%2 http://www.bayweekly.com/articles/feed/food-and-drink/all en Perfect Bait for Your Sweetheart http://www.bayweekly.com/articles/cooking/article/perfect-bait-your-sweetheart <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>Chesapeake oysters and rockfish</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Dennis Doyle </div> </div> </div> <p>The way to anyone&rsquo;s heart on Valentine&rsquo;s Day is through their stomach. That means seafood in our neck of the woods.<br /> &nbsp;&nbsp; &nbsp;The recreational season for rockfish is closed, but the commercial season is in full swing. Caught in the cold winter waters of the Chesapeake, these stripers will be extra fresh and tasty. Purchase one generous fillet for each guest. The flesh should be firm, never slimy, and have a pleasing smell with a slight sweet edge.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Yes </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/cooking/article/perfect-bait-your-sweetheart" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/striped-bass-dinner-020917.jpg" alt="" title="" width="100" height="72" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/cooking/article/perfect-bait-your-sweetheart" target="_blank">read more</a></p> http://www.bayweekly.com/articles/cooking/article/perfect-bait-your-sweetheart#comments Cooking Sporting Life by Dennis Doyle Mon, 13 Feb 2017 14:41:41 +0000 bayweekly_master 36799 at http://www.bayweekly.com Kids Love Ramen; You’ll Love This Healthy Lunch http://www.bayweekly.com/articles/recipes/article/kids-love-ramen-you%E2%80%99ll-love-healthy-lunch <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>Sesame Peanut Butter Noodle Salad</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Caiti Sullivan </div> </div> </div> <p>Use kid-favorite peanut butter to upgrade packaged ramen to a cold noodle salad packed full of flavor and great grains, nuts and vegetables.</p> <p><strong>For the Sesame Peanut Butter Sauce</strong></p> <h6 style="margin-left: 40px;">1 large clove garlic<br /> 2 tablespoons tasted sesame oil<br /> 3 tablespoons natural smooth peanut butter or almond butter<br /> 2 teaspoons grated fresh ginger (optional)<br /> 3 tablespoons fresh lime juice (from about 3 limes)<br /> 2 tablespoons tamari<br /> 1&frac12; teaspoons granulated sugar</h6> <p>&nbsp;</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Yes </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/recipes/article/kids-love-ramen-you%E2%80%99ll-love-healthy-lunch" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/sesame_peanut_butter_noodle_salad.jpg" alt="" title="" width="100" height="75" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/recipes/article/kids-love-ramen-you%E2%80%99ll-love-healthy-lunch" target="_blank">read more</a></p> http://www.bayweekly.com/articles/recipes/article/kids-love-ramen-you%E2%80%99ll-love-healthy-lunch#comments Recipes Wed, 19 Aug 2015 18:29:20 +0000 bayweekly_master 29159 at http://www.bayweekly.com How to Cook Your Rockfish http://www.bayweekly.com/articles/cooking/article/how-cook-your-rockfish <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>Keep it simple to start</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Dennis Doyle </div> </div> </div> <p>The thrill of catching a trophy rockfish leads to a second act in the kitchen and a third at the table, for rockfish are very good to eat.<br /> &nbsp;&nbsp; &nbsp;It&rsquo;s high season here in the heart of rockfish country, where Maryland recreational and commercial anglers catch more than four million pounds each season.<br /> &nbsp;&nbsp; &nbsp;Having made my own share of that catch, I have experimented with any number of approaches and made a couple of basic discoveries on how to prepare this delicious fish.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Yes </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/cooking/article/how-cook-your-rockfish" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/rockfish-filets.jpg" alt="" title="" width="100" height="66" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/cooking/article/how-cook-your-rockfish" target="_blank">read more</a></p> http://www.bayweekly.com/articles/cooking/article/how-cook-your-rockfish#comments Cooking Sporting Life by Dennis Doyle Thu, 07 May 2015 20:02:43 +0000 bayweekly_master 27793 at http://www.bayweekly.com Cooking Wild for the Holidays http://www.bayweekly.com/articles/cooking/article/cooking-wild-holidays <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>Fish, fowl, venison &mdash; and winter greens</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Dennis Doyle </div> </div> </div> <p>Eating wild is a priority at my family&rsquo;s table. During the Christmas and New Year holidays, we feature treats we&rsquo;ve harvested from the wild. Following are a few favorites.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Yes </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/cooking/article/cooking-wild-holidays" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/dennis-cooking-121814.jpg" alt="" title="" width="100" height="142" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/cooking/article/cooking-wild-holidays" target="_blank">read more</a></p> http://www.bayweekly.com/articles/cooking/article/cooking-wild-holidays#comments Cooking Sporting Life by Dennis Doyle Thu, 18 Dec 2014 14:50:57 +0000 bayweekly_master 25280 at http://www.bayweekly.com From Skipjack Rosie Parks, Eastern Shore Terroir http://www.bayweekly.com/articles/cooking/article/skipjack-rosie-parks-eastern-shore-terroir <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p>Buying local? Try vinegar lulled for five months in a skipjack&rsquo;s hull</p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Sandra Olivetti Martin </div> </div> </div> <p>&nbsp;&nbsp;&nbsp;&nbsp; The taste of place is about the best translation English can give to the French word terroir. The idea comes from the vineyards of France, so it doesn&rsquo;t have to jump far into the vinegar barrel.<br /> &nbsp;&nbsp; &nbsp;Still, it&rsquo;s a bit of a leap into the hold of the skipjack Rosie Parks, a &shy;vintage Eastern Shore oyster boat.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Yes </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/cooking/article/skipjack-rosie-parks-eastern-shore-terroir" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/rosie-park-handingbarrelover_0.jpg" alt="" title="" width="100" height="68" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <div class="field field-type-text field-field-image-caption"> <div class="field-label">Image Caption:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Olivins owner and operator Bill Acosta hands over a wooden barrel of balsamic vinegar to Chesapeake Bay Maritime Museum boat yard manager Michael Gorman, aboard the skipjack Rosie Parks. </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/cooking/article/skipjack-rosie-parks-eastern-shore-terroir" target="_blank">read more</a></p> http://www.bayweekly.com/articles/cooking/article/skipjack-rosie-parks-eastern-shore-terroir#comments Cooking Boating Thu, 24 Jul 2014 15:18:29 +0000 bayweekly_moderator 23390 at http://www.bayweekly.com The Promising New Year Partnership of Parks and Wilder http://www.bayweekly.com/articles/food-and-drink/article/promising-new-year-partnership-parks-and-wilder <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>Wild Orchid chef takes over Sam&rsquo;s kitchen</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Lisa Knoll </div> </div> </div> <p>It&rsquo;s a new year. With the flip of a calendar comes a chance to renew, refresh and remodel.<br /> &nbsp;&nbsp; &nbsp;In Annapolis, the new year offers opportunity for two local restaurateurs to help each other.<br /> &nbsp;&nbsp; &nbsp;Andrew Parks, owner of Sam&rsquo;s on the Waterfront, has announced his new executive chef, Jim Wilder. Chef Wilder recently closed his Westgate Circle restaurant Wild Orchid after a difficult three-year tenure.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Yes </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/food-and-drink/article/promising-new-year-partnership-parks-and-wilder" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/andrewparks-jimwilder-010214.jpg" alt="" title="" width="100" height="78" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <div class="field field-type-text field-field-image-caption"> <div class="field-label">Image Caption:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Andrew Parks is enthusiastic about a new winter menu at Sam’s on the Waterfront featuring collaborations with new executive chef Jim Wilder, formerly of Wild Orchid. </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/food-and-drink/article/promising-new-year-partnership-parks-and-wilder" target="_blank">read more</a></p> http://www.bayweekly.com/articles/food-and-drink/article/promising-new-year-partnership-parks-and-wilder#comments Food and Drink Eating Out The Dish News People Thu, 02 Jan 2014 14:43:35 +0000 bayweekly_master 20336 at http://www.bayweekly.com Let the Oysters Keep Coming http://www.bayweekly.com/articles/food-and-drink/article/let-oysters-keep-coming <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>That&rsquo;s the goal of Pirate&rsquo;s Cove&rsquo;s Pigs &amp; Pearls Fundraiser to benefit the West &amp; Rhode Riverkeeper</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Jeff Holland </div> </div> </div> <p>They say it was a hungry man who was the first to eat an oyster, but I disagree. I say it was a smart man, one who figured out how to set a bunch of oysters on a flat rock by a fire, cover them over with wet leaves and let them steam until they popped open, then slurped down all those succulent bits of salty goodness. Come to think of it, that was probably one smart woman who figured that out.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> No </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/food-and-drink/article/let-oysters-keep-coming" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/OysterShuckingCloseup-bk.jpg" alt="" title="" width="100" height="60" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/food-and-drink/article/let-oysters-keep-coming" target="_blank">read more</a></p> http://www.bayweekly.com/articles/food-and-drink/article/let-oysters-keep-coming#comments Food and Drink Good Living History & Lore News Places Mon, 24 Apr 2017 20:23:54 +0000 bayweekly_master 37732 at http://www.bayweekly.com Corn Your Own Beef http://www.bayweekly.com/articles/cooking/article/corn-your-own-beef <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>Time, not effort, yields top-notch results</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Bob Melamud </div> </div> </div> <p>We find corned beef at delis, restaurants and at this time of year in groceries ready to boil for St. Patrick&rsquo;s Day. This year I made it at home.<br /> &nbsp;&nbsp; &nbsp;Do-it-yourself corning is neither complex, expensive nor labor-intensive. The challenge is finding the right containers for curing and cooking the beef. And maybe finding the refrigerator space.<br /> &nbsp;&nbsp; &nbsp;There is nothing magical about the brisket. The traditional weight is six to eight pounds, but the recipe is just as successful with a smaller piece of meat.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> No </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/cooking/article/corn-your-own-beef" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/Beef%20being%20corned-031617.jpg" alt="" title="" width="100" height="101" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/cooking/article/corn-your-own-beef" target="_blank">read more</a></p> http://www.bayweekly.com/articles/cooking/article/corn-your-own-beef#comments Cooking Food and Drink Recipes Mon, 20 Mar 2017 14:48:15 +0000 bayweekly_master 37237 at http://www.bayweekly.com Previewing Evelyn’s in West Annapolis http://www.bayweekly.com/articles/food-and-drink/article/previewing-evelyn%E2%80%99s-west-annapolis <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>b.b. Bistro&rsquo;s Carla Lucente returns in Brandon Stalker&rsquo;s new cafe</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Lisa Edler Knoll </div> </div> </div> <p>West Annapolis is soon to get a new eatery, as first-time restaurant owner Brandon Stalker waits for final permits to open the doors to Evelyn&rsquo;s, a breakfast and lunch café focused on local and sustainable ingredients.<br /> &nbsp;&nbsp; &nbsp;Stalker, an Annapolis native and former student at Key and Severn schools, purchased the building that previously housed German-themed Regina&rsquo;s Restaurant. It&rsquo;s been more than two years since Regina&rsquo;s closed, which has led to much anticipation and speculation as to the new eatery.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> No </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/food-and-drink/article/previewing-evelyn%E2%80%99s-west-annapolis" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/Brandon%20Stalker-Carla%20Lucente.jpg" alt="" title="" width="100" height="55" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/food-and-drink/article/previewing-evelyn%E2%80%99s-west-annapolis" target="_blank">read more</a></p> http://www.bayweekly.com/articles/food-and-drink/article/previewing-evelyn%E2%80%99s-west-annapolis#comments Food and Drink New Openings News Mon, 13 Mar 2017 14:15:41 +0000 bayweekly_master 37143 at http://www.bayweekly.com Seasonal Flavors at Brio http://www.bayweekly.com/articles/food-and-drink/article/seasonal-flavors-brio <div class="field field-type-text field-field-tagline-teaser"> <div class="field-items"> <div class="field-item odd"> <p><em><strong>The popular chain helps anchor Annapolis Towne Centre</strong></em></p> </div> </div> </div> <div class="field field-type-text field-field-article-author"> <div class="field-items"> <div class="field-item odd"> <div class="field-label-inline-first"> Article Author:&nbsp;</div> Lisa Edler Knoll </div> </div> </div> <p>Hard to believe it&rsquo;s been eight years since the Annapolis Towne Centre (ironically in Parole) opened its many tenant doors, expanding the retail topography of the greater Annapolis landscape. Here, as in Waugh Chapel, developers Greenberg Gibbons have made a success embracing the build-it-and-they-will-come methodology.<br /> &nbsp;&nbsp; &nbsp;There has been a fair amount of evolutionary turnover, but the big boys &mdash; anchors Whole Foods, Target, P.F. Chang&rsquo;s and Brio Tuscan Grill &mdash; have remained.</p> <div class="field field-type-text field-field-weekly-featured-article"> <div class="field-label">Weekly Featured Article:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> No </div> </div> </div> <div class="field field-type-filefield field-field-attached-image"> <div class="field-items"> <div class="field-item odd"> <a href="/articles/food-and-drink/article/seasonal-flavors-brio" class="imagecache imagecache-lead-image-teaser imagecache-linked imagecache-lead-image-teaser_linked"><img src="http://www.bayweekly.com/sites/default/files/imagecache/lead-image-teaser/images/slider-tab-thumbs/Dolchinos-Brio-022317.jpg" alt="" title="" width="100" height="66" class="imagecache imagecache-lead-image-teaser"/></a> </div> </div> </div> <div class="field field-type-text field-field-image-caption"> <div class="field-label">Image Caption:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Brio’s dolchino trio (above), including the house-made caramel mascarpone cheesecake, crème brulee and the Flavorful Feature, butterscotch budino, lets you taste three favorite desserts. </div> </div> </div> <p><a href="http://www.bayweekly.com/articles/food-and-drink/article/seasonal-flavors-brio" target="_blank">read more</a></p> http://www.bayweekly.com/articles/food-and-drink/article/seasonal-flavors-brio#comments Food and Drink Eating Out Wed, 01 Mar 2017 21:00:27 +0000 bayweekly_master 37056 at http://www.bayweekly.com