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Food and Drink (All)

From my vineyard, I can see the thriving growth of Maryland wine

Late this summer, my son and I finished the fifth harvest from our vineyards in Southern Maryland. At the same time, Slack Wine and Vineyards also finished our second showing at the Maryland Wine Festival in Westminster, along with 39 other licensed Maryland wineries.
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Naptown barBAYq returns with good tastes for good works

Come May 4, the air will be heavy with the smell of charcoal, smoke and slow-cooked meats as dozens of hard-core barbecue aficionados fire up their grills at the second annual Naptown barBAYq contest and music festival.
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You may think of the snakehead as an invading monster, but Chef Chad Wells urges you to embrace it as a delicacy

The best prize you can win for catching a snakehead is the fish itself. That’s Chef Chad Wells’ take on Maryland Department of Natural Resources’ much-ballyhooed snakehead fishing competition, opening a second season as warmer waters bring the toothy invasive into catching range.
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In Irish outposts, St. Patrick’s Day means more than green beer

Forty million Americans — about 13 percent of us — trace our roots to Ireland. But on St. Patrick’s Day, everybody’s Irish. We dress up like leprechauns, feast on corn beef and cabbage and drink beer green.
    Green beer? How Irish is that?
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Five ways to make sure the season’s favored fowl is full of flavor

Most of us will probably cook turkey for Thanksgiving; America’s national feast day is no time to scoff at custom. Some among us have tried; but we’re back among the faithful.
    That’s because the season’s favored fowl need not be dull. We have plenty of choices, both in buying and cooking our bird.
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Against Thanksgiving’s traditional main course, it’s the sides that add variety to the table

Your Thanksgiving feast is planned to perfection.    
    Well, almost.    
    If you’re still looking for last-minute inspiration, we offer three dishes that capitalize on the season’s local bounty to crown your Thanksgiving menu and give all at your table reason for thanks.

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This month’s recipe from the 2011 Maryland Buy Local Cookbook

September 12’s full moon, a week after Labor Day, will bring another harvest of soft-shelled crabs. Likely you won’t have to wait that long, for some shedding occurs under all the phases of the moon.
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Napa, Sonoma ... and now North Beach

You don’t have to travel to California, nor even to Virginia, to get to Wine Country. Maryland is fast making up for lost time as a grape-growing, wine-making region.
    “There are 50 wineries in the state, and their production is booming,” said Regina McCarthy, Maryland Wineries’ marketing coordinator.
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New logo directs you to what’s local on Annapolis menus

If you think you’re eating at a farmers market when enjoying a dish at an Annapolis restaurant like b.b. Bistro or Level because of the freshness of the food, you’d be close.
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Follow these local chefs out of the kitchen

Wilting weather is not dampening the prodigal enthusiasm of vine, branch and stalk.
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