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Food and Drink

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.     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.

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.     Stalker, an Annapolis native and former student at Key and Severn schools, purchased the building that previously housed German-themed Regina’s Restaurant. It’s been more than two years since Regina’s closed, which has led to much anticipation and speculation as to the new eatery.

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.     There has been a fair amount of evolutionary turnover, but the big boys — anchors Whole Foods, Target, P.F. Chang’s and Brio Tuscan Grill — have remained.

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.     Ketch 22 will open at Herrington Harbour South Marina Resort by summer. A complete remodel is underway.

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

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

Four Generations of ­Santaphant and ­Camelclaus

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.

Pumpkin Pie 101

Pies baked by professionals can be spectacular. But for Thanksgiving, maybe you want to do your own. Here’s how it’s done by for the Melamud Thanksgiving dinner by writer Bob’s wife Lyn Laviana. Lyn Melamud’s Pumpkin Pie Adapted from America’s Test Kitchen website and vouched for by Bay Weekly’s pieman Bob Melamud Prepare a partially baked 10-inch pie shell. Whisk together in a bowl:

Decorate your pie for the season

Your family tells you your pumpkin pie is the best they’ve ever eaten.     But you ask yourself, is there room for improvement.     When daughter Lauren Dinsick comes back home to Millersville from her high-stress job as a pediatric intensive care nurse in Philadelphia, she’s ready to unwind.     For her, relaxation often involves pie crust.     Lauren enjoys playing with food, and pies are her medium of choice. Generally, she decorates them according to the season.