Bay Bites Q&A
Chef Michael Archibald of Herrington on the Bay and Honey’s Harvest
What inspires you?
The greatest menu inspirations for me come from local produce and meats. I love traveling to farms, buying fresh items and then going back to the kitchen to create something new (see recipe).
What’s your culinary background?
I have a culinary arts degree from Johnson and Wales University in Providence, Rhode Island.
Where do you eat on a night off?
Dine in. I enjoy teaching my wife the tricks of the trade.
Where do you eat on a night out?
Woodberry Kitchen in Baltimore. They have great local food and drinks.
Outside of work, what do you do for fun?
I love to run, I am a big basketball and football fan, and I enjoy dinner out with friends.
Honey’s Harvest is now serving Homebaked Italian Bread Pizza not only on Fridays but also Saturdays from 11am to 8pm.
Crab, Corn and Tomato Salad
1 tbsp. lemon zest
5 tbsp. lemon juice
1 tbsp. extra virgin olive oil
1 tsp. honey
½ tsp. Dijon mustard
1 cup white corn
¼ cup fresh basil chopped
¼ cup red bell pepper chopped
2 tbsp. red onion diced
1 lb. jumbo lump crabmeat
2 cups grape tomatoes halved
1 cup vine ripe tomatoes chopped
Salt & pepper to taste
Combine zest, 3 tablespoons juice, and next 3 ingredients in a large bowl, stirring well with a whisk. Season with salt and pepper to taste.
Add remaining ingredients and refrigerate for 30 minutes to blend the flavors.
Place in a decorative bowl. Serve chilled.
Got a tasty tip for next week’s Dish? Email Lisa Knoll at email@example.com.