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Eating Out

Experience the culture’s diversity at this annual festival 

 

      At the Annapolis Greek Festival, something magical happens. You become Greek for a day.      Hosted by the Saints Constantine & Helen Greek Orthodox Church on Riva Road from Thursday, May 30 to the following Sunday, the festival thrusts you into a makeshift Greek homeland. In this land, you’ll find more than 30 Greek foods and dishes, as well as four dance groups, two bands and vendors selling unique arts and crafts.

New Crooked Fest is an old school good time

A Bay Weekly conversation with Crooked Crab Brewery founder Daniel Messeca

 

Bay Weekly Crooked Fest June 1 is a whole new entry in Chesapeake Country’s calendar of festivals. Tell us its story. Daniel Messeca My partners in Crooked Crab Brewery and I wanted to create a really fun event to celebrate our other two great loves besides beer: music and community.

Feed yourself to feed hungry kids

     Spring is with us, and thus a very busy weekend awaits. We know where we will be spending Saturday afternoon.      Find us gobbling locally harvested oysters, freshly shucked or roasted, and pulled pork barbecue with baked beans, mac and cheese and homemade cornbread. It’s the annual Pigs & Pearls event that draws us back to the scenic West River for good times.

Polystyrene ban passes in Anne Arundel

        Say your goodbyes to Styrofoam.               Anne Arundel County passed a bill to ban polystyrene products from any food service establishment by January of 2020.          The success comes eight months after former County Executive Steve Schuh vetoed similar legislation.
      Welcome to Bay Weekly’s ­annual Dining Guide, a tour of good eats and good eating. In this ­special issue, 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 presentations whether homestyle 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.
Angelina’s Italian Kitchen What’s your story?          Angelina’s Italian Kitchen, located on Route 214 in Edgewater, is a small, quaint carryout with four tables should you choose to eat in. Named after the owner’s great-grandmother, Angelina Canestra, who found so much joy in cooking for family and friends, the restaurant prides itself in serving all homemade Italian food daily. 

They’re at their best when it’s cold

      The oyster, Chesapeake Bay’s favorite bivalve, is never more delicious than when the weather and the water are cold. The supply is so close at hand that oyster fanciers of Chesapeake Country can often choose them by their terroir.      Here’s your guide to finding fresh oysters here in Chesapeake Country and how they’re served. Enjoy!     Annapolis

Bay Trust honors local Irish restaurateurs

       When Irish natives Michael Galway and Anthony Clarke aren’t serving authentic Irish fare, they’re helping keep Chesapeake Country green.          Every year, the Chesapeake Bay Trust — a nonprofit grant-making organization — honors local environmental stewards with awards or scholarships. Galway and Clarke won this year’s Commercial Stewards Award for their outstanding environmental work throughout Chesapeake Country.

Galway Bay makes a splash big enough to celebrate 20 years

      It takes an Irish boat and crew to ferry beer across the Chesapeake. They won’t be dying the Chesapeake green — as the Irish of Chicago dyed the Chicago River for St. Patrick’s Day — but they’ll be transforming the Bay into an Irish Channel to bring Galway Bay its special 20th anniversary brew. 

This couple sets the bar high for local eateries

     It’s a rare week at Bay Weekly when we don’t get a press release proclaiming the opening of a regional or national chain restaurant. The release is a metaphor for the restaurant it touts. Produced at a corporate headquarters far away, with minor changes to make it appear local, it touts a menu and food you could just as easily find in Columbus, Ohio.

Let someone else do the cooking

      Perhaps this is the year you’d prefer to give thanks for not cooking? Bay Weekly has gone hunting to report where you can eat out on Thanksgiving and what’s on the menu.   Brian Boru Buffet-served carved turkey, giblet gravy, ham, roast beef, filet of fish with lemon, shepherd’s pie; multiple side dishes; pecan and pumpkin pie, traditional Irish bread pudding.