Food and Drink (All)

The best comes from your own patch

        Once you have eaten fresh homemade horseradish sauce, you will never want to eat the store-bought brands. It’s even better if the roots come from your own garden.

Add this year’s National Champions to your menu

     How do you like your oysters? Fresh, raw on the half shell? Steamed over coals in the shell and eaten buttered? Patted in cornmeal and fried?
     For most of us, simplicity and tradition equal perfection.
     But we humans are innovators, so each year’s blessing of oyster bounty brings this tantalizing question.

A memorable run at family landmark

     Ted Levitt, proprietor of Chick & Ruth’s Delly on Main Street in downtown Annapolis, spent his last day at work doing what he always has: seating customers and smiling a lot. 

Mamma Lucia’s opens its third ­restaurant in Chesapeake Beach

     Call it a labor of love three years in the making. Mamma Lucia by the Bay opened on Monday, August 21 to the excitement of restaurant-goers in Calvert County and beyond. 
     The Tuscan-orange building has the distinction of being Chesapeake Beach’s only two-story restaurant with a rooftop deck. Outdoor dining is available on both the deck and a patio. 

Fame and fortune could be yours at the National Oyster Cook-off

Can you create an oyster recipe worth $1,300?     
    Suit the taste of this year’s judges at the 38th Annual National Oyster Cook-off, and that grand prize will be yours.
    Last year, Tammy Davis of Chesapeake Beach earned all that money and enduring culinary fame for her Coconut Curry Oyster Soup.

That’s the goal of Pirate’s Cove’s Pigs & Pearls Fundraiser to benefit the West & Rhode Riverkeeper

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.

Time, not effort, yields top-notch results

We find corned beef at delis, restaurants and at this time of year in groceries ready to boil for St. Patrick’s Day. This year I made it at home.
    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.

b.b. Bistro’s Carla Lucente returns in Brandon Stalker’s new cafe

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’s, a breakfast and lunch café focused on local and sustainable ingredients.

The popular chain helps anchor Annapolis Towne Centre

Hard to believe it’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.

Books — and Bay Weekly — in Bloom at Calvert Library

Writing a book is hard enough using words. Trade in words for flowers, and it’s harder still.
    So far, I haven’t proved I know how to write a book. I do know how to write a newspaper. That’s why Bay Weekly is my entry in Books in Bloom, Calvert Garden Club’s second annual words-to-flowers display at all four Calvert libraries.