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Food and Drink (All)

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.
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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.
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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.
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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.
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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.
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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.
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From one waterfront restaurant comes another

“We’re always looking ahead and exploring new restaurant ideas and locations,” Julia Jones, owner of The Point Crab House and Grill in Arnold, told Bay Weekly last August.
    Now Jones and her partner-husband Bobby have found the spot.
    The pair who created a million-dollar waterfront destination on Mill Creek off the Magothy River are expanding to Herring Bay.
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Welcome to Bay Weekly’s annual Dining Guide, a tour of good eats and good eating. In this special, you’ll visit the many restaurants, delis, groceries and seafood markets whose advertising in our pages brings you Bay Weekly 52 weeks of each year. Most are locally owned, and all are in our neighborhoods.
    Each is unique in its offerings — from fin- and shellfish fresh from the Bay to fine beef to satisfying preparations and presentation whether home style or exotic to regionally famous wines and beers to inventive cocktails.
    Read, explore, enjoy — and as you taste your way to new knowledge, please say I read about you in Bay Weekly.


The Inn at Pirates Cove

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A cookie lasts only a moment in your mouth, but Christmas cookies stay with you forever in memory.

Four Generations of ­Santaphant and ­Camelclaus

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For the pros, it’s easy as pie

Thanksgiving dinner is never over until the pie is served.
     If you’re seeking perfection but that final course is out of your comfort zone, turn to the professionals.    
    There are premium pies to be had in Chesapeake ­Country, and Bay Weekly has found them for you. Here’s what you’ll find at six champion pie bakers, from Prince Frederick to Severn.

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