville, MD

About the RecipeChe: Roger Black, Ten Ten American Bistro (Baltimore)www.bagbystenten.comA native o Pasadena, Maryland, Che Black ound his passion early on when he learned to cook withhis ather. He worked his way up in kitchens in Maryland and Arizona, with a hiatus spent in theArmy. He eventually became executive che o Severna Parks Woodre Grill. Ater that, he workedor two years at the Baltimore Country Club beore joining the Bagby Restaurant Group in 2012. Hetakes great pride in making ingredients in-house, such as his Ten Ten sauerkraut and corned bee, andhighlighting seasonal produce throughout his well-rened contemporary American cuisine.

Producer: Chris Gavin, Cunningham Farms (Baltimore County)Products used in the recipe: pickled ramps, English peas, micro greens, radishesChris Gavin grew up on a arm and has combined that experience with the strengths and skills hedeveloped through metal work to develop the standards and sustainable values which dene Cun-ningham Farms. Always striving or the highest potential in his work, Chris is committed to creatingproduct that undeniably refects his passion and eectiveness in his crats. Bagby Restaurant Groupcreated Cunningham Farms or its restaurants.


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Grilled Chicken Caprese CrostinisIngredients

1 pound chicken breastSalt and pepper to taste6 Roma tomatoes1 pound resh mozzarella1 loa rench bread

Pesto2 cups resh basil leaves cup pine nuts cup olive oil3 garlic cloves cup shredded or grated

Parmesan cheese

Balsamic Glaze (optional) cup balsamic vinegar4 tablespoons sugar

Preparation

Slice Roma tomatoes inch thick and set aside. Slice mozzarella inch thick and set aside. Slice

chicken breast into 6-8 strips, season with salt and pepper and grill until internal temperature reaches180 degrees. Set aside.

Prepare the pesto: Place all ingredients or the pesto, except the olive oil, in a blender or ood processor.Blend or about 1 minute, then continue to blend while slowly adding the oil until all blended.

Slice French bread on an angle about thick; place sliced bread in a 325-degreee oven or about 5minutes. Once toasted, brush a layer o pesto on bread, then place a slice o tomato on top o pesto.Place a piece o cooked chicken breast on top o tomato ollowed by a slice o resh cheese. Place all inthe oven and bake or an additional 5 minutes. Enjoy.

Prepare the glaze (optional): Combine balsamic vinegar and sugar in a pot and boil until the combina-tions thickens (balsamic glaze). Drizzle on top o crostini or garnish and to enhance a bold favor

Pair WithChardonnayFiore Winery, Pylesville

About the Recipe

Che: Jason Hall, Chessies Chesapeake Grill (Prince Georges County)www.acebook.com/pages/Chessies-Chesapeake-Grille-Comort-Inn-and-Conerence-Center-Bowie-MD/617538201605550Che Hall was born and raised in Ferndale and graduated rom Baltimore International College. Jasonbelieves in traditional cooking techniques and buying local year round. His menu always eatures alocal arm or producer. Jason is always looking to orm relationships with more local armers and pro-


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ducers while remaining loyal to the ones he has a current relationship with. Jason is now the che othe Comort Inn and Conerence Center which can accommodate 600 people or banquets and a ullservice restaurant that will accommodate another 140 guest. He looks orward to serving the Bowiecommunity or years to come

Producer: Tina Schillinger, Papa Johns (Anne Arundel County)Products used in the recipe: basil, Roma tomatoesOwned and operated by the Schillinger amily or the past our generations, this arms market pro-duce is ripe or the picking. Located in Severn, it is a landmark or area residents.

Producer: Richard Strohmers, Strohmers Farm (Howard County)www.strohmersarm.comProducts used in the recipe: chicken breastFor more than 100 years, the Strohmers have been arming in Woodstock, Maryland. GeorgeStrohmer started the amily arm which now continues into the third generation selling bee andswine and reezer meat. The arm added meat goats in 2009. The arm also sells breeding stock,

eeder calves and club animals or showing. Its bee stock consists o purebred Black Angus and Short-horns, Maintainers and Crossbreds. Swine stock is mostly purebred Hampshires and Berkshires withcrosses to include Durocs, Yorkshires and Landrace. The meat goats are commercial does bred to 100percent Boer Bucks.


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Grilled Pork Loin with Lukes BloodyMary Vinaigrette and Fennel-Grilled

Corn Hash and Creamy Cheddar Gritswith Tomato NectarIngredients

Preparation

Prepare the pork loin: Clean any excess at rom the pork loin and set aside. Mix remaining brineingredients in a container in which the pork chops will be brined. Place the pork in the brine and re-rigerate or 12 hours. Remove rom brine, rinse and pat dry. Grill the loin until it reaches an internaltemperature o 140 degrees. Allow to rest or at least 10 minutes and then slice into thin slices, divid-ing these into 4 portions.

Prepare the LukesSo Award-Winning Bloody Mary Vinaigrette:Whisk together the Bloody Marymix, herbs, mustard, sugar, zest and juice until well blended. While whisking, slowly drizzle the oil in,

creating an emulsion. Set aside under rerigeration until ready to use.

Prepare the ennel and grilled corn hash: Husk the corn, brush with butter and grill on high to get alittle char on the kernels. Using a knie, cut the kernels o o the cobs, and with the back o kniescrape corn juice into a bowl. Set aside both. Heat the butter in a saut pan until the oaming hassubsided. Add the onion, ennel, corn and leeks to the pan and cook or about 10 minutes. Add the

Pork Loin8 ounces boneless local

pork loin

Brine gallon cold water2 bay leaves cup brown sugar cup Kosher salt2 tablespoon whole black

peppercorns1 resh lemon, halved

LukesSo Award-Winning Bloody MaryVinaigrette

cup Lukes BloodyMary mix1 teaspoon resh oregano1 teaspoon resh thyme2 teaspoon Dijon

mustard2 tablespoon sugar

Juice and zest o 1 lemon1 cup extra virgin

olive oilSalt and pepper to taste

Fennel and GrilledCorn Hash2 tablespoons butter white onion, julienned1 large ennel bulb,

shaved2 ears resh Maryland

sweet corn1 cup thin leeks3 cloves resh garlic,

smashed cup dry white wine cup chicken stockSalt and pepper to taste

Cheddar Grits withTomato Nectar1 cup resh Good Farm

chicken stock

cup LukesTomatoNectar

cup Stantons Millyellow corn meal

cup heavy cream2 tablespoon butter4 ounces sharp

Chesapeake Bay Farmscheddar cheese

Salt and pepper to taste


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garlic and cook or 2 minutes. Add the wine, corn juice and stock, and cook until vegetables aretender.

Prepare the cheddar grits with tomato nectar: Bring the stock and juice to a boil, and in a steady stream,pour in the corn meal. Cook until the creamy polenta has thickened. Add the cream, butter and

cheddar and cook, adjusting the thickness o the grits with extra tomato nectar, i necessary. Season totaste and set aside until ready to serve.

Plating/presentation: On a plate, place some o the grits with a well in the middle. Place in some o thecorn-ennel hash and top with the pork. Drizzle with the LukesSo Award-Winning Bloody MaryVinaigrette. Garnish with micro greens, coarse sea salt and cracked pepper.

Pair WithChambourcinBordeleau Vineyards & Winery, Eden

About the Recipe

Che: Che Paul G. Suplee CEC, PC III, Assistant Proessor o Culinary Arts, Wor-WicCommunity College (Wicomico County)www.heartoakitchen.comChe, proessor, writer, photographer and blogger who breathes ood, Che Suplee has been in thehospitality industry since 1983 and holds an Associates Degree in Culinary Arts rom Johnson &Wales Providence, a Bachelors o Arts degree in History rom Loyola University Maryland, and Pro-Che Certication Level-3 rom The Culinary Institute o America.

Producer: Lukes Premier Foods, University o Maryland Eastern Shore, (Somerset County)www.lukespremieroods.comProducts used in the recipe: tomato nectar, Bloody Mary MixLukes Premier Foods, LLC by Jim Hudson moved his business to Maryland in 2010. Lukes producesPremier Heirloom tomato juice the small batch way. Just like grapes to wine, Lukes blend eachtomato variety because o its own favor, acidity, sugar content and unique qualities that make it bestor a particular recipe or use.

Producer: The Good Farm, Berlin (Worcester County)www.wegrowgoodood.comProducts used in the recipe: pork loin

From the ertile soil o the Eastern Shore, Good Farm grows ruits and vegetables and raises pasturedgoats, pigs, chickens, and ducks.

Producer: Baywater Greens, Salisbury (Wicomico County)www.baywatergreens.comProducts used in the recipe: micro greens


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Baywater Greens provides quality hydroponic lettuce varieties to restaurants, markets, distributorsand homes. Baywater Greens is a sixth-generation, amily-owned and operated arm, delivering topoints in Maryland, Delaware, Virginia and Washington D.C. It uses state-o-the art harvesting tech-niques to ensure quality product to customers, and its cold-chain process means that lettuce harvestedis stored in walk-in coolers, loaded onto rerigerated truck and delivered to customers in a matter

o hours. Baywater Greens lettuce is in national grocery store chains, produce distributors, roadsidestands and armers markets.

Producer: Chesapeake Bay Farms, Pocomoke (Worcester County)www.chesapeakebaycheese.comProducts used in the recipe: heavy cream, butter, cheeseFor three generations, the Holland amily has been bringing consumers Grade A milk and meetingthe highest quality and standards in the milk industry. It is the last remaining dairy arm in WorcesterCounty. Danny and Ken Holland have adapted to changing technology on the arm. Today, its 250cow herd is ed by corn raised on their arm but supplemented with grazing rom its lush pastureso rye and sorghum, cotton seed and other grains to meet a regimented diet created by a nutritional

specialist. The arm also produces gourmet cheese, ice cream and butter.


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Maryland Corn Fritters with Tomato SalsaIngredients

Corn Fritters2 cups resh corn1 teaspoon salt cup milk2 eggs, beaten cup green pepper, chopped cup red pepper, chopped2 green onions, chopped1 cup four1 teaspoon baking powder

Tomato Salsa3 large tomatoes, nely chopped4 green onions, chopped1 green pepper, nely chopped

(or other colored pepper) cup cilantro, chopped2 tablespoons balsamic vinegar2 cloves garlic, minced4 jalapeno peppers, seeded and diced

Juice o 1 lime2 tablespoons olive oilSalt and pepper to taste

Preparation

Prepare the ritters: In a bowl, combine all the ingredients or the ritters. Heat 2 tablespoons o butterin a skillet. Drop the corn mixture by large spoonuls into the skillet. Brown on each side. Put on aplatter and serve with salsa.

Prepare the salsa: Make sure all the ingredients are nely diced or chopped. In a bowl, combine all thesalsa ingredients. Serve with the corn ritters.

Pair WithLazy Day WhiteLaytons Chance Vineyard & Winery, Vienna

About the Recipe

Che: Katie Moose, Conduit Press (Talbot County)www.conduitpressmd.comChe Moose is the author o ve cookbooks: Chesapeakes Bounty; Chesapeakes Bounty II; GodsBounty; New Englands Bounty; and Nantuckets Bounty. She lectures on international ood andherbs, local Chesapeake Bay history ood and herbs, and she teaches cooking classes at Chesapeake

College and elsewhere. She is presently writing an international cookbook.

Producer: Michelle Wright, Wrights Market (Wicomico County)www.wrightsmarket.comProducts used in the recipe: Corn, tomatoes, peppers, cilantro, green onions, garlicWrights Market has been in the arm market business or more than 60 years and our generations.The market sells ruit and vegetables, garden items, gitware, and has an onsite greenhouse and bakery.


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Rockfsh Sausages with HeirloomTomatoes and Roasted Corn RelishIngredients

Rocksh Sausages8 ounces rocksh let, boneless and skinless6 ounces resh shrimp6 ounces resh scallops4 ounces Roma tomatoes,

peeled, seeded and diced1 ounce resh basil, julienned1 teaspoon salt

teaspoon reshly ground white pepper2 teaspoons resh lemon juice1 pound pork casing, thoroughly cleaned1 ounce extra virgin olive oil

Bakery de France sot rolls

Charred Corn Relish4 ears shucked corn rom Arnold

Farms in ChestertownVegetable oil cup red bell pepper, diced2 tablespoons nely chopped red onion2 tablespoons thinly sliced green onions to 1 chipotle chilies, canned in

adobo sauce, minced1 tablespoon resh lime juice2 teaspoons canola oil teaspoon sugar teaspoon kosher salt teaspoon ground cumin

Preparation

Prepare the sausage: Peel and clean rocksh. Dice into small chunks about -inch long with scallopsand rock shrimp. Place into mixing bowl and add hal the tomatoes and basil. Add remaining sausage

ingredients, mix well and set aside. Place casing in a sausage stuer machine and make sausages about6 inches in length. Blanch sausages in simmering water; do not overcook. Heat olive oil in a hot skil-let. Brown both sides o sausages and cook through.

Prepare the relish: Lightly coat corn with vegetable oil. Place corn on grill rack and grill 20 minutes,turning occasionally. Cool completely. Cut kernels rom ears o corn; place in a medium bowl. Dis-card cobs. Add bell pepper, onions, and chipotle chili to bowl; toss well. Combine juice and remain-ing ingredients in a small bowl, stirring with a whisk. Drizzle juice mixture over corn mixture; tosswell. Cover and chill at least 30 minutes.

Plating/presentation: Serve sausages on Bakery de France sot rolls with tomato and corn relish.

Pair WithBarberaCassinelli Winery, Church Hill


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About the Recipe

Che: James Barrett, Azure Restaurant at the Westin Annapoliswww.azureannapolis.comChe Barrett creates dishes that pay homage to his local roots while using contemporary cooking

methods to showcase unique textures and favors. He is committed to providing quality, local, sus-tainable ood to all o the diners at the Westin Annapolis hotel. Toward that end, he has implementeda rootop garden and keeps his own bees on the roo.

Producer: Arnold Farms (Queen Annes County)Products used in recipe: produceArnold Farms, a 350-acre arm on the Eastern Shore near Chestertown, is a rst-generation growerwho has been producing a wide variety o produce or 15 years.


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Roseda Short Rib Stued MeatballSliders with Hummingbird Farms

Tomato Sauce and FireFly FarmsCabra La Mancha CheeseThe idea o this dish is to use letover stewed meat and incorporate it into a meatball. This recipe usesbraised short ribs, but any shredded stewed meat or shredded roast will do.

Ingredients

Braised Bee Short RibsBee short ribs, bone-in, 3 pounds8 ounces bacon, dicedLarge yellow onion, diced2 large celery ribs, diced1 large carrot, peeled and diced1 head o resh garlic cloves,

separated, peeled and bruised1 ounce resh thyme, small bunch1 ounce (4-5 stems) resh rosemary2 bay leaves cup tomato paste3 tablespoons olive oil, dividedSalt and pepper to tasteRed wine, Maryland Cabernet

Franc: 1 BTL/750 ML

Fresh Tomato Sauce16 resh tomatoes, quartered1 red onion, quartered cup resh garlic, peeled1 bunch resh basil,

de-stemmed cup olive oil, dividedSalt and pepper to taste

Finishing12 slider buns12 ounces to 1 pound FireFly

Farms Cabra La ManchaCheese, sliced thick

12 long sandwich picks,4-5 inches

Bee Meatball Mix2 pounds ground bee, 85/151 yellow onion, diced ne1 green pepper, diced ne2 garlic cloves, peeled and

chopped ne2 tablespoons ennel seed,

toasted and ground cup Parmesan cheese, grated1 ounce Italian parsley,

chopped ne1 cup crusty bread, stale, cubed -1 cup whole milk2 tablespoons olive oil

Approximately 1 pound shreddedbraised short rib mixture

Salt and pepper to taste

Preparation

Prepare the short ribs. Combine short ribs, herbs, bay lea, vegetables, garlic and red wine in a non-reactive container, cover and marinate overnight.

Pre-heat oven to 325 degrees. Remove short ribs and drain veggies rom marinade; save marinade.

Season short ribs with salt and pepper on all sides. Add hal the oil to a wide braising pan overmedium high heat. Sear short ribs on all sides in braising pan, remove when they are a deep goldenbrown color and reserve on side plate. Add drained vegetables and bacon to same braising pan, lightlybrown. Add tomato paste, stir into vegetables and saut thoroughly. Add short ribs back to pan andcover with marinade wine and herbs. Cover pan tightly with oil and lid. Braise in oven or 3 hours.Remove short ribs, and strain and de-at braising liquid. Place strained and de-atted braising liquid


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back into pan on stove top and reduce over medium heat to glaze consistency. While braising liquid isreducing, remove short ribs rom bone and trim away excess at. Place braising glaze and braised beeshort ribs into a wide bowl or dish and use two orks to shred the meat and incorporate the glaze.

Prepare the tomato sauce: Pre-heat oven to 325 degrees. In a large bowl, combine tomatoes, onion, gar-

lic, the oil, and salt and pepper. Toss thoroughly and spread out on a large oven sheet covered withparchment paper. Roast tomatoes or 45 minutes until onions and garlic are deep golden and toma-toes peel away easily rom skins. While still warm, peel skins rom tomato quarters and discard skins.Place all ingredients into a large sauce pan. Use an immersion stick blender (or ood processor) topure, add remaining oil in steady stream while sauce is pure-ing. Adjust salt and pepper as needed;add a little water i needed to achieve sauce consistency. Place covered over low heat on stove top.

Prepare the meatballs: Season and saut onions, peppers and garlic in oil until sot. Chill. Fill amedium bowl 2 with cold tap water and reserve on side. Pre-heat oven to 425 degrees. Place crustybread in a small bowl, add milk slowly and mash together to make a paste. Add only enough milkas needed, to make a paste. Combine chilled sauted vegetables, bread/milk paste and all remaining

ingredients; season with salt and pepper. Use hands to thoroughly incorporate shredded short ribsinto meatball mixture. Portion out meatball mixture into identical sized clusters. Dip hands intowater bowl and round portioned meatball mix into smooth meatballs. Place ormed meatballs onto abaking sheet covered with parchment. Bake meatballs 20-30 minutes (depending on size) until ullycooked. Add cooked meatballs to tomato sauce and simmer or a minimum o 30 minutes.

To nish: Cut 12 slider buns in hal. Place tops and bottoms on broiler pan covered with aluminumoil and quickly toast under broiler. Place a meatball on each toasted slider bun bottom with a littleextra sauce. Top meatballs with cheese. Place under broiler just until cheese begins to bubble. Removerom broiler and top with bun. Secure with sandwich picks and serve immediately.

Any remaining tomato sauce can be rerigerated or rozen ater proper chilling. Great with pasta, lasagna ormore meatballs!

Pair WithCrimson Moon (red blend)Harord Vineyard, Jarrettsville

About the Recipe

Che: Michael Cleary, St. Johns College/Bon Appetit Management Company (Anne ArundelCounty)Che Cleary has worked with Bon Appetit since 2009, starting at University o Maryland Baltimoreand Goucher College. His career in ood and restaurants goes back more than 20 years. He was theChe De Cuisine at Restaurant Nora in Washington, D.C. in 2005-06, and Regional Research andDevelopment Che or Whole Foods Market, Mid-Atlantic rom 2006-09. Other resume highlights


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include positions and titles at The Ritz-Carlton, Philadelphia; Signature Restaurants by Georges Per-rier; and Dean & Deluca, Georgetown.

Producer: Mike Brannon, Roseda Farm (Baltimore County)www.RosedaBee.com

Products used in the recipe: bee short ribs and ground beeRoseda Farm careully selects and breeds Black Angus cattle. Youll see the result in the healthy, redcolor o our bee, and the bright white marbling throughout our steaks and other prime cuts. Wegraze our cattle on lush green pastures, and eed them corn, hay, soybean meal, vitamins, mineralsand resh water. Roseda bee is dry-aged or 14-21 days, then fash-rozen to lock in maximum ten-derness and favor.

Producer: Jennier Sturmer, Hummingbird Farms (Caroline County)hummingbirdarms.intuitwebsites.com/Products used in the recipe: tomatoesFor more than 20 years, Jennier and Rick Sturmer have dedicated themselves to producing red, ripe,

favorul tomatoes. Their tomatoes are grown hydroponically and hand picked to ensure the highestquality, ripest ruit. The arm is USDA Harmonized GAP Certied.

Producer: FireFly Farms (Garrett County)www.refyarms.comProducts used in the recipe: goat cheeseFireFly Farms oers nationally and internationally award-winning premium goat cheese that ea-tures the distinct regional favors o Mountain Marylands Allegheny Plateau. Each cheese is artullyhandcrated and aged with precise detail. And each oers distinguished favor, exceptional texture,noteworthy composition and unprecedented aesthetics. The cheese o FireFly Farms is produced us-ing agriculturally sustainable, locally sourced resh goats milk and time-honored, traditional methods

o goat cheese making.


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Slow Cooked Pork FlatbreadIngredients

Slow Cooked Pork2 pounds pork

shoulder, boneless1 tablespoon light

brown sugar1 teaspoon anise seed1 teaspoon garlic

powder2 teaspoons kosher salt1 teaspoon lemon peel pound bacon

Tomato Preserves3 pounds heirloom

tomatoes, diced2 cinnamon sticks1 tablespoon whole

cloves1 cup cider vinegar3 cups white sugar

Flatbread Dough3 cups unbleached

four, plus moreor dusting a worksurace

2 tablespoons nesea salt

ounce active dry yeast3 tablespoons olive

oil, arbequinaextra virgin

Finishing cup micro arugula1 ounce Tessemaes

Lemon GarlicDressing

1 pinch lemongremolata

Preparation

Prepare the pork: Place all pork ingredients into heat-sealed bag with air removed and cook or 12hours at 175 degrees. Remove and place in ice bath immediately. Discard bacon and reserve strainedjuices. Fork-shred pork or later use.

Prepare the tomato preserves: Combine diced tomato with cinnamon sticks and cloves in a heavy-bot-tomed sauce pan. Over medium high heat, bring to a boil. Pour tomato mix into a strainer and strainin the rerigerator or 4 hours. Place tomato mixture in sauce pot with vinegar and sugar and bring toa boil. Reduce heat to a simmer and cook or 1 hour. Remove rom heat and cool.

Prepare the fatbread dough: Mix four and salt in the bowl o a standing mixer tted with the doughhook until well mixed. Put yeast in another bowl and whisk in cup warm water, then 2 tablespoonso the oil. Let this rest until the liquid begins to oam, about 10 minutes, then pour this mixture intothe center o the four. Mix the four and yeast solution until incorporated. Add cup warm waterto the four and mix again until the dough pulls together in a single, unied mass. Turn dough ontoa lightly foured surace and begin to knead the dough. Repeat the process over and over to create asmooth ball o dough ree o stickiness. Brush a clean, stainless-steel bowl with the remaining table-spoon oil and put the ball o dough in the bowl. Cover with a clean cloth and let rise at room tem-perature until it has doubled in size. When the dough has risen, divide it into 4 ounce pieces and rollinto a ball shape. Can be stored in plastic in the reezer or up to 2 months.

Prepare the slow cooked pork fatbread: Flatten each ball o dough and grill on high heat until sot,not crispy. Top grilled bread with 2 ounces o tomato preserves and 2 ounces o ork-shredded pork.Cook on grill until crispy and heated through. Toss greens with dressing and gremolata and top pizzawith dressed greens.


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Pair WithRed Skins (red blend)Linganore Winecellars, Mt. Airy

About the Recipe

Che: James Barrett, Azure Restaurant at the Westin Annapoliswww.azureannapolis.comChe Barrett creates dishes that pay homage to his local roots while using contemporary cookingmethods to showcase unique textures and favors.

Producer: Jennier Sturmer, Hummingbird Farms (Caroline County)hummingbirdarms.intuitwebsites.com/

Products used in the recipe: tomatoesFor more than 20 years, Jennier and Rick Sturmer have dedicated themselves to producing red, ripe,favorul tomatoes. Their tomatoes are grown hydroponically and hand picked to ensure the highestquality, ripest ruit. The arm is USDA Harmonized GAP Certied.


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Tandoori Bee with Honeydew TzatzikiIngredients

2 pounds Roseda bee tenderloin,cut into 1 inch cubes

Marinade2 cups local yogurt2 tablespoons local honey2 tablespoons peanut oil1 teaspoons cumin seeds, toasted and ground1 teaspoons coriander seeds, toasted and ground1 teaspoons black pepper, ground2 teaspoons garam masala1 teaspoon turmeric

teaspoon red pepper fakes1 teaspoons salt4 scallions, chopped2 teaspoons resh ginger, chopped cup cilantro, chopped

Honeydew Tzatziki1 cucumber, peeled, seeded and diced1 cup honeydew, nely dicedKosher salt2 cups strained local yogurt red onion1 jalapeo, seeded and minced

Preparation

Prepare the bee: Mix all marinade ingredients. Place bee on skewers and soak in marinade overnight.Grill bee skewers over medium high heat until desired doneness.

Prepare the tzatziki: Put the cucumber and honeydew in a screen strainer over a bowl. Sprinkle with ateaspoon o salt and let sit 5 minutes. Press out as much liquid as possible and discard liquid. Add thecucumber and melon to the rest o the tzatziki ingredients and mix. Chill or at least 1 hour.

Plating/Presentation: Place bee skewers on a plate and spoon on honeydew tzatziki to taste.

Pair WithCygnus Red (red blend)Cygnus Wine Cellars, Manchester

About the Recipe

Ches: Medord Canby, Cathy Ferguson and Charles (Buz) Porciello, Government House (AnneArundel County)Government House Che Medord Canby is a 1983 graduate o Johnson and Wales University with


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a degree in Culinary Arts. He has worked at Government House or 28 years and is proud to haveserved ve Maryland governors and thousands o Marylanders.

Government House Che Cathy Ferguson studied baking and pastry at Baltimore Culinary College.Ater graduating in 1991, she worked in luxury hotels in Washington, D.C. as well as private clubs in

Baltimore. In 2007, she became a che or Governor Martin OMalley. She has spent most o her liein Maryland and enjoys cooking local seaood as well as creating wedding cakes and deserts.

Government House Che Buz Porciellohas spent the last ve years at Government House oering histechniques and knowledge gained through many years in various kitchens as well as a ormal educa-tion at Baltimores International College in 1990. With over 25 years in the ood industry, he haswork at several top restaurants and resorts. Ater several years in the healthcare system with VantageHouse in Columbia and Sunrise Assisted Living in Annapolis, he moved on to co-own and operateThe Rocksh in Eastport beore joining the team at Government House.

Producer: Mike Brannon, Roseda Farm (Baltimore County)

www.RosedaBee.comProducts used in the recipe: bee tenderloinRoseda Farm careully selects and breeds Black Angus cattle. Youll see the result in the healthy, redcolor o our bee, and the bright white marbling throughout our steaks and other prime cuts. Wegraze our cattle on lush green pastures, and eed them corn, hay, soybean meal, vitamins, mineralsand resh water. Roseda bee is dry-aged or 14-21 days, then fash-rozen to lock in maximum ten-derness and favor.

Producer: Bobby Prigel, Prigel Family Creamery (Baltimore County)www.prigelamilycreamery.comProducts used in the recipe: plain yogurt

Prigel Family Creamery processes milk rom Bellevale Farm into resh, nutrient-dense dairy oodsrom cows that graze on grass grown rom organically balanced soils.


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Salads/Side Dishes


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Preparation

Wash all produce. Cube watermelon. Peel and de-seed cucumbers then slice into hal moons. Addmicro thyme and combine dressing, chill and serve.

Pair WithAlbarioRoyal Rabbit Vineyards, Parkton

About the Recipe

Che: Daniel Elardo, Zeert & Gold Catering (Baltimore)www.zeertandgold.comChe Elardo, born in Baltimore, is a third generation culinarian who began working alongside hisather at Clydes o Columbia at the age o 15. With 28 years in the Maryland hospitality eld, he hasworked or private clubs, ne dining restaurants and a hotel. For the past 12 years, he has been theCorporate Che or Maryland Catering Consortium, which is comprised o three catering companiesunder one roo Zeert & Gold Catering, Cuisine Catering and Celebrations Kosher Catering.

Producer: Bartenelder Farms (Baltimore County)Products used in the recipe: cucumbers, watermelon, thymeBartenelder Farms has been growing resh local produce or more than 130 years. The BartenelderFamily settled in Baltimore County in the mid-1870s. Joe Bartenelder, a sixth generation truckarmer, grew up working on his amilys arm alongside his grandparents, parents, and uncles in Ful-lerton. Now in its seventh generation, Joe Bartenelders wie and children keep the amily legacy alive

8 cucumbers1 large watermelon, seedless i available1 cup o micro thyme

Dressing1 cup canola oil1 cup apple cider vinegar1 cup rice wine vinegar1 cup maple syrup cup honey cup sugar (more or less, depending on

how sweet the watermelon is)Salt and white pepper to taste

Cucumber and Watermelon Saladwith Maple Thyme VinaigretteIngredients


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by working with him on the arms. The arm supplies resh produce to large ood chains such as Gi-ant. In between working on the arms and wholesaling rom Virginia to New York, they can be oundat the Baltimore Farmers Market & Bazaar, the 32nd Street Farmers Market in Waverly, or selling atone o their local produce stands in Fullerton and Preston. The arm also donates truckloads o oodto The Maryland Food Bank every year.

Producer: Lindemanns Apiary, Manchester (Carroll County)Edward Lindemann, owner o Lindemanns Apiary, began keeping bees ater taking a bee keepingcourse at Oregon Ridge through the Central Maryland Beekeeping Association. Over the years, Lin-demann has acquired additional hives and has brought home several blue ribbons or his honey romthe Maryland State Fair.

Producer: Distillery Lane Ciderworks (Frederick County)www.distillerylaneciderworks.comDistillery Lane Ciderworks, a amily arm in Jeerson, produces ne apple products, includingnationally award winning hard ciders, resh ruit and cider, and vinegars. The 3,000-tree orchard con-

tains more than 40 varieties o heritage American, English, and French cider apples, along with ruitwonderul or eating and baking. DLCs vinegars are produced rom their hard ciders and refect theirhigh quality. Less acidic than mass-produced apple cider vinegars, DLC vinegar makes lovely saladdressings and marinades.

Producer: S & S Maple Camp (Allegany County)www.ssmaplecamp.comS & S Maple Camp, in business since 1968, is the largest maple syrup producer in Maryland. It is100-percent owner operated by the Shinholt amily. S & S Maple Camp is 100-percent vegan. Thecamp consists o 526 acres o sugar maple trees that have been in the amily since the 1800s. Tasteand become a believer in the best maple syrup on earth. Made with pride or generations.


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Deviled Eggs with Smoked Bacon,Farm Fresh Yogurt and White Balsamic

Glaze In Bibb Lettuce WrapsIngredients

PreparationHeat and dissolve sugar in vinegar and continue simmering until liquid is reduced by hal and is syr-upy. Cool. Halve cooked eggs lengthwise. Put yolks in a bowl and place hollowed whites inside-up ona tray inside individual leaves o bibb lettuce. Whisk yolks, yogurt, sugar, white balsamic vinegar, saltand pepper together to creamy consistency. Fold in minced bacon and red onion. Pipe with pastrybag, or otherwise ll hollowed whites with yolk mixture. Present wrapped in lettuce lea.

Pair WithSpencerville Red Hard CiderGreat Shoals Winery, Silver Spring

About the Recipe

Che: Craig Sewell, A Cooks Ca (Anne Arundel County)www.acookscae.comChe Sewell has owned A Cooks Cae or 11 years and concentrates on local sourcing o ingredientsthat he uses in his restaurant, in catering, teaching cooking classes or in distribution to home kitchensthrough his Market Basket program and CSA. He was the 2011 recipient o the Governors MarylandSmart, Green and Growing Award or the Buy Local Agricultural Challenge.

Producer: David Smith, Springfeld Farm (Baltimore County)www.ourspringeldarm.comProducts used in the recipe: eggs, smoked baconSpringeld Farm is no ordinary place, and the Smith, Laerty and Webb amilies are by no meanstraditional armers. Three generations work and live on this beautiul, natural arm just north o Bal-timore. In addition to chicken eggs and seasonal goose eggs, chicken, turkey, duck and seasonal goose

1 dozen hard boiled, arm-resh eggs cup plain yogurt2 teaspoons sugarSeasoning

pound bacon, cooked crisp, drained and minced cup minced red onion1 cup white balsamic vinegar cup light brown sugar


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are raised or meat. Bee (grass-ed and natural), grass-ed lamb, pork and rabbit are also available.The 67-acre Springeld Farm has been in David Smiths amily since the 1600s.

Producer: Bobby Prigel, Prigel Family Creamery (Baltimore County)www.prigelamilycreamery.com

Products used in the recipe: plain yogurtPrigel Family Creamery processes milk rom Bellevale Farm into resh, nutrient-dense dairy oodsrom cows that graze on grass grown rom organically balanced soils.

Producer: Tim Fields, Baywater Green (Wicomico County)www.baywatergreens.comProducts used in the recipe: hydroponic bibb lettuceBaywater Greens provides quality hydroponic lettuce varieties to restaurants, markets, distributorsand homes. Baywater Greens is a sixth generation, amily-owned and operated arm, delivering topoints in Maryland, Delaware, Virginia and Washington D.C. It uses state-o-the art harvesting tech-niques to ensure quality product to customers, and its cold-chain process means that lettuce harvested

is stored in walk-in coolers, loaded onto rerigerated truck and delivered to customers in a mattero hours. Baywater Greens lettuce is in national grocery store chains, produce distributors, roadsidestands and armers markets.


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Stued ZucchiniIngredients

Preparation

Clean zucchini, hollow out, season with salt and pepper and set aside. Prepare all vegetables and saut

over medium heat or three minutes in grapeseed oil. Allow to cool. In a small mixing bowl, combinesunfower seeds, panko bread crumbs, chopped garlic, Parmesan cheese and melted butter. Preheatoven to 350 degrees. On a oil-lined sheet pan, place hollowed-out zucchini and ll with the sautedvegetable medley. Top the stued zucchini with the panko, sunfower and rosemary crumb topping.Bake or 12 minutes until zucchini is tender and topping is golden brown.

Pair WithGunpowder Falls WhiteWoodhall Wine Cellars, Parkton

About the Recipe

Che: Travis Szerensits, The Manor Tavern (Baltimore County)Che Szerensits grew up in Harord County. He has been proessionally cooking or 14 years and hasbeen the executive che o the Manor Tavern or three years. One o the owners, Jim Franzoni, ownsVerdant Valley Farms, where the restaurant sources all o its Berkshire pork. Che Szerensits also pre-ers Springeld Farms eggs, Gunpowder Trading Company bison, and produce rom BaltimOrganicand One Straw. In addition to purchasing locally, the restaurants has its own gardens and producessalad greens and vegetables on site.

Producer: Jon Shaw, BaltimOrganic (Baltimore County)www.baltimorganic.comProducts used in the recipe: asparagus, heirloom tomatoes, radishesJon Shaw, BaltimOrganic ounder, has been gardening using organic, raised-bed, no till methods ormany years. He operates what might be called a large market garden in Monkton that sits on someo the best soil in the state. He enjoys experimenting by growing unusual plants including heirloomvarieties while trying to extend their season without the use o ossil uel-based heating.

2 whole zucchini, split in hal lengthwiseand hollowed out

cup shaved radish cup diced Maryland heirloom tomatoes10 asparagus spears, inch dice red onion, diced3 tablespoons sunfower seeds, shelled

3 tablespoons panko bread crumbs teaspoon garlic, chopped2 teaspoon grated Parmesan cheese teaspoon rosemary, nely chopped2 tablespoon grapeseed oil1 tablespoon butter, meltedSalt and pepper to taste


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Entres


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Baltimore Baseball Steak overRoasted Silver Queen Corn, Tomatoes

and Cucumbers and Creamy PotatoSaladIngredients

Preparation

Prepare bee: Grill bee with two temperature zones (high and low). Season meat ater grill heatsproperly. Grill steaks to desired doneness. Allow to rest 5 minutes beore slicing thinly on the angle.Shingle slices over corn salad.

Prepare corn salad: Char corn, peppers and tomatoes. Remove corn rom the husk using a knie.Remove skin rom tomatoes and peppers by burning o on hot grill, dice to medium dice and

add to corn. Repeat dicing process with peeled and seeded cucumber. Add all other corn salad ingre-dients and allow to mellow. Adjust seasoning i needed.

Prepare potato salad: Combine all potato salad ingredients and all dressing ingredients, mix well andseason to taste.

Bee2 each, 8-ounce Roseda

bee sirloin steaks

(baseball cut)Salt to tasteFresh ground black

pepperCanola oil

Corn Salad1 ear silver queen corn,

lightly grilled, removed

rom husk1 green bell pepper,

grilled, seeded anddiced

1 cucumber, peeledand diced

2 beesteak tomatoes,re roasted, peeledand diced

2 tablespoons cilantroSalt and pepper to taste1 tablespoons olive oil

Creamy Potato Salad2 pounds cooked red

skin potatoes, cut

pound diced celery pound diced onions pound cooked eggs,

rough chopped1 pounds dressing

(recipe ollows)Salt to taste

White pepper to tasteChopped resh parsley

or chives (optional)

Dressing or PotatoSalad pound cream cheese

2 ounces grainyDijon Mustard

1 pounds mayonnaise

Roasted Garlic andChili Aioli Sauce cup resh mayonnaise2 tablespoons roasted

chopped garlic paste2 tablespoons pured

chipotles in Adobosauce


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Prepare aioli sauce: Combine all aioli sauce ingredients, mix well and season to taste.

Plating/presentation:Apply aioli sauce to plate using a large soup spoon and a light brush stroke.Using a mold or timbal, place the corn salad in the center o the plate. Slice cooked Roseda baseballsteak into 8 slices, (4 per person) and shingle slices over corn medley. Garnish with dollop o creamy

summer potato salad. Serve immediately.

Pair WithReserve Cabernet FrancBoordy Vineyards, Hydes

About the Recipe

Che: Stephen Abel, Hearn Kirkwood & Food Unlimited (Anne Arundel County)www.hearnkirkwood.com

Che Abel is a Delmarva local and passionate Eastern Shore/Chesapeake Bay area enthusiast. He hasbeen in the ood industry since 1974. A Culinary Institute o America graduate and veteran o res-taurants, hotels, resorts, corporate dining and retail rom Hawaii to the Caribbean and beyond, CheAbel is happiest in the Mid-Atlantic region. He is now che or Hearn Kirkwood, a amily-ownedproduce distribution business since 1946, developing eco-riendly oods or retail and commercialapplications. He also teaches culinary arts courses at the International Culinary School o the ArtInstitute o Washington in Rosslyn, Virginia.

Producer: Mike Brannon, Roseda Farm (Baltimore County)www.rosedabee.comProducts used in the recipe: baseball steak (Angus Sirloin)

Ed Burchell started Roseda Bee Farms 60 years ago. Today, with the help o computer technology,the arm selects breeding traits, like marbling, that produce a great eating experience or customers.In 1999, Roseda Farm was awarded The Cooperator o the Year Award by the Baltimore County SoilConservation District or improvements made to diminish erosion and runo. Through the develop-ment o a gravity-based water system, the arm provides cattle with clean water, as well as preventingwaste runo into the local waterways. The arm also uses intensively managed grazing where orage isgrazed more evenly, leading to an increased nutritional value or cattle and a great quality product orthe consumer.


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Bison Ravioli in Bay Blue Mornay SauceIngredients

Bison Ravioli Filling1 pound bison chuck1 quarts bee stock1 white onion, chopped1 medium carrot,

chopped2 sticks celery, chopped4 cloves garlic, peeled

and let whole1 cup Maryland red wine2 ounces resh thyme

2 tablespoons olive oil

Pasta3 cups unbleached,

all-purpose four4 extra large eggs3 tablespoons extra

virgin olive oilPinch salt and pepper1 egg or egg wash

Bay Blue MornaySauce3 ounces butter3 ounces all-purpose

four1 quart creamery milk4 ounces Chapels

Country CreameryBay Blue Cheese

2 ounces ChapelsCountry Creamery

garlic and chivecheddar cheese

Pinch o salt and pepper

Greens2 ounces micro

arugula2 ounces red

russian kale1 tablespoon

olive oil1 teaspoon

lemon juice

Preparation

Prepare the bison lling: Sear bison in pan on medium hot heat in olive oil (2 tablespoons) untilgolden brown on each side. Move into braising pot. Saut remaining vegetables in pan that bisonwas seared in until golden brown. Add red wine to deglaze pan. Transer vegetables into braising pot.Add bee stock to braising pot, enough to cover meat. Cover pot with tin oil and cook slowly (275degrees) or ve hours or until meat alls apart with ork. Once cooked, allow to rest, pull meat apartwith a ork and put in large mixing bowl. Strain braising liquid and cook on medium high heat until

reduced by hal. Pour reduction over bison and set aside.

Prepare the pasta: Mound four in center o a wooden cutting board. Make a well in the middle o thefour. Add eggs and olive oil all at one time. Using a ork, beat together the eggs and begin to incor-porate the four, starting with inner rim o well. The dough will come together when about hal thefour is incorporated. When the mixture becomes a dough ball, knead with hands. Continue to kneador about ve minutes. Dough should be elastic and a little sticky. Add a little four i needed. Wrap inplastic when ready. Set aside at room temperature or 30 minutes. Use a hand pasta machine to makeravioli strips; start on highest setting and continue to process twice on each setting, going down to thelowest setting.

Prepare (stu) the ravioli: Cut pasta sheet in hal; place halves next to each other. Place 1 ounce obison lling mixture on pasta sheet at one inch intervals. Beat one egg and brush pasta with egg wash.Top with other hal o pasta. Push down gently between the bison mixture. Cut with ring mold orknie. Blanch in salted water or 2 minutes. Remove with spider kitchen tool and place on plate.


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Prepare Mornay sauce: Melt butter in pot. Add four all at once over low heat. Allow to make a roux.Cook one minute. Add milk one cup at a time, allowing it to come back to a simmer each time. Turnheat o. Add all cheese and steep until melted. Salt and pepper to taste.

Prepare greens: Toss greens with olive oil and lemon juice.

Plating/presentation: Place greens in center o plate. Surround with ravioli. Drizzle with Mornay sauceto taste.

Pair WithPrestige (red blend)Knob Hall Winery, Clear Spring

About the Recipe

Che: David Hayes, Bistro St. Michaels (Talbot County)www.bistrostmichaels.comExecutive Che David Hayes is a graduate o Colchester Institute in Essex, UK. Ater graduation,he served internships with Buckingham Palace in London and The Inn at Perry Cabin in St. Mi-chaels, where he worked alongside renowned Executive Che Mark Salter. Prior to joining HarbourInn, Che Hayes worked as Executive Sous Che at Masons in Easton. Che Hayes incorporates hisFrench/English culinary background into the favors and local ingredients o the Eastern Shore. CheHayes was voted Best Che, Eastern Shore by Whats Up Magazine in 2011.

Producer: Holly Foster, Chapels Country Creamery (Talbot County)www.chapelscountrycreamery.com

Products used in the recipe: milk, garlic and chive cheddar, bay blue cheeseChapels Country Creamery handcrated artisanal cheeses start with resh raw milk produced by theamilys dairy arm. The dairy herd contains grass ed Jersey and Holstein cows that produce highquality milk, rich in cream. By producing its own cheese rom start to nish, Chapels ensure thehighest quality possible. The creamery received the Talbot County Soil Conservation Award or envi-romentally riendly operation or soil, air, and water quality concerns.

Producer: Bill Edwards, SB Farms (Dorchester County)www.sbarmsinc.comProducts used in the recipe: bison roastAn average o 38 inches o rain alls on SB Farms per year, providing lush green pastures on which to

produce bison, a low-at, nutritional red meat with rich favor. The ranch is locally owned and oper-ated by the Edwards amily. Care is taken to use as many agricultural Best Management Practices aspossible to not only provide a sae and healthy environment or the bison, but to also control nutrientand soil runo into the Choptank River and Chesapeake Bay. The ranch uses rotational grazing andhas established pastures which include native warm-season grasses.


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Producer: Tim Fields, Baywater Greens (Wicomico County)www.baywatergreens.comProducts used in the recipe: micro greens - arugula, red Russian kaleBaywater Greens provides quality hydroponic lettuce varieties to restaurants, markets, distributorsand homes. Baywater Greens is a sixth-generation, amily-owned and operated arm delivering to

points in Maryland, Delaware, Virginia and Washington D.C. It uses state-o-the art harvesting tech-niques to ensure quality product to customers, and its cold-chain process means that lettuce harvestedis stored in walk-in coolers, loaded onto rerigerated truck and delivered to customers in a mattero hours. Baywater Greens lettuce is in national grocery store chains, produce distributors, roadsidestands and armers markets.


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Crab Cakes cup mayo1 teaspoon dried mustard1 teaspoon celery seed2 teaspoons Old Bay seasoning cup chili sauce1 teaspoon Worcestershire sauce1 teaspoon resh lemon juice1 pound jumbo lump crab meat,

cleaned o shell8 Saltines, crushed

Corn Cakes1 cup four teaspoon baking powder teaspoon salt teaspoon black pepper1 teaspoon ground coriander teaspoon ground cumin1 egg, beaten cup water

2 cups resh corn kernels cup thinly sliced scallions cup chopped parsley

Eastern Shore Melon Relish3 cups watermelon, diced inch cup red onion, diced inch1 cup cilantro, coarsely chopped1 cup cantaloupe, diced inch2 jalapenos, seeded and minced cup cucumber, peeled, seeded

and diced inch2 tablespoons mint, coarsely

choppedJuice o 2 limes cup resh orange juice teaspoon each, salt and pepper teaspoon ground cumin1 tablespoon turbinado sugar

Chesapeake Crab Cakes with CornCakes and Eastern Shore Melon RelishIngredients

Preparation

Prepare the crab cakes: In a bowl, mix the rst seven ingredients together to make a sauce. In a separatebowl, mix the crab meat and the crushed Saltines together. Add the sauce to the crab meat mixtureand orm into 2-ounce crab cakes. Saut crab cakes until golden brown and reserve.

Prepare the corn cakes: Sit four. Mix baking powder, salt and spices in a bowl. In a separate bowl, mixthe egg, lemon juice and water together until smooth. Add the onions, corn kernels and choppedparsley and combine into a batter, mixing well. In a greased pan, cook the corn cakes like pancakes.When the corn cakes are golden brown, place on paper towels and reserve.

Prepare the melon relish: In a bowl, mix together the rst six relish ingredients and stir together. In aseparate bowl, mix the juices and the seasonings. Pour the juices and the seasoning over the melonmixture and toss until well combined.

Plating/presentation: Place a corn cake in the center o a plate. Top with a crab cake and spoon Eastern

Shore melon relish over the crab cake.

Pair WithVidal BlancBig Cork Vineyards, Rohrersville


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About the Recipe

Che: Martin Saylor, Coastal Sunbelt Produce Company (Howard County)www.coastalsunbelt.comChe Saylor has been an executive che in Marthas Vineyard, London England, Washington D.C.

and Baltimore. He is a graduate o the school or American Ches at Beringer Vineyards, Napa Val-ley and the Culinary Institute in Hyde Park, New York. He has also worked in hotels such as TheHay Adams Hotel, The Willard Hotel, The Fairmont Hotel, The Mayfower Hotel and Buttereld 9restaurant. He is a ormer Vice Admirals Che and also serves as the Research and Development Cheor Coastal Sunbelt Produce.

Producer: Margret Frothingham and Bob Arnold, Arnold Farms (Queen Anne County)Products used in the recipe: corn, onions, herbs, watermelon, cantaloupe, peppers, cucumbersArnold Farms is a amily-owned arm in Chestertown. Margret Frothingham has worked to oer adiverse selection o local beautiul resh produce.

Producer: Rich Evanusa, Beach to Bay Seaood (Somerset County)Products used in the recipe: crab meatBeach to Bay Seaood started as an Ocean City restaurant and moved to Princess Anne. It is ownedand operated by the Evanusa amily who operate a restaurant and a retail seaood market under oneroo. They are expanding to produce their soups and seasonings or the grocery store market. Thereproduct name is Ocean Flavor Foods and will be in supermarkets soon.


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Chesapeake Sot Crab with RoadStand RelishIngredients

4 sot shell crabs, live, jumbo4 ounces four seasoned with salt and pepper4 ounces sweet butter mixed with lemon and chives8 slices Maranto Italian bread, buttered and griddle-

toasted4 leaves, green lea lettuce12 ounces, Road Stand Relish (see below)2 ounces tartar sauce4 lemon wedges

Road Stand Relish(aka - Backyard Garden Salad) cup red wine vinegar cup sugar3 large mid-summer tomatoes2 cucumbers red onion

Preparation

Prepare the crabs: Remove live crabs rom their bed o damp straw or newspaper. Set crab on its back,hold the claws back with one hand and slice o the ace, just behind the eyes. Open the apron at theback o the shell and slice o. Turn the crab over, lit each shell point in turn and remove the gillsrom the body. Careully old the claws in ront, then set the crab in bowl o four. Set a pat o sweetbutter on a pre-heated (325 degrees) cast iron pan or griddle. Allow butter to sizzle, then place thecrab up-side down on the butter. Cook 4 minutes, fip over and continue to cook 4 minutes. Butterand toast 2 pieces o bread on the griddle until golden.

Prepare the relish: Bring red wine vinegar and sugar to boil over moderate heat to orm simple syrup.Rinse the tomatoes under clean water, cut out the stem, then dice into pieces and place into non-reactive bowl. Rinse the cucumbers, peel stripes o skin o with vegetable peeler, and then cut thecucumbers in hal. Spoon out the seed i you wish. Lay cucumbers fat side down on a cutting boardand slice 3/8 thick. Add to the bowl with the tomatoes. Peel the onion, cut in hal, reserve orother use. Cut the remaining hal in hal again and sliver into 1/8 slices. Toss tomatoes, cucumbers,onion and syrup together. Rerigerate until needed.

Plating/presentation: Shingle 2 slices o toast in the center o each plate, lay a crab on top, and placea pat o lemon butter on each crab to melt. Set a lettuce lea on each plate and spoon a portion o

Roadstand Relish on top o the lettuce.

Pair WithChardonnayCrow Vineyards, Kennedyville


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About the Recipe

Che: Paul Bartlett, Phillips Crab Deck (Anne Arundel County)www.kitchensolutionsconsulting.comChe Bartlett is a long-time Chesapeake area che, noted or his passionate regard or oysters and aond regard or crabs. Last summer, he helped Steve Phillips develop the Crab Deck concept or Phil-lips Seaood Restaurants and wrote the opening menus or Baltimore and Annapolis locations. A truelover o seaood, hes won the Maryland Crab Cooking Olympics, and has represented ChesapeakeCuisine in Hollywood and San Francisco.

Producer: John Walton, Waltons Seaood (Talbot County)Products used in the recipe: Maryland sot crabsJohn Walton, retired sea captain with the U.S. Merchant Marine, is the promoter and distributoro Tilghmans seaood to the restaurants o Baltimore and Annapolis. His grandather ran a seaoodbusiness on Tilghman Island. As a th-generation resident, he is related to many o his watermensuppliers. Together they orm an unbroken chain in the history o Marylands Chesapeake bountymaking its way to market. Johns daily-sloughed sot crabs are a staple oering o the Phillips CrabDeck restaurants.

Producer: Salvatore Maranto, F&S Maranto Bakery (Baltimore)www.marantobakery.comProducts used in the recipe: buttered bread, toastedIn 1969, Sal Maranto, (Charlies son) returned to the bakery to ease the transition and sudden voidlet at his Uncle Joes passing. In 1975, Sals brother Bill joined the business as well. Big changes camein the 1980s as Charlie and Tony again decided to expand to meet the growing demand. The our

row houses that originally stood at 244-252 Pearl Street were demolished to make way or additionalequipment and the growing feet o delivery trucks. Third-generation owners, Sal and Bill Marantoare currently at the helm o the amily business. Together with over 40 years o baking experience,they continue to make the quality products that would make the rst generation proud.

Producer: Parker Farms / Piscataway Farms, (Prince Georges County)Parker Farms is a multi-generation arm owned by brothers Chris and Rod Parker. Chris runs Pis-cataway Farms in Maryland and Rod runs the Virginia operations. Chris and Rod are very activein the community and have been long-time supporters o the Washington Area Gleaners Network(WAGN), whose volunteers harvest Parker Farms crops or direct distribution to shelters and oodbanks in Maryland, D.C., and Virginia.


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Gunpowder Farms Bison Burgerwith Smoked Bacon, Goat Cheddar,

Marinated Tomato and Hot MixIngredients

Preparation

Preheat grill or skillet on a medium heat. While heating, season bison patties with kosher salt andblack pepper. When the grill is hot, place burgers and mark. Recommended preparation is mediumrare, approximately 4 minutes per side. Bacon can be cooked ahead o time at 350 degrees or 8 to10 minutes or blanched in salted boiling water or 1 minute and grilled. In a separate bowl, combinesliced tomatoes, garlic, thyme, rosemary and extra virgin olive oil. Season with salt and pepper. Mixby hand, olding to ensure the tomatoes are not damaged. Allow to rest or 30 minutes.

Slice and toast bun (we recommend an herbed brioche bun) on grill 1 minute beore removing burg-ers rom grill. Top each burger with two slices o smoked bacon and two slices o goat cheddar. Closethe lid and let melt, about 30 seconds. Place the burger on bottom bun, top with Micro Hot Mix,dressed in extra virgin olive oil, salt and pepper. Finish with two slices o marinated tomato. Garnishwith condiment o your choosing (recommended: roasted garlic aioli) and top.

Pair WithSyrahElk Run Vineyards, Mt. Airy

About the RecipeChe: Bradley Willits, Executive Che, B&O American Brasserie (Baltimore)www.bandorestaurant.comChe Willits has learned rom some o the nations most celebrated ches, calling their kitchens hisclassroom. He has always had a connection to the ocean and water and keeps his dishes simple, clean

2 pounds Gunpowder ground bison, ormed intopatties

8 slices applewood smoked bacon8 ounces Caprikorn Farms goat cheddar, sliced1 pound Five Seed Farms heirloom tomatoes, sliced8 ounces Full Circle Urban Farms Micro Hot Mix

1 tablespoon thyme, minced1 tablespoon rosemary, minced1 clove garlic, mincedExtra virgin olive oilSalt and pepper to taste4 herbed brioche buns (or any bun you choose)


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and rened. At B&O American Brasserie, he is able to apply that using resh, local and regional ingre-dients to oer guests seasonal and approachable menus.

Producer: Trey Lewis, Gunpowder Bison & Trading Co. (Baltimore County)www.gunpowderbison.com

Products used in the recipe: ground bisonGunpowder Bison & Trading Co. sells locally raised, dry-aged bison meat. The bison are pasture-raised, ed corn and soybean with no additives.

Producer: Alice Orzechowski, Caprikorn Farms (Washington County)www.kidslovegoatmilk.comProducts used in the recipe: goat cheddarCaprikorn has the heaviest milking Saanens herd in the country. For the oundation stock, Cap-trikorn used mega milkers only and the sons o mega milkers.

Producer: Denzell Mitchell, Five Seed Farms (Baltimore City)

www.veseedsarm.comProducts used in the recipe: tomatoesFive Seeds Farm is a amily-owned and operated, city and country arm in Baltimore. The arm beganin the city in the spring o 2008, in the Belair-Edison neighborhood on six vacant lots across thestreet rom the Mitchell home. The amily quickly expanded to other vacant lots and private yardsacross the city. From community gardening, to neighborhood arm stands to community-supportedurban agriculture to market and restaurant sales, the Mitchells proudly grow ood or children andcommunity members. Five Seed is a transitional arm, seeking organic certication in the 2015 sea-son.

Producer: Steve Blaes, Full Circle Urban Farms (Baltimore City)

www.ullcircleurbanarm.blogspot.comProducts used in the recipe: Micro Hot MixIt is the Full Circle Urban Farms mission to continue to integrate new ways o cultivating healthyresh produce into the urban landscape while giving back to the communities.


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Honey Brined Smokey Rub Chickenwith Quick Pickle Salad and

Chesapeake Lettuce BouquetIngredients

1 ree-range chicken (2 to3 pounds), cut into 8 pieces

Honey Brine8 cups water cup kosher salt

1 cup honey2 tablespoons resh thyme1 tablespoon resh sage1 tablespoon resh rosemary

Greens (or plating)1 head o 4-way lettuce blend

(Red Butter, Green Butter,Red Oak, Romaine)

Bryans Magic Rub cup paprika, smoked cup kosher salt2 tablespoons dry mustard cup chili powder cup cumin

2 tablespoons black pepper,ground cup granulated garlic1 tablespoon cayenne pepper1/8 cup onion powder

Quick Pickle Saladwith Greens2 local cucumbers1 red onion, julienned1 piece jicama, shredded3-4 pieces scallion onions,

diced cup shredded red radish jalapeno pepper, seeded

and thin julienned1 tablespoon resh dill cup rice wine vinegar cup olive oil1 tablespoon sugarSalt and pepper to taste

Preparation

Prepare the rub: Combine all rub ingredients. Set aside.

Prepare (brine) the chicken: In a large plastic bag, combine all brine ingredients, add chicken andmarinate or 12 hours. Remove chicken rom bag. No need to rinse. Place on a rack to let chickensemi-dry. Lightly coat the chicken with Bryans Magic Rub. The chicken can be grilled or roasted. Igrilling, be careul not to burn it. It will cook ast. I roasting, roast 325 degrees or 30 minutes.

Prepare the pickle salad: Cut cucumbers very thin lengthwise, almost like a ribbon. Combine onion,jicama, scallions, radish, jalapeno and dill in a large bowl. In a separate bowl, mix olive oil, vinegarand sugar. Stir until sugar is dissolved. Pour over vegetables and let sit or 30 minutes.

Plating/presentation:When ready to plate, place greens on plate and serve the Quick Pickle Salad ontop o the greens. Serve chicken on the side.


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Pair WithChardonnayOld Westminster Winery, Westminster

About the RecipeChe: Bryan Davis, The Classic Catering People (Baltimore County)www.classiccatering.comChe Davis serves as the companys Che de Cuisine. He has been with Classic since 1997 and isresponsible or managing kitchen operations, as well as menu creation and plating design. Born andraised in Towson, he has led a distinguished career in the culinary arts. He has worked in many oBaltimores most recognizable kitchens and spent time with notable James Beard award winners andnominees. Che Davis likes cooking with ood and ingredients that are in season, so they can beenjoyed at their optimum favors. Che Davis studied Culinary Arts at Johnson & Wales University,specializing in French-American usion.

Producer: Jesse Albright, Albright Farms (Baltimore County)www.albrightarms.netProducts used in the recipe: chicken, cucumbersAlbright Farms sells its own bee, chicken, turkey, local produce and fowers to area customers. Thearm also sets up a roadside stand rom April through October in Phoenix, MD. Albright Farms onlysells the meat they raise on the arm.

Producer: Barbie Maniscalco, Chesapeake Greenhouse, LLC (Queen Annes County)www.wegrowlettuce.netProducts used in the recipe: lettuce

Chesapeake Greenhouse is a amily arm that employs six ull-time greenhouse workers and oneull-time delivery driver. Their 24,000-square-oot greenhouse has 38,000 heads o lettuce growingat any time throughout the year. Greenhouse workers pick resh lettuce every day with lettuce be-ing sold with the roots on so it will stay resh longer than eld grown lettuce. Their greenhouse iscategorized as a Controlled Environment Agriculture, meaning lettuce is grown indoors and in water(hydroponic). The companys hydroponic methods uses about one tenth o the water normally usedin open eld agriculture.

Producer: Jim Roberts, Bees By The Bay (Baltimore County)www.beesbythebay.comProducts used in the recipe: honey

Bees By The Bay is a small, amily-operated business dedicated to passing on its knowledge andimportance o the honeybee. Founded in 1996 with just two hives, the company is now thriving withapiary sites in Maryland, Pennsylvania, and West Virginia. Additionally, their bees are used to polli-nate crops in other Maryland counties. The company sells bees, honey and beeswax candles.


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Oven-Poached Local Striped Bass, SpicyTomato-Andouille Broth and Roasted

Seasonal Vegetables on CrostinisIngredients

Bass4 portions o local striped bass, 6-ounces eachSalt and pepper to taste2 cups dry white wine2 cups water

Assorted seasonal vegetables

Crostinis

Tomato Broth1 pound ripe tomatoes, cut into chunks3 large white onions, diced1 cup dry white wine1 tablespoon tomato paste cup bacon at, divided

3 ounces dry andouille, diced into -inch pieces4 cloves garlic, minced teaspoon smoked Old Bay, or to taste1 tablespoon Sriracha, or to taste

1 tablespoon Tabasco Sauce, or to taste

Preparation

Prepare the tomato broth: In a blender, combine the tomato, white wine and tomato paste, and blenduntil smooth. Heat 1 tablespoon o the bacon at in a saut pan and sweat the andouille over low heator 5 minutes. Add the garlic and onions and cook or 2 minutes. Pour the blended tomato mixtureinto the pan, season with Old Bay, Sriracha, Tabasco and salt, and let simmer or 30 minutes over lowheat, until the liquid has reduced by hal and turned a deep red. As it cooks, i the tomato starts tocollect and caramelize on the sides o the pan, use a wet brush to wipe the sides clean. Strain througha ne mesh strainer, discard the solids, and whisk in the remaining bacon at.

Prepare the crostinis: Combine 1 cup o bacon at and 2 tablespoons o Old Bay, warm until meltedand completely liquid. Brush onto crostinis (any kind you choose or have available) and toast in a250 degree oven until golden brown and completely dried.

Prepare the seasonal vegetables: Use whatever you like here; the che recommends Brussels, but this iswhere local produce shines through. Be creative and pick whatever works best or you! Take a littlebit more bacon at, toss to coat the vegetables, add some salt and pepper to taste and roast in a 400degree oven until desired doneness has been reached.

Plating/presentation: Spoon vegetables and tomato broth onto crostinis and top with bass.


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Pair WithRocky Shoals (red sparkling)Slack Winery, Ridge

About the RecipeChe: Sean Praglowski, Blue Hill Tavern (Baltimore City)www.bluehilltavern.comBrought up in the spirit o modern gastronomical innovation, Sean Praglowski aims or both bold fa-vor and modern aesthetic. A Maryland native, Che Praglowski has a unique cooking style and enjoysmodern reinventions o soul ood classics.

Producer: William Kreamer, Chesapeakes Bounty (Calvert County)www.chesapeakesbounty.comProducts used in the recipe: sh, produce

The original Chesapeakes Bounty closed in December 2006 but was re-opened in September 2007by William Kreamer, the grandson o the ounder. Within a year, a new store location was underconstruction on small arm in St. Leonard. That location is now fourishing as more and more peoplediscover the benets o buying local, quality ood products. With a growing selection o local prod-ucts and an expanding on-site arm, Chesapeakes Bounty continues the amilys legacy o innovation,community service, and customer appreciation.


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Reggae Party Coconut VegetableGoat CurryThis Reggae Party curry will sail you to Jamaica on a breeze. This is an exotic cornucopia o island favorsusing locally sourced ingredients. Best o all, it is stress-ree because the curry can all be made ahead at a re-laxed pace over the course o several days. In act, the nal curry stew will improve i it sets or a day or two.

Ingredients

2-3 pounds o ground goat and/orsmall boneless meat cubes

Vegetable oil

Curry Paste2-inch piece o ginger root,

peeled and chopped4 medium garlic cloves,

peeled and smashed1 teaspoon turmeric1 teaspoon o kosher salt,

or more to taste1 tablespoon o whole cumin

seeds, toasted and nely ground1 tablespoon o whole coriander

seed, toasted and nely ground

(Note: The cumin and corianderseeds may be toasted together.

A coee grinder is perect orgrinding the seeds!)

2 mild green chilis (Anaheimpeppers work well), chopped

Curry Stew BasePrepared goat meat

(as described below)2 bay leaves

5 green cardamom pods2 14-ounce cans o

light coconut milk2 cups o vegetable stock2 cups o Vidal Blanc or

Sauvignon Blanc wine

Grilled Vegetables2 cups parsnips or turnips,

peeled and cut into 1 inch cubes2 cups sweet potato, peeled

and cut into 1 inch cubes2 cups eggplant, cut into

1 inch cubes3 cups butternut squash, peeled

and cut into 1 inch cubes2 large tart apples, cored and diced

Coconut-Scented Rice3 cups long-grained white

rice, rinsed1 cup coconut milk

1 cup vegetable stock2 tablespoons vegetable oilZest rom one lime - bunch resh cilantro,

chopped or snipped very ne

GarnishLime wedgesCilantro leavesBanana or mango

A small dollop o ManyRocks Farm SpicedPorter Ale Jelly

Preparation

Prepare the curry paste: Combine all the curry paste ingredients in a blender or ood processor andprocess until almost smooth. Seal in a container and rerigerate or 1-2 days to allow the favors to

meld.

Prepare the goat meat: In a bowl, very lightly mix the goat meat with hal the curry paste. Cover andrerigerate overnight. The next day, lightly grease a griddle or skillet with vegetable oil and quicklysear the curry-coated goat meat on all sides. Put the meat in a Dutch oven or cooking with the currystew base.


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Prepare the curry stew base: To the pot with the seared goat meat, add the reserved hal o the currypaste and the bay leaves, cardamom pods, coconut milk, vegetable stock and wine. Bring to a lowboil, reduce to simmer, and cook or 30 minutes to 1 hour (or more) until the meat is very tender.

Prepare the grilled vegetables: While the meat and stew base cook, grill the vegetables. This may be

done on a griddle inside or outside on the grill. (The cooked curry stew base and meat may be cooledand rerigerated overnight, and the vegetables roasted and added the next day i desired.) Grill all thevegetables in a small amount o vegetable oil, occasionally tossing, until all are browned. Hold thegrilled vegetables until the meat and curry stew base have completed cooking.

When the meat and curry stew base are done cooking (or retrieved rom cooking the previous day),add the grilled vegetables, raise the temperature to med-high and cook or another 10 minutes. Addthe diced apples and nish cooking or an additional 5 minutes. (The completed goat curry may bererigerated and reheated the day o the party or served immediately.)

Prepare the coconut-scented rice: Place the rice, coconut milk, vegetable stock, oil and 4 cups o water

in a rice cooker. Cook according to machines instructions. When nished, fu in the lime zest andchopped cilantro into the rice.

Plating/presentation: Serve the curry over the coconut rice.

Pair WithVidal BlancRed Heier Winery, Smithsburg

About the Recipe

Che: Rita Calvert, Many Rocks Farm, LLC (Anne Arundel County)www.ladycalvert.comWith close to three decades in the ood, media production, marketing and public relations elds,Che Calvert has created myriad programs, events, and cooking sessions on national television, thestage, and The Annapolis School

Documents

Cookbook 13 Scribd 5